Viking Cooktop F20537B EN User Manual

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 Electric

Induction 30”W. Range

F20537B EN

(070709J)

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Warnings

Warning and Important Safety Instructions appearing in this manual

are not meant to cover all possible conditions and situations that may

occur. Common sense, caution, and care must be exercised when

installing, maintaining, or operating this appliance.

WARNING

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.

ALWAYS contact the manufacturer about problems or conditions you

do not understand.

Recognize Safety Symbols, Words, Labels

• INJURIES TO PERSONS CAN RESULT.

• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.

• SEE INSTALLATION INSTRUCTIONS.

DANGER

Hazards or unsafe practices which WILL result in

severe personal injury or death

WARNING

Hazards or unsafe practices which COULD result in

death or severe personal injury

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.

CAUTION

Hazards or unsafe practices which COULD result in

minor personal injury or property damage.

All safety messages will identify the hazard, tell you

how to reduce the chance of injury, and tell you what can happen

if the instructions are not followed.

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.

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Warnings

To Prevent Fire or Smoke Damage

Child Safety (cont.)

• DO NOT store items of interest to children over the unit. Children climbing

to reach items could be seriously injured.

•

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 range. The hot air from the vent may ignite

flammable items and may increase pressure in closed containers which may

cause them to burst.

•

Children must be taught that the appliance and utensils in it can be hot.

Let hot utensils cool in a safe place, out of reach of small children. Children

should be taught that an appliance is not a toy. Children should not be

allowed to play with controls or other parts of the appliance.

Cooking Safety

• ALWAYS place a pan on a surface element before turning it on. Be sure you

know which knob controls which surface element. Make sure the correct

element is turned on. When cooking is completed, turn element off before

removing pan.

•

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

range as they may melt or soften if left too close to the vent or a surface

element.

• NEVER leave a surface cooking operation unattended especially

when using a high heat setting or when deep fat frying. Boilovers cause

smoking and greasy spillovers may ignite. Clean up greasy spills as soon as

possible. DO NOT use high heat for extended cooking operations.

• NEVER heat an unopened container on the surface element or in the oven.

Pressure build-up may cause container to burst resulting in serious personal

injury or damage to the appliance.

• 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.

•

Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.

Dishtowels or other substitutes should NEVER be used as potholders

because they can trail across hot surface elements and ignite or get caught

on appliance parts.

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.

• Cooking Surface: Smother fire or flame in a pan with a lid or cookie sheet.

• ALWAYS let quantities of hot fat used for deep fat frying cool before

attempting to move or handle.

•

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.

• 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.

Child Safety

• NEVER wear garments made of flammable material or loose fitting or long-

sleeved apparel while cooking. Clothing may ignite or catch utensil handles.

• ALWAYS place oven racks in the desired positions while oven is cool.

Slide oven rack out to add or remove food, using dry, sturdy potholders.

ALWAYS avoid reaching into the oven to add or remove food. If a rack must

be moved while hot, use a dry potholder.

•

To eliminate the hazard of reaching over hot surface elements, cabinet

storage should not be provided directly above a unit. If storage is provided,

it should be limited to items which are used infrequently and which are safely

stored in an area subjected to heat from an appliance. Temperatures may be

unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.

• NEVER leave children alone or unsupervised near the appliance when it is in

use or is still hot.

• NEVER allow children to sit or stand on any part of the appliance as they

could be injured or burned.

• 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.

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Warnings

Cooking Safety (cont.)

• 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.

CAUTION

To avoid risk of property damage, DO NOT use cast iron cookware.

Cast iron retains heat and may result in damaging the range.

Heating Elements and Glass Ceramic Cooking Surfaces

The food could be contaminated

•

NEVER touch the glass surface areas directly on or adjacent to the heating

• If you are “flaming” liquor or other spirits under an exhaust, TURN THE

elements when the range is in use.

FAN OFF. The draft could cause the flames to spread out of control.

• NEVER touch oven heating elements, areas near elements, or interior

surfaces of oven.

Cookware Safety

•

Heating elements may be hot even though they are dark in color. Areas near

elements and interior surfaces of an oven may become hot enough to cause

burns.

During and after use, DO NOT touch or let clothing or other flammable

material contact surface of unit or areas near unit, heating elements, or

interior surfaces of oven until they have had sufficient time to cool.

DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface

should break, cleaning solutions and spillovers may penetrate the broken

cooking surface and create a risk of electric shock. Contact a qualified

technician immediately.

•

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 cookware 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 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.

Cleaning Safety

•

Turn off all controls and wait for appliance parts to cool before touching or

cleaning them. DO NOT touch the surface elements or surrounding areas

until they have had sufficient time to cool.

• NEVER let a pan boil dry as this could damage the utensil and the

•

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.

appliance.

•

Follow the manufacturer's directions when using oven cooking bags.

Only certain types of glass/ceramic, ceramic glazed cookware are suitable

for oven without breaking due to the sudden change in temperature. Follow

manufacturer's instructions when using glass.

Self-Clean Oven

•

Clean only parts listed in this guide. DO NOT clean door gasket. The door

gasket is essential for a good seal. Care should be taken not to rub, damage,

or move the gasket. DO NOT use oven cleaners of any kind in or around any

part of the self-clean oven.

Before self-cleaning the oven, remove broiler pan, oven racks and other

utensils and wipe up excessive spillovers to prevent excessive smoke, flare-

ups 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 rangetop cooking surface of the range to become hot

during a self-clean cycle. Therefore, touching the rangetop cooking surface

during a clean cycle should be avoided.

•

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.

Use proper pan material. Refer to “Before Using Range” section for

recommended cookware. Proper relationship of cookware to surface unit

will also improve efficiency.

•

• NEVER leave your residence when the self-clean function is operating.

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Warnings

Important Safety Notice and Warning

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.

ELECTRICAL SHOCK HAZARD

To avoid risk of injury or death, DO NOT touch a hot oven

light bulb with a damp cloth as the bulb could break. Should

the bulb break, disconnect power to the appliance before

removing bulb to avoid electrical shock.

WARNING

Important notice regarding pet birds:

BURN OR ELECTRICAL SHOCK

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

HAZARD

To avoid risk of injury or death, Make sure all

controls are OFF and oven is COOL before

cleaning. Failure to do so can result in burns or electrical shock.

non-stick cookware may be equally harmful

CAUTION

WARNING

To avoid risk of injury or death, NEVER use appliance as a space heater

to heat or warm a room to prevent potential hazard to the user and

damage to the appliance. Also, DO NOT use the range or oven as a

storage area for food or cooking utensils.

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.

About Your Appliance

•

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.

CAUTION

BURN HAZARD

To avoid risk of injury, DO NOT touch the glass. The oven

door, especially the glass, can get hot during usage.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

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IMPORTANT–^{Please Read and Follow}

Radio Interference

This unit generates, uses, and can radiate radio frequency energy and,

if not installed and used in accordance with the instructions, may cause

harmful interference to radio communications. However, there is no

guarantee that interference will not occur in a particular installation. If

this unit does cause harmful interference to radio or television

reception, which can be determined by turning the unit off and on, the

user is encouraged to try to correct the interference by one or more of

the following measures:

Warnings

WARNING

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.

• Reorient or relocate the receiving antenna

• Increase the distance between the unit and receiver

• Connect the unit into an outlet on a circuit different from that to

which the receiver is connected.

CAUTION

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!

BURN OR ELECTRICAL SHOCK

HAZARD

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.

To avoid risk of injury or death, make sure all

controls are OFF and oven is COOL before

cleaning. Failure to do so can result in burns or electrical shock.

KEEP THE KITCHEN WELL-VENTED DURING THE SELF-

CLEAN CYCLE.

CAUTION

BURN HAZARD

CAUTION

To avoid risk of injury, DO NOT touch the glass. The range

will get hot during usage.

FIRE HAZARD

You must carefully check the food during the dehydration

process to ensure that it does not catch fire.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

WARNING

BURN HAZARD

When self-cleaning, surfaces may get hotter than usual,

therefore, children should be kept away.

CAUTION

FALLING HAZARD

DO NOT store items of interest to children over the unit.

Children climbing to reach items could be seriously injured.

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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.

Induction Cookware

Induction cooking utilizes magnetic power which reacts with iron in the

base of cookware, instantly transforming the pot or pan into the heat

source. The heat stops when the cookware is removed. Your cookware

MUST have a magnetic layer of steel for your induction cooktop to

operate properly. The cookware should have a flat, heavy magnetic

bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm)

to accommodate the various sized elements. The induction cookware

should be in good condition and free from excessive dents on the

bottom to provide maximum performance and convenience.

Glass Range

Clean your glass top before the first time you use it. A thorough

cleaning with a glass top cleaner is recommended.

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.

All Viking cookware is induction friendly, as are

most other high-end brands of stainless steel

and enamel cookware. Most induction

cookware will be suitable for your induction

cooktop if a magnet adheres to the bottom

surface.

(

”

)

(

”

)

All models include:

• A broad range of MagneQuick™ induction elements that utilize

magnetic energy for superior power, responsiveness and efficiency

• A power management induction system that speeds boil time for

your favorite dishes as well as providing a quick simmer for sauces

• Induction elements that heat the cookware for a cooler, efficient and

energy-saving method of cooking

• Cookware that is NOT suitable for your

induction cooktop includes pottery, glass,

aluminum, copper, bronze, and any type of

cookware with a footed base.

• A broad range of baking and broiling modes—up to eight cooking

modes in all—to make even your most challenging baking projects a

success

• Split baking and broiling elements—which reduces preheating time

and provides greater control and more even heating

• Two-speed, reversing fan is two times larger than most on the

market—this allows you to cook foods more thoroughly and evenly—

even when baking large quantities

CAUTION

To avoid risk of property damage, DO NOT use cast iron cookware. Cast

iron retains heat and may result in damage to the range.

• 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

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Range Features

Oven Functions and Settings

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

CLEAN

OVEN

SURFACE

CONV BAKE (Convection Bake)

Use this setting to bake and roast foods at the same time with minimal

taste transfer.

MagneQuick™ Elements

TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking of breads, cakes, and cookies.

(up to six racks of cookies at once)

CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens, hams, etc.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

HI BROIL

Use this setting for broiling dark meats at 1” thickness or less when

rare or medium doneness is desired.

MED BROIL

Use this setting for broiling white meats such as chicken or meats

greater than 1” thick that would be over-browned in high broil.

LOW BROIL

Use this setting for delicate broiling such as meringue.

1. Interior oven light switch

2. Left rear element control knob

3. Left front element control knob

4. Oven function selector knob

5. Oven temperature control knob

6. Right rear element control knob

7. Right front element control knob

8. One 6” 1,400-watt element

9. One 8” 3,700-watt Boost/2,300-watt element

10. Two 7” 1,850-watt elements

11. Identification plate

SELF CLEAN

Use this function to clean oven.

Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (TRU CONV)

Use this function to defrost foods.

Note: For more information on oven functions see “Operation”

12. Two standard heavy-duty tilt-proof racks/One heavy-duty

TruGlide rack. Six rack positions

section.

13. Broiler pan (located inside oven)

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Surface Operation

Rear and Front Elements

Surface Cooking Tips

Push in and turn the control knob

• The minimum pot or pan diameter recommended is 5” (13 cm).

Use of pots or pans as small as 4” (10 cm) is possible but not

recommended.

counterclockwise to the desired setting. The

element will adjust the power output to maintain

the desired heat setting. The left front burner has

a “Boost” feature. A boost of power is provided

for 10 minutes and is used for quickly boiling

water when the element is turned to HI. When

finished boiling, turn the control knob to Med HI to maintain the boil or

to a lower setting for steaming, warming, and simmering sauces.

• Remember to use the proper size cookware for the size element

chosen. Smaller cookware should be used for smaller elements and

larger cookware should be used for larger elements.

Note: If ALL elements are turned to HI for a long period of time, the

internal temperature inside the cooktop may rise, causing the cooktop

to turn off.

Note: Viking induction cooking uses high powered induction elements

for faster cooking performance. Some noise may be noticed by the

high powered induction elements. This is normal.

Surface Heat Settings

Heat Setting

Use

Melting small quantities

Simmer

Steaming rice

Simmering sauces

CAUTION

Do not heat empty cookware or let cookware boil dry. The cookware

can absorb an excessive amount of heat very quickly, resulting in

possible damage to the cookware and ceramic glass.

Melting large quantities

Low

Low-temperature frying (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies,

and puddings

Med Low

Surface Indicator Lights

The surface indicator lights are located at the front

of the glass cooktop. The

Sautéing and browning, braising, and

pan-frying

Maintaining slow boil on large quantities

Med

indicator lights are used to

indicate activation, hot surface,

and warnings.

High-temperature frying

Pan broiling

Maintaining fast boil on large quantities

Med High

High

HOT

REAR

HOT

REAR

FRONT

Boiling water quickly

Deep-fat frying in large cookware

Indicator Light

Reason

Note: The above information is given as a guide only. You may need

to vary the heat settings to suit your personal requirements.

The element is ON and sensing the proper

cookware.

Solid

1. Element is OFF - hot surface.

Slow continuous flash

without a pause

2. Element is ON - cookware is not present or

cookware is not induction cookware. (See

recommended cookware in “Before Using

Cooktop” section.)

Remember that induction cooking is instantaneous and boiling time is

decreased when using the proper induction cookware.

The element is ON - surface temperature is very

hot. The power level is regulated to a lower

temperature setting as the internal temperature

inside the cooktop has increased due to

extended use.

Fast continuous flash

without a pause

Note: If the indicator lights have a 2 to 3 second pause in between

flashes, refer to the “Troubleshooting” section.

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Oven Features

Surface Operation

Surface Cooking Guide - Suggested Heat Settings

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.

Food

Start at setting

Complete at setting

Lo - cover, finish timing

Rice

Hi - cover, bring water

according to directions

to a boil

Chocolate

Candy

Lo - until melted

Lo - cook

Follow recipe

Pudding,

pie filling

Lo - cook according to

directions

Broil element

TruConvec™ element

(behind baffle)

Eggs - in shell

fried

Hi - cover, bring to boil OFF - let set to desired doneness

Hi - until pan is hot Lo - Med, cook to desired doneness

poached Hi - bring water to boil Lo - finish cooking

Sauces

Hi - melt fat

Lo-Med, finish cooking

Soups, stews

Vegetables

Hi - heat up liquid

Hi - preheat skillet

Lo-Med, finish cooking

Lo-Med, finish cooking until

desired tenderness is reached

Two tilt-proof

racks

Oven light

Breads - french Med-Hi, preheat

Lo - cook to desired browness

toast, pancakes skillet

Cooked cereals, Hi - cover, bring water

Lo-Med, add cereal and cook

according to directions

Oven light

grits, oatmeal

to a boil

Bacon, sausages Hi - preheat skillet

Med - cook to desired doneness

One TruGlide™

rack

Swiss steaks

Hi - melt fat,

Lo - add liquid, cover, simmer

Med-Hi - to brown meat until tender

Chicken, fried

Hi - melt fat

Lo - cook until tender

Med-Hi - to brown crust

Hamburgers,

pork chops

Hi - preheat skillet

Med - to brown meat and cook to

desired browness

Concealed bake element

Pasta

Hi - bring salted water

to a boil, add pasta

slowly

Med - maintain boil until tender

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Using the Oven

Preheat

Conventional and Convection Cooking

For best results, it is extremely

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.

This is perfectly normal. Convection cooking is a cooking technique

which utilizes fan forced air to circulate heat throughout the entire

oven creating the optimum cooking environment. Cooking with

convection is intended when performing multi-rack baking and for

baking heavier foods.

important that you preheat your

oven to the desired cooking

temperature before placing food

items in the oven to begin cooking. In

many cooking modes, partial power from the

broiler is used to bring the oven to the preheat

temperature. Therefore, placing food items in the

oven during the preheat mode is not recommended.

The Viking Rapid Ready™ Preheat System is engineered so that

the oven is brought to the desired set temperature in a manner which

will provide the optimum cooking environment based on the selected

cooking mode in the shortest possible time.

Conventional and Convection Cooking Tips

• As a general rule, to convert conventional recipes to convection

recipes, reduce the temperature by 25° F (-3.9° C) and the cooking

time by approximately 10 to 15%.

For instance, the preheat mode for TruConvec™ is designed to be

brought up to the set point temperature in a different manner than the

preheat mode for conventional bake. This is because TruConvec™ is

designed for multi-rack baking. So it is extremely critical that all rack

positions have reached the desired cooking temperature. As a result, it

is normal for oven to take slightly longer for the oven to preheat to

350°F in TruConvec™ mode when compared to the amount of time it

takes to preheat the oven cavity to 350°F in conventional bake mode.

• 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. This is

especially true for large items cooked in the convection roast

function.

• 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.

Also, preheat time can vary based on some external factors such as

room temperature and power supply. A significantly colder room

temperature or a power supply less than 240 VAC can lengthen the

time it takes for the oven to reach the desired set temperature.

• 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.

See “Oven Features” illustration.

• Items cooked in a convection function can be easily over baked. This

being the case, it is usually a good idea to pull items out of the oven

just before they seem to be done. Items will continue to cook right

after they are set out of the oven.

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Using the Oven

Baking

Conventional and Convection Cooking Tips (cont.)

• Some recipes, especially those that are homemade, may require

adjustment and testing when converting from standard to

convection modes. If unsure how to convert a recipe, begin by

preparing the recipe in conventional bake. After achieving

acceptable results, follow the convection guidelines listed for the

similar food type. If the food is not prepared to your satisfaction

during this first convection trial, adjust only one recipe variable at a

time (cooking time, rack position, or temperature) and repeat the

convection test. Continue adjusting one recipe variable at a time

until satisfactory results are achieved.

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/

two-element bake

roasting is particularly suitable for dishes that require a high

temperature. Use this setting for baking, roasting, and casseroles.

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 one

of the convection modes and the 2nd and 4th positions or the 3rd

and 5th positions for more even baking. When baking on three

racks, use any combination of positions 2, 3, 4, and 5 for more

consistent results.

CONV BAKE

(Convection Bake)

The bottom element operates

at full power, and the top broil

element operates at

• 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.

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

convection bake

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.

Multiple Rack Pan

Placement

Single Rack Pan

Placement

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. Use this

setting for baking and roasting.

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Baking

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

Baking Chart

Single Rack

Time

(min)

Food

BREADS

Pan Size

Position

Temp

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

3 or 4

400˚ F (204.4˚ C) 8 - 10

375˚ F (190.6˚ C) 30 - 35

400˚ F (204.4˚ C) 12 - 15

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Corn muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, sheet

Layer, two

Pound

Brownies

Choc. chip

Sugar

PASTRY

Cream puffs

PIES

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

Custard

ENTREES

Egg rolls

375˚ F (190.6˚ C) 30 - 35

8" x 8"

400˚ F (204.4˚ C) 20 - 25

350˚ F (176.7˚ C) 35 - 40

375˚ F (190.6˚ C) 15 - 20

cooking such as pastries,

souffles, yeast breads, quick

TruConvec™

Muffin tin

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.

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

3 or 4

375˚ F (190.6˚ C) 35 - 45

350˚ F (176.7˚ C) 45 - 55

350˚ F (176.7˚ C) 16 - 20

350˚ F (176.7˚ C) 40 - 50

350˚ F (176.7˚ C) 30 - 35

350˚ F (176.7˚ C) 60 - 65

Baking Tips

• Make sure the oven racks are in the desired positions before turning

the oven on.

13" x 9"

3 or 4

350˚ F (176.7˚ C) 25 - 30

375˚ F (190.6˚ C) 12 - 15

350˚ F (176.7˚ C) 10 - 12

•

DO NOT open the oven door frequently during baking. If you must

open the door, the best time is during the last quarter of the baking

time.

Cookie sheet

• Bake to 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 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.

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 30 - 35

9" round

6 - 4 oz cups

3 or 4

425˚ F (218.3˚ C) 10 - 12

375˚ F (190.6˚ C) 55 - 60

350˚ F (176.7˚ C) 12 - 15

350˚ F (176.7˚ C) 40 - 45

350˚ F (176.7˚ C) 35 - 40

Cookie sheet

13" x 9"

3 or 4

400˚ F (204.4˚ C) 12 - 15

425˚ F (218.3˚ C) 18 - 21

375˚ F (190.6˚ C) 65 - 70

400˚ F (204.4˚ C) 35 - 40

375˚ F (190.6˚ C) 65 - 70

400˚ F (204.4˚ C) 25 - 30

400˚ F (204.4˚ C) 15 - 20

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

9" round

Cookie sheet

Pizza, 12"

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

Cookie sheet

3 or 4

375˚ F (190.6˚ C) 60 - 65

On rack

3 or 4

375˚ F (190.6˚ C) 60 - 65

350˚ F (176.7˚ C) 45 - 50

375˚ F (190.6˚ C) 50 - 55

425˚ F (218.3˚ C) 15 - 20

1 qt. casserole

Cookie sheet

French fries

Note: The above information is given as a guide only.

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Baking

Solving Baking Problems

Convection Baking Chart

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

to adjust your recipes and cooking times accordingly.

Single Rack

Time

(min)

Food

BREADS

Pan Size

Position

Temp

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

2 & 4

375˚ F (190.6˚ C) 7 - 9

350˚ F (176.7˚ C) 20 - 25

375˚ F (190.6˚ C) 11 - 13

350˚ F (176.7˚ C) 20 - 25

375˚ F (190.6˚ C) 15 - 20

325˚ F (162.8˚ C) 30 - 35

350˚ F (176.7˚ C) 12 - 15

350˚ F (176.7˚ C) 0 - 12

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Common Baking Problems/Remedies

Problems

Cause

Remedy

Muffin tin

Cakes burned on the 1. Oven was too hot

1. Reduce temperature

2. Use recom. pan size

3. Reduce no. of pans

Corn muffins

CAKES

sides or not done

in center

2. Wrong pan size

3. Too many pans

Angel food

Bundt

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

3 or 4

2 & 4

325˚ F (162.8˚ C) 30 - 35

325˚ F (162.8˚ C) 35 - 40

325˚ F (162.8˚ C) 15 - 17

325˚ F (162.8˚ C) 30 - 32

325˚ F (162.8˚ C) 25 - 30

325˚ F (162.8˚ C) 5 - 50

Cakes crack on top

1. Batter too thick

1. Follow recipe

Add liquid

Cupcakes

Layer, sheet

Layer, two

Pound

Brownies

Choc. chip

Sugar

PASTRY

Cream puffs

PIES

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

Custard

ENTREES

Egg rolls

2. Oven too hot

3. Wrong pan size

2. Reduce temperature

3. Use recom. pan size

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

13" x 9"

Cookie sheet

2 & 4

2,3,& 4

325˚ F (162.8˚ C) 20 -25

350˚ F (176.7˚ C) 7 -10

325˚ F (162.8˚ C) 9-10

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

1. Use door window to

check food

Cookie sheet

2 & 4

375˚ F (190.6˚ C) 4 - 27

4. Adjust to conventional

or convection setting

as needed

9" round

6 - 4 oz cups

2 & 4

400˚ F (204.4˚ C) 7 - 9

350˚ F (176.7˚ C) 50 - 55

325˚ F (162.8˚ C) 4 - 5

325˚ F (162.8˚ C) 35 - 45

325˚ F (162.8˚ C) 30 - 35

5. Pan too large

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

Cookie sheet

13" x 9"

2 & 4

375˚ F (190.6˚ C) 8 - 10

400˚ F (204.4˚ C) 13 -16

350˚ F (176.7˚ C) 60 - 65

375˚ F (190.6˚ C) 10 - 12

350˚ F (176.7˚ C) 45 - 50

375˚ F (190.6˚ C) 20 - 25

375˚ F (190.6˚ C) 10 - 12

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

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

9" round

Cookie sheet

2. Reduce no. of pans

3. Allow oven to preheat

Pizza, 12"

Mac. & cheese, frz

Cookie sheet

3 or 4

350˚ F (176.7˚ C) 45 - 50

VEGETABLES

Baked potatoes

Spinach souffle

Squash

On rack

3 or 4

350˚ F (176.7˚ C) 45 - 50

325˚ F (162.8˚ C) 35 - 40

350˚ F (176.7˚ C) 40 - 45

400˚ F (204.4˚ C) 10 - 15

1 qt. casserole

Cookie sheet

French fries

Note: The above information is given as a guide only.

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Roasting

CONV ROAST*

Roasting Tips (cont.)

(Convection Roast)

• 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

The convection element runs in

conjuction with the inner and

outer broil elements. The

reversible convection fan runs at

a higher speed in each

direction. This transfer of heat

(mainly from the convection

element) seals moisture inside

of large roasts. A time savings is

temperature halfway through the recommended roasting time. After

reading the thermometer once, insert it ⁄

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 (-15° C) to 10° F (-12° C) lower than the

desired doneness. The meat will continue to cook after removal from

the oven. Allow roasts to stand 15 to 20 minutes after roasting in

order to make carving easier.

inch (1.3 cm) further into

convection roast

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 the broiler pan and grid supplied with each oven. The

hot air must be allowed to circulate around the item being roasted.

DO NOT cover what is being roasted. Convection roasting seals in

juices quickly for a moist, tender product. Poultry will have a light,

crispy skin and meats will be browned, not dry or burned. Cook meats

and poultry directly from the refrigerator. There is no need for meat or

poultry to stand at room temperature.

• As a general rule, to convert conventional recipes to convection

recipes, reduce the temperature by 25° F (-3.9° C) and the cooking

time by approximately 10 to 15%.

• ALWAYS roast meats fat side up in a shallow pan using a roasting

rack. No basting is required when the fat side is up. DO NOT add

water to the pan as this will cause a steamed 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.

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Roasting

Conventional Roasting Chart

Convection Roasting Chart

(when using the Bake or Convection Bake setting)

Internal

Temp

Time

Food

BEEF

Weight

Temp

(min/lb)

Internal

Temp

Time

Food

Weight

Temp

(min/lb)

BEEF

Rib roast

Rare

Rib roast

Rare

4 - 6 lbs

325˚ F (162.8˚ C)

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

4 - 6 lbs

325˚ F (162.8˚ C)

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

4 - 6 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

4 - 6 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

3 - 4 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

3 - 4 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

Lamb leg

PORK

Pork loin

3 - 5 lbs

325˚ F (162.8˚ C)

180˚ F (82.2˚ C)

Lamb leg

PORK

3 - 5 lbs

325˚ F (162.8˚ C)

180˚ F (82.2˚ C)

3 - 5 lbs

1 -1 1/4lbs 325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

45 - 50

total time

180˚ F (82.2˚ C)

N/A

Pork loin

Pork chops

1" thick

Ham, fully

cooked

3 - 5 lbs

325˚ F (162.8˚ C)

55 - 60

total time

180˚ F (82.2˚ C)

N/A

Pork chops

1" thick

Ham, fully

cooked

1 -1 1/4lbs 350˚ F (176.7˚ C)

5 lbs 325˚ F (162.8˚ C)

5 lbs

325˚ F (162.8˚ C)

130˚ F (54.4˚ C)

POULTRY

Chicken, whole

Turkey,

Chicken, whole

Turkey,

unstuffed

3-4 lbs

350 (176.7 C)

180˚ F (82.2˚ C)

3 - 4 lbs 375˚ F (190.6˚ C)

12 - 16 lbs 325˚ F (162.8˚ C)

16 - 20

180˚ F (82.2˚ C)

12 - 16lbs 325˚ F (162.8˚ C)

unstuffed

Turkey

Turkey, stuffed

Turkey breast

Turkey

20 - 24 lbs 325˚ F (162.8˚ C)

12 - 16 lbs 325˚ F (162.8˚ C)

20 - 24 lbs 325˚ F (162.8˚ C)

9 - 10

180˚ F (82.2˚ C)

20 - 24 lbs 325˚ F (162.8˚ C)

12 - 16 lbs 325˚ F (162.8˚ C)

20 - 24 lbs 325˚ F (162.8˚ C)

4 - 6 lbs 325˚ F (162.8˚ C)

16 - 20

17 - 21

180˚ F (82.2˚ C)

Turkey, stuffed

Turkey breast

4 - 6 lbs

325˚ F (162.8˚ C)

Note: The above information is given as a guide only.

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Broiling

CONV BROIL*

LOW BROIL

(Convection 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.

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.

convection broil

low broil

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is

used for small, individualized cuts such as steaks, chops, and patties.

Broiling speed is determined by the distance between the food and

the broil element. Choose the rack position based on desired results.

*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

Conventional broiling (LOW, MED or HI BROIL) 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.

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 or on

1. Arrange the oven rack in the desired position before turning

broiler on.

the top rack. Fast broiling is best

for meats where rare to medium

high broil

2. Center the food on cold broiler pan and grid supplied with your

oven. Place broiler pan in oven.

doneness is desired. Use this setting for broiling small and average cuts

of meat.

3. Set the oven function selector to desired broiling function and the

temperature control knob to “Broil”.

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

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.

and average cuts of meat.

medium broil

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Broiling

Broiling Tips

Broiling Chart

• 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.

Type and

Time

(min)

Cut of Meat

Weight

Setting

Rack

BEEF

Sirloin, 1"

Rare

12 oz

Conventional Broil

Medium

Well done

T-Bone, 3/4"

Rare

10 oz

Conventional Broil

• Use tongs or a spatula to turn meats. NEVER pierce meat with a

fork, as this allows the juices to escape.

Medium

Well done

Hamburger, 1/2"

Rare

• 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.

1/4 lb.

Convection Broil

Medium

Well done

CHICKEN

Bnls breast

Bone-in breast

Chicken pieces

HAM

1 lb.

Convection Broil

2 - 2 1/2 lb. Conventional Broil

2 - 2 1/2 lb. Convection Broil

18 (min/lb)

Ham slice, 1"

LAMB

1 lb.

Conventional Broil

Rib chops, 1"

Shoulder

PORK

12 oz.

1 lb.

Convection Broil

Loin chops, 3/4"

Bacon

1 lb.

Convection Broil

Conventional Broil

FISH

Salmon steak

Fillets

1 lb.

Convection Broil

Note: The above information is given as a guide only.

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Convection Dehydrate/Defrost

Cooking Substitutes Charts

Convection Dehydrate

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.

This oven is designed not only to cook, but also to dehydrate fruits

and vegetables.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the oven;

contact a local store handling speciality cooking utensils).

Ingredient Substitutes

Recipe calls for:

Substitute with:

1 tbsp. cornstarch

2 tbsp. flour (thickening)

3. Set the appropriate low temperature and turn the selector to “TRU

CONV”.

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

CAUTION

1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine

FIRE HAZARD

1 tbsp. baking powder

1/2 tsp. cream of tartar plus 1/4 tsp. baking

soda

You must carefully check the food during the dehydration

process to ensure that it does not catch fire.

1/2 c. butter

7 tbsp. margarine or shortening

1 c. dairy sour cream

1 tbsp. lemon juice plus 1 c. evaporated milk

Convection Defrost

1. Place the frozen food on a baking sheet.

Canned Food Sizes

Can Size

8 oz.

Contents

Can Size

No. 303

No. 2

Contents

2 c.

2. Set the temperature control to “OFF”.

3. Turn the selector to “TRU CONV”.

1 c.

Picnic

1-3/4 c.

2 c.

2-1/2 c.

4 c.

No. 300

No. 1 tall

No. 3

No. 10

12 c.

WARNING

Kitchen Equivalent and Metrics

To avoid sickness and food waste, DO NOT allow defrosted food to

remain in the oven for more than two hours.

Measure

1 tbsp.

2 tbsp.

1 jig.

Equivalent

3 tsp

Metric*

15 mL

30 mL

45 mL

60 mL

1 oz

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.

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.

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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.

Make sure all controls are in the “OFF” position.

Cleaning Problems on Glass Ceramic Top

Problem

Cause

To Prevent

To Remove

Brown

Cleaning with

sponge or cloth

containing soil-

laden detergent

water.

Use cleaning cream Use a light

streaks and

specks

with clean damp

paper towel.

application of

cleaning cream

with a clean damp

paper towel.

Glass Ceramic Top

Cleaning of glass ceramic tops is different from cleaning a standard

porcelain finish. To maintain and protect the surface of your new glass

ceramic top, follow these basic steps:

Blackened

burned on

spots

Spatters or

Wipe all spillovers

as soon as it is

safe and DO NOT

put plastic items

on a warm

Clean area with

cleaning cream and

a damp paper

towel, non-abrasive

nylon pad or

spillovers onto a

hot cooking area

or accidental

For normal, light soil:

1. Rub a few drops of a glass ceramic cream to the cool soiled area

using a damp paper towel.

2. Wipe until all soil and cream are removed. Frequent cleaning

leaves a protective coating which is essential in preventing

scratches and abrasions.

melting of a

plastic film, such

as a bread bag.

cooking area.

scouring brush. If

burn-on is not

removed, cool

cooktop, and

carefully scrape

area with a single-

edged razor blade

held at a 30°

For heavy, burned soil:

1. Rub a few drops of glass ceramic cleaning cream to the cool soiled

area using a damp paper towel.

angle.

2. Carefully scrape remaining soil with a single-edged razor blade.

Hold the blade at a 30° angle against the ceramic surface.

3. If any soil remains, repeat the steps listed above. For additional

protection, after all soil has been removed, polish the entire surface

with the cleaning cream.

4. Buff with a dry paper towel. As the cleaning cream cleans, it leaves

a protective coating on the glass surface. This coating helps to

prevent build-up of mineral deposits (water spots) and will make

future cleaning easier. Note: Dishwashing detergents remove this

protective coating and therefore make the glass ceramic top more

susceptible to staining.

Fine

Coarse particles

(salt, sugar) can

get caught on the

bottom of cook-

ware and become

embedded into

top.

Wipe the bottom

of cookware

Fine scratches

are not removable

but can be

minimized by

daily use of

brown/gray

lines or fine

scratches or

abrasions

which have

collected

soil

before cooking.

Clean top daily

with cleaning

cream. DO NOT

use ceramic or

ceramic coated

cookware.

cleaning cream.

Using abrasive

cleaning materials.

Scratches from

rough ceramic

glass, or ceramic

coated cookware.

Smearing or Use of too much

Use a small

amount of cream.

Rinse throughly

before drying. Use and water and

only paper towels wipe surface.

or nylon scrub pad Wipe area with

Dampen paper

towel with a

mixture of vinegar

streaking

cleaning cream

or use of a soiled

dishcloth.

or brush.

damp paper towel

or lint free cloth.

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Cleaning and Maintenance

Cleaning Problems on Glass Ceramic Top (cont.)

Cooktop Surfaces

Several different finishes have been used in your cooktop. Cleaning

instructions for each surface are given below. NEVER USE AMMONIA,

STEEL WOOL PADS OR ANY ABRASIVE CLOTHS AND MATERIALS

SUCH AS CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS.

THEY CAN PERMANENTLY DAMAGE YOUR COOKTOP.

Problem

Cause

To Prevent

To Remove

Metal

Sliding or scraping DO NOT slide

metal cookware on metal objects

Remove metal

marks before the

glass top is used

again. Apply

cleaning cream

with a damp

markings

silver/gray

marks

glass top.

across top.

Oven Surfaces

Several different finishes have been used in your electric oven. Cleaning

instructions for each surface are given below. The oven features a self-clean

cycle for the oven interior. See the “Self-Clean Cycle” section for complete

instructions. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE

CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY

CAN PERMANENTLY DAMAGE YOUR OVEN.

paper towel and

scrub with a nylon

scrub pad or

brush. Rinse

thoroughly and

dry.

Hard water

spots

Condensation

from cooking may

cause minerals

found in water

and acids to drip

on glass top and

cause gray

Make sure the

bottom of cook-

ware is dry before

cooking.

Mix cleaning

Control Knobs

creame with water

and apply a thick

paste to stained

area. Scrub

vigorously. If stain

is not removed,

reapply cleaner

and repeat

MAKE SURE ALL 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.

Daily use of

cleaning cream

Stainless Steel Parts

deposits (the spots will help keep top

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.

are often so thin

they appear to be

in the glass top).

free from hard

water mineral

deposits and food try cleaning

process. Also

discoloration.

procedure for

smearing and

streaking.

Turn element to

LO; using several

paper towels to

wipe the spill

immediately. Let

glass top cool and

carefully scrape off

remainder of burn-

off with a single-

edged razor held

at a 30° angle.

Pitting or

flaking

Boil over of sugar

syrup on glass top. syrups carefully to

This can cause

pitting if not

removed

Watch sugar and

avoid boilovers.

immediately.

Control Panel

DO NOT use any cleaners containing ammonia, abrasives or stainless

steel cleaners on any surface that contains graphics. These products

could remove the graphics from the control panel. Apply hot, soapy

water to a soft clean cloth. DO NOT spray liquids directly onto the

control panel.

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Cleaning and Maintenance

Self-Clean Cycle

Brass Parts

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 clean temperatures.

All special ordered brass parts are coated with an epoxy coating.

CAUTION

To avoid the risk of property damage, 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.

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.

Broiler Pan and Grid

Clean with detergent and hot water. For stubborn spots, use a soap-filled

steel wool pad.

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.

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured with a

soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS OR RACK

SUPPORT USING THE SELF-CLEAN CYCLE. They could sustain damage due

to the extreme heat of the self-clean cycle.

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.

Power Failure

No attempt should be made to operate the appliance during a power failure.

Make sure the oven control is in the “OFF” position.

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.

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. If the

range is in the self-clean cycle when the power failure occurs, wait until

power is restored and allow door to unlock automatically. Turn all controls off

and restart self-clean cycle again, according to instructions.

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.

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Self-Clean Cycle

Replacing Oven Lights

To start the Self-Clean cycle:

1. Close the door completely.

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit

breaker before replacing bulb.

2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.

3. Turn the temperature control knob past the clean setting until the

knob stops. At this time, the clean indicator light will come on. Within

30 seconds the automatic door latch engages and the oven indicator

light comes on. The oven indicator light will remain on until the oven

reaches the self-clean temperature and will then cycle on and off

during the self-clean cycle. When the oven reaches the elevated

temperature needed for self-clean, the door lock indicator light

comes on.

CAUTION

To avoid risk of personal injury, DO NOT touch bulb with bare

hands. Clean off any signs of oil from the bulb and handle with a

soft cloth.

glass light

cover

4. The door lock indicator light will remain on until the self-clean is

completed or interrupted and the oven temperature drops to a safe

temperature. A complete cycle is approximately 3-1/2 hours with an

additional 30 minutes needed for the oven to cool down enough for

the door latch to disengage.

1. Unsnap glass light cover

using a screwdriver in the

access groove.

access

groove

2. Firmly grasp light bulb and

pull out.

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.

3. Replace with halogen bulb

using volt and wattage

requirements listed on glass

cover.

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.

light

bulb

4. Replace the light cover by

snapping glass cover onto

metal box.

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.

5. Reconnect power at the main

fuse or circuit breaker.

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Door Removal

Door Replacement and Adjustment

WARNING

REA

FRO

REA

FRONT

REA

FRO

REA

FRO

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.

REA

FRO

REA

FRO

REA

FRO

REA T

FRO

REA

FRO

REA

FRO

Remove hinge trim screws

and hinge trim.

Close until pins stop door.

Remove pins from hole in hinges.

Close door.

REA

FRO

REA

FRO

REA

FRO

REA

FRO

Lift door up and out.

If the door needs to be adjusted, loosen hinge

trim screws (see step 2). Adjust the screws

located between the door and kickplate

using a 5/32” hex head allen wrench. After

adjustment, tighten hinge trim screws.

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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.

Number of Flashes

Cause

Remedy

Error in knob input

Error in flash summary check

Error in program

Contact Service

Have the following information readily available.

• Model number

• Serial number

• Date purchased

• Name of dealer from whom purchased

Error in communication

Error on filter board

Error in supply voltage

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:

Error in component or

communication

Error in Temperature Sensing

Contact Service

VIKING RANGE CORPORATION

PREFERRED SERVICE

1803 Hwy 82W

Greenwood, Mississippi 38930 USA

Material Compatibility Detector

If the pan’s material or its dimensions are not suitable, the pan

indicator will flash and the unit will not cycle on.

Small Object Detector

Record the information indicated below. You will

need it if service is ever required. The model and

serial number can be found by either tilting range

back or using a mirror to look underneath on the

front edge of the bottom base.

The induction range will not recognize any object or utensil smaller

than 2 inches in diameter. For best results, use pans that are between

5” (13 cm) and 12” (31 cm) in diameter.

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.

Model no._____________________ Serial no. ________________________

Date of purchase _______________ Date installed ___________________

Dealer’s name __________________________________________________

Address ________________________________________________________

_______________________________________________________________

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.

If service requires installation of parts, use only authorized parts to

insure protection under the warranty.

Range is not connected to power.

Keep this manual for future reference.

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Warranty

Notes

INDUCTION RANGE WARRANTY

ONE YEAR FULL WARRANTY

Freestanding Electric Induction ranges and all of their component parts, except as detailed below*, are

warranted to be free from defective materials or workmanship in normal household use for a period of twelve

(12) months from the date of original retail purchase. 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.

_____________________________________________________________________________________________________

*Painted and decorative items are warranted to be free from defective materials or workmanship for a period

of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE

SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.

Viking Range Corporation uses the most up-to-date processes and best 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.

FIVE YEAR LIMITED WARRANTY

Any halogen element, bake element, broil element, or convection cook element which fails due to defective

materials or workmanship in normal household use during the second 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.

TEN YEAR LIMITED WARRANTY

Any porcelain oven or porcelain inner door panel which rusts through due to defective material or

workmanship in normal household use during the second 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.

NINETY (90) DAY RESIDENTIAL PLUS WARRANTY

This warranty applies to applications where use of the product extends beyond normal residential use.

Examples are, but not limited to, bed and breakfasts, fire stations, private clubs, churches, etc. This warranty

excludes all commerciallocations such as restaurants, food service locations and institiutional food service

locations.

This warranty extends to the original purchaser of the product warranted here under and to each transferee

owner of the product during the term of the warranty.

This warranty shall apply to products purchased and located in the United States and Canada. Products must

be purchased in the country where service is requested. Warranty labor shall be performed by an authorized

Viking Range Corporation service agency or representative. Warranty shall not apply to items damaged when

using the self-clean cycle such as oven racks and rack supports not removed during teh self-clean cycle.

Warranty shall not apply to damage resulting from abuse, accident, 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 Corporation service agency or

representative. This warranty does not apply to commercial usage. Warrantor is not responsible for

consequential or incidental damage whether arising out of breach of warranty, breach of contract, or

otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of consequential damages,

so the above limitation or exclusion may not apply to you.

Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of

purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its

component parts contains a defect or malfunction during the warranty period, after a reasonable number of

attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or

replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with

respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service

or part thereof which gives rise to the claim.

WARRANTY SERVICE

Under the terms of this warranty, service must be performed by a 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. To obtain warranty service, contact the dealer

from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking

Range Corporation. Provide model and serial number and date of original purchase. For the name of your

nearest authorized Viking Range Corporation service agency, call the dealer from whom the product was

purchased or Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty

period.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,

return the Owner Registration Card so that Viking Range Corporation can contact you should any question of

safety arise which could affect you.

Any implied warranties of merchantability and fitness applicable to the above described halogen element,

bake element, broil element, convection cook element, porcelain oven, or porcelain inner door panel are

limited in duration to the period of coverage of the applicable express written limited warranties set forth

above. Some jurisdictions DO NOT allow limitations on how long an implied warranty lasts, so the above

limitation may not apply to you. This warranty gives you specific legal rights, and you may also have other

rights which may vary from jurisdiction to jurisdiction.

Specifications subject to change without notice.

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