Viking VGSC4876GSS User manual

VIKING
USE AND CARE MANUAL
Freestanding Gas Self-clean Ranges

Congratulations...
Your purchase of this product attests to the importance you
place upon the quality and performance of the major appliances you
use. With minimal care, as outlined in this guide, this product is
designed to provide you with years of dependable service. Please take
the few minutes necessary to learn the proper and efficient use and
care of this quality product.
We appreciate your choosing a Viking Range Corporation
product, and hope that you will again select our products for your
other major appliance needs.
Table of Contents
Warnings ......................................... 3
Important Safety Instructions ......................... 4
Cooking Utensils ................................... 6
Before Your Use Your New Range ..................... 7
Basic Functions of Your Oven ......................... 7
Using Your Range .................................. 8
Oven Operations .................................. 17
Cleaning and Maintenance .......................... 29
Self-Clean Cycle ................................... 35
Power Failure ..................................... 37
Service Information ................................. 38
Warranty ......................................... 39
WARNING
_ tTHIS RANGE CAN TIP
tIN JURY TO PERSONS COULD RESULT
tlNSTALL ANTI-TIP DEVICE PACED
W TH RANGE
•SEE INSTALLATION INSTRUCTIONS
WARNING
If the information in this manual is not followed exactly, a fire
or explosion may result causing property damage, personal
injury or death.
-Do not store or use gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance.
WHAT TO DO IF YOU SMELL GAS
-Do not try to light any appliance
-Do not touch any electrical switch; do not use any phone in
your building.
-Immediately call your gas supplier from a neighbor's phone.
Follow the gas supplier's instructions.
-If you cannot reach your gas supplier, call the fire department.
-Installation and service must be performed by a qualified
installer, service agency, or the gas supplier.
WARNING
Read all instructions before using the product.
Install or locate the product only in accordance with the
provided Installation Instructions.
WARNING
NEVER use this appliance as a space heater to heat or to warm the
room. Doing so may result in carbon monoxide poisoning and
overheating of the oven.
WARNING
NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing
so blocks air flow through the oven and may cause carbon
monoxide poisoning. Aluminum foil linings may also trap heat,
causing a fire hazard. This is based on safety considerations.
2 3

Important Safety Instructions
WARNING I
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the oven, fo ow basic precautions, inc uding the fo owing:
1. Your unit should be installed by a qualified technician. The
appliance must be installed and electrically grounded according to
local codes. Have the technician show the location of the gas
shut-off valve on the range so you know where and how to turn off
the gas if necessary.
2. Do not attempt to repair or replace any part of this appliance
unless specifically recommended in this manual. All servicing
should be referred to a qualified technician. Warranty service must
be performed by an authorized service agency.
3. The "push-to-turn" knobs of this range are designed to be child-
safe. However, children should not be left alone in the kitchen
while the range is in use. Do not store items of interest to children
over the unit. CAUTION: Children climbing to reach items could
be seriously injured.
4. GREASE is flammable and should be handled carefully. Do not
use water on grease fires. Never pick up a flaming pan. Smother
flaming pan by covering utensil completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside of utensil can be
extinguished with baking soda or, if available, a multipurpose dry
chemical or foam type extinguisher.
5. Never leave the surface area unattended at high heat setting.
Boil-overs cause smoking and greasy spill-overs which may ignite.
6. 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.
7. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
8. Never use your range for warming or heating a room. This is
based on safety considerations.
9. Use proper pan size. Select utensils having flat bottoms large
enough to cover the burner. Using undersized utensils allows the
flame to come up the side of the utensil, scorching the outside of
the utensil and making cleanup harder.
10. The flame of the open-top burner should be adjusted to just cover
the bottom of the pan or pot. Excessive burner setting may cause
scorching of adjacent countertop surfaces, as well as the outside of
the utensil. This is based on safety considerations.
11. Use dry pot holders. Moist or damp pot holders on hot surfaces
may result in burns from steam. Do not let potholder touch hot
surface areas. Do not use a towel or other bulky cloth.
12. To reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil, the handle of
a utensil should be positioned so that it is turned inward toward
the center of the range, and so that it does not extend over
adjacent burners.
13. Surface areas near burners may become hot enough to cause
burns. During and after use, do not touch areas near burners until
they have had sufficient time to cool.
14. Once the unit is installed as outlined in the Installation Instructions,
it is important that the fresh air supply is not obstructed.
t
15. The flueway must also remain clear.
16. Storage cabinet area above the unit must be 36" (91.4 cm) and
cannot project more than 13" (33.0 cm) outward from the rear wall.
Beware of potential hazards associated with retrieving items from
such cabinets when the unit is in operation.
17. Keep area clean and free from combustible material, gasoline, and
other flammable liquids.
4 5

18. Noattemptshouldbemadeto operatetheapplianceduring
poweroutage.
1?. Ariskoftip-overmayresultiftheapplianceisnotinstalledin
accordancewithinstallationinstructionsincludingexcessive
loadingoftheovendoororfromabnormalusage.
20. Donotattemptto operatetheapplianceduringpowerfailure.
21. Donotheatunopenedfoodcontainers;buildupofpressuremay
causethecontainertoexplodeandresultininjury.
22. Neversit,step,stand,orleanonanypartoftheoven,orinjury
mayresult.
23. Usecarewhenopeningovendoor.Lethotairorsteamescape
beforeremovingorreplacingfood.
24. Donotcleandoorgasket.Itisessentialforagood,tightseal.
Careshouldbetakennotto rub,damage,ormovethegasket.
25. Nocommercialovencleanerorovenlinerprotectivecoatingof
anykindshouldbeusedinoraroundanypartoftheoven.
26. Beforeself-cleaningtheoven,removebroilerpan,broilergrid,
ovenracks,racksupports,andotherutensils.Donotuseyour
oventocleanotherparts.Afannoiseshouldbehearsometime
duringthecleaningcycle.Ifnot,callservicebeforeself-cleaning
again.
Cooking Utensils
Each cook has his or her own preference for the particular
cooking utensils that are most appropriate for the type cooking being
done. Any and all cooking utensils are suitable for use in the range
and it is not necessary to replace your present domestic utensils 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 OR APPLIANCE DUE TO STAINING OR DISCOLORATION
WILL BE MINIMIZED.
Before You Use Your New 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.
Steel Griddle/Simmer Plate
The griddle is a heavy-weight, polished steel griddle that has a
USDA authorized protective coating. No additional seasoning is
needed for efficient use. Before using, remove protective coating with
vinegar and water and rinse well. After rinsing, coat griddle well with
an unsalted cooking oil or spray.
Grill (If applicable)
The grates should be removed and washed in hot soapy water,
rinsed and then replaced prior to use. Other grill parts should be
removed, dusted, and replaced making sure that no flammable
materials have been accidentally placed in the grill.
Drip Tray/Pan
The drip tray should be pulled out and checked for flammable
materials. Make sure to unwrap the drip pan and replace it in its
proper place under the griddle or grill (if applicable).
Oven
Before first use, wipe interior with soapy water and dry thoroughly.
Then set the oven thermostat to 250°F and operate for an hour.
Basic Functions of Your Oven
NATURAL AIRFLOW BAKE
Heat is radiated from the U-
shaped bake burner in the bottom
of the oven cavity and is circulated
with natural airflow. This is your
traditional bake setting

INFRAREDBROIL
Thebroilburneratthetopofthe
ovenheatsthemetalscreenuntilit
glows.Theglowingscreen
producestheinfraredheat,searing
theoutsideofbroiledfoodsand
sealinginjuices.
CONVECTIONBAKE
HeatisradiatedfromtheU-shaped
bakeburnerinthebottomofthe
ovencavityandiscirculatedbythe
motorizedfanintherearofthe
oven.Itprovidesmoreevenheat
distributionthroughouttheoven
cavityforalluses.Multiplerackuse
ispossibleforthelargestbaking
job. Whenroasting,coolairis
quicklyreplaced-searingmeatson
theoutsideandretainingmore
juicesandnaturalflavoronthe
insidewithlessshrinkage.
INFRAREDCONVECTIONBROIL
Exactlythesameasregularbroiling
withtheadditionalbenefitofair
circulationbythemotorizedfanin
therearoftheoven.Thecoolairis
quicklyreplaced-improvingthe
alreadyhighperformanceofthe
infraredbroilburner.
CONVECTION DEHYDRATE
With the temperature control on
17S°F, warm air is radiated from the U-
shaped bake burner in the bottom of
the oven cavity and is circulated by a
motorized fan in the rear of the oven.
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.
CONVECTION DEFROST
With temperature control off, 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.
SELF-CLEAN
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. A powder ash residue
is left in the bottom of the oven after
completion of the self-clean cycle.
When oven has cooled, remove ash
with a damp sponge or cloth.
8 9

Using Your Range
Lighting the Burners
Sur[ace Burners-Automatic Reignition
To light the surface burners, 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 reignition 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 height for
the desired cooking process and selected
utensil will result in superior cooking
performance, while also saving time and
energy.
Sur[ace Cooking Tips
*Use low or medium flame heights when cooking in utensils 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
utensil diameter. This will ensure more even heating within the utensil
and reduce the likelihood of burning or scorching the food.
*Reduce the flame if it is extending beyond the bottom of the utensil.
A flame that extends along the sides of the utensil 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.
TEMPERATURE SETTING GUIDELINES*
HEAT SETTING
Simmer
HI-Simmer
Low
Low- Med
Med
Me(I-HI
HI
*NOTE:
USE
Melting small quantities.
Steaming rice.
Simmering small quantities, sauces.
Melting large quantities
Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.
Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.
High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities
Boiling water quickly.
Deep-fat frying in large utensil
The above information is given as a guide only. You may
need to vary the heat settings to suit your personal
requirements.
Wok Operation
Using the Trivet Grate _/,_T
(Center Wok Grate) _,_ _,_ rivet grate
The trivet grate converts the large _;z__ feet
burner grate to a grate suitable
for use with large stock pots. To _" !J \'_ Notches
use the trivet grate, place the
small grate in the center of the
large grate. Turn the trivet grate
until the feet on the trivet grate
rests inside the notches located
on the center ring of the large
grate.
10 11

Griddle/Simmer Plate, Bake Burner, Infrared Burner
Turning the thermostat counter clockwise to any "on" position
activates a glo-bar igniter and opens an electromechanical valve in the
system to start the gas valve. The griddle has a power "ON" light
which glows when the griddle thermostat is turned on. the light cycles
on and off with the burner, it is not possible to use both the infrared
burner and the bake burners at the same time. The design of the
system will not permit this, both for control of bake/broiler and for
safety of use.
Griddle/Simmer Plate Operation
•Turn the griddle control knob to desired temperature setting.
•Always turn off when not in use, or lower the heat between cooking
loads.
Cooking Tips
*Preheat griddle to the desired temperature. Wait until light cycles off
for indication that the desired temperature has been reached and the
griddle is preheated.
.Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,
French toast, fish and sandwiches. This will help to reduce sticking.
Meats usually have enough natural oils.
*Remove food particles with a metal spatula during cooking to make
the cleanup easier and to avoid including those particles in the food.
.Do not overheat the griddle. Turn off when not in use, or lower heat
between cooking loads.
*After using and cleaning the griddle, the surface should be wiped with
a light film of cooking oil to protect the finish from rust and corrosion.
Griddle Cooking Chart
Food
Eggs
Bacon
Pancakes
French Toast
Fish Fillets
Hamburger
Steaks
°F °C
250-300 121-149
325-300 163-177
375-400 191-177
400 205
300 149
350 177
350 177
12
Grill Operation
•Turn on ventilator (separate product).
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
Grill Cooking Tips
*When grilling chicken, roasts, well done steaks or chops and thick
pieces of meat, sear on HI. Then, reduce the heat setting to prevent
excessive flare-up. This will allow the food to cook through without
burning the outside.
*After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and
turn it approximately 90° so that a waffle pattern will be seared onto
the food.
*Use a metal spatula instead of tongs or a fork to turn the meat. A
spatula will not puncture the meat allowing juices to escape.
*Turn the meat over only once. Juices are lost when steaks, chops or
hamburgers are turned several times. The best time to turn the meat
is after the juices have begun to bubble to the surface.
*To test for doneness, make a small slash in the center of the meat, not
the edge. This will prevent loss of juices.
*Occasionally there may be flare-ups or flames above the grill due to
drops of fat falling onto the flame spreader. It is normal to have some
flare-up during grilling. Use a long handled spatula to move food to
another area until the flames subside.
13

GrillCookingChart
FOOD WEIGHT
OR
THICKNESS
Beef
Hamburger
Steaks
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare
140°F/60°C)
Medium
1&0°F/71°C)
Well-done
170°F/77°C)
Tenderloin
1"(2.5 cm)
1 1/2"
(3.8 cm)
FLAME TOTAL SUGGESTED
SIZE COOKING TIME
Med 8-15 minutes
High 8-12 minutes
High 11-1& minutes
1"(2.5 cm / Med 12-20 minutes
1 1/2" to High 16-25 minutes
(3.8 cm)
1"(2.5 cm) Med 20-30 minutes
1 1/2" to High 25-35 minutes
(3.8 cm)
High 30-40 minutes
5 pounds
(2.3 kg)
SPECIAL INSTRUCTIONS
AND TIPS
Grill, turning once when
uices rise to the surface.
We recommend that ground
chuck be used for
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
Remove excess fat from
edge. Slash remaining fat at
2" (5.1 cm) intervals to keep
edges from curling. Grill,
turning once.
Remove surface fat and
connective tissue. Fold over
thin end to form uniformly
thick piece. Bind with string.
Grill turning to brown evenly.
Brush often with melted
butter, margarine or oil.
Cook until rare.
Grill Cooking Chart
FOOD
MEATS
Pork
Chops
Ribs
Ham Steaks
(fully cooked)
Hot Dogs
POULTRY
Chicken
Broiler/Fryer
Halves or
Quarters
FISH AND
SEAFOOD
Steaks
Halibut
Salmon
Swordfish
Whole
Catfish
Trout
WEIGHT
OR
THICKNESS
1/2"(1.3 cm)
1"(2.5cm)
1/2"
(1.3 cm)
2-3 pounds
(.9-1.4 kg)
4-8 ounces
(113-227g)
FLAME
SIZE
Med
Med
Med
High
Med
Low or
Med
Med
to High
Med
to High
TOTAL SUGGESTED
COOKING TIME
20-40 minutes
35-60 minutes
45-60 minutes
12-15 minutes
5-10 minutes
1-1 1/2 hours
40-60 minutes
8-15 minutes
12-20 minutes
SPECIAL INSTRUCTIONS
AND TIPS
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Slit skin before cooking.
Grill, turning once.
Place skin side up. Grill,
turn, and brush frequently
with melted butter,
margarine, oil, or marinade.
Grill, turning once; brush
with melted butter,
margarine, or oil to keep fish
moist.
Same as for steaks)
14 15

CookingSubstituteCharts
Inmanycases,areciperequiresaningredientwhichisnotreadily
availableorcallsforaunitofmeasurethatisnoteasilyrecognized.
Thefollowingchartshavebeenprovidedasusefulguidesinthese
situations.
IngredientSubstitutes
Recipecallsfor:
1Tbsp.cornstarch Use: 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 shorteninc
c. dairy sour cream 1 Tbsp. lemon juice plus
1 c. evaporated milk
Sizes
8oz
Picnic
No. 300
No. 1 tall
Canned Food Sizes
Contents
1 cup
1 3/4 cups
1 3/4 cups
2 cups
Sizes Contents
No. 303 2 cups
No. 2 2 1/2 cups
No. 3 4 cups
No. 10 12 cups
16
Kitchen Equivalents and Metrics
Measure Equivalent Metric*
tablespoon 3 teaspoons 15 mL
tablespoons 1 ounce 30 mL
jigger 1 1/2 ounces 45 mL
/4 cup 4 tablespoons 60 mL
/3 cup 5 tbsp. plus 1 tsp. 80 mL
/2 cup 8 tablespoons 125 mL
cup 16 tablespoons 250 mL
pint 2 cups 30 grams
pound 16 ounces 454 grams
!.21 pounds 35.3 ounces 1 kilogram
*Rounded for easier measurinc
Oven Operation
Oven Function Selector
Each oven has an oven function selector.
There are five settings on the selector.
•Bake: Heat is radiated from the U-shaped
bake burner in the bottom of the oven
cavity and is circulated with natural airflow.
This is your traditional bake setting. Use
this setting for baking and roasting on a
single rack, preferably in the center of the
oven.
•Infrared Broil: The broil burner at the top of the oven heats the metal
screen until it glows. The glowing screen produces the infrared heat,
searing the outside of broiled foods and sealing in juices.
•Convection Bake: Heat is radiated from the U-shaped bake burner in
the bottom of the oven cavity and is circulated by the motorized fan in
the rear of the oven. It provides more even heat distribution
throughout the oven cavity for all uses. Multiple rack use is possible for
the largest baking job.
17

*InfraredConvectionBroil:Exactlythesameasregularbroilingwiththe
additionalbenefitofaircirculationbythemotorizedfanintherearof
theoven.Thecoolairisquicklyreplaced-improvingthealreadyhigh
performanceoftheinfraredbroilburner.
•Self-Clean:Thisrangefeaturesanautomaticpyrolyticself-cleaning
cycle.Duringthiscycle,theovenreacheselevatedtemperaturesin
orderto burnoffsoilsanddeposits. NOTE:Rangesthathavetwo
ovens,onlyoneovencanbeself-cleanedatatime.
TemperatureControls
Each oven has a temperature control dial.
The control can be used to set any
temperature from 150°F to 550°F, broil, or
self-clean. Always be sure the controls are in
the "Off" position when the oven is not in
use.
Natural Airflow Baking/Convection Baking
Preheating
Preheating the oven is not necessary when using temperatures below
250°R For best results, it is extremely important that you preheat the
oven when baking cakes and other items that have critical baking
temperatures. After the temperature control has been set, the Oven
Indicator light goes out when the oven reaches that temperature.
Preheating normally takes no longer than 10-15 minutes.
Natural Airflow Baking
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This bake setting is only
recommended for single-rack baking.
Convection Baking
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible.., a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. With
this heating method, foods can be baked and roasted at the same time
with minimal taste transfer, even when different dishes are involved,
such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food.
Rack Positions
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with three-tilt proof racks. All ranges
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 atatime. It is
also recommended when using two racks, to bake with the racks on
position 5 and 3.
J
¢J
-- Position 6
-- Position 5
Position 4
Position 3
Position 2
Position 1
18 19

ToBake:
1. ArrangetheovenracksinthedesiredpositionBEFOREheatingthe
oven.Ifcookingontworacksatthesametime,userackpositions3
and5.
2. TurntheOven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned
to OFE
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.
Pan Placement Tips
*When using large (15" x 13" [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
*Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
*Allow 1 1/2" to 2" (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
*When baking on
more than one rack,
it is recommended
to use the 3rd and
5th position for
more consistent
even baking.
Baking Tips
• As a general rule, to convert conventional recipes to convection
recipes, reduce the cooking time by approximately 10 to 15%.
• Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to convection
modes, if unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the food
is not prepared to your satisfaction during the first convection trial,
adjust only one recipe variable at a time (cooking time, rack position,
or temperature) and repeat the convection test. Continue adjusting
one recipe variable at a time until satisfactory results are achieved.
• Make sure the oven racks are in the desired positions before you turn
the oven on.
• For best results, always preheat the oven with the convection fan off.
• Do not open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
• Bake to shortest time suggested and check for aloneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
• Use good quality baking pans and sizes recommended in the recipe;
warped, dented, or burned pans should not be used.
• Shiny metal pans are preferred for baking items such as cakes,
cookies, and muffins because they produce light, golden crusts clue to
heat being reflected by the metal.
• Glass pans may also be used for cake baking. Reduce the oven
temperature by 25 degrees when using a glass pan, but bake for the
same amount of time called for in the recipe.
• Pies are best baked in pans which absorb and hold heat. Glass,
enamel, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
20 21

ConventionalBakingChart
Recommended Conventional Convection
Pan Temperature Time Time
(°F) (°C) (min.) (min.)
BREADS
Yeast Loaf Loaf Pan 375 191 30-35 25-35
Yeast Rolls Cookie Sheet 400 204 12-15 11-13
Biscuits Cookie Sheet 400 204 8-10 7-9
Nut Breads Loaf Pan 375 191 30-35 20-28
Cornbread 8"x8" (20x20 cm) 400 204 25-30 15-20
Corn Muffins Muffin Tin 375 191 15-20 10-12
Fruit Muffins Muffin Tin 475 191 15-20 12-15
CAKES/COOKIES
Angelfood Tube Pan 375 191 35-45 30-35
Bundt Tube Pan 350 177 45-50 35-40
Cupcakes Muffin tin 350 177 16-20 15-17
Layer, Sheet 13"x9" (23x33 cm) 350 177 40-50 30-35
Layer, Two 9" (23 cm) round 350 177 30-35 25-30
Pound Loaf Pan 350 177 60-65 45-50
Brownies 13"x9" (23x33 cm) 350 177 25-30 20-25
Choc. Chip Cookie Sheet 350 177 12-15 9-10
Sugar Cookies Cookie Sheet 350 177 10-12 7-10
PIES/PASTRY
Pie Crust 9" (23 cm) round 425 218 10-12 7-9
Two Crust, Fruit 9" (23 cm) round 375 191 55-60 50-55
Pumpkin Pie 9" (23 cm) round 375 191 40-45 35-40
Custard 6 - 4 oz cups 350 177 35-40 Not Rec.
Cream Puffs Cookie Sheet 400 204 30-35 25-27
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm) 375 191 60-75 50-55
Lasagna 9"x5" (23xl 3 cm) 375 191 55-60 45-50
Cheese Souffle 1 qt. (.95 L) 350 177 45-50 35-40
Stuffed Peppers 13"x9" (23x33 cm) 375 191 60-70 45-50
:Duiche 9" (23 cm) round 400 204 25-30 Not Rec.
*Note: These charts are recommended only as a guide for times and
temperatures. Times and temperatures may vary depending on conditions
and food type. For best results, always check food at minimum time.
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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.
BAKING PROBLEM REMEDIES
PROBLEM CAUSE REMEDY
Food browns Improper heating Preheat until oven
unevenly indicator light 9oes out.
Remove foil.
Food dries
before
browning
Cookies too
brown on
bottom
Aluminum foil on rack
or oven bottom
Baking utensils too large
for the recipe or oven.
Several utensils crowded
together
Food too brown Baking utensil too large
on bottom Baking utensil dark or glass
Oven temperature too high
Oven door opened too
frequently
Pans too deep
Dark cookie sheet
Use correct size utensil.
Oven temperature too high
Cookies too Hot cookie sheet
flat
Cake too brown Oven temperature too high
on bottom or
crust forms on
bottom
Cakes burns on Oven too hot Reduce temperature.
sides or not Wrong pan size Use recommended pan
done in center size; fill pan no more
than 2/3 full.
Leave at least 1 1/2"
(3.8 cm) or more space
between all utensils and
oven walls.
Use correct utensil
Lower oven temperature
25°F (-3.8 °C) for this type
of utensil.
Lower oven temperature
Check food at minimum
time.
Use a cookie sheet (not a
Baking pan).
Use light, shiny cookie
sheet.
Lower oven temperature
Allow cookie sheet to
cool between batches.
Lower temperature;
if using glass pan, lower
25°F (-3.8 °C)
22 23

Conventional/Convection Roasting Tips
Always use the broiler pan and grid supplied with each oven. The hot
air must be allowed to circulate around the item being roasted. Do not
cover what is being roasted. Convection roasting seals in juices quickly
for a moist, tender product. Poultry will have a light, crispy skin, and
meats will be browned, not dry or burned. Cook meats and poultry
directly from the refrigerator. There is no need for meat or poultry to
stand at room temperature.
• Always roast meats fat side up. No basting is required when the fat
side is up. Do not add water to the pan, as this will cause a steamed
effect. Roasting is a dry-heat process.
• Poultry should be placed breast side up on the grid in the broiler pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
• For convection roasting, do not use pans with tall sides, as this will
interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use conventional
baking rather than convection.
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat
thermometer 2/3 of the way through the recommended roasting time.
After reading the thermometer once, insert it 1/2" (1.3 cm) further into
the meat, then take a second reading. If the second reading registers
below the first, continue cooking the meat.
• Roasting times always vary according to the size, shape, and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
5°F to IO°F (-15°C to -12°C) lower than the desired doneness. The
meat will continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make carving
easier.
Conventional Roasting Chart
Type and Weight Temperature ConventionalConvection Internal
Cut of Meat (Ibs) Time Time Temperature
(°F) (°(3) (min./Ib.)(min./Ib.) (oF) (°C)
BEEF
Rib Roast 4 -6 325 163
oRate 25 20 140 60
°Medium 30 24 155 68
oWell Done 40 30 170 77
Rump Roast 4 - 6 325 163
°Medium 25 20 155 68
oWell Done 30 24 170 77
Tip Roast 3 - 4 325 163
°Medium 35 30 155 68
oWell Done 40 35 170 77
LAMB
Leg of Lamb 3 - 5 350 163 30 25 180 82
PORK
Pork Loin 3 - 5 325 163 35 30 180 82
Pork Chops
1" (2.5 cm) thick 1 - 1.5 350 177 25 20 180 82
(Total Time)
Shoulder 5 - 8 325 163 30 25 180 82
(Bone-in)
Ham,
(fully cooked) 5 325 163 18 15 140 60
POULTRY
Chicken, whole 3 - 4 375
Chicken, 4 350
quarters
Turkey, 12- 16 325
unstuffed
Turkey, 12 - 16 325
stuffed
Turkey Breasts 4 - 6 350
Cornish Hens 1 - 2 350
191 30 25 180 82
177 20 15 180 82
163 16 11 180 82
163 18 15 180 82
177 25 20 180 82
177 55-60 45-50 180 82
(Total Time)
24 25

Infrared Conventional Broiling
The broiler is an in-the-oven infrared broiler design-certified for
residential use. The method preferred by professional cooks to sear in
the nutrition, flavors, and juices of meat, poultry, and fish is now
possible in the home. The infrared broiler cooks up to 50% faster than
other methods. Its intense, penetrating heat produces a more
attractive, professional finish. The broil burner heats the metal screen
located at the top of the oven until it glows. The glowing screen
produces the infrared heat, searing the outside of broiled food and
sealing in the juices.
Broiling is a dry-heat cooking method using direct or indirect radiant
heat. It is used for small individualized cuts such as steaks, chops, and
patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm)
thick. Conventional broiling is also more suitable for flat pieces of
meat.
Infrared Convection Broiling
Convection broiling has the advantage of broiling food slightly quicker
than conventional. Convection broiling of meats produces better
results especially for extra thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
Rack Positions:
The broiler uses infrared heat rays to help cook the food. Because
these rays can travel only in straight lines, the effective cooking area of
the broiler is reduced when using the higher rack positions. At high
rack positions, the rays cannot reach all corners of the broiler grid, so
larger pieces of meat
might not broil
sufficiently at the outer
edges. Position 6 is the
closest to the broiler |
and position 1 is the J
closest to the oven
bottom. The effective
cooking areas on the -
broiler grid for each rack --
position are as follows:
To use the Infrared Broiler:
1. Arrange the oven racks in the desired position.
2. Center food on cold broiler pan and grid supplied with your oven.
Place broiler pan in oven and close the door.
3. Set the Oven Function selector to either BROIL or CONV BROIL.
4. Set the Temperature Control dial to BROIL.
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 spatter, smoke and fire.
*Place broiler pan with food in recommended rack position.
*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 grid.
*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 possibility of grease fire.
26 27

Conventional/Convection Broiling Chart
Type and
Cut of Meat
BEEF
Sirloin, 1"
(2.54 cm)
,Rare
,Medium
,Well-done
Weight Rack Conventional Convection
Time (Min.) Time (Min.)
12 oz 5
9 7
11 9
14 11
]--Bone, 3/4"
(1.9 cm)
,Rare
,Medium
,Well-done
10 oz
7
9
11
5
7
9
Hamburger, 1/2" 4 oz.
(1.3 cm)
,Rare
,Medium
,Well-done
7
9
11
4
7
9
CHICKEN
Bnls Breast 11b
Bone-in Breast 2 - 2 1/2 lb.
C)uarters 2 - 2 1/2
4
4
4
18 15
20 18
18 15
HAM
Ham slice, 1" 1lb.
(2.54 cm)
LAMB
RibChops 12 oz.
Shoulder lib. 5
5
22 18
9
77 6
PORK
Loin Chops, 3/4" lib.
(1.9 cm)
Bacon 1 lb.
4
4
14 12
8 6
FISH
Salmon Steak 1 lb.
Fillets 1 lb. 5 59 87 6
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
*Prepare the food as recommended.
*Arrange the food on drying racks. (Not included with oven; Contact a
local store handling specialty cooking utensils.)
*Set the appropriate "low" temperature and turn the Oven Function
selector to CONV BAKE
Convection Defrosting
*Place the frozen food on a baking sheet.
*Set Temperature Control "OFF".*
*Turn Oven Function selector to CONV BAKE.
*IMPORTANT:
Do not turn the Temperature Control on. Turning the convection fan
on will accelerate the natural defrosting of the food without the heat.
*WARNING:
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
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.
Open Surface Burners (If applicable)
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 open burner grates.
3. If the spill is contained in the bowl of the grate support, just remove
the bowl and clean in warm soapy water.
4. Lift the grate support off.
5. Wash parts in hot, soapy water and rinse clean.
6. If the spill has gone lower than the grate supports, draw out the
drip pan and wash with hot, soapy water.
28 29

Sealed Surface Burners (If applicable)
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 grates.
3. Remove teh burner cap and clean per instructions below.
4. Wipe up any spills which remains on the sealed top surface.
5. Wash grates and burner caps in hot, soapy water and rinse clean.
6. Replace burner cop and grate after drying thoroughly.
If ports on the open or 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 caps, 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.
Sealed Burner Aluminum Base (If applicable)
The aluminum base should be wiped regularly withhot 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 AmiTMand a soft brush or soft Scoth
BriteTMpad.
3O
Burner 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 a non-abrasive cleanser such as Bon Ami and a soft brush or soft
scotch brite TMpad 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.
Control Knobs
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Do not soak knobs. 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.
Control Panel
DO NOT USE any cleaners containing ammonia or abrasives. They
could remove the graphics from the control panel. Use hot, soapy
water and a soft clean cloth.
Wok Cast Iron Burner (If applicable)
For proper lighting and performance of the burner, keep the
electric igniter and burner ports clean. It is necessary to clean these only
when the flame does not burn blue completely around all rings of the
burner, when there is a severe spillover or when the burner does not
light, even though the electric spark igniter sparks. Clean the burner by
scraping off burned on food soil. Use a wire, a straightened paper clip,
or needle to clean the ports. Do not use a toothpick; it could break off
in the port. Be sure the venturi tube remains dry.
I II
I II
III
III
.i. q
I
I
I
I
I
I
Venturi tube
31
__urner

Griddle/SimmerPlate
1. Afterusingthegriddle,alwaysremovethedrippanlocatedbelowit
bypullingthedrippantowardyou.Thedrippanneedsto be
cleanedaftereachuseofthegriddle.Cooked-offgreasewilldrain
fromthegriddlethroughthedraintubeandaccumulateinthedrip
pan.Washinhotsoapywaterorwithanantibacterialcleaner.The
drippanneedsto becleanedaftereachuse.Ifgreaseispermitted
to accumulate,firehazardcouldoccur,sincethegriddleburnersare
directlyabovethepan.
2. Rubthesurfaceofahotgriddlewithunsaltedsolidshortening,
vegetableoilorsprayitwithanon-stickcookingspray.Thoroughly
wipeitwithaburlaporanotherroughclothto removefood
particlesandotherresidue.
3. Stubbornspotsmayberemovedbyrubbingthesurfacewitha
roughgrainednylonscrubbingpadwithcookingoil. Ifnecessary,
flushthesurfaceofawarmgriddle(200°F/93°C)withclubsodaand
wipeoverentiresurfacewitha papertowel.Coatlightlywith
cookingoil.
4. Specialgriddlecleanersarecommerciallyavailablewhichmaybe
usedtoremoveheavysoilbuild-up.Followmanufacturer's
directionsexactly.Rinsethegriddlewithavinegarandwater
solutionafterusingthesecleaners,rinsewithclearwater,dryand
coatlightlywithcookingoil. Usegriddlestonesonlywhen
absolutelynecessaryandthenwithextremecaution.Wipeaway
anygriddle-stonedustandfoodparticlesandcoatlightlywith
cookingoil.
5. Usinghotsoapywaterto cleanthegriddlewillremovethecooked-
inseasoningandwillrequirere-seasoningbycoatinglightlywith
cookingoil.
6. Neverfloodahotgriddlewithcoldwater!Thispromotesgriddle
warpingandcancausethegriddleplateto crackifcontinuedovera
periodoftime.
32
Grill
Thegrillgratemaybecleanedimmediatelyaftercookingiscomplete
andbeforeturningofftheflame.Wearingabarbecuemittto protect
yourhandfromheat,useasoftbristlebarbecuebrushtoscrubthegrill
grate.Dipthebrushfrequentlyinabowlofwater.Steamiscreatedas
thewatercontactsthehotgrate.Thesteamassiststhecleaning
processbysofteningthefoodparticles.Forthoroughcleaningofthe
grillgrate,soak15to 30minutesinahotwateranddetergentsolution.
Aftersoaking,scrubwithasoftscotchbrite:Mpad. DONOTUSEa
steelwoolpadorabrasivecleaners.Theycoulddamagetheporcelain
finish.Todisassembleforthoroughcleaning,removepartsafterthey
havecooledinthefollowingorder:
12"GrillAssembly 24"GrillAssembly
1. GrillGrates
2. FlavorGeneratorplates
3. HeatDeflector
4. GrillFrame
5. GrillBurnerSheild(Donot
removefromburner)
6. Burner
(Donotremove)
Cleangreasypartswithahouseholdgreasesolventsuchashousehold
ammoniaandwater,if necessary,asoapfilledsteelwoolpadcanbe
usedonthegrillframeshield,grillburner,andgrillheatdeflector.
Afterusingthegrill,alwaysremovethedrippanlocatedbelowit by
pullingthedrippantowardyou. Thedrippanneedsto becleaned
aftereachuseofthegrill.Washinhotsoapywaterorwithan
antibacterialcleaner,if greaseispermittedtoaccumulate,firehazard
couldoccur,sincethegrillburnersaredirectlyabovethepan.
33

StainlessSteelParts
Allstainlesssteelpartsshouldbewipedregularlywithhot,soapywater
attheendofeachcoolingperiodandwithliquidstainlesssteelcleaner
whensoapywaterwillnotdothejob. Donotusesteelwool,abrasive
cloths,abrasivecleaners,orpowders.Ifnecessarytoscrapstainless
steelto removeencrustedmaterials,soaktheareawithhottowelsto
loosenthematerial,thenuseawoodenornylonspatulaorscraper.
Donotuseametalknife,spatula,oranyothermetaltooltoscrape
stainlesssteel.Foroccasionalheavycleaninguse,acleanersuchas
LiquidZudTM can be used according to package directions. 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 Surface
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
CAUTION: All brass special ordered parts are coated with an epoxy
coating. DO NOT USE BRASSOR ABRASIVE CLEANERS ON THE
BRASS OPTION PARTS. All brass parts should be wiped regularly with
hot soapy water.
Broiler
There is no special care required for the infrared broiler. It is designed
as self-contained unit, and no adjustments or cleaning are possible. Do
not attempt to clean it. Its own operation burns off any impurities
which may condense on it.
Clean the broiler pan and grid after each use with detergent and hot
water, for stubborn spots, use a soap-filled steel wool pad. The broiler
pan and grid is also dishwasher safe.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS
OR RACK SUPPORTS USING THE SELF-CLEAN CYCLE. They could
sustain damage clue to the extreme heat of the Self-Clean cycle.
34
Self-Clean Cycle
CAUTION:
Do not touch the exterior portions of the oven after self-cleaning cycle
has begun, since some parts become extremely hot to the touch!
During the first few times the self-cleaning feature is used, there may
be some odor and smoking from the "curing" of the binder in the
high-density insulation used in the oven. When the insulation is
thorougly cured, this odor will disappear. During subsequent self-
cleaning cycles, you may sense an odor characteristic of high
temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-CLEAN
CYCLE.
WARNING:
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all control are OFF and oven is COOL before cleaning.
Failure to do so can result in burns or electrical shock.
IM PORTANT
Do not clean, move, wet, or bend door gasket. Poor cleaning and
baking may result.
This range features an automatic pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated tempertures 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. 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.
WARNING: 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.
NEVER USE AMMONIA, STEEL WOOL PADS, ABRASIVE CLOTHS,
ABRASIVE CLEANERS, CAUSTIC OVEN CLEANERS, OR ABRASIVE
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
35

BeforestartingtheSelf-Cleancycle:
1. Removetheovenracks,racksupports,andanyotheritems/utensils
fromtheoven.Thehighheatgeneratedduringthecleaningcycle
candiscolor,warp,anddamagetheseitems.Donotusefoilor
linersintheoven.DuringtheSelf-Cleancycle,foilcanburnormelt
anddamagetheovensurface.
2. Wipeoffanylargespillsfromtheovenbottomandsides.Never
useovencleanersinsideaself-cleaningovenoronraisedportions
ofthedoor.
3. Someareasoftheovenmustbecleanedbyhandbeforethecycle
begins.Soilintheseareaswillbebakedonandverydifficultto
cleanif notremovedfirst.Cleanthedooruptothegasket,the
doorframe,andupto twoinchesinsidetheframewithdetergent
andhotwater.Rinsethoroughlyanddry.
TostarttheSelf-Cleancycle:
1. Closetheovendoorcompletely.
2. TurntheOvenFunctionselectorknobclockwisetotheself-clean
mode.Atthistimethecleanindicatorlightwillcomeon.
3. TurntheTemperatureControlknobpastthecleansettinguntilthe
knobstops.Atthistime,thetemperatureindicatorlightwillcome
on andwithin30seconds,theautomaticdoorlatchengages.The
temperatureindicatorlightwillremainonuntiltheovenreachesthe
self-cleantemperatureandwillthencycleonandoffduringthe
cycle.
4. Thecleaningcyclewilllastapproximately31/2hourswithan
additional30minutesneededfortheovento coolclownenoughfor
thedoorlatchto disengage.
5. Whenthecycleiscompleted,turnboththeOvenFunctionselector
andtheTemperatureControlknobto "OFF" Atthistimetheclean
indicatorlightwillgooff.
6. Whentheovenhascompletelycooled,opendoorandremoveany
ashfromtheovensurfaceswithaclampcloth.
To stop the Self-clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the
Temperature Control knob and Oven Function selector to "OFF".
When the oven temperature drops to a safe temperature, the
automatic door latch will release and the oven door can be opened.
Replacing Interior Oven Lights
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE
OR CIRCUIT BREAKER BEFORE REPLACING BULB. Do not touch bulb
with bare hands. Clean any signs of oil off of the bulb and handle with
a soft cloth.
1, Unsnap glass light cover at opposite
end from metal hinge. Metal
2. Firmly grasp light bulb and pull out. hin_
3. Replace with 120V-25W halogen
bulb.
4. Replace the light cover by first
sliding into metal hinge and then
snapping close on opposite end.
5. Reconnect power at the main fuse or
circuit breaker.
Power Failure
If power failure occurs, the electric ignitors will not work. The range
surface burners can still be used, but only when the burners are lit
manually with a match. The griddle cannot be used at all. Do not
attempt to operate the oven. Make sure the oven control is in the
"OFF" position.
Glass light cover
Light
bulb
Due to safety considerations and the possibility of personal injury in
attempting to light and extinguish the burner, the grill should, under no
circumstances, be used during a power failure. The grill burner control
should always remain in the "OFF" position during a power failure.
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.
36 37

Service Information
If service is required after checking the troubleshooting guide:
1. Call your dealer or authorized service agency. The name of the
authorized service agency can be obtained from the dealer or
distributor in your area.
2. Have the following information readily available:
Model Number
Serial Number
Date of Purchase
Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
If you are unable to obtain the name of an authorized service agency,
or if you continue to have service problems, contact Viking Range
Corporation at [phone] or write to:
VIKING RANGE CORPORATION
PREFERREDSERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
range is located on the left side of the burner box.
Model Number Serial Number.
Date of Purchase Date Installed
Dealer's Name
Address
If service requires installation of parts, use only authorized parts to
ensure protection under the warranty.
Please retain the manual for future reference
PROFESSIONAL SERIES
FREESTANDING GAS SELF-CLEAN RANGES WARRANTY
ONE YEAR FULL WARRANTY
Freestanding gas self-clean ranges and all of their component parts, except as detailed below*, are warranted to be flee
flora defective materials or workmanship in norrrlal household use for a period of twelve (12) months Eom the dat_ of
original retail purYhase Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which falls
or is found to be defoctive during the warranty pedod
*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or
workmanship for a period of ninety (90) days from the date of original retail purchase¸ ANY DEFECTS MUST BE REPORTED
TO THE SELLING DEALER WiTHiN NINETY (90) DAYS PROM DATE OF ORiGiNAL RETAIL PURCHASE¸
FIVEYEAR LIMITED WARRANTY
Any surface burner, griddle burner, grill bume_ oT oven burner which fails due to d_fective marshals or workmanship in
normal househo]d use during the second thlough fifth year flom the date of original retail purYhase will be repaired or
replaced, flee of chmge for the pa_l itself, with the owner paying aH othel costs, including labol:
TEN YEAR LIMITED WARRANTY
Any porcelain oven or porYelain inner door pane] which rusts through due to defective materials or workmanship in normal
household use during the second thrxsugh the t_rlth year Eom the date of original mtaiJ purH_ase will be repaired or
replaced, flee of charge for the part itself, with the owner paying al] other costs, including labol
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the product
extends beyond normal residential use Exarnples am, but not limited to, bed and breakfasts, fi_e stations, private clubs,
churYhes, _tc This warranty excludes all commercial locations such as lestaulants, food service locations and institutional
food service locations
This warranty extends to the original purchaser of the product _arranted hereunder and to each transferee owner of the
product during the term of the warranty
This warranty shah apply to products purchased and located in the United States and Canada Products rnust be purchased
in the country where service is requested Warranty labor shall be performed by an authorized Viking Range Corporation
service agency or representative Warranty shall not apply to damage resulting flora abuse, accident, natural disast_ loss of
electrical power to the product for arly reason, a[telation, outdoor us#, hnpioper installation, improper opelation, or lepair or
service of the product by anyone other than an authorized Viking Range Corporation service agency or r#pmsentative T_¢,
watlanty does not apply to commercial usaqe Warrantor is not responsible for consequential or incidental damage whether
arising out of broach of warranty, breach of contract, or otherwise Some iurisdictions do not allow the #_clusion or limitation
of incidental of consequential damaaes so the above Hmitation or exclusion may not apply to you
Owner shah be responsible for proper installation, providing normal carp and maintenance, providing proof of purchase
upon r_quest, and making the appliance masonab]y accessible for service¸ If the product or one of its component pa_s
contains a defect or malfunction during the warranty period, after a reasonable number of attempts by the warrantor to
remedy the defects or ma]_nctions, the owner is entitled to either a refund or r_placement of the product or its component
part or parts¸ Warrantor_ liability on any claim of any kind, with respect to the goods or services covered hereunder, shah in
no case exceed the price of the goods or service or part thereof which gives rise to the claim¸
WARRANTY SERVICE: Under the tertns of this warranty, service must be performed by a factory authorized Viking Range
Corporation service agent or representative Service will be prxsvided during normal business hours, and labor performed at
overtime or premium rates shall not be covered by this warranty¸ To obtain warranty service, contact the dealer from whom
the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range Corporation¸ Provide
model and serial number and date of original purchase¸ For the name of your nearest authorized Viking Range Corporation
service agency, call the dealer f_om whom the product was purchased or Viking Range Corporation¸ iMPORTANT: Retain
proof of original purchase to establish warranty period¸
The return of the Owner Reqistration Card is not a condition of warranty coveraqe You should, however, return the Owner
Registration Card so that Viking Range Corporation can contact you should any question of safety arise _hich could affect
you
Any implied warranties of merchantability and fitness applicable to the above described surface burner; gdddle burner, grill
burner, oven burneb porcelain oven, or porcelain inner door panel are limited in duration to the period of coverage of the
applicable _xpress written limited warranties set fe_h above. Some iurisdictions do not allow ]imitations on how Iona an
imp]ied warranty lasts so the above ]imitation may not apply to you This warranty gives you specific legal rights, and you
may also have other rights which may va_ from iurisdiction to iurisdiction
Specifications subject to change without notice
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