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Summary of Contents for Viking F1220L
- 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 Freestanding Gas Ranges F1220M EN (020708J)
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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
Important Safety Instructions WARNING To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven, follow basic precautions, including the following: 1. Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes. -
Page 4: Cooking Utensils
20. This appliance is not connected to a combustion products evacuation device. It shall be installed and connected in accordance with current installation regulations giving particular attention to the relevant requirements regarding ventilation. 21. No attempt should be made to operate the appliance during power outage. -
Page 5: Using Your Range
CONVECTION BAKE Heat is radiated from the bake burners 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. -
Page 6: Heat Setting
Surface Cooking Tips •Use low or medium flame heights when cooking in utensils that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the flame height until it covers approximately 1/3 of the utensil diameter. This will ensure more even heating within the utensil and reduce the likelihood of burning or scorching the food. -
Page 7: Grill Operation
Wok Operation (If applicable) Using the Trivet Grate (Center Wok Grate) The trivet grate converts the large burner grate to a grate suitable for use with large stock pots. To use the trivet grate, place the small grate in the center of the large grate. - Page 8 Grill Cooking Chart FOOD WEIGHT FLAME TOTAL SUGGESTED SPECIAL INSTRUCTIONS SIZE COOKING TIME THICKNESS MEATS Pork Chops 1/2”(1.3 cm) 20-40 minutes 1”(2.5cm) 35-60 minutes Ribs 45-60 minutes Ham Steaks 1/2” High 12-15 minutes (fully cooked) (1.3 cm) Hot Dogs 5-10 minutes POULTRY Chicken Broiler/Fryer...
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Page 9: Oven Operation
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 10 Position 6 Position 5 Position 4 Position 3 Position 2 Position 1 To Bake: 1. Arrange the oven racks in the desired position BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 2 and 4.
- Page 11 Conventional Baking Chart Recommended Conventional Temperature (°F) 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...
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Page 12: Solving Baking Problems
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 13 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...
- Page 14 Infrared Conventional Broiling The broiler is an in-the-oven infrared broiler design-certified for residential use. The method preferred by professional cooks to sear in the nutrition, flavors, and juices of meat, poultry, and fish is now possible in the home. The infrared broiler cooks up to 50% faster than other methods.
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Page 15: 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 16 If ports on the burners are clogged, clean with a straight pin. Do not enlarge or distort the ports. Do not use a toothpick to clean the ports. When replacing burner caps, carefully align the tabs underneath the cap with the outside edge of burner. Make sure burner cap is level. Occasionally check the burner for proper size and shape.
- Page 17 Grill The grill grate may be cleaned immediately after cooking is complete and before turning off the flame. Wearing a barbecue mitt to protect your hand from heat, use a soft bristle barbecue brush to scrub the grill grate. Dip the brush frequently in a bowl of water. Steam is created as the water contacts the hot grate.
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Page 18: Power Failure
3. Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue to have service problems, contact Viking Range Corporation at (888) 845-4641 or write to:... -
Page 19: One Year Full Warranty
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.
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