Use & Care
Professional Freestanding Ranges /
Built-In Rangetops
VGR7362, VGR7482,
VDR7362, CVDR7362, VDR7482, CVDR7482
VRT736, VRT748,
Getting Started
Warnings ____________________________________________________________________________________________3
Before Using Range __________________________________________________________________________________8
Product Controls
Rangetop Features ____________________________________________________________________________________9
Gas Range Features __________________________________________________________________________________9
Dual fuel Range Features ____________________________________________________________________________10
Backlit Knobs Features________________________________________________________________________________11
Oven Functions and Settings __________________________________________________________________________12
Operation
Surface Operation____________________________________________________________________________________13
Lighting Burners __________________________________________________________________________________13
Surface Burners-Automatic Reignition ________________________________________________________________13
Vari-Simmer™ ____________________________________________________________________________________13
Surface Cooking Tips ______________________________________________________________________________14
Cooking Vessels __________________________________________________________________________________14
Griddle/Simmer Plate ________________________________________________________________________________15
Oven Features ______________________________________________________________________________________16
Rack Positions ____________________________________________________________________________________16
Using the Oven ______________________________________________________________________________________17
Conventional and Convection Cooking ________________________________________________________________17
Baking ____________________________________________________________________________________________17
Bake (VGR Gas Ranges) ____________________________________________________________________________17
Convection Bake (Gas Ranges) ______________________________________________________________________17
Bake (Dual Fuel Ranges) ____________________________________________________________________________18
Convection Bake (Dual Fuel Ranges) __________________________________________________________________18
Roasting (Dual Fuel Ranges) ________________________________________________________________________22
Broiling (VGR Ranges) ________________________________________________________________________________25
Broiling (VDR Ranges) ________________________________________________________________________________26
Convection Dehydrate ________________________________________________________________________________27
Convection Defrost __________________________________________________________________________________27
Product Care
Cleaning and Maintenance ____________________________________________________________________________28
Replacing Oven Lights ________________________________________________________________________________30
Self-Clean Cycle (Dual Fuel models) ____________________________________________________________________31
Door Removal ______________________________________________________________________________________32
Door Replacement __________________________________________________________________________________32
Troubleshooting ____________________________________________________________________________________33
Service Information __________________________________________________________________________________34
Warranty __________________________________________________________________________________________35
2
Congratulations
Congratulations and welcome to the elite world of Viking Range, LLC 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 range.
Your range is designed to offer years of reliable service. This Use and Care Manual will provide you with the information you
need to become familiar with your range’s care and operation.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the
dealer from whom you purchased it, or contact our Consumer Support Center at 1-888-845-4641.
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 our complete and growing selection of products, contact your dealer or visit us online at
vikingrange.com
Table of Contents
3
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
Read and follow all instructions before using this appliance to prevent the potential risk of fire, electric shock, personal injury or
damage to the appliance as a result of improper usage of the appliance. Use appliance only for its intended purpose as described
in this manual.
To ensure proper and safe operation: Appliance must be properly installed and grounded by a qualified technician. DO NOT
attempt to adjust, repair, service, or replace any part of your appliance unless it is specifically recommended in this manual. All
other servicing should be referred to a qualified servicer. Have the installer show you the location of the gas shutoff valve and
how to shut it off in an emergency. A certified technician is required for any adjustments or conversions to Natural or LP gas.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE
Hazards or unsafe practices which WILL result in
severe personal injury or death
Hazards or unsafe practices which COULD result in
death or severe personal injury
DANGER
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.
WARNING
CAUTION
WARNING
If the information in this manual is not followed
exactly, a fire or explosion may result causing
property damage, personal injury or death.
WHAT TO DO IF YOU SMELL GAS:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switch.
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's
phone. Follow the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire
department.
Installation and service must be performed by a qualified
installer, service agency or the gas supplier.
WARNING
To avoid risk of property damage, personal
injury or death; follow information in this
manual exactly to prevent a fire or explosion. DO
NOT store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any appliance.
WARNING
WARNING
DO NOT use commercial oven cleaners inside the oven. Use
of these cleaners can produce hazardous fumes or can
damage the porcelain finishes.
TIPPING HAZARD
To reduce the risk of the appliance tipping, it must
be secured by a properly installed anti-tip
bracket(s). To make sure the bracket has been
installed properly, look behind the range with a
flashlight to verify proper installation engaged in
the rear top left corner of the range.
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE
• SEE INSTALLATION INSTRUCTIONS
Warnings
Warnings
4
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 flammable 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 flammable 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 flammable. Avoid their use or storage near an
appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave
plastic items on the rangetop as they may melt or soften if left too close to the vent or a 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; fire hazard.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish flame then turn on hood to remove smoke and odor.
• Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven door. DO NOT use water on grease fires. Use baking soda, a dry chemical or foam-
type extinguisher to smother fire or flame.
• GREASE–Grease is flammable and should be handled carefully.
DO NOT
use water on grease fires. 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.
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 off before removing pan to
prevent exposure to burner flame.
•
ALWAYS
adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous,
wastes energy and may damage the appliance, pan or cabinets above the appliance. 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 pot-holders. Damp pot-holders may cause burns from steam. Dishtowels or other substitutes should NEVER be used
as potholders because they can trail across hot surface burners and ignite or get caught on appliance 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 flammable materials accumulate in or near the appliance, hood or vent fan. Clean hood
frequently to prevent grease from accumulating on hood or filter. When flaming foods under the hood, turn the fan off.
• NEVER wear garments made of flammable material or loose fitting or long-sleeved 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 pot-
holders.
ALWAYS
avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder.
• ALWAYS turn the oven off 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, fire, or damage to the
appliance. Use foil only as directed in this guide.
Warnings
5
• 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 “flaming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the flames 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 well-ventilated. 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 effective ventilation
(such as increasing the level of a mechanical ventilation if present).
Utensil Safety
• Use pans with flat 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 filled 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 flammable 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 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 specifically 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.
• The flame of the burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause
scorching of adjacent counter-top surfaces, as well as the outside of the utensil. This is based on safety considerations.
Burners and Heating Elements
• NEVER touch oven bake and broil burner areas or interior surfaces of oven.
• Bake 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 flammable materials contact hot burners, heating elements, areas near
elements, or interior surfaces of oven until they have had sufficient 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 off 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 sufficient 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 fire. Keep oven free from grease buildup.
6
Warnings
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 oven racks and other utensils and wipe up excessive spillovers to prevent excessive
smoke, flareups or flaming.
• 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 top cooking surface of the range to become hot during a self-clean cycle. Therefore, touching the top
cooking surface during a clean cycle should be avoided.
Important Safety Notice and Warning
The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to
publish a list of substances known to the State of California to cause cancer or reproductive harm, and requires businesses to
warn customers of potential exposures to such substances. Users of this appliance are hereby warned that when the oven is
engaged in the self-clean cycle, there may be some low-level exposure to some of the listed substances, including carbon
monoxide. Exposure to these substances can be minimized by properly venting the oven to the outdoors by opening the
windows and/or door in the room where the appliance is located during the self-clean cycle.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive
respiratory system. Fumes released during an oven self-cleaning cycle may be harmful or 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 off. When the oven is in use, the vent and
surrounding area become hot enough to cause burns. After oven is turned off, DO NOT touch the oven vent or surrounding areas
until they have had sufficient 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.
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 affected 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 affect range operation, depending on how severe
the power loss is.
WARNING
NEVER use appliance as a space heater to heat or warm a
room to prevent potential hazard to the user and damage
to the appliance. Also, DO NOT use the rangetop or oven as
a storage area for food or cooking utensils.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT
touch a hot oven light bulb with a damp
cloth as the bulb could break. Should the bulb
break, disconnect power to the appliance before
removing bulb to avoid electrical shock.
Warnings
7
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main
fuse or circuit breaker before replacing bulb.
WARNING
WARNING
To avoid sickness and food waste, DO NOT allow
defrosted food to remain in the oven for more than two
hours.
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.
WARNING
NOTICE
DO NOT turn the Temperature Control on during
defrosting. Turning the convection fan on will accelerate
the natural defrosting of the food without the heat.
WARNING
BURN HAZARD
The oven door, especially the glass, can get hot.
Danger of burning: DO NOT touch the glass!
WARNING
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously
injured.
WARNING
You must carefully check the food during the
dehydration process to ensure that it does not catch fire.
This range features a self-cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn off
soil and deposits.
A powder ash residue is left in the bottom of the oven after
completion of the self-clean cycle.
Note: DO NOT use commercial oven cleaners inside the
oven. Use of these cleaners can produce hazardous fumes or
can damage the porcelain finishes. DO NOT line the oven
with aluminum foil or other materials. These items can melt
or burn during a self-clean cycle, causing permanent
damage to the oven.
WARNING
DO NOT touch the exterior portions of the oven after self-
cleaning cycle has begun, since some parts become
extremely hot to the touch!
During the first few times the self-cleaning feature is used,
there may be some odor and smoking from the “curing” of
the binder in the high-density insulation used in the oven.
When the insulation is thoroughly cured, this odor will
disappear. During subsequent self-cleaning cycles, you
may sense an odor characteristic of high temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-CLEAN
CYCLE.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter than
usual. Therefore, children should be kept away.
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 flow through the oven
and may cause carbon monoxide poisoning. Aluminum
foil linings may also trap heat, causing a fire hazard.
WARNING
WARNING - CALIFORNIA RESIDENTS
{Cancer} and {Reproductive harm} -
www.P65Warning.ca.gov
8
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 appliance thoroughly with hot, soapy water. There
may be some burn off and odors on first use of the appliance—this is normal.
Before Using Range / Rangetop
All VGR Gas models include:
• Exclusive restaurant style sealed burner system for
commercial-type performance.
• Front burners rated at 23,000 BTUs
• Back burners rated at 15,000 BTUs / one at 8,000 BTUs.
• Exclusive VariSimmer
TM
setting for all burners provides gentle,
even simmering.
• Exclusive SureSpark
TM
ignition system with automatic re-
ignition for consistent and reliable ignition on all burners.
• Exclusive one-piece tooled and porcelainized cooking surface
contains spills for easy cleaning.
• Five performance modes—including convection baking and
convection broiling—providing air circulation for shorter
cooking times with even results.
• Convection baking with a hidden 30,000 BTU burner provides
fast, even baking for all your casserole dishes as well as easy
cleanup.
• The 1500°F closed door, infrared broiler allows intense heat to
sear delicate cuts of meat providing that restaurant taste.
• Two halogen lights illuminate the oven cavity with less glare.
• Six rack positions and three racks provide ample space for
your baking needs.
All VDR/CVDR Dual Fuel models include:
• Exclusive restaurant style sealed burner system for
commercial-type performance.
• Front burners rated at 23,000 BTUs
• Back burners rated at 15,000 BTUs / one at 8,000 BTUs
• Exclusive VariSimmer
TM
setting for all burners provides gentle,
even simmering.
• Exclusive SureSpark
TM
ignition system with automatic re-
ignition for consistent and reliable ignition on all burners.
• Exclusive one-piece tooled and porcelainized cooking surface
contains spills for easy cleaning.
• Split baking and broiling elements—which reduces
preheating time and provides greater control and more even
heating.
• A reversing convection fan which is two times larger than
most on the market—this allows you to cook foods more
thoroughly and evenly—even when baking large quantities.
• Four convection modes offering 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 profiled, concealed bake element for easier cleaning.
All VRT Rangetop models include:
• Exclusive Elevation Burners™ for commercial-type performance.
• Front burners rated at 23,000 BTUs
• Rear burners rated at 15,000 BTUs / one at 8,000 BTUs
• Exclusive VariSimmer™ Setting for all burners provides gentle,
even simmering.
• Exclusive SureSpark™ Ignition System with automatic re-
ignition for consistent and reliable ignition on all burners.
Oven
Important! Before first 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.
9
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(8,000 BTU)
Left Front Burner
Control Knob
(23,000 BTU)
Left Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(23,000 BTU)
Right Oven
Temperature
Control Knob
Convection
Fan
Switch
4
1
2
6
5
7
Center Left Rear Burner
Control Knob
(15,000 BTU)
Center Left Front Burner
Control Knob
(23,000 BTU)
Center Right Rear Burner
Control Knob
(15,000 BTU)
Center Right
Front Burner
Control Knob
(23,000 BTU)
3
8
9
1. Front 23,000 BTU burners
2. Rear 15,000 BTU burners
3. Rear 8.000 BTU burner
4. Island trim
5. Identification plate (under control panel)
6. 30” Oven - Three TruGlide racks/Six rack
positions
7. 18” Oven - Two standard tilt-proof rack/Six rack
positions
8. Night Light Switch (under bullnose)
9. Lighted Bezel Switch (under bullnose)
Range Features (VGR Gas Range)
Rangetop Features (VRT)
Left Rear Burner
Control Knob
(8,000 BTU)
Left Front Burner
Control Knob
(23,000 BTU)
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(23,000 BTU)
Center Left Rear Burner
Control Knob
(15,000 BTU)
Center Right Rear Burner
Control Knob
(15,000 BTU)
Center Right
Front Burner
Control Knob
(23,000 BTU)
3
1
2
5
4
Center Left
Front Burner
Control Knob
(23,000 BTU)
6
1. Front 23,000 BTU burners
2. Rear 15,000 BTU burners
3. Rear 8.000 BTU burner
4. Island trim
5. Night Light Switch (under bullnose)
6. Lighted Bezel Switch (under bullnose)
10
Range Features (VDR/CVDR Gas Range)
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(8,000 BTU)
Left Front Burner
Control Knob
(23,000 BTU)
Left Oven
Selector
Knob
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(23,000 BTU)
Right Oven
Selector
Knob
3
1
2
6
5
8
7
Center Left Rear Burner
Control Knob
(15,000 BTU)
Center Left
Front Burner
Control Knob
(23,000 BTU)
Center Right
Rear Burner
Control Knob
(15,000 BTU)
Center Right
Front Burner
Control Knob
(23,000 BTU)
Left Oven
Temperature
Control Knob
Right Oven
Temperature
Control Knob
4
9
1. Front 23,000 BTU burners
2. Rear 15,000 BTU burners
3. Rear 8.000 BTU burner
4. Island trim
5. Identification plate (under control panel)
6. 30” Oven-Three TruGlide racks/Six rack positions
7. 18” Oven-Two standard tilt-proof racks/Six rack positions
8. Night Light Switch (under bullnose)
9. Lighted Bezel Switch (under bullnose)
Night Light Switch:
When switched to on position, all of the rings behind the knobs will display the user’s preselected light color.
Lighted Bezel Switch:
To change the color of the bezel light, hold the switch until the bezel color changes and then release the switch.
11
Burner knob lighting
• Knob tic: hard on/o
• Knob ring: fade on (white or blue) (2 sec) when knob is turned on; fade o (1 sec) when knob is turned o.
.
Griddle Knob/ Gas oven knob lighting
• Knob tic: hard on/o; cycles.
• Knob ring: fade on (white or blue) (2 sec) when knob is turned on; fade o (1 sec) when knob is turned o.
• Ring preheat: ring pulses until temp is initially reached; then solid until the knob is turned o.
Error Code
• Backlight will be red
• Griddle / oven knob(s): errors should ash the corresponding rings at the dened rate/qty times for each error code
Dual Fuel Oven Knob Lighting
• Selector knob tic: hard on when knob is turned on; hard o when knob is turned o
• Temp knob tic (cycle light): hard on/o; cycles.
• Selector knob ring: fade on (white or blue) (2 sec) when knob is turned on; fade o (1 sec) when knob is turned o.
• Temp knob ring: fade on (2 sec) when knob is turned on; fade o (1 sec) when knob is turned o.
• Ring preheat: rings pulse 180 out of phase until temp is initially reached; then solid until the knob(s) are turned o.
Backlight Night Light Function & Color Change
• The night light functions turns all of the bezel back lights on (button 1 on the right hand under side of the bull nose) NOTE: buttons 1 & 2 are on the right
side for ranges and the left side for range tops
• The back light color can be cycled between blue, white, and o by holding the number 2 button. Release the switch when you reach the desired setting.
• The error code will still function when the number 2 switch is cycled to o.
2 1
Self-Clean
• Backlight color will be yellow
• Selector knob tic: hard on when knob is turned on; hard o if knob is turned o
• Temp knob tic (cycle light): hard on/o; cycles.
• Selector knob ring: fade on (2 sec) when knob is turned on; fade o (1 sec) when knob is turned o.
• Temp knob ring: fade on (2 sec) when knob is turned on; fade o (1 sec) when knob is turned o.
• Ring preheat: rings pulse 180 out of phase until temp is initially reached; then solid until the knob(s) are turned o.
• Ring cooldown: once door is unlocked rings to revert back to Viking blue until knobs are manually turned o.
• Note: if one oven is in self clean, the other will not go into self clean. If you place the other oven in self-clean with one already being in self-clean
only the indicator for the selector knob will illuminate, the temperature knob indicator will not turn on as the door has not locked; also, the knob
backlights will turn on but will not pulse, indicating that the oven has not started its self-clean preheat
Note: If the self-clean cycle is cancelled before the door latch is fully engaged within the rst 30 seconds, the door may be locked.
To unlock the door, turn the selector and temperature knob to SELF- CLEAN until bezel pulses yellow. Once the bezel pulses yellow, turn both knobs to “OFF”.
The bezel will turn to a solid yellow color and when the solid yellow color disappears, the door will be unlocked.
Backlit Knob Features
12
VGR Gas Models
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and casseroles.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with
minimal taste transfer.
BROIL (Infrared Broil)
Use this setting for broiling dark meats at 1” thickness or less
where rare or medium doneness is desired.
CONVECTION BROIL (Infrared Convection Broil)
Use this setting to broil thick cuts of meat.
Convection Dehydrate (CONVECTION BAKE)
Use this function to dehydrate fruits and vegetables.
Convection Defrost (CONVECTION BAKE)
Use this function to defrost foods.
Note: For more information on oven functions see “Operation”
section.
VDR/CVDR Dual Fuel Models
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 for breads, cakes,
cookies
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 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.
Proof (Left oven on 48”W. models)
Use this setting to allow yeast dough to rise.
Note: For more information on oven functions see “Operation”
section.
Oven Functions and Settings
13
Surface Operation
Our ranges are equipped with an exclusive restaurant style sealed burner system. This unique
burner system is equipped with 23,000 BTU front burners, 15,000 BTU rear burners and one 8,000
rear burner.
The 23,000 BTU burners are designed to provide extra high heat output, expecially when using
large pans, and should be used for boiling large quantities or if you need to bring something to a
boil quickly. While the high output 23,000 BTU burners have the extra power needed to bring
large quantities of liquid to a boil rapidly, they are also able to be turned down low enough to
provide a very low and delicate simmer making this the most versatile burner system on the
market.
Vari-Simmer™
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water.
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and the
volume of food can have a significant effect on how high or low a flame is needed for simmering. For this reason, Viking range and
rangetop burners are engineered with a Vari-Simmer setting. The Vari-Simmer setting is not just one simmer setting, but provides a
variable range of simmer settings. This variable range of simmer settings allows you to adjust the flame height to achieve the best
simmer depending on the type and quantity of food being simmered. It is this ability that makes the Vari-Simmer setting the most
accurate and trustworthy simmer on the market.
Lighting Burners
All burners are ignited by electric ignition. There are no open-flame, “standing” pilots.
Surface Burners-Automatic Reignition
To light the surface burners, push and turn the appropriate control knob counter clockwise to any position. This control is both a gas
valve and an electric switch. Burners will ignite at any “ON” position with the automatic re-ignition system. If the flame goes out for
any reason, the burners will automatically reignite if the gas is still flowing. When gas is permitted to flow to the burners, the electric
igniters start sparking. On all surface igniters you should hear a “clicking” sound. If you do not, turn off the control and check that the
unit is plugged in and that the fuse or circuit breaker is not blown or tripped.
Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, turn the burner control to any
position to adjust the flame size. Setting the proper flame height for the desired cooking process and selecting the correct cooking
vessel will result in superior cooking performance, while also saving time and energy.
locator pin
burner base notch
Proper alignment of Burner Head
When placing the burner head on the burner base,
carefully align the locator pin in the outer edge below
the burner ports with the small notch in the top front
edge of the burner base. This will align the burner port
with the ignitor.
14
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 and/or high flames, it is recommended to use the front burners. There is more
room in the front and potential cleanup at rear of appliance due to staining or discoloration will be
minimized.
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
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 quantities
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.
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-
iron. Reduce the flame height until it covers approximately 1/3 of the 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 flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the vessel
is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food 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 flavor 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 Operation
15
Griddle/Grill Plate Operation
•Preheat grill/griddle on Medium, then reduce heat if needed.
•It is not necessary to use fats or oils for frying or cooking. Most cooks use butter, fats, or oils for added fl avor and browning;
However, this may reduce or eliminate the advantage of cooking on a non-stick surface
•When cooking bacon and other fatty foods, there may occasionally be a need to drain excess fats from the grease well. Always
turn off the surface burners before draining fats and oils and always drain griddle away from the burners. Be sure to wipe any
fats or oils from the side or bottom before returning griddle to the surface burners.
•Use only plastic, rubber, or wooden spatulas, spoons and forks. DO NOT USE metal tools, as they may scratch or damage the
non-stick surface. Do not use sharp-edged knives.
Griddle/Grill Plate
(on applicable models)
•Before using the first time, wash with hot water only (no soap) to make sure
it is clean.
•Dry thoroughly.
•Season it with a light coating of vegetable oil or shortening.
•After cooking, let the griddle cool and pour off excess grease.
•Wash the griddle in hot water with a sponge or stiff brush. Do not use
scrubbing pads or steel wool.
•Towel dry and apply a light coat of vegetable oil or shortening.
Note: The griddle cannot be cleaned in the dishwasher.
The optional 15,000 BTU griddle/grill is constructed of cast iron
with a non-
stick surface and is uniquely designed to offer excellent cooking performance
as well as easy clean up. The griddle is equipped with an electronic thermostat
to maintain an even temperature across the griddle once the desired
temperature has been set. The bezel behind the knob will cycle on and off as
needed to indicate the thermostat is maintaining the selected temperature.
Griddle must be placed with open edge to front in order for the grease to
drain properly.
Cleaning the Reversible Griddle/Grill
Follow these steps for cleaning a reversible grill/griddle:
Food
Temp (
o
F) Temp (
o
C)
Eggs 200 93
Bacon 300-325 149-163
Pancakes 375-400 191-205
French toast 400 205
Fish Fillets 250 121
Hamburger 350 177
Steaks 350 177
Griddle Cooking Chart
Thawing Tips
Super conductive aluminum thaws frozen foods by transferring natural heat energy from the air to the frozen food. This
natural phenomenon thaws food without added heat. Unlike microwave defrosting, the thawed food is not partially
cooked with tough, dry edges.
To use the portable grill/griddle as a thawing tray:
1. Place clean, room temperature grill/griddle on the countertop.
2. Remove frozen food from packaging and place on grill/griddle. Flat foods work best.
3. Halfway through the thaw cycle, turn the food over.
4. Once food has thawed, remove and wash grill/griddle.
5. Cook food per instructions.
16
Gentle Close Door Feature
All oven doors come standard with a gentle close feature. The door will remain in an open position until the door is
approximately 5” (12.7 cm) away from the oven. When reaching this point, the door will require a slight push to engage the
gentle close mechaism. The closing speed of the door will vary according to the oven temperature.
Rack Positions
The 36”W. and 48” W. right-hand oven is equipped with three full extension glide racks. The 18” left-hand oven is equipped
with two standard tilt-proof racks. All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1
is the closest to the 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.
Oven Features
Broiler Burner
Oven
Racks (3)
Convection Fan
Oven Lights
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the
conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard.
The user may find other foods that are also prepared more consistently in conventional bake. It is recommended to use this
function for single-rack baking.
Convection Cooking Tips
Convection cooking is a technique utilizing fan-forced air which is circulated 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 25°F (14°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 benefit 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, muffins, rolls, and frozen convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or
positions 3 and 5. Remember that the racks are numbered from bottom to top.
17
BAKE
(Natural Airflow Bake)
Full power heat is radiated from the bake burners in the bottom of the oven cavity and
is circulated with natural airflow. 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. Close the door.
3. Set the oven temperature control knob to desired temperature.
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 replaced—searing meats on the outside and
retaining more juices and natural flavor 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. Close the door.
3. Set the oven temperature control knob to desired temperature and turn on the
convection fan switch.
Using the Oven
Baking
VGR Gas Ranges
18
Baking
VDR/CVDR Dual Fuel Ranges
BAKE (Two-Element Bake)
Full power heat is radiated from the bake element in the bottom of the oven cavity and
supplemental heat is radiated from the broil element. This function is recommended for
single rack baking. Many cookbooks contain recipes to be cooked in the conventional
manner. Conventional baking/ roasting is particularly suitable for dishes that require a
high temperature. Use this setting for baking, roasting, and casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Close the door.
3. Set the oven function selector to “BAKE” and oven temperature control knob to desired temperature.
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 benefit of convection baking is the
ability to prepare food in quantity using multiple racks— a feature not possible in a
standard oven.
When roasting using this setting, cool air is quickly replaced, searing meats on the
outside and retaining more juices and natural flavor on the inside with less
shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food.
To Use CONV BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven function selector to “CONV BAKE” and the oven temperature control knob to desired temperature.
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, souffles, yeast breads, quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts. No special bakeware is
required. Use this function for single rack baking, multiple rack baking, roasting, and
preparation of complete meals. This setting is also recommended when baking large
quantities of baked goods at one time.
To Use TRU CONV Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Close the door.
3. Set the oven function selector to “TRU CONV” and the oven temperature control knob to desired temperature.
Pan Placement Tips
• When using large (15" x 13") flat 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
19
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. 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, muffins, and cookies should
be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel
and tin-coated pans heat unevenly and will not give uniform baking results.
Conventional Baking Chart
Single Rack Time
Food Pan Size Position Temp
(min)
BREADS
Biscuits Cookie sheet 3 or 4 400˚ F (204˚ C) 10 - 12
Yeast loaf Loaf pan
3 or 4
375
˚ F (191˚ C)
30 - 35
Yeast rolls Cookie sheet
3 or 4
400
˚ F (204˚ C)
12 - 15
Nut bread Loaf pan
3 or 4
375
˚ F
(
191˚ C)
30 - 35
Cornbread 8" x 8"
3 or 4
400
˚ F (204˚ C)
25 - 30
Gingerbread 8" x 8"
3 or 4
350
˚ F (177˚ C)
35 - 40
Muffins Muffin tin
3 or 4
375
˚ F (191˚ C)
15 - 20
Corn muffins Muffin tin
3 or 4
375
˚ F (191˚ C)
15 - 20
CAKES
Angel food Tube pan 3 or 4 375
˚ F (191˚ C)
35 - 45
Bundt Tube pan 3 or 4 350
˚ F (177˚ C)
45 - 55
Cupcakes Muffin pan 3 or 4 350
˚ F (177˚ C)
16 - 20
Layer, sheet 13" x 9" 3 or 4 350
˚ F (177˚ C)
40 - 50
Layer, two 9" round 3 or 4 350
˚ F (177˚ C)
30 - 35
Pound Loaf pan 3 or 4 350
˚ F (177˚ C)
60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350
˚ F (177˚ C)
25 - 30
Choc. chip Cookie sheet 3 or 4 375
˚ F (191˚ C)
12 - 15
Sugar Cookie sheet 3 or 4 375
˚ F (191˚ C)
10 - 12
PASTRY
Cream puffs Cookie sheet 3 or 4 400
˚ F (204˚ C)
30 - 35
PIES
Crust, unfilled 9" round 3 or 4 400
˚ F (204 ˚ C)
10 - 12
Crust, filled 9" round 3 or 4 350
˚ F (191˚ C)
55 - 60
Lemon meringue 9" round 3 or 4 350
˚ F (177˚ C)
12 - 15
Pumpkin 9" round 3 or 4 350
˚ F (177˚ C)
35 - 40
Custard 6 - 4 oz cups 3 or 4 350
˚ F (177˚ C)
35 - 40
ENTREES
Egg rolls Cookie sheet 3 or 4 400
˚ F (204˚ C)
25 - 30
Fish sticks Cookie sheet 3 or 4 425
˚ F (218˚ C)
10 - 15
Lasagna, frz Cookie sheet 3 or 4 375
˚ F (191˚ C)
55 - 60
Pot pie Cookie sheet 3 or 4 400
˚ F (204˚ C)
35 - 40
Gr. peppers stuffed
13" x 9" 3 or 4 375
˚ F (191˚ C)
60 - 70
Quiche 9" round 3 or 4 400
˚ F (204˚ C)
25 - 30
Pizza, 12" Cookie sheet 3 or 4 400
˚ F (204˚ C)
15 - 20
Mac. & cheese, frz
Cookie sheet 3 or 4 375
˚ F (191˚ C)
35 - 40
VEGETABLES
Baked potatoes On rack 3 or 4 375
˚ F (191˚ C)
60 - 65
Spinach souffle 1 qt. casserole 3 or 4 350
˚ F (177˚ C)
45 - 50
Squash Cookie sheet 3 or 4 375
˚ F (191˚ C)
50 - 55
French fries Cookie sheet 3 or 4 425
˚ F (218˚ C)
20 - 25
*Note: The above information is given as a guide only.
20
Baking
*Note: The above information is given as a guide only.
Single Rack Time
Food Pan Size Position Temp
(min)
BREADS
Frozen Biscuits Cookie sheet 3 or 4
375
˚ F (191˚ C) 7 - 9
Yeast loaf Loaf pan 3 or 4
375
˚ F (191˚ C) 25 - 30
Yeast rolls Cookie sheet 3 or 4
375
˚ F (191˚ C) 11 - 13
Nut bread Loaf pan 3 or 4
350
˚ F (177˚ C) 25 - 30
Cornbread 8" x 8" 3 or 4
375
˚ F (191˚ C) 20 - 25
Gingerbread 8" x 8" 3 or 4
325
˚ F (163˚ C) 30 - 35
Muffins Muffin tin 3 or 4
350
˚ F (177° C) 12 - 15
Corn muffins Muffin tin 3 or 4
350
˚ F (177˚ C) 10 - 12
CAKES
Angel food Tube pan
3 or 4
350
˚ F (177˚ C)
35 - 40
Bundt Tube pan 3 or 4 325
˚ F (163˚ C)
35 - 40
Cupcakes Muffin pan
3 or 4
325
˚ F (163˚ C)
15 - 17
Layer, sheet 13" x 9"
3 or 4
325
˚ F (163˚ C)
30 - 35
Layer, two 9" round
3 or 4
325
˚ F (163˚ C)
25 - 30
Pound Loaf pan
3 or 4
325
˚ F (163˚ C)
45 - 50
COOKIES
Brownies 13" x 9"
3 or 4
325
˚ F (163˚ C)
20 -25
Choc. chip Cookie sheet
3 or 4
350
˚ F (177˚ C)
7 -10
Sugar Cookie sheet
3 or 4
350
˚ F (177˚ C)
7-10
PIES
Crust, unfilled 9" round
3 or 4
375
˚ F (191˚ C)
7 - 9
Crust, filled 9" round
3 or 4
325
˚ F (163˚ C)
50 - 55
Lemon meringue 9" round
3 or 4
325
˚ F (163˚ C)
10 - 12
Pumpkin 9" round
3 or 4
325
˚ F (163˚ C)
45 - 55
Custard Not recommended
ENTREES
Egg rolls Cookie sheet
3 or 4
375
˚ F (191˚ C)
15 - 20
Fish sticks Cookie sheet
3 or 4
400
˚ F (205˚ C)
8 - 10
Lasagna, frz Cookie sheet
3 or 4
350
˚ F (177˚ C)
45 - 50
Pot pie Cookie sheet
3 or 4
375
˚ F (191˚ C)
35 - 40
Gr. peppers stuffed
13" x 9"
3 or 4
350
˚ F (177˚ C)
45 - 50
Quiche
Not recommended
Pizza, 12" Cookie sheet
3 or 4
375
˚ F (191˚ C)
15 - 20
Mac. & cheese, frz
Cookie sheet 3 or 4 350
˚ F (177˚ C)
25 - 35
VEGETABLES
Baked potatoes On rack 3 or 4 350
˚ F (177˚ C)
50 - 55
Spinach souffle 1 qt. casserole 3 or 4 325
˚ F (163˚ C)
35 - 40
Squash Cookie sheet 3 or 4 350
˚ F (177˚ C)
40 - 45
French fries Cookie sheet 3 or 4 400
˚ F (205˚ C)
15 - 20
Convection Baking Chart
21
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 find this to be true, it is
necessary for you to adjust your recipes and cooking
times accordingly.
Problems Cause Remedy
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
2. Oven too hot Add liquid
3. Wrong pan size
2. Reduce temperature
3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3.
Incorrect rack position
3.
Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
5. Pan too large
or convection setting
as needed
5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3.
Oven not preheated
3.
Allow oven to preheat
Common Baking Problems/Remedies
Yeast doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is
warm enough, cover the bowl loosely with plastic wrap and/or cloth towel.
1. Turn the oven function selector to “BAKE”.
2. Turn Temperature control just until the back light comes on (typically around 200 degrees on the knob setting). Note that the
Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at.
3. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2
fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.
Proofing - VDR/CVDR Dual Fuel Ranges only
22
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 high-speed convection fan for optimum cooking
performance. Some noise may be noticed from this high fan speed. This is normal.
Note: You can also roast foods using bake settings. See the “Baking” section for additional information.
Roasting Tips
ALWAYS
use 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 (14°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 effect. 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 first, 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 (3°C) to 10˚ F (6°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.
Roasting (VDR/CVDR Dual Fuel Models)
23
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Note: The above information is given as a guide only.
Time
Internal
Food Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
Rump roast
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 25 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Tip roast
Medium 3 - 4 lbs 325˚ F (162.8˚ C) 35 155˚ F (68.3˚ C)
Well done 3 - 4 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 35 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 350˚ F (176.7˚ C) 55 - 60 N/A
1" thick
total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C)
cooked
POULTRY
Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C)
Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
unstuffed
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Roasting (VDR/CVDR Dual Fuel Models)
24
Convection Roasting Chart
Time
Internal
Food Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Rump roast
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)
Tip roast
Medium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well done 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A
1" thick
total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C)
cooked
POULTRY
Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C)
Turkey, 12 - 16lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
unstuffed
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
Roasting (VDR/CVDR Dual Fuel Models)
25
BROIL (Infrared Broil)
The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates
from the GourmetGlo™ infrared broiler located at the top of the oven cavity. 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.
CONVECTION BROIL (Infrared Convection Broil)
The top burner operates at full power. This function is exactly the same as regular
broiling with the additional benefit of air circulation by the motorized fan in the rear of
the oven. Smoke is reduced since the airflow also reduces peak temperatures on the
food. Use this setting for broiling thick cuts of meats.
VGR Gas Ranges
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. Only use close door broiling
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat 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 flavor inside
with less shrinkage.
Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays
travel only in straight lines, the effective 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 sufficiently at the outer edges. The effective 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%
26
CONV BROIL (Convection Broil)*
The top element operates at full power. This function is exactly the same as regular broiling
with the additional benefit of air circulation by the motorized fan in the rear of the oven.
Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this
setting for broiling thick cuts of meats.
*Note: This function uses a high-speed convection fan for optimum cooking performance.
Some noise may be noticed from this high fan speed. This 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 small and
average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and off to produce less heat for slow broiling. Allow
about 4 inches (10 cm) between the top surface of the food and the broil element. Slow
broiling is best for chicken 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.
VDR/CVDR Dual Fuel Ranges
Broiling
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven temperature control knob to “Broil”. Turn on the convection fan switch if you wish to convection broil.
4. Close the door.. Only use closed door broiling. With closed door broiling the broil element might cycle on and off if an
extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.
Broiling Tips
• ONLY use closed door broiling.
• 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 fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler
tray.
• Broil on first 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.
27
Broiling
Broiling Chart
Note: The above information is given as a guide only.
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 3 4
Medium 12 oz Broil 3 5
Well done 12 oz Broil 3 6
T-Bone, 3/4"
Rare 10 oz Broil 3 4
Medium 10 oz Broil 3 6
Well done 10 oz Broil 3 8
Hamburger, 1/2"
Medium 1/4 lb. Broil 3 6
Well done 1/4 lb. Broil 3 8
CHICKEN
Bnls breast, 1” 1/2 lb. Broil 3 15
Bnls breast, 1” 1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1" 1 lb. Broil 3 10
LAMB
Rib chops, 1" 12 oz. Convection Broil 2 8
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 10
Bacon Broil 2 3
FISH
Salmon steak 1 lb. Broil 2 8
Fillets 1 lb. Broil 2 8
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, top-quality 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. VGR models - Set the temperature control to 200°F (93.3°C) and turn on the convection fan switch.
VDR/CVDR models - Set the temperature control to 200°F (93.3°C) and turn the selector to “TRU CONV”.
CAUTION
You must carefully check the food during
the dehydration process to ensure that it
does not catch fire.
Convection Defrost
Convection Dehydrate
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. VGR models - Set the oven temperature control knob to “OFF” and turn on the convection fan switch.
VDR/CVDR models - Set the temperature control knob to “OFF” and turn the selector to “TRU CONV”.
WARNING
To avoid sickness and food waste, DO NOT
allow defrosted food to remain in the oven
for more than two hours.
28
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 Burners
Wipe up spill-overs as soon as possible after they occur and before they get a chance
to burn in and cook solid. In the event of a spill-over, follow these steps:
• Allow the burner and grate to cool to a safe temperature level.
• Lift off the burner grate. Wash in warm soapy water.
• Remove the burner head and burner base and clean.
Burner Heads
The surface burner heads should be routinely removed and cleaned. ALWAYS clean
the burner heads after a spill-over. Keeping the burner heads clean will prevent
improper ignition and uneven flames. To clean, pull burner head straight up from the
burner base. Wipe off with warm, soapy water and a soft cloth after each use. Use a
non-abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for
cooked-on foods. 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.Dry
thoroughly after cleaning. For best cleaning and to avoid possible rusting, DO NOT
clean in dishwasher or self-cleaning oven. When replacing the burner head, carefully
align the locator key in the outer edge below the burner ports with the small notch in
the top front edge of the burner base.
Cleaning Tip: For difficult to clean burner heads and bases, place parts in a zip seal bag with ammonia.
For Tough Stains on Burner Heads:
•Mix Bar Keepers Friend® and water to make a paste. Coat area to be cleaned and leave for
about 30 minutes.
•Scrub burner head with a green 3M® pad. It’s best to put the burner head on a
hard surface with a towel under it, so it doesn’t scratch the surface. Apply
pressure when scrubbing. Rinse well with warm water. Make sure paste does
not clog burner holes on sides.
•Right side was cleaned using this method. NOTE: Not guaranteed to remove all stains. Stain strength
varies depending on type of spill, temperature of burner head when spill occurred, length of time spill
remained on burner, etc.
Burner Base
To clean, pull burner base straight up from the burner flange. Wipe off with warm, soapy water and a soft cloth after each use.
Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for cooked-on foods. When replacing
burner base, carefully align the three ribs underneath the burner base with the three grooves in the burner flange. Make sure the
burner base is level by aligning the rib that has a pin with the groove that has a hole.
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 difficult to clean burner heads and bases, place parts in a zip seal bag with ammonia.
Cleaning and Maintenance
locator key
burner base notch
29
Cleaning and Maintenance
Burner Flange
After the burner flange has cooled, it should be wiped with hot soapy water but do not allow water to
run or drip in the large center opening. DO NOT use steel wool, abrasive cloths, cleanser, or powders.
To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a
wooden or nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the
burner flange.
• Wipe up any spills which remain on the sealed top surface.
• Replace burner base, burner head, and grates after drying thoroughly.
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.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING.
Pull the knobs straight off. Wash in detergent and warm water. Dry completely and
replace by pushing firmly onto stem. DO NOT use any cleaners containing ammonia or
abrasives. They could remove the graphics from the knob.
Oven Surfaces
Several different finishes 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.
VDR models – Your oven features a self-clean cycle for the oven interior. See the “Self-Clean Cycle” section for complete
instructions.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water after they have cooled 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.
Glass Surfaces
Clean with detergent and warm water. Glass cleaner can be used to remove fingerprints. 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-filled steel wool pad.
30
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 off any
signs of oil from the bulb and handle with a soft cloth.
1
1
4
2
3
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 Oven Lights
DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and
handle with a soft cloth.
Cleaning and Maintenance
31
This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order
to burn-off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. 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 cleaning
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 off 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
difficult to clean if not removed first. 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.
CAUTION
DO NOT touch the exterior portions of the oven after
self-cleaning cycle has begun, since some parts become
extremely hot to the touch! During the first few times
the self-cleaning feature is used, there may be some
odor and smoking from the curing of the binder in the
high-density insulation used in the oven. When the
insulation is thoroughly cured, this odor will disappear.
During subsequent self-cleaning cycles, you may sense
an odor characteristic of high temperatures. Keep the
kitchen well-vented during the self-cleaning cycle.
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.
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 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 self-clean temperature and will then cycle on and off during the self-clean cycle.
4. The clean 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.
Note: If the self-clean cycle is cancelled before the door latch is fully engaged within the first 30 seconds, the door may be locked.
To unlock the door, turn the selector and temperature knob to SELF- CLEAN until bezel pulses yellow. Once the bezel pulses
yellow, turn both knobs to “OFF”. The bezel will turn to a solid yellow color and when the solid yellow color disappears, the door
will be unlocked.
Self-Clean Cycle (VDR/CVDR Dual Fuel models only)
1
1
1
2
2
3
Carefully realign door on hinges.
Slide in and down.
Open door completely.
Fold latches forward until locked in
place.
Close door.
32
1
2
3
4
Open door completely.
Fold latches backward until locked in
place.
Slowly close until latches stop door.
Lift door up and out.
Door Replacement
Door Removal
33
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.
Oven does not operate in
self-clean.
Door is not shut tight enough for automatic door
latch to lock.
Oven is not clean after self-clean
cycle.
Temperature control knob not rotated all the way
past clean until it stops.
Broil does not work.
Temperature control knob is rotated too far past
broil position.
Door will not open.
Oven is still in self-clean mode. If oven is
hot, door latch will release when safe temperature is
reached.
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 flame
ignition.
Gas supply valve is in “OFF” position.
Gas supply is interrupted.
Igniters sparking
continuously after flame ignition.
Power supply is not grounded.
Power supply polarity is reversed.
Igniters are wet or dirty.
Burner ignites but flame 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 and/or smoke
is noticed first few times
oven is used.
This is normal burn off 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.
Troubleshooting
34
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 Viking Range, LLC at 1-888-845-4641, or write to:
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
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 on the rating
label. THe rating label for the rangetop is also located under the control panel.
M o d e l n o . ____________________________________________________ S e r i a l n o . ________________________________________________________________
D a t e o f p u r c ha s e ____________________________________________ Da t e i n stalled __________________________________________________________
D e a l e r ’ s n a me ____________________________________________________________________________________________________________________________
A d d r e s s __________________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________________
If service requires installation of parts, use only authorized parts to insure protection under the warranty.
Keep this manual for future reference.
35
PROFESSIONAL SERIES
FREESTANDING GAS/DUAL FUEL RANGES WARRANTY
TWO YEAR FULL WARRANTY
Freestanding gas ranges / built-in rangetops 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 () years from the date of original retail
purchase or closing date for new construction, whichever period is longer. 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.
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from cosmetic
defects in materials or
workmanship (such as scratches on stainless steel, paint/porcelain 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 finishes. However, slight color variation may be noticed
because of the inherent differences in painted parts and porcelain parts as well as differences in kitchen lighting, product
locations, and other factors. Therefore, this warranty does not apply to color variation attributable to such factors.
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full warranty applies to applications
where use of the product extends beyond normal residential use, but the warranty period for products used in such
applications is ninety (90) days. Examples of applications covered by this warranty are bed and breakfasts, fire stations,
private clubs, churches, 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. 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, oven burner or element which fails due to defective materials or workmanship (excluding cosmetic failures)
in normal household use during the third through fifth 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, including labor. This does not include ignition systems,
burner bases, etc.
TERMS AND CONDITIONS
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the product
during the term of the warranty and applies to products purchased and located in the United States, Canada, Mexico, and the
Caribbean (excluding Cuba, Dominican Republic, and Haiti). Products must be purchased in the country where service is
requested. If the product or one of its component parts contains a defect or malfunction during the full warranty period after a
reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Replacement of a component part includes its free installation, except
as specified under the limited warranty. Under the terms of this warranty, service must be performed by a factory authorized
Viking Range, LLC service agent or representative. Service will be provided during normal business hours, and labor performed
at overtime or premium rates shall not be covered by this warranty.
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. The return of the Owner Registration Card is
not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range, LLC can
contact you should any question of safety arise which could affect you.
This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from abuse, failure to provide
reasonable and necessary maintenance, accident, delivery, negligence, natural disaster, loss of electrical power to the product for
any reason, alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other
than an authorized Viking Range, LLC service agency or representative. This warranty does not apply to commercial usage.
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS PRODUCT SHALL BE THE REMEDIES
SET FORTH ABOVE. VIKING RANGE, LLC IS NOT RESPONSIBLE FOR CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT
NOT LIMITED TO FOOD OR MEDICINE LOSS, DUE TO PRODUCT FAILURE, 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 limitation or exclusions may not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR
FITNESS FOR A PARTICULAR PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE
OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not allow limitations on how
long an implied warranty lasts, so the above limitation may not apply to you.
WARRANTY SERVICE
To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC, 111 Front Street,
Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and date of original purchase or closing date
for a new construction. For the name of your nearest authorized Viking Range, LLC service agency, call Viking Range, LLC.
IMPORTANT: Retain proof of original purchase to establish warranty period.
Specifications subject to change without notice.
Warranty
066424-000b EN (050119))
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information, call 1-888-845-4641
or visit our web site at vikingrange.com
