3 Series Freestanding Induction Self-clean Range
RVIR330
User Guide
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Viking Range | 3 Series Induction Range | RVIR330
Congratulations and welcome an elite world of 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 range is designed to o er years of reliable service. This Use and Care Manual will provide you with the information you need to
become familiar with your product’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 1-888-845-4641.
We appreciate your choice of our range and hope that you will again select our products for your other major appliance needs.
For more information about the complete and growing selection of products, visit us online at www.vikingrange.com
Congratulations
Table of Contents
Getting Started
Warnings and Important Safety Instructions ___________________________________________ _________ 3
Before Using Range _______________________________________________________________________ 7
Product Controls
Range Features __________________________________________________________________________ 7
Surface Operation
Cookware ______________________________________________________________________________ 8
Elements / Indicator Lights __________________________________________________________________ 9
Surface Display _________________________________________________________________________ 10
Surface Cooking Tips ______________________________________________________________________11
Surface Heat Settings _____________________________________________________________________ 11
Using the Oven
Oven Functions and Settings _______________________________________________________________ 12
Oven Features __________________________________________________________________________ 12
Rack Positions __________________________________________________________________________ 12
Preheat _______________________________________________________________________________ 13
BAKE (Two-Element Bake) _________________________________________________________________ 14
CONV BAKE (Convection Bake) _____________________________________________________________ 16
TRU CONV (TruConvec™) __________________________________________________________________ 16
CONV ROAST (Convection Roast) ___________________________________________________________ 19
CONV BROIL (Convection Broil) ____________________________________________________________ 20
HI BROIL _____________________________________________________________________________ 20
MED BROIL ___________________________________________________________________________ 20
LOW BROIL ___________________________________________________________________________ 20
Convection Dehydrate ___________________________________________________________________ 22
Convection Defrost _____________________________________________________________________ 22
Cleaning and Maintenance
Replacing Oven Lights ____________________________________________________________________ 24
Self-Clean Cycle ________________________________________________________________________ 24
Door Removal __________________________________________________________________________ 25
Door Replacement ______________________________________________________________________ 25
Troubleshooting ________________________________________________________________________ 26
Service Information ______________________________________________________________________ 26
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Viking Range | 3 Series Induction Range | RVIR330
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 this appliance.
Always contact the manufacturer about problems or conditions you do not understand.
Recognize Safety Symbols, Words, Labels
WARNING
DANGER
Hazards or unsafe practices which WILL result in
death or severe personal injury
WARNING
Hazards or unsafe practices which COULD result in
death or severe personal injury
CAUTION
Hazards or unsafe practices which COULD result in
minor personal injury or property damage.
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.
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 fl ashlight to verify proper installation
engaged in the rear top left corner of the range.
• This range can tip.
• Injuries to persons can result.
• Install anti-tip device packed with range.
• See installation instructions.
CAUTION
This appliance is not to be used by persons (including children)
with reduced physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have been given
supervision or instruction concerning the use of the appliance
by a person responsible for their safety. Children should be
supervised to ensure that they do not play with the appliance.
WARNING
To avoid risk of injury or death, 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.
CAUTION
BURN HAZARD
To avoid risk of injury, DO NOT touch the glass.
The oven door, especially the glass, can get hot
during usage.
WARNING
To avoid risk of property damage, personal injury
or death; follow information in this manual exactly
to prevent a fi re or explosion, DO NOT store or use
gasoline or other fl ammable vapors and liquids in
the vicinity of this or any appliance.
CAUTION
Persons with a pacemaker or similar medical device should
exercise caution when standing near an induiction cooktop
while it is in use. Consult your doctor or the manufacturer
of the pacemaker or similar medical device for additional
information about its e ects with electromagnetic fi elds from
an induction cooktop.
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Viking Range | 3 Series Induction Range | RVIR330
WARNING
ELECTRICAL SHOCK HAZARD
To avoid risk of injury or death, 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
BURN OR ELECTRICAL SHOCK
HAZARD
To avoid risk of injury or death, 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.
CAUTION
You must carefully check the food during the
dehydration process to ensure that it does not catch fi re.
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
To avoid risk of injury, DO NOT touch the glass. The
oven door, especially the glass, can get hot during
usage.
CAUTION
To avoid risk of property damage, DO NOT use cast iron
cookware. Cast iron retains heat and may result in damaging the
rangetop.
WARNING
ELECTRICAL SHOCK HAZARD
This range features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn o 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 nishes. 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 fi rst 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.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter than
usual, therefore, children should be kept away.
CAUTION
FALLING HAZARD
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously
injured.
Warnings
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Viking Range | 3 Series Induction Range | RVIR330
Warnings
To Prevent Fire or Smoke Damage
•Be sure all packing materials are removed from the appliance before operating it.
•Keep area around appliance clear and free from combustible materials, gasoline, and other fl ammable vapors and materials.
•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 fl ammable items and may increase pressure in closed
containers which may cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly fl ammable. 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 surface element.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT pour spirits over hot
foods. DO NOT leave oven unsupervised when drying herbs, breads, mushrooms, etc; fi re hazard.
In Case of Fire
Turn o appliance and ventilating hood to avoid spreading the fl ame. Extinguish fl ame then turn on hood to remove smoke and odor.
• Cooking Surface: Smother fi re or fl ame in a pan with a lid or cookie sheet.
• NEVER pick up or move a fl aming pan.
•Oven: Smother fi re or fl ame by closing the oven door.
DO NOT use water on grease fi res. Use baking soda, a dry chemical or foam-type extinguisher to smother fi re or fl ame.
Child Safety
• To eliminate the hazard of reaching over hot surface elements, cabinet storage should not be provided directly above a unit. If storage
is provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to heat from an
appliance. Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.
•NEVER leave children alone 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 burned.
•DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.
• 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 small
children. Children should be taught that an appliance is not a toy. Children should not be allowed to play with controls or other parts of
the appliance.
Cooking Safety
• ALWAYS place a pan on a surface element before turning it on. Be sure you know which knob controls which surface element. Make
sure the correct element is turned on. When cooking is completed, turn element o before removing pan.
• 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 element or in the oven. Pressure build-up may cause container to burst resulting in
serious personal injury or damage 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 elements and ignite or get caught on appliance parts.
•ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.
• DO NOT let cooking grease or other fl ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently
to prevent grease from accumulating on hood or fi lter. When fl aming foods under the hood turn the fan o .
• NEVER wear garments made of fl ammable material or loose fi tting or long-sleeved apparel while cooking. Clothing may ignite or catch
utensil handles.
• ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy
potholders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry potholder.
•ALWAYS turn the oven o at the end of cooking.
•Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fi re, or damage to the appliance.
Use foil only as directed in this guide.
• PREPARED FOOD WARNING: Follow food manufacturer’s instructions. If a plastic frozen food container and/or its cover distorts, warps,
or is otherwise damaged during cooking, immediately discard the food and its container. The food could be contaminated.
• If you are “fl aming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the fl ames to spread out of
control.
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Viking Range | 3 Series Induction Range | RVIR330
Utensil Safety
• Use pans with fl at bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-
handled pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are
heavy to move when fi lled with food may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure
pan will accommodate the volume of food that is to be added as well as the bubble action of fat.
• To minimize burns, ignition of fl ammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles
over adjacent 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 could damage the utensil and the appliance.
•Follow the manufacturer's directions when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking
due to the sudden change in temperature. Follow manufacturer's instructions when using glass.
• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are
not specifi cally recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-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 reduce the life of the components of the appliance.
Heating Elements and Glass Cooking Surfaces
•Surface areas on or adjacent to the unit may be hot enough to cause burns.
•NEVER touch oven heating elements, areas near elements, or interior surfaces of oven.
• Heating elements may be hot even though they are dark in color. Areas near elements and interior surfaces of an oven may become hot
enough to cause burns.
• During and after use, DO NOT touch or let clothing or other fl ammable material contact surface of unit or areas near unit, heating
elements, or interior surfaces of oven until they have had su cient time to cool.
• DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface should break, cleaning solutions and spillovers may penetrate the
broken cooking surface and create a risk of electric shock. Contact a qualifi ed technician immediately.
Cleaning Safety
• Turn o all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the surface elements or
surrounding areas until they have had su cient time 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 produce noxious fumes if applied to a hot surface.
Self-Clean Oven
• Clean only parts listed in this guide. DO NOT clean door gasket. The door 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 part of the self-clean oven.
• Before self-cleaning the oven, remove broiler pan, oven racks and other utensils and wipe up excessive spillovers to prevent excessive
smoke, fl are-ups or fl aming.
• This range features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, cancel the clean
operation and contact an authorized servicer.
• It is normal for the rangetop cooking 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.
•NEVER leave your residence when the self-clean function is operating.
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 fatal to birds. Fumes released due to overheated cooking
oil, fat, margarine and overheated non-stick cookware may be equally harmful.
About Your Appliance
• For proper oven performance and operation, DO NOT block or obstruct the oven vent duct located on the right side of the air grille.
• Avoid touching oven vent area while oven is on and for several minutes after oven is turned o . When the oven is in use, the vent and
surrounding area become hot enough to cause burns. After oven is turned o , DO NOT touch the oven vent or surrounding areas until
they have had su cient time to cool.
• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas
around the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
Warnings
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Viking Range | 3 Series Induction Range | RVIR330
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 o
and odors on fi rst use of the appliance–this is normal.
Glass Rangetop
Clean your glass top before the fi rst time you use it. A thorough cleaning with a glass top cleaner is recommended.
Oven
IMPORTANT! Before fi rst use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to
450°F, and operate for an hour.
All models include:
•A broad range of baking and broiling modes—up to eight cooking modes in all—to make even your most challenging baking projects a
success
•Strong, wear-resistant glass ceramic surface for excellent cleanability
•Split baking and broiling elements—which reduces preheating time and provides greater control and more even heating
• A reversing fan which is two times larger than most on the market—this allows you to cook foods more thoroughly and evenly—even
when baking large quantities
•Four convection modes o ering greater air circulation to shorten cooking times and cook foods more evenly
•Three broiling modes including a new low-broil mode for delicate broiling and top-browning
•A profi led, concealed bake element for easier cleaning
Before Using Your Range
Induction Range Features
1. Interior oven light switch
2. Left front element control knob
3. Left rear element control knob
4. Oven function selector knob
5. Oven temperature control knob
6. Right rear element control knob
7. Right front element control knob
8. Backguard
9. Identifi cation plate (under control panel)
10. Three oven racks/Six rack positions
(inside oven)
1 2
3
4 5 6 7
8
10
9
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Viking Range | 3 Series Induction Range | RVIR330
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
cookware. This a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on
the bottom to provide maximum performance and convenience.
Note: When using big pots, it is recommended to use the larger elements.
Surface Operation
Choosing the Correct Cookware
INCORRECT CORRECT
Cookware must be centered and fully contact the
surface of the cooking element.
Use fl at-bottomed pans
Pans should meet or exceed the recommended
minimum size for the cooking element used.
Make sure pans sit completely on the cooktop
surface and not on the cooktop trim.
Cookware should be properly balanced. Pans with
heavy handles will tilt.
DO NOT heat empty cookware or let cookware boil dry. The
cookware can absorb an excessive amount of heat very
quickly, resulting in possible damge to the cookware and
ceramic glass.
CAUTION
Cookware needs to be completely magnetic on the
bottom. Partial magnetic bottoms will not perform
properly.
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Viking Range | 3 Series Induction Range | RVIR330
Surface Operation
Induction Cookware
Induction cooking uses magnetic power to heat the iron in the base of cookware, turning the pot or pan into the heat
source. The heat stops when the cookware is removed. For induction cooking, use compatible cookware with a magnetic
steel layer, a fl at and heavy magnetic bottom, straight sides, and a minimum diameter of 5” (13 cm). Uneven heating of the
cookware will occur if the cookware is larger than the magnetic coils. The cookware should be in good shape and have no
big dents on the bottom.
Viking cookware and most high-end brands of stainless steel and enamel cookware are induction friendly. You can test
your cookware by checking if a magnet sticks to the bottom. Cookware that does not work for induction cooking includes
pottery, glass, aluminum, copper, bronze, and any cookware with a footed base.
Operating Single Elements
• To turn on the burner push and turn the knob clockwise. To adjust the burner heat,
turn the knob clockwise to the desired power output of SIMMER, LOW, MED, or HI.
The highest setting is BOOST.
• BOOST is activated by over-rotating and holding the knob until the indicator light
turns white. BOOST increases the power for faster heat up, ideal for boiling liquids.
It lasts for 5 minutes and then switches to HI, indicated by a blue light.
• Only one element per power zone can use BOOST at a time. The other element in
the same zone will have lower power. (See Power Sharing for zones.)
Induction Cooking Power
The induction range has two power zones, one on the
left, one on the right, with two elements each. Using both
elements in a power zone on HI power may lower the
maximum power. For best results, start cooking with one
element per zone. Once your chosen element has reached
temperature, the second element in the power zone can
be used.
TIP: To keep a cooking element at full power in a power zone,
select its power setting last. To keep full power for two items,
use separate power zones.
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Viking Range | 3 Series Induction Range | RVIR330
Surface Operation / Digital Display
Function To Activate To Deactivate Display
Boost
(limited to 5 minutes)
Turn the knob clockwise all the
way, over-rotate, and hold the
knob until the indicator light
turns white.
Change the position of the knob
to any other power level.
Automatic Parboiling
Turn the knob counterclockwise,
over-rotate, hold for 1 second,
and then choose the cooking
power.
Turn the knob counterclockwise
to decrease the cooking power.
Childlock
Turn the two left knobs at the
same time counterclockwise, to
the over-rotated position. Hold
the knobs in this position for 3
seconds.
Turn the two left knobs at the
same time counterclockwise, to
the over-rotated position. Hold
the knobs in this position for 3
seconds.
Warming Levels
Turn the knob clockwise to a
power level between 0 and 1.
This is also the melting function.
Turn the knob counterclockwise
to decrease the cooking power.
Pot Detection
Once a cooking power level has
been chosen, if the cookware is
incorrect or cannot be detected,
this symbol will be displayed.
Place correct cookware on the
burner.
The burner will turn o after
10 seconds if no appropriate
cookware is detected.
No heat is generated during this
time.
Surface Top Functions
Each burner has a hot surface indicator light located at the front middle of the cooking surface.
H
O
T
H
O
T
H
O
T
H
O
T
H
O
T
H
O
T
H
O
T
H
O
T
L Indicator
Power On Indicator
Element Location
7-Segment Element Power Level
Element Hot Surface Indicator
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Viking Range | 3 Series Induction Range | RVIR330
Surface Operation
Cooking Guide - Suggested Heat Setting
Food Start at Setting Complete at Setting
Rice Hi - cover, bring water to a boil Lo - cover, fi nish timing according to directions
Chocolate Lo - until melted
Candy Lo - cook
Pudding, pie fi lling Lo - cook according to directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - fi nish cooking
Sauces Hi - melt fat Lo-Med, fi nish cooking
Soups, stews Hi - heat up liquid Lo-Med, fi nish cooking
Vegetables Hi - preheat skillet Lo-Med, fi nish cooking until desired tenderness is
reached
Breads - french toast, pancakes Med-Hi, preheat skillet Lo - cook to desired browness
Cooked cereals, grits, oatmeal Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to directions
Bacon, sausages Hi - preheat skillet Med - cook to desired doneness
Swiss steaks Hi - melt fat,
Med-Hi - to brown meat
Lo - add liquid, cover, simmer until tender
Chicken, fried Hi - melt fat
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers, pork chops Hi - preheat skillet Med - to brown meat and cook to desired browness
Pasta Hi
- bring salted water to a boil,
add pasta slowly
Med - maintain boil until tender
Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.
Heat Setting Use
Low Melting large quantities
Med Low Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,and puddings
Med Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large qua
Med High High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High Boiling water quickly
Deep-fat frying in large utensil
Surface Heat Settings
Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
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Viking Range | 3 Series Induction Range | RVIR330
Oven Features
Rack Positions
Each oven is equipped with three oven racks (some models
include 1 or more TruGlide racks). All ovens 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. It is also recommended, when using two racks, to bake
with the racks in positions 2 and 4 or positions 3 and 5.
Broil element
Oven light
6
5
4
3
2
1
TruConvec™ element
(behind baffle)
(3) Oven racks
Concealed bake element
Oven Functions and Settings
BAKE (Two-Element Bake) - Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake) - Use this setting to bake and roast foods at the same time with minimal taste transfer.
TRU CONV (TruConvec™) - Use this bake setting for multi-rack baking of breads, cakes, and cookies.
(up to six racks of cookies at once)
CONV ROAST (Convection Roast) - Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil) - Use this setting to broil thick cuts of meat.
HI BROIL - Use this setting for broiling dark meats at 1” thickness or less when rare or medium doneness is desired.
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 dehydrate fruits and vegetables.
Convection Defrost (TRU CONV) - Use this function to defrost foods.
Note: For more information on oven functions see “Operation” section.
Using the Oven
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Viking Range | 3 Series Induction Range | RVIR330
WARNING
NEVER cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air fl ow through the oven and
may cause carbon monoxide poisoning. Do not cook directly
on the oven bottom. Always use oven racks when cooking
in the oven. Aluminum foil linings or cooking on the oven
bottom may trap heat, causing damage to the oven bottom
or a fi re hazard.
Using the Oven
Preheat
For best results, it is extremely important 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 power from the broiler is used to bring the oven to the preheat temperature.
Therefore, placing food 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.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a di erent 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 is 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 preheat the oven cavity to 350°F in conventional bake mode.
Also, preheat time can vary based on some external factors such as room temperature and power supply. A signifi cantly 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.
Rapid Ready Preheat provides one of the fastest preheat times - so your oven is ready to begin cooking when you are.
Pan Placement Tips
• When using large (15” x 13”) fl at pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th positions or the
3rd and 5th positions for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more
consistent results.
• 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 1 to 2 inches of air space around all sides of each pan for even air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
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Viking Range | 3 Series Induction Range | RVIR330
Two element Baking
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. 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. The user may fi nd other foods that are also prepared more consistently in
conventional bake. It is recommended to use this function for single-rack baking.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• DO NOT open the door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in
the center of the item should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, mu ns, and cookies should be baked
in shiny, refl ective 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.
• If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the airfl ow in the
oven cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large
sheet pan.
Using the Oven
two-element bake
To use BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the BAKE function and set the oven temperature control knob to the desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
15
Viking Range | 3 Series Induction Range | RVIR330
Using the Oven
CONVENTIONAL BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
Single Rack
Position
(Sm Oven)
Temperature Time
(min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
2
2
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
375˚F (191˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
2
2
2
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
25 - 30
12 - 15
10 - 12
PASTRY
Cream pu s Cookie sheet 3 or 4 2 400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
400˚F (204˚C)
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green
peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
9” round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
2
2
400˚F (204˚C)
425˚F (218˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
400˚F (204˚C)
375˚F (191˚C)
25 - 30
10 - 15
55 - 60
35 - 40
60 -70
25 - 30
15 - 20
35 - 40
VEGETABLES
Baked potato
Spinach sou e
Squash
French fries
On rack
1 quart
casserole
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
425˚F (218˚C)
60 - 65
45 - 50
50 -55
20 - 25
16
Viking Range | 3 Series Induction Range | RVIR330
Using the Oven
CONV BAKE (Convection Bake)
The bottom element operates at full power, and the top broil element operates at supplemental
power. The heated air is circulated by the motorized fan in the rear of the oven providing a more
even heat distribution. This even circulation of air equalizes the temperature throughout the
oven cavity and eliminates the hot and cold spots found in conventional ovens. A major benefi t
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 quickly replaced, searing meats on the outside and
retaining more juices and natural fl avor 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 di erent
dishes are involved, such as cakes, fi sh or meat. The hot air system is especially economical when
thawing frozen food. Use this setting for baking and roasting.
TRU CONV (TruConvec™)
The rear element only operates at full 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, sou es, 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.
convection bake
TruConvec™
Convection Cooking Tips
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a convection
cooking function.
• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or smaller
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 in cooking time.
• A major benefi t of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible.
Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, mu ns, rolls, and frozen
convenience foods.
• 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 afer they are set out of the oven.
To use CONVECTION BAKE or TruConv function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the convection bake or TruConv function, and set the oven temperature control knob to desired
temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
17
Viking Range | 3 Series Induction Range | RVIR330
CONVECTION BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
Temperature Time
(min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
375˚F (191˚C)
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
7 - 9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
20 - 25
7 - 10
7 - 10
PASTRY
Cream pu s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
7 - 9
50 - 55
10 - 12
45 - 55
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
Not
recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
375˚F (191˚C)
350˚F (177˚C)
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
15 - 20
25 - 35
VEGETABLES
Baked potato
Spinach sou e
Squash
French fries
On rack
1 quart casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
350˚F (177˚C)
400˚F (204˚C)
50 - 55
35 - 40
40 - 45
15 - 20
Using the Oven
18
Viking Range | 3 Series Induction Range | RVIR330
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It
is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may
vary slightly from those required with this oven. If you fi nd this to be true, it is necessary for you to adjust your recipes and cooking times
accordingly.
COMMON BAKING PROBLEMS/REMEDIES
Problems Cause Remedy
Cakes burned on the
sides or not done in
center
1. Oven was too hot
2. Wrong size pan
3. Too many pans
1. Reduce temperature
2. Use recommended pan size
3. Reduce number of pans
Cakes crack on top 1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe, add liquid
2. Reduce temperature
3. Use recommended pan size
Cakes are not level 1. Batter uneven
2. Oven or rack not level
3. Pan was warped
1. Distribute batter evenly
2. Level oven or rack
3. Use proper pan
Food too brown on
bottom
1. Oven door opened too
often
2. Dark pans being used
3. Incorrect rack positions
4. Wrong bake setting
5. Pan too large
1. Use door window to check food
2. Use shiny pans
3. Use recommended rack position
4. Adjust to conventional or convection setting as
needed.
5. Use proper pan
Food too brown on top 1. Rack position too high
2. Oven not preheated
3. Sides of pan too high
1. Use recommended rack position
2. Allow oven to preheat
3. Use proper pans
Cookies too fl at 1. Hot cookie sheet 1. Allow sheet to cool between batches
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce number of pans
3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
1. Increase temperature
2. Reduce number of pans
3. Allow oven to preheat
Using the Oven
19
Viking Range | 3 Series Induction Range | RVIR330
CONV ROAST* (Convection Roast)
The convection element runs in conjuction with the inner and outer broil elements. The reversible 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, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc. *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. You
can also roast foods using bake settings. See the “Baking” section for additional information.
Roasting Tips
ALWAYS use a broiler pan and grid. The hot air must be allowed to circulate around the item being roasted. Do not cover what is being
roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be
browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room
temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25˚ F (-3.9˚ C) and the cooking time
by approximately 10 to 15%.
• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add
water to the pan as this will cause a steamed e ect. Roasting is a dry heat process.
• 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.
• 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 rather than either convection setting.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading
the thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers
below the fi rst, continue cooking the meat.
• Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in
the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer
registers 5˚ F (-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.
Using the Oven
CONVECTION ROASTING CHART
Food Weithg Time (min/lb) Temperature
BEEF
Rib Roast
Rare
Medium
Well Done
Rump Roast
Medium
Well Done
Tip Roast
Medium
Well Done
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
3-4 lbs
3-4 lbs
25
24
30
20
24
30
35
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
LAMB
Lamb Leg 3-5 lbs 30 325˚ F (163˚ C)
PORK
Pork Loin
Pork Chops (1” thick)
Ham (fully cooked)
3-5 lbs
1 lb
5 lbs
30
45-50 total time
15
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
POULTRY
Chicken, whole
Turkey, unstu ed
Turkey
Turkey, stu ed
Turkey, stu ed
Turkey breast
3-4 lbs
12-16 lbs
20-24 lbs
12-16 lbs
20-24 lbs
4-6 lbs
25
11
11
9-10
9-10
20
350˚F (177˚C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
20
Viking Range | 3 Series Induction Range | RVIR330
Using the Oven
CONV BROIL* (Convection Broil)
The top element operates at full power. This function is exactly the same as regular broiling with the
additional benefi t of air circulation by the motorized fan in the rear of the oven. Smoke is reduced
since the airfl ow 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 is normal.
HI BROIL
Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The
distance between the foods and the broil elements determines broiling speed. For fast broiling, food
may be as close as 2 inches (5 cm) to the broil element. Fast broiling is best for meats where rare to
medium doneness is desired. Use this setting for broiling average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and o 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 and ham in order to broil food without over-browning it. Use this setting for broiling small and
average cuts of meat.
LOW BROIL
This mode uses only a fraction of the available power to the inner broil element for delicate top-
browning. The inner broil element is on for only part of the time. Use this setting to gently brown
meringue on racks 3 or 4 in 3-4 minutes.
convection broil
High Broil
Medium Broil
Low Broil
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired
results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for cuts of meat 1-2 inches thick and is also more suitable for fl at
pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats
produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural fl avor inside with less
shrinkage.
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven function selector to desired broiling function and the temperature control knob to “Broil”.
4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does
not cycle on and o . With closed door broiling the broil element might cycle on and o if an extended broiling time is required. A built-
in smoke “eliminator” in the top of the oven helps reduce smoke and odors.
21
Viking Range | 3 Series Induction Range | RVIR330
Using the Oven
BROILING CHART
Type and Cut of
Meat
Weight Setting Rack Time (min.)
BEEF
Sirloin, 1”
Rare
Medium
Well done
T-Bone, 3/4”
Rare
Medium
Well done
Hamburger, 1/2”
Medium
Well done
12 oz.
12 oz.
12 oz.
10 oz.
10 oz.
10 oz.
1/4 lb.
1/4 lb.
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Broil
3
3
3
3
3
3
3
3
4
5
6
4
6
8
6
8
CHICKEN
Boneless breast, 1”
Boneless breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
1/2 lb.
1/2 lb.
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
3
3
1
1
3
3
15
15
22
20
22
20
HAM
Ham slice, 1”
1 lb. Broil 3 10
LAMB
Rib chops 12 oz. Convection Broil 2 8
PORK
Loin chops, 3/4”
Bacon
1 lb. Convection Broil
Broil
2
2
10
3
FISH
Salmon steak
Fillets
1 lb.
1 lb.
Broil
Broil
2
2
8
8
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking
surface to help prevent splatter, smoke, and fi re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fi sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on fi rst side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after
broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will
make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up
the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the
openings in the grid so melted fat can drain through to prevent spattering, smoking, or the possibility of grease fi re.
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel
only in straight lines, the e ective cooking area of the broiler is reduced when
using the higher rack position. At high-rack positions, the rays cannot reach all
corners of the broiler grid, so larger pieces of meat might not broil su ciently at
the outer edges. The e ective cooking areas on the broiler grid for each rack
position is shown
Note: Position 6 is the closest to the broiler and position 1 is the closest to the
oven bottom.
95%
80%
65%
50%
35%
25%
22
Viking Range | 3 Series Induction Range | RVIR330
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception.
Your range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF” position. Disconnect
power if you are going to clean thoroughly with water.
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
Cleaning and Maintenance
Glass Ceramic Top
Cleaning of glass ceramic tops is di erent from cleaning a standard porcelain fi nish. To maintain and protect the surface of your new
glass
ceramic top, follow these basic steps:
For normal light soil:
Rub a few drops of a glass ceramic cream to the cool soiled area using a damp paper towel. Wipe until all soil and cream are
removed. Frequent cleaning leaves a protective coating which is essential in preventing scratches and abrasions.
For heavy, burned soil:
1. Apply a few drops of glass ceramic cleaning cream to the cool soiled area.
2. Using a damp paper towel, rub cream into burned on area.
3. Carefully scrape remaining soil with a razor scraper. Hold the scraper at a 30° angle against the ceramic surface.
4. If any soil remains, repeat the steps listed above. For additional protection, after all soil has been removed, polish the entire surface
with the cleaning cream.
5. Bu with a dry paper towel. As the cleaning cream cleans, it leaves a protective coating on the glass surface. This coating helps to
prevent build-up of mineral deposits (water spots) and will make future cleaning easier. Dishwashing detergents remove this protective
coating and therefore make the glass ceramic top more susceptible to staining.
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
1. Prepare the food as recommended.
2. Arrange the food 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
“TruConv”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
CAUTION
You must carefully check the food during the
dehydration process to ensure that it does not catch
fi re.
CAUTION
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. To avoid sickness and
food waste, DO NOT allow defrosted food to remain in the
oven for more than two hours.
Using the Oven
23
Viking Range | 3 Series Induction Range | RVIR330
Cleaning Problems on Glass Tops
Problem Cause To Prevent To Remove
Brown streaks and
specks
Cleaning with sponge or cloth
containing soil laden detergent
water.
Use cleaning cream with
clean damp paper towel.
Use a light application of cleaning cream
with a clean damp paper towel.
Blackened burned
on spots
Spatters or spillovers onto a
hot cooking area or accidental
melting of a plastic fi lm, such as a
bread bag.
Wipe all spillovers as soon
as it is safe and DO NOT
put plastic items on a warm
cooking area.
Clean area with cleaning cream and a
damp paper towel, non-abrasive nylon
pad or scouring brush. If burn-on is not
removed, cool cooktop, and carefully
scrape area with a single- edged razor
blade held at a 30° angle.
Fine brown/gray
lines, fi ne scratches,
or abrasions which
have collected soil
Coarse particles (salt, sugar)
can get caught on the bottom
of cookware and become
embedded into top.
Use of abrasive cleaning
materials.
Wipe the bottom of cookware
before cooking. Clean top
daily with cleaning cream.
DO NOT use abrasive
cleaning materials
Fine scratches are not removable but can
be minimized by daily use of cleaning
cream.
Smearing or
streaking
Use of too much cleaning cream
or use of a soiled dishcloth.
Use a small amount of cream.
Rinse thoroughly before
drying. Use only paper towels
or nylon scrub pad or brush.
Dampen paper towel with a mixture of
vinegar and water and wipe surface.
Wipe area with damp paper towel or lint
free cloth.
Hard water spots Condensation from cooking may
cause minerals found in water
and acids to drip on glasstop and
cause gray deposits. The spots
are often so thin they appear to
be in or the glasstop.
Make sure the bottom of
utensils are dry before
cooking. Daily use of
cleaning cream will help keep
top free from hard water
mineral deposits and food
discoloration.
Mix cleaning cream with water and apply
a thick paste to stained area. Scrub
vigorously. If stain is not removed, reapply
cleaner and repeat process. Also try
cleaning procedure for smearing and
streaking.
Cleaning and Maintenance
Control Panel
DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the control panel. Use hot, soapy
water and a soft clean cloth.
Oven Surfaces
Several di erent fi nishes have been used in your electric oven. Cleaning instructions for each surface are given below. The oven features
a self-clean cycle for the oven interior. See the “Self-Clean Cycle” section for complete instructions. NEVER USE AMMONIA, STEEL WOOL
PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR
OVEN.
Control Knobs
MAKE SURE ALL CONTROL KNOBS POINT TO THE “OFF” POSITION BEFORE REMOVING. Pull the knobs straight o . Wash in detergent
and warm water. Dry completely and replace by pushing fi rmly onto stem.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner
designed for that material when soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders. If
necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material, then use a wooden
or nylon spatula or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. DO NOT permit
citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up any spills
immediately.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-fi lled steel wool pad. DO NOT CLEAN THE OVEN RACKS
USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the self-clean cycle.
24
Viking Range | 3 Series Induction Range | RVIR330
Cleaning and Maintenance
This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn
o soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-o . A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle. The door latch is automatically activated after selecting the self-clean setting.
The latch ensures that the door cannot be opened while the oven interior is at clean temperatures.
Before starting the Self-Clean cycle:
1. Remove the oven racks, and any other items/utensils from the oven. The high heat generated during the cleaning cycle can discolor,
warp, and damage these items. DO NOT use foil or liners in the oven. During the self-clean cycle foil can burn or melt and damage the
oven surface.
2. Wipe o any large spills from the oven bottom and sides. NEVER use oven cleaners inside a self-cleaning oven or on raised portions
of the door.
3. Some areas of the oven must be cleaned by hand before the cycle begins. Soils in these areas will be baked on and very di cult to
clean if not removed fi rst. Clean the door up to the gasket, the door frame, and up to 2 inches inside the frame with detergent and hot
water. Rinse thoroughly and dry.
Self-Clean Cycle
WARNING
ELECTRICAL SHOCK HAZARD
This range features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn o 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 nishes. 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 fi rst 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.
1. Unsnap glass light cover using a screwdriver in the access groove.
2. Firmly grasp light bulb and pull out.
3. Replace with halogen bulb using volt and wattage requirements listed on glass
cover.
4. Replace the light cover by snapping glass cover onto metal box.
5. Reconnect power at the main fuse or circuit breaker.
Replacing the Oven Lights
glass light cover
access groove
light bulb
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or
circuit breaker befor replacing the bulb.
To avoid risk of personal injury, DO NOT touch the
light bulb with bare hands. Clean o any signs of oil from the
bulb and handle with a soft cloth.
Power Failure
No attempt should be made to operate the appliance during a power failure. Make sure the oven control is in the “OFF” position.
Momentary power failure can occur unnoticed. The range is a ected only when the power is interrupted. When it comes back on, the
range will function properly without any adjustments. A “brown-out” may or may not a ect range operation, depending on how severe
the power loss is. If the range is in the self-clean cycle when the power failure occurs, wait until power is restored and allow door to
unlock automatically. Turn all controls o and restart self-clean cycle again, according to instructions.
25
Viking Range | 3 Series Induction Range | RVIR330
Door Removal
Open oven door completely.
Fold latches backward until locked in
place
Slowly close until latches stop
door
Lift door up and out.
1
2
3
Door Replacement
Carefully realign door on hinges.
Slide in and down.
Open oven door completely.
Fold latches forward until locked in
place
Close door.
1
2
3
To start the Self-Clean cycle:
1. Close the door completely.
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.
3. Turn the temperature control knob past the clean setting until the knob stops. At this time, the clean indicator light will come on.
Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on
until the oven reaches the self-clean temperature and will then cycle on and o during the self-clean cycle. When the oven reaches
the elevated temperature needed for self-clean, the door lock indicator light comes on.
4. The door lock indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle is approximately 3-1/2 hours with an additional 30 minutes needed for the oven to cool down enough
for the door latch to disengage. Note: A fan noise will be heard during the self-clean cycle and will continue to run for the 3-1/2 hour
duration of the self-clean cycle.
5. When the cycle is completed, turn both the oven selector and temperature control knob to the “OFF” position. When the oven has
completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.
To stop the Self-Clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the temperature control knob and the oven function selector knob to “OFF”.
When the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened. When
the oven has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.
Cleaning and Maintenance
26
Viking Range | 3 Series Induction Range | RVIR330
Service Information
If service is required, call your authorized service agency.
Have the following information readily available:
• Model number
• Serial number
• Date purchased
• Name of dealer from whom purchased
Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue
to have service problems, contact 1-888-845-4641, or write to:
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930
Record the information indicated below. You will need it if service is ever required.
The model and serial number for your range can be found by opening door and looking under the control
panel.
Record the following information indicated below. You will need it if service is ever required.
Model no. _____________________ _______________ Serial no. __________________________________________
Date of purchase ______________________________ Date installed ______________________________________
Dealer’s name ______________________________________________________________________________________________
Address ___________________________________________________________________________________________________
__________________________________________________________________________________________________________
_
If service requires installation of parts, use only authorized parts to insure protection under the warranty.
KEEP THIS MANUAL FOR FUTURE REFERENCE.
Problem Possible Cause and/or Remedy
Range will not function. Range is not connected to electrical power: Have electrician check power circuit breaker,
wiring, and fuses.
Broil does not work. Temperature control knob is rotated too far past broil position.
Oven light will not work. Light bulb is burned out.
Range is not connected to power.
Oven is not clean after self-clean cycle Temperature control kob not rotated all the way past clean until it stops.
Door will not open after self-clean
cycle
Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is
reached.
Oven does not operate in self-clean Door is not shut tight enough for automatic door latch to lock.
Troubleshooting
27
Viking Range | 3 Series Induction Range | RVIR330
Viking Range | 3 Series Induction Range | RVIR330
VIKING RANGE, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662)455-1200
For more product information , call 1-888-845-4641,
or visit our web site www.vikingrange.com
082970-000A EN (103124)
