Use & Care 3 Series Freestanding 30” Electric Self-Clean Range
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. Your complete satisfaction is our ultimate goal.
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.
Getting Started 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. • NEVER leave any items on the rangetop.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide. • DO NOT cook directly on the oven bottom. This could result in damage to your appliance. Always use the oven racks when cooking in the oven. • PREPARED FOOD WARNING: Follow food manufacturer's instructions.
Getting Started Warnings Self-Clean Oven • Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self-clean oven. • Before self-cleaning the oven, remove oven racks and other utensils and wipe up excessive spillovers to prevent excessive smoke, flareups or flaming.
WARNING CAUTION NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard. BURN HAZARD The oven door, especially the glass, can get hot. Danger of burning: DO NOT touch the glass! WARNING WARNING This range features a self-cleaning cycle.
Getting Started 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. Glass Rangetop Clean your glass top before the first time you use it. A thorough cleaning with a glass top cleaner is recommended.
Oven Functions and Settings BAKE (Two-Element Bake) Use this setting for baking, roasting, and casseroles. CONV BAKE (Convection Bake) Use this setting to bake and roast foods at the same time with minimal taste transfer. TRU CONV (TruConvec™) Use this bake setting for multi-rack baking for breads, cakes, cookies (up to 6 racks of cookies at once). CONV ROAST (Convection Roast) Use this setting for roasting whole turkeys, whole chickens, hams, etc.
Surface Operation About the Cooktop Surface Elements Single radiant elements will have one round outline pattern shown on the cooktop and should be used when cooking with smaller cooking vessels. Dual radiant elements allows the user to set the smaller inner element alone or both the inner and outer elements may be used together when using medium to larger sized cookware.
Oven Features Rack Positions TruConvec™ element (behind baffle) Broil element 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. The racks can be easily removed and arranged at various levels. For best results with (3) Oven racks conventional baking, DO NOT use more than one rack at a time.
Using the Oven Conventional and Convection Cooking Operation 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. This is perfectly normal.
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. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.
Baking Conventional Baking Chart Operation Food BREADS Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins CAKE Angel food Bundt Cupcakes Layer, sheet Layer, two Pound COOKIES Brownies Choc. chip Sugar PASTRY Cream puffs PIES Crust, unfilled Crust, filled Lemon meringue Pumpkin Custard ENTREES Egg rolls Fish sticks Lasagna, frz Pot pie Gr. peppers stuffed Quiche Pizza, 12" Mac.
Baking Convection Baking Chart Food Temp Time (min) Cookie sheet Loaf pan Cookie sheet Loaf pan 8" x 8" 8" x 8" Muffin tin Muffin tin 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 375˚F (191˚C) 375˚F (191˚C) 375˚F (191˚C) 350˚F (177˚C) 375˚F (191˚C) 325˚F (163˚C) 350˚F (177°C) 350˚F (177˚C) 7-9 25 - 30 11 - 13 25 - 30 20 - 25 30 - 35 12 - 15 10 - 12 Tube pan Tube pan Muffin pan 13" x 9" 9" round Loaf pan 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 350˚F (177˚C) 325˚F (163˚C) 325˚F (163˚C)
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. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.
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. Use this setting for whole turkeys, whole chickens, hams, etc.
Roasting Conventional Roasting Chart (when using the Bake or Convection Bake setting) Operation Food Weight BEEF Rib roast Rare 4 - 6 lbs Medium 4 - 6 lbs Well done 4 - 6 lbs Rump roast Medium 4 - 6 lbs Well done 4 - 6 lbs Tip roast Medium 3 - 4 lbs Well done 3 - 4 lbs LAMB Lamb leg 3 - 5 lbs PORK Pork loin 3 - 5 lbs Pork chops 1 -1 1/4 lbs 1" thick Ham, fully cooked 5 lbs POULTRY Chicken, whole 3 - 4 lbs Turkey, unstuffed 12 - 16 lbs Turkey 20 - 24 lbs Turkey, stuffed 12 - 16 lbs Turkey, stuffed 20 -
Roasting Convection Roasting Chart Food Temp Time (min/lb) Internal Temp 4 - 6 lbs 4 - 6 lbs 4 - 6 lbs 325˚F (162.8˚C) 325˚F (162.8˚C) 325˚F (162.8˚C) 25 24 30 140˚F (60.0˚C) 155˚F (68.3˚C) 170˚F (76.7˚C) 4 - 6 lbs 4 - 6 lbs 325˚F (162.8˚C) 325˚F (162.8˚C) 20 24 155˚F (68.3˚C) 170˚F (76.7˚C) 3 - 4 lbs 3 - 4 lbs 325˚F (162.8˚C) 325˚F (162.8˚C) 30 35 155˚F (68.3˚C) 170˚F (76.7˚C) 3 - 5 lbs 325˚F (162.8˚C) 30 180˚F (82.2˚C) 30 45 - 50 total time 180˚F (82.2˚C) N/A 3 - 5 lbs 325˚F (162.
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. Use this setting for broiling thick cuts of meats. convection broil *Note: This function uses a high-speed convection fan for optimum cooking performance.
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. Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.
Broiling Broiling Chart Operation Type and Cut of Meat BEEF Sirloin, 1" Rare Medium Well done T-Bone, 3/4" Rare Medium Well done Hamburger, 1/2" Medium Well done CHICKEN Bnls breast, 1” Bnls breast, 1” Bone-in breast Bone-in breast Chicken pieces Chicken pieces HAM Ham slice, 1” LAMB Rib chops, 1” PORK Loin chops, 3/4” Bacon FISH Salmon steak Fillets Weight Setting Rack Time (min) 12 oz 12 oz 12 oz Broil Broil Broil 3 3 3 4 5 6 10 oz 10 oz 10 oz Broil Broil Broil 3 3 3 4 6 8 1/4 lb. 1/4 lb.
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. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used. 1.
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. Disconnect power if you are going to clean thoroughly with water. Glass Ceramic Top Cleaning of glass ceramic tops is different from cleaning a standard porcelain finish.
Cleaning and Maintenance Cleaning Problems on Glass Ceramic Top (cont.) Problem Cause To Prevent To Remove Metal markings silver/gray marks Sliding or scraping metal utensils on glasstop. DO NOT slide metal objects across top. Remove metal marks before the glasstop is used again. Apply cleaning cream with a damp paper towel and scrub with a nylon scrub pad or brush. Rinse thoroughly and dry.
Replacing Oven Lights WARNING WARNING DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. glass light cover 1. Unsnap glass light cover using a screwdriver in the access groove. access groove 2. Firmly grasp light bulb and pull out. 3. Replace with halogen bulb using volt and wattage requirements listed on glass cover. 4.
Self-Clean Cycle 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. CAUTION DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch! During the first few times the self-cleaning feature is used, there may be some odor and smoking from the curing of the binder in the high-density insulation used in the oven.
Door Removal 1 Open door completely. Fold latches back until locked in place 2 3 Lift door up and out. Gently close until latches stop door. Door Replacement Product Care 1 Carefully realign door on hinges. Slide in and down 2 3 Open door completely. Fold latches forward until locked in place. 28 Close door.
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 self-clean. Door is not shut tight enough for automatic door latch to lock. Oven is not clean after selfclean cycle. Temperature control knob not rotated all the way past clean until it stops. Broil does not work. Temperature control knob is rotated too far past broil position.
Service Information If service is required, call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area. Have the following information readily available. • Model number • Serial number • Date purchased • Name of dealer from whom purchased Clearly describe the problem that you are having.
Warranty FREESTANDING ELECTRIC SELF-CLEAN RANGES WARRANTY ONE YEAR FULL WARRANTY Freestanding electric 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.
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.
