Viking Double Oven F21233A User Manual

Use & Care Manual

Viking Range, LLC

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

For product information,

call 1-888-845-4641

or visit the Viking Web site at vikingrange.com

Professional Freestanding

Ranges

F21233A EN

(051514)

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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 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 bottom 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.

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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 safe

to store 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 range 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.

• 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.

• NEVER leave a surface cooking operation unattended especially when using

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

greasy spillovers may ignite. Clean up greasy spills as soon as possible.

• DO NOT use high heat for extended cooking operations.

• DO NOT heat unopened food containers, build up of pressure may cause

the container to explode and result in injury.

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

Dishtowels or other substitutes should NEVER be used as potholders

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

appliance parts.

•

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

attempting to move or handle.

• DO NOT let cooking grease or other flammable materials accumulate in or

near the appliance, hood or vent fan. Clean hood frequently to prevent

grease from accumulating on hood or filter. When flaming foods under the

hood, turn the fan off.

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

long-sleeved apparel while cooking. Clothing may ignite or catch utensil

handles. DO NOT drape towels or materials on oven door handles.

These items could ignite and cause burns.

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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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.

• NEVER cook with the oven door open. This could result in control panel and

knobs reaching a higher than normal temperature.

• 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.

• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a

plastic frozen food container and/or its cover distorts, warps, or is otherwise

damaged during cooking, immediately discard the food and its container. The

food could be contaminated

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

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

• Once the unit has been installed as outlined in the Installation

Instructions, it is important that the fresh air supply is not obstructed. The

use of a gas cooking appliance results in the production of heat and

moisture in the room in which it is installed. Ensure that the kitchen is

well-ventilated. Keep natural venting holes open or install a mechanical

ventilation device. Prolonged or intensive use of the appliance may call

for additional (such as opening a window) or more effective ventilation

(such as increasing the level of a mechanical ventilation if present).

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

Cleaning 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.

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

cleaning them. DO NOT touch the burner grates or surrounding areas until

they have had sufficient time to cool.

• Clean appliance with caution. Use care to avoid steam burns if a wet sponge

or cloth is used to wipe spills on a hot surface. Some cleaners can produce

noxious fumes if applied to a hot surface.

• Be sure utensil is large enough to properly contain food and avoid boilovers.

Pan size is particularly important in deep fat frying. Be sure pan will

accommodate the volume of food that is to be added as well as the bubble

action of fat.

• To minimize burns, ignition of flammable materials and spillage due to

unintentional contact with the utensil, DO NOT extend handles over adjacent

surface burners. ALWAYS turn pan handles toward the side or back of the

appliance, not out into the room where they are easily hit or reached by small

children.

•

DO NOT clean door gasket. It is essential for a good tight seal. Care

should be taken not to rub, damage, or move the gasket.

• No commercial oven cleaner or oven liner protective coating such as

aluminum foil should be used in or around any part of the oven.

Improper oven liners may result in a risk of electric shock or fire. Keep

oven free from grease buildup.

• 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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Warnings

Self-Clean Oven (VDR Dual Fuel Models)

About Your Appliance

• For proper oven performance and operation, DO NOT block or obstruct the

oven vent ducts located inside 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.

•

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.

• 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.

• 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.

• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can

result in potential hazards and/or injuries.

WARNING

Important Safety Notice and Warning

(State of California Proposition 65)

POWER FAILURE WARNING

Due to safety considerations and the possibility of personal injury in

attempting to light and extinguish the burners, the burners should not

be used during a power failure under any circumstances.. The burner

controls should always remain in the “OFF” position during a power

failure.

WARNING: This product contains one or more chemicals known to the State

of California to cause cancer.

WARNING: This product contains one or more chemicals known to the State

of California to cause birth defects or other reproductive harm.

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.

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.

Important notice regarding pet birds:

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.

NEVER keep pet birds in the kitchen or in rooms where the fumes from the

kitchen could reach. Birds have a very sensitive respiratory system. Fumes

released during an oven self-cleaning cycle may be harmful or fatal to birds.

Fumes released due to overheated cooking oil, fat, margarine and overheated

non-stick cookware may be equally harmful.

WARNING

NEVER use appliance as a space heater to heat or warm a room to prevent

potential hazard to the user and damage to the appliance. Also, DO NOT

use the rangetop or oven as a storage area for food or cooking utensils.

WARNING

ELECTRICAL SHOCK HAZARD

DO NOT touch a hot oven light bulb with a damp cloth as the

bulb could break. Should the bulb break, disconnect power

to the appliance before removing bulb to avoid electrical shock.

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Warnings

NOTICE

DO NOT turn the Temperature Control on during defrosting. Turning

the convection fan on will accelerate the natural defrosting of the food

without any heat.

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.

CAUTION

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit

breaker before replacing bulb.

BURN HAZARD

The oven door, especially the glass, can get hot. Danger of

burning: DO NOT touch the glass!

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.

Self-Clean Ranges

During the self-clean 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.

CAUTION

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

remain in the oven for more than two hours.

CAUTION

This appliance is not intended for use by persons (including children)

with reduced physical, sensory or mental capabililties, or lack of

experience and knowledge, unless they have been given supervision or

instruction concerning use of the appliance. Children should be

supervised to ensure that they do not play with the appliance.

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

climbing to reach items could be seriously injured.

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Warnings

Before Using Range

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-CLEAN CYCLE.

CAUTION

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.

You must carefully check the food during the dehydration process to

ensure that it does not catch fire.

Oven

WARNING

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.

BURN HAZARD

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

Therefore, children should be kept away.

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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Before Using Range

All VGR Gas models include:

All VDR Dual Fuel models include:

• Exclusive restaurant style sealed burner system for commercial-type

performance.

• Exclusive restaurant style sealed burner system for commercial-type

performance.

•

Front burners rated at 23,000 BTUs

•

Front burners rated at 23,000 BTUs

Back burners rated at 15,000 BTUs / one at 8,000 BTUs.

Back burners rated at 15,000 BTUs / one at 8,000 BTUs

• Exclusive VariSimmer setting for all burners provides gentle, even

simmering.

• Exclusive SureSpark ignition system with automatic re-ignition for

• Exclusive VariSimmer setting for all burners provides gentle, even

simmering.

• Exclusive SureSpark ignition system with automatic re-ignition for

consistent and reliable ignition on all burners.

• Exclusive one-piece tooled and porcelainized cooking surface

contains spills for easy cleaning.

• Exclusive one-piece tooled and porcelainized cooking surface

contains spills for easy cleaning.

• Five performance modes—including convection baking and

convection broiling—providing air circulation for shorter cooking

times with even results.

• Convection baking with a hidden 30,000 BTU burner provides fast,

even baking for all your casserole dishes as well as easy cleanup.

• The 1500°F closed door, infrared broiler allows intense heat to sear

delicate cuts of meat providing that restaurant taste.

• Two halogen lights illuminate the oven cavity with less glare.

• Six rack positions and three racks provide ample space for your

baking needs.

• Split baking and broiling elements—which reduces preheating time

and provides greater control and more even heating.

• A reversing convection fan which is two times larger than most on

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

evenly—even when baking large quantities.

• Four convection modes offering greater air circulation to shorten

cooking times and cook foods more evenly.

• Three broiling modes including a new low-broil mode for delicate

broiling and top-browning.

• A profiled, concealed bake element for easier cleaning.

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Range Features (VGR Gas Range)

Center Left Rear Burner

Control Knob

Center Right Rear Burner

Right Front Burner

Control Knob

Right Oven

Temperature

Indicator Light

Left Front Burner

Control Knob

(23,000 BTU)

Left Oven

Interior Oven

Light Switch

Control Knob

(15,000 BTU)

Temperature

Control Knob

(15,000 BTU)

(23,000 BTU)

OVEN

Left Rear Burner

Control Knob

(8,000 BTU)

Left Oven

Temperature

Indicator Light

Right Oven

Convection

Right Rear Burner

Control Knob

(15,000 BTU)

Temperature

Control Knob

Fan

Center Left Front Burner

Center Right

Front Burner

Control Knob

(23,000 BTU)

Accessory

Probe

Jack

Switch

Control Knob

(23,000 BTU)

Accent

Light

Switch

1. Front 23,000 BTU burners

2. Rear 15,000 BTU burners

3. Rear 8.000 BTU burner

4. Island trim

5. Identification plate (under control panel)

6. 30” Oven - Two TruGlide racks/ One standard tilt-proof

rack/Six rack positions

7. 18” Oven - Two standard tilt-proof rack/Six rack positions

8. Broiler pan–located inside oven

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Range Features (VDR Dual Fuel Range)

Center Right

Center Left Rear Burner

Left Oven

Rear Burner

Control Knob

(15,000 BTU)

Right Oven

Temperature

Indicator Light

Right Front Burner

Control Knob

Right Oven

Self-Clean

Left Front Burner

Control Knob

(23,000 BTU)

Left Oven

Selector

Knob

Control Knob

(15,000 BTU)

Interior Oven

Light Switch

Temperature

Control Knob

(23,000 BTU)

Indicator Light

CLEAN

OVEN

CLEAN

OVEN

Left Rear Burner

Control Knob

(8,000 BTU)

Left Oven

Self-clean

Right Oven

Selector

Knob

Right Rear Burner

Center Left

Front Burner

Control Knob

(23,000 BTU)

Left Oven

Temperature

Indicator Light

Control Knob

(15,000 BTU)

Center Right

Front Burner

Control Knob

(23,000 BTU)

Indicator Light

Accessory

Probe

Jack

Right Oven

Temperature

Control Knob

Accent

Light

Switch

1. Front 23,000 BTU burners

2. Rear 15,000 BTU burners

3. Rear 8.000 BTU burner

4. Island trim

5. Identification plate (under control panel)

6. 30” Oven-Two TruGlide racks/One standard tilt-proof rack/Six

rack positions

7. 18” Oven-Two standard tilt-proof racks/Six rack positions

8. Broiler pan–located inside oven

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Oven Functions and Settings

VDR Dual Fuel Models

Oven Functions and Settings

VGR Gas Models

BAKE (Natural Airflow Bake)

Use this setting for baking, roasting, and casseroles.

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

CONVECTION BAKE

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

taste transfer.

CONV BAKE (Convection Bake)

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

taste transfer.

BROIL (Infrared Broil)

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

or medium doneness is desired.

TRU CONV (TruConvec™)

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

CONV ROAST (Convection Roast)

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

CONVECTION BROIL (Infrared Convection Broil)

Use this setting to broil thick cuts of meat.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

Convection Dehydrate (CONVECTION BAKE)

Use this function to dehydrate fruits and vegetables.

HI BROIL

Convection Defrost (CONVECTION BAKE)

Use this function to defrost foods.

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

or medium doneness is desired.

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

MED BROIL

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

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

LOW BROIL

Use this setting for delicate broiling such as meringue.

SELF CLEAN

Use this function to clean oven.

Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (TRU CONV)

Use this function to defrost foods.

Proof (Left oven on 48”W. models)

Use this setting to allow yeast dough to rise.

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

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Surface Operation

Our ranges are equipped with an exclusive restaurant style sealed burner

system. This unique burner system is equipped with 23,000 BTU front

burners, 15,000 BTU rear burners and one 8,000 rear burner.

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.

The 23,000 BTU burners are designed to provide extra high heat output,

expecially when using large pans, and should be used for boiling large

quantities or if you need to bring something to a boil quickly. While the high

output 23,000 BTU burners have the extra power needed to bring large

quantities of liquid to a boil rapidly, they are also able to be turned down low

enough to provide a very low and delicate simmer making this the most

versatile burner system on the market.

Lighting Burners

All burners are ignited by electric ignition.

There are no open-flame, “standing”

pilots.

Surface Cooking Tips

• Use low or medium flame heights when cooking in vessels that are

poor conductors of heat, such as glass, ceramic, and cast-iron.

Reduce the flame height until it covers approximately 1/3 of the

cooking vessel diameter. This will ensure more even heating within

the cooking vessel and reduce the likelihood of burning or

scorching the food.

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

• 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.

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.

• Reduce the flame height to the minimum level necessary to perform

the desired cooking process. Remember that food cooks just as

quickly at a gentle boil as it does at a rolling boil. Maintaining a

higher boil than is necessary wastes energy, cooks away moisture,

and causes a loss in food flavor and nutrient level.

• The minimum pot or pan (vessel) diameter recommended is 6”

(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but

not recommended.

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.

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Griddle/Simmer Plate

Surface Operation

(on applicable models)

The optional 15,000 BTU griddle is constructed of machined steel with

a chrome finish and is uniquely designed to offer excellent cooking

performance as well as easy clean up. The griddle is equipped with an

electronic thermostat to maintain an even temperature across the

griddle once the desired temperature has been set. The griddle has a

power “ON” indicator light which glows when the griddle thermostat

has been turned on. This will cycle on and off as needed to indicate

the thermostat is maintaining the selected temperature.

Surface Heat Settings*

Heat Setting

Use

Melting small quantities

Steaming rice

Simmering sauces

Simmer

Melting large quantities

Low

Low-temperature frying (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies,

and puddings

Med Low

Cleaning the Griddle before the First Use

• Remove plastic film

• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.

The griddle is now ready to be used.

Sauteing and browning, braising, and

pan-frying

Maintaining slow boil on large quantities

Med

High-temperature frying

Pan broiling

Maintaining fast boil on large quantities

Med High

Boiling water quickly

Deep-fat frying in large utensil

High

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

vary the heat settings to suit your personal requirements.

Cooking Vessels

Each cook has his or her own preference for the

particular cooking vessels that are most

appropriate for the type of cooking being done.

Any and all cooking vessels are suitable for use

in the range and it is not necessary to replace

your present domestic vessels with commercial

cookware. This is a matter of personal choice.

As with any cookware, yours should be in good

condition and free from excessive dents on the

bottom to provide maximum performance and

convenience.

Griddle Cooking Chart

Food

Temp (°F)

200

Temp (°C)

Eggs

Bacon

300-325

375-400

400

149-163

191-205

205

Pancakes

French Toast

Fish Fillets

Hamburger

Steaks

250

121

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.

350

177

350

177

*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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Griddle/Simmer Plate

Oven Features

(on applicable models)

Broiler Burner

Griddle/Simmer Plate Operation

• Turn the griddle control knob counterclockwise to the desired

temperature setting. The power “ON” indicator light will glow indicating

the griddle thermostat is on.

• When the griddle has reached the desired temperature, the power “ON”

indicator light will turn off indicating the griddle is preheated to the

selected temperature.

Oven

Racks (3)

Oven Lights

• Use liquid cooking oil or butter for eggs, pancakes, French toast, fish and

sandwiches to prevent sticking.

Convection

Fan

• Routinely scrape loose food particles with a heat resistant plastic or

wooden spatula during cooking to make the cleanup easier and to avoid

the particles mixing with the food.

• To turn the griddle off, turn the thermostat knob clockwise to the “OFF”

position.

• ALWAYS turn to the“OFF” position when not in use and lower the heat

between cooking loads.

Note: On griddle model ranges, the griddle/simmer plate will not

function during the self-clean cycle.

Gentle Close Door Feature

All oven doors come standard with a gentle close feature. The

door will remain in an open position until the door is

approximately 5” (12.7 cm) away from the oven. When reaching

this point, the door will require a slight push to engage the gentle

close mechaism. The closing speed of the door will vary according

to the oven temperature.

Griddle/Simmer Plate Clean Up & Care

• AFTER the griddle has cooled, simply wipe down the surface with a clean

cloth or paper towel. The chrome griddle plate can then be removed

and taken to the sink for easy cleanup.

• After heavy cooking is completed and the griddle is still warm enough to

create steam, pour a small amount of club soda at room temperature

directly on the griddle. Using a heat resistant or wooden spatula, pull oils

and food particles toward the trough in front. Wipe entire surface with a

paper towel.

Rack Positions

The 36”W. and 48” W. right-hand oven is equipped with two full

extension glide racks and one standard tilt-proof rack. The 18” left-

hand oven is equipped with two standard tilt-proof racks. All

ovens have six rack positions. Position 6 is the farthest from the

oven bottom. Position 1 is the closest to the oven bottom. The

racks can be easily removed and arranged at various levels. For

best results with conventional baking, DO NOT use more than one

rack at a time. It is also recommended, when using two racks, to

bake with the racks in positions 2 and 4 or positions 3 and 5.

• Non-stick cooking spray is not recommended as it contains a high water

content that has a tendency to burn quickly.

• Corn oil is not recommended as it has a high sugar level. It will

caramelize and burn on the surface making it very difficult to remove.

• After using the griddle, always remove the grease trough located in the

front. Simply pull the trough towards you and lift out. The trough or tray

trap needs to be cleaned after each use. A fire hazard may occur if

grease is accumulated in the trough.

• Important: Never flood a hot griddle with cold water. This thermal shock

promotes griddle warping and can cause the griddle to crack if

continued over a period of time.

CAUTION: Chrome griddle plate is Not Dishwasher Safe

Optional Nonstick griddle/grill accessory plate is available for purchase.

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Using the Oven

Baking

Conventional and Convection Cooking

VGR Gas Ranges

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 bake burners in the bottom

of the oven cavity and is

Convection Cooking Tips

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 is a technique utilizing fan-forced air which is

circulated throughout the entire oven cavity creating the optimum

cooking environment. Cooking with convection is intended when

performing multi-rack baking and for heavier foods. Below are some

tips which will allow you to get the best results out of your oven when

cooking with convection.

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

recipes, reduce the temperature by 25°F (14°C) when using a

convection cooking function.

To Use BAKE Function

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

oven on.

• 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. Close the door.

3. Set the oven temperature control knob to desired temperature.

CONVECTION BAKE

Heat is radiated from the U-

shaped bake burners in the

• 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.

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

• 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.

use is possible for the largest

baking job. When roasting, cool air is quickly replaced—searing meats

on the outside and retaining more juices and natural flavor on the

inside with less shrinkage. This even circulation of air equalizes the

temperature throughout the oven cavity and eliminates the hot and

cold spots found in conventional ovens.

To Use CONVECTION BAKE Function

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

2. Close the door.

3. Set the oven temperature control knob to desired temperature and

turn on the convection fan switch.

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Baking

VDR Dual Fuel Ranges

BAKE (Two-Element Bake)

Full power heat is radiated from the

bake element in the bottom of the

oven cavity and supplemental heat

is radiated from the broil element.

This function is recommended for

single rack baking. Many cookbooks

contain recipes to be cooked in the

conventional manner. Conventional

baking/ roasting is particularly

To Use CONV BAKE Function

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

oven on.

2. Close the door.

3. Set the oven function selector to “CONV BAKE” and the oven

temperature control knob to desired temperature.

TRU CONV (TruConvec™)

The rear element only operates

suitable for dishes that require a

high temperature. Use this setting

for baking, roasting, and casseroles.

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

To Use BAKE Function

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

oven on.

in the oven cavity for even

heating. Use this setting for

foods that require gentle cooking

2. Close the door.

such as pastries, souffles, yeast

3. Set the oven function selector to “BAKE” and oven temperature

control knob to desired temperature.

breads, quick breads and cakes. Breads, cookies, and other baked goods

come out evenly textured with golden crusts. No special bakeware is

required. Use this function for single rack baking, multiple rack baking,

roasting, and preparation of complete meals. This setting is also

recommended when baking large quantities of baked goods at one time.

CONV BAKE (Convection Bake)

The bottom element operates at full power, and the top broil element

operates at supplemental power.

The heated air is circulated by the

motorized fan in the rear of the

To Use TRU CONV Function

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

oven on.

oven providing a more even heat

distribution. This even circulation of

air equalizes the temperature

2. Close the door.

3. Set the oven function selector to “TRU CONV” and the oven

temperature control knob to desired temperature.

throughout the oven cavity and

eliminates the hot and cold spots

found in conventional ovens. A

major benefit of convection baking

is the ability to prepare food in

quantity using multiple racks— a feature not possible in a standard

oven.

When roasting using this setting, cool air is quickly replaced, searing

meats on the outside and retaining more juices and natural flavor on

the inside with less shrinkage. With this heating method, foods can be

baked and roasted at the same time with minimal taste transfer, even

when different dishes are involved, such as cakes, fish or meat. The hot

air system is especially economical when thawing frozen food.

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Baking

Conventional Baking Chart

Single Rack

Time

(min)

Food

Pan Size

Position

Temp

Baking Tips

BREADS

• Make sure the oven racks are in the desired position before you turn

on the oven.

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

3 or 4

400˚ F (204˚ C) 10 - 12

375˚ F (191˚ C) 30 - 35

400˚ F (204˚ 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

• 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.

375˚ F (191˚ C) 30 - 35

400˚ F (204˚ C) 25 - 30

350˚ F (177˚ C) 35 - 40

375˚ F (191˚ C) 15 - 20

Muffin tin

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

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

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.

13" x 9"

Cookie sheet

3 or 4

350˚ F (177˚ C) 25 - 30

375˚ F (191˚ C) 12 - 15

375˚ F (191˚ C) 10 - 12

Cookie sheet

3 or 4

400˚ F (204˚ C) 30 - 35

9" round

6 - 4 oz cups

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

• Allow 1 to 2 inches of air space around all sides of each pan for

even air circulation.

Single Rack Pan

Placement

Custard

ENTREES

Egg rolls

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

Multiple Rack Pan

Placement

Cookie sheet

13" x 9"

9" round

Cookie sheet

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

Pizza, 12"

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

On rack

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

1 qt. casserole

Cookie sheet

French fries

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

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Baking

Convection Baking Chart

Single Rack

Time

(min)

Solving Baking Problems

Food

Pan Size

Position

Temp

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.

BREADS

Frozen Biscuits

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

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

Muffin tin

Corn muffins

Common Baking Problems/Remedies

CAKES

Angel food

Bundt

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

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

Problems

Cause

Remedy

Cakes burned on the 1. Oven was too hot

1. Reduce temperature

2. Use recom. pan size

3. Reduce no. of pans

Cupcakes

Layer, sheet

Layer, two

Pound

Brownies

Choc. chip

Sugar

sides or not done

in center

2. Wrong pan size

3. Too many pans

Cakes crack on top

Cakes are not level

1. Batter too thick

2. Oven too hot

3. Wrong pan size

1. Follow recipe

Add liquid

2. Reduce temperature

3. Use recom. pan size

13" x 9"

Cookie sheet

3 or 4

325˚ F (163˚ C) 20 -25

350˚ F (177˚ C) 7 -10

1. Batter uneven

1. Distribute batter even

350˚ F (177˚ C)

7-10

2. Oven or rack not level 2. Level oven or rack

PIES

3. Pan was warped

3. Use proper pan

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

3 or 4

375˚ F (191˚ C)

7 - 9

Food too brown on

bottom

1. Oven door opened

too often

1. Use door window to

check food

325˚ F (163˚ C) 50 - 55

325˚ F (163˚ C) 10 - 12

325˚ F (163˚ C) 45 - 55

2. Dark pans being used 2. Use shiny pans

3. Incorrect rack position 3. Use recom. rack position

Not recommended

4. Wrong bake setting

5. Pan too large

4. Adjust to conventional

or convection setting

as needed

Cookie sheet

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

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

Not recommended

Cookie sheet

Cookies too flat

Pizza, 12"

3 or 4

375˚ F (191˚ C) 15 - 20

350˚ F (177˚ C) 25 - 35

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

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

On rack

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

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

French fries

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

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Roasting (VDR Dual Fuel Models)

CONV ROAST* (Convection

Roast)

Roasting Tips (cont.)

• When using a meat thermometer, insert the probe halfway into the

center of the thickest portion of the meat. (For poultry insert the

thermometer probe between the body and leg into the thickest part

of the inner thigh.) The tip of the probe should not touch bone,

fat, or gristle to ensure an accurate reading. Check the meat

temperature halfway through the recommended roasting time. After

The convection element runs in

conjunction with the inner and outer

broil elements. The reversible

convection fan runs at a higher

speed in each direction. This transfer

of heat (mainly from the convection

element) seals moisture inside of

large roasts. A time savings is

reading the thermometer once, insert it ⁄2 inch (1.3 cm) further into

the meat, then take a second reading. If the second temperature

registers below the first, continue cooking the meat.

gained over existing, single fan

convection roast modes. Use this setting for whole turkeys, whole

chickens, hams, etc.

• Roasting times ALWAYS vary according to the size, shape and quality

of meats and poultry. Less tender cuts of meat are best prepared in

the conventional bake setting and may require moist cooking

techniques. Remove roasted meats from the oven when the

thermometer registers 5°F (3°C) to 10˚ F (6°C) lower than the desired

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

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

make carving easier.

*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 (14°C) and the cooking

time by approximately 10 to 15%.

•

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

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

water to the pan as this will cause a steamed effect. Roasting is a dry

heat process.

• Poultry should be placed breast side up on a rack in a shallow pan.

Brush poultry with melted butter, margarine, or oil before and during

roasting.

• For convection roasting, DO NOT use pans with tall sides as this will

interfere with the circulation of heated air over the food.

• If using a cooking bag, foil tent, or other cover, use the conventional

bake setting rather than either convection setting.

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Roasting (VDR Dual Fuel Models)

Conventional Roasting Chart

(when using the Bake or Convection Bake setting)

Convection Roasting Chart

Internal

Temp

Time

(min/lb)

Internal

Temp

Time

(min/lb)

Food

BEEF

Weight

Temp

Food

BEEF

Weight

Temp

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

Lamb leg

PORK

Pork loin

Pork chops

1" thick

Ham, fully

cooked

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Lamb leg

PORK

Pork loin

Pork chops

1" thick

Ham, fully

cooked

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)

3 - 5 lbs

325˚ F (162.8˚ C)

55 - 60

total time

180˚ F (82.2˚ C)

3 - 5 lbs 325˚ F (162.8˚ C)

45 - 50

total time

180˚ F (82.2˚ C)

N/A

3 - 5 lbs 325˚ F (162.8˚ C)

1 -1 1/4 lbs 325˚ F (162.8˚ C)

180˚ F (82.2˚ C)

N/A

1 -1 1/4 lbs 350˚ F (176.7˚ C)

5 lbs

325˚ F (162.8˚ C)

130˚ F (54.4˚ C)

5 lbs

325˚ F (162.8˚ C)

130˚ F (54.4˚ C)

POULTRY

Chicken, whole

Turkey,

unstuffed

POULTRY

Chicken, whole

Turkey,

unstuffed

3 - 4 lbs

12 - 16 lbs 325˚ F (162.8˚ C)

375˚ F (190.6˚ C)

16 - 20

180˚ F (82.2˚ C)

3-4 lbs

350 (176.7 C)

180˚ F (82.2˚ C)

12 - 16lbs 325˚ F (162.8˚ C)

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)

16 - 20

17 - 21

180˚ F (82.2˚ C)

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)

Turkey, stuffed

Turkey breast

Turkey, stuffed

Turkey breast

4 - 6 lbs

325˚ F (162.8˚ C)

4 - 6 lbs

325˚ F (162.8˚ C)

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

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Kitchen Thermometer

Accessory

Kitchen Thermometer

Accessory

An iDevices® Kitchen Thermometer is shipped standard with each 7

Series Range. Working in conjuction with the included meat probe,

wireless Apple/Andriod devices can monitor the Kitchen Accessory

from up to 200 feet away using Bluetooth® technology; perfect for

baking and roasting so there is no worry about undercooking.

Kitchen Thermometer Display

The kitchen thermometer’s display contains the following:

7-Segment Display

• Display temperature of currently active probe.

• Displays “DC” for temperatures below set range or below -22˚F.

• Displays “DH” for temperatures above set range or above 572˚F.

• Displays “OFF” during power off sequence.

• Animates during power on sequence and during reset.

A full user guide is available inside the iDevices Connected app and

online at iDevicesinc.com.

Bluetooth LED

• Blinks blue when discoverable and awaiting pairing.

• Illuminates solid blue when paired.

Quick Start Instructions

• Download the iDevices Connected app and launch from your smart

device.

Probe Indicator LED’s

• Separate the Kitchen Thermometer from its base by firmly holding

the base with one hand and gently pulling the Kitchen Thermometer

upwards with the other hand.

• On the underside of the thermometer, depress and remove the

battery door. Insert the two supplied AA batteries.

• Clip the thermometer back into its base.

• Left side LED illuminates to indicated Probe 1 Temperature being

displayed.

• Right side LED illuminates to indicated Probe 2 temperature

being displayed.

• Plug the thermometer probes into the probe ports.

• Using the connector cable packed inside the range, plug the kitchen

thermometer into the accessory probe jack located on the left hand

side of the range underneath the landing ledge.

Accessory

Probe Jack

• Insert the meat probe packed inside the range into the meat and

place in the oven. Plug the probe into the outlet located on the left

interior wall of the oven and close the door. (NOTE: 48” W. Ranges

only have a probe outlet in the large right-hand oven.)

• Press the kitchen thermometer power button located at the bottom

of the faceplate between the < and > buttons. The 7-segment

display will animate and a single beep will sound, indicating the

device has powered on.

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Broiling

Broiling Instructions

To Use Broil or Convection Broil

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.

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 and could cause the control panel and knobs to

reach a higher than normal temperature. 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.

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.

VGR Gas Ranges

VDR Dual Fuel Ranges

BROIL (Infrared Broil)

CONV BROIL (Convection Broil)*

The top element operates at full

power. This function is exactly

the same as regular broiling with

the additional benefit of air

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

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

“fast” broiling, food may be as

close as 2 inches (5 cm) to the broil element. “Fast” broiling is best for

meats where rare to medium doneness is desired. Use this setting for

broiling small and average cuts of meat.

broiling thick cuts of meats.

*Note: This function uses a high-speed convection fan for optimum

cooking performance. Some noise may be noticed from this high fan

speed. This is normal.

CONVECTION BROIL (Infrared Convection Broil)

The top burner operates at full

power. This function is exactly the

same as regular broiling with the

additional benefit of air circulation

by the motorized fan in the rear of

the oven. Smoke is reduced since

the airflow also reduces peak

HI BROIL

Heat radiates from both broil

elements, located in the top of the

oven cavity, at full power. The

distance between the foods and

the broil elements determines

temperatures on the food. Use this

setting for broiling thick cuts of

meats.

broiling speed. For fast broiling,

food may be as close as 2 inches

(5 cm) to the broil element. Fast

broiling is best for meats where rare to medium doneness is desired. Use

this setting for broiling small and average cuts of meat.

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Broiling

MED BROIL

Broiling Tips

Inner and outer broil elements pulse

on and off to produce less heat for

slow broiling. Allow about 4 inches

(10 cm) between the top surface of

the food and the broil element. Slow

broiling is best for chicken and ham

in order to broil food without over-

browning it. Use this setting for broiling small and average cuts of meat.

• 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.

LOW BROIL

This mode uses only a fraction of

the available power to the inner

broil element for delicate top-

browning. The inner broil element is

on for only part of the time. Use this

setting to gently brown meringue

on racks 3 or 4 in 3-4 minutes.

• 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 function selector to desired broiling function and the

temperature control knob to “Broil”.

Rack Positions for Broiling

Note: Position 6 is the closest to the broiler and position 1 is the

closest to the oven bottom.

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 and could cause the control panel and knobs

to reach a higher than normal temperature. 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.

95%

80%

65%

50%

35%

25%

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Broiling

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.

Broiling Chart

Type and

Time

(min)

Cut of Meat

Weight

Setting

Rack

BEEF

Sirloin, 1"

Rare

12 oz

Broil

Medium

1. Prepare the food as recommended.

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

contact a local store handling speciality cooking utensils).

3. VGR models—Set the temperature control to 200°F (93.3°C) and

turn on the convection fan switch.

VDR models - Set the temperature control to 200°F (93.3°C) and

turn the selector to “TRU CONV”.

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.

Well done

T-Bone, 3/4"

Rare

10 oz

Broil

Medium

Well done

Hamburger, 1/2"

Medium

1/4 lb.

Broil

Well done

CHICKEN

Bnls breast, 1”

Bone-in breast

Chicken pieces

HAM

1/2 lb.

2 - 3 lbs total

Broil

Convection Broil

Broil

CAUTION

2 - 3 lbs total Convection Broil

2 - 3 lbs total Broil

2 - 3 lbs total Convection Broil

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

Convection Defrost

Convection Broil

1. Place the frozen food on a baking sheet.

2. VGR models—Set the oven temperature control knob to “OFF” and

turn on the convection fan switch.

Convection Broil

Broil

VDR models - Set the temperature control knob to “OFF” and turn

the selector to “TRU CONV”.

FISH

Salmon steak

Fillets

1 lb.

Broil

WARNING

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

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

remain in the oven for more than two hours.

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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. Before cleaning, make sure all

controls are in the “OFF” position. Disconnect power if you are going to

clean thoroughly with water.

Note: For stubborn stains, use a non abrasive cleanser such as Bon

Ami™ and a soft brush or soft Scotch Brite™ pad.

Cleaning Tip: For difficult to clean burner heads and bases, place parts

in a zip seal bag with ammonia.

Surface Burners

Burner Flange

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.

After the burner flange has cooled, it

should be wiped with hot soapy water but

do not allow water to run or drip in the

large center opening. DO NOT use steel

wool, abrasive cloths, cleanser, or

powders. To remove encrusted materials,

soak the area with a hot towel to loosen

the material, then use a wooden or nylon

spatula.

DO NOT use a metal knife, spatula, or any

other metal tool to scrape the burner flange.

• Wipe up any spills which remain on the sealed top surface.

• Replace burner base, burner head, and grates after drying

thoroughly.

• Lift off the burner grate. Wash in warm

soapy water.

• Remove the burner head and burner

base and clean.

Burner Heads

The surface burner heads should be routinely removed and cleaned.

ALWAYS clean the burner heads after a spill-over. Keeping the burner

heads clean will prevent improper ignition and uneven flames. To clean,

pull burner head straight up from the burner base. Wipe off with warm,

soapy water and a soft cloth after each use. Use a non-abrasive cleanser

such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for cooked-

on foods. If ports on burner head are clogged, clean with a straight pin.

DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean

the ports. Dry thoroughly after cleaning. For

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.

best cleaning and to avoid possible rusting,

DO NOT clean in dishwasher or self-

cleaning oven. When replacing the burner

head, carefully align the locator key in the

outer edge below the burner ports with the

small notch in the top front edge of the

Control Knobs

MAKE SURE ALL THE CONTROL

burner base. This will align the burner port

with the ignitor.

KNOBS POINT TO THE OFF

POSITION BEFORE REMOVING.

Pull the knobs straight off. Wash

burner base

notch

locator key

Burner Base

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.

To clean, pull burner base straight up from the burner flange. Wipe off with

warm, soapy water and a soft cloth after each use. Use a non-abrasive

cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for

cooked-on foods. When replacing burner base, carefully align the three ribs

underneath the burner base with the three grooves in the burner flange.

Make sure the burner base is level by aligning the rib that has a pin with

the groove that has a hole.

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Cleaning and Maintenance

Self-Clean Cycle

VDR Dual Fuel models only

Oven Surfaces

Several different finishes have been used in your oven.

NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS,

CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN

PERMANENTLY DAMAGE YOUR OVEN.

This oven features an automatic pyrolytic self-cleaning cycle. During

this cycle, the oven reaches elevated temperatures in order to burn-off

soil and deposits. An integral smoke eliminator helps reduce odors

associated with the soil burn-off. A powder ash residue is left in the

bottom of the oven after completion of the self-clean cycle. The door

latch is automatically activated after selecting the self-clean setting.

The latch ensures that the door cannot be opened while the oven

interior is at cleaning temperatures.

VDR models – Your oven features a self-clean cycle for the oven

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

Stainless Steel Parts

All stainless steel body parts should be wiped regularly with hot soapy

water after they have cooled and with a liquid cleaner designed for that

material when soapy water will not do the job. DO NOT use steel wool,

abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel

to remove encrusted materials, soak the area with hot towels to loosen

the material, then use a wooden or nylon spatula or scraper. DO NOT use

a metal knife, spatula, or any other metal tool to scrape stainless steel.

DO NOT permit citrus or tomato juice to remain on stainless steel

surface, as citric acid will permanently discolor

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other items/utensils from the oven.

The high heat generated during the cleaning cycle can discolor,

warp, and damage these items. DO NOT use foil or liners in the

oven. During the self-clean cycle, foil can burn or melt and damage

the oven surface.

2. Wipe off any large spills from the oven bottom and sides. NEVER

use oven cleaners inside a self-cleaning oven or on raised portions

of the door.

stainless steel. Wipe up any spills immediately.

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.

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.

Broiler Pan and Grid

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.

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

filled steel wool pad.

Oven Racks

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

with a soap-filled steel wool pad.

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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Replacing Oven Lights

Self-Clean Cycle

(VDR Dual Fuel models)

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 to the clean setting stop. At this

time, the clean indicator light will come on. Within 30 seconds the

automatic door latch engages and the oven indicator light comes

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

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

clean cycle. When the oven reaches the elevated temperature

needed for self-clean, the door lock indicator light comes on.

WARNING

DO NOT touch bulb with bare hands. Clean off any signs of oil from

the bulb and handle with a soft cloth.

DO NOT touch bulb with bare hands. Clean off any signs of oil

from the bulb and handle with a soft cloth.

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 2-1/2 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.

Note: A fan noise will be heard during the self-clean cycle and will

continue to run for the 2-1/2 hour duration of the self-clean cycle.

2. Firmly grasp light bulb and

Note: On griddle model ranges, the griddle/simmer plate will not

function during the self-clean cycle.

pull out.

3. Replace with halogen bulb

using volt and wattage

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.

requirements listed on glass

cover.

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 Replacement

Door Removal

Open door completely.

Carefully realign door on hinges.

Slide in and down.

Fold latches backward until locked

in place.

Open door completely.

Fold latches forward until locked in

place.

Close door.

Lift door up and out.

Slowly close until latches stop door.

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Service Information

Troubleshooting

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

Oven does not operate in

self-clean.

Door is not shut tight enough for automatic

door latch to lock.

• Serial number

• Date purchased

• Name of dealer from whom purchased

Oven is not clean after self-

clean cycle.

Temperature control knob not rotated all the

way past clean until it stops.

Clearly describe the problem that you are having. If you are unable to

obtain the name of an authorized service agency, or if you continue

to have service problems, contact Viking Range, LLC at

1-888-845-4641, or write to:

Broil does not work.

Door will not open.

Temperature control knob is rotated too far

past broil position.

Oven is still in self-clean mode. If oven is

hot, door latch will release when safe

temperature is reached.

VIKING RANGE, LLC

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930 USA

Oven light will not work.

Igniters will not work.

Light bulb is burned out.

Range is not connected to power.

Record the information indicated below. You will

need it if service is ever required. The model and

serial number for your range can be found by

opening door and looking under the control panel. .

Circuit is tripped.

Fuse is blown.

Range is not connected to power.

Igniters sparking but no flame

ignition.

Gas supply valve is in “OFF” position.

Gas supply is interrupted.

Igniters sparking

continuously after flame

ignition.

Power supply is not grounded.

Power supply polarity is reversed.

Igniters are wet or dirty.

Model no. _____________________ Serial no. ________________________

Date of purchase _______________ Date installed ___________________

Dealer’s name __________________________________________________

Address ________________________________________________________

_______________________________________________________________

Burner ignites but flame is

large, distorted, or yellow.

Burner ports are clogged.

Unit is being operated on wrong type of gas.

Air shutters not properly adjusted.

Strong odor and/or smoke

is noticed first few times

oven is used.

This is normal burn off of insulation and

protective oils in oven. This will go away

after using oven a few times.

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

protection under the warranty.

Oven indicator light on;

oven will not heat

Oven is operating properly. Unit will resume

heating function once it has cooled.

Keep this manual for future reference.

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Warranty

Warranty (cont.)

PROFESSIONAL SERIES

FREESTANDING GAS/DUAL FUEL RANGES WARRANTY

WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from

abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural

disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,

improper operation, or repair or service of the product by anyone other than an authorized Viking Range,

LLC service agency or representative. This warranty does not apply to commercial usage.

THREE YEAR FULL 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, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to

be defective during the warranty period.

LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY

OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS

PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE. VIKING RANGE, LLC IS NOT

RESPONSIBLE FOR CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED

TO FOOD OR MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH

OF WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the

exclusion or limitation of incidental or consequential damages, so the above limitation or exclusions may

not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A

PARTICULAR PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE

PERIOD OF COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET

FORTH ABOVE. Some states do not allow limitations on how long an implied warranty lasts, so the above

limitation may not apply to you.

*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from

cosmetic defects in materials or workmanship (such as scratches on stainless steel,

paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail

purchase or closing date for new construction, whichever period is longer. Any defects must be

reported to the selling dealer within ninety (90) days from date of original retail purchase.

Viking Range, LLC uses high quality processes and materials available to produce all color

finishes. However, slight color variation may be noticed because of the inherent differences in

painted parts and porcelain parts as well as differences in kitchen lighting, product locations,

and other factors. Therefore, this warranty does not apply to color variation attributable to such

factors.

WARRANTY SERVICE

†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.

To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC,

111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and

date of original purchase or closing date for a new construction. For the name of your nearest authorized

Viking Range, LLC service agency, call Viking Range, LLC.

IMPORTANT: Retain proof of original purchase to establish warranty period.

Specifications subject to change without notice.

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface burner, oven burner or element which fails due to defective materials or workmanship

(excluding cosmetic failures) in normal household use during the 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.

LIMITED LIFETIME WARRANTY

During the life of the product, any stainless steel parts found to be defective in material or workmanship

will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs,

including labor. This warranty excludes surface corrosion or rust, scratches, discoloration, water or

atmospheric conditions, or cleaning practices which are part of normal residential use.

TERMS AND CONDITIONS

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

owner of the product during the term of the warranty and applies to products purchased and located in

the United States, Canada, Mexico, and the Caribbean (excluding Cuba, Dominican Republic, and Haiti).

Products must be purchased in the country where service is requested. If the product or one of its

component parts contains a defect or malfunction during the full warranty period after a reasonable

number of attempts by the warrantor to remedy the defect or malfunction, the owner is entitled to either a

refund or replacement of the product or its component part or parts. Replacement of a component part

includes its free installation, except as specified under the limited warranty. Under the terms of this

warranty, service must be performed by a factory authorized Viking Range, LLC service agent or

representative. Service will be provided during normal business hours, and labor performed at overtime or

premium rates shall not be covered by this warranty.

Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,

providing proof of purchase upon request, and making the appliance reasonably accessible for service.

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

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

safety arise which could affect you.

This warranty gives you specific legal rights, and you may also have other rights which may vary from

jurisdiction to jurisdiction.

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Notes

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