Viking VRT7486GSS - Manuals

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 WA R N I N G To avoid sickness and food waste, DO NOT allow defrostedfood to remain in the oven for more than two hours. BURN OR ELECTRICAL SHOCK HAZAR...

8 All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained fromthe manufacturing process. Before starting to cook, clean the appliance thoroughly with hot, soapy water. There may be some burn off andodors on first use of t...

9 Interior Oven Light Switch Left Rear Burner Control Knob (8,000 BTU) Left Front Burner Control Knob (23,000 BTU) Left Oven Temperature Control Knob Right Rear Burner Control Knob (15,000 BTU) Right Front Burner Control Knob (23,000 BTU) Right Oven Temperature Control Knob Convection Fan Switch 4 1...

10 Range Features (VDR/CVDR Gas Range) Interior Oven Light Switch Left Rear Burner Control Knob (8,000 BTU) Left Front Burner Control Knob (23,000 BTU) Left Oven Selector Knob Right Rear Burner Control Knob (15,000 BTU) Right Front Burner Control Knob (23,000 BTU) Right Oven Selector Knob 3 1 2 6 5 ...

11 Burner knob lighting• Knob tic: hard on/off • Knob ring: fade on (white or blue) (2 sec) when knob is turned on; fade off (1 sec) when knob is turned off. . Griddle Knob/ Gas oven knob lighting• Knob tic: hard on/off; cycles. • Knob ring: fade on (white or blue) (2 sec) when knob is turned on; fa...

12 VGR Gas Models BAKE (Natural Airflow Bake) Use this setting for baking, roasting, and casseroles. CONVECTION BAKE Use this setting to bake and roast foods at the same time withminimal taste transfer. BROIL (Infrared Broil) Use this setting for broiling dark meats at 1” thickness or less whererare...

13 Surface Operation Our ranges are equipped with an exclusive restaurant style sealed burner system. This unique burnersystem is equipped with 23,000 BTU front burners, 15,000 BTU rear burners and one 8,000 rear burner. The 23,000 BTU burners are designed to provide extra high heat output, expecial...

14 Cooking Vessels Each cook has his or her own preference for the particular cooking vessels that are most appropriate for thetype of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessaryto replace your present domestic vessels with commercial coo...

15 Griddle/Grill Plate Operation •Preheat grill/griddle on Medium, then reduce heat if needed. •It is not necessary to use fats or oils for frying or cooking. Most cooks use butter, fats, or oils for added fl avor and browning; However, this may reduce or eliminate the advantage of cooking on a non-...

16 Gentle Close Door Feature All oven doors come standard with a gentle close feature. The door will remain in an open position until the door is approximately 5”(12.7 cm) away from the oven. When reaching this point, the door will require a slight push to engage the gentle close mechaism. Theclosin...

Conventional and Convection Cooking Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using theconventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The usermay fin...

18 Baking VDR/CVDR Dual Fuel Ranges BAKE (Two-Element Bake) Full power heat is radiated from the bake element in the bottom of the oven cavity andsupplemental heat is radiated from the broil element. This function is recommended for singlerack baking. Many cookbooks contain recipes to be cooked in t...

19 Baking Baking Tips • Make sure the oven racks are in the desired position before you turn on the oven.• DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the bakin...

20 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...

21 Baking Solving Baking Problems Baking problems can occur for many reasons. Check thechart below for the causes and remedies for the mostcommon problems. It is important to remember that thetemperature setting and cooking times you areaccustomed to using with your previous oven may varyslightly fr...

22 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...

23 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 (68.3˚ C...

24 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 (162.8˚ C)...

25 BROIL (Infrared Broil) The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates fromthe GourmetGlo™ infrared broiler located at the top of the oven cavity. The distance betweenthe foods and the broil elements determines broiling speed. For “fast” broiling, food...

26 CONV BROIL (Convection Broil)* The top element operates at full power. This function is exactly the same as regular broiling withthe additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke isreduced since the airflow also reduces peak temperatures on the food. Us...

27 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...

28 Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Yourrange must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF” position. Disconnect power ifyou are going to clean thoro...

30 WA R N I N G ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse orcircuit breaker before replacing bulb. WA R N I N G DO NOT touch bulb with bare hands. Clean off any signsof oil from the bulb and handle with a soft cloth. 1 1 4 2 3 1. Unsnap glass light cover using a screwdri...

33 Problem Possible Cause and/or Remedy Range will not function. Range is not connected to electrical power:Have electrician check power circuit breaker, wiring, andfuses. Oven does not operate in self-clean. Door is not shut tight enough for automatic door latchto lock. Oven is not clean after self...

34 Service Information If service is required, call 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...

35 Warranty FREESTANDING GAS/DUAL FUEL RANGES BUILT-IN GAS RANGETOPS WARRANTY TWO YEAR FULL WARRANTY Freestanding ranges and built-in rangetops 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...

066424-000C EN (021520) Viking Range, LLC 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-845-4641 or visit our web site at vikingrange.com