FREE ENGLISH VIKING CVESC530 (01) PDF USER GUIDE
FREE ENGLISH VIKING CVESC530 (01) PDF USER MANUAL
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FREE ENGLISH VIKING CVESC530 (01) PDF OWNER MANUAL
FREE ENGLISH VIKING CVESC530 (01) PDF REFERENCE GUIDE
FREE ENGLISH VIKING CVESC530 (01) PDF INSTRUCTION GUIDE
FREE ENGLISH VIKING CVESC530 (01) PDF REFERENCE MANUAL
FREE ENGLISH VIKING CVESC530 (01) PDF INSTRUCTION MANUAL
FREE ENGLISH VIKING CVESC530 (01) PDF OPERATING INSTRUCTIONS
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VIKING CVESC530 (01) PDF SUMMARY:
What warnings should I be aware of regarding safety symbols, words, and labels?
Read and follow all instructions before using the appliance to prevent potential risks such as fire, electric shock, personal injury, or damage resulting from improper use. Use the appliance only for its intended purpose as described in the manual.
What should I do to ensure proper and safe operation of the appliance?
The appliance must be properly installed and grounded by a qualified technician. Do not attempt to adjust, repair, service, or replace any part of the appliance unless specifically recommended in the manual. Refer all other servicing to a qualified servicer. The installer should show the location of the gas shutoff valve and how to shut it off in an emergency. A certified technician is required for any adjustments or conversions to Natural or LP gas.
What does TIPPING HAZARD warning mean?
To reduce the risk of the appliance tipping, it must be secured by a properly installed anti-tip bracket(s). To make sure the bracket has been installed properly, look behind the range with a flashlight to verify proper installation engaged in the rear top left corner of the range.
What should I do to prevent fire or smoke damage?
- Be sure all packing materials are removed from the appliance before operating it.
- Keep the area around the appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials.
- If the appliance is installed near a window, take proper precautions to prevent curtains from blowing over burners.
- Never leave any items on the rangetop.
- Avoid the use or storage of aerosol-type spray cans near the appliance.
- 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 lighted surface burner.
- Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. Do not pour spirits over hot foods. Do not leave the oven unsupervised when drying herbs, breads, mushrooms, etc. due to fire hazard.
What should I do In Case of Fire?
Turn off the appliance and ventilating hood to avoid spreading the flame. Extinguish the flame, then turn on the hood to remove smoke and odor.
- Cooktop: Smother fire or flame in a pan with a lid or cookie sheet. Never pick up or move a flaming pan.
- Oven: Smother fire or flame by closing the oven door. Do not use water on grease fires. Use baking soda, a dry chemical or foam-type extinguisher to smother fire or flame.
- For grease fires, let the fat cool before attempting to handle it. Do not allow grease to collect around the oven or in vents. Wipe up spillovers immediately.
What are some child safety precautions I should take?
- Never leave children alone or unsupervised near the appliance when it is in use or is still hot.
- Never allow children to sit or stand on any part of the appliance as they could be injured or burned.
- Do not store items of interest to children over the unit.
- Teach children 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 and should not be allowed to play with controls or other parts of the appliance.
What cooking safety measures should I consider?
- To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. If storage is provided, it should be limited to items which are used infrequently and which are 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 place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to prevent exposure to burner flame.
- Always adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance.
- Never leave a surface cooking operation unattended, especially when using a high heat setting or when deep fat frying. Boilovers cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. Do not use high heat for extended cooking operations.
- Do not heat unopened food containers, as the buildup of pressure may cause the container to explode and result in injury.
- Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam. Dishtowels or other substitutes should never be used as potholders because they can trail across hot surface burners and ignite or get caught on appliance parts.
- Always let quantities of hot fat used for deep fat frying cool before attempting to move or handle.
- Do not let cooking grease or other flammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to prevent grease from accumulating on hood or filter. When flaming foods under the hood, turn the fan off.
- Never wear garments made of flammable material or loose-fitting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. Do not drape towels or materials on oven door handles. These items could ignite and cause burns.
- Always place oven racks in the desired positions while the oven is cool. Slide the oven rack out to add or remove food, using dry, sturdy pot-holders. Always avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder.
- Always turn the oven off at the end of cooking.
- Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.
- Never use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide.
- Do not cook directly on the oven bottom. Always use the oven racks when cooking in the oven.
- 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 because the food could be contaminated.
- If you are “flaming” liquor or other spirits under an exhaust, turn the fan off. The draft could cause the flames to spread out of control.
- Once the unit has been installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed. The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Ensure that the kitchen is well-ventilated. Keep natural venting holes open or install a mechanical ventilation device. Prolonged or intensive use of the appliance may call for additional (such as opening a window) or more effective ventilation (such as increasing the level of a mechanical ventilation if present).
What are some Utensil Safety guidelines to consider?
- Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled pans. Also, avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move when filled with food may also be hazardous.
- Be sure the utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure the pan will accommodate the volume of food that is to be added as well as the bubble action of fat.
- To minimize burns, ignition of flammable materials and spillage due to unintentional contact with the utensil, do not extend handles over adjacent surface burners. Always turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or reached by small children.
- Never let a pan boil dry as this could damage the utensil and the appliance.
- Follow the manufacturer’s directions when using oven cooking bags.
- Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to the sudden change in temperature. Follow manufacturer’s instructions when using glass.
- This appliance has been tested for safe performance using conventional cookware. Do not use any devices or accessories that are not specifically recommended in this guide. Do not use eyelid covers for the surface units, stovetop grills, or add-on oven convection systems. The use of devices or accessories that are not expressly recommended in this manual can create serious safety hazards, result in performance problems, and reduce the life of the components of the appliance.
- The flame of the burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause scorching of adjacent counter-top surfaces, as well as the outside of the utensil.
What Cleaning Safety tips should I keep in mind?
- Turn off all controls and wait for appliance parts to cool before touching or cleaning them. Do not touch the burner grates or surrounding areas until they have had sufficient time to cool.
- Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some cleaners can produce noxious fumes if applied to a hot surface.
- Do not clean the door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move the gasket.
- No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the oven. Improper oven liners may result in a risk of electric shock or fire. Keep oven free from grease buildup.
What warnings pertain to 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 surfaces of oven.
- 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 the surface of the unit or areas near the unit, heating elements, or interior surfaces of the oven until they have had sufficient time to cool.
- Do not cook on a broken cooking surface. If the 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.
- Do not use cast iron cookware. Cast iron retains heat and may result in damaging the rangetop.
What should I know about the Self-Clean Oven function?
- Clean only parts listed in this guide. Do not clean the 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 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.
What is the Important Safety Notice and Warning regarding The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65)?
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.
What is the important notice regarding pet birds?
Never keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive respiratory system. Fumes released during an oven self-cleaning cycle may be harmful or fatal to birds. Fumes released due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be equally harmful.
What should I know About My Appliance?
- For proper oven performance and operation, do not block or obstruct the oven vent duct located on the right side of the air grille.
- Avoid touching the oven vent area while the oven is on and for several minutes after the 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 the rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas around the oven door and oven window.
- The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.
What happens if there is a Power Failure?
If a power failure occurs, the electric igniters will not work. No attempt should be made to operate the appliance during a power failure. Make sure the oven control is in the “OFF” position. 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.
What warnings should I know about regarding appliance usage?
Never use the 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.
What Electrical Shock Hazards should I be aware of?
- 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 the bulb to avoid electrical shock.
- Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.
What is the Radio Interference – Induction Ranges warning?
This unit generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this unit does cause harmful interference to radio or television reception, which can be determined by turning the unit off and on, the user is encouraged to try to correct the interference by one or more of the following measures:
- Reorient or relocate the receiving antenna.
- Increase the distance between the unit and receiver.
- Connect the unit into an outlet on a circuit different from that to which the receiver is connected.
What CAUTION should I take to avoid sickness and food waste?
Do not allow defrosted food to remain in the oven for more than two hours.
What should I do to avoid BURN OR ELECTRICAL SHOCK HAZARD?
Make sure all controls are OFF and the oven is COOL before cleaning. Failure to do so can result in burns or electrical shock.
What NOTICE should I be aware of?
- 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.
- Never cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.
What BURN HAZARD cautions should I know?
- The oven door, especially the glass, can get hot. Danger of burning: Do not touch the glass!
- When self-cleaning, surfaces may get hotter than usual. Therefore, children should be kept away.
What other CAUTIONS should I know?
- Do not store items of interest to children over the unit. Children climbing to reach items could be seriously injured.
- You must carefully check the food during the dehydration process to ensure that it does not catch fire.
What WARNINGS are specific to the self-cleaning cycle?
- 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.
- 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.
- Do not touch the exterior portions of the oven after the 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-ventilated during the self-clean cycle.
What should I do Before Using the Range?
All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There may be some burn off and odors on first use of the appliance–this is normal.
What should I do with the Glass Rangetop Before Using?
Clean your glass top before the first time you use it. A thorough cleaning with a glass top cleaner is recommended.
What should I do with the Oven Before Using?
Wipe the interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to 450°F, and operate for an hour.
What features do 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.
- 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 to meet strict regulations in conjunction with specific instructions.
What are the Oven Functions and Settings?
BAKE (Two-Element Bake) Use this setting for baking, roasting, and casseroles. 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 for breads, cakes, cookies (up to 6 racks of cookies at once). CONV ROAST (Convection Roast) Use this setting for roasting whole turkeys, whole chickens, hams, etc. CONV BROIL (Convection Broil) Use this setting to broil thick cuts of meat. HI BROIL Use this setting for broiling dark meats at 1” thickness or less where 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. SELF CLEAN Use this function to clean the oven. Convection Dehydration (TRU CONV) Use this function to dehydrate fruits and vegetables. Convection Defrost (TRU CONV) Use this function to defrost foods.
What is the Surface Operation for VESC?
Each cook has his or her own preference for the particular cooking utensils that are most appropriate for the type of 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 cookware with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.
When using big pots and/or high flames, which burners are recommended?
When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at the rear of the appliance due to staining or discoloration will be minimized.
How do the cooktop Surface Elements work?
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. The 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.
How to I operate the Surface Burner Element?
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”.
How do the Hot Surface Indicator Lights work?
The range has four hot surface indicator lights, 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.
What Surface Cooking Tips should I know?
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.
What are the Glass Cooktop Cooking Utensil Guidelines?
Aluminum: Heats and cools quickly. Good for frying, braising, roasting. May leave metal markings on glass. Cast Iron: Heats and cools quickly. Not recommended. Retains excessive heat and may damage cooktop. Copper, Tin lined: Heats and cools quickly. Good for gourmet cooking, wine sauces, egg dishes. Enamel Ware: Response depends on base metal. Not recommended. Imperfections in enamel may scratch cooktop. Glass Ceramic: Heats and cools slowly. Not recommended. Heats too slowly. Imperfections in enamel may scratch cooktop. Stainless Steel: Heats and cools at a moderate rate. Good for soups, sauces, vegetables, and general cooking.
What are the recommended Surface Heat Settings?
Simmer: Use for melting small quantities and steaming rice, and simmering sauces. Low: Use for melting large quantities. Med Low: Use for low-temperature frying (eggs, etc.), simmering large quantities, and heating milk, cream sauces, gravies, and puddings. Med: Use for sauteing and browning, braising, and pan-frying, and maintaining a slow boil on large quantities. Med High: Use for high-temperature frying, pan broiling, and maintaining a fast boil on large quantities. High: Use for boiling water quickly and deep-fat frying in a large utensil.
What is the Surface Operation for VISC?
Rear and Front Elements: Push in and turn the control knob counterclockwise to the desired setting. The element will adjust the power output to maintain the desired heat setting. The left front burner has a “Boost” feature. A boost of power is provided for 10 minutes and is used for quickly boiling water when the element is turned to HI. When finished boiling, turn the control knob to Med HI to maintain the boil or to a lower setting for steaming, warming, and simmering sauces.
What should I know about Induction cooking?
Induction cooking uses high powered induction elements for faster cooking performance. Some noise may be noticed by the high powered induction elements which is normal.
How do the Surface Indicator Lights work?
The surface indicator lights are located at the front of the glass cooktop. The indicator lights are used to indicate activation, hot surface, and warnings.
What do the Surface Indicator Lights mean?
Solid: The element is ON and sensing the proper cookware. Slow continuous flash without a pause: 1. Element is OFF – hot surface. 2. Element is ON – cookware is not present or cookware is not induction cookware. Fast continuous flash without a pause: The element is ON – surface temperature is very hot. The power level is regulated to a lower temperature setting as the internal temperature inside the cooktop has increased due to extended use.
What CAUTION should I take when using cookware?
Do not heat empty cookware or let cookware boil dry. The cookware can absorb an excessive amount of heat very quickly, resulting in possible damage to the cookware and ceramic glass.
What Surface Cooking Tips should I know?
- The minimum pot or pan diameter recommended is 5” (13 cm). Use of pots or pans as small as 4” (10 cm) is possible but not recommended.
- Remember to use the proper size cookware for the size element chosen. Smaller cookware should be used for smaller elements and larger cookware should be used for larger elements.
- If ALL elements are turned to HI for a long period of time, the internal temperature inside the cooktop may rise, causing the cooktop to turn off. Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.
What Pan Placement Tips should I know?
- When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
- When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistent even baking.
- Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.
- Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
How do the Rack Positions work?
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.
What should I know About Using the Oven?
For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the selected cooking mode in the shortest possible time.
How does the preheat mode work for TruConvec™?
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 the 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. 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.
What should I know about Conventional and Convection Cooking?
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, which 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.
What tips will allow me to get the best results out of my oven when cooking with convection?
- 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 a 10-15% reduction in cooking time.
- If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time. This is especially true for large items cooked in the convection roast function.
- A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible. Foods that can be prepared on two of three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.
- 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.
- 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.
- 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.
How does BAKE (Two-Element Bake) work?
Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature.
Problems Cause Remedy Cakes burned on the sides or not done in center
- Oven was too hot 1. Reduce temperature
- Wrong pan size 2. Use recom. pan size
- Too many pans 3. Reduce no. of pans
Cakes crack on top
- Batter too thick 1. Follow recipe Add liquid
- Oven too hot 2. Reduce temperature
- Wrong pan size 3. Use recom. pan size
Cakes are not level
- Batter uneven 1. Distribute batter even
- Oven or rack not level 2. Level oven or rack
- Pan was warped 3. Use proper pan
Food too brown on bottom
- Oven door opened too often 1. Use door window to check food
- Dark pans being used 2. Use shiny pans
- Incorrect rack position 3. Use recom. rack position
- Wrong bake setting 4. Adjust to conventional or convection setting as needed
- Pan too large 5. Use proper pan
Food too brown on top
- Rack position too high 1. Use recom. rack position
- Oven not preheated 2. Allow oven to preheat
- Sides of pan too high 3. Use proper pans
Cookies too flat
- Hot cookie sheet 1. Allow sheet to cool between batches
Pies burned around edges
- Oven too hot 1. Reduce temperature
- Too many pans used 2. Reduce no. of pans
- Oven not preheated 3. Allow oven to preheat
Pies too light on top
- Oven not hot enough 1. Increase temperature
- Too many pans used 2. Reduce no. of pans
- Oven not preheated 3. Allow oven to preheat
What does CONV ROAST do?
The convection element runs in conjunction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.
What should I know about the CONV ROAST function?
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.
Can foods also be roasted using bake settings?
Yes. See the “Baking” section for additional information.
What are some roasting tips?
- ALWAYS use the 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.
How do I convert conventional recipes to convection recipes?
As a general rule, reduce the temperature by 25°F (-3.9°C) and the cooking time by approximately 10 to 15%.
How should meats be roasted?
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.
How should poultry be roasted?
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.
What kind of pans should I use for convection roasting?
DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
What setting should I use if using a cooking bag, foil tent, or other cover?
Use the conventional bake setting rather than either convection setting.
How should I use a meat thermometer for roasting?
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 reading the thermometer once, insert it 1⁄2 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.
What should I know about roasting times?
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.
What does CONV BROIL do?
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.
What should I know about the CONV BROIL function?
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.
What does HI BROIL do?
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 broiling is best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.
What does MED BROIL do?
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.
What does LOW BROIL do?
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.
What is 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.
How does conventional broiling compare to convection broiling?
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.
How do I use Broil or Convection Broil?
- Arrange the oven rack in the desired position before turning broiler on.
- Center the food on a cold broiler pan. Place broiler pan in oven.
- Set the oven function selector to “Broil” or “Convection Broil” and the temperature knob to “Broil”.
- Close the door. There is not a detent to hold the door in the open broil stop position as only closed door broiling is recommended for this range. With closed door broiling the broil element might cycle on and off if an extended broiling time is required.
What are some 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 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.
- 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.
What should I know about rack positions for broiling?
The broiler uses heat rays to help cook the food. Because these rays 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. The effective cooking areas on the broiler grid for each rack positions are shown.
What is position 6?
Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom.
What is convection dehydrate?
This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.
What is a caution I should observe when using convection dehydrate?
You must carefully check the food during the dehydration process to ensure that it does not catch fire.
How do I use convection dehydrate?
- Prepare the food as recommended.
- Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
- Set the temperature control to 200°F (93.3°C) and turn the selector to “Convection Bake”.
What is convection defrost?
Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat.
What is a warning I should observe when using convection defrost?
To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.
How do I use convection defrost?
- Place the frozen food on a baking sheet.
- Turn the selector to “Convection Bake” and set the temperature to “OFF”.
What are some general guidelines for cleaning and maintenance?
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. The range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF” position. Disconnect power if you are going to clean thoroughly with water.
How do I clean glass ceramic tops with 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.
How do I clean glass ceramic tops with heavy, burned soil?
- Apply a few drops of glass ceramic cleaning cream to the cool soiled area.
- Using a damp paper towel, rub cream into burned on area.
- Carefully scrape remaining soil with a razor scraper. Hold the scraper at a 30° angle against the ceramic surface.
- 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.
- 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.
What should I do if I have brown streaks and specks on my glass ceramic top?
This is likely caused by cleaning with a sponge or cloth containing soil-laden detergent water. Use cleaning cream with a clean damp paper towel. Use a light application of cleaning cream with a clean damp paper towel.
What should I do if I have blackened burned on spots on my glass ceramic top?
This is likely caused by spatters or spillovers onto a hot cooking area or accidental melting of a plastic film, such as a bread. Wipe all spillovers as soon as it is safe and to not put plastic items on a warm cooking area. 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 carefully scrape area with a single edged razor blade held at a 30° angle.
What should I do if I have fine brown/gray lines or fine scratches or abrasions which have collected soil on my glass ceramic top?
This is likely caused by coarse particles (salt, sugar) that can get caught on the bottom of cookware and become embedded into the top, using abrasive cleaning materials or scratches from rough ceramic glass, or ceramic coated cookware. Wipe the bottom of cookware before cooking. Clean top daily with cleaning creame. DO NOT use ceramic or ceramic coated cookware. Fine scratches are not removable but can be minimized by daily use of cleaning cream.
What should I do if I have smearing or streaking on my glass ceramic top?
This is likely caused by using too much cleaning cream or use of a soiled dishcloth. Use a small amount of cream. Rinse throughly before drying. Use only paper towels or nylon scrub pad or brush. Dampen paper towel with a mixture of vinegar and water and wipe surface. Wipe area with damp paper towel or lint free cloth.
How do I clean the 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.
What should I NEVER use when cleaning oven surfaces?
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE THE OVEN.
Does the oven have a self-clean cycle?
Yes. See the “Self-Clean Cycle” section for complete instructions.
How do I clean control knobs?
MAKE SURE ALL THE 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. DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the knob.
How do I clean 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.
How do I clean glass surfaces?
Clean with detergent and warm water. Glass cleaner can be used to remove fingerprints. If using glass cleaner ammonia, make sure that it does not run down on exterior door surface.
How do I clean oven racks?
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad.
What should I do if I have metal markings silver/gray marks on my glass ceramic top?
This is likely caused by sliding or scraping metal utensils on glasstop. DO NOT slide metal objects across top. 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 thoroughly and dry.
What should I do if I have hard water spots on my glass ceramic top?
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 discoloration. 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.
What should I do if I have pitting or flaking on my glass ceramic top?
This is likely caused by boil over of sugar syrup on glasstop. This can cause pitting if not removed immediately. Watch sugar and syrups carefully to avoid boilovers. 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.
How do I replace oven lights?
- Unsnap glass light cover using a screwdriver in the access groove.
- Firmly grasp light bulb and pull out.
- Replace with halogen bulb using volt and wattage requirements listed on glass cover.
- Replace the light cover by snapping glass cover onto metal box.
- Reconnect power at the main fuse or circuit breaker.
WARNING
What electrical shock hazard should I observe when replacing oven lights?
Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.
WARNING
What should I not do with my bare hands when replacing oven lights?
DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.
WARNING
What burn or electrical shock hazard should I observe before starting the self-clean cycle?
Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock.
What does the self-clean cycle do?
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.
What should I do before starting the Self-Clean cycle?
- 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.
- 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.
- 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.
How do I start the Self-Clean cycle?
- Close the door completely.
- Turn the oven selector knob clockwise to the “SELF CLEAN” mode.
- Turn the temperature control knob to the clean setting stop. At this time, the clean indicator light will come on. Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean cycle. When the oven reaches the elevated temperature needed for self-clean, the door lock indicator light comes on.
- The door lock indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to a safe temperature. A complete cycle is approximately 2-1/2 hours with an additional 30 minutes needed for the oven to cool down enough for the door latch to disengage.
Note: A fan noise will be heard during the self-clean cycle and will continue to run for the 2-1/2 hour duration of the self-clean cycle.
- 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.
How do I 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
What should I not touch after the self-cleaning cycle has begun?
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.
CAUTION
What personal injury should I be aware of before removing the doors?
TO PREVENT PERSONAL INJURY Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or fingers.
What should I do if service is required?
If service is required, call your authorized service agency. Have the following information readily available: Model number, 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: VIKING RANGE, LLC PREFERRED SERVICE 111 Front Street Greenwood, Mississippi 38930 USA.
What do I do if the range will not function?
Range is not connected to electrical power: Have electrician check power circuit breaker, wiring, and fuses.
What do I do if the oven does not operate in self-clean?
Door is not shut tight enough for automatic door latch to lock. Temperature control knob not rotated all the way past clean until it stops.
What do I do if the oven is not clean after self-clean cycle?
Temperature control knob not rotated all the way past clean until it stops.
What do I do if broil does not work?
Temperature control knob is rotated too far past broil position.
What do I do if the door will not open?
Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is reached.
What do I do if the oven light will not work?
Light bulb is burned out. Range is not connected to power.
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