Viking F20465A User manual

Freestanding Gas
& Gas Self-Clean Ranges
F20465A (091207J)
Viking Use & Care Manual
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
[phone]
For product information
call 1-888-V K NG1 (845-4641),
or visit the Viking Web site at
vikingrange.com

2
CCoonnggrraattuullaattiioonnss .. .. ..
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.
TTaabbllee ooff CCoonntteennttss
Warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
mportant Safety nstructions . . . . . . . . . . . . . . . . . . . . . . . . . 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 nformation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
3
--DDoo nnoott ssttoorree oorr uussee ggaassoolliinnee oorr ootthheerr ffllaammmmaabbllee vvaappoorrss aanndd
lliiqquuiiddss iinn tthhee vviicciinniittyy ooff tthhiiss oorr aannyy ootthheerr aapppplliiaannccee..
WWHHAATT TTOO DDOO FF YYOOUU SSMMEELLLL GGAASS
--DDoo nnoott ttrryy ttoo lliigghhtt aannyy aapppplliiaannccee
--DDoo nnoott ttoouucchh aannyy eelleeccttrriiccaall sswwiittcchh;; ddoo nnoott uussee aannyy pphhoonnee iinn
yyoouurr bbuuiillddiinngg..
--mmmmeeddiiaatteellyy ccaallll yyoouurr ggaass ssuupppplliieerr ffrroomm aa nneeiigghhbboorr’’ss pphhoonnee..
FFoollllooww tthhee ggaass ssuupppplliieerr’’ss iinnssttrruuccttiioonnss..
--ff yyoouu ccaannnnoott rreeaacchh yyoouurr ggaass ssuupppplliieerr,, ccaallll tthhee ffiirree ddeeppaarrttmmeenntt..
--nnssttaallllaattiioonn aanndd sseerrvviiccee mmuusstt bbee ppeerrffoorrmmeedd bbyy aa qquuaalliiffiieedd
iinnssttaalllleerr,, sseerrvviiccee aaggeennccyy,, oorr tthhee ggaass ssuupppplliieerr..
WWAARRNNNNGG
ff tthhee iinnffoorrmmaattiioonn iinn tthhiiss mmaannuuaall iiss nnoott ffoolllloowweedd eexxaaccttllyy,, aa ffiirree
oorr eexxpplloossiioonn mmaayy rreessuulltt ccaauussiinngg pprrooppeerrttyy ddaammaaggee,, ppeerrssoonnaall
iinnjjuurryy oorr ddeeaatthh..
WWAARRNNNNGG
••TTHHSS RRAANNGGEE CCAANN TTPP
••NNJJUURRYY TTOO PPEERRSSOONNSS CCOOUULLDD RREESSUULLTT
••NNSSTTAALLLL AANNTT--TTPP DDEEVVCCEE PPAACCEEDD
WWTTHH RRAANNGGEE
••SSEEEE NNSSTTAALLLLAATTOONN NNSSTTRRUUCCTTOONNSS
WWAARRNNNNGG
11.. RReeaadd aallll iinnssttrruuccttiioonnss bbeeffoorree uussiinngg tthhee pprroodduucctt..
22.. nnssttaallll oorr llooccaattee tthhee pprroodduucctt oonnllyy iinn aaccccoorrddaannccee wwiitthh tthhee
pprroovviiddeedd nnssttaallllaattiioonn nnssttrruuccttiioonnss..
WWAARRNNNNGG
NNEEVVEERR uussee tthhiiss aapppplliiaannccee aass aa ssppaaccee hheeaatteerr ttoo hheeaatt oorr ttoo wwaarrmm tthhee
rroooomm.. DDooiinngg ssoo mmaayy rreessuulltt iinn ccaarrbboonn mmoonnooxxiiddee ppooiissoonniinngg aanndd
oovveerrhheeaattiinngg ooff tthhee oovveenn..
WWAARRNNNNGG
NNEEVVEERR ccoovveerr aannyy sslloottss,, hhoolleess oorr ppaassssaaggeess iinn tthhee oovveenn bboottttoomm oorr
ccoovveerr aann eennttiirree rraacckk wwiitthh mmaatteerriiaallss ssuucchh aass aalluummiinnuumm ffooiill.. DDooiinngg
ssoo bblloocckkss aaiirr ffllooww tthhrroouugghh tthhee oovveenn aanndd mmaayy ccaauussee ccaarrbboonn
mmoonnooxxiiddee ppooiissoonniinngg.. AAlluummiinnuumm ffooiill lliinniinnggss mmaayy aallssoo ttrraapp hheeaatt,,
ccaauussiinngg aa ffiirree hhaazzaarrdd.. TThhiiss iiss bbaasseedd oonn ssaaffeettyy ccoonnssiiddeerraattiioonnss..

5
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 nstallation nstructions,
it is important that the fresh air supply is not obstructed.
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
mmppoorrttaanntt SSaaffeettyy nnssttrruuccttiioonnss
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. CCAAUUTTOONN:: 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. f you are “flaming” liquor or other spirits under an exhaust, TTUURRNN
TTHHEE FFAANN OOFFFF.. 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.
WWAARRNNNNGG
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the oven, follow basic precautions, including the following:

7
BBeeffoorree YYoouu UUssee YYoouurr NNeeww RRaannggee
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.
SStteeeell GGrriiddddllee//SSiimmmmeerr PPllaattee
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.
GGrriillll ((ff aapppplliiccaabbllee))
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.
DDrriipp TTrraayy//PPaann
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).
OOvveenn
Before first use, wipe interior with soapy water and dry thoroughly.
Then set the oven thermostat to 250oF and operate for an hour.
BBaassiicc FFuunnccttiioonnss ooff YYoouurr OOvveenn
NNAATTUURRAALL AARRFFLLOOWW BBAAKKEE
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
6
18. No attempt should be made to operate the appliance during
power outage.
19. A risk of tip-over may result if the appliance is not installed in
accordance with installation instructions including excessive
loading of the oven door or from abnormal usage.
20. Do not attempt to operate the appliance during power failure.
21. Do not heat unopened food containers; buildup of pressure may
cause the container to explode and result in injury.
22. Never sit, step, stand, or lean on any part of the oven, or injury
may result.
23. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.
24. Do not clean door gasket. t is essential for a good, tight seal.
Care should be taken not to rub, damage, or move the gasket.
25. NNoo ccoommmmeerrcciiaall oovveenn cclleeaanneerr oorr oovveenn lliinneerr pprrootteeccttiivvee ccooaattiinngg ooff
aannyy kkiinndd sshhoouulldd bbee uusseedd iinn oorr aarroouunndd aannyy ppaarrtt ooff tthhee oovveenn..
26. BBeeffoorree sseellff--cclleeaanniinngg tthhee oovveenn,, rreemmoovvee bbrrooiilleerr ppaann,, bbrrooiilleerr ggrriidd,,
oovveenn rraacckkss,, rraacckk ssuuppppoorrttss,, aanndd ootthheerr uutteennssiillss.. DDoo nnoott uussee yyoouurr
oovveenn ttoo cclleeaann ootthheerr ppaarrttss.. AA ffaann nnooiissee sshhoouulldd bbee hheeaarr ssoommeettiimmee
dduurriinngg tthhee cclleeaanniinngg ccyyccllee.. ff nnoott,, ccaallll sseerrvviiccee bbeeffoorree sseellff--cclleeaanniinngg
aaggaaiinn..
CCooookkiinngg UUtteennssiillss
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. NNOOTTEE:: WWHHEENN UUSSNNGG BBGG PPOOTTSS AANNDD//OORR HHGGHH
FFLLAAMMEESS,, TT SS RREECCOOMMMMEENNDDEEDD TTOO UUSSEE TTHHEE FFRROONNTT BBUURRNNEERRSS..
TTHHEERREE SS MMOORREE RROOOOMM NN TTHHEE FFRROONNTT AANNDD PPOOTTEENNTTAALL CCLLEEAANNUUPP
OOFF RREEAARR OORR AAPPPPLLAANNCCEE DDUUEE TTOO SSTTAANNNNGG OORR DDSSCCOOLLOORRAATTOONN
WWLLLL BBEE MMNNMMZZEEDD.. CCOOOOKKWWAARREE SSHHOOUULLDD NNOOTT BBEE UUSSEEDD OONN TTHHEE
GGRRLLLL..

9
CCOONNVVEECCTTOONN DDEEHHYYDDRRAATTEE
With the temperature control on
175oF, 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. t is
important to remember that
dehydration does not improve the
quality , so only fresh, top-quality
foods should be used.
CCOONNVVEECCTTOONN DDEEFFRROOSSTT
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.
SSEELLFF--CCLLEEAANN ((VVGGSSCC MMooddeellss OOnnllyy))
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
NNFFRRAARREEDD BBRROOLL
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.
CCOONNVVEECCTTOONN BBAAKKEE
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. t provides more even heat
distribution throughout the oven
cavity for all uses. 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.
NNFFRRAARREEDD CCOONNVVEECCTTOONN BBRROOLL
Exactly the same as regular broiling
with the additional benefit of air
circulation by the motorized fan in
the rear of the oven. The cool air is
quickly replaced-improving the
already high performance of the
infrared broil burner.

11
SSuurrffaaccee CCooookkiinngg TTiippss
•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.
10
UUssiinngg YYoouurr RRaannggee
LLiigghhttiinngg tthhee BBuurrnneerrss
SSuurrffaaccee BBuurrnneerrss--AAuuttoommaattiicc RReeiiggnniittiioonn
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. f 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. f 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.
S
SMMMMEERR
HH
LOW
TTEEMMPPEERRAATTUURREE SSEETTTTNNGG GGUUDDEELLNNEESS**
HEAT SETT NG USE
Simmer Melting small quantities.
Steaming rice.
H -Simmer Simmering small quantities, sauces.
Low Melting large quantities
Low - Med Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.
Med Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.
Med-H High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities
H Boiling water quickly.
Deep-fat frying in large utensil
*NOTE: The above information is given as a g ide only. Yo may
need to vary the heat settings to s it yo r personal
req irements.
UUssiinngg tthhee TTrriivveett GGrraattee
((CCeenntteerr WWookk GGrraattee))
The trivet grate converts the large
burner grate to a grate suitable
for use with large stock pots. To
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.
Trivet grate
feet
Notches
WWookk OOppeerraattiioonn

13
GGrriillll OOppeerraattiioonn
•Turn on ventilator (separate product).
•Turn control knob to H .
•Preheat on H for 5 to 10 minutes.
•Place food on grill, cook as desired.
GGrriillll CCooookkiinngg TTiippss
•When grilling chicken, roasts, well done steaks or chops and thick
pieces of meat, sear on H . 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 90oso 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. t is normal to have some
flare-up during grilling. Use a long handled spatula to move food to
another area until the flames subside.
GGrriiddddllee CCooookkiinngg CChhaarrtt
FFooooddooFFooCC
Eggs 250-300 121-149
Bacon 325-300 163-177
Pancakes 375-400 191-177
French Toast 400 205
Fish Fillets 300 149
Hamburger 350 177
Steaks 350 177
12
GGrriiddddllee//SSiimmmmeerr PPllaattee,, BBaakkee BBuurrnneerr,, nnffrraarreedd BBuurrnneerr
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. t 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.
GGrriiddddllee//SSiimmmmeerr PPllaattee OOppeerraattiioonn
•Turn the griddle control knob to desired temperature setting.
•Always turn off when not in use, or lower the heat between cooking
loads.
CCooookkiinngg TTiippss
•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.

15
FFOOOODDWWEEGGHHTTFFLLAAMMEETTOOTTAALL SSUUGGGGEESSTTEEDD SSPPEECCAALL NNSSTTRRUUCCTTOONNSS
OORR SSZZEE CCOOOOKKNNGG TTMMEE AANNDD TTPPSS
TTHHCCKKNNEESSSS
MEATS
PPoorrkk
Chops 1/2”(1.3 cm) Med 20-40 minutes Remove excess fat from
1”(2.5cm) Med 35-60 minutes edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
RRiibbssMed 45-60 minutes Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Ham Steaks 1/2” High 12-15 minutes Remove excess fat from
(fully cooked) (1.3 cm) edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Hot Dogs Med 5-10 minutes Slit skin before cooking.
Grill, turning once.
PPOOUULLTTRRYY
CChhiicckkeenn
Broiler/Fryer 2-3 pounds Low or 1-1 1/2 hours Place skin side up. Grill,
Halves or (.9-1.4 kg) Med 40-60 minutes turn, and brush frequently
Quarters with melted butter,
margarine, oil, or marinade.
FFSSHH AANNDD
SSEEAAFFOOOODD
Steaks
Halibut 3/4”-1” Med 8-15 minutes Grill, turning once; brush
Salmon (1.9-2.5 cm) to High with melted butter,
Swordfish margarine, or oil to keep fish
moist.
Whole
Catfish 4-8 ounces Med 12-20 minutes (Same as for steaks)
Trout (113-227g) to High
GGrriillll CCooookkiinngg CChhaarrtt
14
GGrriillll CCooookkiinngg CChhaarrtt
FFOOOODDWWEEGGHHTTFFLLAAMMEETTOOTTAALL SSUUGGGGEESSTTEEDD SSPPEECCAALL NNSSTTRRUUCCTTOONNSS
OORR SSZZEE CCOOOOKKNNGG TTMMEE AANNDD TTPPSS
TTHHCCKKNNEESSSS
BBeeeeff
Hamburger 1/2-3/4” Med 8-15 minutes Grill, turning once when
(1.3-1.9cm) juices 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.
SStteeaakkss
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare 1”(2.5 cm) High 8-12 minutes Remove excess fat from
(140oF/60oC) 1 1/2” High 11-16 minutes edge. Slash remaining fat at
(3.8 cm) 2” (5.1 cm) intervals to keep
edges from curling. Grill,
Medium 1”(2.5 cm) Med 12-20 minutes turning once.
(160oF/71oC) 1 1/2” to High 16-25 minutes
(3.8 cm)
Well-done 1”(2.5 cm) Med 20-30 minutes
(170oF/77oC) 1 1/2” to High 25-35 minutes
(3.8 cm)
Tenderloin 5 pounds High 30-40 minutes Remove surface fat and
(2.3 kg) 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.

17
KKiittcchheenn EEqquuiivvaalleennttss aanndd MMeettrriiccss
Measure Equivalent Metric*
1 tablespoon 3 teaspoons 15 mL
2 tablespoons 1 ounce 30 mL
1 jigger 1 1/2 ounces 45 mL
1/4 cup 4 tablespoons 60 mL
1/3 cup 5 tbsp. plus 1 tsp. 80 mL
1/2 cup 8 tablespoons 125 mL
1 cup 16 tablespoons 250 mL
1 pint 2 cups 30 grams
1 pound 16 ounces 454 grams
2.21 pounds 35.3 ounces 1 kilogram
*Rounded for easier measuring
OOvveenn OOppeerraattiioonn
OOvveenn FFuunnccttiioonn SSeelleeccttoorr
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.
• nfrared 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. t provides more even heat distribution
throughout the oven cavity for all uses. Multiple rack use is possible for
the largest baking job.
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CCooookkiinngg SSuubbssttiittuuttee CChhaarrttss
n 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.
nnggrreeddiieenntt SSuubbssttiittuutteess
Recipe calls for: Use:
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
CCaannnneedd FFoooodd SSiizzeess
Sizes Contents Sizes Contents
8 oz 1 cup No. 303 2 cups
Picnic 1 3/4 cups No. 2 2 1/2 cups
No. 300 1 3/4 cups No. 3 4 cups
No. 1 tall 2 cups No. 10 12 cups

19
CCoonnvveeccttiioonn BBaakkiinngg
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.
RRaacckk PPoossiittiioonnss
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 at a time. t is
also recommended when using two racks, to bake with the racks on
position 5 and 3.
PPoossiittiioonn 66
PPoossiittiioonn 55
PPoossiittiioonn 44
PPoossiittiioonn 33
PPoossiittiioonn 22
PPoossiittiioonn 11
18
• nfrared Convection Broil: Exactly the same as regular broiling with the
additional benefit of air circulation by the motorized fan in the rear of
the oven. The cool air is quickly replaced-improving the already high
performance of the infrared broil burner.
•Self-Clean: (VGSC Models Only) 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. NNOOTTEE::
Ranges that have two ovens, only one oven can be self-cleaned at a
time.
TTeemmppeerraattuurree CCoonnttrroollss
Each oven has a temperature control dial.
The control can be used to set any
temperature from 1500F to 5500F, broil, or
self-clean. Always be sure the controls are in
the “Off” position when the oven is not in
use.
NNaattuurraall AAiirrffllooww BBaakkiinngg// CCoonnvveeccttiioonn BBaakkiinngg
PPrreehheeaattiinngg
Preheating the oven is not necessary when using temperatures below
2500F. 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
ndicator light goes out when the oven reaches that temperature.
Preheating normally takes no longer than 10-15 minutes.
NNaattuurraall AAiirrffllooww BBaakkiinngg
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.
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