Viking Professional Custom VDSC5364GSS User manual

Viking Use & Care Manual
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Professional Freestanding
Dual Fuel Ranges

Congratulations Table of Contents
Congratulations and welcome to the elite world of Viking ownership.
We hope you will enjoy and appreciate the care and attention we have
put into every detail of your new, state-of-the-art self-cleaning range.
Your Viking range is designed to offer years of reliable service. This
Use and Care Manual wil provide you with the information you neecl
to become familiar with your range's care and operation.
Your complete satisfaction is our ultimate goal. If you have any
questions or comments about this product, please contact the dealer
from whom you purchased it, or contact our Consumer Support Center
at 1-888-VIKING1 (845-4641).
We appreciate your choice of aViking range and hope that you will
again select our products for your other major range needs.
For more information about the complete and growing selection
of Viking products, contact your dealer or visit us online at
vikingrange.com.
Getting Started
Warnings 4
Before Using Range ........... 13
Product Controls
Range Features 14
Oven Functions and Settings __ 16
Operation
Surface Operation 17
Lighting Burners 17
Surface Burners-Automatic Reignition 17
Vari-Simmer T_ 17
Power Plus TM Burner (where applicable) 17
Surface Cooking Tios ___ 18
Griddle/Simmer Plate Operation 19
Griddle!Simmer Plate Clean Up & Care 20
G-ill OPeration ..... 21
Grill Clean Up & Care 23
Cooking Vessels .... 26
Oven Features 26
Rack Positions 27
Using the Oven 27
Preheat 27
Conventional and Convection Cooking ......... 28
Baking 30
BA KE_TwoL--E/e_nt-B_-ge )- .......... __---__---_30
CONV BAKE (Convection Bake) ......... 30
TRU CONV (TruConvec TM) ........... 31
Proofing ............... 31
Roasting .............. 35
CONV ROAST ',Convection Roast) ........ 35
Broiling ................. 39
CONV BROIL [Convection Broi ', 39
HI BROIL ................. 39
MED BROIL .............. 39
LOW BROIL ............... 40
Convection Dehydrate/Defrost ........ 43
Cooking Substitutes ChaRs ............. 44
Product Care
Cleaning and Maintenance .............. 45
Self-Clean Cycle ................... 49
Replacing Oven Lights ................. 51
Door Removal 52
Door Replacement and Adjustment ............... 53
Troubleshooting ............ 54
Service Information ............... 55
Warranty- 56
2 3

Warnings Warnings
Warning and Important Safety 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 appJiance.
ALWAYS contact the manufacturer abou_ problems or conditions you do
no_ understand
Recognize Safety Symbols, Words, Labels
Hazards or unsafe practices which WILL result in
severe personal injury or death
Hazards or unsafe practices which COULD result in
death or severe personal injury
Hazards or unsafe practices which COULD result in
minor personal injury.
All safety messages will identify the hazard, tel you how
to reduce the chance of injury, and tell you what car happer if
the instructions are not followed.
Read and follow all instructions before using this appliance _o preven_
the potential risk of fire, electric shock, personal injury or damage to the
appliance as a result of improper usage of the appliance. Use appliance
only for its intended purpose as described in this manua.
To ensure proper and safe operation: Appliance must be propeny
installed and grounded by a qualified technician. DO NOT attemp_ :o
adjust, repair, service, or replace any par_ of your appliance unless it s
specifically recommended in this manual. All other servicing should be
referred _o a qualified servicer. Have the installer show you the ocation of
the gas shutoff valve and how to shut it off in an emergency.
If the information in this manual is not followed exactly,
a fire or explosion may result causing property damage,
personal injury or death.
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.
(_ 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
NJURIES TO PERSONS CAN RESULT
.INSTALL ANTI-TIP DEVICE PACKED WITH RANGE
.SEE INSTALLATION INSTRUCTIONS
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
,_ 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.
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4 S

Warnings Warnings
To Prevent Fire or Smoke Damage
Be sure all packing materials are removed from the appliance before
operating t.
• Keep area around app lance clear and free from combustible materials,
gasoline, and other flammable vapors and materials.
o If appliance is installed near a window, proper precautions should be taken
to prevent curtains from blowing over burners.
• NEVER leave any items on the rangetop. The hot air from the vent may ignite
flaremane items and may increase oressure m closed containers which may
cause them to burst.
o Many aerosol-type spray cans are EXPLOSIVE when exposed to heat anc
may be highly flammable. Avoid their use or storage near an appliance.
Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on
the rangetop as they may melt or soften if left too close to the vent or a
ighted surface burner.
® Combustible terns (paper, plastic, etc.) may ignite and meta ic items
may become hot and cause burns. DO NOT pour spirits over hot foods.
DO NOT leave oven unsu_)ervised when drying herbs, breads,
mushrooms, e_c; fire hazard.
In Case of Fire
Turn off app lance and ventilating nood to avoid spreading the flame.
Extinguish flame, then turn on hood to remove smoke and odor.
Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
•NEVER p ck up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven door.
DO NOT use water on grease fires. Use baking soaa, a ary chemical or
foam-type extinguisher to smother fire or flame.
Child Safety
NEVER leave children aJone or unsupervised near the appliance when it is in
use or is still hot
NEVER allow children to sit or stand on any part of the appliance as they
could be injured or burnea.
- DO NOT store items of interest to children over the unit. Children climbin 9
to reach items could be serious y injurea.
•Children must be taught that the appliance and utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of sma children
Cooking Safety
o To eliminate the hazard of reaching over hot surface burners, cabinet
storage should not be provided directly above a unit. If storage is provided,
it should be limited to items which are used infreauently and which are
safe /stored in an area sub ected to heat from an appliance. Temperatures
may be unsafe for some items, such as volatile iquids, cleaners or
aerosol sprays.
• ALWAYS place a pan on a surface burner before turning it on. Be sure you
know which knob controls which surface burner. Make sure the correct
burner is turned on and that the burner has ignited. When cooking is
completed, turn burner off before removing pan to prevent exposure to
burner flame.
ALWAYS adjust surface burner flame so that it does not extend beyond the
bottom edge of the pan. An excessive flame is hazardous, wastes energy
and may damage the appliance, pan or cabinets above the appliance. Th s is
based on safety considerations.
NEVER leave a surface cooking operation unattended especially
when using a high heat setting or when deep fat frying. Boilovers cause
smoking and greasy spillovers may ignite. Clean up greasy spills as soon as
possible. DO NOT use high heat for extended cooking operations.
- NEVER heat an unopened container on the surface burner oJ in the oven.
Pressure build-up may cause container to burst resulting in senous persona
njury or aamage to the appliance.
Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders
because they can trail across hot surface burners and ignite or get caught on
appliance Darts.
• ALWAYS let ouantities of hot fat used for deep fat frying cool before
aEempting to move or handle.
DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hood or vent fan. Clean hood freuuently to prevent
grease from accumulating on hood or filter. When flaming foods under the
hood, turn the fan off
NEVER wear garments made of flammable material or oose fitting or long-
sleeved apparel while cooking. Clothing may ignite or catch utensil handles.
ALWAYS pJace oven racks in the desired positions wh e oven is coo. Slide
oven rack out to ado or remove food, using dry, sturdy ootholders. ALWAYS
avoid reaching into the oven to add or remove food. If a rack must be
moved while hot, use a dry potholder.
Chi dren should be taught that an appliance is not a toy. Children sho,JId not • ALWAYS turn the oven off at the end of cooking.
be allowed to play with controls or other parts of the appliance. • Use care wnen open ng the oven door. Let hot air or steam escape before
movin 9 or rep acing food.
6 7

Warnings Warnings
Cooking Safety (cont.)
• NEVER use aluminum foil to cover oven racks or oven bottom. This coulo
result in risk of electric shock, fire, or damage to the appliance. Use foil on y
as directed in this guide.
PREPARED FOOD WARNING: Follow food manufacturer's qstructions. If a
olastic frozen food container and/or its cover distorts, waros, or is otherwise
damaged during cooking, immediately discard the food and its container. The
food could pe contaminatec
- If you are "flaming" liquor or other spirits under an exhaust, TURN THE
FAN ore The draft could cause the flames to spread out of control.
Once the unit has been installed as outlined in the nstallation
Instructions, it is important that the fresh air supply is not obstructed
The use of a gas cooking appliance results in the production of heat and
moisture in the room in which it is insta ed. Ensure _hat the kitchen is
well-ventilated. Keep natural venting holes open or install a mechanica
ventilation device. Prolonged or intens ve use of the appliance may ca
for additional (such as opening a window', or more effective ventilation
(such as increasing zhe leve of a mechanical ventilation :_present).
Utensil Safety
• Use pans with flat bottoms and hanales that are easily graspea ana stay
coo,. Avoid using unstable, warpea, easily tipped or loose-handled pans.
Also avoid using pans, especially small pans, with heavy handles as they
coulo be unstable and easily t p. Pans that are heavy to move when filleo
with food may also be hazaroous.
Be sure utensil is large enough to properly contain fooG anG avoid boilovers
Pan size is particularly important in deep fat frying. Be sure pan wl
accommooate the volume of food that is to be aoGed as we as the bubble
action of fat
, To minimize burns, ignition of flammable materials and spi age due to
unintentiona contact with the utensil, DO NOT extend handles over
adjacent surface burners. ALWAYS turn pan handles toward the side or back
of the appliance, not out into the room where they are easily hit or reached
by small children
• NEVER let a pan boil dry as this COU,Gaamage the utensil and tne
appliance.
Folio v the manufacturer's directions when using oven cooking bags.
•On ycer[a n types of glass, g ass/ceramic, ceramic or glazed utensils are
suitable for rangetop surface or oven usage without breaking due to the
sudden ch_ nge in temperature. Follow manufacturer's instructions whet
using g ass
Utensil Safety (cont.)
This apJoliance has been tested for safe performance using conventiona
cookware. DO NOT use any devices or accessories that are not specifically
recommended in this guide. DO NOT use eyelid covers for the surface units,
stovetop grills, or aGG-On oven convection systems. The use of devices or
accessories that are not expressly recommended in this manual can create
serious safety hazards, result in performance problems, and reGuce the ire
of the components of the appliance.
The flame of the burner should be adjusted to just cover the bottom of
the pan or pot. Excessive burner setting may cause scorching of
adjacen_ coun_er-_op surfaces, as wel as the outside of the utensil. This
is based on safe_y considera:ions.
Heating Elements
, NEVER touch oven heating elements areas near elements, or interior
surfaces of oven.
Heatin 9 elements may be hot even though they are clark in color. Areas near
eements and interior surfaces of an oven may become hot enouch to cause
burns,
•During and after use, DO NOT touch or let clothing or other flammable
materials contact heating elements, areas near elements, or interior surfaces
of oven until they have had sufficient time to cool.
Cleaning Safety
• Turn off a controls and wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the burner grates or surrounc ng areas unti
they nave had sufficient t me to cool.
® Clean appliance with caution. Use care to avoid steam burns if a wet sponge
or cloth is used to wipe spills on a hot surface. Some cleaners can proGuce
noxious fumes f applied to a hot surface.
Self-Clean Oven
• Clean only parts listed in this guide. DO NOT clean door gasket. The dool
gasket is essential for a good seal. Care should be taken not to rub, damage,
or move the gasket. DO NOT use oven cleaners of any kind in or around any
Dart of the self-clean oven.
Before self-cleaning the oven, remove broiler aan, oven racks and otner
utensils and wide UP excessive spillovers to prevent excessive smoke,
fl_ re-ups or flaming.
• This range features a coo ng fan which operates automatically during
clean cycle. If the fan does not turn on, cancel the clean operation anc
contact an authorized servicer.
It is normal for the rangetop cookinc surface of the range to become hot
during a self-clean cycle. Therefore, touching the rangetop cooking surface
during a clean cycle should be avoided.
8 9

Warnings Warnings
Important Safety Notice and Warning
The California Safe Drinking Water and Toxic Enforcement Act of 1986
(Proposition &5) requires the Governor of California tO publish a list of
substances known to the State of California _o cause cancer or
reproductive harm, and requires businesses _o warn customers of potentia
exposures to such substances. Users of this appliance are hereby warned
that when the oven s engaged in the self-clean cycle, there may Be some
ow-leve exposure _o some of the isted substances, including carbon
monoxide. Exposure _o these substances can Be minimized by properly
venting the oven _o the outdoors By opening the windows and/or door in
the room where the appliance is located during the self-clean cycle
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms where the fumes from the
kitchen could reach. Birds have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be harmful or fata _o
birds. Fumes released due to overheated cooking oil, fat, margarine and
overheated non-stick cookware may be ea ually harmful.
About Your Appliance
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.
e For prope _oven performance and operation, DO NOT bock or obstruct the
oven vent duct located on the right side of the air 9ri e.
Avoid touchinc oven vent area while oven s on and for several minutes after
oven is turned off. When the oven is in use. the vent and surrounding area
become hot enough to cause burns. After oven is turned off, DO NO'[ touch
the oven vent or surrounding areas until they have had sufficient time to
COOl.
Other potentially hot surfaces include tangelo P, areas facing the rangeto p,
oven veto surfaces near the vent opening, oven door, areas around the
oven door anc oven window.
The misuse of over doors (e.g. steppin 9, sitting, or leanin 9 on them) can
result in potential hazards and/or injuries
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.
'_¢ ELECTRICAL SHOCK HAZARD
Disconnect the electnc power at the main fuse or circuit
breaker before replacing bulb.
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so car result in burns or electrical
shock.
To avoid sickness and food waste. DO NOT allow defrosted food to
remain n the oven for more than two hours.
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on wi accelerate the natural defrosting of the food
without the heat.
10 11

Warnings
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.
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 Lemperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE
SELF-CLEAN CYCLE.
Before Using Range
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off and
odors on first use of the appliance--this is normal.
Oven
important! Before first use, wipe interior with soapy water and dry
thorougMy. Then set the oven seJector to bake, the thermostat to
450°1:, and operate for an hour.
All models include:
o A broad range of baking and oroiling modes--upto eight cooking
modes in all--to make even your most challenging baking projects
a success.
• Exclusive VSH TM Pro Sealed Burner System (Vari-Simmer TM to
High)--combination of patented burner and top design provide
cleanability plus superior performance at simmer and high
•Exclusive one-piece tooled and porcelainized cooking surface
contains spills for easy cleaning.
,, Split baking and broiling elements--which reduces preheating time
and provides greater control and more even heating.
,, A reversing convection fan which is two times largerthan most on
the market--this allows you to cook foods more thoroughly and
evenly--even when baking large quantities.
• I
Four convection modes offering greater air circu ation to shorten
cooking times and cook foods more evenly.
•Three broiling modes including a new low-broil mode for delicate
broiling and t0p-browning.
® A profiled, concealed bake element for easier cleaning.
• This appliance is certified by Star-K to meet strict regulations in
conjunction with specific instructions found on www.star-k.org
12 13

Light Switch COsor01K;U_ selFeUtno_riKnobcTenmtPr:[_(tUor_ Indlc_=_jor_,_0ELight ...... !nliigah?r inT_in_aPera_iLg_t ClOSn0r01
i!i ii _
Rear Burner Self-Clean Left Oven Grill Griddle
Control Knob indicator Temperature Control Control
(15,000 BTU) Light Indicator Light Knob Knob
Right Oven Right Oven Right Rear Burner
Function Temperature Control Knob
Selector Knob Control Knob 115 000 BTU)
i_ "_
Denotes models
which have a
Power Plus TM
18,500 BTU Burner
30" Four-Burner 36" Six-Burner 36" Four-Burner/Griddle
36" Four-Burner/Grill 48" Eight Burner
L48" Six-Burner/Griddle
48" Six-Burner/Grill 48" Four-Burner/Grill/Griddle 48" Four-Burner/Griddle
48" Four-Burner/Grill/Griddle model shown
1. Four 15,000 BTU sealed burners with porcelain/
Cas_ iron caps and automatic ignition/Re-ignition
2 Island trim
3 Grill (Optional)
4 Griddle (Optional)
S. Identification plate
6. Three standard heavy-duty tilt-proof racks/
Six _ackpositions
7 Broiler pan-located inside oven
1HHHHHHHHHHH
48" Four-Burner/Grill 60" Six-Burner/Griddle 60" Six-Burner/Grill/Griddle
60" Six-Burner/Grill 60" Six-Burner/Wok/Cooker
14 15

Oven Functions and Settings Surface Operation
BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
Use this settinc to bake and roast foods at the same time with minimal
_aste transfer.
TRU CONV (TruConvec TM)
Use this bake setting for multi-rack oaking for breads, cakes, cookies
(up to 5 racks of cookies at once).
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil)
Usethis setting to broil thick cuts of meat.
Lighting Burners
All burners are ignited by electric ignition. There
are no open-flame, "standing" pilots.
Surface Burners-Automatic Reignition
To light the surface burners, push and turn the
appropriate control knob counter clockwise to any
position. This control is both a gas valve and an electric switch. Burners
will ignite at any "ON" position with the automatic re-ignition system. If
the flame goes out for any reason, the burners will automatically reignite
if the gas is still flowing. When gas is permitted to flow to the burners,
the electric igniters start sparking On all surface igniters you should hear
a "clicking" sound, if you do not, turn off the control and check that the
unit is plugged in and that the fuse or circuit breaker is not blown or
tripped.
Within a few moments, enough gas will have traveled to the burner to
Hi BROIL ight. When the burner lights, turn the burner control to any position to
Use this setting for broiling dark meats at 1" thickness or less where adjust the flame size. Setting the proper flame height for the desired
rare or medium doneness is desired, cooking process and selecting the correct cooking vessel will result in
superior cooking performance, while also saving time and energy.
MED BROIL
Use this setting for 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 for delicate broiling such as meringue.
SELF CLEAN
Use this function to clean oven.
Convection Dehydration (TRU CONV)
Use this function to clehyd _ate fruits and vegetables.
Convection Defrost (TRU CONV)
Use this function to defrost foods.
Proof (Left oven on 48"W. models)
Use this setting to allow yeast dough to rise
Note: For more information on oven functions see "Operation"
section.
Vari-Simmer TM
Simmering is a cooking technique in which foods are cooked in hot
iquids kept at or just barely below the boiling point of water. Simmering
ensures gem er treatment than boiling to prevent food from toughening
and/or breaking up. The size of the pan and the volume of food can have
a significant effect on how high or low a flame is needed for simmering
For this reason, Viking range and rangetop burners are engineered with a
Vari-Simmer setting. The Vari-Simmer se_ing is not just one simmer
setting, but provides a variable range of simmer settings. This variable
-ange of simmer settings allows you to adjust the flame height to achieve
the best simmer depending on the type and quantity of food being
simmered. It is this ability that makes the Vari-Simmer setting the most
accurate and trustworthy simmer on the market.
Power Plus TM Burner (where applicable)
Certain model ranges are equipped with a Power Plus 18,500 BTU ourner
in the front right burner position. This burner is designed to provide extra
high heat output, especially when using large pans, and should be used
for boiling large quantities or if you need to bring something to a boild
quickly. While Power Plus burner has the extra power needed to bring
arge quantities of 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
16 17

Surface Operation Surface Operation
Surface Cooking Tips
• Jse low or medium flame heiqhts when cookina in vessels that a-e
poor conductors of heat, such_as glass, ceramic] and cast-iron.
Reduce the flame height until it covers approximately 1/3 of the
cooking vessel diameter. This will ensure more even heating within
the cooking vessel and reduce the likelihood of burning or scorching
the food
o Reduce the flame if it is extending beyond the bottom of the
cooking vessel. A flame that extends along the sides of the vessel is
potentially dangerous, heats the utensil handle and kitchen instead
of the food. and wastes energy.
• Reduce the flame height to the minimum level necessary to perform
the desired cooking process. Remember that food cooksjust as
quick y at a gentle boil as it does at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture,
and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 5"
(15 cm). Use of pots or pans as small as 4" (10 cm) is possible but
not recommended
Surface Heat Settings*
Simmer Melting small quantities
Steaming rice
Simmering sauces
Med Low Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating mill<, cream sauces, gravies,
and puddings
Med High High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Griddle/Simmer Plate (on applicable models)
The optional 15,000 BTU griddle is constructed of machined steel with a
blanchard finish and is uniquely designed to offer excellent cooking
performance as well as easy clean up. The griddle is equipped with an
electronic thermostat to maintain an even temperatu re across the
griddle once the desired temperature has been set. The griddle has a
power "ON" indicator light which glows when the g riddle thermostat
has been turned on. This will cycle on and off as needed to indicate the
thermostat is maintaining the selected temperature. Before the griddle is
used it is important to season the griddle. This seasoning process will
change the appearance of the griddle plate. However, it will also prevent
food from sticking and protect the surface from moisture.
Seasoning the Griddle Before the First Use
• Scrub the griddl e plate with a mixture of one euar[ warm water and
1/4 cup white vinegar, using a blue Scotch-Brite TM pad. Dry thoroughly.
o Wash g 4ddle with warm, soapy water. Rinse off and dry thoroughly.
• Season gnddle by thinly coating the surface with approximately 1/2
to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a
paper towel or clean cloth. _et oil sit on griddle for approximately 1
hour and then wipe with a clean cloth or paper towel to absorb any
residual oil. The griddle is now ready to be used.
Griddle/Simmer Plate Operation
- Turn the griddle control knob counterc ockwise to the desired
temperature setting. The power "ON" indicator light wi I glow
indicating the griddle thermostat is on.
o The double griddle has two thermostat control knobs which
control separate ourners located beneath the griddle,
® When the griddle has reached the _ _ ....
desired temperature, the power Griddle Assembly
"ON" indicator liqht will turn off
indicating the gricldle is preheated
to the selected temperature.
Use liquid cooking oil or butter for
eggs, pancakes, French toast, fish
and sandwiches to rarevent sticking.
- Routinely scrape loose food
particles with a metal spatula during
*Note: The above information is given as a guide only, You may need
to vary the heat settings to suit your personal reciulrements. cooking _o make the cleanup easier and to avoid the particles mixing with the food,
- Toturn the griddle off, turn the thermostat knob clockwise to the
""OFF" position,
- ALWAYS turn to the"OFF" position when not in use and lower the
heat between cooking odds,
18 19

Surface Operation Surface Operation
Griddle/Simmer Plate CJean Up & Care
It is not necessary to wash the griddle after every use. When light
cooking is performec and AFTER the griddle has cooled, simply
wipe clown the surface with a clean cloth or paper towel. The oils in
the foocl which cooked on the gqddle surface will naturally season
the griddle providing a "natural" non-stick surface.
• After heavy cooking is completed and the griddle is still warm
enough to create steam, pour a small amount of club soda at room
temperature directly on the griddle. Using a metal spatula, pull oils
ant food particles toward the trough in front. Wipe entire surface
with a paper towel. Follow with the seasoning process of applying oil.
Keeping the griddle well seasoned will prevent the griddle from
developing surface rust. If the griddle is not used for a oeriocl of
time, it must be re-seasoned. The griddle must be re-seasoned each
time afte- it is washed.
Non-stick cooking spray _snot recommended as it contains a high
water content that has a tendency to burn quickly.
o Corn oi is not recommended as it has a high sugar leve. It will
ca _amelize and burn on the surface making it very difficult to remove.
After using the griddle, always remove the grease trough located in
the front. Simply pull the trough towards you and lift out. Be sure to
allow all surfaces to cool before removing the grease trough. The
_rough or tray trap needs to be cleaned after each use. A fire hazard
may occur if grease is accumulated in the trough.
• Note - it is normal for the criddle to darken over time. This is the sign
of a well seasoned griddle.
o Important: Never flood a hot griddle with cold water. This thermal
shock promotes griddle warping and can cause the griddle to crack if
continued over a oeriod of time.
• For heavy cluty cleaning, Viking offers a Griddle Cleaning Kit (model
#GCK). This fast and effective commercial grade cleaning system will
clean your griddle in a matter of minutes. To order, con_ac_ your local
Viking dealer or order on the Viking website at vikingrange.com.
Griddle Cooking Chart
Bacon
French Toast
Hamburger
300-325
4OO
350
149-163
205
177
Char-GriJl (on applicable models)
The optional 18,000 BTU char-grill is equipped with a single piece,
heavy-duty porcelainized cast-iron grill grate for easy movement of
grilling items. Beneath the grill grate is a slotted porcelain'zed flavor
generator plate which is designed to catch drippings and circulate a
smoke flavor back into the food. Beneath the flavor generator plate is
a _wo piece drip pan which catches any drippings that might pass
beyond the flavor generator plate. This unique grilling system is
designed to provide outdoor quality grilling indoors.
Char-Grill Operation
o Turn the ove-head ventilation on prior _o _urning the grill on.
Turn the grill knob counterclockwise to HI
Always preheat the g rill for 5-10 minutes before placing food on the
grill gra_e.
® Place food items on the grill, cook as desired.
To turn the grill off, turn the grill knob clockwise to the OFF position.
Char-Grill Cooking Tips
• When grilling chicken, roasts, Nell-done steaks or chops and thick
pieces of meat, sear on HI. Then, reduce the heat setting [o prevent
excessive flare-uo. This will a low the food to cook through without
burning the outside.
• After steaks, chops, or hamburgers have been allowed to sear for
approximately one minute, you may slide a spatula under the mea_
and turn it approximately 90 degrees so that a waffle paEem will be
seared onto the food.
• Use a metal spatula instead of tongs or a fork to turn the meat. A
spatula will no_ puncture the meat allowing juices to escape.
o Turn the meat over only once. Juices a-e lost when steaks, chops or
hamburgers are turned several times. The best time _o turn the mea_
is after the juices have begun to bubble to the surface.
To test for doneness, make a small slash in the center of the mea_,
not the edge. This will prevent loss of juices
Occasionally there may be flare-ups or flames above the gri clue to
drops of fat falling on the flavor generator plates. It is normal to have
some flare-up during grilling. Use a long handled spatula to move
food _o another area until the flames subside.
o For ease of cleaning, leave the char-grill on for 10 minutes when
finished grilling. This will help make cleanup easier once the char-grill
has cooled down.
,steaks 3so , 177 ,
20 21

Surface Operation Surface Operation
Char-Grill Assembly
Follow these steps to disassemble the char-grill for cleanina._ Make sure
the char-grill is completely cool before a_temoting to disassemble for
cleaning.
Remove the char-grill grate.
o Remove the flavor generator plate.
- Remove the drip pan. Note that the drip pan is a two piece drip pan.
• Located beneath the burner is the drio tray. Under normal grilling
circumstances, very little if any grease will accumulate in the clrip tray.
if any grease has accumulated in the drip tray, simply wipe down with
a damp cloth or paper towel.
Char-Grill Clean Up & Care
Char-grill g _ates:
o May be cleaned immediately after cooking is complete and
before turning off the flame. Before cleaning the grill turn the
fame down to a lower setting such as Med or Low. Use a soft
bristle brush to scrub the grill grate. Dip the brush frequently
into a bowl of water. Steam is created as the water contacts
the hot grate. The steam assists the cleaning orocess by
softening the food particles.
o For a thorough cleaning of the grill grate, use grill cleaner
according to manufacturer's directions and then soak ] 5-20
minutes in a hot water and mild detergent solution. After
soaking, scrub with a blue Scotch-Brite TM pad Do not use a
steel wool pad or abrasive cleaner, for risk of damaging the
porcelain finish. Dry thoroughly.
Flavor generator plates, drip pan and drip tray:
o Scrape off all burned on debris The flavor-generator plates,
drip pan and drip tray are dishwasher safe. If you choose to
not wash these components in the dishwasher then simply
soak for 1S-20 minutes in a hot water and mild detergem
solution. After soaking, scrub with a blue Scotch-Brite TM pad
22 23

Surface Operation
Food
Grill Cooking Chart
Weight or
thickness
Suggested
cooking
time (rain)
Rib, Club, %rterhouse T-Bone. Sirloin
Rare
(140°F/60°C)
Medium
(160°F/71 °C)
Well-clone
(170°F/77°C)
1" (2.5 crr
1-112" (3.8cm/
1" (2.5 crr
1-1/2" (3.8cm/
1" (2.5 crr
1-1/2"/3.8 cm/
8-- _2
12 -20
16-25
20 - 30
25 - 35
Special instructions
and tips
Remove excess fat
frorr ecuge. Slash
remaining fat at 2"
5.1 cm ntervals to
KeeD eages from
curling. Grill.
l:urnlng once.
Surface Operation
Food
Chicken
Broiler/Fryer
- malves or
Quarters
Weight or
thickness
2/0.9 Kg -
3 bs. (1.4Kg)
Grill Cooking Chart
Suggested
cooking
time (rain)
60 - 90
40 - 60
Special instructions
and tips
Place skin side up.
Grill. _urn ana
urusr frequently
with mei_ea au_er
margarine, oil. or
marinade.
24 25

Surface Operation Using the Oven
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels
that are most appropriate for the type of cooking being done. Any and
all cooking vessels are suitable for use in the range and it is not necessary
to replace your present domestic vessels with commercial cook Hare. This
is 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 ush_g big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup
at rear of appliance due to staining or discoloration will be minimized.
Oven Features
Broil element
TruConve¢ TM element
(behind baffle)
light
Preheat
For best results, it is extremely
mDortant that you preheat your
oven to the desired cooking
temperature before placing food
items in the oven to begin cooking. In
many cooking modes, partial p.
broiler is used to bring the oven to the F
temperature. Therefore, placing food items in the
oven during the preheat mode is not recommended.
The Viking Rapid Ready TM Preheat System _s 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.
For instance, the preheat mode for TruConvec TM is desicned to be
brought up to the set point temperature in a cifferent manner than the
preheat mode for conventional bake. This is because TruConvec is
designed for multi-rack baking So it is extremely critical that all rack
positions have reached the desired cooking temperature. As a result, it
s normal for oven to take slightly longer for the oven to preheat to
350°F in TruConvec mode when compared to the amount of time it
takes to oreheat the oven cavity to 3S0°F in conventional bake mode.
Also, preheat time can vary based on some external factors such as
-oom _emperature and power supply A significantly colder room
temperature or a power supply less than 240 VAC can lengthen the
time it takes for the oven to reach the desired set temperature.
I
Concealed bake eRernent
Rack Positions
Each oven is equipped with three tilt-proof racks. All ovens have six
rack positions. Position 6 is the farthest from the oven bottom. Position
1 is the closest to the over, bottom. The racks can be easily removed
and arranged at various levels. For best results with conventional
baking, DO NOT use more than one rack at a time. It is also
recommended, when using two racks, to bake with the racks in
positions 2 and 4 or positions 3 and S.
26 27

Using the Oven Using the Oven
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan forced air to circulate heat throughout the entire
oven creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods. Below are tips which will allow you to get the
best results out of your oven when cooking with convection
• As a general rule, to convert conventional recipes to convection
recipes, reduce the _emperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 1.5%.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
o
load, then it is possible to have 10-15_ reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction n cooking time. This is
especially true for large items cooked in the convection roas_
function.
, A major benefit of convection cooking is the ability _o prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on _wo of three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods,
For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack oositions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom _o _op.
See "Oven Features" illustration on page 24.
e
Conventional and Convection Cooking (cont.)
o 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
cceptable results, follow the convection guidelines listed for the
similar food type if the food is no_ prepared to your satisfaction
during this first convection trial, adjust only one recipe variable at a
time (cooking time, rack position, or _emperature) and repeat the
convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.
Pan Placement Tips
" When using large (15" x 13") fla t pans or _rays that cove- mos_ of
the rack, rack positions 2 or 3 oroduce the best results.
• When bakina on more than one rack, it is -ecommended to use one
of the convection modes and the 2nd and 4th position or the 3rd
and 5th position for more even baking. When baking on three racks,
use any combination of positions 2, 3, 4, and .5 fo- more consis_en_
cesu its.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
- Allow I to 2 inches of air space around all sides of each pan for even
air circulation.
Single Rack Pan
Placement Multiple Rack Pan Placement
items cooked in a convection function can be easily over-baked. This
being the case, it is usually a good idea to pull items out of the oven
just before they seem to be done. items will continue to cook right
after they are set out of the oven.
28 29

Baking
i ................................
BAKE (Two-Element Bake)
Full power heat is radiated
from the bake element in the
bottom of the oven cavity and
supplemental heat is radiated
from the broil element. This
function is recommended for
single rack baking. Many
cookbooks contain recioes to
be cooked in the conventional
manner. Conventional baking/
roasting is particularly suitable for dishes that require a high
temperature. Use this setting for baking, roasting, and casseroles.
CONV BAKE
(Convection Bake)
The bottom element operates
at full power, and the top broil
element operates at
supplemental oower. The
heated air is circulated by the
motorized fan in the rear of the
oven providing a more even
heat distribution. This even
circu ation of air equalizes the
temperature throughout the oven cavity and e rrinates the hot and
cold soots found in conventional ovens. A major benefit of convection
baking is the ability to prepare food in quantity using multiple racks--
a feature not possible in a standard oven.
When roasting using this setting, cool air is quckly replaced, searing
meats on the outside and retaining more juices and natural flavor on
the inside with less shrinkage. 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 Esespecially economical when thawing frozen food. Use this
setting for baking and roastinq.
Baking
TRU CONV (TruConvec TM)
The rear element only operates at
fu power. There is no direct heat
from the bottom or top elements.
The motorized fan in the rear of
the oven circulates air in the oven
cavity for even heating. Use this
setting for foods that require
gentle cooking such as pastries,
souffles, 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 function for single rack
baking, multiple rack baking, roasting, and preparation of complete
meals. This setting is also recommended when baking large quantities
of baked goods at one time.
Baking Tips
- Make sure the oven racks are in the desired positions before you
turn IRe oven on.
•DO NOT cpen the oven door frequently du-ing 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 doneness before
addinq more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
• Use the laan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, _nuffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
Proofing
This settina is eesigned for allowing yeast dough to rise to a
temperature between 85°F (29°C) and 100°F (38°C). Yeast doughs rise
or "proof" best when the temperature is between 8S°F (29°C) and 100°F
(38°C). 70 make sure the dough is warm enough, cover the bowl loosely
with plastic wrap and/or cloth towel. Turn the oven function selector to
"PROOF". Turn Temperature control until the oven light comes on
(typically around 200 degrees on the knob setting',. NOteothat the Proof
function is designed to keep the oven between 85 F and 100 F
-egard[ess of what temperature the knob is set at. Place ihe bowl on the
center rack o_ the oven and close door. When you think the dough has
doubled in size, lightly poke 2 fingers about 1/2" (1.3 cm) into the
dough. If the indentation remains, the dough has risen enough
30 31

Baking
% xx x x x
Baking Chart
Single Rack Time
Food Pan Size Position (rain)
8-10
30-33
2d-2s
35- 40
15- 20
Egg rolls
Fish sticks
Lasagna,frz
Pot pie
Gr.peppers stuffed
Quiche
Pizza,12"
Mac. & cheese,frz
Loafp_n
8"xS"
8" X8"
MUffintin
Mu_in tin
Tube pan
Tube Dan
Muffin Dan
13" x 9"
9" "ouna
par
Cookie snee_
Cookie snee_
Cookie snee_
Cookie snee_
13" x 9"
9" "ouna
Cookie snee_
Cookie snee_
3 Or4
3 or4-
36r4
3 or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
3or4
375°F (170.8°C)
400°F (204.4°C)
350°F (i767 °C)
375°F (I £0.6_'C;
375°F (190.6°C
350° F (176.7° C
350° F (176.7° C
350° F (176.7° C
350° F (176.7° C
350° F (176.7° C
400° F (204.4° C
400° F (204.4° C
425° F (218.3° C
375° F (190.6° C
400° F (204.4° C
375° F (190.6° C
400° F (204.4° C
400° F (204.4° C
375° F (190.6° C
35 - 45
45 - 55
16- 20
40 - 50
30 - 35
60 - 65
::':, :-'}
12-1S
m
30 - 35
10-12
55 - 60
m
12-15
18-21
65 - 70
35 - 40
65 - 70
25 - 30
15- 20
60 - 65
60 -65
"Note: The above information is given as a guide only,
Baking
Convection Baking Chart
Single Rack Time
Food Pan Size Position (min)
7-9
20- 25
20-25
15- 20
30- 35
Muffins Muffi_ tin 2 & 4 350° F (_7_ 7°C) 12 - 15
t
C0m_uffins Muffn in 264 350°F(1787°C) 0-12
Angel food Tube pan 3 or 4 325°F (162.8°C) 30 - 35
Bundt Tube pan 3 or 4 325°F (162.8°C) 35 - 40
CupcaKes Muffin pan 2 & 4 325° F (162.8°C) 15- 17
Layer,sneex 13" x 9" 2&4 325° F (162.8° C) 30-32
Layer,two 9" round 2 & 4 325° F (162.8°C) 25 - 30
Pound 2&4 325°F(162.8 °C) 5-50
7 -10
Cookie sheet 2 & 4 375°F (190.6°C) 4 - 27
7-9
4-5
Egg rolls Cookie sheet 2 & 4 375°F (190.6°C) 8 - 10
Fish sticks Cookie sheet 2 & 4 400°F (204.4°C) 13 -16
Lasagna frz Cookie sheet 2 & 4 350°F (176.7°C) 60 - 65
Pot pie Cookie sheet 2 & 4 375° F (190.6°C) 10 - 12
Gr. peppers stuffed 13" x 9" 2&4 350° F (176.7° C) 45-50
Quiche 9" round 2 & 4 375°F (190.6°C) 20 - 25
Pizza 12 Cookie sheet 2 & 4 375° F (190.6°C) 10- 12
Mac. & cneese,frz Cookie sheet 3 or 4 350°F (176.7°C) 45 - 50
45 - 50
33-_0
40 - 45
__ 10- 15__
_Note: The above information is given as a guide only,
32 33

Solving Baking Problems Roasting
Baking problems can occur for many reasons. Check the chart below for
the causes ano 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.
Common BaMn 9 Problems/Remedies
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done 2. Wrong pan size 2. Use recom, pan size
in center 3. Too many pans 3. Reduce no. of pans
CONV ROAST*
(Convection Roast)
The convection element runs in
conjunction with the inner and
outer broil elements. The
-eversible convection fan runs at
a higher speed in each
direction. This transfer of heat
(mainly from the convection
element) seals moisture inside
of large roasts. A time savings is
;
gained over existing, sing e fan convection roast modes. Use this
setting for whole turkeys, whole chickens, hams, etc.
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
,3. Pan was warped ,3. Use proper pan
Food too brown on
top
Piesburned around
edges
1. Rack position too high 1. Use recom, rack position
2. Oven not preheated 2. Allow oven to preheat
3. Sides ofpantoo high 3_Useproperpans
1. Oven too hot 1. Reduce temperature
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
Note: You can also roast foods using bake settings. See the "Baking"
section for additional information.
Roasting Tips
ALWAYS use the broiler pan and grid supplied with each oven. The
hot air must be al owed 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.
* As a general rule, to conver[ conventional recipes to convection
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
o ALWAYS roast meats fat side up in a shallow pan using a roasting
rack. No basting is required when the fat side is uL). DO NOT acid
water to the pan as this will cause a steamed effect. Roasting is a dry
heat process.
0 Poultry should be placed breast side up on a rack in a shallow pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
o 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 the conventional
bake setting -ather than either convection setting.
34 35

Roasting Roasting
Roasting Tips (cont.)
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry insert the
tohermometer probe between the body and le 9 into the thickest par[
f the inner thigh.) The tip of the probe should not touch bone,
fat, or gristle to ensure an accurate readin 9. Check the meat
temperature halfway through the recommended roastin 9 time. After
readin 9 the thermometer once, insert it ½ inch (1.3 cm) further into
the meat, then take a secone readin 9. if the second temperature
registers below the first continue cookin 9 the meat.
• Roasdn 9 times ALWAYS vary accordin 9 to the size, shape and quality
of meats and poultry. Less tender cuts of meat are bes_ prepared in
the conventional bake settin 9 and may require moist cookin 9
techniques. Remove roasted meats from the oven when the
thermometer registers S°F (-15°C) to 10° F (-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.
Convendona[ Roasting Chart
(when usin 9 the Bake or Convection Bake setting]
Time Internal
Food Weight Temp (min/Ib) Temp
Rump roast
Mediurr _-6 Ds 325' c(162.8°C) 25 155°F 68.3°C)
Wel aone _ - 6 DS 325° F (162.8 °C) 30 170 ° F (76.7 °C)
Tip,o0st
LamD eg 3 - 5 Ds (162.8 ° 30 180° F
"_1 1/41bs 350' c1176.7°C 55-60 XI/A
thick _o_a time
(190.6 ° 180° F
Turkey 20 - 24 Ds 325° F (162.8 °C) 16 - 20 180 ° F (82.2 ° C)
Turkey, stuffed 20 - 24 Ds 325° F (162.8 °C) 17 - 21 180 ° F (82.2 ° C)
Note; The above information is given as a guide only.
36 37

Roasting Broiling
Convection Roastin 9 Chart
Time Internal
Food Weight Temp (min/Ib) Temp
Rump roast
Medium
We aone
325° F 162.8 ° C]
325° F 162.8 ° C]
2O
24
_11 done
_amD eg
thick
325° F(162.8 ° C)
325° F 162.8 ° C)
35
30
45 - 50
_o_a time
Turkey 20 - 24 DS 325° F 162.8 ° C/ ""
Turkey, stuffed 20 - 24 DS 325° F 162.8 ° C/ 9 - 10
los 20
Note: The above information is given as a guide only.
N/A
180° F(82.2°C)
180° F/82.2°C)
180°F (82,2°C)
CONV BROIL*
(Convection Broil)
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke is
-educed since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This isnormal.
HI BROIL
Heat radiatesfrom both broil
elements, located inthe top of
the oven cavity,atfullpower.
The distance between the foods
and the broilelements
determines broilingspeed. For
fastbroiling,food may be as
close as 2 inches (5crn',to the
broileement or on the top rack.
Fast broilinaisbest for meats
where rare to medium doneness is aesired. Use this setting for broiling
small and average cuts of meat.
MED BROIL
Inner and outer broil elements
pulse on and off to produce less
heat for slow broiling. Allow
about 4 inches (10 cm) between
the top surface of the food and
the broil element. Slow broiling
is best for chicken ano ham in
order to broi food without over-
browning it. Use this setting for
broi Ing small and average cuts
of meat.
i !
38 39