Viking Range 3 Series Use & Care Manual
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Viking Range 3 Series Use & Care Manual

Freestanding 30” dual fuel self-clean sealed burner range
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Use & Care
3 Series
Freestanding 30" Dual Fuel
Self-Clean Sealed Burner Range

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Summary of Contents for Viking Range 3 Series

  • Page 1 Use & Care 3 Series Freestanding 30” Dual Fuel Self-Clean Sealed Burner Range...

  • Page 2: Table Of Contents

    Congratulations 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 appliance 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 manualare 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 WARNING...
  • Page 4 Warnings To Prevent Fire or Smoke Damage • Be sure all packing materials are removed from the appliance before operating it. • Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials. • If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.
  • Page 5 Warnings Cooking Safety (cont.) • NEVER wear garments made of flammable material or loose fitting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns. •...
  • Page 6 Warnings burns, such as the oven vent opening, the surface near the vent opening, and the oven door window. Cleaning Safety • Turn off all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding areas until they have had sufficient time to cool.
  • Page 7 Warnings WARNING CAUTION NEVER cover any slots, holes or passages in the oven BURN HAZARD bottom or cover an entire rack with materials such as The oven door, especially the glass, can get hot. aluminum foil. Doing so blocks air flow through the oven Danger of burning: DO NOT touch the glass! and may cause carbon monoxide poisoning.

  • Page 8: Before Using Range

    Before Using 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 first use of the appliance—this is normal.

  • Page 9: 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 10: Cooking Vessels

    Surface Operation Surface Cooking Tips (cont.) • 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 11: Oven Features

    Oven Features TruConvec™ element Broil element Rack Positions (behind baffle) Each oven is equipped with three oven racks (some models include 1 or more TruGlide racks). All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom.

  • Page 12: Conventional And Convection Cooking

    Using the Oven Conventional and Convection Cooking Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake.

  • Page 13: Baking

    Baking BAKE (Two-Element Bake) Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner.
  • Page 14 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 4 400˚F (204˚C) 12 - 15...
  • Page 15 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 4 375˚F (191˚C)
  • Page 16 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.

  • Page 17: 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 18 Roasting Conventional Roasting Chart (when using the Bake or Convection Bake setting) Internal Time Food Weight Temp (min/lb) Temp BEEF Rib roast Rare 4 - 6 lbs 325˚F (162.8˚C) 140˚F (60.0˚C) Medium 4 - 6 lbs 325˚F (162.8˚C) 155˚F (68.3˚C) Well done 4 - 6 lbs 325˚F (162.8˚C)
  • Page 19 Roasting Convection Roasting Chart Internal Time Food Weight Temp (min/lb) Temp BEEF Rib roast Rare 4 - 6 lbs 325˚F (162.8˚C) 140˚F (60.0˚C) Medium 4 - 6 lbs 325˚F (162.8˚C) 155˚F (68.3˚C) Well done 4 - 6 lbs 325˚F (162.8˚C) 170˚F (76.7˚C) Rump roast Medium...

  • Page 20: Broiling

    Broiling CONV BROIL* (Convection Broil) The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food.
  • Page 21 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 22 Broiling Rack Positions for Broiling The broiler uses heat rays to help cook the food. Because these rays 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.

  • Page 23: 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 24: 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 25: Self-Clean Cycle

    Cleaning and Maintenance Control Knobs MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem. DO NOT use any cleaners containing ammonia or abrasives.

  • Page 26: Replacing Oven Lights

    Self-Clean Cycle To start the Self-Clean cycle: 1. Close the door completely. 2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode. 3. Turn the temperature control knob to the clean setting stop. At this time, the clean indicator light will come on. Within 30 seconds the automatic door latch engages and the oven indicator light comes on.

  • Page 27: Door Removal

    Door Removal Open door completely. Fold latches back Gently close until latches stop door. Lift door up and out. until locked in place Door Replacement Open door completely. Close door. Carefully realign door on hinges. Fold latches forward until locked in place. Slide in and down...

  • 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. Oven does not operate in Door is not shut tight enough for automatic self-clean. door latch to lock.

  • Page 29: Service Information

    • Name of dealer from whom purchased 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-VIKING1 (845-4641), or write to:...

  • Page 30: Warranty

    Freestanding dual fuel ranges and all of their component parts, except as detailed below*†, are warranted to be free from defective materials or workmanship in normal residential use for a period of one (1) year 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 32 Viking Range, LLC 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-845-4641 or visit the our web site at vikingrange.com in the US or brigade.ca in Canada F21188B EN (070115)

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