Viking Range F21192 EN User Manual

Use & Care  
®
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  
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Freestanding 30” Electric Range  
F21192 EN  
(051513)  
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Warnings  
Warnings  
Warning and Important Safety Instructions appearing in this manual  
are not meant to cover all possible conditions and situations that may  
occur. Common sense, caution, and care must be exercised when  
installing, maintaining, or operating this appliance.  
WARNING  
Tipping hazard.  
To reduce the risk of the appliance tipping, it  
must  
ALWAYS contact the manufacturer about problems or conditions you  
do not understand.  
be secured by a properly installed anti-tip  
bracket(s). To make sure the bracket has been installed properly,  
look behind the range with a flashlight to verify proper installation  
engaged in the rear top left corner of the range.  
• THIS RANGE CAN TIP.  
• INJURIES TO PERSONS CAN RESULT.  
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.  
• SEE INSTALLATION INSTRUCTIONS.  
Recognize Safety Symbols, Words, Labels  
DANGER  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
WARNING  
Hazards or unsafe practices which COULD result in  
death or severe personal injury  
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.  
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  
Warnings  
To Prevent Fire or Smoke Damage  
Child Safety (cont.)  
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  
ALWAYS place a pan on a surface element before turning it on. Be sure you  
know which knob controls which surface element. Make sure the correct  
element is turned on. When cooking is completed, turn element off before  
removing pan.  
Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and  
may be highly flammable. Avoid their use or storage near an appliance.  
Many plastics are vulnerable to heat. Keep plastics away from parts of the  
appliance that may become warm or hot. DO NOT leave plastic items on the  
rangetop as they may melt or soften if left too close to the vent or a surface  
element.  
• NEVER leave a surface cooking operation unattended especially  
when using a high heat setting or when deep fat frying. Boilovers cause  
smoking and greasy spillovers may ignite. Clean up greasy spills as soon as  
possible. DO NOT use high heat for extended cooking operations.  
• NEVER heat an unopened container on the surface element or in the oven.  
Pressure build-up may cause container to burst resulting in serious personal  
injury or damage to the appliance.  
• Combustible items (paper, plastic, etc.) may ignite and metallic items may  
become hot and cause burns. DO NOT pour spirits over hot foods. DO NOT  
leave oven unsupervised when drying herbs, breads, mushrooms, etc; fire  
hazard.  
Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.  
Dishtowels or other substitutes should NEVER be used as potholders  
because they can trail across hot surface elements and ignite or get caught  
on appliance parts.  
In Case of Fire  
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish  
flame then turn on hood to remove smoke and odor.  
Cooking Surface: Smother fire or flame in a pan with a lid or cookie sheet.  
ALWAYS let quantities of hot fat used for deep fat frying cool before  
attempting to move or handle.  
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.  
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.  
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.  
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 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.  
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.  
DO NOT store items of interest to children over the unit. Children climbing  
to reach items could be seriously injured.  
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  
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Warnings  
Warnings  
Cooking Safety (cont.)  
• 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.  
Heating Elements and Glass Ceramic Cooking Surfaces  
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  
Utensil Safety  
surfaces of oven.  
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.  
Heating elements may be hot even though they are dark in color. Areas near  
elements and interior surfaces of an oven may become hot enough to cause  
burns.  
During and after use, DO NOT touch or let clothing or other flammable  
material contact surface of unit or areas near unit, heating elements, or  
interior surfaces of oven until they have had sufficient time to cool.  
DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface  
should break, cleaning solutions and spillovers may penetrate the broken  
cooking surface and create a risk of electric shock. Contact a qualified  
technician immediately.  
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.  
Cleaning Safety  
Turn off all controls and wait for appliance parts to cool before touching or  
cleaning them. DO NOT touch the surface elements or surrounding areas  
until they have had sufficient time to cool.  
NEVER let a pan boil dry as this could damage the utensil and the  
appliance.  
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.  
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.  
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.  
CAUTION  
To avoid risk of property damage, DO NOT use cast iron  
cookware. Cast iron retains heat and may result in damaging the  
rangetop.  
• NEVER leave your residence when the self-clean function is operating.  
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Warnings  
Warnings  
Important Safety Notice and Warning  
WARNING  
The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition  
65) requires the Governor of California to publish a list of substances known to the  
State of California to cause cancer or reproductive harm, and requires businesses  
to warn customers of potential exposures to such substances. Users of this  
appliance are hereby warned that when the oven is engaged in the self-clean  
cycle, there may be some low-level exposure to some of the listed substances,  
including carbon monoxide. Exposure to these substances can be minimized by  
properly venting the oven to the outdoors by opening the windows and/or door in  
the room where the appliance is located during the self-clean cycle.  
ELECTRICAL SHOCK HAZARD  
To avoid risk of injury or death, DO NOT touch a hot  
oven light bulb with a damp cloth as the bulb could  
break. Should the bulb break, disconnect power to the  
appliance before removing bulb to avoid electrical shock.  
WARNING  
Important notice regarding pet birds:  
BURN OR ELECTRICAL SHOCK  
NEVER keep pet birds in the kitchen or in rooms where the fumes from the  
kitchen could reach. Birds have a very sensitive respiratory system. Fumes  
released during an oven self-cleaning cycle may be harmful or fatal to birds.  
Fumes released due to overheated cooking oil, fat, margarine and overheated  
HAZARD  
To avoid risk of injury or death, Make sure all  
controls are OFF and oven is COOL before  
cleaning. Failure to do so can result in burns or electrical shock.  
non-stick cookware may be equally harmful  
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About Your Appliance  
CAUTION  
To avoid sickness and food waste, DO NOT allow defrosted food  
WARNING  
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.  
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.  
CAUTION  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
FALLING HAZARD  
DO NOT store items of interest to children over the  
unit. Children climbing to reach items could be  
seriously injured.  
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Before Using Range  
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  
Clean your glass top before the first time you use it. A thorough  
cleaning with a glass top cleaner is recommended.  
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.  
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  
• Strong, wear-resistant glass ceramic surface for excellent cleanability  
• Split baking and broiling elements—which reduces preheating time  
and provides greater control and more even heating  
• 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  
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.  
• Four convection modes offering greater air circulation to shorten  
cooking times and cook foods more evenly  
• Three broiling modes including a low-broil mode for delicate  
broiling and top-browning  
• A profiled, concealed bake element for easier cleaning  
• This appliance is certified by Star-K to meet strict regulations in  
CAUTION  
FIRE HAZARD  
You must carefully check the food during the dehydration  
process to ensure that it does not catch fire.  
WARNING  
BURN HAZARD  
When self-cleaning, surfaces may get hotter than usual,  
therefore, children should be kept away.  
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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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CONV BAKE (Convection Bake)  
Use this setting to bake and roast foods at the same time with minimal  
taste transfer.  
TRU CONV (TruConvec™)  
Use this bake setting for multi-rack baking 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.  
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CONV BROIL (Convection Broil)  
Use this setting to broil thick cuts of meat.  
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HI BROIL  
Use this setting for broiling dark meats at 1” thickness or less when  
rare or medium doneness is desired.  
MED BROIL  
Use this setting for broiling white meats such as chicken or meats  
greater than 1” thick that would be over-browned in high broil.  
LOW BROIL  
Use this setting for delicate broiling such as meringue.  
1. Interior oven light switch  
2. Left rear element control knob  
SELF CLEAN  
3. Left front element control knob  
4. Center element control knob  
5. Oven function selector knob  
6. Oven temperature control knob  
7. Right rear element control knob  
Use this function to clean oven.  
Convection Dehydration (TRU CONV)  
Use this function to dehydrate fruits and vegetables.  
8. Right front element control knob  
9. Backguard  
Convection Defrost (TRU CONV)  
Use this function to defrost foods.  
10. Two 5-1/2" 1,200 watt elements  
11. Two 7-1/2" 2,000 watt dual elements  
12. One 10.5" 3,200 watt triple element  
13. Identification plate  
Note: For more information on oven functions see “Operation”  
section.  
14. Three oven racks/Six rack positions  
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Surface Operation  
Surface Operation  
About the Cooktop Surface Elements  
Surface Cooking Tips  
Single radiant elements will have one round outline pattern shown on  
the cooktop and should be used when cooking with smaller cooking  
vessels. Dual radiant elements allows the user to set the smaller inner  
element alone or both the inner and outer elements may be used  
together when using medium to larger sized cookware. Triple element  
allows the use to set the smaller inner element, both inner and middle  
elements or all three elements if using larger sized cookware such as a  
stock pot.  
• 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.  
Heat Setting  
Simmer  
Use  
Melting small quantities  
Steaming rice  
Simmering sauces  
Surface Burner Element  
Melting large quantities  
Low  
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.”  
Low-temperature frying (eggs, etc.)  
Simmering large quantities  
Heating milk, cream sauces, gravies,  
and puddings  
Med Low  
Sauteing and browning, braising, and  
pan-frying  
Maintaining slow boil on large quantities  
Med  
Hot Surface Indicator Lights  
The range has four hot surface indicator lights. They 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.  
High-temperature frying  
Pan broiling  
Maintaining fast boil on large quantities  
Med High  
High  
Boiling water quickly  
Deep-fat frying in large utensil  
Surface Heat Settings  
Note: The above information is given as a guide only. You may need  
to vary the heat settings to suit your personal requirements.  
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 a matter of personal choice. As with any  
cookware, yours should be in good condition and free from excessive  
dents on the bottom to provide maximum performance and  
convenience.  
Note: When using big pots, it is recommended to use the center  
elements. There is more room in the center and potential cleanup of  
the appliance due to staining or discoloration will be minimized.  
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Oven Features  
Using the Oven  
Preheat  
For best results, it is extremely  
Broil element  
TruConvec™ element  
(behind baffle)  
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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Oven light  
(3) Oven racks  
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TEM  
The Viking Rapid Ready™ Preheat System is engineered  
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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.  
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.  
Concealed bake element  
Rack Positions  
Each oven is equipped with three oven racks (some models include 1  
or more TruGlide 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.  
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.  
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Using the Oven  
Using the Oven  
Conventional and Convection Cooking  
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.  
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.  
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%.  
• 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.  
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.  
• 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.  
• 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.  
Multiple Rack Pan  
Placement  
Single Rack Pan  
Placement  
• 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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Baking  
Baking  
BAKE (Two-Element  
Bake)  
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  
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  
cooking such as pastries,  
souffles, yeast breads, quick  
two-element bake  
TruConvec™  
manner. Conventional baking/ roasting is particularly suitable for dishes  
that require a high temperature. Use this setting for baking, roasting,  
and casseroles.  
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)  
Baking Tips  
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  
• Make sure the oven racks are in the desired positions before turning  
the oven on.  
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.  
• 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.  
oven providing a more even  
convection bake  
heat distribution. This even  
circulation of air equalizes the temperature throughout the oven cavity  
and eliminates the hot and cold spots found in conventional ovens. A  
major benefit of convection baking is the ability to prepare food in  
quantity using multiple racks—a feature not possible in a standard  
oven.  
When roasting using this setting, cool air is quickly replaced, searing  
meats on the outside and retaining more juices and natural flavor on  
the inside with less shrinkage. With this heating method, foods can be  
baked and roasted at the same time with minimal taste transfer, even  
when different dishes are involved, such as cakes, fish or meat. The hot  
air system is especially economical when thawing frozen food. Use this  
setting for baking and roasting.  
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Baking  
Baking  
Baking Chart  
Convection Baking Chart  
Single Rack  
Time  
(min)  
Single Rack  
Time  
(min)  
Food  
Pan Size  
Position  
Temp  
Food  
Pan Size  
Position  
Temp  
BREADS  
BREADS  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
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  
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  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
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  
375˚F (190.6˚C) 30 - 35  
8"  
x 8"  
400˚F (204.4˚C) 20 - 25  
350˚F (176.7˚C) 35 - 40  
375˚F (190.6˚C) 15 - 20  
375˚F (190.6˚C) 15 - 20  
8"  
x 8"  
Muffin tin  
Muffin tin  
Muffin tin  
Muffin tin  
Corn muffins  
Corn muffins  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
Tube pan  
Tube pan  
Muffin 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  
Tube pan  
Tube pan  
Muffin 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  
13"  
x 9"  
13  
"
x 9  
round  
Loaf pan  
"
9"  
round  
9
"
Loaf pan  
325˚F (162.8˚C)  
5 - 50  
COOKIES  
Brownies  
Choc. chip  
Sugar  
COOKIES  
Brownies  
Choc. chip  
Sugar  
13" x 9"  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
350˚F (176.7˚C) 25 - 30  
375˚F (190.6˚C) 12 - 15  
350˚F (176.7˚C) 10 - 12  
13  
"
x 9  
"
2 & 4  
2,3,& 4  
2,3,& 4  
325˚F (162.8˚C) 20 -25  
Cookie sheet  
Cookie sheet  
350˚F (176.7˚C)  
325˚F (162.8˚C)  
7 -10  
9-10  
PASTRY  
PASTRY  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Cookie sheet  
3 or 4  
400˚F (204.4˚C) 30 - 35  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Cookie sheet  
2 & 4  
375˚F (190.6˚C)  
400˚F (204.4˚C)  
350˚F (176.7˚C) 50 - 55  
325˚F (162.8˚C) 4 - 5  
4 - 27  
9
"
round  
round  
round  
round  
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  
9
"
round  
round  
round  
round  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
7 - 9  
9
"
9
"
9
"
9
"
9"  
9"  
325˚F (162.8˚C) 35 - 45  
325˚F (162.8˚C) 30 - 35  
Custard  
6 - 4 oz cups  
Custard  
6 - 4 oz cups  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pizza, 12"  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
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  
Gr. peppers stuffed  
Quiche  
13"  
x 9"  
13"  
x 9"  
9"  
round  
9"  
round  
Pizza, 12  
"
Cookie sheet  
Cookie sheet  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
Cookie sheet  
3 or 4  
375˚F (190.6˚C) 60 - 65  
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  
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  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
French fries  
Note: The above information is given as a guide only.  
Note: The above information is given as a guide only.  
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Solving Baking Problems  
Roasting  
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.  
CONV ROAST*  
(Convection Roast)  
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  
gained over existing, single fan convection roast modes. Use this  
setting for whole turkeys, whole chickens, hams, etc.  
Common Baking Problems/Remedies  
convection roast  
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  
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  
1. Follow recipe  
*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.  
Add liquid  
2. Oven too hot  
3. Wrong pan size  
2. Reduce temperature  
3. Use recom. pan size  
1. Batter uneven  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Distribute batter even  
Note: You can also roast foods using bake settings. See the “Baking”  
section for additional information.  
3. Use proper pan  
Food too brown on  
bottom  
1. Oven door opened  
too often  
2. Dark pans being used 2. Use shiny pans  
3. Incorrect rack position 3. Use recom. rack position  
4. Wrong bake setting  
1. Use door window to  
check food  
Roasting Tips  
ALWAYS use a broiler pan and grid. The hot air must be allowed to  
circulate around the item being roasted. DO NOT cover what is being  
roasted. Convection roasting seals in juices quickly for a moist, tender  
product. Poultry will have a light, crispy skin and meats will be  
browned, not dry or burned. Cook meats and poultry directly from the  
refrigerator. There is no need for meat or poultry to stand at room  
temperature.  
4. Adjust to conventional  
or convection setting  
as needed  
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  
• 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%.  
Cookies too flat  
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.  
Pies burned around  
edges  
1. Oven too hot  
2. Too many pans used  
3. Oven not preheated  
1. Reduce temperature  
2. Reduce no. of pans  
3. Allow oven to preheat  
Pies too light on top  
1. Oven not hot enough 1. Increase temperature  
2. Too many pans used  
3. Oven not preheated  
2. Reduce no. of pans  
3. Allow oven to preheat  
• 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  
Roasting  
Roasting Tips (cont.)  
Conventional Roasting Chart  
• 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  
(when using the Bake or Convection Bake setting)  
Internal  
Temp  
Time  
(min/lb)  
Food  
BEEF  
Weight  
Temp  
Rib roast  
Rare  
1
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)  
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.  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
• 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.  
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)  
35  
40  
155˚F (68.3˚C)  
170˚F (76.7˚C)  
Lamb leg  
PORK  
3 - 5 lbs  
325˚F (162.8˚C)  
30  
180˚F (82.2˚C)  
Pork loin  
Pork chops  
1" thick  
3 - 5 lbs  
1 -1 1/4lbs 350˚F (176.7˚C)  
325˚F (162.8˚C)  
35  
55 - 60  
total time  
180˚F (82.2˚C)  
N/A  
Ham, fully  
cooked  
5 lbs  
325˚F (162.8˚C)  
18  
130˚F (54.4˚C)  
POULTRY  
Chicken, whole  
Turkey,  
3 - 4 lbs  
12 - 16 lbs 325˚F (162.8˚C)  
375˚F (190.6˚C)  
30  
16 - 20  
180˚F (82.2˚C)  
180˚F (82.2˚C)  
unstuffed  
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  
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.  
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Roasting  
Broiling  
Convection Roasting Chart  
CONV BROIL*  
(Convection Broil)  
Internal  
Temp  
Time  
(min/lb)  
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.  
Food  
BEEF  
Rib roast  
Rare  
Weight  
Temp  
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)  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
convection broil  
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)  
*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.  
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)  
Lamb leg  
PORK  
Pork loin  
Pork chops  
1" thick  
Ham, fully  
cooked  
POULTRY  
Chicken, whole  
Turkey,  
unstuffed  
3 - 5 lbs  
325˚F (162.8˚C)  
30  
180˚F (82.2˚C)  
HI BROIL  
Heat radiates from both broil  
elements, located in the top of  
the oven cavity, at full power. The  
distance between the foods and  
the broil elements determines  
broiling speed. For fast broiling,  
food may be as close as 2 inches  
(5 cm) to the broil element. Fast  
3 - 5 lbs  
1 -1 1/4 lbs 325˚F (162.8˚C)  
325˚F (162.8˚C)  
30  
45 - 50  
total time  
180˚F (82.2˚C)  
N/A  
5 lbs  
325˚F (162.8˚C)  
15  
130˚F (54.4˚C)  
3-4 lbs  
350˚F (176.7˚C)  
25  
11  
180˚F (82.2˚C)  
180˚F (82.2˚C)  
broiling is best for meats where  
rare to medium doneness is  
12 - 16lbs 325˚F (162.8˚C)  
high broil  
desired. Use this setting for broiling small and average cuts  
of meat.  
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)  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
4 - 6 lbs  
325˚F (162.8˚C)  
MED BROIL  
Note: The above information is given as a guide only.  
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.  
medium broil  
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Broiling  
Broiling  
LOW BROIL  
Broiling Tips  
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.  
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  
Broiling Instructions  
• 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.  
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.  
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.  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
2. Center the food on cold broiler pan and grid. Place broiler pan in  
oven.  
3. Set the oven function selector to desired broiling function and the  
temperature control knob to “Broil”.  
4. Close the door. There is not a detent to hold the door in the open  
broil stop position. With open door broiling the broil element does  
not cycle on and off. With closed door broiling the broil element  
might cycle on and off if an extended broiling time is required.  
A built-in smoke "eliminator" in the top of the oven helps reduce  
smoke and odors.  
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Broiling  
Convection Dehydrate/Defrost  
Broiling Chart  
Convection Dehydrate  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables.  
1. Prepare the food as recommended.  
Type and  
Time  
(min)  
Cut of Meat  
Weight  
Setting  
Rack  
2. Arrange the food on drying racks (not included with the oven;  
contact a local store handling speciality cooking utensils).  
BEEF  
Sirloin, 1"  
Rare  
12 oz  
12 oz  
12 oz  
Broil  
Broil  
Broil  
3
3
3
4
5
6
3. Set the appropriate low temperature and turn the selector to “TRU  
CONV”.  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
CAUTION  
10 oz  
10 oz  
10 oz  
Broil  
Broil  
Broil  
3
3
3
4
6
8
Medium  
FIRE HAZARD  
Well done  
Hamburger, 1/2"  
Medium  
You must carefully check the food during the dehydration  
process to ensure that it does not catch fire.  
1/4 lb.  
1/4 lb.  
Broil  
Broil  
3
3
6
8
Well done  
CHICKEN  
Bnls breast, 1”  
Bnls breast, 1”  
Bone-in breast  
Bone-in breast  
Chicken pieces  
Chicken pieces  
HAM  
Ham slice, 1”  
LAMB  
Rib chops, 1”  
PORK  
Convection Defrost  
1. Place the frozen food on a baking sheet.  
1/2 lb.  
1/2 lb.  
2 - 3 lbs total  
2 - 3 lbs total Convection Broil  
2 - 3 lbs total Broil  
2 - 3 lbs total Convection Broil  
Broil  
Convection Broil  
Broil  
3
3
1
1
3
3
15  
15  
22  
20  
22  
20  
2. Set the temperature control to “OFF”.  
3. Turn the selector to “TRU CONV”.  
WARNING  
1 lb.  
12 oz.  
1 lb.  
Broil  
3
2
10  
8
To avoid sickness and food waste, DO NOT allow defrosted food  
to remain in the oven for more than two hours.  
Convection Broil  
Loin chops, 3/4”  
Bacon  
FISH  
Salmon steak  
Fillets  
Convection Broil  
Broil  
2
2
10  
3
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 lb.  
1 lb.  
Broil  
Broil  
2
2
8
8
Note: The above information is given as a guide only.  
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Cooking Substitutes Charts  
Cleaning and Maintenance  
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.  
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.  
Ingredient Substitutes  
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:  
Recipe calls for:  
1 tbsp. cornstarch  
Substitute with:  
2 tbsp. flour (thickening)  
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  
For normal light soil:  
Rub a few drops of a glass ceramic cream to the cool soiled area  
using a damp paper towel. Wipe until all soil and cream are  
removed. Frequent cleaning leaves a protective coating which is  
essential in preventing scratches and abrasions.  
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine  
1 tbsp. baking powder  
1/2 tsp. cream of tartar plus 1/4 tsp. baking  
soda  
1/2 c. butter  
7 tbsp. margarine or shortening  
For heavy, burned soil:  
1 c. dairy sour cream  
1 tbsp. lemon juice plus 1 c. evaporated milk  
1. Apply a few drops of glass ceramic cleaning cream to the cool  
soiled area.  
Canned Food Sizes  
2. Using a damp paper towel, rub cream into burned on area.  
3. Carefully scrape remaining soil with a razor scraper. Hold the  
scraper at a 30° 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 cream.  
5. Buff with a dry paper towel. As the cleaning cream cleans, it leaves  
a protective coating on the glass surface. This coating helps to  
prevent build-up of mineral deposits (water spots) and will make  
future cleaning easier. Dishwashing detergents remove this  
protective coating and therefore make the glass ceramic top more  
susceptible to staining.  
Can Size  
8 oz.  
Contents  
Can Size  
No. 303  
No. 2  
Contents  
2 c.  
1 c.  
Picnic  
1-3/4 c.  
1-3/4 c.  
2 c.  
2-1/2 c.  
4 c.  
No. 300  
No. 1 tall  
No. 3  
No. 10  
12 c.  
Kitchen Equivalent and Metrics  
Measure  
1 tbsp.  
2 tbsp.  
1 jig.  
Equivalent  
3 tsp  
Metric*  
15 mL  
30 mL  
45 mL  
60 mL  
1 oz  
1-1/2 oz  
4 tbsp.  
1/4 c.  
1/3 c.  
1/2 c.  
1 c.  
5 tbsp. plus 1 tsp.  
8 tbsp.  
80 mL  
125 mL  
250 mL  
30 g  
16 tbsp.  
2 c.  
1 pt.  
1 lb.  
16 oz  
454 g  
2.21 lb.  
35.3 oz  
1 kg  
Note: Rounded for easier measuring.  
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Cleaning and Maintenance  
Cleaning and Maintenance  
Cleaning Problems on Glass Ceramic Top  
Cleaning Problems on Glass Ceramic Top (cont.)  
Problem  
Cause  
To Prevent  
To Remove  
Problem  
Cause  
To Prevent  
To Remove  
Brown  
streaks and  
specks  
Cleaning with  
sponge or cloth  
containing soil-  
laden detergent  
water.  
Use cleaning cream Use a light  
Metal  
Sliding or scraping DO NOT slide  
Remove metal  
marks before the  
glasstop is used  
again. Apply  
cleaning cream  
with a damp  
paper towel and  
scrub with a nylon  
scrub pad or  
brush. Rinse  
with clean damp  
paper towel.  
application of  
cleaning cream  
with a clean damp  
paper towel.  
markings  
silver/gray  
marks  
metal utensils on  
glasstop.  
metal objects  
across top.  
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 cream  
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.  
thoroughly and  
dry.  
cooking area.  
Hard water  
spots  
Condensation  
from cooking may  
cause minerals  
found in water  
and acids to drip  
on glasstop and  
cause gray  
deposits. The  
spots are often so  
thin they appear  
to be in or the  
glasstop.  
Make sure the  
bottom of utensils  
are dry before  
cooking. Daily  
use of cleaning  
cream will help  
keep top free  
from hard water  
mineral deposits  
and food  
Mix cleaning cream  
with water and  
apply a thick paste  
to stained area.  
Scrub vigorously.  
If stain is not  
removed, reapply  
cleaner and repeat  
process. Also  
try cleaning  
procedure for  
smearing and  
streaking.  
carefully scrape  
area with a single  
edged razor blade  
held at a 30°  
angle.  
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  
before cooking.  
Clean top daily  
with cleaning  
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  
discoloration.  
creame. DO NOT  
use ceramic or  
ceramic coated  
cookware.  
cleaning cream.  
Turn element to  
LO; using several  
paper towels to  
wipe the spill  
immediately. Let  
glasstop cool and  
carefully scrape off  
remainder of burn-  
off with a single  
edged razor held  
at a 30° angle.  
Pitting or  
flaking  
Boil over of sugar  
Watch sugar and  
syrup on glasstop. syrups carefully to  
This can cause  
pitting if not  
removed  
avoid boilovers.  
Scratches from  
rough ceramic  
glass, or ceramic  
coated cookware.  
immediately.  
Smearing or Use of too much  
streaking  
Use a small  
amount of cream.  
Rinse throughly  
Dampen paper  
towel with a  
mixture of vinegar  
cleaning cream  
or use of a soiled  
dishcloth.  
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.  
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Cleaning and Maintenance  
Cleaning and Maintenance  
Control Panel  
Oven Racks  
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.  
Clean with detergent and hot water. Stubborn spots can be scoured with a  
soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS USING THE  
SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of  
the self-clean cycle.  
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.  
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.  
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.  
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.  
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.  
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Self-Clean Cycle  
Self-Clean Cycle  
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.  
To start the Self-Clean cycle:  
1. Close the door completely.  
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.  
3. Turn the temperature control knob 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.  
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.  
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.  
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.  
Note: A fan noise will be heard during the self-clean cycle and will  
continue to run for the 3-1/2 hour duration of the self-clean cycle.  
5. When the cycle is completed, turn both the oven selector and  
temperature control knob to the “OFF” position. When the oven has  
completely cooled, open door and remove any ash from the oven  
surfaces with a damp cloth.  
WARNING  
BURN OR ELECTRICAL SHOCK HAZARD  
Make sure all controls are OFF and oven is  
COOL before cleaning. Failure to do so can  
result in burns or electrical shock.  
To 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.  
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  
Door Removal  
1
WARNING  
WARNING  
TO PREVENT  
ELECTRICAL SHOCK HAZARD  
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.  
Disconnect the electric power at the main fuse or  
circuit breaker before replacing bulb.  
CAUTION  
Open door completely.  
Place pin in pin hole.  
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.  
3
2
glass light  
cover  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
access  
groove  
2. Firmly grasp light bulb and  
pull out.  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
Remove hinge trim screws  
and hinge trim.  
Close until pins stop door.  
light  
bulb  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
4
5. Reconnect power at the main  
fuse or circuit breaker.  
Lift door up and out.  
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Door Replacement and Adjustment  
Troubleshooting  
Problem  
Possible Cause and/or Remedy  
1
2
Range will not function.  
Range is not connected to electrical power:  
Have electrician check power circuit breaker,  
wiring, and fuses.  
Oven does not operate in  
self-clean.  
Door is not shut tight enough for automatic  
door latch to lock.  
2
1
2
3
Oven is not clean after self-  
clean cycle.  
Temperature control knob not rotated all the  
way past clean until it stops.  
Reinstall door to range.  
Open door completely.  
Reinstall hinge trim.  
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.  
3
4
Oven light will not work.  
Light bulb is burned out.  
Range is not connected to power.  
Remove pins from hole in hinges.  
Close door.  
5
If the door needs to be adjusted, loosen hinge  
trim screws (see step 2). Adjust the screws  
located between the door and kickplate  
using a 5/32” hex head allen wrench. After  
adjustment, tighten hinge trim screws.  
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Service Information  
Warranty  
ELECTRIC RANGE WARRANTY  
THREE YEAR FULL WARRANTY  
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 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.  
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.  
Have the following information readily available.  
• Model number  
*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.  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
Clearly describe the problem that you are having. If you are unable to  
obtain the name of an authorized service agency, or if you continue  
to have service problems, contact Viking Range, LLC at  
1-888-845-4641, or write to:  
†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.  
VIKING RANGE, LLC  
PREFERRED SERVICE  
111 Front Street  
Greenwood, Mississippi 38930 USA  
FIVE YEAR LIMITED WARRANTY ON BURNERS  
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or  
workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year  
from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with  
the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.  
Record the information indicated below. You will  
need it if service is ever required. The model and  
serial number can be found by either tilting range  
back or using a mirror to look underneath on the  
front edge of the bottom base.  
TEN YEAR LIMITED WARRANTY ON PORCELAIN  
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or  
workmanship in normal household use during the fourth through the tenth year from the date of original  
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all  
other costs, including labor.  
TERMS AND CONDITIONS  
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee  
owner of the product during the term of the warranty and applies to products purchased and located in  
the United States and Canada. Products must be purchased in the country where service is requested. If  
the product or one of its component parts contains a defect or malfunction during the full warranty period  
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is  
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a  
component part includes its free installation, except as specified under the limited warranty. Under the  
terms of this warranty, service must be performed by a factory authorized Viking Range, 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.  
Model no. _____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
This warranty gives you specific legal rights, and you may also have other rights which may vary from  
jurisdiction to jurisdiction.  
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from  
abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural  
disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,  
improper operation, or repair or service of the product by anyone other than an authorized Viking Range,  
LLC service agency or representative. This warranty does not apply to commercial usage.  
If service requires installation of parts, use only authorized parts to  
insure protection under the warranty.  
Keep this manual for future reference.  
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Warranty (cont.)  
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 IS NOT RESPONSIBLE  
FOR CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR  
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF  
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion  
or limitation of incidental or consequential damages, so the above limitation or exclusions may not apply  
to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR  
PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF  
COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE.  
Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may  
not apply to you.  
WARRANTY SERVICE  
To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC,  
111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and  
date of original purchase or closing date for a new construction. For the name of your nearest authorized  
Viking Range, LLC service agency, call Viking Range, LLC.  
IMPORTANT: Retain proof of original purchase to establish warranty period.  
Specifications subject to change without notice.  
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