Viking Convection Oven VGSO100 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 30”W. Oven  
F20516B EN  
(061611)  
 
IMPORTANT– Please Read and Follow  
IMPORTANT– Please 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.  
• Use care when opening the oven door. Let hot air or steam escape before  
moving or replacing food.  
Smother fire or flame by closing the oven door.  
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  
Turn off all controls and wait for appliance parts to cool before touching or  
cleaning them.  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
• 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 a hidden 30,000 BTU burner 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.  
• Four halogen lights illuminate the oven cavity with less glare.  
CAUTION  
• Six rack positions and three racks provide ample space for your  
baking needs.  
DO NOT store items of interest to children over the unit. Children  
climbing to reach items could be seriously injured.  
• A porcelain removable bottom for easier cleaning.  
• This appliance is certified by Star-K to meet strict regulations in  
10  
11  
 
Setting the Clock  
Oven Features  
Digital Display  
OVEN  
OFF  
OFF  
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 --:--.  
SET  
200  
300  
BROIL  
BAKE  
OVEN  
LIGHT  
BROIL  
500  
CLOCK/  
PROBE  
BAKE  
TIME  
MIN/SEC START  
TIMER TIME  
SET  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
400  
OVEN FUNCTION  
TEMPERATURE  
1
2
CLOCK MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
SET  
To program the time-of-day:  
1. Press the “CLOCK” button once. 12:00 will be displayed with the  
word SET in the upper left corner.  
5
6
3
4
2. Turn the “SET” knob until the correct time-of-day is displayed. AM  
and PM are not indicated.  
3. Press the “CLOCK” button again. The word SET will disappear and  
the correct time is now set into the timer.  
The time-of-day can be changed by following steps 1 through 3. It  
cannot be changed while there is a BAKE TIME or START TIME cycle  
programmed into the timer.  
1. Gourmet Glo™  
Infrared burner  
2. Oven racks (3)  
3. Convection fan  
4. Bake burner  
5. Oven lights (4)  
6. Removable  
bottom  
12  
13  
 
Oven Control Panel  
Interior  
Electronic Timing Center  
The Electronic Timing Center is used to  
program and control all timing functions.  
Temperature Control  
Oven Light Control  
Each oven has a separate temperature control  
dial. The controls can be set at any temperature  
from 200˚ F (93° C) to 550˚ F (288° C). ALWAYS  
be sure the controls are in the “OFF”  
The oven has interior oven lights  
that are controlled by one switch  
on the control panel. Push the  
switch to turn the interior  
oven lights on and off.  
Oven Function  
Selector  
IMPORTANT–The time-of-day  
must be set before any other program  
can be used.  
position when the ovens are not in use.  
Off/On Indicator light  
OVEN  
OFF  
OFF  
200  
BAKE  
BROIL  
OVEN  
LIGHT  
BROIL  
300  
500  
CLOCK MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
SET  
CONV.  
BROIL  
CONV.  
BAKE  
400  
OVEN FUNCTION  
TEMPERATURE  
Oven Functions and Settings  
BAKE (Natural Airflow Bake)  
Use this setting for baking, roasting, and preparing casserole dishes.  
CONVECTION BROIL (Infrared Convection Broil)  
Use this setting to broil thick cuts of meat.  
CONVECTION BAKE  
Use this setting to bake and roast foods at the same time with minimal  
taste transfer.  
Convection Dehydrate (CONVECTION BAKE)  
Use this function to dehydrate fruits and vegetables.  
BROIL (Infrared Broil)  
Use this setting for broiling dark meats at 1” thickness or less where  
rare or medium doneness is desired.  
Convection Defrost (CONVECTION BAKE)  
Use this function to defrost foods.  
Note: For more information on oven functions see “Operation”  
section.  
14  
15  
 
Clocks and Timers  
Clocks and Timers  
Electronic Timing Center  
The Electronic Timing Center is  
used to program and control all  
timing functions. It has five  
display and programming  
modes that are activated by the  
four push buttons and the  
Setting The BAKE TIME Program  
The BAKE TIME program is used for controlled timing of baked or  
roasted foods. At the end of the timed cycle, the oven automatically  
turns off. The time in the BAKE TIME mode is displayed in hours  
and minutes, with a setting from 1 minute to 11 hours 59 minutes,  
increasing in 1-minute increments.  
SET  
CLOCK MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
SET  
“SET” knob. Both BAKE TIME  
and MIN/SEC TIMER can be  
used to keep time cooking periods.  
To Set The Bake Time Program:  
1. Set the Oven Function Selector to the BAKE or CONVECTION  
BAKE position, depending upon the type of baking being used.  
Setting the MIN/SEC Timer  
2. Set the temperature control knob to the desired temperature and  
The MIN/SEC Timer is designed for accurate timing and is ideal for  
baking delicate items such as biscuits, cookies, and popovers, and for  
precise broiling. The MIN/SEC Timer can be used at the same time the  
BAKE TIME or START TIME functions are in use. It can be used for  
timing up to 11 hrs 59 min. When setting the timer, the time displayed  
will increase in 1 minute increments. When the timer counts down to 1  
minute, the timer alarm will give one beep and the display changes  
from hours:minutes to seconds only.  
allow for preheating.  
3. Press and release the Bake Time Button. The timer will display :00  
with the words SET and COOK in the upper left corner of the digital  
display.  
4. Turn the “SET” knob until the desired baking time is displayed in  
hours and minutes. The word COOK will remain in the display  
indicating that the BAKE TIME program has been sent.  
To Program the MIN/SEC Timer  
1. Press the “MIN/SEC TIMER” button. The timer will display :00 and  
the word TIMER will be displayed in the lower left corner and SET  
in the top corner.  
Note: The timer will automatically compute a stop time and enter it into  
the timer memory. The alarm will sound three beeps followed by two  
beeps every 10 seconds until the BAKE TIME button is pressed. The  
duration time can be changed anytime during the cooking program by  
following steps 4 and 5. Setting the remaining duration time to :00  
cancels the BAKE TIME Program. To return the timer to the present time-  
of-day, press the CLOCK button. A small clock will appear in the upper  
left corner indicating a BAKE TIME program has been set. The timer will  
go back to the BAKE TIME automatically after a few seconds.  
2. Turn the “SET” knob until the desired duration time is displayed.  
The MIN/SEC Timer is now programmed. The alarm will sound at the  
end of the countdown. The program can be canceled anytime by setting  
the remaining time to :00. To change back to the time-of-day, press the  
“CLOCK” button. Notice that a small clock will be displayed in the  
upper right corner to indicate that a program is in progress. The display  
will return automatically to the MIN/SEC Timer after a few seconds.  
Setting the Automatic Start Time Bake Program  
The BAKE TIME and START TIME modes of the timer can be used to  
automatically turn the oven on and off at a preselected time. The  
Automatic Time Bake program is ideal for foods with no danger of  
spoilage during the time the oven is left off.  
Timer Alarm  
At the end of a MIN/SEC Timer program or BAKE TIME program, the  
alarm will consist of three beeps followed by two beeps every 10  
seconds until the “MIN/SEC TIMER” button is pressed. When a valid  
function key is pressed or when a control function starts automatically,  
one beep will be sounded. When an invalid function key is pressed,  
two beeps will be sounded.  
16  
17  
 
Clocks and Timers  
Using the Oven  
To Set The Automatic Time Bake Program:  
1. Set the START TIME:  
Rack Positions  
The convection oven is equipped with three tilt-proof racks and 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 conventional  
baking, do not use more than one rack at a time. It is recommended  
when using two racks to do the following:  
Program the start time by pressing the “START TIME” button and  
turning the “SET” knob until the desired start time is displayed. This is  
the time of day you want the food to begin cooking.  
2. Set the desired baking time:  
Program the required baking time by pressing the “BAKE TIME”  
button. The words SET and COOK appear in the upper left corner of  
the digital display. Turn the “SET” knob until the desired baking time  
is displayed in hours and minutes. The word SET will disappear and  
the word DELAY will remain in the display indicating that the BAKE  
TIME program has been set.  
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 3 and 5.  
2. Turn the function selector to the desired function.  
3. Set the Oven Function selector to the desired function – BAKE,  
3. Set the temperature control to the desired temperature.  
CONVECTION BAKE, BROIL, or CONVECTION BROIL.  
4. Place the food in the oven after preheating. Preheating is complete  
when the oven indicator light goes out.  
4. Set the temperature control knob to the desired baking  
temperature.  
5. The automatic time bake program is now set.  
6. When the specified time is reached, the oven will automatically turn  
on. It will bake for the programmed amount of time at the selected  
temperature.  
Rack  
Positions  
6
5
4
3
2
1
Note: At one minute from the end of the specified bake program, the  
oven timer will beep once. At the end of the specified bake program,  
the oven will automatically turn off and the timer will sound a series of  
three beeps. This will continue until the “START TIME” button is pressed.  
The display will then return to displaying the time.  
Note: Setting the remaining duration time to :00 will cancel the  
Automatic Bake program.  
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.  
• 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.  
• For three-rack baking, use any combination of rack positions 2, 3, 4,  
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3  
and 5. Remember that the racks are numbered from bottom to top.  
20  
21  
 
Baking  
Baking  
OFF  
BROIL  
BAKE  
BAKE  
Pan Placement Tips  
(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  
• 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  
3rd and 5th 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  
cookbooks contain recipes to be  
cooked in the conventional  
manner. Conventional baking is  
• Allow 1 to 2 inches of air space around all sides of each pan for  
even air circulation.  
natural airflow bake  
suitable for dishes that require a high temperature. Use this setting for  
baking and preparing casserole dishes.  
Multiple Rack Pan  
Placement  
Single Rack Pan  
Placement  
OFF  
CONVECTION BAKE  
BROIL  
BAKE  
Heat is radiated from the U-  
shaped bake burners in the  
bottom of the oven cavity. The  
heated air is circulated by one  
motorized fan in the rear of the  
oven providing a more even heat  
distribution. Multiple rack use is  
possible for the largest baking  
job. When roasting, cool air is  
quickly replaced—searing meats  
on the outside and retaining  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
convection bake  
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  
BREADS  
Pan Size  
Position  
Temp  
Food  
BREADS  
Pan Size  
Position  
Temp  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204˚ C) 10 - 12  
400˚ F (204˚ C) 30 - 35  
400˚ F (204˚ C) 12 - 15  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
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) 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  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
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  
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  
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) 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  
3 or 4  
3 or 4  
3 or 4  
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  
3 or 4  
3 or 4  
3 or 4  
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  
Quiche  
Cookie sheet  
3 or 4  
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  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
13" x 9"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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"  
3 or 4  
3 or 4  
375˚ F (191˚ C) 15 - 20  
350˚ F (177˚ C) 25 - 35  
9" round  
Cookie sheet  
Mac. & cheese, frz  
Cookie sheet  
Pizza, 12"  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
Cookie sheet  
3 or 4  
375˚ F (191˚ C) 35 - 40  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
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  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (191˚ C) 60 - 65  
350˚ F (177˚ C) 45 - 50  
375˚ F (191˚ C) 50 - 55  
425˚ F (218˚ C) 20 - 25  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
*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.  
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. For  
“fast” broiling, food may be as  
close as 2 inches (5 cm) to the  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
Common Baking Problems/Remedies  
infrared broil  
Problems  
Cause  
Remedy  
Cakes burned on the 1. Oven was too hot  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
broil element or on the top rack. “Fast” broiling is best for meats where  
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  
Cakes crack on top  
1. Batter too thick  
1. Follow recipe  
OFF  
Add liquid  
BROIL  
BAKE  
2. Oven too hot  
3. Wrong pan size  
2. Reduce temperature  
3. Use recom. pan size  
CONVECTION BROIL  
(Infrared Convection Broil)  
Cakes are not level  
1. Batter uneven  
1. Distribute batter even  
CONVECTION  
BROIL  
CONVECTION  
BAKE  
The top element operates at full  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
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.  
3. Use proper pan  
Food too brown on  
bottom  
1. Oven door opened  
too often  
1. Use door window to  
check food  
2. Dark pans being used 2. Use shiny pans  
3. Incorrect rack position 3. Use recom. rack position  
4. Wrong bake setting  
4. Adjust to conventional  
or convection setting  
as needed  
infrared convection broil  
5. Pan too large  
5. Use proper pan  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
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  
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  
26  
27  
 
Broiling  
Broiling  
Broiling Instructions  
Broiling Tips  
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.  
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.  
• 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.  
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.  
• Use tongs or a spatula to turn meats. NEVER pierce meat with a  
fork, as this allows the juices to escape.  
The meat sears on the outside and retains more juices and natural  
flavor inside with less shrinkage.  
• 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.  
To Use Broil  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
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 “CONVECTION BROIL” or  
“BROIL” and the temperature control knob to “BROIL”.  
Rack Positions for Broiling  
4. Close the door. There is not a detent to hold the door in the open  
broil stop position. With open door broiling the broil element does  
not cycle on and off. With closed door broiling the broil element  
might cycle on and off if an extended broiling time is required. A  
built-in smoke "eliminator" in the top of the oven helps reduce  
smoke and odors.  
Note: Note the appropriate effective cooking area on the broiler grid  
for each rack position. Position 1 is the closest to the oven bottom with  
95% effective cooking area. Position 6 is the closest to the broiler with  
25% effective cooking area.  
25%  
35%  
50%  
65%  
80%  
95%  
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 selector set to Convection Bake and the  
temperature control on 200°F (93.3° 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
3
4
5
6
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
3
4
6
8
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  
1/4 lb.  
1/4 lb.  
Broil  
Broil  
3
3
6
8
3. Set the appropriate low temperature and turn the selector to  
“CONVECTON BAKE”.  
Well done  
CHICKEN  
Bnls breast, 1”  
Bnls breast, 1”  
Bone-in breast  
Bone-in breast  
Chicken pieces  
Chicken pieces  
HAM  
1/2 lb.  
1/2 lb.  
2 - 3 lbs total  
2 - 3 lbs total Convection Broil  
2 - 3 lbs total Broil  
2 - 3 lbs total Convection Broil  
Broil  
Convection Broil  
Broil  
3
3
1
1
3
3
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.  
Ham slice, 1"  
LAMB  
Rib chops, 1"  
PORK  
Loin chops, 3/4"  
Bacon  
1 lb.  
12 oz.  
1 lb.  
Broil  
3
2
10  
8
Convection Broil  
Convection Broil  
Broil  
2
2
10  
3
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Broil  
Broil  
2
2
8
8
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  
When the appliance has had sufficient time to cool, all stainless steel  
body parts should be wiped regularly with hot soapy water 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.  
Replacing Interior Halogen Lights  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a soap-filled  
steel wool pad.  
glass light  
cover  
1. Unsnap glass light cover using a  
screwdriver in the access  
groove.  
Oven Racks  
Clean with detergent and hot water. Stubborn spots can be scoured with  
a soap-filled steel wool pad.  
2. Firmly grasp light bulb and pull  
out.  
access  
groove  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
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.  
light  
bulb  
4. Replace the light cover by  
snapping glass cover onto metal  
box.  
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  
 
Troubleshooting  
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.  
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.  
Temperature control knob is rotated too far  
past broil position.  
• 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:  
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.  
Oven indicator light on;  
oven will not heat  
Oven is operating properly. Unit will resume  
heating function once it has cooled.  
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 oven can be  
found by opening the door and looking on the front frame to the left  
of the oven cavity.  
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  
Warranty (cont.)  
PROFESSIONAL SERIES BUILT-IN GAS OVENS WARRANTY  
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY  
THREE YEAR FULL WARRANTY  
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS  
PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR  
CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR  
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF  
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or  
limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to  
you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE  
APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF  
THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not  
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.  
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 residential use for a period of three  
(3) years from the date of original retail purchase or closing date for new construction, whichever period is  
longer. 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.  
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from  
cosmetic defects in materials or workmanship (such as scratches on stainless steel,  
paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail  
purchase or closing date for new construction, whichever period is longer. Any defects must be  
reported to the selling dealer within ninety (90) days from date of original retail purchase.  
Viking Range Corporation uses high quality processes and 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. Therefore, this warranty does not apply to color variation  
attributable to such factors.  
WARRANTY SERVICE  
To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range  
Corporation, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial  
number and date of original purchase or closing date for a new construction. For the name of your nearest  
authorized Viking Range Corporation service agency, call Viking Range Corporation.  
IMPORTANT: Retain proof of original purchase to establish warranty period.  
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full  
warranty applies to applications where use of the product extends beyond normal residential  
use, but the warranty period for products used in such applications is ninety (90) days.  
Examples of applications covered by this warranty are bed and breakfasts, fire stations, private  
clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components  
and accessories are warranted to be free from defective material or workmanship for a period  
of ninety (90) days from the date of original retail purchase. This warranty excludes use of the  
product in all commercial locations such as restaurants, food service locations and institutional  
food service locations.  
Specifications subject to change without notice.  
FIVE YEAR LIMITED WARRANTY ON BURNERS  
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or  
workmanship (excluding cosmetic failures) in normal household use during the fourth 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. This does not include ignition systems, burner bases, etc.  
TEN YEAR LIMITED WARRANTY ON PORCELAIN  
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or  
workmanship in normal household use during the fourth 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.  
TERMS AND CONDITIONS  
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 and applies to products purchased and located in  
the United States and Canada. Products must be purchased in the country where service is requested. If  
the product or one of its component parts contains a defect or malfunction during the full warranty period  
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is  
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a  
component part includes its free installation, except as specified under the limited warranty. 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.  
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,  
providing proof of purchase upon request, and making the appliance reasonably accessible for service.  
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.  
This warranty gives you specific legal rights, and you may also have other rights which may vary from  
jurisdiction to jurisdiction.  
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from  
abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, 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.  
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