Related Manuals for Viking Range VGCC530
Summary of Contents for Viking Range VGCC530
- Page 1 Use & Care Professional Freestanding Sealed Burner Gas Ranges VGCC530 / VGCC536 / VGCC548 / VGCC560 CVGCC530 / CVGCC536 / CVGCC546 / CVGCC560...
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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 range. Your range is designed to offer 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 DANGER Hazards or unsafe practices which WILL result in... - Page 4 Warnings WARNING To avoid risk of property damage, personal injury or death; follow information in this manual exactly to prevent a fire or explosion. DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any appliance. To Prevent Fire or Smoke Damage •...
- Page 5 Warnings Cooking Safety (cont.) • ALWAYS place oven racks in the desired positions while oven is cool. Slide 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. •...
- Page 6 Warnings Important Safety Notice and Warning (State of California Proposition 65) WARNING: This product contains one or more chemicals known to the State of California to cause cancer. WARNING: This product contains one or more chemicals known to the State of California to cause birth defects or other reproductive harm.
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Page 7: Before Using Range
Warnings WARNING CAUTION You must carefully check the food during the dehydration BURN OR ELECTRICAL SHOCK HAZARD process to ensure that it does not catch fire. Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock. -
Page 8: Range Features
Range Features Left Front Burner Left Oven Interior Oven Control Knob Temperature Light Switch (15,000 BTU) Control Knob OVEN A u to m a t i c Re -I gn i t i o n T h e rm al -C o n ve c t i o n Left Rear Burner Grill Left Oven... - Page 9 Range Features Right Front Burner Right Oven Griddle Control Knob Temperature Indicator Light (15,000 BTU) Indicator Light GRIDDLE OVEN Griddle Right Oven Convection Right Rear Burner Control Temperature Control Knob Knob Control Knob Switch (15,000 BTU) Denotes models which have a TruPower Plus™...
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Page 10: Oven Functions And Settings
Oven Functions and Settings BAKE (Natural Airflow Bake) Use this setting for baking, roasting, and casseroles. CONVECTION BAKE Use this setting to bake and roast foods at the same time with minimal taste transfer. BROIL (Infrared Broil) Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired. CONVECTION BROIL (Infrared Convection Broil) Use this setting to broil thick cuts of meat. -
Page 11: Surface Cooking Tips
Surface Operation Surface Cooking Tips • Use low or medium flame heights when cooking in vessels 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 cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food. -
Page 12: Griddle/Simmer Plate Operation
Surface Operation Griddle/Simmer Plate (on applicable models) The optional 15,000 BTU griddle is constructed of machined steel with a blanchard finish and is uniquely designed to offer excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set. -
Page 13: Grill Operation
Surface Operation Griddle Cooking Chart Food Temp (°F) Temp (°C) Eggs 250-300 121-149 Bacon 300-325 149-163 Pancakes 375-400 191-205 French Toast Fish Fillets Hamburger Steaks Char-Grill (on applicable models) The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy movement of grilling items. -
Page 14: Grill Clean Up & Care
Surface Operation Char-Grill Disassembly for Cleaning Follow these steps to disassemble the char-grill for cleaning. Make sure the char-grill is completely cool before attempting to disassemble for cleaning. • Remove the char-grill grate. • Remove the flavor-generator plates. • Remove the drip pan. Note that the drip pan is a two-piece drip pan. •... - Page 15 Surface Operation Grill Cooking Chart Suggested Special instructions Weight or Flame cooking and tips Food thickness size time (min) BEEF Hamburger 1/2”(1.3 cm) – 8 – 15 Grill, turning once when juices rise 3/4” (1.9 cm) to the surface. We recommend that ground chuck be used for hamburgers, as...
- Page 16 Surface Operation Grill Cooking Chart Suggested Special instructions Weight or Flame cooking and tips Food thickness size time (min) PORK Chops 1/2”(1.3 cm) 20 – 40 Remove excess fat from edge. Slash remaining at 2” 1” (2.5 cm) 35 – 60 (5.1 cm) intervals to keep edges.
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Page 17: Oven Features
Oven Features Broiler element Oven lights Oven racks (2) TruGlide (1) Standard Convection fan Removable bottom Bake burner Rack Positions Each 30” and 36” oven is equipped with two full extension glide racks and one standard tilt-proof rack. Each 18” oven is equipped with three standard tilt-proof racks. -
Page 18: Baking
Baking BAKE (Natural Airflow Bake) Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. - Page 19 Baking Conventional Baking Chart Single Rack Time Food Pan Size Position Temp (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...
- Page 20 Baking Convection Baking Chart Single Rack Time Food Pan Size Position Temp (min) BREADS Frozen 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...
- Page 21 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 22: Broiling
Baking BROIL (Infrared Broil) The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates from the GourmetGlo™ infrared broiler located at the top of the oven cavity. The distance between the foods and the broil elements determines broiling speed. - Page 23 Broiling Rack Positions for Broiling Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom. Broiling Chart Type and Time Cut of Meat Weight Setting Rack (min) BEEF Sirloin, 1" Rare 12 oz Broil Medium...
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Page 24: 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. -
Page 25: 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. Before cleaning, make sure all controls are in the “OFF” position. -
Page 26: Replacing Oven Lights
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 27: Door Removal
Door Removal WARNING 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. Remove hinge trim screws Open door completely. and hinge trim. -
Page 28: 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. Door will not open. -
Page 29: 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 Viking Range, LLC at 1-888-845-4641, or write to: VIKING RANGE, LLC... -
Page 30: Warranty
(2) years from the date of original retail purchase or closing date for new construction, whichever period is longer. 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 32 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 in the US or brigade.ca in Canada F20542L EN (031516)