Viking Professional Custom VDSC5304BSS User manual

OVENCLEAN OVEN CLEAN
Dual Fuel
Conv e c t i o n - S e l f Clea n
GRIDDLE
Broil elementBroil element
TruConvec™ element
(behind baffle)
TruConvec™ element
(behind baffle)
One TruGlide™ rackOne TruGlide™ rack
Two tilt-proof racksTwo tilt-proof racks
Concealed
bake element
Concealed
bake element
Oven lightsOven lights
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(15,000 BTU)
Left Front Burner
Control Knob
(15,000 BTU)
Left Oven
Function
Selector Knob
Left Oven
Temperature
Indicator Light
Self-Clean
Indicator
Light
Grill
Control
Knob
Left Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(15,000 BTU)
Griddle
Control
Knob
Griddle
Indicator Light
Right Oven
Function
Selector Knob
Right Oven
Temperature
Indicator Light
Self-Clean
Indicator
Light
Right Oven
Temperature
Control Knob
Range Controls
Sur ace Heat Settings*
VariSimmer™
Melting and simmering small quantities, steaming rice,
and sauces
HI
Boiling water quickly, deep- at rying in large utensil
MED HI
Maintaining ast boil on large quantities, high temperature
rying, and pan broiling
MED
Maintaining slow boil on large quantities, sauteing,
browning, braising and pan- rying
MED LOW
Simmering large quantities, low temperature rying (eggs,
etc.), heating milk, cream sauces, gravies, and pudding
LOW
Melting large quantities
*Note: The above information is given as a guide onl . You ma need to var the heat settings to suit our personal requirements.
BAKE (Two-
Element Bake)
Full power heat is
radiated rom the
bake element in the
bottom o the oven
cavity and
supplemental heat is
radiated rom the
broil element. This
conventional baking/roasting is particularly suitable or
dishes which require a high temperature. Many cookbooks
contain recipes to be cooked in the conventional manner.
Use this setting or baking, roasting, and casseroles. This
unction is recommended or single rack baking.
CONV BAKE
(Convection
Bake)
The bottom element
operates at ull
power, and the top
broil element
operates at
supplemental power.
The heated air is
circulated by the motorized an in the rear o the oven
providing a more even heat distribution. This even
circulation o air equalizes the temperature throughout the
oven cavity and eliminates the hot and cold spots ound in
conventional ovens. A major bene it o convection baking is
the ability to prepare ood in quantity using multiple
racks—a eature not possible in a standard oven.
When roasting using this setting, cool air is quickly
replaced, searing meats on the outside and retaining more
juices and natural lavor on the inside with less shrinkage.
With this heating method, oods can be baked and roasted
at the same time with minimal taste trans er, even when
di erent dishes are involved, such as cakes, ish or meat.
The hot air system is especially economical when thawing
rozen ood. Use this setting or baking and roasting.
TRU CONV
(TruConvec™)
The rear element only
operates at ull power.
There is no direct
heat rom the bottom
or top elements. The
motorized an in the
rear o the oven
circulates air in the
oven cavity or even heating. Use this setting or oods that
require gentle cooking such as pastries, sou les, yeast
breads, quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts.
No special bakeware is required. Use this unction or single
rack baking, multiple rack baking, roasting, and preparation
o complete meals. This setting is also recommended when
baking large quantities o baked goods at one time.
CONV ROAST
(Convection
Roast)
The convection
element runs in
conjunction with the
inner and outer broil
elements. The
reversible convection
an runs at a higher
speed in each direction. This trans er o heat (mainly rom
the convection element) seals moisture inside o large
roasts. A time savings is gained over existing, single an
convection roast modes. Use this setting or whole turkeys,
whole chickens, hams, etc.
CONV BROIL
(Convection
Broil)
The top element
operates at ull power.
This unction is exactly
the same as regular
broiling with the
additional bene it o
air circulation by the
motorized an in the rear o the oven. Smoke is reduced
since the air low also reduces peak temperatures on the
ood. Use this setting or broiling thick cuts o meats.
HI BROIL
Heat radiates rom
both broil elements,
located in the top o
the oven cavity, at ull
power. The distance
between the oods
and the broil
elements determines
broiling speed. For
ast broiling, ood may be as close as 2 inches (5 cm) to the
broil element or on the top rack. Fast broiling is best or
meats where rare to medium doneness is desired. Use this
setting or broiling small and average cuts o meat.
Oven Settings
two-element bake
convection bake
TruConvec
convection roast
convection broil
high broil
Note: 4-Burner/Griddle/Grill model shown
Preheat
For best results, it is extremely
important that you preheat
your oven to the desired
cooking temperature be ore placing
ood items in the oven to begin cooking.
In many cooking modes, partial power rom
the broiler is used to bring the oven to the preheat
temperature. There ore, placing ood items in the oven
during the preheat mode is not recommended. The
Viking Rapid Ready™ Preheat System is engineered so
that the oven is brought to the desired set temperature
in a manner which will provide the optimum cooking
environment based on the selected cooking mode in
the shortest possible time.
• BAKE (Two-Element Bake)
Use this setting or baking, roasting, and casseroles.
• CONV BAKE (Convection Bake)
Use this setting to bake and roast oods at the
same time with minimal taste trans er.
• TRU CONV (TruConvec™)
Use this bake setting or multi-rack baking or
breads, cakes, cookies (up to 6 racks o cookies
at once).
• CONV ROAST (Convection Roast)
Use this setting or roasting whole turkeys, whole
chickens, hams, etc.
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts o meat.
• HI BROIL
Use this setting or broiling dark meats at 1” thickness
or less where rare or medium doneness
is desired.
• MED BROIL
Use this setting or broiling white meats such as
chicken or meats greater than 1” thick that would be
over-browned in high broil.
• LOW BROIL
Use this setting or delicate broiling such as
meringue.
• SELF CLEAN
Use this unction to clean oven.
• Convection Dehydration (TRU CONV)
Use this unction to dehydrate ruits and vegetables.
• Convection De rost (TRU CONV)
Use this unction to de rost oods.
OVEN
FUNCTION
OVEN
TEMPERATURE
Oven Functions
plates which are designed to catch drippings and
circulate a smoke lavor back into the ood. Beneath the
lavor generator plates is a two piece drip pan which
catches any drippings that might pass beyond the lavor
generator plates. This unique grilling system is designed
to provide outdoor quality grilling indoors.
Lighting the Burners
All burners are ignited by electric
ignition. There are no open- lame,
“standing” pilots.
VariSimmer™
Simmering is a cooking technique in
which oods are cooked in hot liquids kept at or just
barely below the boiling point o water. Simmering
ensures gentler treatment than boiling to prevent ood
rom toughening and/or breaking up. The size o the
pan and the volume o ood can have a signi icant e ect
on how high or low a lame is needed or simmering.
For this reason, Viking range and rangetop burners are
engineered with a VariSimmer setting. The VariSimmer
setting is not just one simmer setting, but provides a
variable range o simmer settings. This variable range o
simmer settings allows you to adjust the lame height to
achieve the best simmer depending on the type and
quantity o ood being simmered. It is this ability that
makes the VariSimmer setting the most accurate and
trustworthy simmer on the market.
TruPowerPlus™Burner (where applicable)
Certain model ranges are equipped with a TruPowerPlus
18,500 BTU burner in the ront right burner position.
This burner is designed to provide extra high heat
output, especially when using large pans, and should be
used or boiling large quantities or i you need to bring
something to a boiled quickly. While the TruPowerPlus
burner has the extra power needed to bring large
quantities o liquid to a boil rapidly, it is also able to be
turned down low enough to provide a very low and
delicate simmer making this burner the most versatile
burner on the market.
Griddle/Simmer Plate (where applicable)
The optional 15,000 BTU griddle is constructed o
machined steel with a blanchard inish and is uniquely
designed to o er excellent cooking per ormance as well
as easy clean up. The griddle is equipped with an
electronic thermostat to maintain an even temperature
across the griddle once the desired temperature has
been set. The griddle has a power “ON” indicator light
which glows when the griddle thermostat has been
turned on. This will cycle on and o as needed to
indicate the thermostat is maintaining the selected
temperature. Be ore the griddle is used, it is important
to season the griddle. See instructions in the Use &
Care or steps on seasoning the griddle.
Char-Grill (where applicable)
The optional 18,000 BTU char-grill is equipped with a
single piece, heavy-duty porcelainized cast-iron grill
grate or easy movement o grilling items. Beneath the
grill grate are two slotted porcelainized lavor generator
Sur ace Operation
Griddle/Simmer Plate
Operation/Settings
• Turn the griddle control knob to desired
temperature setting.
•ALWAYS turn o when not in use, or lower
the heat between cooking loads.
Grill Operation/Settings
• Turn on ventilator (separate product).
• Turn control knob to HI.
• Preheat on HI or 5 to 10 minutes.
• Place ood on grill, cook as desired.
MED BROIL
Inner and outer broil
elements pulse on
and o to produce
less heat or slow
broiling. Allow about
4 inches (10 cm)
between the top
sur ace o the ood
and the broil element.
Slow broiling is best or chicken and ham in order to broil
ood without over-browning it. Use this setting or broiling
small and average cuts o meat.
LOW BROIL
This mode uses only
a raction o the
available power to
the inner broil
element or delicate
top-browning. The
inner broil element is
on or only part o
the time. Use this
setting to gently brown meringue on racks 3 or 4 in 3-4
minutes.
Convection Dehydration
This oven is designed not only to cook, but also to
dehydrate ruits and vegetables.
1. Prepare the ood as recommended.
2. Arrange the ood on drying racks (not included with the
oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate low temperature and turn the
selector to “TRU CONV”.
Convection De rost
1. Place the rozen ood on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
Sel -Clean Cycle
This range eatures a sel -cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn o
soil and deposits. A powder ash residue is le t in the
bottom o the oven a ter completion o the sel -clean cycle.
See Use and Care Manual or sel -clean cycle instructions.
medium broil
low broil

F20534B EN (081009J)
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi
38930 USA • [phone]
Warnings (cont.)Warnings (cont.)
Warnings
Warning and Important Sa ety Instructions appearing
in this manual are not meant to cover all possible
conditions and situations that may occur. Common
sense, caution, and care must be exercised when
installing, maintaining, or operating the appliance.
ALWAYS contact the manu acturer about problems or
conditions you do not understand.
R cogniz Saf ty Symbols, Words, Lab ls
Read and ollow all instructions be ore using this
appliance to prevent the potential risk o ire, electric
shock, personal injury or damage to the appliance as a
result o improper usage o the appliance. Use
appliance only or its intended purpose as described in
this manual.
To ensure proper and sa e operation: Appliance must
be properly installed and grounded by a quali ied
technician. DO NOT attempt to adjust, repair, service,
or replace any part o your appliance unless it is
speci ically recommended in this manual. All other
servicing should be re erred to a quali ied servicer. Have
the installer show you the location o the gas shuto
valve and how to shut it o in an emergency.
WARNING
If th information in this manual is not
follow d xactly, a fir or xplosion may
r sult causing prop rty damag , p rsonal
injury or d ath.
WHAT TO DO IF YO 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
TIPPING HAZARD
To reduce the risk of the
appliance tipping, it must be
secured by a properly installed
anti-tip bracket(s). To make sure the bracket has
been installed properly, look behind the range with
a flashlight to verify proper installation engaged in
the rear top left corner of the range.
• THIS RANGE CAN TIP
• INJ RIES TO PERSONS CAN RES LT
• INSTALL ANTI-TIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTR CTIONS
WARNING
DO NOT use commercial oven cleaners inside the
oven. se of these cleaners can produce hazardous
fumes or can damage the porcelain finishes.
WARNING
To avoid risk of property damage,
personal injury or death; follow
information in this manual exactly to
prevent a fire or explosion. DO NOT
store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any appliance.
WARNING
NEVER use appliance as a space heater to heat or
warm a room to prevent potential hazard to the user
and damage to the appliance. Also, DO NOT use the
rangetop or oven as a storage area for food or
cooking utensils.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT touch a hot oven light bulb with
a damp cloth as the bulb could break.
Should the bulb break, disconnect power
to the appliance before removing bulb to avoid
electrical shock.
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the
main fuse or circuit breaker before
replacing bulb.
WARNING
BURN OR ELECTRICAL
SHOCK HAZARD
Make sure all controls are OFF and oven
is COOL before cleaning. Failure to do
so can result in burns or electrical shock.
CAUTION
To avoid sickness and food waste, DO NOT allow
defrosted food to remain in the oven for more than
two hours.
NOTICE
DO NOT turn the Temperature Control on during
defrosting. Turning the convection fan on will
accelerate the natural defrosting of the food
without the heat.
WARNING
BURN HAZARD
The oven door, especially the glass, can
get hot. Dang r of burning: DO NOT
touch th glass!
WARNING
This range features a self-cleaning cycle. During
this cycle, the oven reaches elevated temperatures
in order to burn off soil and deposits. A powder ash
residue is left in the bottom of the oven after
completion of the self-clean cycle.
Note: DO NOT use commercial 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 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
thoroughly 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.
CAUTION
You must carefully check the food during the
dehydration process to ensure that it does not
catch fire.
CAUTION
BURN HAZARD
When self-cleaning, surfaces may get
hotter than usual. Therefore, children
should be kept away.
CAUTION
DO NOT store items of interest to children over
the unit. Children climbing to reach items could
be seriously injured.
Viking Quick Re erence Guide
Pro essional Freestanding
Dual Fuel Ranges
DANGER
Hazards or unsa e practices which WILL result in
severe personal injury or death
WARNING
Hazards or unsa e practices which COULD result
in death severe personal injury or death
CAUTION
Hazards or unsaf practic s which COULD
r sult in minor p rsonal injury.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what
can happen if the instructions are not followed.
Important Sa ety Notice and Warning
The Cali ornia Sa e Drinking Water and Toxic
En orcement Act o 1986 (Proposition 65) requires the
Governor o Cali ornia to publish a list o substances
known to the State o Cali ornia to cause cancer or
reproductive harm, and requires businesses to warn
customers o potential exposures to such substances.
Users o this appliance are hereby warned that when
the oven is engaged in the sel -clean cycle, there may
be some low-level exposure to some o the listed
substances, including carbon monoxide. Exposure to
these substances can be minimized by properly
venting the oven to the outdoors by opening the
windows and/or door in the room where the appliance
is located during the sel -clean cycle.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms
where the umes rom the kitchen could reach. Birds
have a very sensitive respiratory system. Fumes
released during an oven sel -cleaning cycle may be
harm ul or atal to birds. Fumes released due to
overheated cooking oil, at, margarine and overheated
non-stick cookware may be equally harm ul.
About Your Appliance
• For proper oven per ormance and operation,
DO NOT block or obstruct the oven vent duct
located on the right side o the air grille.
• Avoid touching oven vent area while oven is on and
or several minutes a ter oven is turned o . When
the oven is in use, the vent and surrounding area
become hot enough to cause burns. A ter oven is
turned o , DO NOT touch the oven vent or
surrounding areas until they have had su icient time
to cool.
• Other potentially hot sur aces include rangetop,
areas acing the rangetop, oven vent, sur aces near
the vent opening, oven door, areas around the oven
door and oven window.
• The misuse o oven doors (e.g. stepping,
sitting, or leaning on them) can result in
potential hazards and/or injuries.
NOTICE
Avoid any damage to oven vents. The vents need
to be unobstructed and open to provide proper
airflow for optimal oven performance.
NOTICE
The Cooling Fan should be operating when the
unit is in operation. If you notice the cooling fan is
not operating or you observe unusual or excessive
noise coming from the cooling fan, contact a Viking
Authorized Service Center before continuing
operation. Failure to do so can result in damage to
the oven or surrounding cabinets.
CAUTION
To prevent possible damage to cabinets and
cabinet finishes, use only materials and finishes
that will not discolor or delaminate and will
withstand temperatures up to 194° F (90° C). Heat
and moisture resistant adhesive must be used if the
product is to be installed in laminated cabinetry.
Check with your builder or cabinet supplier to make
sure that the materials meet these requirements.