Viking Range F20507 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  
30” Electric Range  
F20507  
(020808J)  
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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  
Always contact the manufacturer about problems or conditions  
you do not understand.  
anti-tip bracket(s). To make sure the bracket has been installed  
properly, look behind the range with a flashlight to verify proper  
installation engaged in the rear top left corner of the range.  
• THIS RANGE CAN TIP.  
• INJURIES TO PERSONS CAN RESULT.  
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.  
• SEE INSTALLATION INSTRUCTIONS.  
Recognize Safety Symbols, Words, Labels  
DANGER  
Hazards or unsafe practices which WILL result  
in severe personal injury or death  
WARNING  
To avoid risk of property damage, personal injury or  
death; follow information in this manual exactly to  
prevent a fire or explosion,  
WARNING  
Hazards or unsafe practices which COULD  
result in death or severe personal injury  
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 rangetop. 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  
Many aerosol-type spray cans are EXPLOSIVE when exposed to  
heat and may be highly flammable. Avoid their use or storage near  
an appliance.  
Many plastics are vulnerable to heat. Keep plastics away from parts  
of the appliance that may become warm or hot. DO NOT leave  
plastic items on the rangetop as they may melt or soften if left too  
close to the vent or a surface element.  
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.  
• 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.  
• 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.  
• 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.  
In Case of Fire  
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.  
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.  
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.  
ALWAYS turn the oven off at the end of cooking.  
Child Safety  
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.  
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.)  
Utensil 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. The food could be  
CAUTION  
To avoid risk of property damage, DO NOT use cast  
iron cookware. Cast iron retains heat and may result in  
damaging the rangetop.  
contaminated  
.
Heating Elements and Glass Ceramic Cooking Surfaces  
• 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.  
Surface areas on or adjacent to the unit may be hot enough to cause  
burns.  
• NEVER touch oven heating elements, areas near elements, or  
interior surfaces of oven.  
Utensil 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.  
Use pans with flat bottoms and handles that are easily grasped  
and stay cool. Avoid using unstable, warped, easily tipped or  
loose-handled pans. Also avoid using pans, especially small pans,  
with heavy handles as they could be unstable and easily tip. Pans  
that are heavy to move when filled with food may also be  
hazardous.  
Be sure utensil is large enough to properly contain food and  
avoid boilovers. Pan size is particularly important in deep fat  
frying. Be sure pan will accommodate the volume of food that  
is to be added as well as the bubble action of fat.  
To minimize burns, ignition of flammable materials and spillage  
due to unintentional contact with the utensil, DO NOT extend  
handles over adjacent 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 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.  
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.  
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.  
NEVER let a pan boil dry as this could damage the utensil and the  
appliance.  
Follow the manufacturer's directions when using oven cooking bags.  
Only certain types of glass, glass/ceramic, ceramic or glazed  
utensils are suitable for rangetop surface or oven usage without  
breaking due to the sudden change in temperature. Follow  
manufacturer's instructions when using glass.  
This appliance has been tested for safe performance using  
conventional cookware. DO NOT use any devices or accessories  
that are not specifically recommended in this guide. DO NOT use  
eyelid covers for the surface units, stovetop grills, or add-on oven  
convection systems. The use of devices or accessories that are not  
expressly recommended in this manual can create serious safety  
hazards, result in performance problems, and reduce the life of  
the components of the appliance.  
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.  
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Warnings  
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.  
WARNING  
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.  
Important Safety Notice and Warning  
The California Safe Drinking Water and Toxic Enforcement Act of 1986  
(Proposition 65) requires the Governor of California to publish a list of  
substances known to the State of California to cause cancer or  
reproductive harm, and requires businesses to warn customers of potential  
exposures to such substances. Users of this appliance are hereby warned  
that when the oven is engaged in the self-clean cycle, there may be some  
low-level exposure to some of the listed substances, including carbon  
monoxide. Exposure to these substances can be minimized by properly  
venting the oven to the outdoors by opening the windows and/or door in  
the room where the appliance is located during the self-clean cycle.  
WARNING  
BURN OR ELECTRICAL  
SHOCK 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.  
Important notice regarding pet birds:  
NEVER keep pet birds in the kitchen or in rooms where the fumes from  
the kitchen could reach. Birds have a very sensitive respiratory system.  
Fumes released during an oven self-cleaning cycle may be harmful or  
fatal to birds. Fumes released due to overheated cooking oil, fat,  
CAUTION  
To avoid sickness and food waste, DO NOT allow defrosted  
WARNING  
food to remain in the oven for more than two hours.  
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  
rangetop or oven as a storage area for food or cooking utensils.  
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.  
margarine and overheated non-stick cookware may be equally harmful  
.
About Your Appliance  
For proper oven performance and operation, DO NOT block or  
obstruct the oven vent duct located on the right side of the air grille.  
Avoid touching oven vent area while oven is on and for several  
minutes after oven is turned off. When the oven is in use, the vent  
and surrounding area become hot enough to cause burns. After  
oven is turned off, DO NOT touch the oven vent or surrounding  
areas until they have had sufficient time to cool.  
Other potentially hot surfaces include rangetop, areas facing the  
rangetop, oven vent, surfaces near the vent opening, oven door,  
areas around the oven door and oven window.  
CAUTION  
BURN HAZARD  
To avoid risk of injury, DO NOT touch the glass.  
The oven door, especially the glass, can get hot  
during usage.  
The misuse of oven doors (e.g. stepping, sitting, or leaning on  
them) can result in potential hazards and/or injuries.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
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Before Using Range  
Warnings  
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.  
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.  
Glass Rangetop  
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.  
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.  
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!  
All models include:  
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  
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.  
• Strong, wear-resistant glass ceramic surface for  
excellent cleanability  
KEEP THE KITCHEN WELL-VENTED DURING THE  
SELF-CLEAN CYCLE.  
• Split baking and broiling elements—which reduces  
preheating time and provides greater control and more  
even heating  
CAUTION  
• A reversing 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  
FIRE HAZARD  
You must carefully check the food during the dehydration  
process to ensure that it does not catch fire.  
• Four convection modes offering greater air circulation to  
shorten cooking times and cook foods more evenly  
WARNING  
• Three broiling modes including a new low-broil mode for  
delicate broiling and top-browning  
BURN HAZARD  
When self-cleaning, surfaces may get hotter than  
usual, therefore, children should be kept away.  
• A profiled, concealed bake element for easier cleaning  
• This appliance is certified by Star-K to meet strict  
regulations in conjunction with specific instructions  
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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Range Features  
Oven Functions and Settings  
BAKE (Two-Element Bake)  
Use this setting for baking, roasting, and casseroles.  
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5
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CLEAN  
OVEN  
SURFACE  
CONV BAKE (Convection Bake)  
Use this setting to bake and roast foods at the same time with minimal  
taste transfer.  
Quick Cook Elements  
Thermal-Convection  
TRU CONV (TruConvec™)  
Use this bake setting for multi-rack baking of breads, cakes, and cookies.  
(up to six racks of cookies at once)  
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CONV ROAST (Convection Roast)  
Use this setting for roasting whole turkeys, whole chickens, hams, etc.  
10  
CONV BROIL (Convection Broil)  
Use this setting to broil thick cuts of meat.  
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12  
HI BROIL  
13  
14  
Use this setting for broiling dark meats at 1” thickness or less when  
rare or medium doneness is desired.  
15  
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  
SELF CLEAN  
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. 8”H. stainless steel backguard  
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.  
9. Dual element 9” 2,500-watt/6” 1,000-watt element  
10. One 6-1/2” 1,500-watt element  
11. 800-watt “bridge” element between right front and right  
rear elements  
Note: For more information on oven functions see “Operation”  
section.  
12. Two 7” 1,800-watt elements  
13. Identification plate  
14. Two standard heavy-duty tilt-proof racks/One heavy-duty  
TruGlide rack. Six rack positions  
15. Broiler pan (located inside oven)  
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Surface Operation  
Surface Operation  
Single Front or Rear Element  
Cooking Vessels  
Push in and turn the control knob counterclockwise  
to the desired setting. The element will cycle on and  
off to maintain the desired heat setting. When  
finished, turn all controls to “OFF.”  
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 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.  
Rear and Bridge Element  
Push in and turn the right rear control knob clockwise  
to the desired setting. The rear element and the bridge  
element will cycle on and off to maintain the desired  
heat setting. When finished, turn all controls “OFF.”  
Note: When using big pots, it is recommended to use the front  
elements. There is more room in the front and potential cleanup of rear  
of appliance due to staining or discoloration will be minimized.  
Hot Surface Indicator Lights  
The range has four hot surface indicator lights. They  
Oven Features  
are located in the center of the glass rangetop. The hot surface  
indicator light will glow red when the corresponding element is  
heated. The light will remain on after turning off the control knob  
until the corresponding element has cooled to a safe temperature.  
Broil element  
TruConvec™ element  
(behind baffle)  
Surface Cooking Tips  
• 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.  
Two tilt-proof  
racks  
Oven light  
Surface Heat Settings  
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5
4
3
2
1
Heat Setting  
Use  
Melting small quantities  
Steaming rice  
Simmer  
Oven light  
Simmering sauces  
One TruGlide™  
rack  
Melting large quantities  
Low  
Low-temperature frying (eggs, etc.)  
Simmering large quantities  
Heating milk, cream sauces, gravies,  
and puddings  
Med Low  
Concealed bake element  
Sauteing and browning, braising, and  
pan-frying  
Maintaining slow boil on large quantities  
Med  
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.  
High-temperature frying  
Pan broiling  
Maintaining fast boil on large quantities  
Med High  
High  
Boiling water quickly  
Deep-fat frying in large utensil  
Note: The above information is given as a guide only. You may  
need to vary the heat settings to suit your personal requirements.  
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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.  
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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  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
COOKIES  
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"  
8" x 8"  
400˚ F (204.4˚ C) 20 - 25  
350˚ F (176.7˚ C) 35 - 40  
375˚ F (190.6˚ C) 15 - 20  
375˚ F (190.6˚ C) 15 - 20  
cooking such as pastries,  
souffles, yeast breads, quick  
TruConvec™  
Muffin tin  
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  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (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  
3 or 4  
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  
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  
9" round  
9" round  
9" round  
6 - 4 oz cups  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
3 or 4  
3 or 4  
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  
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"  
8" x 8"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
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  
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  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
2 & 4  
2 & 4  
2 & 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  
COOKIES  
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  
Cookie sheet  
2 & 4  
2,3,& 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  
9" round  
9" round  
9" round  
6 - 4 oz cups  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
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  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
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  
3 or 4  
3 or 4  
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  
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.  
1
2
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  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
24  
30  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
4 - 6 lbs  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
40  
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  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
20  
24  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
3 - 4 lbs  
3 - 4 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
30  
35  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
3 - 4 lbs  
3 - 4 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
35  
40  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Lamb leg  
PORK  
Pork loin  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
Lamb leg  
PORK  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
3 - 5 lbs  
1 -1 1/4lbs 325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
30  
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)  
35  
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)  
15  
130˚ F (54.4˚ C)  
18  
130˚ F (54.4˚ C)  
POULTRY  
POULTRY  
Chicken, whole  
Turkey,  
Chicken, whole  
Turkey,  
unstuffed  
3-4 lbs  
350 (176.7 C)  
25  
11  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
3 - 4 lbs 375˚ F (190.6˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
30  
16 - 20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
12 - 16lbs 325˚ F (162.8˚ C)  
unstuffed  
Turkey  
Turkey, stuffed  
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)  
11  
9 - 10  
9 - 10  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
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  
17 - 21  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
4 - 6 lbs  
325˚ F (162.8˚ C)  
Note: The above information is given as a guide only.  
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  
doneness is desired. Use this  
setting for broiling small and average cuts of meat.  
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”.  
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  
12 oz  
12 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
7
9
11  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
10 oz  
10 oz  
10 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
5
7
9
• 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.  
1/4 lb.  
1/4 lb.  
Convection Broil  
Convection Broil  
Convection Broil  
5
5
5
4
7
9
Medium  
Well done  
CHICKEN  
Bnls breast  
Bone-in breast  
Chicken pieces  
HAM  
1 lb.  
Convection Broil  
4
4
4
18  
20  
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  
4
22  
Rib chops, 1"  
Shoulder  
PORK  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
Loin chops, 3/4"  
Bacon  
1 lb.  
Convection Broil  
Conventional Broil  
4
4
14  
6
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
Note: The above information is given as a guide only.  
33  
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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.  
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.  
35  
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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. Disconnect power if  
you are going to clean thoroughly with water.  
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  
creame with clean  
damp paper  
towel.  
Use a light  
streaks and  
specks  
application of  
cleaning creame  
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 to not  
put plastic items  
on a warm  
Clean area with  
cleaning creame  
and a damp paper  
towel, non-  
abrasive nylon pad  
or scouring brush.  
If burn-on is not  
removed, cool  
cooktop, and  
spillovers onto a  
hot cooking area  
or accidental  
melting of a  
plastic film, such  
as a bread.  
For normal light soil:  
Rub a few drops of a glass ceramic creame to the cool soiled area  
using a damp paper towel. Wipe until all soil and creame are  
removed. Frequent cleaning leaves a protective coating which is  
essential in preventing scratches and abrasions.  
cooking area.  
carefully scrape  
area with a single  
edged razor blade  
held at a 30°  
For heavy, burned soil:  
1. Apply a few drops of glass ceramic cleaning creame to the cool  
soiled area.  
angle.  
2. Using a damp paper towel, rub creame into burned on area.  
3. Carefully scrape remaining soil with a razor scraper. Hold the  
scraper at a 300 angle against the ceramic surface.  
4. 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 creame.  
5. Buff with a dry paper towel. As the cleaning creame 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. 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  
cookware and  
become  
embedded into  
top. Using  
abrasive cleaning  
materials.  
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  
creame. Do not  
use ceramic or  
ceramic coated  
cookware.  
cleaning creame.  
Scratches from  
rough ceramic  
glass, or ceramic  
coated cookware.  
Smearing or Use of too much  
Use a small  
Dampen paper  
streaking  
cleaning creame  
or use of a soiled  
dishcloth.  
amount of creame. towel with a  
Rinse throughly  
mixture of vinegar  
before drying. Use and water and  
only paper towels  
wipe surface.  
or nylon scrub pad Wipe area with  
or brush.  
damp paper towel  
or lint free cloth.  
37  
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Cleaning and Maintenance  
Cleaning Problems on Glass Ceramic Top (cont.)  
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.  
Problem  
Cause  
To Prevent  
To Remove  
Metal  
Sliding or scraping Do not slide metal Remove metal  
markings  
silver/gray  
marks  
metal utensils on  
glasstop.  
objects across top. marks before the  
glasstop is used  
again. Apply  
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.  
cleaning creame  
with a damp  
paper towel and  
scrub with a nylon  
scrub pad or  
brush. Rinse  
thoroughly and  
dry.  
Control Knobs  
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.  
Hard water  
spots  
Condensation  
from cooking may  
cause minerals  
found in water  
and acids to drip  
on glasstop and  
cause gray  
Make sure the  
bottom of utensils creame with water  
are dry before and apply a thick  
cooking. Daily use paste to stained  
Mix cleaning  
of cleaning  
creame will help  
area. Scrub  
vigorously. If stain  
Stainless Steel Parts  
All stainless steel body parts should be wiped regularly with hot soapy water  
at the end of each cooling period and with a liquid cleaner designed for  
that material when soapy water will not do the job. DO NOT use steel wool,  
abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to  
remove encrusted materials, soak the area with hot towels to loosen the  
material, then use a wooden or nylon spatula or scraper. DO NOT use a  
metal knife, spatula, or any other metal tool to scrape stainless steel. DO  
NOT permit citrus or tomato juice to remain on stainless steel surface, as citric  
acid will permanently discolor stainless steel. Wipe up any spills immediately.  
keep top free from is not removed,  
hard water mineral reapply cleaner  
deposits and food and repeat  
deposits. The  
spots are often so  
thin they appear  
to be in or the  
glasstop.  
discoloration.  
process. Also try  
cleaning  
procedure for  
smearing and  
streaking.  
Turn element to  
LO; using several  
paper towels to  
wipe the spill  
Pitting or  
flaking  
Boil over of sugar  
Watch sugar and  
syrup on glasstop. syrups carefully to  
This can cause  
pitting if not  
removed  
avoid boilovers.  
immediately. Let  
glasstop cool and  
carefully scrape off  
remainder of burn-  
off with a single  
edged razor held  
at a 30° angle.  
immediately.  
39  
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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.  
41  
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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.  
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.  
glass light  
cover  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
access  
groove  
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.  
2. Firmly grasp light bulb and  
pull out.  
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  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
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.  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
5. Reconnect power at the main  
fuse or circuit breaker.  
43  
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Door Removal  
Door Replacement and Adjustment  
1
1
2
WARNING  
TO PREVENT  
PERSONAL INJURY  
Before removing the doors,  
make sure the pins are properly  
installed in the hinges. Failure  
to do so can result in personal  
injury to hands and/or fingers.  
2
1
2
3
Open door completely.  
Place pin in pin hole.  
Reinstall door to range.  
Open door completely.  
Reinstall hinge trim.  
3
3
2
4
Remove hinge trim screws  
and hinge trim.  
Close until pins stop door.  
Remove pins from hole in hinges.  
Close door.  
5
4
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.  
44  
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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 Corporation at  
1-888-VIKING1 (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 CORPORATION  
PREFERRED SERVICE  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
Oven light will not work.  
Light bulb is burned out.  
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.  
Range is not connected to power.  
Model no. ____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address _______________________________________________________  
_______________________________________________________________  
If service requires installation of parts, use only authorized parts to  
insure protection under the warranty.  
Keep this manual for future reference.  
47  
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Warranty  
Notes  
ELECTRIC RANGE WARRANTY  
ONE YEAR FULL WARRANTY  
Electric Freestanding electric 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.  
_____________________________________________________________________________________________________  
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_____________________________________________________________________________________________________  
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_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
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_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
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*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 commercial  
locations 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. Warrantors liability on any claim of any kind, with  
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service  
or part thereof which gives rise to the claim.  
WARRANTY SERVICE  
Under the terms of this warranty, service must be performed by a 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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Notes  
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