Viking Oven F20517 User Manual

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  
Professional Built-In Gas  
Thermal-Convection 36”W. Oven  
F20517 EN  
(081508J)  
 
IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
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.  
WARNING  
If the information in this manual is not followed exactly,  
a fire or explosion may result causing property damage,  
personal injury or death.  
ALWAYS contact the manufacturer about problems or conditions you  
do not understand.  
DO NOT store or use gasoline or other flammable vapors and liquids in  
the vicinity of this or any appliance.  
Recognize Safety Symbols, Words, Labels  
WHAT TO DO IF YOU SMELL GAS:  
DO NOT try to light any appliance.  
DANGER  
DO NOT touch any electrical switch.  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
DO NOT use any phone in your building.  
• Immediately call your gas supplier from a neighbor's phone. Follow  
the gas supplier's instructions.  
• If you cannot reach your gas supplier, call the fire department.  
WARNING  
Installation and service must be performed by a qualified installer,  
service agency or the gas supplier.  
Hazards or unsafe practices which COULD result  
in death or severe personal injury  
CAUTION  
WARNING  
DO NOT use commercial oven cleaners inside the oven. Use of these  
cleaners can produce hazardous fumes or can damage the porcelain  
finishes.  
Hazards or unsafe practices which COULD result  
in minor personal injury.  
All safety messages will identify the hazard, tell you how to  
reduce the chance of injury, and tell you what can happen if  
the instructions are not followed.  
WARNING  
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.  
Read and follow all instructions before using this appliance to  
prevent the potential risk of fire, electric shock, personal injury or  
damage to the appliance as a result of improper usage of the  
appliance. Use appliance only for its intended purpose as described  
in this manual.  
To ensure proper and safe operation: Appliance must be properly  
installed and grounded by a qualified technician. DO NOT attempt  
to adjust, repair, service, or replace any part of your appliance unless  
it is specifically recommended in this manual. All other servicing  
should be referred to a qualified servicer. Have the installer show you  
the location of the gas shutoff valve and how to shut it off in an  
emergency. A certified technician is required for any adjustments or  
conversions to Natural or LP gas.  
WARNING  
To avoid risk of property damage, personal injury or death;  
follow information in this manual exactly to prevent a fire or  
explosion.  
4
5
 
IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
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.  
Cooking Safety  
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.  
Dishtowels or other substitutes should NEVER be used as potholders  
because they can get caught on appliance parts.  
ALWAYS let quantities of hot fat used for deep fat frying cool before  
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and  
may be highly flammable. Avoid their use or storage near an appliance.  
• Many plastics are vulnerable to heat. Keep plastics away from parts of the  
appliance that may become warm or hot.  
attempting to move or handle.  
• Loose-fitting or hanging garments should never be worn while using the  
appliance. DO NOT drape towels or materials on oven door handles. These  
items could ignite and cause burns.  
• Combustible items (paper, plastic, etc.) may ignite and metallic items  
may become hot and cause burns. DO NOT pour spirits over hot foods.  
DO NOT leave oven unsupervised when drying herbs, breads,  
mushrooms, etc; fire hazard.  
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.  
ALWAYS turn the oven off at the end of cooking.  
DO NOT heat unopened food containers; buildup of pressure may cause  
the container to explode and result in injury.  
In Case of Fire  
Turn off appliance and ventilating hood to avoid spreading the flame.  
Extinguish flame then turn on hood to remove smoke and odor.  
Smother fire or flame by closing the oven door.  
• Use care when opening the oven door. Let hot air or steam escape before  
moving or replacing food.  
DO NOT use water on grease fires. Use baking soda, a dry chemical or  
foam-type extinguisher to smother fire or flame.  
• GREASE–Grease is flammable and should be handled carefully. Let fat  
cool before attempting to handle it. DO NOT allow grease to collect  
around the oven or in vents. Wipe up spillovers immediately.  
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.  
PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a  
plastic frozen food container and/or its cover distorts, warps, or is otherwise  
damaged during cooking, immediately discard the food and its container. The  
Child Safety  
food could be contaminated.  
• 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. Temperatures may be unsafe for some items, such as volatile  
liquids, cleaners or aerosol sprays.  
• Once the unit has been installed as outlined in the Installation Instructions,  
it is important that the fresh air supply is not obstructed. The use of a gas  
cooking appliance results in the production of heat and moisture in the  
room in which it is installed. Ensure that the kitchen is well-ventilated. Keep  
natural venting holes open or install a mechanical ventilation device.  
Prolonged or intensive use of the appliance may call for additional (such as  
opening a window) or more effective ventilation (such as increasing the  
level of a mechanical ventilation if present).  
• NEVER leave children alone or unsupervised near the appliance when it is in  
use or is still hot.  
• NEVER allow children to sit or stand on any part of the appliance as they  
could be injured or burned.  
DO NOT store items of interest to children over the unit. Children climbing  
to reach items could be seriously injured.  
Burners  
• Children should be taught that an appliance is not a toy. Children should not  
be allowed to play with controls or other parts of the appliance.  
• NEVER touch oven burners, areas near broiler and bake burner, or interior  
surfaces of oven.  
• 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.  
6
7
 
IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
Burners (cont.)  
WARNING  
DO NOT TOUCH INTERIOR SURFACES OF OVEN.  
Interior surfaces of an oven become hot enough to cause burns. During  
and after use, DO NOT touch or let clothing or other flammable materials  
contact interior surfaces of oven until they have had sufficient time to cool.  
Other surfaces of the oven may become hot enough to cause burns, such  
as the oven vent opening, the surface near the vent opening, and the  
oven door window.  
ELECTRICAL SHOCK HAZARD  
DO NOT touch a hot oven light bulb with a damp cloth as  
the bulb could break. Should the bulb break, disconnect  
power to the appliance before removing bulb to avoid  
electrical shock.  
Cleaning Safety  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
Turn off all controls and wait for appliance parts to cool before touching or  
cleaning them.  
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge  
or cloth is used to wipe spills on a hot surface. Some cleaners can produce  
noxious fumes if applied to a hot surface.  
DO NOT clean door gasket. It is essential for a good tight seal. Care  
should be taken not to rub, damage, or move the gasket.  
• No commercial oven cleaner or oven liner protective coating such as  
aluminum foil should be used in or around any part of the oven. Improper  
oven liners may result in a risk of electric shock or fire. Keep oven free  
from grease buildup.  
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.  
About Your Appliance  
CAUTION  
NEVER use appliance as a space heater to heat or warm a room to  
prevent potential hazard to the user and damage to the appliance. Also,  
DO NOT use the oven as a storage area for food or cooking utensils.  
WARNING  
To avoid sickness and food waste when using automatic time baking:  
• Avoid touching oven vent area while oven is on and for several minutes after  
oven is turned off. When the oven is in use, the vent and surrounding area  
become hot enough to cause burns. After oven is turned off, DO NOT touch  
the oven vent or surrounding areas until they have had sufficient time to cool.  
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can  
result in potential hazards and/or injuries.  
• The appliance must be installed and electrically grounded according to  
local codes. Have the installer identify the location and shut-off valve on  
the oven so you know where and how to turn off gas if necessary.  
DO NOT use foods that will spoil while waiting for cooking to start,  
such as dishes with milk or eggs, cream soups, custards, fish, pork,  
poultry, or foods with stuffing.  
• Any food that has to wait for cooking to start should be very cold or  
frozen before it is placed in the oven.  
DO NOT use foods containing baking powder or yeast when  
automatic time baking. They will not rise properly.  
DO NOT allow food to remain in the oven for more than two hours  
after the end of the cooking cycle.  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
8
9
 
IMPORTANTPlease Read and Follow  
Before Using Oven  
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. There may be some burn off and odors on first  
use of the appliance–this is normal.  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
Oven  
Important! Before first use, wipe interior with soapy water and dry  
thoroughly. Then set the oven selector to bake, the thermostat to  
350°F, and operate for an hour.  
NOTICE  
DO NOT turn the Temperature Control on during defrosting. Turning  
the convection fan on will accelerate the natural defrosting of the food  
without the heat.  
• Five performance modes—including convection baking and  
convection broiling—providing air circulation for shorter cooking  
times with even results.  
• Convection baking with dual 15,000 BTU burners provides a fast,  
even baking for all your casserole dishes as well as easy cleanup.  
CAUTION  
BURN HAZARD  
The oven door, especially the glass, can get hot. Danger of burning:  
DO NOT touch the glass!  
• The 1500°F closed door, infrared broiler allows intense heat to  
sear delicate cuts of meat providing that restaurant taste.  
• Lighted digital display indicates time and temperature.  
• Porcelain removable bottom and sides for easier cleaning.  
CAUTION  
DO NOT store items of interest to children over the unit. Children  
• This appliance is certified by Star-K to meet strict regulations in  
climbing to reach items could be seriously injured.  
10  
11  
 
Setting the Clock  
Oven Features  
1
Digital Display  
The time-of-day must be set  
before any other program can  
be used. When your oven is  
first connected to the power in  
your home, the timer display  
will show 12:00.  
OVEN  
LIGHT  
2
OFF  
BROIL  
BAKE  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
3
4
BAKE  
TEMP  
UP  
BAKE  
TEMP  
CANCEL TIMER  
CANCEL TIMER  
UP  
CLOCK COOK  
TIME  
BROIL DOWN  
HI/LOW  
5
6
To program the time-of-day:  
1. Press the “CLOCK” button.  
A single tone will sound  
and the colon will flash  
indicating the clock function  
has been accessed.  
CLOCK  
COOK  
TIME  
BROIL DOWN  
HI/LOW  
1. Gourmet Glo™  
Infrared burner  
2. Oven lights (2)  
3. Convection fan  
4. Oven racks (3)  
5. Bake burner  
6. Removable  
bottom and sides  
2. “UP” and “DOWN” are used to set the time of day. UP” increases  
time; “DOWN” decreases time. “UP/DOWN” will increase or  
decrease the time in 1-minute increments. When the button is held  
down, time will increase or decrease in 5-minute increments until  
the next hour is reached, then will continue to increase or decrease  
in hour increments.  
3. Release the button when the appropriate time has been reached.  
4. The clock mode will terminate if the time is not set within 30  
seconds of accessing the clock function. The colon will cease  
flashing indicating the clock mode has been terminated. Pressing  
“CANCEL” once will also terminate the clock mode.  
The time-of-day can be changed by following steps 1 through 4. It  
cannot be changed while there is a TIMER or COOK TIME cycle  
programmed into the timer.  
12  
13  
 
Oven Functions and Settings  
Oven Control Panel  
BAKE (Natural Airflow Bake)  
Use this setting for baking, roasting, and preparing casseroles dishes.  
Oven Function Selector  
OVEN  
LIGHT  
CONVECTION BAKE  
Use this setting to bake and roast foods at the same time with minimal  
taste transfer.  
Interior Oven  
Light Control  
The oven has  
OFF  
BROIL (Infrared Broil)  
interior oven  
Use this setting for broiling dark meats at 1” thickness or less where  
rare or medium doneness is desired.  
lights that are  
controlled by one  
switch on the  
control panel.  
Push the switch to  
turn the interior  
oven lights on  
and off.  
BAKE  
BROIL  
CONVECTION BROIL (Infrared Convection Broil)  
Use this setting to broil thick cuts of meat.  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
Convection Dehydrate (CONVECTION BAKE)  
Use this function to dehydrate fruits and vegetables.  
Convection Defrost (CONVECTION BAKE)  
Use this function to defrost foods.  
BAKE  
TEMP  
UP  
CANCEL TIMER  
Note: For more information on oven functions see “Operation”  
section.  
CLOCK COOK  
TIME  
BROIL DOWN  
HI/LOW  
Electronic Timing/Temperature Center  
The Electronic Timing/Temperature Center is used to program  
and control all timing and temperature functions. Each oven  
has a separate temperature control and a separate oven  
function selector. The button control can be set at any  
temperature from 170˚ F (76.6° C) to 550˚ F (287.8° C) by  
pressing “UP” or “DOWN”. There are separate settings for  
broiling and HI/LO BROIL. ALWAYS be sure the controls are  
in the OFF position when the oven is not in use.  
IMPORTANT–The time-of-day must be set before any other  
program can be used.  
14  
15  
 
Clocks and Timers  
Clocks and Timers  
Electronic Timing/  
Setting Cook Time Program  
Temperature Center  
(Digital Display)  
COOK TIME automatically ends a cooking function. This feature does  
not automatically start a cooking function. This program is used for  
controlled timing of baked or roasted foods.  
The Electronic Timing/  
Temperature Center controls  
are used to program timing  
and temperature functions. It  
has eight display buttons and  
five programming modes. Both  
the Cook Time mode and  
Timer mode can be used to  
time cooking periods.  
1. Press the “COOK TIME” button once to access the timed cook  
mode. A single tone will sound and 0:00 will appear on the display.  
BAKE  
TEMP  
UP  
CANCEL TIMER  
2. The “UP” and “DOWN” buttons are used to set the timer. UP”  
increases time; “DOWN” decreases time. Tapping “UP” and  
“DOWN” will increase or decrease the time in 1-minute increments.  
When the “UP” or “DOWN” is held down, time will increase or  
decrease in 5-minute increments until the next hour is reached,  
then will continue to increase or decrease in hour increments.  
CLOCK  
COOK  
TIME  
BROIL DOWN  
HI/LOW  
Setting the Min/Hour Timer  
The Min/Hour timer is designed for accurate timing of foods. It is ideal  
for baking delicate items such as biscuits, cookies, and popovers, and  
for precise broiling.  
3. Release the button when the appropriate time has been reached.  
Note: When COOK TIME is set before the bake temperature, the bake  
indicator light in the upper left corner and the –:– of the display will  
light after 5 seconds prompting the setting of the bake temperature  
using the “UP” or “DOWN” buttons. The temperature will default to  
350°F when either button is pressed. Tapping the “UP” or “DOWN”  
button will increase or decrease the temperature in 5° increments. The  
temperature will increase or decrease in 25° increments when the “UP”  
or “DOWN” button is pressed and held down. The temperature can  
be set from a low of 170°F to a high of 550°F. The oven set  
temperature and bake indicator light will be displayed during the  
baking process. The BAKE function may be terminated by pressing  
“CANCEL” once. Cook time will be terminated and the time of day  
displayed if the temperature is not set within 30 seconds. When the  
COOK TIME reaches 0:00 three tones will sound every 12 seconds  
until the timer is canceled by pressing the “TIMER” button for three  
seconds, pressing the “CANCEL” button, or until ten minutes has  
elapsed.  
To Program the Min/Hour Timer  
1. Press the “TIMER” button. The timer will display :00.  
2. Press the “UP” or “DOWN” buttons to increase or decrease time.  
The time will change in 1-minute increments. When the button is  
held down, time will change in 5-minute increments until the next  
hour is reached.  
Note: The TIMER mode will lockout changes and begin to count down  
if buttons are not pressed for 5 seconds. Pressing “TIMER” once will  
allow the timer set time to be changed during the countdown process.  
The timer can be set from a minimum time of 1-minute to a maximum  
of 11 hours 59 minutes. When the timer counts down to 1-minute a  
single tone will sound indicating the timer will time out in 1-minute.  
When the timer counts down to 0:00, three tones will sound every 12  
seconds until the timer is canceled by pressing the “TIMER” for three  
seconds or until ten minutes has elapsed.  
Note: To cancel the timer, press and hold the “TIMER” button for three  
seconds.  
16  
17  
 
Clocks and Timers  
Using the Oven  
To Set The Bake Temperature  
Rack Positions  
1. Press “BAKE TEMP” once. A single tone will sound, the bake  
indicator light in the upper left corner and the bar segments  
“---” of the display will light prompting the setting of the bake  
temperature using the “UP” or “DOWN” buttons.  
The convection oven is equipped with three tilt-proof racks and four  
rack positions. Position 4 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 conventional  
baking, do not use more than one rack at a time. It is recommended  
when using two racks to do the following:  
2. The temperature will default to 350°F when either “UP” or  
“DOWN” button is pressed. Tapping the “UP” or “DOWN” buttons  
will increase or decrease the temperature in 5-degree increments.  
The temperature will increase or decrease in 25° increments when  
the “UP” or “DOWN” buttons are pressed and held down. The  
temperature can be set from a low of 170°F to a high of 550°F.  
When the desired temperature has been reached, a tone will sound  
indicating the oven has preheated.  
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.  
2. Turn the function selector to the desired function.  
3. Set the temperature control to the desired temperature.  
3. Set the Oven Function selector to the desired function – BAKE,  
CONVECTION BAKE, BROIL or CONVECTION BROIL.  
4. Place the food in the oven after preheating. Preheating is complete  
when the tone sounds.  
4. BAKE TEMP setting may be terminated by pressing the “CANCEL”  
button.  
OVEN  
LIGHT  
OFF  
Rack Positions  
BROIL  
BAKE  
4
3
2
1
CONVECTION  
BROIL  
CONVECTION  
BAKE  
BAKE  
TEMP  
CANCEL TIMER  
UP  
CLOCK COOK  
TIME  
BROIL DOWN  
HI/LOW  
18  
19  
 
Using the Oven  
Using the Oven  
Conventional and Convection Cooking  
Convection Cooking Tips (cont.)  
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. It is recommended to use  
this function for single-rack baking.  
• For three-rack baking, use any combination of rack positions 2, 3,  
and 4. For two-rack baking, use rack positions 2 and 4. Remember  
that the racks are numbered from bottom to top.  
• Items cooked in a convection function can be easily over baked. This  
being the case, it is usually a good idea to pull items out of the  
oven just before they seem to be done. Items will continue to cook  
right after they are set out of the oven.  
• Some recipes, especially those that are homemade, may require  
adjustment and testing when converting from standard to  
convection modes. If unsure how to convert a recipe, begin by  
preparing the recipe in conventional bake. After achieving  
acceptable results, follow the convection guidelines listed for the  
similar food type. If the food is not prepared to your satisfaction  
during this first convection trial, adjust only one recipe variable at a  
time (cooking time, rack position, or temperature) and repeat the  
convection test. Continue adjusting one recipe variable at a time  
until satisfactory results are achieved.  
Convection Cooking Tips  
Convection cooking is a cooking technique which utilizes fan-  
forced air to circulate throughout the entire oven cavity creating  
the optimum cooking environment. Cooking with convection is  
intended when performing multi-rack baking and for heavier  
foods. Below are some tips which will allow you to get the best  
results out of your oven when cooking with convection.  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25˚ F (10˚ C) when using a  
convection cooking function.  
• Cooking times for standard baking and convection baking will  
be the same. However, if using convection to cook a single item  
or smaller load, then it is possible to have 10-15% reduction in  
cooking time. (Remember convection cooking is designed for  
multi-rack baking or cooking large loads.)  
• If cooking items which require longer than 45 minutes, then it is  
possible to see a 10-15% reduction in cooking time.  
• A major benefit of convection cooking is the ability to prepare  
foods in quantity. The uniform air circulation makes this  
possible. Foods that can be prepared on two of three racks at  
the same time include: pizza, cakes, cookies, biscuits, muffins,  
rolls, and frozen convenience foods.  
20  
21  
 
Baking  
Baking  
OFF  
BROIL  
BAKE  
BAKE  
Pan Placement Tips  
(Natural Airflow Bake)  
Full power heat is radiated from  
the two bake burners in the  
bottom of the oven cavity and is  
circulated with natural airflow.  
This function is recommended for  
single rack bakings. Many  
cookbooks contain recipes to be  
cooked in the conventional  
manner. Conventional baking is  
• When using large (15" x 13") flat pans or trays that cover most of  
the rack, rack positions 2 or 3 produce the best results.  
• When baking on more than one rack, it is recommended to use the  
2nd and 4th position for more consistent even baking.  
• Stagger pans in opposite directions when two racks and several  
pans are used in conventional bake. If possible, no pan should be  
directly above another.  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
• Allow 1 to 2 inches of air space around all sides of each pan for  
even air circulation.  
natural airflow bake  
Multiple Rack Pan  
Placement  
Single Rack Pan  
Placement  
suitable for dishes that require a high temperature. Use this setting for  
baking and casseroles.  
OFF  
BROIL  
BAKE  
CONVECTION BAKE  
Heat is radiated from the bake  
burners in the bottom of the oven  
cavity. The heated air is circulated  
by the motorized fan in the rear of  
the oven providing more even heat  
distribution. This even circulation  
of air equalizes the temperature  
throughout the oven cavity and  
eliminates the hot and cold spots  
found in convection ovens.  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
convection bake  
Multiple rack use is possible for the largest baking job. When roasting,  
cool air is quickly replaced—searing meats on the outside and retaining  
more juices and natural flavor on the inside with less shrinkage. This even  
circulation of air equalizes the temperature throughout the oven cavity  
and eliminates the hot and cold spots found in conventional ovens.  
Baking Tips  
• Make sure the oven racks are in the desired position before you turn  
on the oven.  
DO NOT open the door frequently during baking. Look through the  
door window to check doneness whenever possible. If you must open  
the door, the best time is during the last quarter of the baking time.  
• Bake to the shortest time suggested and check for doneness before  
adding more time. For baked goods, a stainless steel knife placed in  
the center of the product should come out clean when done.  
• Use the pan size and type recommended by the recipe to ensure best  
results. Cakes, quick breads, muffins, and cookies should be baked in  
shiny, reflective pans for light, golden crusts. Avoid the use of old,  
darkened pans. Warped, dented, stainless steel and tin-coated pans  
heat unevenly and will not give uniform baking results.  
22  
23  
 
Baking  
Baking  
Conventional Baking Chart  
Convection Baking Chart  
Single Rack  
Time  
(min)  
Single Rack  
Time  
(min)  
Food  
Pan Size  
Position  
Temp  
Food  
Pan Size  
Position  
Temp  
BREADS  
BREADS  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
400˚ F (204˚ C) 10 -12  
375˚ F (191˚ C) 30 - 35  
400˚ F (204˚ C) 12 - 15  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
375˚ F (191˚ C) 7 - 9  
375˚ F (191˚ C) 25 - 30  
375˚ F (191˚ C) 11 - 13  
350˚ F (177˚ C) 25 - 30  
375˚ F (191˚ C) 20 - 25  
325˚ F (163˚ C) 30 - 35  
350˚ F (177° C) 12 - 15  
350˚ F (177˚ C) 10 - 12  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
375˚ F (191˚ C) 30 - 35  
400˚ F (204˚ C) 25 - 30  
350˚ F (177˚ C) 35 - 40  
375˚ F (191˚ C) 15 - 20  
375˚ F (191˚ C) 15 - 20  
Muffin tin  
Muffin tin  
Muffin tin  
Muffin tin  
Corn muffins  
Corn muffins  
CAKES  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
375˚ F (191˚ C) 35 - 45  
350˚ F (177˚ C) 45 - 55  
350˚ F (177˚ C) 16 - 20  
350˚ F (177˚ C) 40 - 50  
350˚ F (177˚ C) 30 - 35  
350˚ F (177˚ C) 60 - 65  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
350˚ F (177˚ C) 35 - 40  
325˚ F (163˚ C) 35 - 40  
325˚ F (163˚ C) 15 - 17  
325˚ F (163˚ C) 30 - 35  
325˚ F (163˚ C) 25 - 30  
325˚ F (163˚ C) 45 - 50  
COOKIES  
Brownies  
Choc. chip  
Sugar  
COOKIES  
Brownies  
Choc. chip  
Sugar  
13" x 9"  
Cookie sheet  
Cookie sheet  
2 or 3  
2 or 3  
2 or 3  
350˚ F (177˚ C) 25 - 30  
375˚ F (191˚ C) 12 - 15  
375˚ F (191˚ C) 10 - 12  
13" x 9"  
Cookie sheet  
Cookie sheet  
2 or 3  
2 or 3  
2 or 3  
325˚ F (163˚ C) 20 - 25  
350˚ F (177˚ C) 7 - 10  
350˚ F (177˚ C) 7 - 10  
PASTRY  
PIES  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed 13" x 9"  
Quiche  
Cookie sheet  
2 or 3  
400˚ F (204˚ C) 30 - 35  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed 13" x 9"  
Quiche  
9" round  
9" round  
9" round  
9" round  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
375˚ F (191˚ C)  
7 - 9  
325˚ F (163˚ C) 50 - 55  
325˚ F (163˚ C) 10 - 12  
325˚ F (163˚ C) 45 - 55  
9" round  
9" round  
9" round  
9" round  
6 - 4 oz cups  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
400˚ F (204˚ C) 10 - 12  
350˚ F (191˚ C) 55 - 60  
350˚ F (177˚ C) 12 - 15  
350˚ F (177˚ C) 35 - 40  
350˚ F (177˚ C) 35 - 40  
Not recommended  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
375˚ F (191˚ C) 15 - 20  
400˚ F (205˚ C) 8 - 10  
350˚ F (177˚ C) 45 - 50  
375˚ F (191˚ C) 35 - 40  
350˚ F (177˚ C) 45 - 50  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
400˚ F (204˚ C) 25 - 30  
425˚ F (218˚ C) 10 - 15  
375˚ F (191˚ C) 55 - 60  
400˚ F (204˚ C) 35 - 40  
375˚ F (191˚ C) 60 - 70  
400˚ F (204˚ C) 25 - 30  
400˚ F (204˚ C) 15 - 20  
Not recommended  
Cookie sheet  
Pizza, 12"  
2 or 3  
2 or 3  
375˚ F (191˚ C) 15 - 20  
350˚ F (177˚ C) 25 - 35  
9" round  
Cookie sheet  
Mac. & cheese, frz Cookie sheet  
VEGETABLES  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
Cookie sheet  
2 or 3  
375˚ F (191˚ C) 35 - 40  
Baked potatoes  
Spinach souffle  
Squash  
On rack  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
350˚ F (177˚ C) 50 - 55  
325˚ F (163˚ C) 35 - 40  
350˚ F (177˚ C) 40 - 45  
400˚ F (205˚ C) 15 - 20  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
On rack  
2 or 3  
2 or 3  
2 or 3  
2 or 3  
375˚ F (191˚ C) 60 - 65  
350˚ F (177˚ C) 45 - 50  
375˚ F (191˚ C) 50 - 55  
425˚ F (218˚ C) 20 - 25  
French fries  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
*Note: The above information is given as a guide only.  
French fries  
*Note: The above information is given as a guide only.  
24  
25  
 
Baking  
Broiling  
OFF  
BROIL  
BAKE  
Solving Baking Problems  
BROIL (Infrared Broil)  
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.  
Heat radiates from the Gourmet  
Glo™ infrared broiler located at  
the top of the oven cavity. The  
distance between the foods and  
the broil elements determines  
broiling speed. For “fast”  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
broiling, food may be as close  
as 2” (5 cm) to the broil element  
or on the top rack. “Fast”  
Common Baking Problems/Remedies  
infrared broil  
Problems  
Cause  
Remedy  
broiling is best for meats where  
Cakes burned on the 1. Oven was too hot  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
rare to medium doneness is desired. Use this setting for broiling small  
and average cuts of meat.  
sides or not done  
in center  
2. Wrong pan size  
3. Too many pans  
OFF  
Cakes crack on top  
1. Batter too thick  
1. Follow recipe  
BROIL  
BAKE  
Add liquid  
CONVECTION BROIL  
2. Oven too hot  
3. Wrong pan size  
2. Reduce temperature  
3. Use recom. pan size  
(Infrared Convection Broil)  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
Exactly the same as regular  
Cakes are not level  
1. Batter uneven  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Distribute batter even  
broiling with the additional  
benefit of air circulation by the  
motorized fan in the rear of  
the oven. Smoke is reduced  
since the airflow reduces peak  
temperatures on the food. Use  
3. Use proper pan  
Food too brown on  
bottom  
1. Oven door opened  
too often  
2. Dark pans being used 2. Use shiny pans  
1. Use door window to  
check food  
3. Incorrect rack position 3. Use recom. rack position  
this setting for thick cuts of meat.  
4. Wrong bake setting  
4. Adjust to conventional  
or convection setting  
as needed  
infrared convection broil  
5. Pan too large  
5. Use proper pan  
Broiling Instructions  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
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.  
2. Oven not preheated  
3. Sides of pan too high  
1. Hot cookie sheet  
2. Allow oven to preheat  
3. Use proper pans  
1. Allow sheet to cool  
between batches  
Cookies too flat  
Pies burned around  
edges  
1. Oven too hot  
2. Too many pans used  
3. Oven not preheated  
1. Reduce temperature  
2. Reduce no. of pans  
3. Allow oven to preheat  
Conventional broiling is most successful for cuts of meat 1-2 inches  
thick and is also more suitable for flat pieces of meat. Convection  
broiling has the advantage of broiling food slightly quicker than  
conventional. Convection broiling of meats produces better results,  
especially for thick cuts.  
Pies too light on top  
1. Oven not hot enough 1. Increase temperature  
2. Too many pans used  
3. Oven not preheated  
2. Reduce no. of pans  
3. Allow oven to preheat  
The meat sears on the outside and retains more juices and natural  
flavor inside with less shrinkage.  
26  
27  
 
Broiling  
Broiling  
To Use Broil  
Broiling Tips  
The ovens broiler features a HI and LO broil function. The LO broil  
function should be used for slow broiling since the unit will cycle on  
and off frequently. The HI broil function should be used for fast broiling  
as the unit will cycle less frequently.  
ALWAYS use a broiler pan and grid for broiling. They are designed  
to provide drainage of excess liquid and fat away from the cooking  
surface to help prevent splatter, smoke, and fire.  
To keep meat from curling, slit fatty edge.  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
• Brush chicken and fish with butter several times as they broil to  
prevent drying out. To prevent sticking, lightly grease broiler tray.  
• Broil on first side for slightly more than half the recommended time,  
season, and turn. Season second side just before removing.  
ALWAYS pull rack out to stop position before turning or removing  
food.  
2. Center the food on cold broiler pan and grid supplied with your  
oven. Place broiler pan in oven.  
3. Set the oven function selector to either BROIL or CONVECTION  
BROIL. Press “BROIL”. Press the “UP” button for HI broil or the  
“DOWN” buton for LO broil. HI will appear if the “UP” button is  
pressed; LO will appear if the “DOWN” button is pressed.  
• Use tongs or a spatula to turn meats. NEVER pierce meat with a  
fork, as this allows the juices to escape.  
• Remove the broiler pan from the oven when you remove the food.  
Drippings will bake onto the pan if it is left in the heated oven after  
broiling. While pan is hot, place damp paper towel over grid. Drizzle  
with liquid dishwashing detergent and pour water over grid. This will  
make cleaning of the pan easier, or the broiler pan can be lined with  
aluminum foil to make cleaning easier. Be sure the foil extends up  
the side of the pan. Although it is not recommended, the grid can  
also be covered with foil. Be sure to slit openings to conform with  
the openings in the grid so melted fat can drain through to prevent  
spattering, smoking, or the possibility of grease fire.  
4. Press the “BROIL HI/LO” once. A single tone will sound, the broil  
indicator light will appear in the lower left corner and “---”will light  
indicating the broil function has been accessed.  
5. Press the “UP” button for HI broil or the “DOWN” button for LO  
broil.  
6. BROIL will terminate if the HI/LO BROIL is not selected within 30  
seconds. BROIL can also be terminated by pressing the “CANCEL”  
button once.  
Rack Positions for Broiling  
Note: Note the approximate effective cooking areas on the broiler  
grid for each rack position. Position 4 is closest to the broiler with a  
25% effective cooking area. Position 1 is closest to the oven bottom  
with 95% effective cooking area.  
OVEN  
LIGHT  
OFF  
BROIL  
BAKE  
25%  
35%  
65%  
95%  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
BAKE  
TEMP  
CANCEL TIMER  
UP  
CLOCK COOK  
TIME  
BROIL DOWN  
HI/LOW  
28  
29  
 
Broiling  
Convection Dehydrate  
Broiling Chart  
Convection Dehydrate (CONVECTION BAKE)  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables. With the oven function selector set to Convection  
Bake and the temperature control on 170° F (76.6° C), warm air is  
circulated by a motorized fan in the rear of the oven. 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.  
Type and  
Cut of Meat  
BEEF  
Sirloin, 1"  
Rare  
Time  
(min)  
Weight  
Setting  
Rack  
12 oz  
12 oz  
12 oz  
Broil  
Broil  
Broil  
3
3
2
7
9
12  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
1. Prepare the food as recommended.  
10 oz  
10 oz  
10 oz  
Broil  
Broil  
Broil  
3
3
2
5
7
10  
Medium  
2. Arrange the food on drying racks (not included with the oven;  
contact a local store handling specialty cooking utensils).  
Well done  
Hamburger, 1/2"  
Medium  
Well done  
CHICKEN  
Bnls breast, 1”  
Bnls breast, 1”  
Bone-in breast  
Bone-in breast  
1/4 lb.  
1/4 lb.  
Broil  
Broil  
2
2
7
10  
3. Set the appropriate low temperature and turn the selector to  
“CONVECTON BAKE”.  
1/2 lb.  
1/2 lb.  
2 - 3 lbs total  
2 - 3 lbs total Convection Broil  
Broil  
Broil  
Convection Broil  
Broil  
2
2
2
2
2
2
15  
15  
22  
20  
22  
20  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
Chicken quarters 2 - 3 lbs total  
Chicken quarters 2 - 3 lbs total Convection Broil  
HAM  
Ham slice, 1"  
LAMB  
Rib chops, 1"  
PORK  
Loin chops, 3/4"  
Bacon  
1 lb.  
12 oz.  
1 lb.  
Broil  
Broil  
2
2
10  
7
Convection Broil  
Broil  
2
2
12  
6
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Broil  
Broil  
2
2
7
6
Note: The above information is given as a guide only.  
30  
31  
 
Convection Defrost  
Cleaning and Maintenance  
Convection Defrost (CONVECTION BAKE)  
Any piece of equipment works better and lasts longer when  
maintained properly and kept clean. Cooking equipment is no  
exception. Your oven must be kept clean and maintained properly.  
With the selector set to Convection Bake and the temperature control  
off, air is circulated by a motorized fan in the rear of the oven. The fan  
accelerates natural defrosting of the food without heat. To avoid  
sickness and food waste, DO NOT allow defrosted food to remain in  
the oven for more than two hours.  
Oven Surfaces  
Several different finishes have been used in your oven. Cleaning instructions  
for each surface are given below. NEVER USE AMMONIA, STEEL WOOL  
PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR  
ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.  
1. Place the frozen food on a baking sheet.  
2. Set the temperature control to “OFF”.  
3. Turn the selector to “CONVECTON BAKE”.  
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. They could  
remove the graphics from the knob.  
WARNING  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
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. If necessary, scrape  
stainless steel to remove encrusted materials, soak the area with hot  
towels to loosen the material, then use a wooden or nylon spatula or  
scraper. DO NOT use a metal knife, spatula, or any other metal tool to  
scrape stainless steel. DO NOT permit citrus or tomato juice to remain on  
stainless steel surface, as citric acid will permanently discolor stainless  
steel. Wipe up any spills immediately.  
NOTICE  
DO NOT turn the Temperature Control on during defrosting. Turning  
the convection fan on will accelerate the natural defrosting of the food  
without the heat.  
32  
33  
 
Cleaning and Maintenance  
Replacing Oven Lights  
Glass Surfaces  
Clean with detergent and warm water. Glass cleaner can be used to  
remove fingerprints. If using glass cleaner ammonia, make sure that it  
does not run down on exterior door surface.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
Brass Parts  
CAUTION  
All special ordered brass parts are coated with an epoxy coating.  
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON  
ANY BRASS PARTS. All brass body parts should be wiped regularly  
with hot soapy water. When hot soapy water will not do the job, use  
every day household cleaners that are not abrasive.  
WARNING  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
the bulb and handle with a soft cloth.  
1. Unscrew glass light cover.  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a soap-filled  
steel wool pad.  
2. Use an oven mitt during bulb removal to  
protect your hand in case the bulb breaks.  
Oven Racks  
3. Replace the bulb with a 120 volt, 40-watt  
appliance bulb.  
Clean with detergent and hot water. Stubborn spots can be scoured with a  
soap-filled steel wool pad.  
4. Replace the light cover  
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.  
5. Reconnect power at the main fuse or circuit  
breaker.  
Power Failure  
DO NOT attempt to use during power failure. Unit will not function.  
34  
35  
 
Service Information  
Troubleshooting  
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.  
Problem  
Possible Cause and/or Remedy  
Oven will not function.  
Oven is not connected to electrical power:  
Have electrician check power circuit breaker,  
wiring, and fuses.  
Have the following information readily available.  
• Model number  
Broil does not work.  
HI/LO setting has not been set using “UP”  
or “DOWN” button.  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
Oven light will not work.  
Light bulb is burned out.  
Oven is not connected to power.  
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  
1-888-VIKING1 (845-4641), or write to:  
Service codes appear in  
digital display.  
Disconnect electrical supply to the oven  
and call an authorized servicer.  
Strong odor and/or smoke  
is noticed first few times  
oven is used.  
This is normal burn off of insulation and  
protective oils in oven. This will go away  
after using oven a few times.  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
Record the information indicated below. You will need it if service is  
ever required. The model and serial number for your range can be  
found by opening door and looking under the control panel.  
Model no._____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
If service requires installation of parts, use only authorized parts to  
insure protection under the warranty.  
KEEP THIS MANUAL FOR FUTURE REFERENCE.  
36  
37  
 
Warranty  
Notes  
PROFESSIONAL SERIES  
BUILT-IN GAS OVENS WARRANTY  
ONE YEAR FULL WARRANTY  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
Built-in gas ovens (VGSO Series) and all of their component parts, except as detailed below*, are warranted  
to be free from defective materials or workmanship in normal household use for a period of twelve (12)  
months from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or  
replace, at its option, any part which fails or is found to be defective during the warranty period.  
*Painted and decorative items are warranted to be free from defective materials or workmanship for a period  
of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE  
SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.  
Viking Range Corporation uses the most up-to-date processes and best materials available to produce all  
color finishes. However, slight color variation may be noticed because of the inherent differences in painted  
parts and porcelain parts as well as differences in kitchen lighting, product locations, and other factors.  
FIVE YEAR LIMITED WARRANTY  
Any oven tubular burner which fails due to defective materials or workmanship in normal household use  
during the second through fifth year from the date of original retail purchase will be repaired or replaced,  
free of charge for the part itself, with the owner paying all other costs, including labor.  
TEN YEAR LIMITED WARRANTY  
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or  
workmanship in normal household use during the second through the tenth year from the date of original  
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all  
other costs, including labor.  
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY  
This warranty applies to applications where use of the product extends beyond normal residential use.  
Examples are, but not limited to, bed and breakfasts, fire stations, private clubs, churches, etc. This  
warranty excludes all commercial locations such as restaurants, food service locations and institiutional  
food service locations.  
This warranty extends to the original purchaser of the product warranted hereunder and to each  
transferee owner of the product during the term of the warranty.  
This warranty shall apply to products purchased and located in the United States and Canada. Products  
must be purchased in the country where service is requested. Warranty labor shall be performed by an  
authorized Viking Range Corporation service agency or representative. Warranty shall not apply to  
damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any  
reason, alteration, outdoor use, improper installation, improper operation, or repair or service of the  
product by anyone other than an authorized Viking Range Corporation service agency or representative.  
This warranty does not apply to commercial usage. Warrantor is not responsible for consequential or  
incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some  
jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the  
above limitation or exclusion may not apply to you.  
Owner shall be responsible for proper installation, providing normal care and maintenance, providing  
proof of purchase upon request, and making the appliance reasonably accessible for service. If the  
product or one of its component parts contains a defect or malfunction during the warranty period, after  
a reasonable number of attempts by the warrantor to remedy the defects or malfunctions, the owner is  
entitled to either a refund or replacement of the product or its component part or parts. Warrantors  
liability on any claim of any kind, with respect to the goods or services covered hereunder, shall in no  
case exceed the price of the goods or service or part thereof which gives rise to the claim.  
WARRANTY SERVICE: Under the terms of this warranty, service must be performed by a factory  
authorized Viking Range Corporation service agent or representative. Service will be provided during  
normal business hours, and labor performed at overtime or premium rates shall not be covered by this  
warranty. To obtain warranty service, contact the dealer from whom the product was purchased, an  
authorized 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. IMPORTANT: Retain proof of original purchase to establish warranty period.  
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,  
return the Owner Registration Card so that Viking Range Corporation can contact you should any  
question of safety arise which could affect you.  
Any implied warranties of merchantability and fitness applicable to the above described oven tubular  
burner, porcelain oven, or porcelain inner door panel are limited in duration to the period of coverage of  
the applicable express written limited warranties set forth above. Some jurisdictions do not allow  
limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This  
warranty gives you specific legal rights, and you may also have other rights which may vary from  
jurisdiction to jurisdiction.  
VIKING RANGE CORPORATION  
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200  
38  
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