Viking Range Electric Rangetops Ranges User Manual

Viking Range Corporation  
use & care manual  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi 38930 USA  
(662) 455-1200  
For product information,  
call 1-888-VIKING1 (845-4641)  
or visit the Viking Web site at  
vikingrange.com  
electric rangetops/ranges  
F1484D  
(M0805VR)  
 
10. 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.  
21. 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.  
WARNING: When self-cleaning, surfaces may get hotter than  
usual, therefore, children should be kept away.  
22. DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES  
OR OVEN. Heating elements may become hot even though they  
are dark in color. Interior surfaces of an oven become hot enough  
to cause burns. During and after use, do not touch, or let clothing  
or other flammable materials contact heating elements or interior  
surfaces of oven until they have had sufficient time to cool. Other  
surfaces of the oven may become hot enough to cause burns, such  
as the oven vent opening, the surface near the vent opening, and  
the oven door window.  
23. Clean rangetop with caution. If a wet sponge or cloth is used to  
wipe spills on hot cooking area, be careful to avoid steam burn.  
Some cleansers can produce noxious fumes if applied to hot  
surface.  
24. Do not cook on a broken rangetop. Spillovers or cleaning solution  
may penetrate a broken glasstop and create a risk of electrical  
shock. Contact a qualified technician immediately should your  
rangetop become broken.  
DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS.  
Surface areas may become hot enough to cause burns. Surface  
elements may be hot even though they are dark in color. During  
and after use, do not touch or let flammable materials contact  
heating elements until they have had time to cool.  
11.  
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. Keep area clean and free from combustible material, gasoline, and  
other flammable liquids. Never use your oven as a storage space.  
Combustible items (paper, plastic, etc.) may ignite and metallic  
items may become hot and cause burns.  
14. 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.  
15. 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.  
16. Do not heat unopened food containers; buildup of pressure may  
cause the container to explode and result in injury.  
17. Never sit, step, stand, or lean on any part of the oven, or injury  
may result.  
18. Use care when opening oven door. Let hot air or steam escape  
before removing or replacing food. Always position oven racks in  
desired location while oven is cool. If rack must be moved while  
oven is hot, do not let potholder contact hot heating element in  
oven.  
19. 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.  
20. No commercial oven cleaner or oven liner protective coating of  
any kind should be used in or around any part of the oven.  
4
5
 
Cooking Utensil Guidelines  
Before You Use Your New Rangetop/Range  
Type  
Response to temp.  
Changes  
Recommended Usage  
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.  
Aluminum  
Heats and cools quickly  
Frying, Braising, Roasting  
May leave metal  
markings on rangetop  
Not recommended.  
Retains excessive heat  
and may damage  
rangetop.  
Gourmet cooking, wine  
sauces, egg dishes.  
Not recommended.  
Heats too slowly.  
Imperfections in enamel  
may scratch rangetop.  
Not recommended.  
Heats too slowly.  
Imperfections in glass  
may scratch rangetop.  
Soups, sauces,  
Cast Iron  
Heats and cools quickly  
Glass Rangetop  
Clean your glass top before the first time you use it. A thorough  
cleaning with a glass top cleaner is recommended. It only takes a  
minute and puts a clean, shiny coating on the glass top before its initial  
use.  
Copper,  
tin lined  
Enamelware  
Heats and cools quickly  
Response depends on base  
metal  
Oven  
Before first use, wipe interior with soapy water and dry  
thoroughly.  
Glass Ceramic  
Stainless Steel  
Heats and cools slowly  
Heats and cools at moderate  
rate  
vegetables, general  
cooking.  
Operating the Single Front or Rear Element  
Surface Cooking  
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.  
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. Only certain types of glass, glass/ceramic, earthern ware, or  
other glazed utensils are suitable for glass rangetop use without  
breaking due to the sudden change in temperature. As with any  
cookware, yours should be in good condition and free from excessive  
dents on the bottom to provide maximum performance and  
convenience.  
Operating the Rear and Bridge Element  
Push in and turn the right rear control knob clockwise to the desired  
setting. The rear element and the bridge element will cycle on and off  
to maintain the desired heat setting. When finished, turn all controls  
OFF.  
Hot Surface Indicator Lights  
CAUTION  
The range has four hot surface indicator lights. They are located in the  
center of the glass rangetop. The hot surface indicator light will glow  
red when the corresponding element is turned on. The light will  
remain on after turning off the control knob until the corresponding  
element has cooled to a safe temperature.  
Using cast iron cookware on the glass rangetop is not recommended.  
Cast iron retains heat and may result in rangetop damage  
6
7
 
Surface Cooking Guide - Suggested Heat Settings  
Cooking Substitute Charts  
Food  
Rice  
Start at Setting  
HI - cover; bring water  
to a boil  
LO - allow about 10 to  
15 minutes to melt  
LO - cook  
Complete at Setting  
LO - cover; finish timing  
according to directions  
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.  
Chocolate  
Ingredient Substitutes  
Candy  
Follow recipe  
Pudding, pie  
filling  
LO - cook according to  
directions  
Recipe calls for:  
Use:  
Eggs - in shell  
HI - cover; bring to boil OFF- let set to desired  
doneness  
1 Tbsp. Cornstarch  
2 Tbsp. flour (thickening)  
1 whole egg  
2 egg yolks plus 1 Tbsp. water  
Fried  
HI - melt butter; add  
eggs  
LO - 2; cook to desired  
doneness  
1 c. whole milk  
1 c. skim milk plus 2 Tbsp.  
margarine or  
Poached  
HI - bring water to boil; LO - finish cooking  
add eggs  
1/2 c. evaporated milk plus  
1/2 c. water  
Sauces  
Soup, stews  
Vegetables  
HI - melt fat  
LO - 2; finish cooking  
LO - 2; finish cooking  
LO - 2; finish cooking  
until desired tenderness  
is reached  
HI - heat up liquid  
HI - cover; bring salted  
water to boil  
1 oz unsweetened chocolate  
1 Tbsp. baking powder  
3 Tbsp. cocoa powder plus  
1 Tbsp. margarine  
Fresh, frozen  
Vegetables, fried  
HI - preheat skillet and  
oil  
4 - 5; preheat skillet 4-8 4 - 5; cook to desired  
minutes  
HI - cover; bring water  
to boil  
LO - 2; cook until desired  
tenderness is reached  
1/2 tsp. cream of tartar plus  
1/4 tsp. baking soda  
Breads, french  
toast, pancakes  
Cereals  
browness  
1/2 c. butter  
7 Tbsp. margarine or shortening  
LO - 2; add cereal and  
cook according to  
directions  
Grits, oatmeal  
1 c. dairy sour cream  
1 Tbsp. lemon juice plus  
1 c. evaporated milk  
Bacon, sausage  
Swiss steak  
HI - cook until just  
starting to sizzle  
HI - melt fat,  
4 - 5 brown meat  
HI - melt fat,  
4 -5; finish cooking  
LO - add liquid, cover  
simmer until tender  
LO - cook until tender  
Canned Food Sizes  
Contents Sizes  
Sizes  
Contents  
2 cups  
2 1/2 cups  
4 cups  
Chicken, fried  
8 oz  
1 cup  
No. 303  
No. 2  
No. 3  
4 - 5, brown crust  
HI - preheat skillet  
Picnic  
No. 300  
No. 1 tall  
1 3/4 cups  
1 3/4 cups  
2 cups  
Hamburgers,  
Pork chops  
4 - 5, brown meat; cook  
to desired doneness  
No. 10  
12 cups  
Pastas - Macaroni,  
HI - bring salted water  
4 - 5, maintain a rolling  
Noodles, Spaghetti to boil; add pasta slowly boil, cook until tender  
8
9
 
Kitchen Equivalents and Metrics  
TM  
TruConvec  
The rear element only operates at full  
power. Air is circulated by the fan for  
even heating. Use this setting for  
foods which require gentle cooking  
such as pastries and souffles  
Measure  
1 tablespoon  
2 tablespoons  
1 jigger  
1/4 cup  
1/3 cup  
1/2 cup  
1 cup  
1 pint  
1 pound  
2.21 pounds  
Equivalent  
3 teaspoons  
1 ounce  
1 1/2 ounces  
4 tablespoons  
5 tbsp. plus 1 tsp.  
8 tablespoons  
16 tablespoons  
2 cups  
Metric*  
15 mL  
30 mL  
45 mL  
60 mL  
80 mL  
125 mL  
250 mL  
30 grams  
454 grams  
1 kilogram  
BROIL  
In Maxi-Broil, heat is radiated from  
both broil elements, located at the  
top of the oven cavity at full power.  
Broiling speed is determined by the  
distance between the foods and the  
broil elements. The Mini-Broil setting  
is designed for “slow” broiling. ONly  
the center broil element operates for  
partial power.  
16 ounces  
35.3 ounces  
*Rounded for easier measuring  
Basic Functions of Your Oven  
TWO-ELEMENT BAKE  
Full power heat is radiated from the  
bake element in the bottom of the  
oven cavity and partial heat is  
radiated from the broil element in  
the top. Air is circulated with natural  
airflow. This is your traditional bake  
setting  
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 broil  
element.  
CONVECTION BAKE  
Heat is radiated from the bake  
element 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.  
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. An integral smoke  
eliminator reduces 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. When oven has cooled,  
remove ash with a damp sponge or  
cloth.  
10  
11  
 
CONVECTION DEHYDRATE  
•Convection Bake: Heat is radiated from the  
bake element 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.  
o
With the temperature control on 175 F  
o
(79.4 C), warm air is radiated from the  
bake element 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  
TM  
TruConvec : An element located around the  
fan in the rear of the oven is the only heat source.  
•Maxi-Broil: The broil element at the top of the oven operates at full  
power.  
dehydration does not improve the  
quality , so only fresh, top-quality  
foods should be used.  
•Mini-Broil: Only the center broil element operates for partial power.  
The setting is designed for “slow” broiling.  
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.  
•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. An integral smoke eliminator  
reduces odors associated with the soil burn-off.  
Oven Operation  
Oven Function Selector  
Each oven has an oven function selector. There are five settings on the  
selector.  
Temperature Controls  
Each oven has a temperature control dial.  
The control can be used be set at any  
0
0
•Bake: Heat is radiated from the bake element 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.  
temperature from 150 F to 550 F, broil, or self-  
clean. Always be sure the controls are in the  
“Off” position when the oven is not in use.  
13  
12  
 
Rack Positions  
Two-Element Baking/ Convection Baking  
Each convection oven is equipped with three tilt-proof racks, and each  
convectional oven is equipped with two-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 3 and 5.  
Preheating  
Preheating the oven is not necessary when using temperatures below  
0
250 F. 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 takes no longer than 10-15 minutes.  
Two-Element Baking  
Position 6  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
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.  
TM  
Convection/TruConvec 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.  
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.  
15  
14  
 
Pan Placement Tips  
Baking Tips  
•As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25 F and the cooking time by  
approximately 10 to 15%.  
•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.  
0
•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.  
•When baking on more than one rack, it is recommended to use the  
3rd and 5th position for more consistent even baking.  
•For best results, always preheat the oven.  
•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.  
16  
17  
 
Conventional Baking Chart  
Convection Baking Chart  
Recommended  
Pan  
Conventional  
Temperature  
Conventional  
Time  
(min.)  
Recommended  
Pan  
Convection  
Convection  
Time  
(min.)  
Temperature  
o
o
o
o
( F)  
( C)  
( F)  
( C)  
BREADS  
BREADS  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
375  
400  
400  
375  
400  
375  
475  
191  
204  
204  
191  
204  
191  
191  
30-35  
12-15  
8-10  
30-35  
25-30  
15-20  
15-20  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
350  
375  
375  
350  
375  
350  
350  
177  
191  
191  
177  
191  
177  
177  
25-35  
11-13  
7-9  
20-25  
15-20  
10-12  
12-15  
Cookie Sheet  
Cookie Sheet  
Loaf Pan  
8”x8” (20x20 cm)  
Muffin Tin  
Cookie Sheet  
Cookie Sheet  
Loaf Pan  
8”x8” (20x20 cm)  
Muffin Tin  
Muffin Tin  
Muffin Tin  
CAKES/COOKIES  
Angelfood  
Bundt  
CAKES/COOKIES  
Angelfood  
Bundt  
Tube Pan  
Tube Pan  
Muffin tin  
13”x9” (23x33 cm)  
9” (23 cm) round  
Loaf Pan  
13”x9” (23x33 cm)  
Cookie Sheet  
Cookie Sheet  
375  
350  
350  
350  
350  
350  
350  
375  
350  
191  
177  
177  
177  
177  
177  
177  
191  
177  
35-45  
45-50  
16-20  
40-50  
30-35  
60-65  
25-30  
12-15  
10-12  
Tube Pan  
Tube Pan  
Muffin tin  
13”x9” (23x33 cm)  
9” (23 cm) round  
Loaf Pan  
13”x9” (23x33 cm)  
Cookie Sheet  
Cookie Sheet  
325  
325  
325  
325  
325  
325  
325  
350  
325  
163  
163  
177  
163  
163  
163  
163  
177  
163  
30-35  
35-40  
15-17  
30-35  
25-30  
45-50  
20-25  
9-10  
Cupcakes  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
7-10  
PIES/PASTRY  
Pie Crust  
Two Crust, Fruit 9” (23 cm) round  
Pumpkin Pie  
Custard  
Cream Puffs  
PIES/PASTRY  
Pie Crust  
Two Crust, Fruit 9” (23 cm) round  
Pumpkin Pie  
Custard  
Cream Puffs  
9” (23 cm) round  
425  
375  
375  
350  
400  
218  
191  
191  
177  
204  
10-12  
55-60  
40-45  
35-40  
30-35  
9” (23 cm) round  
400  
350  
350  
204  
177  
177  
7-9  
50-55  
35-40  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
Not Recommended  
375  
191  
25-27  
MISCELLANEOUS  
MISCELLANEOUS  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
375  
375  
350  
375  
400  
191  
191  
177  
191  
204  
60-75  
55-60  
45-50  
60-70  
25-30  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
350  
350  
325  
350  
177  
177  
163  
177  
50-55  
45-50  
35-40  
45-50  
Stuffed Peppers 13”x9” (23x33 cm)  
Stuffed Peppers 13”x9” (23x33 cm)  
Quiche  
9” (23 cm) round  
Quiche  
9” (23 cm) round  
Not Recommended  
*NOTE: The above information is given as guide only. You may need  
to vary the heat settings to suit your personal requirements.  
*NOTE: The above information is given as guide only. You may need  
to vary the heat settings to suit your personal requirements.  
18  
19  
 
Solving Baking Problems  
Conventional/Convection Roasting Tips  
Baking problems can occur for many reasons. Check the chart for the  
causes and remedies for the most common problems. It is important  
to remember that the temperature setting and cooking times you are  
accustomed to using with your previous oven may vary slightly from  
those required with this oven. If you find this to be true, it is necessary  
for you to adjust your recipes and cooking times accordingly.  
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.  
BAKING PROBLEM REMEDIES  
PROBLEM  
Food browns  
unevenly  
CAUSE  
Improper heating  
REMEDY  
Preheat until oven  
indicator light goes out.  
Remove foil.  
•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.  
Aluminum foil on rack  
or oven bottom  
Baking utensils too large  
for the recipe or oven.  
Several utensils crowded  
together  
Use correct size utensil.  
Leave at least 1 1/2”  
(3.8 cm) or more space  
between all utensils and  
oven walls.  
Food too brown Baking utensil too large  
on bottom  
Use correct utensil  
Baking utensil dark or glass  
Lower oven temperature  
o
o
25 F (-3.8 C) for this type  
of utensil.  
Food dries  
before  
browning  
Cookies too  
brown on  
Oven temperature too high  
Oven door opened too  
frequently  
Lower oven temperature  
Check food at minimum  
time.  
Use a cookie sheet (not a  
baking pan).  
Pans too deep  
Dark cookie sheet  
Use light, shiny cookie  
sheet.  
Oven temperature too high  
Hot cookie sheet  
Lower oven temperature  
Allow cookie sheet to  
cool between batches.  
Lower temperature;  
if using glass pan, lower  
•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  
Cookies too  
flat  
Cake too brown Oven temperature too high  
on bottom or  
crust forms on  
bottom  
O
o
o
o
o
o
5 F to 10 F (2.8 C to 5.5 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.  
25 F (14 C)  
Cakes burns on Oven too hot  
Reduce temperature.  
Use recommended pan  
size; fill pan no more  
2/3 full.  
sides or not  
done in center  
than  
Wrong pan size  
20  
21  
 
Conventional Roasting Chart  
Convection Roasting Chart  
Type and  
Cut of Meat  
Weight Conventional  
Conventional  
Time  
(min./lb.)  
Internal  
Type and  
Cut of Meat  
Weight Convectionl  
Convection  
Time  
(min./lb.)  
Internal  
(lbs)  
Temperature  
Temperature  
(lbs)  
Temperature  
Temperature  
o
o
o
o
o
o
o
o
( F)  
( C)  
( F)  
( C)  
( F)  
( C)  
( F)  
( C)  
BEEF  
BEEF  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
325  
163  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
300  
149  
25  
30  
40  
140  
155  
170  
60  
68  
77  
20  
24  
30  
140  
155  
170  
48  
68  
77  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
325  
325  
163  
163  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
300  
300  
149  
149  
25  
30  
155  
170  
68  
77  
20  
24  
155  
170  
68  
77  
Tip Roast  
•Medium  
•Well Done  
Tip Roast  
•Medium  
•Well Done  
35  
40  
155  
170  
68  
77  
30  
35  
155  
170  
68  
77  
LAMB  
LAMB  
Leg of Lamb  
3 - 5  
3 - 5  
325  
325  
163  
163  
30  
35  
180  
180  
82  
82  
Leg of Lamb  
3 - 5  
3 - 5  
300  
300  
149  
149  
30  
30  
180  
180  
82  
82  
PORK  
Pork Loin  
Pork Chops  
PORK  
Pork Loin  
Pork Chops  
1” (2.5 cm) thick 1 - 1.5 350  
177  
163  
55-60 (total time) 180  
82  
82  
1” (2.5 cm) thick 1 - 1.5 325  
163  
149  
45-50 (total time) 180  
82  
82  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
325  
325  
30 - 35  
18  
180  
140  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
300  
325  
25 - 28  
15  
180  
140  
(fully cooked)  
163  
60  
(fully cooked)  
163  
60  
POULTRY  
POULTRY  
Chicken, whole 3 - 4  
375  
350  
191  
177  
30  
20 - 25  
180  
180  
82  
82  
Chicken, whole 3 - 4  
350  
325  
177  
163  
25  
15 - 20  
180  
180  
82  
82  
Chicken,  
quarters  
4
Chicken,  
quarters  
4
Turkey,  
unstuffed  
Turkey,  
stuffed  
Turkey Breasts  
Cornish Hens  
12 - 16 325  
12 - 16 325  
163  
163  
16 - 20  
18 - 24  
25  
180  
180  
180  
82  
82  
Turkey,  
unstuffed  
Turkey,  
stuffed  
Turkey Breasts  
Cornish Hens  
12 - 16 300  
12 - 16 300  
149  
149  
11 - 14  
10 - 16  
20  
180  
180  
180  
82  
82  
4 - 6  
1 - 2  
350  
350  
177  
177  
82  
82  
4 - 6  
1 - 2  
325  
325  
163  
163  
82  
82  
55-60 (total time) 180  
45-50 (total time) 180  
22  
23  
 
To use the Maxi-Broil or Mini-Broil:  
Conventional Broiling  
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 MAXI-BROIL, MINI-BROIL,  
or CONV BROIL.  
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. Your oven contains a top broil element to provide additional  
flexibility for broiling foods such as “stuffed lobster” and for top-  
browning casseroles, meringue, etc. Broiling speed is determined by  
the distance between the food and the broil element. On maxi-broil  
heat is radiated from both broil elements at full power. For “fast”  
broiling, food may be as close as two inches to the broil element.  
“Fast” broiling is best for meats where “rare to medium” doneness is  
desired. The mini-broil setting is designed for “slow” broiling. For  
“slow” broiling, allow about four inches 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 overbrowning it.  
4. Set the Temperature Control dial to BROIL.  
5. Either open the door to an open position approximately seven to  
eight inches or close the door. With open-door broiling, the broil  
element does not cycle on and off. With closed-door broiling, the  
broil element might cycle on and off if an extended broiling time is  
required. A built-in smoke “eliminator” in the top of the oven helps  
reduce smoke and odors.  
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.  
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.  
•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.  
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:  
15%  
20%  
35%  
45%  
65%  
95%  
24  
25  
 
Conventional/Convection Broiling Chart  
Convection Dehydration  
This oven is designed not only to cook, but also to dehydrate fruits and  
vegetables.  
Type and  
Cut of Meat  
BEEF  
Weight  
Rack  
Conventional  
Time (Min.)  
Convection  
Time (Min.)  
Sirloin, 1”  
(2.54 cm)  
•Rare  
•Medium  
•Well-done  
12 oz  
5
•Prepare the food as recommended.  
•Arrange the food on drying racks. (Not included with oven; Contact a  
local store handling specialty cooking utensils.)  
•Set the appropriate “low” temperature and turn the Oven Function  
selector to CONV BAKE  
9
11  
14  
7
9
11  
T-Bone, 3/4”  
(1.9 cm)  
•Rare  
•Medium  
•Well-done  
10 oz  
5
5
Convection Defrosting  
•Place the frozen food on a baking sheet.  
•Set Temperature Control “OFF”.*  
7
9
11  
5
7
9
Turn Oven Function selector to CONV BAKE.  
Hamburger, 1/2” 4 oz.  
(1.3 cm)  
*IMPORTANT:  
Do not turn the Temperature Control on. Turning the convection fan  
on will accelerate the natural defrosting of the food without the heat.  
•Rare  
•Medium  
•Well-done  
7
9
11  
4
7
9
*WARNING:  
CHICKEN  
To avoid sickness and food waste, do not allow defrosted food to  
remain in the oven for more than two hours.  
Bnls Breast  
Bone-in Breast 2 - 2 1/2 lb.  
Quarters  
1lb  
4
4
4
18  
20  
18  
15  
18  
15  
2 - 2 1/2  
1lb.  
HAM  
Ham slice, 1”  
4
22  
18  
(2.54 cm)  
LAMB  
Rib Chops  
Shoulder  
12 oz.  
1lb.  
5
5
9
7
7
6
PORK  
Loin Chops, 3/4” 1lb.  
(1.9 cm)  
4
4
14  
8
12  
6
Bacon  
1 lb.  
FISH  
Salmon Steak  
Fillets  
1 lb.  
1 lb.  
5
5
9
8
7
6
26  
27  
 
Cleaning and Maintenance  
Cleaning Problems on Glass Ceramic Top  
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.  
Problem  
Brown streaks  
and specks  
Cause  
To Prevent  
To Remove  
Cleaning with sponge Use cleaning creame Use a light application of  
or cloth containing  
soil-laden detergent paper towel  
water  
with clean damp  
cleaning creame with a clean  
damp paper towel  
Blackened burned  
on spots  
Spatters or spillovers Wipe all spillovers as Clean area with cleaning creame  
Glass Ceramic Top  
onto a hot cooking  
area or accidental  
melting of a plastic  
soon as it is safe and and a damp paper towel, non-  
to not put plastic  
items on a warm  
abrasive nylon pad or scouring  
brush. If burn-on is not removed,  
cool cooktop, and carefully  
Cleaning of glass ceramic tops is different from cleaning a standard  
porcelain finish. To maintain and protect the surface of your new glass  
ceramic top, follow these basic steps:  
film, such as a bread cooking area  
scrape area with a single edged  
razor blade held at a 30oangle.  
Fine brown/gray  
lines or fine scratches sugar) can get caught cookware before  
Coarse particles (salt Wipe the bottom of Fine scratches are not removable  
but can be minimized by daily  
For normal light soil:  
Rub a few drops of a glass ceramic creame to the cool soiled area  
using a damp paper towel. Wipe until all soil and creame are  
removed. Frequent cleaning leaves a protective coating which is  
essential in preventing scratches and abrasions.  
or abrasions which  
have collected soil  
on the bottom of  
cookware and  
become embedded creame. Do not use  
cooking. Clean top use of cleaning creame.  
daily with cleaning  
into top. Using  
abrasive cleaning  
materials. Scratches  
from rough ceramic  
glass, or ceramic  
coated cookware.  
Use of too much  
cleaning creame  
or use of a soiled  
dishcloth  
ceramic or ceramic  
coated cookware.  
For heavy, burned soil:  
1. Apply a few drops of glass ceramic cleaning creame to the cool  
soiled area.  
2. Using a damp paper towel, rub creame into burned on area.  
3. Carefully scrape remaining soil with a razor scraper. Hold the  
scraper at a 300 angle against the ceramic surface.  
4. If any soil remains, repeat the steps listed above. For additional  
protection, after all soil has been removed, polish the entire surface  
with the cleaning creame.  
5. Buff with a dry paper towel. As the cleaning creame cleans, it  
leaves a protective coating on the glass surface. This coating helps  
to prevent build-up of mineral deposits (water spots) and will make  
future cleaning easier. Dishwashing detergents remove this  
protective coating and therefore make the glass ceramic top more  
susceptible to staining.  
Smearing or  
streaking  
Use a small amount Dampen paper towel with a  
of creame. Rinse  
throughly before  
drying. Use only  
mixture of vinegar and water  
and wipe surface. Wipe area  
with damp paper towel and dry  
paper towels or nylon with a paper towel or lint free  
scrub pad or brush.  
Do not slide metal  
objects across top  
cloth.  
Metal markings  
silver/gray marks  
Sliding or scraping  
metal utensils on  
glasstop  
Remove metal marks before the  
glasstop is used again. Apply  
cleaning creame with a damp  
paper towel and scrub with a  
nylon scrub pad or brush. Rinse  
thoroughly and dry.  
Hard water spots  
Condensation from  
cooking may cause  
minerals found in  
water and acids to  
to drip on glasstop  
and cause gray  
Make sure the bottom Mix cleaning creame with water  
of utensils are dry  
before cooking.  
and apply a thick paste to  
stained area. Scrub vigorously.  
Daily use of cleaning If stain is not removed, reapply  
creame will help keep cleaner and repeat process.  
top free from hard  
Also try cleaning procedure for  
smearing and streaking.  
deposts. The spots water mineral  
are often so thin they deposits and food  
appear to be in or  
the glasstop.  
discoloration  
Pitting or flaking  
Boil over of sugar  
syrup on glasstop.  
This can cause  
pitting if not  
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  
removed  
immediately  
single edged razor held at a 300  
angle.  
28  
29  
 
Oven Surfaces  
Brass Parts  
Several different finishes have been used in your self-clean oven.  
Cleaning instructions for each surface are given below. Your oven  
features a self-clean cycle for the oven interior. See the self-clean  
section for complete instructions.  
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.  
NEVERS USE AMMONIA, STEEL WOOL PADS, ABRASIVE CLOTHS,  
ABRASIVE CLEANERS, CAUSTIC OVEN CLEANERS, OR ABRASIVE  
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.  
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.  
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.  
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!  
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 Zud 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.  
During the first few times the self-cleaning feature is used, there may  
be some odor and smoking from the “curing” of teh 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.  
Glass Door Window Surface (Not Glass Ceramic Top)  
Clean with detergent and water. Mild glass cleaner will remove  
fingerprints.  
IMPORTANT  
Do not clean, move, wet, or bend door gasket. Poor cleaning and  
baking may result.  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a soap-  
filled steel wool pad.  
30  
31  
 
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. 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.  
4. The cleaning cycle will last approximately 3 1/2 hours with an  
additional 30 minutes needed for the oven to cool down enough for  
the door latch to disengage.  
5. When the cycle is completed, turn both the Oven Function selector  
and the Temperature Control knob to ”OFF” At this time the clean  
indicator light will go off.  
6. When the oven has completely cooled, open door and remove any  
ash from the oven surfaces with a damp cloth.  
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.  
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.  
Before starting the Self-Clean cycle:  
1. Remove the oven racks, rack supports, 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.  
Replacing Interior Oven Lights  
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE  
OR CIRCUIT BREAKER BEFORE REPLACING BULB.  
2. Wipe off any large spills from the oven bottom and sides. Never  
use oven cleaners inside a self-cleaning oven or on raised portions  
of the door.  
3. Some areas of the oven must be cleaned by hand before the cycle  
begins. Soil 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 two inches inside the frame with detergent  
and hot water. Rinse thoroughly and dry.  
1. Unscrew glass light cover.  
2. Use an oven mitt during bulb  
removal to protect your hand in  
case the bulb breaks.  
3. Replace the bulb with a 120 volt,  
40-watt appliance bulb.  
4. Replace the light cover  
5. Reconnect power at the main fuse  
or circuit breaker.  
To start the Self-Clean cycle:  
1. Close the oven door completely.  
2. Turn the Oven Function selector know clockwise to the self-clean  
mode. At this time the clean indicator light will come on.  
3. Turn the Temperature Control knob past the clean setting until the  
knob stops. At this time, the temperature indicator light will come  
on and within 30 seconds, the automatic door latch engages. The  
temperature indicator light will remain on until the oven reaches the  
self-clean temperature and will then cycle on and off during the  
cycle.  
Power Failure  
Do not attempt to use during a power failure. Unit will not function  
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.  
32  
33  
 
Service Information  
ELECTRIC RANGETOP/RANGE WARRANTY  
ONE YEAR FULL WARRANTY  
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  
Electric rangetops/Freestanding electric ranges and all of their component parts, except as detailed below*, are  
warranted to be free from defective materials or workmanship in normal household use for a period of twelve (12)  
months from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its  
option, any part which fails or is found to be defective during the warranty period.  
*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  
Serial Number  
Date of Purchase  
Name of dealer from whom purchased  
3. Clearly describe the problem that you are having.  
Any halogen element, bake element, broil element, or convection cook element which fails due to defective materials  
or workmanship in normal household use during the second through fifth year from the date of original retail purchase  
will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.  
TEN YEAR LIMITED WARRANTY  
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or workmanship in  
normal household use during the second through the tenth year from the date of original retail purchase will be  
repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.  
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  
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.  
PREFERRED SERVICE  
111 Front Street  
Greenwood, Mississippi 38930 USA  
This warranty shall apply to products purchased and located in the United States and Canada. Products must be  
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range  
Corporation service agency or representative. Warranty shall not apply to items damaged when using the self-clean  
cycle such as oven racks and rack supports not removed during teh self-clean cycle. Warranty shall not apply to  
damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any reason,  
alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other  
than an authorized Viking Range Corporation service agency or representative. This warranty does not apply to  
commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of breach  
of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of  
consequential damages, so the above limitation or exclusion may not apply to you.  
Record the following information indicated below. You will need it if  
service is ever required. The serial number and model number for your  
electric rangetop is located on the bottom front left corner and for your  
electric range, it is located on the bottom left side behind the  
kickplate.  
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of purchase  
upon request, and making the appliance reasonably accessible for service. If the product or one of its component parts  
contains a defect or malfunction during the warranty period, after a reasonable number of attempts by the warrantor to  
remedy the defects or malfunctions, the owner is entitled to either a refund or replacement of the product or its  
component part or parts. Warrantors liability on any claim of any kind, with respect to the goods or services covered  
hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise to the claim.  
Model Number  
Date of Purchase  
Dealers Name  
Address  
Serial Number  
Date Installed  
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.  
If service requires installation of parts, use only authorized parts.  
Please retain the manual for future reference  
Any implied warranties of merchantability and fitness applicable to the above described halogen element, bake  
element, broil element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration  
to the period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do  
not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This warranty  
gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.  
Specifications subject to change without notice  
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