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Related Manuals for Viking Electric Rangetops/Ranges
Summary of Contents for Viking Electric Rangetops/Ranges
- Page 1 Viking Use & Care Manual Viking Range Corporation 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information call 1-888-VIKING1 (845-4641) or visit the Viking Web site at vikingrange.com Electric Rangetops/Ranges F1484D EN (021808J)
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Page 2: Table Of Contents
Please take the few minutes necessary to learn the proper and efficient use and care of this quality product. We appreciate your choosing a Viking Range Corporation product, and hope that you will again select our products for your other major appliance needs. -
Page 3: Warnings
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. 11. DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS. Surface areas may become hot enough to cause burns. -
Page 4: Surface Cooking
Before You Use Your New Rangetop/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. - Page 5 Surface Cooking Guide - Suggested Heat Settings Food Start at Setting Rice HI - cover; bring water to a boil Chocolate LO - allow about 10 to 15 minutes to melt Candy LO - cook Pudding, pie LO - cook according to filling directions Eggs - in shell...
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Page 6: Basic Functions Of Your Oven
Kitchen Equivalents and Metrics Measure Equivalent 1 tablespoon 3 teaspoons 2 tablespoons 1 ounce 1 jigger 1 1/2 ounces 1/4 cup 4 tablespoons 1/3 cup 5 tbsp. plus 1 tsp. 1/2 cup 8 tablespoons 1 cup 16 tablespoons 1 pint 2 cups 1 pound 16 ounces... -
Page 7: Oven Operations
CONVECTION DEHYDRATE With the temperature control on 175°F (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. - Page 8 Two-Element Baking/ Convection Baking Preheating Preheating the oven is not necessary when using temperatures below 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.
- Page 9 Pan Placement Tips •When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results. •Stagger pans in opposite directions when two racks and several pans are used.
- Page 10 Conventional Baking Chart Recommended Conventional Temperature ° BREADS Yeast Loaf Loaf Pan Yeast Rolls Cookie Sheet Biscuits Cookie Sheet Nut Breads Loaf Pan Cornbread 8”x8” (20x20 cm) Corn Muffins Muffin Tin Fruit Muffins Muffin Tin CAKES/COOKIES Angelfood Tube Pan Bundt Tube Pan Cupcakes Muffin tin...
- Page 11 Solving Baking Problems 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.
- Page 12 Conventional Roasting Chart Type and Weight Conventional Conventional Cut of Meat (lbs) Temperature Time ° ° (min./lb.) BEEF Rib Roast 4 -6 •Rare •Medium •Well Done Rump Roast 4 - 6 •Medium •Well Done Tip Roast 3 - 4 •Medium •Well Done LAMB Leg of Lamb...
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Page 13: Convection Broiling
Conventional Broiling 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. -
Page 14: Convection Dehydration
Conventional/Convection Broiling Chart Type and Weight Rack Conventional Cut of Meat Time (Min.) BEEF Sirloin, 1” 12 oz (2.54 cm) •Rare •Medium •Well-done T-Bone, 3/4” 10 oz (1.9 cm) •Rare •Medium •Well-done Hamburger, 1/2” 4 oz. (1.3 cm) •Rare •Medium •Well-done CHICKEN Bnls Breast... -
Page 15: Cleaning And Maintenance
Cleaning and Maintenance Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your range must be kept clean and maintained properly. Glass Ceramic Top Cleaning of glass ceramic tops is different from cleaning a standard porcelain finish. -
Page 16: Self-Clean Cycle
Oven Surfaces 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. NEVERS USE AMMONIA, STEEL WOOL PADS, ABRASIVE CLOTHS, ABRASIVE CLEANERS, CAUSTIC OVEN CLEANERS, OR ABRASIVE POWDERS. -
Page 17: Power Failure
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. -
Page 18: Service Information
(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.