Viking Use & Care Manual
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information,
call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at
vikingrange.com
Professional Freestanding Gas
Open Burner Ranges
F20705A EN
(061611)
Warnings
Warnings
Warning and Important Safety Instructions appearing in this manual
are not meant to cover all possible conditions and situations that may
occur. Common sense, caution, and care must be exercised when
installing, maintaining, or operating the appliance.
WARNING
If the information in this manual is not followed exactly,
a fire or explosion may result causing property damage,
personal injury or death.
ALWAYS contact the manufacturer about problems or conditions you do not
understand.
WHAT TO DO IF YOU SMELL GAS:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switch.
Recognize Safety Symbols, Words, Labels
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow
the gas supplier's instructions.
DANGER
Hazards or unsafe practices which WILL result in
severe personal injury or death
• 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
Hazards or unsafe practices which COULD result in
death or severe personal injury
WARNING
TIPPING HAZARD
CAUTION
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
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.
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE
• SEE INSTALLATION INSTRUCTIONS
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.
WARNING
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
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.
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.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
4
5
Warnings
Warnings
To Prevent Fire or Smoke Damage
• Be sure all packing materials are removed from the appliance before
operating it.
• Keep area around appliance clear and free from combustible materials,
gasoline, and other flammable vapors and materials.
• If appliance is installed near a window, proper precautions should be taken
to prevent curtains from blowing over burners.
Child Safety (cont.)
• 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
•
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.
• 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.
• 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.
•
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.
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.
• 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.
• 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.
• 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.
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.
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7
Warnings
Warnings
Cooking Safety (cont.)
Utensil Safety (cont.)
•
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.
• 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.
• 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.
• 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
• 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.
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).
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 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.
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.
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.
• 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.
• 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
• 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.
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.
• 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.
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9
Warnings
Warnings
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 non-
stick cookware may be harmful.
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.
About Your Appliance
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
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.
• 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.
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
• 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.
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.
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.
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.
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Warnings
Before Using Range
All products are wiped clean with solvents at the factory to remove
any visible signs of dirt, oil, and grease which may have remained from
the manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off and
odors on first use of the appliance—this is normal.
CAUTION
BURN HAZARD
The oven door, especially the glass, can get hot. Danger of
burning: DO NOT touch the glass!
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.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
All models include:
• Five performance modes—including convection baking and
convection broiling—providing air circulation for shorter cooking
times with even results.
WARNING
• Convection baking with a hidden 30,000 BTU burner provides a 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 lights illuminate the oven cavity with less glare.
• Six rack positions and three racks provide ample space for your
baking needs.
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual.
Therefore, children should be kept away.
• This appliance is certified by Star-K to meet strict regulations in
CAUTION
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
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12
Range Features
Range Features (VGIC)
Oven
Left Front Burner
Center Front Burner
Control Knob
Right Front Burner
Control Knob
Temperature
Indicator Light
Control Knob
Interior Oven
Light Switch
(15,000 BTU)
(15,000 BTU)
(15,000 BTU)
Convection
Fan Switch
Oven
Temperature
Control Knob
Right Rear Burner
Left Rear Burner
Control Knob
(15,000 BTU)
Center Rear Burner
Control Knob
Control Knob
(15,000 BTU)
(15,000 BTU)
2
1
24” Four-Burner
3
4
5
30” Four-Burner
36” Six-Burner
36” Six-Burner model shown
1. Six 15,000 BTU open burners with porcelain/
Cast iron caps and automatic ignition/Re-ignition
2. Island trim
3. Identification plate
4. Three standard heavy-duty tilt-proof racks/
Six rack positions
5. Broiler pan–located inside oven
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Surface Operation
Oven Functions and Settings
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and casseroles.
Lighting Burners
All burners are ignited by electric ignition. There are
no open-flame, “standing” pilots.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
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.
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.
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.
Convection Defrost (CONVECTION BAKE)
Use this function to defrost foods.
Note: For more information on oven functions see “Operation”
section.
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.
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Surface Operation
Surface Operation
Surface Cooking Tips
Cooking Vessels
• 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.
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.
• 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.
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.
Oven Features
• 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.
Broiler element
Oven lights
Surface Heat Settings*
Heat Setting
Simmer
Use
Oven racks (3)
Melting small quantities
Steaming rice
6
Simmering sauces
5
4
3
2
Melting large quantities
Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med Low
Convection fan
1
Removable bottom
Sauteing and browning, braising, and
pan-frying
Med
Maintaining slow boil on large quantities
Bake burner
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Med High
High
Rack Positions
Each oven is equipped with three tilt-proof racks. All ovens have six
rack positions. Position 6 is the farthest from the oven bottom. Position
1 is the closest to the 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.
Boiling water quickly
Deep-fat frying in large utensil
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
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19
Using the Oven
Baking
Conventional and Convection Cooking
BAKE
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.
(Natural Airflow Bake)
Full power heat is radiated from
the U-shaped 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.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced
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.
natural airflow bake
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load, then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
2. Set the oven temperature control knob to desired temperature.
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
• 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.
baking job. When roasting,
cool air is quickly replaced—
convection bake
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.
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20
Baking
Baking
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
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.
2. Set the oven temperature control knob to desired temperature and
turn on the convection fan switch.
3. Close the door.
Baking Tips
• Allow 1 to 2 inches of air space around all sides of each pan for even
air circulation.
• Make sure the oven racks are in the desired position before you turn
on the oven.
Multiple Rack Pan
Placement
Single Rack Pan
Placement
• 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.
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22
Baking
Baking
Conventional Baking Chart
Convection Baking Chart
Single Rack
Time
(min)
Single Rack
Time
(min)
Food
Pan Size
Position
Temp
Food
Pan Size
Position
Temp
BREADS
BREADS
Biscuits
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C) 10 - 12
375˚ F (191˚ C) 30 - 35
400˚ F (204˚ C) 12 - 15
Frozen Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 7 - 9
375˚ F (191˚ C) 25 - 30
375˚ F (191˚ C) 11 - 13
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 20 - 25
325˚ F (163˚ C) 30 - 35
350˚ F (177° C) 12 - 15
350˚ F (177˚ C) 10 - 12
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
375˚ F (191˚ C) 30 - 35
400˚ F (204˚ C) 25 - 30
350˚ F (177˚ C) 35 - 40
375˚ F (191˚ C) 15 - 20
375˚ F (191˚ C) 15 - 20
Muffin tin
Muffin tin
Muffin tin
Muffin tin
Corn muffins
Corn muffins
CAKES
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffin 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
375˚ F (191˚ C) 35 - 45
350˚ F (177˚ C) 45 - 55
350˚ F (177˚ C) 16 - 20
350˚ F (177˚ C) 40 - 50
350˚ F (177˚ C) 30 - 35
350˚ F (177˚ C) 60 - 65
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 35 - 40
325˚ F (163˚ C) 35 - 40
325˚ F (163˚ C) 15 - 17
325˚ F (163˚ C) 30 - 35
325˚ F (163˚ C) 25 - 30
325˚ F (163˚ C) 45 - 50
COOKIES
Brownies
Choc. chip
Sugar
COOKIES
Brownies
Choc. chip
Sugar
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 12 - 15
375˚ F (191˚ C) 10 - 12
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚ F (163˚ C) 20 -25
350˚ F (177˚ C) 7 -10
350˚ F (177˚ C)
7-10
PASTRY
PIES
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12"
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
French fries
Cookie sheet
3 or 4
400˚ F (204˚ C) 30 - 35
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed 13" x 9"
Quiche
9" round
9" round
9" round
9" round
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
7 - 9
325˚ F (163˚ C) 50 - 55
325˚ F (163˚ C) 10 - 12
325˚ F (163˚ C) 45 - 55
9" round
9" round
9" round
9" round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C) 10 - 12
350˚ F (191˚ C) 55 - 60
350˚ F (177˚ C) 12 - 15
350˚ F (177˚ C) 35 - 40
350˚ F (177˚ C) 35 - 40
Not recommended
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
400˚ F (205˚ C) 8 - 10
350˚ F (177˚ C) 45 - 50
375˚ F (191˚ C) 35 - 40
350˚ F (177˚ C) 45 - 50
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
400˚ F (204˚ C) 25 - 30
425˚ F (218˚ C) 10 - 15
375˚ F (191˚ C) 55 - 60
400˚ F (204˚ C) 35 - 40
375˚ F (191˚ C) 60 - 70
400˚ F (204˚ C) 25 - 30
400˚ F (204˚ C) 15 - 20
375˚ F (191˚ C) 35 - 40
Not recommended
Cookie sheet
Cookie sheet
Pizza, 12"
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
350˚ F (177˚ C) 25 - 35
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
On rack
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 50 - 55
325˚ F (163˚ C) 35 - 40
350˚ F (177˚ C) 40 - 45
400˚ F (205˚ C) 15 - 20
1 qt. casserole
Cookie sheet
Cookie sheet
On rack
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 60 - 65
350˚ F (177˚ C) 45 - 50
375˚ F (191˚ C) 50 - 55
425˚ F (218˚ C) 20 - 25
French fries
1 qt. casserole
Cookie sheet
Cookie sheet
*Note: The above information is given as a guide only.
*Note: The above information is given as a guide only.
25
24
Baking
Broiling
Solving Baking Problems
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
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.
Common Baking Problems/Remedies
infrared broil
Problems
Cause
Remedy
(5 cm) to the broil element or on the top rack. “Fast” broiling is best for
meats where rare to medium doneness is desired. Use this setting for
broiling small and average cuts of meat.
Cakes burned on the 1. Oven was too hot
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
sides or not done
in center
2. Wrong pan size
3. Too many pans
Cakes crack on top
1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe
Add liquid
CONVECTION BROIL
2. Reduce temperature
3. Use recom. pan size
(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
Cakes are not level
1. Batter uneven
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
1. Distribute batter even
3. Use proper pan
Food too brown on
bottom
1. Oven door opened
too often
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
5. Pan too large
1. Use door window to
check food
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
4. Adjust to conventional
or convection setting
as needed
infrared convection broil
5. Use proper pan
Food too brown on
top
1. Rack position too high 1. Use recom. rack position
2. Oven not preheated
3. Sides of pan too high
1. Hot cookie sheet
2. Allow oven to preheat
3. Use proper pans
1. Allow sheet to cool
between batches
Cookies too flat
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
Pies too light on top
1. Oven not hot enough 1. Increase temperature
2. Too many pans used
3. Oven not preheated
2. Reduce no. of pans
3. Allow oven to preheat
26
27
Broiling
Broiling
Broiling Instructions
Broiling Tips
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.
• 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.
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.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food.
Drippings will bake onto the pan if it is left in the heated oven after
broiling. While pan is hot, place damp paper towel over grid. Drizzle
with liquid dishwashing detergent and pour water over grid. This will
make cleaning of the pan easier, or the broiler pan can be lined with
aluminum foil to make cleaning easier. Be sure the foil extends up
the side of the pan. Although it is not recommended, the grid can
also be covered with foil. Be sure to slit openings to conform with
the openings in the grid so melted fat can drain through to prevent
spattering, smoking, or the possibility of grease fire.
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 supplied with your
oven. 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. 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 off. 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.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
95%
80%
65%
50%
35%
25%
6
5
4
3
2
1
29
28
Broiling
Convection Dehydrate
Broiling Chart
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, top-quality foods should be used.
Type and
Cut of Meat
BEEF
Sirloin, 1"
Rare
Time
(min)
Weight
Setting
Rack
12 oz
12 oz
12 oz
Broil
Broil
Broil
3
3
3
4
5
6
Medium
Well done
T-Bone, 3/4"
Rare
1. Prepare the food as recommended.
10 oz
10 oz
10 oz
Broil
Broil
Broil
3
3
3
4
6
8
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
Medium
Well done
Hamburger, 1/2"
Medium
3. Set the temperature control to 200°F (93.3°C) and turn on the
convection fan switch.
1/4 lb.
1/4 lb.
Broil
Broil
3
3
6
8
Well done
CHICKEN
Bnls breast, 1”
Bnls breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
1/2 lb.
1/2 lb.
2 - 3 lbs total
2 - 3 lbs total Convection Broil
2 - 3 lbs total Broil
2 - 3 lbs total Convection Broil
Broil
Convection Broil
Broil
3
3
1
1
3
3
15
15
22
20
22
20
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Ham slice, 1"
LAMB
Rib chops, 1"
PORK
Loin chops, 3/4"
Bacon
1 lb.
12 oz.
1 lb.
Broil
3
2
10
8
Convection Broil
Convection Broil
Broil
2
2
10
3
FISH
Salmon steak
Fillets
1 lb.
1 lb.
Broil
Broil
2
2
8
8
Note: The above information is given as a guide only.
31
30
Convection Defrost
Cooking Substitutes Charts
Convection Defrost
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in
these situations.
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.
Ingredient Substitutes
1. Place the frozen food on a baking sheet.
Recipe calls for:
Substitute with:
1 tbsp. cornstarch
2 tbsp. flour (thickening)
2. Set the oven temperature control knob to “OFF” and turn on the
convection fan switch.
1 whole egg
2 egg yolks plus 1 tbsp. water
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1 c. whole milk
WARNING
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine
To avoid sickness and food waste, DO NOT allow defrosted food to
1 tbsp. baking powder
1/2 tsp. cream of tartar plus 1/4 tsp. baking
soda
remain in the oven for more than two hours.
1/2 c. butter
7 tbsp. margarine or shortening
1 c. dairy sour cream
1 tbsp. lemon juice plus 1 c. evaporated milk
Canned Food Sizes
Can Size
8 oz.
Contents
Can Size
No. 303
No. 2
Contents
2 c.
1 c.
Picnic
1-3/4 c.
1-3/4 c.
2 c.
2-1/2 c.
4 c.
No. 300
No. 1 tall
No. 3
No. 10
12 c.
Kitchen Equivalent and Metrics
Measure
1 tbsp.
2 tbsp.
1 jig.
Equivalent
3 tsp
Metric*
15 mL
30 mL
45 mL
60 mL
1 oz
1-1/2 oz
4 tbsp.
1/4 c.
1/3 c.
1/2 c.
1 c.
5 tbsp. plus 1 tsp.
8 tbsp.
80 mL
125 mL
250 mL
30 g
16 tbsp.
2 c.
1 pt.
1 lb.
16 oz
454 g
2.21 lb.
35.3 oz
1 kg
*Note: Rounded for easier measuring.
33
32
Cleaning and Maintenance
Cleaning and Maintenance
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.
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
Open Surface Burners
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.
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.
• If the spill is contained in the bowl of the grate support, just remove
the bowl and clean in warm soapy water.
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.
• Lift the grate support off.
• Wash these parts in hot, soapy water and rinse clean.
• If the spill has gone lower than the grate supports, draw out the drip
pan and wash with hot, soapy water.
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.
If ports on the burners 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 caps, carefully align the tabs underneath
the cap with the outside edge of burner. Make sure burner cap is level.
Occasionally check the burner for proper size and shape. If flames lift
off ports, are yellow, or are noisy when turned on, you may need to
clean the burners or call a qualified technician for adjustment.
Burner Caps
The surface burner caps should be routinely removed and cleaned.
ALWAYS clean the burner caps after a spill-over. Keeping the burner
caps clean will prevent improper ignition and uneven flames. To clean,
pull burner cap straight up from the burner base. Wipe off surface
burner caps 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. Dry thoroughly after cleaning.
For best cleaning and to avoid possible rusting, DO NOT clean in
dishwasher or self-cleaning oven.
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.
35
34
Replacing Oven Lights
Cleaning and Maintenance
Brass Parts
WARNING
CAUTION
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
All special ordered brass parts are coated with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All brass body parts should be wiped regularly
with hot soapy water. When hot soapy water will not do the job, use
every day household cleaners that are not abrasive.
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.
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-
filled steel wool pad.
DO NOT touch bulb with bare hands. Clean off any signs of oil from
the bulb and handle with a soft cloth.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad.
glass light
cover
1. Unsnap glass light cover
using a screwdriver in the
access groove.
WARNING
access
groove
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.
2. Firmly grasp light bulb and
pull out.
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
light
bulb
4. Replace the light cover by
snapping glass cover onto
metal box.
5. Reconnect power at the main
fuse or circuit breaker.
37
36
Door Removal
Door Replacement and Adjustment
1
1
2
WARNING
TO PREVENT
PERSONAL INJURY
Before removing the doors,
make sure the pins are
properly installed in the hinges.
Failure to do so can result in
personal injury to hands
and/or fingers.
Open door completely.
Place pin in pin hole.
Reinstall door to range.
Open door completely.
Reinstall hinge trim.
3
3
2
4
Remove hinge trim screws
and hinge trim.
Close until pins stop door.
Remove pins from hole in hinges.
Close door.
5
4
If the door needs to be adjusted, loosen
hinge trim screws located in step 2. Adjust
the screws located between the door
and kickplate using a 5/32” hex head
allen wrench. After adjustment,
Lift door up and out.
tighten hinge trim screws.
38
39
Troubleshooting
Service Information
If service is required, call your dealer or authorized service agency.
The name of the authorized service agency can be obtained from the
dealer or distributor in your area.
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.
Have the following information readily available.
• Model number
Broil does not work.
Oven light will not work.
Igniters will not work.
Temperature control knob is rotated too far
past broil position.
• Serial number
• Date purchased
• Name of dealer from whom purchased
Light bulb is burned out.
Range is not connected to power.
Circuit is tripped.
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 Corporation at
1-888-VIKING1 (845-4641), or write to:
Fuse is blown.
Range is not connected to power.
VIKING RANGE CORPORATION
PREFERRED SERVICE
Igniters sparking but no
flame ignition.
Gas supply valve is in “OFF” position.
1803 Hwy 82W
Greenwood, Mississippi 38930 USA
Gas supply is interrupted.
Igniters sparking
continuously after flame
ignition.
Power supply is not grounded.
Record the information indicated below. You will
need it if service is ever required. You will first need
to remove the left side surface burner grates, burner
bowls and grate supports. The model and serial
number for your range can be found on the left hand
side wall of the burner box.
Power supply polarity is reversed.
Igniters are wet or dirty.
Burner ports are clogged.
Burner ignites but flame is
large, distorted, or yellow.
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.
Model no._____________________ Serial no. ________________________
Date of purchase _______________ Date installed ___________________
Dealer’s name __________________________________________________
Address ________________________________________________________
_______________________________________________________________
Oven indicator light on;
oven will not heat
Oven is operating properly. Unit will resume
heating function once it has cooled.
If service requires installation of parts, use only authorized parts to insure
protection under the warranty.
Keep this manual for future reference.
40
41
Warranty
Warranty (cont.)
PROFESSIONAL FREESTANDING
GAS OPEN BURNER RANGES WARRANTY
improper operation, or repair or service of the product by anyone other than an authorized Viking Range
Corporation service agency or representative. This warranty does not apply to commercial usage.
THREE YEAR FULL WARRANTY
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY
Freestanding gas 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 three (3) years
from the date of original retail purchase or closing date for new construction, whichever period is longer.
Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails or is
found to be defective during the warranty period.
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 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.
*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 Corporation 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.
WARRANTY SERVICE
To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range
Corporation, 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 Corporation service agency, call Viking Range Corporation.
IMPORTANT: Retain proof of original purchase to establish warranty period.
†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, yachts, 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.
Specifications subject to change without notice.
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or
workmanship (excluding cosmetic failures) in normal household use during the fourth 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.
TEN YEAR LIMITED WARRANTY ON PORCELAIN
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or
workmanship in normal household use during the fourth through the tenth 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.
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 and Canada. 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 Corporation
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 Corporation 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,
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