Viking RVDR33025BDA 30 Inch Freestanding Dual Fuel Range

Use & Care Manual - Transcript

• Page 1: Use amp Care MANUAL Freestanding 30 Dual Fuel SelfClean Sealed Burner Range 3 SERIES RVDR3302 CRVDR3302
• Page 2 - English - : Congratulations Table of Contents Getting Started Warnings 3 Before Using Range 7 Range Features 7 Oven Functions and Settings 7 Operation Surface Operation 8 Lighting Burners 8 Surface BurnersAutomatic Reignition 9 Surface Cooking Tips 9 Cooking Vessels 9 Oven Features 10 Rack Positions 10 Using the Oven10 Preheat 10 Conventional and Convection Cooking 11 Baking 11 BAKE Natural Air ow Bake 11 CONVECTION BAKE 11 TruConv Bake 11 Roasting 15 Convection Roast 15 Broiling 17 CONVECTION BROIL Infrared Convection Broil 17 HI Broil 17 MED Broil17 LOW Broil17 Convection Dehydrate 20 Convection Defrost 20 Product Care Cleaning and Maintenance 21 SelfClean Cycle 22 Replacing Oven Lights23 Door Removal 24 Door Replacement 24 Troubleshooting 25 Service Information 26 Warranty 27 Congratulations and welcome to 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 stateoftheart selfcleaning 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 ranges care and operation Your complete satisfaction is our ultimate goal If you have any questions or comments about this product please contact our Consumer Support Center at 18888454641 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 our products visit us online at vikingrangecom
• Page 3 - English - : 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 appliance ALWAYS contact the manufacturer about problems or conditions you do not understand Recognize Safety Symbols Words Labels 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 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 Read and follow all instructions before using this appliance to prevent the potential risk of re 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 manual To ensure proper and safe operation Appliance must be properly installed and grounded by a quali ed technician DO NOT attempt to adjust repair service or replace any part of your appliance unless it is speci cally recommended in this manual All other servicing should be referred to a quali ed servicer Have the installer show you the location of the gas shuto valve and how to shut it o in an emergency A certi ed technician is required for any adjustments or conversions to Natural or LP gas KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE I f the information in this manual is not followed exactly a re 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 neighbors phone Follow the gas suppliers instructions If you cannot reach your gas supplier call the re department Installation and service must be performed by a quali ed 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 antitip brackets To make sure the bracket has been installed properly look behind the range with a 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 ANTITIP DEVICE PACKED WITH RANGE SEE INSTALLATION INSTRUCTIONS To avoid risk of property damage personal injury or death follow information in this manual exactly to prevent a re or explosion DO NOT store or use gasoline or other ammable vapors and liquids in the vicinity of this or any 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 WARNING WARNING WARNING WARNING DO NOT use commercial oven cleaners inside the oven Use of these cleaners can produce hazardous fumes or can damage the porcelain nishes WARNING CAUTION DO NOT store items of interest to children over the unit Children climbing to reach items could be seriously injured 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
• Page 4 - English - : WARNING ELECTRICAL SHOCK HAZARD DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break Should the bulb break disconnect electric power to the appliance at the main fuse or circuit breaker before removing bulb to avoid electrical shock 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 ow through the oven and may cause carbon monoxide poisoning Aluminum foil linings may also trap heat causing a re hazard WARNING BURN HAZARD When selfcleaning surfaces may get hotter than usual Therefore children should be kept away The oven door especially the glass can get hot Danger of burning DO NOT touch the glass and children should be kept away CAUTION To avoid sickness and food waste DO NOT allow defrosted food to remain in the oven for more than two hours NOTICE DO NOT turn the Temperature Control on during defrosting Turning the convection fan on will accelerate the natural defrosting of the food without the heat CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch re DO NOT touch the exterior portions of the oven after selfcleaning cycle has begun since some parts become extremely hot to the touch During the rst few times the selfcleaning feature is used there may be some odor and smoking from the curing of the binder in the highdensity insulation used in the oven When the insulation is thoroughly cured this odor will disappear During subsequent selfcleaning cycles you may sense an odor characteristic of high temperatures KEEP THE KITCHEN WELLVENTED DURING THE SELFCLEAN CYCLE WARNING 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 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 ammable items and may increase pressure in closed containers which may cause them to burst Many aerosoltype spray cans are EXPLOSIVE when exposed to heat and may be highly 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 lighted surface burner 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 re hazard In Case of Fire Turn o appliance and ventilating hood to avoid spreading the ame Extinguish ame then turn on hood to remove smoke and odor Cooktop Smother re or ame in a pan with a lid or cookie sheet NEVER pick up or move a aming pan Oven Smother re or ame by closing the oven door DO NOT use water on grease res Use baking soda a dry chemical or foamtype extinguisher to smother re or ame GREASEGrease is ammable and should be handled carefully DO NOT use water on grease res Flaming grease can be extinguished with baking soda or if available a multipurpose dry chemical or foam type extinguisher Let fat cool before attempting to handle it DO NOT allow grease to collect around the oven or in vents Wipe up spillovers immediately Child Safety 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 Warnings
• Page 5 - English - : Cooking Safety 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 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 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 o before removing pan to prevent exposure to burner ame ALWAYS adjust surface burner ame so that it does not extend beyond the bottom edge of the pan An excessive ame is hazardous wastes energy and may damage the appliance pan or cabinets above the appliance This 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 DO NOT heat unopened food containers build up of pressure may cause the container to explode and result in injury Use dry sturdy potholders Damp potholders 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 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 ammable materials accumulate in or near the appliance hood or vent fan Clean hood frequently to prevent grease from accumulating on hood or lter When aming foods under the hood turn the fan o NEVER wear garments made of ammable material or loose tting or longsleeved apparel while cooking Clothing may ignite or catch utensil handles DO NOT drape towels or materials on oven door handles These items could ignite and cause burns 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 re or damage to the appliance Use foil only as directed in this guide PREPARED FOOD WARNING Follow food manufacturers instructions If a plastic frozen food container andor 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 aming liquor or other spirits under an exhaust TURN THE FAN OFF The draft could cause the ames to spread out of control Once the unit has been installed as outlined in the Installation 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 installed Ensure that the kitchen is wellventilated Keep natural venting holes open or install a mechanical ventilation device Prolonged or intensive use of the appliance may call for additional such as opening a window or more e ective ventilation such as increasing the level of a mechanical ventilation if present Utensil Safety Use pans with 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 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 ammable materials and spillage due to unintentional 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 could damage the utensil and the appliance Follow the manufacturers directions when using oven cooking bags Only certain types of glass glassceramic ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to the sudden change in temperature Follow manufacturers 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 speci cally recommended in this guide DO NOT use eyelid covers for the surface units stovetop grills or addon 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 The ame of the burner should be adjusted to just cover the bottom of the pan or pot Excessive burner setting may cause scorching of adjacent countertop surfaces as well as the outside of the utensil This is based on safety considerations Warnings
• Page 6 - English - : Warnings Heating Elements NEVER touch oven bake and broil burner areas or interior surfaces of oven B ake and broil burners may be hot even though they are dark in color Areas near burners 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 ammable materials contact heating elements areas near elements or interior surfaces of oven until they have had su cient time to cool Other surfaces of the oven may become hot enough to cause burns such as the oven vent opening the surface near the vent opening and the oven door window Cleaning Safety Turn o all controls and wait for appliance parts to cool before touching or cleaning them DO NOT touch the burner grates 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 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 No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the oven Improper oven liners may result in a risk of electric shock or re Keep oven free from grease buildup SelfClean 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 selfclean oven 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 due to overheated cooking oil fat margarine and overheated nonstick cookware may be harmful About Your Appliance or 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 eg stepping sitting or leaning on them can result in potential hazards andor injuries Power Failure If power failure occurs the electric igniters will not work 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 brownout may or may not a ect range operation depending on how severe the power loss is
• Page 7 - English - : Before Using Your 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 o and odors on rst use of the appliancethis is normal Oven Important Before rst use wipe interior with soapy water and dry thoroughly Then set the oven selector to bake the thermostat to 450F and operate for an hour All models include A broad range of baking and broiling modesup to eight cooking modes in allto make even your most challenging baking projects a success Exclusive onepiece tooled and porcelainized cooking surface contains spills for easy cleaning Split baking and broiling elementswhich reduces preheating time and provides greater control and more even heating A reversing convection fan which is two times larger than most on the marketthis allows you to cook foods more thoroughly and evenlyeven 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 lowbroil mode for delicate broiling and topbrowning A pro led concealed bake element for easier cleaning This appliance is certi ed by StarK to meet strict regulations in conjunction with speci c instructions found on wwwstarkorg 1 Interior oven light switch 2 Left front burner control knob 3 Left rear burner control knob 4 Center burner control knob 5 Oven function selector knob 6 SelfClean indicator light 7 Oven temperature control knob 8 Oven temperature indicator light 9 Right rear burner control knob 10 Right front burner control knob 11 Island Trim 12 One 9100 Nat 8000 LP BTU burner 13 One 12000 Nat 11000 LP BTU burner 14 One 18000 Nat 16000 LP BTU burner 15 One 17000 Nat 15000 LP BTU burner 16 One 9100 Nat 6500 LP BTU burne 17 Identi cation plate 18 Three oven racksSix rack positions 1 2 3 4 5 6 7 8 9 10
• Page 8 - English - : Oven Functions and Settings BAKE TwoElement 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 multirack baking for breads cakes cookies up to 6 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 where 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 overbrowned 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 Lighting Burners All burners are ignited by electric ignition There are no open ame standing pilots Surface BurnersAutomatic 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 reignition system If the ame goes out for any reason the burners will automatically reignite if the gas is still owing When gas is permitted to ow to the burners the electric igniters start sparking On all surface igniters you should hear a clicking sound If you do not turn o 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 ame size Setting the proper ame height for the desired cooking process and selecting the correct cooking vessel will result in superior cooking performance while also saving time and energy Surface Operation Burner Use Front left Front right 18000 BTU 17000 BTU Best for bringing large quantities of liquid to temperature and when preparing large quantities of food Rear left 9100 BTU Best for simmering delicate sauces etc Center 9100 BTU burner Best for use with the reversible griddlegrill accessory Rear Right 12000 BTU burner Best used for most standard surface cooking needs Your range is equipped with a variety of di erent sized surface burners Below is a guide for which burners work best for certain cooking applications
• Page 9 - English - : Surface Cooking Tips Use low or medium ame heights when cooking in vessels that are poor conductors of heat such as glass ceramic and castiron Reduce the ame height until it covers approximately 13 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 Reduce the ame if it is extending beyond the bottom of the cooking vessel A ame 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 ame height to the minimum level necessary to perform the desired cooking process Remember that food cooks just as quickly at a gentle boil as it does at a rolling boil Maintaining a higher boil than is necessary wastes energy cooks away moisture and causes a loss in food avor and nutrient level The minimum pot or pan vessel diameter recommended is 6 15 cm Use of pots or pans as small as 4 10 cm is possible but not recommended Surface Heat Settings Heat Setting Use Simmer Melting small quantities Steaming rice Simmering sauces Low Melting large quantities Med Low Lowtemperature frying eggs etc Simmering large quantities Heating milk cream sauces gravies and puddings Med Sauteing and browning braising and panfrying Maintaining slow boil on large quantities Med High Hightemperature frying Pan broiling Maintaining fast boil on large quantities High Boiling water quickly Deepfat 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 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 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 using big pots andor high ames 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 Surface Operation
• Page 10 - English - : Rack Positions Each oven is equipped with three tiltproof 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 TruConvec element behind baffle 3 Oven racks Concealed bake element Oven Features 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 nd other foods that are also prepared more consistently in conventional bake It is recommended to use this function for singlerack baking Convection cooking is a cooking technique which utilizes fanforced air to circulate throughout the entire oven cavity creating the optimum cooking environment Cooking with convection is intended when performing multi rack baking and for heavier foods Below are some 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 temperature by 25F 10C 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 1015 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 1015 reduction in cooking time A major bene 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 of three racks at the same time include pizza cakes cookies biscuits mu ns rolls and frozen convenience foods For threerack baking use any combination of rack positions 2 3 4 and 5 For tworack baking use rack positions 2 and 4 or positions 3 and 5 Remember that the racks are numbered from bottom to top 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 multirack 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 350F in TruConvec mode when compared to the amount of time it takes to preheat the oven cavity to 350F in conventional bake mode Also preheat time can vary based on some external factors such as room temperature and power supply A signi 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
• Page 11 - English - : BAKE Natural Air ow Bake Full power heat is radiated from the Ushaped bake burners in the bottom of the oven cavity and is circulated with natural air ow This function is recommended for single rack baking Many cookbooks contain recipes to be cooked in the conventional manner Conventional baking is suitable for dishes that require a high temperature Use this setting for baking and casseroles To Use BAKE Function 1 Arrange the oven rack in the desired position before turning oven on 2 Set the oven temperature control knob to desired temperature and Oven Selector knob ot BAKE 3 Close the door Convection Bake Heat is radiated from the U shaped bake burners in the bottom of the oven cavity The heated air is circulated by one motorized fan in the rear of the oven providing a more even heat distribution Multiple rack use is possible for the largest baking job When roasting cool air is quickly replacedsearing meats on the outside and retaining more juices and natural avor on the inside with less shrinkage This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens To Use CONVECTION BAKE Function 1 Arrange the oven rack in the desired position before turning oven on 2 Set the oven temperature control knob to desired temperature and Oven Selector knob to CONVECTION BAKE 3 Close the door Baking twoelement bake convection bake 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 TruConvec 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 Look through the door window to check doneness whenever possible 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 product 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 re ective pans for light golden crusts Avoid the use of old darkened pans Warped dented stainless steel and tincoated pans heat unevenly and will not give uniform baking results Pan Placement Tips When using large 15quot x 13quot 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 the 3rd and 5th position for more consistent even baking 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
• Page 12 - English - : Baking CONVENTIONAL BAKING CHART Food Pan Size Single Rack Position 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 400F 204C 375F 191C 400F 204C 375F 191C 400F 204C 350F 177C 375F 191C 375F 191C 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 375F 191C 350F 177C 350F 177C 350F 177C 350F 177C 350F 177C 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 350F 177C 375F 191C 375F 191C 25 30 12 15 10 12 PASTRY Cream pu s Cookie sheet 3 or 4 400F 204C 30 35 PIES Crust un lled Crust lled Lemon meringue Pumpkin Custard 9 round 9 round 9 round 9 round 64 oz cups 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 400F 204C 350F 177C 350F 177C 350F 177C 350F 177C 10 12 55 60 12 15 35 40 35 40 ENTREES Egg rolls Fish sticks Lasagna frozen Pot pie Green peppersstu ed Quiche Pizza 12 Mac amp 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 400F 204C 425F 218C 375F 191C 400F 204C 375F 191C 400F 204C 400F 204C 375F 191C 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 375F 191C 350F 177C 375F 191C 425F 218C 60 65 45 50 50 55 20 25 Note The above information is given as a guide only
• Page 13 - English - : Baking CONVECTION BAKING CHART Food Pan Size Single Rack Position 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 375F 191C 375F 191C 375F 191C 350F 177C 375F 191C 325F 163C 350F 177C 350F 177C 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 350F 177C 325F 163C 325F 163C 325F 163C 325F 163C 325F 163C 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 325F 163C 350F 177C 350F 177C 20 25 7 10 7 10 PASTRY Cream pu s Cookie sheet 3 or 4 400F 204C 30 35 PIES Crust un lled Crust lled Lemon meringue Pumpkin Custard 9 round 9 round 9 round 9 round 64 oz cups 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 375F 191C 325F 163C 325F 163C 325F 163C 7 9 50 55 10 12 45 55 ENTREES Egg rolls Fish sticks Lasagna frozen Pot pie Green peppersstu ed Quiche Pizza 12 Mac amp 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 375F 191C 400F 204C 350F 177C 350F 177C 350F 177C 375F 191C 350F 177C 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 350F 177C 325F 163C 350F 177C 400F 204C 50 55 35 40 40 45 15 20 Note The above information is given as a guide only
• Page 14 - English - : Baking 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 nd this to be true it is necessary for you to adjust your recipes and cooking times accordingly COMMON BAKING PROBLEMSREMEDIES 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 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
• Page 15 - English - : Roasting CONV ROAST Convection Roast The convection element runs in conjunction 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 highspeed 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 convection roast Roasting Tips ALWAYS use a broiler pan and grid not inlcuded 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 25F 39C 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 12 inch 13 cm further into the meat then take a second reading If the second temperature registers below the 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 5F 15C to 10 F 12C 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
• Page 16 - English - : Roasting CONVECTION ROASTING CHART Food Weithg Time minlb Temperature BEEF Rib Roast Rare Medium Well Done Rump Roast Medium Well Done Tip Roast Medium Well Done 46 lbs 46 lbs 46 lbs 46 lbs 46 lbs 34 lbs 34 lbs 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 35 lbs 30 325 F 163 C PORK Pork Loin Pork Chops 1 thick Ham fully cooked 35 lbs 1 lb 5 lbs 4550 total time 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 34 lbs 1216 lbs 2024 lbs 1216 lbs 2024 lbs 46 lbs 910 910 350F 177C 325 F 163 C 325 F 163 C 325 F 163 C 325 F 163 C 325 F 163 C
• Page 17 - English - : Broiling CONVECTION BROIL Infrared Convection Broil The top burner operates at full power This function is exactly the same as regular broiling with the additional bene t of air circulation by the motorized fan in the rear of the oven Smoke is reduced since the air ow also reduces peak temperatures on the food Use this setting for broiling thick cuts of meats 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 small and 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 overbrowning 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 topbrowning 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 34 minutes convection broil high broil medium broil low broil
• Page 18 - English - : Broiling 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 highrack 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 25 35 50 65 80 95 Broiling Tips ALWAYS use a broiler pan and grid for broiling not inlcuded They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter smoke and re To keep meat from curling slit fatty edge Brush chicken and sh with butter several times as they broil to prevent drying out To prevent sticking lightly grease broiler tray Broil on 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 Broiling Instructions Broiling is a dryheat 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 is most successful for cuts of meat 12 inches thick and is also more suitable for 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 avor inside with less shrinkage To Use Broil or Convection Broil 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 temperature control knob to Broil and the Oven Selector knot to either HI MED or LOW 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 urner might cycle on and o if an extended broiling time is required A builtin smoke quoteliminatorquot in the top of the oven helps reduce smoke and odors
• Page 19 - English - : Broiling BROILING CHART Type and Cut of Meat Weight Setting Rack Time min BEEF Sirloin 1 Rare Medium Well done TBone 34 Rare Medium Well done Hamburger 12 Medium Well done 12 oz 12 oz 12 oz 10 oz 10 oz 10 oz 14 lb 14 lb Broil Broil Broil Broil Broil Broil Broil Broil CHICKEN Boneless breast 1 Boneless breast 1 Bonein breast Bonein breast Chicken pieces Chicken pieces 12 lb 12 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 HAM Ham slice 1 1 lb Broil 3 10 LAMB Rib chops 12 oz Convection Broil 2 8 PORK Loin chops 34 Bacon 1 lb Convection Broil Broil FISH Salmon steak Fillets 1 lb 1 lb Broil Broil
• Page 20 - English - : Convection Dehydrate Convection Dehydrate This oven is designed not only to cook but also to dehydrate fruits and vegetables Warm air is circulated by a motorized fan in the rear of the oven and 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 topquality foods should be used 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 temperature control to 200F 933C and turn on the Oven Selector to CONVECTION BAKE Convection Defrost 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 1 Place the frozen food on a baking sheet 2 Set the oven temperature control knob to OFF and turn the Oven Selector knob to CONVECTION BAKE Convection Defrost 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 re
• Page 21 - English - : 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 Surface Burner Wipe up spillovers as soon as possible after they occur and before they get a chance to burn in and cook solid In the event of a spillover follow these steps Allow the burner and grate to cool to a safe temperature level Lift o the burner grate Wash in warm soapy water Remove the burner cap and burner head and clean Burner Caps The surface burner caps should be routinely removed and cleaned ALWAYS clean the burner caps after a spillover Keeping the burner caps clean will prevent improper ignition and uneven ames To clean pull burner cap straight up from the burner base Wipe o surface burner caps with warm soapy water and a soft cloth after each use Use a nonabrasive cleanser such as Bon Ami and a soft brush or soft Scotch Brite pad for cookedon foods Dry thoroughly after cleaning For best cleaning and to avoid possible rusting DO NOT clean in dishwasher or selfcleaning oven Cleaning and Maintenance 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 Igniter Burner cap Burner grate Burner head Burner base Burner Head If ports on burner head are clogged clean with a straight pin DO NOT enlarge or distort the ports DO NOT use a toothpick to clean the ports When replacing burner head carefully align the 2 tabs underneath the burner head with the outside edge of burner base Make sure the tabs are not aligned with the igniter and the burner cap is level Note For stubborn stains use a non abrasive cleanser such as Bon Ami and a soft brush or soft Scotch Brite pad Cleaning Tip For di cult to clean burner caps and heads place parts in a zip seal bag with ammonia 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 nishes have been used in your oven 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 THE 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 rmly onto stem DO NOT use any cleaners containing ammonia or abrasives They could remove the graphics from the knob SelfClean Your oven features a selfclean cycle for the oven interior See the SelfClean Cycle section for complete instructions Glass Surfaces Clean with detergent and warm water Glass cleaner can be used to remove ngerprints If using glass cleaner ammonia make sure that it does not run down on exterior door surface Oven Racks Clean with detergent and hot water Stubborn spots can be scoured with a soap lled steel wool pad
• Page 22 - English - : 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 Cleaning and Maintenance DO NOT touch the exterior portions of the oven after selfcleaning cycle has begun since some parts become extremely hot to the touch During the rst few times the selfcleaning feature is used there may be some odor and smoking from the curing of the binder in the highdensity 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 WELLVENTED DURING THE SELFCLEAN CYCLE WARNING SelfClean Cycle This oven features an automatic pyrolytic selfcleaning cycle During this cycle the oven reaches elevated temperatures in order to burno soil and deposits An integral smoke eliminator helps reduce odors associated with the soil burno A powder ash residue is left in the bottom of the oven after completion of the selfclean cycle The door latch is automatically activated after selecting the selfclean setting The latch ensures that the door cannot be opened while the oven interior is at clean temperatures Before starting the SelfClean cycle 1 Remove the oven racks and any other itemsutensils 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 selfclean 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 selfcleaning 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 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 To start the SelfClean cycle 1 Close the door completely Turn the Oven Selector knob to SELF CLEAN 2 Turn the temperature control knob to the clean setting stop 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 selfclean temperature and will then cycle on and o during the selfclean cycle 3 The clean indicator light will remain on until the selfclean is completed or interrupted and the oven temperature drops to a safe temperature A complete cycle is approximately 212 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 selfclean cycle and will continue to run for the 212 hour duration of the selfclean cycle 4 When the cycle is completed turn 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 SelfClean cycle To cancel or interrupt the selfcleaning cycle turn both the oven selector and temperature control 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
• Page 23 - English - : Replacing Oven Lights WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb WARNING DO NOT touch bulb with bare hands Clean o any signs of oil from the bulb and handle with a soft cloth DO NOT touch bulb with bare hands Clean o any signs of oil from the bulb and handle with a soft cloth 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 glass light cover access groove light bulb Cleaning and Maintenance
• Page 24 - English - : Door Removal Door Replacement Cleaning and Maintenance Open door completely Fold latches back until locked in place Gently close until latches stop door Close door Lift door up and out Carefully realign door on hinges Slide in and down Open door completely Fold latches forward until locked in place
• Page 25 - English - : Troubleshooting Problem Possible Cause andor 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 Igniters will not work Circuit is tripped Fuse is blown Range is not connected to power Igniters sparking but no ame ignition Gas supply valve is in OFF position Gas supply is interrupted Igniters sparking continuously after ame ignition Power supply is not grounded Power supply polarity is reversed Igniters are wet or dirty Burner ignites but ame is large distorted or yellow Burner ports are clogged Unit is being operated on wrong type of gas Air shutters not properly adjusted Strong odor andor smoke is noticed rst few times oven is used This is normal burn o of insulation and protective oils in oven This will go away after using oven a few times Oven indicator light on oven will not heat Oven is operating properly Unit will resume heating function once it has cooled
• Page 26 - English - : 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 18888454641 or write to VIKING RANGE LLC PREFERRED SERVICE 111 Front Street Greenwood Mississippi 38930 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 Dealers name Address If service requires installation of parts use only authorized parts to insure protection under the warranty KEEP THIS MANUAL FOR FUTURE REFERENCE Service Information
• Page 27 - English - : Warranty FREESTANDING DUAL FUEL RANGE WARRANTY TWO YEAR FULL WARRANTY Freestanding dual fuel ranges and all of their component parts except as detailed below are warranted to be free from defective materials or workmanship in normal residential use for a period of two 2 years from the date of original retail purchase Viking Range LLC warrantor agrees to repair or replace at its option any part which fails or is found to be defective during the warranty period 90 DAY COSMETIC WARRANTY Product is warranted to be free from cosmetic defects in materials or workmanship such as scratches on stainless steel paintporcelain blemishes etc for a period of ninety 90 days from the date of original retail purchase or closing date for new construction whichever period is longer Any defects must be reported to the selling dealer within ninety 90 days from date of original retail purchase Viking Range LLC uses high quality processes and materials available to produce all color nishes However slight color variation may be noticed because of the inherent di erences in painted parts and porcelain parts as well as di erences in kitchen lighting product locations and other factors Therefore this warranty does not apply to color variation attributable to such factors 90 Day Residential Plus Viking products are designed and certi ed for residential use only They are not intended for use in commercial applications Viking products should only be used in accordance to national and local codes Viking is not responsible for property damage or injury resulting from use in a commercial application To support the manufacturing quality of its appliances Viking will provide a full 90 day warranty for products used in Residential Plus applications This Residential Plus warranty applies to applications where use of the product extends beyond residential use but is in compliance with national and local code In some jurisdictions these applications are zoned as residential Examples of but not limited to such applications covered by this warranty are bed and breakfasts re stations private clubs churches condominiumapartment common areas etc Under this Residential Plus warranty the product its components and accessories are warranted to be free from defective material or workmanship for a period of ninety 90 days from the date of original retail purchase Viking Range LLC warrantor agrees to repair or replace at its option any part which fails or is found to be defective during the warranty period This warranty covers parts and labor This warranty excludes use of the product in all commercial locations such as restaurants food service locations and institutional food service locations FIVE YEAR LIMITED WARRANTY ON BURNERS Any surface burner or oven element which fails due to defective materials or workmanship in normal residential use during the third thru the fth year from the date of original retail purchase will be repaired or replaced free of charge for the part itself with the owner paying all other costs shipping handling and labor Aesthetic conditions such as corrosion scratching discoloration carbonfood build up or similar blemishes due to normal wear and tear or improper use or lack of maintenance is excluded from this warranty WARRANTY TERMS This warranty extends to the original retail purchaser of the product warranted hereunder and to each transferee owner of the product during the term of the original purchasers warranty The warranty is transferable by the original retail purchaser via home sale only If a transferee owner is unable to provide proof of purchase from the original purchaser and the product has not been previously registered the production date of the product located in the serial number on the product will serve as the e ective warranty start date The activation date of the warranty begins from the date of original retail purchase In the case of new product purchase via building development sales activation begins from the earlier date of either certi cate of occupancy or 24 months from date of manufacture Note date of manufacture is identi ed by serial tag on product This warranty does not cover units purchased as bstock liquidation salvage seconds refurbished asis used products This warranty shall apply to products purchased in the United States and Canada Products must be purchased in the country where service is requested Warranty service must be performed by a Viking Range LLC authorized service agency or representative Warranty shall not apply to damage resulting from abuse accident natural disaster loss of electrical power to the product for any reason alteration improper installation improper operation or repair service of the product by anyone other than a Viking Range LLC authorized service agency or representative This warranty does not apply to commercial usage Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty breach of contract or otherwise Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages so the above limitations do not apply to you Owner shall be responsible for proper installation providing normal care and maintenance providing proof of purchase upon request and making the product reasonably accessible for service If the product or one of its component parts contains a defect or malfunction during the warranty period after a reasonable number of attempts by the warrantor to remedy the defects or malfunctions the owner is entitled to either a refund or replacement at the warrantors discretion of the product or its component part or parts Warrantors liability on any claim of any kind with respect to the goods or services covered hereunder shall in no case exceed the price of the goods or service or part thereof which gives rise to the claim WARRANTY SERVICE Under the terms of this warranty service must be performed by a Viking Range LLC authorized service agent or representative Service will be provided during normal business hours Labor performed at overtime or premium rates shall not be covered by the warranty To obtain warranty service contact Viking Range LLC Customer Care at 18888454641 Please have model number serial number and date of original purchase available when calling IMPORTANT retain proof of original purchase to establish warranty period The return of the owner registration card is not a condition of warranty coverage You should however return the owner registration card so Viking Range LLC can contact you should any question of safety arise which could a ect you Any implied warranties of merchantability and tness applicable to the above described burner assemblies infrared rotisserie burners grill grates and stainless steel parts are limited in duration to the period of coverage of the applicable express written limited warranties set forth above Some jurisdictions do not allow limitations on how long an implied warranty lasts so the above limitations may not apply to you This warranty gives you speci c legal rights and you may also have other rights which may vary from jurisdiction to jurisdiction Speci cations subject to change without notice
• Page 28 - English - : Viking Range LLC 111 Front Street Greenwood Mississippi 38930 USA 662 4551200 For product information call 18888454641 or visit our web site at vikingrangecom 057141000C EN 013120