Viking 3 Series Use & Care Manual
Freestanding 30" dual fuel self-clean sealed burner range
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- Use & care manual (32 pages) ,
- Use and care manual (28 pages) ,
- User's installation manual (20 pages)
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Summary of Contents for Viking 3 Series
- Page 1 Use & Care MANUAL 3 SERIES Freestanding 30” Dual Fuel Self-Clean Sealed Burner Range RVDR3302 / CRVDR3302...
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Page 2: Table Of Contents
Congratulations Congratulations and welcome to an elite world of ownership. We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art self-cleaning range. Your range is designed to off er years of reliable service. This Use and Care Manual will provide you with the information you need to become familiar with your range’s care and operation. -
Page 3: Warnings
Warnings Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may occur. Common sense, caution, and care must be exercised when installing, maintaining, or operating the appliance. ALWAYS contact the manufacturer about problems or conditions you do not understand. Recognize Safety Symbols, Words, Labels Read and follow all instructions before using this appliance to prevent DANGER... - Page 4 Warnings WARNING WARNING WARNING DO NOT touch the exterior portions of the NEVER cover any slots, holes or passages ELECTRICAL SHOCK oven after self-cleaning cycle has begun, in the oven bottom or cover an entire HAZARD since some parts become extremely hot to rack with materials such as aluminum DO NOT touch a hot oven the touch!
- Page 5 Warnings Cooking Safety • 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.
- Page 6 Warnings Heating Elements • NEVER touch oven bake and broil burner areas or interior surfaces of oven. • B ake and broil burners may be hot even though they are dark in color. Areas near burners and interior surfaces of an oven may become hot enough to cause burns.
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Page 7: Before Using Range
Before Using Your 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 fi rst use of the appliance—this is normal. -
Page 8: Oven Functions And Settings
Oven Functions and Settings BAKE (Two-Element Bake) MED BROIL Use this setting for baking, roasting, and casseroles. Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in CONV BAKE (Convection Bake) high broil. -
Page 9: Surface Cooking Tips
Surface Operation Surface Cooking Tips • Use low or medium fl ame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the fl ame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food. -
Page 10: Oven Features
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™... -
Page 11: Conventional And Convection Cooking
Baking BAKE (Natural Airfl ow Bake) Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity and is circulated with natural airfl ow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. - Page 12 Baking CONVENTIONAL BAKING CHART Food Pan Size Single Rack Position Temperature Time (min.) BREADS Biscuits Cookie sheet 3 or 4 400˚F (204˚C) 10 - 12 Yeast loaf Loaf pan 3 or 4 375˚F (191˚C) 30 - 35 Yeast rolls Cookie sheet 3 or 4 400˚F (204˚C) 12 - 15...
- Page 13 Baking CONVECTION BAKING CHART Food Pan Size Single Rack Temperature Time Position (min.) BREADS Biscuits Cookie sheet 3 or 4 375˚F (191˚C) 7 - 9 Yeast loaf Loaf pan 3 or 4 375˚F (191˚C) 25 - 30 Yeast rolls Cookie sheet 3 or 4 375˚F (191˚C) 11 - 13...
- Page 14 Baking Solving Baking Problems Baking problems can occur for many reasons. Check the chart below 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.
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Page 15: Roasting
Roasting CONV ROAST* (Convection Roast) 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. - Page 16 Roasting CONVECTION ROASTING CHART Food Weithg Time (min/lb) Temperature BEEF Rib Roast Rare 4-6 lbs 325˚ F (163˚ C) Medium 4-6 lbs 325˚ F (163˚ C) Well Done 4-6 lbs 325˚ F (163˚ C) Rump Roast Medium 4-6 lbs 325˚ F (163˚ C) Well Done 4-6 lbs 325˚...
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Page 17: Broiling
Broiling CONVECTION BROIL (Infrared Convection Broil) The top burner operates at full power. This function is exactly the same as regular broiling with the additional benefi t of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airfl ow also reduces peak temperatures on the food. - Page 18 Broiling Broiling Instructions 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.
- Page 19 Broiling BROILING CHART Type and Cut of Meat Weight Setting Rack Time (min.) BEEF Sirloin, 1” Rare 12 oz. Broil Medium 12 oz. Broil Well done 12 oz. Broil T-Bone, 3/4” Rare 10 oz. Broil Medium 10 oz. Broil Well done 10 oz.
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Page 20: Convection Dehydrate
Convection Dehydrate 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. -
Page 21: Cleaning And Maintenance
Cleaning and Maintenance WARNING BURN OR ELECTRICAL SHOCK HAZARD Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. -
Page 22: Self-Clean Cycle
Cleaning and Maintenance 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. -
Page 23: Replacing Oven Lights
Cleaning and Maintenance Replacing Oven Lights WARNING WARNING ELECTRICAL SHOCK HAZARD DO NOT touch bulb with bare hands. Clean off any Disconnect the electric power at the main signs of oil from the bulb and handle with a soft fuse or circuit breaker before replacing cloth. -
Page 24: Door Removal
Cleaning and Maintenance Door Removal Gently close until latches stop door. Open door completely. Lift door up and out. Fold latches back until locked in place Door Replacement Carefully realign door on hinges. Open door completely. Close door Slide in and down Fold latches forward until locked in place. -
Page 25: Troubleshooting
Troubleshooting Problem Possible Cause and/or Remedy Range will not function. Range is not connected to electrical power: Have electrician check power circuit breaker, wiring, and fuses. Broil does not work. Temperature control knob is rotated too far past broil position. Oven light will not work. -
Page 26: Service Information
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 1-888-845-4641, or write to: VIKING RANGE, LLC PREFERRED SERVICE 111 Front Street... -
Page 27: Warranty
(2) years from the date of original retail purchase. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period. - Page 28 Viking Range, LLC 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-845-4641 or visit our web site at vikingrange.com 057141-000C EN (013120)