Page 2 - Getting Started
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
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 4 - To Prevent Fire or Smoke Damage
7 6 Warnings G e tt in g S ta rt e d G e tt in g S ta rt e d To Prevent Fire or Smoke Damage • Be sure all packing materials are removed from the appliance before operating it. • Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials....
Page 5 - Cooking Safety
9 Utensil Safety (cont.) • This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not specifically recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven convection systems. T...
Page 6 - Important Safety Notice and Warning; BURN OR ELECTRICAL SHOCK HAZARD; ELECTRICAL SHOCK HAZARD; NOTICE; BURN HAZARD
11 G e tt in g S ta rt e d Warnings 10 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 a list ofsubstances known to the State of California to cause cancer orreproductive harm, and...
Page 7 - Oven; CAUTION; CAUTION; Before Using Range
13 12 G e tt in g S ta rt e d G e tt in g S ta rt e d Warnings CAUTION DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured. WARNING BURN HAZARD When self-cleaning, surfaces may get hotter than usual. Therefore, children should be kept...
Page 8 - Range Features; HI BROIL; Oven Functions and Settings
P ro d u ct C o n tr o ls 15 14 P ro d u ct C o n tr o ls 1. Four sealed burners with porcelain/Cast iron caps and automatic ignition/Re-ignition 2. Island trim 3. Identification plate 4. Three standard heavy-duty tilt-proof racks/Six rack positions 5. Broiler pan–located inside oven Range Features ...
Page 9 - Lighting Burners; Surface Cooking Tips; Surface Heat Settings*; Surface Operation
16 O p e ra ti o n 17 Lighting Burners All burners are ignited by electric ignition. Thereare no open-flame, “standing” pilots. Surface Burners-Automatic Reignition To light the surface burners, push and turn theappropriate control knob counter clockwise to anyposition. This control is both a gas va...
Page 10 - Preheat; Using the Oven; Cooking Vessels
18 19 Broil element Oven light 6 5 4 3 2 1 TruConvec™ element(behind baffle) Two tilt-proof racks Concealed bake element O p e ra tio n Preheat For best results, it is extremelyimportant that you preheat your ovento the desired cooking temperaturebefore placing food items in the ovento begin cooking...
Page 11 - Conventional and Convection Cooking; Single Rack Pan
21 20 Using the Oven O p e ra tio n O p e ra ti o n 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 prep...
Page 12 - Baking Tips; Proofing; convection bake; Baking
O p e ra tio n 23 22 O p e ra ti o n BAKE (Two-Element Bake) Full power heat is radiatedfrom the bake element in thebottom of the oven cavity andsupplemental heat is radiatedfrom the broil element. Thisfunction is recommended forsingle rack baking. Manycookbooks contain recipes tobe cooked in the co...
Page 13 - Baking Chart; Convection Baking Chart
O p e ra tio n 24 O p e ra ti o n 25 Baking Chart Single Rack Time Food Pan Size Position Temp (min) BREADS Biscuits Cookie sheet 3 or 4 400˚ F (204.4˚ C) 8 - 10 Yeast loaf Loaf pan 3 or 4 375˚ F (190.6˚ C) 30 - 35 Yeast rolls Cookie sheet 3 or 4 400˚ F (204.4˚ C) 12 - 15 Nut bread Loaf pan 3 or 4 3...
Page 14 - Solving Baking Problems; Roasting Tips; Common Baking Problems/Remedies; convection roast; Roasting
O p e ra tio n 27 26 O p e ra ti o n Solving Baking Problems Baking problems can occur for many reasons. Check the chart below forthe causes and remedies for the most common problems. It is importantto remember that the temperature setting and cooking times you areaccustomed to using with your previ...
Page 15 - Conventional Roasting Chart
O p e ra tio n 29 28 O p e ra ti o n Roasting Roasting Tips (cont.) • When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert thethermometer probe between the body and leg into the thickest partof the inner thigh.) The tip of t...
Page 16 - Convection Roasting Chart; convection broil
31 30 O p e ra ti o n 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 lb...
Page 17 - LOW BROIL; low broil; Broiling Tips; Rack Positions for Broiling; Broiling
33 32 O p e ra ti o n Broiling O p e ra tio n LOW BROIL This mode uses only a fractionof the available power to theinner broil element for delicatetop-browning. The inner broilelement is on for only part ofthe time. Use this setting togently brown meringue on racks3 or 4 in 3-4 minutes. Broiling Ins...
Page 18 - Broiling Chart; Convection Dehydrate/Defrost; Convection Dehydrate; Convection Defrost
35 34 Broiling Chart Type and Time Cut of Meat Weight Setting Rack (min) BEEF Sirloin, 1" Rare 12 oz Conventional Broil 5 7 Medium 12 oz Conventional Broil 5 9 Well done 12 oz Conventional Broil 5 11 T-Bone, 3/4" Rare 10 oz Conventional Broil 5 5 Medium 10 oz Conventional Broil 5 7 Well done...
Page 19 - Cooking Substitutes Charts; Ingredient Substitutes; Canned Food Sizes; Burner Caps; Kitchen Equivalent and Metrics; Cleaning and Maintenance
37 36 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 thesesituations. Ingredient Substitutes Recipe calls for: Substitute ...
Page 21 - Power Failure; POWER FAILURE WARNING
41 P ro d u ct C a re 40 P ro d u ct C a re This oven features an automatic pyrolytic self-cleaning cycle. Duringthis cycle, the oven reaches elevated temperatures in order to burn-offsoil and deposits. An integral smoke eliminator helps reduce odorsassociated with the soil burn-off. A powder ash re...
Page 22 - Replacing Oven Lights
42 43 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 ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. Replacing Oven Lights P ro d u ct C a re WARNING ...
Page 23 - Door Replacement and Adjustment; TO PREVENT
P ro d u ct C a re P ro d u ct C a re Door Replacement and Adjustment 1 2 3 4 Reinstall door to range. Open door completely. Reinstall hinge trim on both sides. Remove pins from holes in hinges. 5 If the door needs to be adjusted, loosen hinge trim screws located in step 2. Adjust the screws located...
Page 24 - Service Information; Troubleshooting
Service Information If service is required, call your dealer or authorized service agency.The name of the authorized service agency can be obtained from thedealer or distributor in your area. Have the following information readily available. • Model number• Serial number• Date purchased• Name of dea...
