Viking F20512 User manual

F20512 EN (031908J)
Viking Use & Care Manual
Professional Freestanding 30” Gas
and Gas Self-Clean Sealed Burner Range
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
[phone]
For product information,
call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at
vikingrange.com

Congratulations
Congratulations and welcome to the elite world of Viking ownership. We
hope you will enjoy and appreciate the care and attention we have put
into every detail of your new, state-of-the-art self-cleaning range.
Your Viking range is designed to offer years of reliable service. This Use
and Care Manual will provide you with the information you need to
become familiar with your range’s care and operation.
Your complete satisfaction is our ultimate goal. If you have any questions
or comments about this product, please contact the dealer from whom
you purchased it, or contact our Consumer Support Center at 1-888-
VIKING1 (845-4641).
We appreciate your choice of a Viking range and hope that you will
again select our products for your other major range needs.
For more information about the complete and growing selection
of Viking products, contact your dealer or visit us online at
vikingrange.com.
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Warnings ____________________________________________________4
Before Using Range__________________________________________14
Product Controls
Range Features _____________________________________________15
Oven Functions and Settings _________________________________17
Op ration
Surface Operation ___________________________________________18
Lighting Burners___________________________________________18
Surface Burners-Automatic Reignition ________________________18
Vari-Simmer_______________________________________________18
Surface Heat Settings* _____________________________________19
Cooking Vessels___________________________________________20
Oven Features ______________________________________________20
Rack Positions_____________________________________________20
Using the Oven _____________________________________________21
Conventional and Convection Cooking ______________________21
Baking _____________________________________________________22
BAKE(Natural Airflow Bake) _________________________________22
CONVECTION BAKE ______________________________________22
Broiling_____________________________________________________27
BROIL (Infrared Broil) ______________________________________27
CONVECTION BROIL______________________________________27
Convection Dehydrate _______________________________________31
Convection Defrost __________________________________________32
Cooking Substitutes Charts ___________________________________33
Product Car
Cleaning and Maintenance ___________________________________34
Self-Clean Cycle_____________________________________________38
Replacing Oven Lights _______________________________________40
Door Removal_______________________________________________41
Door Replacement and Adjustment____________________________42
Troubleshooting _____________________________________________43
Service Information __________________________________________44
Warranty ___________________________________________________45
Table of Contents
WARNING
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTRUCTIONS
32

Warnings
54
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WARNING
If the information in this manual is not followe exactly,
a fire or explosion may result causing property amage,
personal injury or eath.
DO NOT store or use g soline or other fl mm ble v pors nd liquids in
the vicinity of this or ny ppli nce.
WHAT TO DO IF YOU SMELL GAS:
•DO NOT try to light ny ppli nce.
•DO NOT touch ny electric l switch.
•DO NOT use ny phone in your building.
• Immedi tely c ll your g s supplier from neighbor's phone. Follow
the g s supplier's instructions.
• If you c nnot re ch your g s supplier, c ll the fire dep rtment.
Inst ll tion nd service must be performed by qu lified inst ller,
service gency or the g s supplier.
Warning and Important Saf ty Instructions app aring in this manual
ar not m ant to cov r all possibl conditions and situations that may
occur. Common s ns , caution, and car must b x rcis d wh n
installing, maintaining, or op rating th applianc .
ALWAYS contact the manufacturer about problems or conditions you do not
understand.
R cogniz Saf ty Symbols, Words, Lab ls
R ad and follow all instructions b for using this applianc to prevent the
potential risk of fire, electric shock, personal injury or damage to the
appliance as a result of improper usage of the appliance. Use appliance only
for its intended purpose as described in this manual.
To nsur prop r and saf op ration: Appliance must be properly installed
and grounded by a qualified technician. DO NOT attempt to adjust, repair,
service, or replace any part of your appliance unless it is specifically
recommended in this manual. All other servicing should be referred to a
qualified servicer. Have the installer show you the location of the gas shutoff
valve and how to shut it off in an emergency. A certified technician is required
for any adjustments or conversions to Natural or LP gas.
WARNING
To void risk of property d m ge, person l injury or de th;
follow inform tion in this m nu l ex ctly to prevent fire or
explosion.
WARNING
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTRUCTIONS
Hazar s or unsafe practices which WILL result in
severe personal injury or eath
Hazar s or unsafe practices which COULD result in
eath or severe personal injury
DANGER
Hazar s or unsafe practices which COULD result in
minor personal injury.
All s fety mess ges will identify the h z rd, tell you how
to reduce the ch nce of injury, nd tell you wh t c n h ppen if
the instructions re not followed.
WARNING
CAUTION
WARNING
DO NOT use commerci l oven cle ners inside the oven. Use of these
cle ners c n produce h z rdous fumes or c n d m ge the porcel in
finishes.

7
6
Warnings
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To Pr v nt Fir or Smok Damag
• 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.
• If appliance is installed near a window, proper precautions should be taken to
prevent curtains from blowing over burners.
•
NEVER leave any items on the rangetop. The hot air from the vent may ignite
flammable items and may increase pressure in closed containers which may
cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may
be highly flammable. Avoid their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on the
rangetop as they may melt or soften if left too close to the vent or a lighted
surface burner.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may
become hot and cause burns.
DO NOT pour spirits over hot foods.
DO NOT leave oven unsupervised when drying herbs, breads, mushrooms,
etc; fire hazard.
In Cas of Fir
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish
flame then turn on hood to remove smoke and odor.
•Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
• NEVER pick up or move a flaming pan.
• Ov n: Smother fire or flame by closing the oven door. DO NOT use water on
grease fires. Use baking soda, a dry chemical or foam-type extinguisher to
smother fire or flame.
• GREASE–Grease is flammable and should be handled carefully. DO NOT
use water on grease fires. Flaming grease can be extinguished with baking
soda or, if available, a multipurpose dry chemical or foam type extinguisher.
Let fat cool before attempting to handle it.
DO NOT allow grease to collect
around the oven or in vents. Wipe up spillovers immediately.
Child Saf ty
• To eliminate the hazard of reaching over hot surface burners, cabinet storage
should not be provided directly above a unit. If storage is provided, it should
be limited to items which are used infrequently and which are safely stored in
an area subjected to heat from an appliance. Temperatures may be unsafe for
some items, such as volatile liquids, cleaners or aerosol sprays.
• NEVER leave children alone or unsupervised near the appliance when it is in
use or is still hot.
Child Saf ty (cont.)
• NEVER allow children to sit or stand on any part of the appliance as they could
be injured or burned.
•DO NOT store items of interest to children over the unit. Children climbing to
reach items could be seriously injured.
• Children must be taught that the appliance and utensils in it can be hot. Let
hot utensils cool in a safe place, out of reach of small children. Children should
be taught that an appliance is not a toy. Children should not be allowed to
play with controls or other parts of the appliance.
Cooking Saf ty
• ALWAYS place a pan on a surface burner before turning it on. Be sure you
know which knob controls which surface burner. Make sure the correct burner
is turned on and that the burner has ignited. When cooking is completed, turn
burner off before removing pan to prevent exposure to burner flame.
•
ALWAYS adjust surface burner flame so that it does not extend beyond the
bottom edge of the pan. An excessive flame is hazardous, wastes energy and
may damage the appliance, pan or cabinets above the appliance. This is based
on safety considerations.
• NEVER leave a surface cooking operation unattended especially when using a
high heat setting or when deep fat frying. Boilovers cause smoking and greasy
spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use
high heat for extended cooking operations.
• DO NOT heat unopened food containers, build up of pressure may cause the
container to explode and result in injury.
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders
because they can trail across hot surface burners and ignite or get caught on
appliance parts.
•
ALWAYS let quantities of hot fat used for deep fat frying cool before
attempting to move or handle.
•DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hood or vent fan. Clean hood frequently to prevent grease
from accumulating on hood or filter. When flaming foods under the hood turn
the fan off.
•NEVER wear garments made of flammable material or loose fitting or
long-sleeved apparel while cooking. Clothing may ignite or catch utensil
handles. DO NOT
drape towels or materials on oven door handles. These
items could ignite and cause burns.
• ALWAYS place oven racks in the desired positions while oven is cool. Slide
oven rack out to add or remove food, using dry, sturdy pot-holders.
ALWAYS
avoid reaching into the oven to add or remove food. If a rack must be moved
while hot, use a dry pot-holder.

9
Ut nsil Saf ty (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. The use of devices or
accessories that are not expressly recommended in this manual can create
serious safety hazards, result in performance problems, and reduce the life of
the components of the appliance.
• The flame of the burner should be adjusted to just cover the bottom of the
pan or pot. Excessive burner setting may cause scorching of adjacent
counter-top surfaces, as well as the outside of the utensil. This is based on
safety considerations.
H ating El m nts
• NEVER touch oven bake and broil burner areas or interior surfaces of oven.
• Bake and broil burners may be hot even though they are dark in color. Areas
near burners and interior surfaces of an oven may become hot enough to
cause burns.
•
During and after use, DO NOT touch or let clothing or other flammable
materials contact heating elements, areas near elements, or interior surfaces of
oven until they have had sufficient time to cool.
Other surfaces of the oven
may become hot enough to cause burns, such as the oven vent opening,
the surface near the vent opening, and the oven door window.
Cl aning Saf ty
• Turn off all controls and wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the burner grates or surrounding areas until
they have had sufficient time to cool.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge
or cloth is used to wipe spills on a hot surface. Some cleaners can produce
noxious fumes if applied to a hot surface.
• DO NOT clean door gasket. It is essential for a good tight seal. Care should
be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as
aluminum foil should be used in or around any part of the oven. Improper
oven liners may result in a risk of electric shock or fire. Keep oven free from
grease buildup.
S lf-Cl an Ov n (on VGSC self-clean models)
• Clean only parts listed in this guide. DO NOT clean door gasket. The door
gasket is essential for a good seal. Care should be taken not to rub, damage, or
move the gasket. DO NOT use oven cleaners of any kind in or around any part
of the self-clean oven.
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Warnings
8
Cooking Saf ty (cont.)
•ALWAYS turn the oven off at the end of cooking.
• Use care when opening the oven door. Let hot air or steam escape before
moving or replacing food.
•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.
•PREPARED FOOD WARNING:
Follow food manufacturer's instructions. If a
plastic frozen food container and/or its cover distorts, warps, or is otherwise
damaged during cooking, immediately discard the food and its container. The
food could be contaminated
.
• If you are “flaming” liquor or other spirits under an exhaust, TURN THE
FAN OFF. The draft could cause the flames to spread out of control.
• Once the unit has been installed as outlined in the Installation
Instructions, it is important that the fresh air supply is not obstructed.
The use of a gas cooking appliance results in the production of heat and
moisture in the room in which it is installed. Ensure that the kitchen is
well-ventilated. Keep natural venting holes open or install a mechanical
ventilation device. Prolonged or intensive use of the appliance may call
for additional (such as opening a window) or more effective ventilation
(such as increasing the level of a mechanical ventilation if present).
Ut nsil Saf ty
• Use pans with flat bottoms and handles that are easily grasped and stay cool.
Avoid using unstable, warped, easily tipped or loose-handled pans. Also avoid
using pans, especially small pans, with heavy handles as they could be
unstable and easily tip. Pans that are heavy to move when filled with food may
also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers.
Pan size is particularly important in deep fat frying. Be sure pan will
accommodate the volume of food that is to be added as well as the bubble
action of fat.
• To minimize burns, ignition of flammable materials and spillage due to
unintentional contact with the utensil, DO NOT extend handles over adjacent
surface burners. ALWAYS turn pan handles toward the side or back of the
appliance, not out into the room where they are easily hit or reached by
small children.
•NEVER let a pan boil dry as this could damage the utensil and the appliance.
• Follow the manufacturer's directions when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are
suitable for rangetop surface or oven usage without breaking due to the
sudden change in temperature. Follow manufacturer's instructions when
using glass.
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11
• Other potentially hot surfaces include rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven door, areas around the oven
door and oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result
in potential hazards and/or injuries.
Pow r Failur
If power failure occurs, the electric ignitors will not work. No attempt
should be made to operate the appliance during a power failure. Make
sure the oven control is in the “OFF” position.
Momentary power failure can occur unnoticed. The range is affected only
when the power is interrupted. When it comes back on, the range will
function properly without any adjustments. A “brown-out” may or may not
affect range operation, depending on how severe the power loss is. If the
range is in the self-clean cycle when the power failure occurs, wait until
power is restored and allow door to unlock automatically. Turn all controls
off and restart self-clean cycle again, according to instructions.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
Warnings
10
S lf-Cl an Ov n (cont.)
• Before self-cleaning the oven, remove broiler pan, oven racks and other
utensils and wipe up excessive spillovers to prevent excessive
smoke, flare-ups
or flaming.
• This range features a cooling fan which operates automatically during a clean
cycle. If the fan does not turn on, cancel the clean operation and contact an
authorized servicer.
• It is normal for the rangetop cooking surface of the range to become hot
during a self-clean cycle. Therefore, touching the rangetop cooking surface
during a clean cycle should be avoided.
Important Saf ty Notic and Warning
The California Safe Drinking Water and Toxic Enforcement Act of 1986
(Proposition 65) requires the Governor of California to publish a list of substances
known to the State of California to cause cancer or reproductive harm, and
requires businesses to warn customers of potential exposures to such
substances. Users of this appliance are hereby warned that when the oven is
engaged in the self-clean cycle, there may be some low-level exposure to some
of the listed substances, including carbon monoxide. Exposure to these
substances can be minimized by properly venting the oven to the outdoors by
openingthe windows and/or door in the room where the appliance is located
duringthe self-clean cycle.
Important notic r garding p t birds:
NEVER keep pet birds in the kitchen or in rooms where the fumes from the
kitchen could reach. Birds have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be harmful or fatal to birds.
Fumes released due to overheated cooking oil, fat, margarine and overheated
non-stick cookware may be equally harmful
.
About Your Applianc
• 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 and surrounding area
become hot enough to cause burns. After oven is turned off, DO NOT touch
the oven vent or surrounding areas until they have had sufficient time to cool.
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WARNING
POWER FAILURE WARNING
Due to safety consi erations nd the possibility of person l injury in
ttempting to light nd extinguish the burner, the grill should, not under
ny circumst nces, be used during power f ilure. The grill burner
control should lw ys rem in in the “OFF” position during power f ilure.
WARNING
NEVER use ppli nce s sp ce he ter to he t or w rm room to
prevent potenti l h z rd to the user nd d m ge to the ppli nce. Also,
DO NOT use the r ngetop or oven s stor ge re for food or cooking
utensils.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT touch hot oven light bulb with d mp cloth s
the bulb could bre k. Should the bulb bre k, disconnect
power to the ppli nce before removing bulb to void electric l shock.

13
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CAUTION
DO NOT store items of interest to children over the unit. Children
climbing to re ch items could be seriously injured.
WARNING
BURN HAZARD
When self-cle ning, surf ces m y get hotter th n usu l,
therefore, children should be kept w y.
WARNING
This r nge fe tures self-cle ning cycle. During this cycle, the oven
re ches elev ted temper tures in order to burn off soil nd deposits.
A powder sh residue is left in the bottom of the oven fter completion
of the self-cle n cycle.
NOTE: DO NOT use commercial oven cleaners inside the oven. Use
of these cleaners can produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
CAUTION
DO NOT touch the exterior portions of the oven fter
self-cle ning cycle h s begun, since some p rts become
extremely hot to the touch!
During the first few times the self-cle ning fe ture is used, there
m y be some odor nd smoking from the “curing” of the binder in
the high-density insul tion used in the oven. When the insul tion is
thoroughly cured, this odor will dis ppe r. During subsequent
self-cle ning cycles, you m y sense n odor ch r cteristic of high
temper tures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-
CLEAN CYCLE.
CAUTION
You must c refully check the food during the dehydr tion process to
ensure th t it does not c tch fire.
12
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WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power t the m in fuse or circuit
bre ker before repl cing bulb.
WARNING
CAUTION
To void sickness nd food w ste, DO NOT llow defrosted food to
rem in in the oven for more th n two hours.
BURN OR ELECTRICAL SHOCK HAZARD
M ke sure ll controls re OFF nd oven is COOL before
cle ning. F ilure to do so c n result in burns or electric l
shock.
NOTICE
DO NOT turn the Temper ture Control on during defrosting. Turning
the convection f n on will cceler te the n tur l defrosting of the food
without the he t.
CAUTION
BURN HAZARD
The oven door, especi lly the gl ss, c n get hot. Danger
of burning: DO NOT touch the glass!
Warnings
WARNING
NEVER cover ny slots, holes or p ss ges in the oven bottom or cover
n entire r ck with m teri ls such s luminum foil. Doing so blocks
ir flow through the oven nd m y c use c rbon monoxide posioning.
Aluminum foil linings m y lso tr p he t, c using fire h zord.

15
VGSC Self-Cleaning Range Features
OVENCLEAN
Dual Fuel
Convection-Self Clean
21 3 4 5 6 7
10
8
9
12
11
13
1. Interior oven light switch
2. Left rear burner control knob
3. Left front burner control knob
4. Oven function selector knob
5. Oven temperature control knob
6. Right rear burner control knob
7. Right front burner control knob
8. 8”H. stainless steel backguard
9. Four 15,000 BTU sealed burner with porcelain/cast iron caps and
automatic ignition/re-ignition
10. Center grate
11. Identification plate
12. Three standard heavy-duty tilt-proof racks. Six rack positions
13. Broiler pan–located inside oven
14
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Before Using Range
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off and
odors on first use of the appliance–this is normal.
Ov n
Important! B for first us , wip int rior with soapy wat r and dry
thoroughly. Th n s t th ov n s l ctor to bak , th th rmostat to
450°F, and op rat for an hour.
All mod ls includ :
• Five performance modes—including convection baking and
convection broiling—providing air circulation for shorter cooking
times with even results.
•Exclusive VSH™ Pro Sealed Burner System (VariSimmer™ to
High)—combination of patented burner and top design provide
cleanability plus superior performance at simmer and high.
• Exclusive one-piece tooled and porcelainized cooking surface
contains spills for easy cleaning.
• Convection baking with a hidden 30,000 BTU burner provides a
fast, even baking for all your casserole dishes as well as easy
cleanup.
• The 1500°F closed door, infrared broiler allows intense heat to
sear delicate cuts of meat providing that restaurant taste.
• Four lights illuminate the oven cavity with less glare.
• Six rack positions and three racks provide ample space for your
baking needs.
• This appliance is certified by Star-K to meet strict regulations in
conjunction with specific instructions found on www.star-k.org
Product Controls

17
Product Controls
16
Oven Functions and Settings
BAKE (Natural Airflow Bak )
Use this setting for baking, roasting, and casseroles.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
BROIL (Infrar d Broil)
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired.
CONVECTION BROIL (Infrar d Conv ction Broil)
Use this setting to broil thick cuts of meat.
Conv ction D hydrat (CONVECTION BAKE)
Use this function to dehydrate fruits and vegetables.
Conv ction D frost (CONVECTION BAKE)
Use this function to defrost foods.
Note: For more information on oven functions see Operation”
section.
Op ration
VGCC Range Features
21 3 4 5 6 7
10
8
9
12
11
13
CONVECTION
OVEN
Automatic Re-Ignition
Thermal-Convection
1. Interior oven light switch
2. Left rear burner control knob
3. Left front burner control knob
4. Oven temperature control/broil setting knob
5. Right rear burner control knob
6. Right front burner control knob
7. Convection fan switch
8. 8”H. stainless steel backguard
9. Four 15,000 BTU sealed burner with porcelain/cast iron caps and
automatic ignition/re-ignition
10. Center grate
11. Identification plate
12. Three standard heavy-duty tilt-proof racks. Six rack positions
13. Broiler pan–located inside oven

19
Op ration
18
Surfac 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 the
cooking vessel diameter. This will ensure more even heating within
the cooking vessel and reduce the likelihood of burning or
scorching the food.
• Reduce the flame if it is extending beyond the bottom of the
cooking vessel. A flame that extends along the sides of the vessel is
potentially dangerous, heats the utensil handle and kitchen instead
of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform
the desired cooking process. Remember that food cooks just as
quickly at a gentle boil as it does at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture,
and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.
Surfac H at S ttings*
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
H at S tting Us
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sauteing and browning, braising, and pan-
frying
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
Op ration
Lighting Burn rs
All burners are ignited by electric ignition. There
are no open-flame, “standing” pilots.
Surfac Burn rs-Automatic R ignition
To light the surface burners, push and turn the
appropriate control knob counter clockwise to any
position. This control is both a gas valve and an electric switch. Burners
will ignite at any “ON” position with the automatic re-ignition system. If
the flame goes out for any reason, the burners will automatically reignite
if the gas is still flowing. When gas is permitted to flow to the burners,
the electric igniters start sparking. On all surface igniters you should hear
a “clicking” sound. If you do not, turn off the control and check that the
unit is plugged in and that the fuse or circuit breaker is not blown or
tripped.
Within a few moments, enough gas will have traveled to the burner to
light. When the burner lights, turn the burner control to any position to
adjust the flame size. Setting the proper flame height for the desired
cooking process and selecting the correct cooking vessel will result in
superior cooking performance, while also saving time and energy.
Vari-Simm r
Simmering is a cooking technique in which foods are cooked in hot
liquids kept at or just barely below the boiling point of water. Simmering
ensures gentler treatment than boiling to prevent food from toughening
and/or breaking up. The size of the pan and the volume of food can
have a significant effect on how high or low a flame is needed for
simmering. For this reason, Viking range and rangetop burners are
engineered with a Vari-Simmer™ setting. The Vari-Simmer setting is not
just one simmer setting, but provides a variable range of simmers
settings. This variable range of simmers settings allows you to adjust the
flame height to achieve the best simmer depending on the type and
quantity of food being simmered. It is this ability that makes the Vari-
Simmer setting the most accurate and trustworthy simmer on the
market.
Surface Operation Surface Operation

21
Using the Oven
Conv ntional and Conv ction Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake. It
is recommended to use this function for single-rack baking.
Conv ction Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced
air to circulate throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some tips
which will allow you to get the best results out of your oven when
cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25° F (10° C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load, then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time
include pizza, cakes, cookies, biscuits, muffins, rolls, and frozen
convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
20
Op ration
Op ration
Removable bottom
Broiler element
Convection fan
Oven racks (3) Oven lights
Bake burner
Rack Positions
Each oven is equipped with three tilt-proof racks. All ovens have six rack
positions. Position 6 is the farthest from the oven bottom. Position 1 is
the closest to the oven bottom. The racks can be easily removed and
arranged at various levels. For best results with conventional baking, DO
NOT use more than one rack at a time. It is also recommended, when
using two racks, to bake with the racks in positions 2 and 4 or positions
3 and 5.
Cooking V ss ls
Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use in the range and it is not
necessary to replace your present domestic vessels with commercial
cookware. This a matter of personal choice. As with any cookware, yours
should be in good condition and free from excessive dents on the
bottom to provide maximum performance and convenience.
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup of
rear of appliance due to staining or discoloration will be minimized.
Oven Features
Surface Operation

23
To Us 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 desired
temperature and turn on the convection fan switch.
3. Close the door.
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 baking time.
• Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best
results. Cakes, quick breads, muffins, and cookies should be baked in
shiny, reflective pans for light, golden crusts. Avoid the use of old,
darkened pans. Warped, dented, stainless steel and tin-coated pans
heat unevenly and will not give uniform baking results.
Pan Plac m nt Tips
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd
and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
22
Op ration
BAKE
(Natural Airflow Bak )
Full power heat is radiated from
the U-shaped bake burners in the
bottom of the oven cavity and is
circulated with natural airflow. This
function is recommended for
single rack baking. Many
cookbooks contain recipes to be
cooked in the conventional
manner. Conventional baking is
suitable for dishes that require a high temperature. Use this setting for
baking and casseroles.
CONVECTION BAKE
Heat is radiated from the U-
shaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even
heat distribution. Multiple rack
use is possible for the largest
baking job. When roasting, cool
air is quickly replaced—searing
meats on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and cold
spots found in conventional ovens.
To Us BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. VGSC models—Set the oven function selector to “BAKE” and the
temperature control knob to desired temperature.
VGCC models—Set the oven temperature control knob to desired
temperature.
3. Close the door.
natural airflow bake
convection bake
Baking
Op ration
Singl Rack Pan
Plac m nt
Multipl Rack Pan
Plac m nt
Baking

25
*Note: The above information is given as a guide only.
Singl Rack Tim
Food Pan Siz Position T mp (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 3 or 4 350 ˚ F (177˚ C) 25 - 30
Cornbread 8" x 8" 3 or 4 375 ˚ F (191˚ C) 20 - 25
Gingerbread 8" x 8" 3 or 4 325 ˚ F (163˚ C) 30 - 35
Muffins Muffin tin 3 or 4 350 ˚ F (177° C) 12 - 15
Corn muffins Muffin tin 3 or 4 350 ˚ F (177˚ C) 10 - 12
CAKES
Angel food Tube pan 3 or 4 350 ˚ F (177˚ C) 35 - 40
Bundt Tube pan 3 or 4 325 ˚ F (163˚ C) 35 - 40
Cupcakes Muffin pan 3 or 4 325 ˚ F (163˚ C) 15 - 17
Layer, sheet 13" x 9" 3 or 4 325 ˚ F (163˚ C) 30 - 35
Layer, two 9" round 3 or 4 325 ˚ F (163˚ C) 25 - 30
Pound Loaf pan 3 or 4 325 ˚ F (163˚ C) 45 - 50
COOKIES
Brownies 13" x 9" 3 or 4 325 ˚ F (163˚ C) 20 -25
Choc. chip Cookie sheet 3 or 4 350 ˚ F (177˚ C) 7 -10
Sugar Cookie sheet 3 or 4 350 ˚ F (177˚ C) 7-10
PIES
Crust, unfilled 9" round 3 or 4 375 ˚ F (191˚ C) 7 - 9
Crust, filled 9" round 3 or 4 325 ˚ F (163˚ C) 50 - 55
Lemon meringue 9" round 3 or 4 325 ˚ F (163˚ C) 10 - 12
Pumpkin 9" round 3 or 4 325 ˚ F (163˚ C) 45 - 55
Custard Not recommended
ENTREES
Egg rolls Cookie sheet 3 or 4 375 ˚ F (191˚ C) 15 - 20
Fish sticks Cookie sheet 3 or 4 400 ˚ F (205˚ C) 8 - 10
Lasagna, frz Cookie sheet 3 or 4 350 ˚ F (177˚ C) 45 - 50
Pot pie Cookie sheet 3 or 4 375 ˚ F (191˚ C) 35 - 40
Gr. peppers stuffed 13" x 9" 3 or 4 350 ˚ F (177˚ C) 45 - 50
Quiche Not recommended
Pizza, 12" Cookie sheet 3 or 4 375 ˚ F (191˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 350 ˚ F (177˚ C) 25 - 35
VEGETABLES
Baked potatoes On rack 3 or 4 350 ˚ F (177˚ C) 50 - 55
Spinach souffle 1 qt. casserole 3 or 4 325 ˚ F (163˚ C) 35 - 40
Squash Cookie sheet 3 or 4 350 ˚ F (177˚ C) 40 - 45
French fries Cookie sheet 3 or 4 400 ˚ F (205˚ C) 15 - 20
Op ration
24
Conv ntional Baking Chart
Singl Rack Tim
Food Pan Siz Position T mp (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
Cornbread 8" x 8" 3 or 4 400 ˚ F (204˚ C) 25 - 30
Gingerbread 8" x 8" 3 or 4 350 ˚ F (177˚ C) 35 - 40
Muffins Muffin tin 3 or 4 375 ˚ F (191˚ C) 15 - 20
Corn muffins Muffin tin 3 or 4 375 ˚ F (191˚ C) 15 - 20
CAKES
Angel food Tube pan 3 or 4 375 ˚ F (191˚ C) 35 - 45
Bundt Tube pan 3 or 4 350 ˚ F (177˚ C) 45 - 55
Cupcakes Muffin pan 3 or 4 350 ˚ F (177˚ C) 16 - 20
Layer, sheet 13" x 9" 3 or 4 350 ˚ F (177˚ C) 40 - 50
Layer, two 9" round 3 or 4 350 ˚ F (177˚ C) 30 - 35
Pound Loaf pan 3 or 4 350 ˚ F (177˚ C) 60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350 ˚ F (177˚ C) 25 - 30
Choc. chip Cookie sheet 3 or 4 375 ˚ F (191˚ C) 12 - 15
Sugar Cookie sheet 3 or 4 375 ˚ F (191˚ C) 10 - 12
PASTRY
Cream puffs Cookie sheet 3 or 4 400 ˚ F (204˚ C) 30 - 35
PIES
Crust, unfilled 9" round 3 or 4 400 ˚ F (204˚ C) 10 - 12
Crust, filled 9" round 3 or 4 350 ˚ F (191˚ C) 55 - 60
Lemon meringue 9" round 3 or 4 350 ˚ F (177˚ C) 12 - 15
Pumpkin 9" round 3 or 4 350 ˚ F (177˚ C) 35 - 40
Custard 6 - 4 oz cups 3 or 4 350 ˚ F (177˚ C) 35 - 40
ENTREES
Egg rolls Cookie sheet 3 or 4 400 ˚ F (204˚ C) 25 - 30
Fish sticks Cookie sheet 3 or 4 425 ˚ F (218˚ C) 10 - 15
Lasagna, frz Cookie sheet 3 or 4 375 ˚ F (191˚ C) 55 - 60
Pot pie Cookie sheet 3 or 4 400 ˚ F (204˚ C) 35 - 40
Gr. peppers stuffed 13" x 9" 3 or 4 375 ˚ F (191˚ C) 60 - 70
Quiche 9" round 3 or 4 400 ˚ F (204˚ C) 25 - 30
Pizza, 12" Cookie sheet 3 or 4 400 ˚ F (204˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 375 ˚ F (191˚ C) 35 - 40
VEGETABLES
Baked potatoes On rack 3 or 4 375 ˚ F (191˚ C) 60 - 65
Spinach souffle 1 qt. casserole 3 or 4 350 ˚ F (177˚ C) 45 - 50
Squash Cookie sheet 3 or 4 375 ˚ F (191˚ C) 50 - 55
French fries Cookie sheet 3 or 4 425 ˚ F (218˚ C) 20 - 25
*Note: The above information is given as a guide only.
Conv ction Baking Chart
Baking
Op ration
Baking

27
BROIL (Infrar d Broil)
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as
close as 2 inches (5 cm) to the
broil element or on the top rack. “Fast” broiling is best for meats where
rare to medium doneness is desired. Use this setting for broiling small
and average cuts of meat.
CONVECTION BROIL
(Infrar d Conv ction Broil)*
The top burner operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke is
reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
infrared broil
infrared convection broil
Broiling
Op ration
26
Solving Baking Probl ms
Baking problems can occur for many reasons. Check the chart below for
the causes and remedies for the most common problems. It is important
to remember that the temperature setting and cooking times you are
accustomed to using with your previous oven may vary slightly from
those required with this oven. If you find this to be true, it is necessary
for you to adjust your recipes and cooking times accordingly.
Probl ms Caus R m dy
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done 2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
Add liquid
2. Oven too hot 2. Reduce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
or convection setting
as needed
5. Pan too large 5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top 2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges 2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Common Baking Probl ms/R m di s
Op ration
Baking

29
25%
35%
50%
65%
80%
95%
6
5
4
3
2
1
Op ration
28
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, and patties.
Broiling speed is determined by the distance between the food and the
broil element. Choose the rack position based on desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick
and is also more suitable for flat pieces of meat. Convection broiling has
the advantage of broiling food slightly quicker than conventional.
Convection broiling of meats produces better results, especially for thick
cuts.
The meat sears on the outside and retains more juices and natural flavor
inside with less shrinkage.
To Us Broil or Conv ction Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. VGSC models—Set the oven function selector to “CONVECTION
BROIL” or “BROIL” and the temperature control knob to “BROIL”.
VGCC models—Set the oven temperature control knob to “BROIL”.
Turn on the convection fan switch if you wish to convection broil.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off. With closed door broiling the broil element
might cycle on and off if an extended broiling time is required. A
built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.
Broiling
Op ration
Broiling Tips
•ALWAYS use a broiler pan and grid for broiling. They are designed
to provide drainage of excess liquid and fat away from the cooking
surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time,
season, and turn. Season second side just before removing.
•ALWAYS pull rack out to stop position before turning or removing
food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork,
as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food.
Drippings will bake onto the pan if it is left in the heated oven after
broiling. While pan is hot, place damp paper towel over grid. Drizzle
with liquid dishwashing detergent and pour water over grid. This will
make cleaning of the pan easier, or the broiler pan can be lined with
aluminum foil to make cleaning easier. Be sure the foil extends up
the side of the pan. Although it is not recommended, the grid can
also be covered with foil. Be sure to slit openings to conform with
the openings in the grid so melted fat can drain through to prevent
spattering, smoking, or the possibility of grease fire.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
Broiling

31
Convection Dehydrate
Conv ction D hydrat
This oven is designed not only to cook, but also to dehydrate fruits and
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 growth of microorganisms and
retards the activity of enzymes. It is important to remember that
dehydration does not improve the quality, so only fresh, top-quality foods
should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
3. VGSC models—Set the temperature control to 200°F (93.3°C) and
turn the selector to “CONVECTION BAKE”.
VGCC models—Set the temperature control to 200°F (93.3°C) and
turn on the convection fan switch.
CAUTION
You must c refully check the food during the dehydr tion process to
ensure th t it does not c tch fire.
Op ration
30
Broiling
Broiling Chart
Note: The above information is given as a guide only.
Typ and Tim
Cut of M at W ight S tting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 34
Medium 12 oz Broil 35
Well done 12 oz Broil 36
T-Bon , 3/4"
Rare 10 oz Broil 34
Medium 10 oz Broil 36
Well done 10 oz Broil 38
Hamburg r, 1/2"
Medium 1/4 lb. Broil 36
Well done 1/4 lb. Broil 38
CHICKEN
Bnls breast, 1” 1/2 lb. Broil 3 15
Bnls breast, 1” 1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1" 1 lb. Broil 3 10
LAMB
Rib chops, 1" 12 oz. Convection Broil 28
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 10
Bacon Broil 23
FISH
Salmon steak 1 lb. Broil 28
Fillets 1 lb. Broil 28
Op ration

33
Cooking Substitutes Charts
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized. The
following charts have been provided as useful guides in
these situations.
Ingr di nt Substitut s
R cip calls for: Substitut with:
1 tbsp. cornstarch 2 tbsp. flour (thickening)
1 whole egg 2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine
1 tbsp. baking powder
1/2 tsp. cream of tartar plus 1/4 tsp. baking
soda
1/2 c. butter 7 tbsp. margarine or shortening
1 c. dairy sour cream 1 tbsp. lemon juice plus 1 c. evaporated milk
Can Siz Cont nts Can Siz Cont nts
8 oz. 1 c. No. 303 2 c.
Picnic 1-3/4 c. No. 2 2-1/2 c.
No. 300 1-3/4 c. No. 3 4 c.
No. 1 tall 2 c. No. 10 12 c.
M asur Equival nt M tric*
1 tbsp. 3 tsp 15 mL
2 tbsp. 1 oz 30 mL
1 jig. 1-1/2 oz 45 mL
1/4 c. 4 tbsp. 60 mL
1/3 c. 5 tbsp. plus 1 tsp. 80 mL
1/2 c. 8 tbsp. 125 mL
1 c. 16 tbsp. 250 mL
1 pt. 2 c. 30 g
1 lb. 16 oz 454 g
2.21 lb. 35.3 oz 1 kg
*Note: Rounded for easier measuring.
Cann d Food Siz s
Kitch n Equival nt and M trics
32
Convection Defrost
Conv ction D frost
Air is circulated by a motorized fan in the rear of the oven. The fan
accelerates natural defrosting of the food without heat. To avoid
sickness and food waste, DO NOT allow defrosted food to remain in the
oven for more than two hours.
1. Place the frozen food on a baking sheet.
2. VGSC models—Turn the selector to “CONVECTION BAKE” and set
the temperature to “OFF”.
VGCC models—Set the oven temperature control knob to “OFF”
and turn on the convection fan switch.
WARNING
To void sickness nd food w ste, DO NOT llow defrosted food to
rem in in the oven for more th n two hours.
Op ration
Op ration

35
Burn r Caps
The surface burner caps should be routinely removed and cleaned.
ALWAYS clean the burner caps after a spill-over. Keeping the burner caps
clean will prevent improper ignition and uneven flames. To clean, pull
burner cap straight up from the burner base. Wipe off surface burner caps
with warm, soapy water and a soft cloth after each use. Use a non-abrasive
cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for
cooked-on foods. Dry thoroughly after cleaning. For best cleaning and to
avoid possible rusting, DO NOT clean in dishwasher or self-cleaning oven.
Burn r Bas
The base should be wiped regularly with hot soapy water at the end of
each cooling period. DO NOT use steel wool, abrasive cloths, cleanser, or
powders. To remove encrusted materials, soak the area with a hot towel to
loosen the material, then use a wooden nylon spatula. DO NOT use a
metal knife, spatula, or any other metal tool to scrape the aluminum base.
Note: For stubborn stains, use a non abrasive cleanser such as Bon Ami™
and a soft brush or soft Scotch Brite™ pad.
Cleaning Tip: For difficult to clean burner caps and heads, place parts in a
zip seal bag with ammonia.
Control Pan l
DO NOT us any cl an rs containing ammonia or abrasiv s. They could
remove the graphics from the control panel. Use hot, soapy water and a
soft clean cloth.
Ov n Surfac s
Several different finishes have been used in your electric oven. Cleaning
instructions for each surface are given below. Your oven features a Self-
Clean cycle for the oven interior. See the Self-Clean Cycle” section for
complete instructions. NEVER USE AMMONIA, STEEL WOOL PADS OR
ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
34
Product Car
Cleaning and Maintenance
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. Make sure all
controls are in the “OFF” position. Disconnect power if you are going to
clean thoroughly with water.
Surfac Burn rs
Wipe up spill-overs as soon as possible after they occur and before
they get a chance to burn in and cook solid. In the event of a
spill-over, follow these steps
1. Allow the burner and grate to cool to a safe temperature level.
2. Lift off the burner grate. Wash in warm soapy water.
3. Remove the burner cap and burner head and clean per
instructions below.
4. Wipe up any spills which remains on the sealed top surface.
5. Replace burner cap, burner head, and grates, after drying
thoroughly.
Note: When replacing burner head, arrow must be pointing towards
back of range.
If ports on the sealed burners 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 tabs underneath
the cap with the outside edge of burner. Make sure the tabs are not
aligned with the igniter and the burner cap is level.
Burner
grate
Burner
cap
Burner
head
Burner
base
Burner
grate
Burner
cap
Burner
head
Burner
base
Product Car
Cleaning and Maintenance

37
Ov n Racks
Clean with detergent and hot water. Stubborn spots can be scoured with
a soap-filled steel wool pad.
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
M ke sure ll controls re OFF nd oven is COOL
before cle ning. F ilure to do so c n result in burns
or electric l shock.
36
Product Car
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and
warm water. Dry completely and replace by pushing firmly onto stem.
DO NOT USE any cleaners containing ammonia or abrasives. They could
remove the graphics from the knob.
Stainl ss St l Parts
All stainless steel body parts should be wiped regularly with hot soapy
water at the end of each cooling period and with a liquid cleaner designed
for that material when soapy water will not do the job. DO NOT use steel
wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless
steel to remove encrusted materials, soak the area with hot towels to loosen
the material, then use a wooden or nylon spatula or scraper. DO NOT use
a metal knife, spatula, or any other metal tool to scrape stainless steel. DO
NOT permit citrus or tomato juice to remain on stainless steel surface, as
citric acid will permanently discolor stainless steel. Wipe up any spills
immediately.
Glass Surfac s
Clean with detergent and warm water. Glass cleaner can be used to remove
fingerprints. If using glass cleaner ammonia, make sure that it does not run
down on exterior door surface.
Brass Parts
Broil r Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-filled
steel wool pad.
CAUTION
All speci l ordered br ss p rts re co ted with n epoxy co ting.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All br ss body p rts should be wiped regul rly
with hot so py w ter. When hot so py w ter will not do the job, use
every d y household cle ners th t re not br sive.
Cleaning and Maintenance
Product Car
Cleaning and Maintenance

39
Product Car
38
Product Car
This oven features an automatic pyrolytic self-cleaning cycle. During this
cycle, the oven reaches elevated temperatures in order to burn off soil
and deposits. An integral smoke eliminator helps reduce odors
associated with the soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle. The door
latch is automatically activated after selecting the self-clean setting. The
latch ensures that the door cannot be opened while the oven interior is
at clean temperatures.
B for starting th S lf-Cl an cycl :
1. Remove the oven racks, and any other items/utensils from the oven.
The high heat generated during the cleaning cycle can discolor,
warp, and damage these items. DO NOT use foil or liners in the
oven. During the self-clean cycle foil can burn or melt and damage
the oven surface.
2. Wipe off any large spills from the oven bottom and sides. NEVER
use oven cleaners inside a self-cleaning oven or on raised portions
of the door.
3. Some areas of the oven must be cleaned by hand before the cycle
begins. Soils in these areas will be baked on and very difficult to
clean if not removed first. Clean the door up to the gasket, the
door frame, and up to 2 inches inside the frame with detergent and
hot water. Rinse thoroughly and dry.
To start th S lf-Cl an cycl :
1. Close the door completely.
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.
3. Turn the temperature control knob to the clean setting stop. At this
time, the clean indicator light will come on. Within 30 seconds the
automatic door latch engages and the oven indicator light comes
on. The oven indicator light will remain on until the oven reaches
the self-clean temperature and will then cycle on and off during the
self-clean cycle. When the oven reaches the elevated temperature
needed for self-clean, the door lock indicator light comes on.
4. The door lock indicator light will remain on until the self-clean is
completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle is approximately 2-1/2 hours with an
additional 30 minutes needed for the oven to cool down enough
for the door latch to disengage.
Note: A fan noise will be heard during the self-clean cycle and will
continue to run for the 2-1/2 hour duration of the self-clean cycle.
5. When the cycle is completed, turn both the oven selector and
temperature control knob to the “OFF” position. When the oven
has completely cooled, open door and remove any ash from the
oven surfaces with a damp cloth.
To stop th S lf-Cl an cycl :
To cancel or interrupt the self-cleaning cycle, turn both the temperature
control knob and the oven function selector knob to “OFF”. When the
oven temperature drops to a safe temperature, the automatic door latch
will release and the oven door can be opened. When the oven has
completely cooled, remove any ash from the oven surfaces with a damp
sponge or cloth.
CAUTION
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
M ke sure ll controls re OFF nd oven is COOL before cle ning.
F ilure to do so c n result in burns or electric l shock.
DO NOT touch the exterior portions of the oven fter self-cle ning
cycle h s begun, since some p rts become extremely hot to the
touch! During the first few times the self-cle ning fe ture is used,
there m y be some odor nd smoking from the curing of the binder in
the high-density insul tion used in the oven. When the insul tion is
thoroughly cured, this odor will dis ppe r. During subsequent
self-cle ning cycles, you m y sense n odor ch r cteristic of high
temper tures. Keep the kitchen well-vented during the
self-cle ning cycle.
Self-Clean Cycle (on VGSC Self-Clean models) Self-Clean Cycle (on VGSC Self-Clean models)