Viking VGIC245 User manual

200
HOW TO ELIMINATE A SERVICE CALL!
(SUGGESTIONS TO FOLLOW WHEN TALKING TO YOUR CUSTOMER.)
Thermostats are quality checked and calibrated fro high accuracy. They may register
hotter or cooler temperatures than those in the customer’s old range (oven). For the first
few uses, follow your recipe time and temperature recommendations carefully.
Before calling for service we suggest that you make a personal check by following these
instructions. After you have finished this test and it does not cook accurately, then request
a service call.
REMEMBER move your temperature dial from low (off) to the desired temperature, don’t
overshoot the mark, if you go past the mark rotate the dial to low and reset for desired
temperature.
1. Bake a tube of canned biscuits on a cookie sheet according to the packaged
instructions.
2. Pre-heat the oven.
3. Place the cookie sheet on the second rack position. Watch biscuits closely until
properly browned and observe the time.
4. DO NOT open the oven door during baking.
Baking time may vary from food manufacturer’s instructions, and there may be a slight
temperature variation due to knob rotation. Only if there is a wide variation should you
calibrate the thermostat.

201
TABLE OF CONTENTS
Freestanding Ranges Use & Care--------------------------------------------------------------- 201
Troubleshooting Guide
Freestanding Gas Range------------------------------------------------------------------- 202-A
VGRC/VGSC Infrared Broiler-----------------------------------------------------------202-D
Dual Fuel Self-clean VDSC/VESO105/VEDO205------------------------------------ 202-E
VGSC Self-clean Freestanding Gas Range-------------------------------------------- 202-H
Basic Specifications for Freestanding Ranges------------------------------------------------- 203
VGIC245------------------------------------------------------------------------------------- 203-A
VGIC307------------------------------------------------------------------------------------- 203-B
VGIC306------------------------------------------------------------------------------------- 203-C
VGIC365------------------------------------------------------------------------------------- 203-D
VGIC365 & VGIC485--------------------------------------------------------------------- 203-E
VGSC306------------------------------------------------------------------------------------- 203-F
VGSC366 & VGSC486-------------------------------------------------------------------- 203-G
VGRC365 & VGRC485 & VGRC605-------------------------------------------------- 203-H
VDSC307------------------------------------------------------------------------------------- 203-I
VDSC305------------------------------------------------------------------------------------- 203-J
VDSC367------------------------------------------------------------------------------------- 203-K
VDSC365 & 485----------------------------------------------------------------------------- 203-L
VESC306------------------------------------------------------------------------------------- 203-M

201
VIKING USE AND CARE MANUAL
(UNIQUE DUAL FUEL PAGES 20 to 25)

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

2
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. It is essential for
a good, tight seal. Care should be taken not
to rub, damage, or move the gasket.
25. No commercial oven cleaner or oven liner
protective coating of any kind should be
used in or around any part of the oven.
26. Before self-cleaning the oven, remove
broiler pan, broiler grid, oven racks, rack
supports, and other utensils. Do not use
your oven to clean other parts. A fan noise
should be heard sometime during cleaning
cycle. If not, call service before self-
cleaning again.
Cooking Utensils
Each cook has his or her own preference for the
particular 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 matter
of personal choice. As with any cookware, yours
should be in good condition and free from
excessive dents on the bottom to provide
maximum performance and convenience.
NOTE: WHEN USING BIG POTS AND/OR HIGH
FLAMES, ITD IS RECOMMENDED TO USE THE
FRONT BURNERS. THERE IS MORE ROOM IN
THE FRONT AND POTDENTIAL CLEANUP OF
REAR OR APPLIANCE DUE TO STAINING OR
DISCOLORATION WILL BE MINIMIZED.
Before You Use Your New Range
All products are wiped clean with solvents at the
factory to remove any visible signs of dirt, oil, and
grease which may have remained from the
manufacturing process. Before starting to cook,
clean the range thoroughly with hot, soapy water.
Steel Griddle/Simmer Plate
The griddle is a heavy-weight, polished steel
griddle that has a USDA authorized protective
coating. No additional seasoning is needed for
efficient use. Before using, remove protective
coating with vinegar and water and rinse well.
After rinsing, coat griddle well with an unsalted
cooking oil or spray.
Grill (if applicable)
The grates should be removed and washed in hot
soapy water, rinsed and then replaced prior to
use. Other grill parts should be removed, dusted,
and replaced making sure that no flammable
materials have been accidentally placed in the
grill.
Drip Tray/Pan
The drip tray should be pulled out and checked
for flammable materials. Make sure to unwrap
the drip pan and replace it in its proper place
under the griddle or grill (if applicable).
Oven
Before first use, wipe interior with soapy water
and dry thoroughly. Then set the oven
thermostat to 250º F and operate for an hour.

3
Basic Functions of Your Oven
NATURAL AIR FLOW 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.
INFRARED BROIL
The broil burner at the top of the oven heats the
metal screen until it glows. The glowing screen
produces the infrared heat, searing the outside of
broiled foods and sealing in juices.
CONVECTION BAKE
Heat is radiated from the U-shaped bake burner
in the bottom of the oven cavity and is circulated
by the motorized fan in the rear of the oven. It
provides more even heat distribution throughout
the oven cavity for all uses. Multiple rack use is
possible for the largest baking job. 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.
INFRARED 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.

4
CONVECTION DEHYDRATE
With the temperature control on 175º F, warm air
is radiated from the U-shaped bake burner in the
bottom of the oven cavity and is circulated by a
motorized fan in the rear4 of the oven. Over a
period of time, the water is removed from the
food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity
of enzymes. It is important to remember that
dehydration does not improve the quality, so only
fresh, top-quality foods should be used.
CONVECTION DEFROST
With temperature control off, air is circulated by a
motorized fan in the rear of the oven. The fan
accelerates natural defrosting of the food without
heat. To avoid sickness and food waste, do not
allow defrosted food to remain in the oven for
more than two hours.
SELF-CLEAN
This range features an automatic pyrolytic self-
cleaning cycle. During this cycle, the oven
reaches elevated temperatures in order to burn
off soils and deposits. A powder ash residue is
left in the bottom of the oven after completion of
the self-clean cycle. When oven has cooled,
remove ash with a damp sponge or cloth.
Using Your Range
LIGHTING THE BURNERS
Surface Burners-Automatic Reignition
To light the surface burners, turn the appropriate
control knob counter clockwise to any position.
This control is both a gas valve and an electric
switch. Burners will ignite at any “on” position
with the automatic reignition system. If the flame
goes out for any reason, the burners will
automatically reignite if the gas is still flowing.
When gas is permitted to flow to the burners, the
electric igniters start sparking. On all surface
igniters you should hear a “clicking \” sound. If
you do not, turn off the control and check that the
unit is plugged in and that the fuse or circuit
breaker is not blown or tripped.
Within a few moments, enough gas will have
traveled to the burner to light. When the burner
lights, turn the burner control to any position to
adjust the flame size. Setting the proper height
for the desired cooking process and selected
utensil will result in superior cooking
performance, while also saving time and energy.
SURFACE COOKING TIPS
•Use low or medium flame heights when cooking
in utensils that are poor conductors of heat,
such as glass, ceramic, and cast-iron. Reduce
the flame height until it covers approximately 1/3
of the utensil diameter. This will ensure more
even heating within the utensil and reduce the
likelihood of burning or scorching the food.
•Reduce 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 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 lo9ss in food flavor and nutrient level.

5
TEMPERATURE SETTING GUIDELINES*
Heat Setting Use
Simmer Melting small quantities.
Steaming rice
Low Melting small quantities, sauces.
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 - Hi High-temperature frying
Pan Broiling
Maintaining fast boil on large
quantities.
Hi Boiling water quickly.
Deep - fat frying in large utensil.
*NOTE: The above information is given as a
guide only. You may need to vary the heat
settings to suit your personal requirements.
GRIDDLE / SIMMER PLATE, BAKE BURNER,
INFRARED BURNER
Turning the thermostat counter clockwise to any
“on” position activates a glo-bar igniter and opens
an electromechanical valve in the system to start
the gas valve. The griddle has a power “ON” light
which glows when the griddle thermostat is
turned on. the light cycles on and off with the
burner. It is not possible to use both the infrared
burner and the bake burners at the same time.
The design of the system will not permit this, both
for control of bake/broiler and for safety of use.
GRIDDLE / SIMMER PLATE
•Turn the griddle control knob to desired
temperature setting.
•Always turn off when not in use, or lower the
heat between cooking loads.
Cooking Tips
•Preheat griddle to the desired temperature.
Wait until light cycles off for indication that the
desired temperature has been reached and
the griddle is preheated.
•Use liquid cooking oil, cooking sprays, or
butter for eggs, pancakes, French toast, fish
and sandwiches. This will help to reduce
sticking. Meats usually have enough natural
oils.
•Remove food particles with a metal spatula
during cooking to make the cleanup easier and
to avoid including those particles in the food.
•Do not overheat the griddle. Turn off when not
in use, or lower heat between cooking loads.
•After using and cleaning the griddle, the
surface should be wiped with a light film of
cooking oil to protect the finish from rust and
corrosion.
GRILL OPERATION
•Turn on ventilator (Separate product).
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
GRILL COOKING TIPS
•When grilling chicken, roasts, well done steaks
or chops and thick pieces of meat, sear on HI.
Then, reduce the heat setting to prevent
excessive flare-up. This will allow the food to
cook through without burning the outside.
•After steaks, chops, or hamburgers have been
allowed to sear for approximately 1 minute,
you may slide a spatula under the meat and
turn it approximately 90º so that a waffle
pattern will be seared onto the food.
•Use a metal spatula instead of tongs or a fork
to turn the meat. A spatula will not puncture
the meat allowing juices to escape.
•Turn the meat over once. Juices are lost when
steaks, chops or hamburgers are turned
several times. The best time to turn the meat
is after the juices have begun to bubble to the
surface.
•To test for doneness, make a small slash in
the center of the meat, not the edge. This will
prevent loss of juices.
•Occasionally there may be flare-ups or flames
above the grill due to drops of fat falling onto
the flame spreader. It is normal to have some
flare-up during grilling. Use a long handled
spatula to move food to another area until the
flames subsice.

6
GRILL COOKING CHART

7
GRILL COOKING CHART