Viking VDR5366BDG - Manuals

Warnings 5 • NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide. • DO NOT cook directly on the oven bottom. This could result in damage to the appliance. Always place pans ...

6 Warnings Important Safety Notice and Warning The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish alist of substances known to the State of California to cause cancer or reproductive harm, and requires businesses to wa...

Warnings 7 WA R N I N G ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuseor circuit breaker before replacing bulb. WA R N I N G C AU T I O N To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours. BURN OR ELECTRICAL SHOCK HAZA...

8 All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remainedfrom the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There may be some burnoff and odors on first use of the a...

9 Range Features OVEN CLEAN GRIDDLE CLEAN OVEN 48” Four-Burner/Griddle model shown Power Plus Interior Oven Light Switch Left Rear Burner Control Knob (15,000 BTU) Left Front Burner Control Knob (15,000 BTU) Left Oven Function Selector Knob Left Oven Temperature Indicator Light Self-Clean Indicator ...

10 Surface Operation Our ranges are equipped with an exclusive VSH™ ( VariSimmer-to-high) Pro Sealed burner System. This unique burner system is equippedwith 15,000 BTU burners and one 18,500 front burner. Lighting Burners All burners are ignited by electric ignition. There are no open-flame, “stand...

11 Surface Operation Cooking Vessels Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking beingdone. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels ...

12 Griddle/Simmer Plate (on applicable models) Griddle/Simmer Plate Operation • Turn the griddle control knob counterclockwise to the desired temperature setting. The power “ON” indicator light will glowindicating the griddle thermostat is on. • When the griddle has reached the desired temperature, ...

13 Char-Grill (on select models) The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy movement ofgrilling items. Beneath the grill grate is a slotted porcelainized flavor generator plate which is designed to catch drippings andci...

14 Rack Positions The 30”, 36”, 48” right-hand and both 60” W. ovens are equipped with three tilt-proof racks. The 18” left-hand oven is equipped withtwo standard tilt-proof racks. All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is theclosest to the ove...

15 BAKE (Natural Airflow Bake) Full power heat is radiated from the bake burners in the bottom of the oven cavity and iscirculated with natural airflow. This function is recommended for single rack baking. Manycookbooks contain recipes to be cooked in the conventional manner. Conventional bakingis s...

16 Baking Solving Baking Problems Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It isimportant to remember that the temperature setting and cooking times you are accustomed to using with your previous oven mayvary slightly...

17 Conventional Baking Chart Single Rack Time Food Pan Size Position Temp (min) BREADS Biscuits Cookie sheet 3 or 4 400˚ F (204˚ C) 10 - 12 Yeast loaf Loaf pan 3 or 4 375˚ F (191˚ C) 30 - 35 Yeast rolls Cookie sheet 3 or 4 400˚ F (204˚ C) 12 - 15 Nut bread Loaf pan 3 or 4 375˚ F (191˚ C) 30 - 35 Cor...

18 Baking *Note: The above information is given as a guide only. Single Rack Time Food Pan Size Position Temp (min) BREADS Frozen Biscuits Cookie sheet 3 or 4 375˚ F (191˚ C) 7 - 9 Yeast loaf Loaf pan 3 or 4 375˚ F (191˚ C) 25 - 30 Yeast rolls Cookie sheet 3 or 4 375˚ F (191˚ C) 11 - 13 Nut bread Lo...

CONV ROAST* (Convection Roast) The convection element runs in conjunction with the inner and outer broil elements. Thereversible convection fan runs at a higher speed in each direction. This transfer of heat (mainlyfrom the convection element) seals moisture inside of large roasts. A time savings is...

20 Roasting Conventional Roasting Chart (when using the Bake or Convection Bake setting) Note: The above information is given as a guide only. Time Internal Food Weight Temp (min/lb) Temp BEEF Rib roast Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C) Medium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F...

Roasting Convection Roasting Chart Time Internal Food Weight Temp (min/lb) Temp BEEF Rib roast Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C) Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C) Rump roast Medium 4 - 6 lbs 325˚ F (162...

22 Broiling Instructions Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, andpatties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based ondesired resu...

Rack Positions for Broiling The broiler uses heat rays to help cook the food. Because these rays travel only in straight lines, the effective cooking area of the broiler isreduced when using the higher rack position. At high-rack positions, the rays cannot reach all corners of the broiler grid, so l...

24 Broiling Broiling Chart Note: The above information is given as a guide only. Type and Time Cut of Meat Weight Setting Rack (min) BEEF Sirloin, 1" Rare 12 oz Broil 3 4 Medium 12 oz Broil 3 5 Well done 12 oz Broil 3 6 T-Bone, 3/4" Rare 10 oz Broil 3 4 Medium 10 oz Broil 3 6 Well done 10 oz...

25 Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception.Your range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF” position. Disconnectpower if you are going to clean thoro...

26 Oven Surfaces Several different finishes have been used in your oven. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN. Stainless Steel Parts All stainless steel body parts should be wiped regularly with ho...

27 Cleaning and Maintenance This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order toburn-off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. A powder ash residue isleft i...

28 1 step 2 2 step 3 step Carefully realign door on hinges. Slide in and down. Open door completely. Fold latches forward until locked in place. Close door. 1 step 2 3 4 Open door completely. Fold latches backward until locked in place. Slowly close until latches stop door. Lift door up and out. Doo...

29 Problem Possible Cause and/or Remedy Range will not function. Range is not connected to electrical power:Have electrician check power circuit breaker, wiring, and fuses. Broil does not work. Temperature control knob is rotated too far past broil position. Door will not open. Oven is still in self...

30 If service is required, contact your authorized service agency. Have the following information readily available. • Model number • Serial number • Date purchased • Name of dealer from whom purchased Clearly describe the problem that you are having. If you are unable to obtain the name of an autho...

31 Warranty DUAL FUEL RANGE WARRANTY TWO YEAR FULL WARRANTY Freestanding ranges and all of their component parts, except as detailed below*, are warranted to be free from defective materials or workmanship in residential housed hold use for a period of two (2) years from the date of original retail ...