Page 2 - Congratulations; Getting Started; Table of Contents
Congratulations Congratulations and welcome to the elite world of Viking ownership.We hope you will enjoy and appreciate the care and attention we haveput into every detail of your new, state-of-the-art self-cleaning range. Your Viking range is designed to offer years of reliable service. ThisUse an...
Page 3 - DANGER; Warnings; WARNING; WARNING; WARNING
Warnings 5 4 G e tt in g S ta rt e d G e tt in g S ta rt e d Warning and Important Safety Instructions appearing in this manualare not meant to cover all possible conditions and situations that mayoccur. Common sense, caution, and care must be exercised wheninstalling, maintaining, or operating the ...
Page 6 - POWER FAILURE WARNING; ELECTRICAL SHOCK HAZARD
11 About Your Appliance (cont.) • For proper oven performance and operation, DO NOT block or obstruct the oven vent duct located on the right side of the air grille. • Avoid touching oven vent area while oven is on and for several minutes after oven is turned off. When the oven is in use, the vent a...
Page 7 - BURN OR ELECTRICAL SHOCK HAZARD; NOTICE; CAUTION; BURN HAZARD
13 G e tt in g S ta rt e d WARNING This range features a self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. Note: DO NOT use commercial...
Page 8 - Before Using Range; Oven
15 Before Using Range All products are wiped clean with solvents at the factory to removeany visible signs of dirt, oil, and grease which may have remained fromthe manufacturing process. Before starting to cook, clean the rangethoroughly with hot, soapy water. There may be some burn off andodors on ...
Page 9 - Range Features
P ro d u ct C o n tr o ls 17 Range Features (VGSC Self-Cleaning) 16 Range Features (VGSC Self-Cleaning) GRIDDLE CLEAN OVEN OVEN A u t o m a t i c R e - I g n i t i o n T h e r m a l - C o n v e c t i o n 30” Four-Burner 36” Four-Burner/Grill 36” Six-Burner 36” Four-Burner/Griddle 48” Six-Burner/Grid...
Page 11 - Oven Functions and Settings; CONVECTION BAKE; Lighting Burners; Surface Operation
21 Oven Functions and Settings P ro d u ct C o n tr o ls 20 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 with minimaltaste transfer. BROIL (Infrared Broil) Use this setting for broiling da...
Page 12 - Surface Cooking Tips; Seasoning the Griddle Before the First Use
23 O p e ra tio n 22 Surface Cooking Tips • Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron.Reduce the flame height until it covers approximately 1/3 of thecooking vessel diameter. This will ensure more even heating with...
Page 13 - Griddle Cooking Chart
O p e ra tio n 25 24 O p e ra ti o n Surface Operation Surface Operation Food Temp (°F) Temp (°C) Eggs 250-300 121-149 Bacon 300-325 149-163 Pancakes 375-400 191-205 French Toast 400 205 Fish Fillets 300 149 Hamburger 350 177 Steaks 350 177 Griddle/Simmer Plate Clean Up & Care • It is not necess...
Page 14 - Grill Assembly
O p e ra tio n 27 26 O p e ra ti o n Surface Operation Grill Grate Two piecedrip pan Burner Burner Burner Two flavor generatorplates Drip tray Drip tray Drip tray Flavor generatorframe Grill Assembly Char-Grill Cooking Tips (cont.) • To test for doneness, make a small slash in the center of the meat...
Page 15 - Grill Cooking Chart
O p e ra tio n 29 28 O p e ra ti o n Surface Operation Grill Cooking Chart Food Weight or thickness Flame size Suggested cooking time (min) Special instructions and tips BEEF Hamburger 1/2”(1.3 cm) – 3/4” (1.9 cm) Med 8 – 15 Grill, turning oncewhen juices rise to the surface. We recommendthat ground...
Page 16 - Rack Positions; Oven Features; Cooking Vessels; Using the Oven
31 Conventional and Convection Cooking Because of variations in food density, surface texture and consistency,some foods may be prepared more successfully using the conventionalbake setting. For this reason, conventional baking is recommendedwhen preparing baked goods such as custard. The user may f...
Page 17 - Pan Placement Tips; To Use BAKE Function; Baking
33 To Use CONVECTION BAKE Function 1. Arrange the oven rack in the desired position before turning oven on. 2. VGSC models—Set the oven function selector to “CONVECTION BAKE” and the temperature control knob to desired temperature. VGCC models—Set the oven temperature control knob to desiredtemperat...
Page 18 - Conventional Baking Chart; Convection Baking Chart
35 *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 Loaf pan ...
Page 19 - Broiling; Solving Baking Problems; Common Baking Problems/Remedies
37 BROIL (Infrared Broil) The broil burner at the top ofthe oven heats the metal screenuntil it glows. Heat radiates fromthe GourmetGlo™ infraredbroiler located at the top of theoven cavity. The distancebetween the foods and the broilelements determines broilingspeed. For “fast” broiling, foodmay be...
Page 20 - Broiling Instructions; Broiling Tips; Rack Positions for Broiling
39 95% 80% 65% 50% 35% 25% 6 5 4 3 2 1 O p e ra tio n 38 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 thefood and the broil e...
Page 21 - Convection Dehydrate; Broiling Chart
41 Convection Dehydrate Convection Dehydrate This oven is designed not only to cook, but also to dehydrate fruitsand vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits g...
Page 22 - Cooking Substitutes Charts; Ingredient Substitutes; Canned Food Sizes; Convection Defrost
43 Cooking Substitutes Charts In many cases, a recipe requires an ingredient which is not readilyavailable or calls for a unit of measure that is not easily recognized.The following charts have been provided as useful guides in these situations. Ingredient Substitutes Recipe calls for: Substitute wi...
Page 23 - Cleaning and Maintenance
45 Burner Head If ports on burner head are clogged, clean with a straight pin. DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean the ports. When replacing burner head, carefully align the 2 tabsunderneath the burner head with the outside edge of burner base.Make sure the tabs are ...
Page 26 - Replacing Oven Lights; TO PREVENT
50 51 P ro d u ct C a re DO NOT touch bulb with bare hands. Clean off any signs of oil fromthe bulb and handle with a soft cloth. WARNING DANGER CAUTION FOR YOUR SAFETY ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. Replacing Oven Lig...
Page 27 - Troubleshooting; Door Replacement and Adjustment
Troubleshooting 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. Oven does not operate in self-clean. Door is not shut tight enough for automaticdoor latch to lock. Oven is not cle...
Page 28 - Warranty; Service Information
Warranty PROFESSIONAL SERIES FREESTANDING GAS/GAS SELF-CLEAN RANGES WARRANTY ONE YEAR FULL WARRANTY Freestanding gas ranges and all of their component parts, except as detailed below*, are warranted to be freefrom defective materials or workmanship in normal household use for a period of twelve (12)...
