Viking_Range

Congratulations . . .

Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.

We appreciate your choosing a Viking Range Corporation product, and hope that you will again select our products for your other major appliance needs.

Table of Contents

Warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cooking Utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Before Your Use Your New Range . . . . . . . . . . . . . . . . . . . . . 7

Basic Functions of Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 7

Using Your Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . .32

Self-Clean Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rear Cover

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

-Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

WHAT TO DO IF YOU SMELL GAS

-Do not try to light any appliance

-Do not touch any electrical switch; do not use any phone in your building.

-Immediately call your gas supplier from a neighbor???s phone. Follow the gas supplier???s instructions.

-If you cannot reach your gas supplier, call the fire department. -Installation and service must be performed by a qualified installer, service agency, or the gas supplier.

WARNING

1.Read all instructions before using the product.

2.Install or locate the product only in accordance with the provided Installation Instructions.

WARNING

???THIS RANGE CAN TIP

???INJURY TO PERSONS COULD RESULT

???INSTALL ANTI-TIP DEVICE PACED

WITH RANGE

???SEE INSTALLATION INSTRUCTIONS

Important Safety Instructions

WARNING

To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven, follow basic precautions, including the following:

1.Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes. Have the technician show the location of the gas shut-off valve on the range so you know where and how to turn off the gas if necessary.

2.Do not attempt to repair or replace any part of this appliance unless specifically recommended in this manual. All servicing should be referred to a qualified technician. Warranty service must be performed by an authorized service agency.

3.The ???push-to-turn??? knobs of this range are designed to be child- safe. However, children should not be left alone in the kitchen while the range is in use. Do not store items of interest to children over the unit. CAUTION: Children climbing to reach items could be seriously injured.

4.GREASE is flammable and should be handled carefully. Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan by covering utensil completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside of utensil can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam type extinguisher.

5.Never leave the surface area unattended at high heat setting. Boil-overs cause smoking and greasy spill-overs which may ignite.

6.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.

7.Wear proper apparel. Loose-fitting or hanging garments should never be worn while using the appliance.

8.Never use your range for warming or heating a room. This is based on safety considerations.

9.Use proper pan size. Select utensils having flat bottoms large enough to cover the burner. Using undersized utensils allows the flame to come up the side of the utensil, scorching the outside of the utensil and making cleanup harder.

10.The flame of the open-top burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause scorching of adjacent countertop surfaces, as well as the outside of the utensil. This is based on safety considerations.

11.Use dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let potholder touch hot surface areas. Do not use a towel or other bulky cloth.

12.To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward toward the center of the range, and so that it does not extend over adjacent burners.

13.Surface areas near burners may become hot enough to cause burns. During and after use, do not touch areas near burners until they have had sufficient time to cool.

14.Once the unit is installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed.

15.The flueway must also remain clear.

16.Storage cabinet area above the unit must be 36??? (91.4 cm) and cannot project more than 13??? (33.0 cm) outward from the rear wall. Beware of potential hazards associated with retrieving items from such cabinets when the unit is in operation.

17.Keep area clean and free from combustible material, gasoline, and other flammable liquids.

18.No attempt should be made to operate the appliance during power outage.

19.A risk of tip-over may result if the appliance is not installed in accordance with installation instructions including excessive loading of the oven door or from abnormal usage.

20.Do not attempt to operate the appliance during power failure.

21.Do not heat unopened food containers; buildup of pressure may cause the container to explode and result in injury.

22.Never sit, step, stand, or lean on any part of the oven, or injury may result.

23.Use care when opening oven door. Let hot air or steam escape before removing or replacing food.

24.Do not clean door gasket. It is essential for a good, tight seal. Care should be taken not to rub, damage, or move the gasket.

25.No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

26.Before self-cleaning the oven, remove broiler pan, broiler grid, oven racks, rack supports, and other utensils. Do not use your oven to clean other parts. A fan noise should be hear sometime during the cleaning cycle. If not, call service before self-cleaning again.

Cooking Utensils

Each cook has his or her own preference for the particular cooking utensils that are most appropriate for the type cooking being done. Any and all cooking utensils are suitable for use in the range and it is not necessary to replace your present domestic utensils 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 AND/OR HIGH

FLAMES, IT IS RECOMMENDED TO USE THE FRONT BURNERS.

THERE IS MORE ROOM IN THE FRONT AND POTENTIAL CLEANUP

OF REAR OR APPLIANCE DUE TO STAINING OR DISCOLORATION

WILL BE MINIMIZED.

Before You Use Your New Range

All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water.

Steel Griddle/Simmer Plate

The griddle is a heavy-weight, polished steel griddle that has a USDA authorized protective coating. No additional seasoning is needed for efficient use. Before using, remove protective coating with vinegar and water and rinse well. After rinsing, coat griddle well with an unsalted cooking oil or spray.

Grill (If applicable)

The grates should be removed and washed in hot soapy water, rinsed and then replaced prior to use. Other grill parts should be removed, dusted, and replaced making sure that no flammable materials have been accidentally placed in the grill.

Drip Tray/Pan

The drip tray should be pulled out and checked for flammable materials. Make sure to unwrap the drip pan and replace it in its proper place under the griddle or grill (if applicable).

Oven

Before first use, wipe interior with soapy water and dry thoroughly. Then set the oven thermostat to 250oF and operate for an hour.

Basic Functions of Your Oven

NATURAL AIRFLOW BAKE Heat is radiated from the U-

shaped bake burner in the bottom of the oven cavity and is circulated with natural airflow. This is your traditional bake setting

INFRARED BROIL

The broil burner at the top of the oven heats the metal screen until it glows. The glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in juices.

CONVECTION BAKE

Heat is radiated from the U-shaped bake burner in the bottom of the oven cavity and is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced - searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage.

INFRARED CONVECTION BROIL Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the infrared broil burner.

CONVECTION DEHYDRATE With the temperature control on

175oF, warm air is radiated from the U- shaped bake burner in the bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality , so only fresh, top-quality foods should be used.

CONVECTION DEFROST

With temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

SELF-CLEAN

This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. When oven has cooled, remove ash with a damp sponge or cloth.

Using Your Range

Lighting the Burners

Surface Burners-Automatic Reignition

To light the surface burners, turn the appropriate control knob counter clockwise to any position. This control is both a gas valve and an electric switch. Burners will ignite at any ???on??? position with the automatic reignition system. If the flame goes out for any reason, the burners will automatically reignite if the gas is still flowing. When gas is permitted to flow to the burners, the electric igniters start sparking. On all surface igniters you should hear a ???clicking??? sound. If you do not, turn off the control and check that the unit is plugged in and that the fuse or circuit breaker is not blown or tripped.

Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, turn the burner control to any position to adjust the flame size. Setting the proper height for the desired cooking process and selected utensil will result in superior cooking performance, while also saving time and energy.

LOW

Surface Cooking Tips

???Use low or medium flame heights when cooking in utensils that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the flame height until it covers approximately 1/3 of the utensil diameter. This will ensure more even heating within the utensil and reduce the likelihood of burning or scorching the food.

???Reduce the flame if it is extending beyond the bottom of the utensil. A flame that extends along the sides of the utensil is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.

???Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks away moisture, and causes a loss in food flavor and nutrient level.

TEMPERATURE SETTING GUIDELINES*

*NOTE: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

Griddle/Simmer Plate, Bake Burner, Infrared Burner

Turning the thermostat counter clockwise to any ???on??? position activates a glo-bar igniter and opens an electromechanical valve in the system to start the gas valve. The griddle has a power ???ON??? light which glows when the griddle thermostat is turned on. the light cycles on and off with the burner. It is not possible to use both the infrared burner and the bake burners at the same time. The design of the system will not permit this, both for control of bake/broiler and for safety of use.

Griddle/Simmer Plate Operation

???Turn the griddle control knob to desired temperature setting. ???Always turn off when not in use, or lower the heat between cooking loads.

Cooking Tips

???Preheat griddle to the desired temperature. Wait until light cycles off for indication that the desired temperature has been reached and the griddle is preheated.

???Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes, French toast, fish and sandwiches. This will help to reduce sticking. Meats usually have enough natural oils.

???Remove food particles with a metal spatula during cooking to make the cleanup easier and to avoid including those particles in the food. ???Do not overheat the griddle. Turn off when not in use, or lower heat between cooking loads.

???After using and cleaning the griddle, the surface should be wiped with a light film of cooking oil to protect the finish from rust and corrosion.

Griddle Cooking Chart

Grill Operation

???Turn on ventilator (separate product). ???Turn control knob to HI.

???Preheat on HI for 5 to 10 minutes. ???Place food on grill, cook as desired.

Grill Cooking Tips

???When grilling chicken, roasts, well done steaks or chops and thick pieces of meat, sear on HI. Then, reduce the heat setting to prevent excessive flare-up. This will allow the food to cook through without burning the outside.

???After steaks, chops, or hamburgers have been allowed to sear for approximately 1 minute, you may slide a spatula under the meat and turn it approximately 90o so that a waffle pattern will be seared onto the food.

???Use a metal spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat allowing juices to escape.

???Turn the meat over only once. Juices are lost when steaks, chops or hamburgers are turned several times. The best time to turn the meat is after the juices have begun to bubble to the surface.

???To test for doneness, make a small slash in the center of the meat, not the edge. This will prevent loss of juices.

???Occasionally there may be flare-ups or flames above the grill due to drops of fat falling onto the flame spreader. It is normal to have some flare-up during grilling. Use a long handled spatula to move food to another area until the flames subside.

Cooking Substitute Charts

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.

*Rounded for easier measuring

Oven Operation

Oven Function Selector

Each oven has an oven function selector. There are five settings on the selector.

???Bake: Heat is radiated from the U-shaped bake burner in the bottom of the oven cavity and is circulated with natural airflow. This is your traditional bake setting. Use this setting for baking and roasting on a single rack, preferably in the center of the oven.

IBRO

???Infrared Broil: The broil burner at the top of the oven heats the metal screen until it glows. The glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in juices.

???Convection Bake: Heat is radiated from the U-shaped bake burner in the bottom of the oven cavity and is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. Multiple rack use is possible for the largest baking job.

???Infrared Convection Broil: Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the infrared broil burner.

???Self-Clean: This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. NOTE: Ranges that have two ovens, only one oven can be self-cleaned at a time.

Temperature Controls

Each oven has a temperature control dial.

The control can be used to set any

Natural Airflow Baking/ Convection Baking

Preheating

Preheating the oven is not necessary when using temperatures below 2500F. For best results, it is extremely important that you preheat the oven when baking cakes and other items that have critical baking temperatures. After the temperature control has been set, the Oven Indicator light goes out when the oven reaches that temperature. Preheating normally takes no longer than 10-15 minutes.

Natural Airflow Baking

This conventional baking/roasting is particularly suitable for dishes which require a high temperature. Many cookbooks contain recipes to be cooked in the conventional manner. This bake setting is only recommended for single-rack baking.

Convection Baking

Convection baking is the process of cooking food with a flow of heated air circulating throughout the oven cavity. The even circulating of this air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. This feature can make a significant difference in foods prepared in the oven. A major benefit of convection baking is the ability to prepare food in quantity. The uniform air circulation makes this possible . . . a feature not possible in a standard oven. With this heating system, the air is distributed evenly throughout the oven by the hot air fan. The heat therefore reaches the food to be baked or roasted more quickly. 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.

Rack Positions

Each convection oven is equipped with three tilt-proof racks, and each convectional oven is equipped with three-tilt proof racks. All ranges 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 on position 5 and 3.

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

To Bake:

1.Arrange the oven racks in the desired position BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 3 and 5.

2.Turn the Oven Function selector to desired function. Cooking starts immediately and stops when the Oven Function selector is turned to OFF.

3.Set the Temperature Control to the desired temperature.

4.Place the food in the oven after the Oven Indicator light goes out.

Pan Placement Tips

???When using large (15??? x 13??? [38 cm x 33 cm]) flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results. ???Stagger pans in opposite directions when two racks and several pans are used. No pan should be directly above another.

???Allow 1 1/2??? to 2??? (3.8 cm to 5.1 cm) of air space around all sides of each pan for even air circulation.

???When baking on more than one rack,

it is recommended to use the 3rd and 5th position for more consistent even baking.

Baking Tips

???As a general rule, to convert conventional recipes to convection recipes, reduce the cooking time by approximately 10 to 15%. ???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 the 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. ???Make sure the oven racks are in the desired positions before you turn the oven on.

???For best results, always preheat the oven with the convection fan off. ???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 good quality baking pans and sizes recommended in the recipe; warped, dented, or burned pans should not be used.

???Shiny metal pans are preferred for baking items such as cakes, cookies, and muffins because they produce light, golden crusts due to heat being reflected by the metal.

???Glass pans may also be used for cake baking. Reduce the oven temperature by 25 degrees when using a glass pan, but bake for the same amount of time called for in the recipe.

???Pies are best baked in pans which absorb and hold heat. Glass, enamel, dull-finished metal, and porcelain enamel finish give pies a golden brown crust.

Conventional/Convection 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.

???Always roast meats fat side up. 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 the grid in the broiler 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 conventional baking rather than convection.

???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 thermometer 2/3 of the way through the recommended roasting time. After reading the thermometer once, insert it 1/2??? (1.3 cm) further into the meat, then take a second reading. If the second reading 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 5OF to 10oF (-15oC to -12oC) 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.

Conventional Roasting Chart

15%

20%

35%

45%

65%

95%

Infrared Conventional Broiling

The broiler is an in-the-oven infrared broiler design-certified for residential use. The method preferred by professional cooks to sear in the nutrition, flavors, and juices of meat, poultry, and fish is now possible in the home. The infrared broiler cooks up to 50% faster than other methods. Its intense, penetrating heat produces a more attractive, professional finish. The broil burner heats the metal screen located at the top of the oven until it glows. The glowing screen produces the infrared heat, searing the outside of broiled food and sealing in the juices.

Broiling is a dry-heat cooking method using direct or indirect radiant heat. It is used for small individualized cuts such as steaks, chops, and patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm) thick. Conventional broiling is also more suitable for flat pieces of meat.

Infrared Convection Broiling

Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results especially for extra thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

Rack Positions:

The broiler uses infrared heat rays to help cook the food. Because these rays can travel only in straight lines, the effective cooking area of the broiler is reduced when using the higher rack positions. At high rack positions, the rays cannot reach all corners of the broiler grid, so larger pieces of meat

might not broil sufficiently at the outer edges. Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom. The effective cooking areas on the broiler grid for each rack position are as follows:

To use the Infrared Broiler:

1.Arrange the oven racks in the desired position.

2.Center food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven and close the door.

3.Set the Oven Function selector to either BROIL or CONV BROIL.

4.Set the Temperature Control dial to BROIL.

Broiling Tips

???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 spatter, smoke and fire.

???Place broiler pan with food in recommended rack position. ???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 grid. ???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. ???Use tongs or a spatula to turn meats. Never pierce meat with a fork as this allows the juices to escape.

???Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so melted fat can drain through to prevent spattering, smoking or possibility of grease fire.

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.

Open Surface Burners (If applicable)

Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill- over, follow these steps:

1.Allow the burner and grate to cool to a safe temperature level.

2.Lift off the open burner grates.

3.If the spill is contained in the bowl of the grate support, just remove the bowl and clean in warm soapy water.

4.Lift the grate support off.

5.Wash parts in hot, soapy water and rinse clean.

6.If the spill has gone lower than the grate supports, draw out the drip pan and wash with hot, soapy water.

If ports on the burners are clogged, clean with a straight pin. Do not enlarge or distort the ports. Do not use a toothpick to clean the ports. When replacing burner caps, carefully align the tabs underneath the cap with the outside edge of burner. Make sure the tabs are not aligned with the igniter and the burner cap is level.

Sealed Surface Burners (If applicable)

Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill- over, follow these steps:

1.Allow the burner and grate to cool to a safe temperature level.

2.Lift off the burner grates.

3.Remove teh burner cap and clean per instructions below.

4.Wipe up any spills which remains on the sealed top surface.

5.Wash grates and burner caps in hot, soapy water and rinse clean.

6.Replace burner cop and grate after drying thoroughly.

Burner Caps

The surface burner caps should be routinely removed and cleaned. Always clean the burner caps after a spill over. Keeping the burner caps clean will prevent improper ignition and uneven flames. To clean, pull burner cap straight up from the burner base. Wipe off surface burner caps with warm, soapy water and a soft cloth after each use. Use a a non-abrasive cleanser such as Bon Ami and a soft brush or soft scotch briteTM pad for cooked-on foods. Dry thoroughly after cleaning. For best cleaning and to avoid possible rusting, do not clean in dishwasher or self-cleaning oven.

Sealed Burner Aluminum Base (If applicable)

The aluminum base should be wiped regularly withhot soapy water at the end of each cooling period. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminum base. NOTE: For stubborn stains, use a non abrasive cleanser such as Bon AmiTM and a soft brush or soft Scoth BriteTM pad.

Control Knobs

MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Do not soak knobs. Dry completely and replace by pushing firmly onto stem. DO NOT USE any cleaners containing ammonia or abrasives. They could remove the graphics from the knob.

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.

Griddle/Simmer Plate

1.After using the griddle, always remove the drip pan located below it by pulling the drip pan toward you. The drip pan needs to be cleaned after each use of the griddle. Cooked-off grease will drain from the griddle through the drain tube and accumulate in the drip pan. Wash in hot soapy water or with an antibacterial cleaner. The drip pan needs to be cleaned after each use. If grease is permitted to accumulate, fire hazard could occur, since the griddle burners are directly above the pan.

2.Rub the surface of a hot griddle with unsalted solid shortening, vegetable oil or spray it with a non-stick cooking spray. Thoroughly wipe it with a burlap or another rough cloth to remove food particles and other residue.

3.Stubborn spots may be removed by rubbing the surface with a rough grained nylon scrubbing pad with cooking oil. If necessary, flush the surface of a warm griddle (200oF/93oC) with club soda and wipe over entire surface with a paper towel. Coat lightly with cooking oil.

4.Special griddle cleaners are commercially available which may be used to remove heavy soil build-up. Follow manufacturer???s directions exactly. Rinse the griddle with a vinegar and water solution after using these cleaners, rinse with clear water, dry and coat lightly with cooking oil. Use griddle stones only when absolutely necessary and then with extreme caution. Wipe away any griddle-stone dust and food particles and coat lightly with cooking oil.

5.Using hot soapy water to clean the griddle will remove the cooked- in seasoning and will require re-seasoning by coating lightly with cooking oil.

6.Never flood a hot griddle with cold water! This promotes griddle warping and can cause the griddle plate to crack if continued over a period of time.

Grill

The grill grate may be cleaned immediately after cooking is complete and before turning off the flame. Wearing a barbecue mitt to protect your hand from heat, use a soft bristle barbecue brush to scrub the grill grate. Dip the brush frequently in a bowl of water. Steam is created as the water contacts the hot grate. The steam assists the cleaning process by softening the food particles. For thorough cleaning of the grill grate, soak 15 to 30 minutes in a hot water and detergent solution. After soaking, scrub with a soft scotch briteTM pad. DO NOT USE a steel wool pad or abrasive cleaners. They could damage the porcelain finish. To disassemble for thorough cleaning, remove parts after they have cooled in the following order:

1.Grill grates

2.Smoke

generator plates

3. Grill frame

(Grill burner - Do Not Remove)

4. Grill burner shield

5.Heat deflector shields

Clean greasy parts with a household grease solvent such as household ammonia and water. If necessary, a soap filled steel wool pad can be used on the grill frame shield, grill burner, and grill heat deflector.

After using the grill, always remove the drip pan located below it by pulling the drip pan toward you. The drip pan needs to be cleaned after each use of the grill. Wash in hot soapy water or with an antibacterial cleaner. If grease is permitted to accumulate, fire hazard could occur, since the grill burners are directly above the pan.

Stainless Steel Parts

All stainless steel parts should be wiped regularly with hot, soapy water at the end of each cooling period and with liquid stainless steel cleaner when soapy water will not do the job. Do not use steel wool, abrasive cloths, abrasive cleaners, or powders. If necessary to scrap 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. For occasional heavy cleaning use, a cleaner such as Liquid ZudTM can be used according to package directions. 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.

Glass Surface

Clean with detergent and warm water. Glass cleaner can be used to remove fingerprints. If using glass cleaner ammonia, make sure that it does not run down on exterior door surface.

Brass Parts

CAUTION: All brass special ordered parts are coated with an epoxy coating. DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE BRASS OPTION PARTS. All brass parts should be wiped regularly with hot soapy water.

Broiler

There is no special care required for the infrared broiler. It is designed as self-contained unit, and no adjustments or cleaning are possible. Do not attempt to clean it. Its own operation burns off any impurities which may condense on it.

Clean the broiler pan and grid after each use with detergent and hot water. for stubborn spots, use a soap-filled steel wool pad. The broiler pan and grid is also dishwasher safe.

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 SUPPORTS USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the Self-Clean cycle.

Self-Clean Cycle

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 thorougly 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.

WARNING:

BURN OR ELECTRICAL SHOCK HAZARD

Make sure all control are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock.

IMPORTANT

Do not clean, move, wet, or bend door gasket. Poor cleaning and baking may result.

This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated tempertures 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. 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.

WARNING: 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.

NEVER USE AMMONIA, STEEL WOOL PADS, ABRASIVE CLOTHS,

ABRASIVE CLEANERS, CAUSTIC OVEN CLEANERS, OR ABRASIVE

POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

Before starting the Self-Clean cycle:

Replacing Interior Oven Lights

CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR CIRCUIT BREAKER BEFORE REPLACING BULB. Do not touch bulb with bare hands. Clean any signs of oil off of the bulb and handle with a soft cloth.

To start the Self-Clean cycle:

1.Unsnap glass light cover at opposite end from metal hinge.

2.Firmly grasp light bulb and pull out.

3.Replace with a 64405, 12V-5W bulb.

4.Replace the light cover by first sliding into metal hinge and then snapping close on opposite end.

5.Reconnect power at the main fuse or circuit breaker.

Power Failure

Metal hinge

Glass light cover

Light bulb

To stop the Self-clean cycle:

To cancel or interrupt the self-cleaning cycle, turn both the Temperature Control knob and Oven Function selector to ???OFF???. When the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened.

If power failure occurs, the electric ignitors will not work. The range surface burners can still be used, but only when the burners are lit manually with a match. The griddle cannot be used at all. Do not attempt to operate the oven. Make sure the oven control is in the ???OFF??? position.

Due to safety considerations and the possibility of personal injury in attempting to light and extinguish the burner, the grill should, under no circumstances, be used during a power failure. The grill burner control should always remain in the ???OFF??? position during a power failure.

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.

Service Information

If service is required after checking the troubleshooting guide:

1.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.

2.Have the following information readily available: Model Number

Serial Number Date of Purchase

Name of dealer from whom purchased

3.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 (888) 845-4641 or write to:

VIKING RANGE CORPORATION

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930 USA

Record the following information indicated below. You will need it if service is ever required. The serial number and model number for your range is located on the left side of the burner box.

If service requires installation of parts, use only authorized parts to ensure protection under the warranty.

Please retain the manual for future reference

PROFESSIONAL SERIES

FREESTANDING GAS SELF-CLEAN RANGES WARRANTY

ONE YEAR FULL WARRANTY

Freestanding gas self-clean 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.

*Glass (including light bulbs), 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.

FIVE YEAR LIMITED WARRANTY

Any surface burner, griddle burner, grill burner, or oven burner 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 materials 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 hereunder 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 damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other than an authorized Viking Range Corporation service agency or representative. This warranty does not apply to commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the above limitation or exclusion may not apply to you.

Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its component parts contains a defect or malfunction during the warranty period, after a reasonable number of attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or replacement of the product or its component part or parts. Warrantor???s liability on any claim of any kind, with respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise to the claim.

WARRANTY SERVICE: Under the terms of this warranty, service must be performed by a factory authorized Viking Range Corporation service agent or representative. Service will be provided during normal business hours, and labor performed at overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the dealer from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range Corporation. Provide model and serial number and date of original purchase. For the name of your nearest authorized Viking Range Corporation service agency, call the dealer from whom the product was purchased or Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which could affect you.

Any implied warranties of merchantability and fitness applicable to the above described surface burner, griddle burner, grill burner, oven burner, 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