VDR73626BVC - Cooker VIKING - Free user manual and instructions

USER MANUAL VDR73626BVC VIKING

Exterior view of a stainless steel double boiler with multiple control knobs and front doors (no visible text or symbols)

Congratulations

Congratulations and welcome to the elite world of Viking Range, LLC ownership. We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art range.

Your range is designed to offer years of reliable service. This Use and Care Manual will provide you with the information you need to become familiar with your range's care and operation.

Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the dealer from whom you purchased it, or contact our Consumer Support Center at 1-888-845-4641.

We appreciate your choice of our range and hope that you will again select our products for your other major appliance needs.

For more information about our complete and growing selection of products, contact your dealer or visit us online at vlkingrange.com

Table of Contents

Getting Started

Warnings 3 Before Using Range 8

Product Controls

Rangetop Features 9 Gas Range Features 9

Dual fuel Range Features 10 Backlit Knobs Features 11

Oven Functions and Settings 12

Operation

Surface Operation 13 Lighting Burners 13

Surface Burners-Automatic Reignition 13

Vari-Simmer™ 13 Surface Cooking Tips 14

Cooking Vessels 14

Griddle/Simmer Plate 15

Oven Features 16

Rack Positions 16 Using the Oven 17

Warnings

Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may occur. Common sense, caution, and care must be exercised when installing, maintaining, or operating the appliance.

ALWAYS contact the manufacturer about problems or conditions you do not understand.

Recognize Safety Symbols, Words, Labels

DANGER

Hazards or unsafe practices which WILL result in severe personal injury or death

WARNING

Hazards or unsafe practices which COULD result in death or severe personal injury

CAUTION

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

DO NOT use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.

WARNING

To avoid risk of property damage, personal injury or death: follow information in this

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

WHAT TO DO IF YOU SMELL GAS:

• DO NOT try to light any appliance.
- DO NOT touch any electrical switch.
• 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.

Installation and service must be performed by a qualified Installer, service agency or the gas supplier.

WARNING

TIPPING HAZARD

To reduce the risk of the appliance tipping, it must be secured by a properly installed anti-tip

bracket(s). To make sure the bracket has been installed properly, look behind the range with a flashlight to verify proper installation engaged in the rear top left corner of the range.

• THIS RANGE CAN TIP

Warnings

To Prevent Fire or Smoke Damage

• Be sure all packing materials are removed from the appliance before operating it.
• Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials.
• If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.
• NEVER leave any items on the rangetop. The hot air from the vent may ignite flammable items and may increase pressure in closed
  containers which may cause them to burst.
• 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. DO NOT leave plastic items on the rangetop as they may melt or soften if left too close to the vent or a lighted surface burner.
• 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.

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.
• Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
• NEVER pick up or move a flaming pan.
- Oven: 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. DO NOT use water on grease fires. Flaming grease can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam type extinguisher. Let fat cool before attempting to handle it. DO NOT allow grease to collect around the oven or in vents. Wipe up spillovers immediately.

Child Safety

• 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.
• Children must be taught that the appliance and utensils in it can be hot. Let hot utensils cool in a safe place, out of reach of small children. 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.

Cooking Safety

• To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. 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.
• ALWAYSplace a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to prevent exposure to burner flame.
• ALWAYSadjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous,

Warnings

- 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 food could be contaminated.

- If you are "flaming" liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the flames to spread out of control.

- 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).

Utensil Safety

• Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move when filled with food may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure pan will accommodate the volume of food that is to be added as well as the bubble action of fat.
• To minimize burns, ignition of flammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or reached by small children.
• NEVER let a pan boil dry as this could damage the utensil and the appliance.
• Follow the manufacturer's directions when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to the sudden change in temperature. Follow manufacturer's instructions when using glass.
• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not specifically recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven convection systems. The use of devices or accessories that are not expressly recommended in this manual can create serious safety hazards, result in performance problems, and reduce the life of the components of the appliance.
• The flame of the burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause scorching of adjacent counter-top surfaces, as well as the outside of the utensil. This is based on safety considerations.

Burners and Heating Elements

• NEVER touch oven bake and broil burner areas or interior surfaces of oven.
• Bake and broll 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.
• During and after use, DO NOT touch or let clothing or other flammable materials contact hot burners, heating elements, areas near elements, or 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.

Warnings

Self-Clean Oven

• Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self-clean oven.
• Before self-cleaning the oven, remove oven racks and other utensils and wipe up excessive spillovers to prevent excessive smoke, flareups or flaming.
• This range features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, cancel the clean operation and contact an authorized servicer.
• It is normal for the top cooking surface of the range to become hot during a self-clean cycle. Therefore, touching the top cooking surface during a clean cycle should be avoided.

Important Safety Notice and Warning

The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish a list of substances known to the State of California to cause cancer or reproductive harm, and requires businesses to warn customers of potential exposures to such substances. Users of this appliance are hereby warned that when the oven is engaged in the self-clean cycle, there may be some low-level exposure to some of the listed substances, including carbon monoxide. Exposure to these substances can be minimized by properly venting the oven to the outdoors by opening the windows and/or door in the room where the appliance is located during the self-clean cycle.

Important notice regarding pet birds:

NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive respiratory system. Fumes released during an oven self-cleaning cycle may be harmful or fatal to birds. Fumes released due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be equally harmful.

About Your Appliance

• For proper oven performance and operation, DO NOT block or obstruct the oven vent duct located on the right side of the air grille.
• 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.
• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas around the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.

Power Failure

If power failure occurs, the electric igniters will not work. No attempt should be made to operate the appliance during a power failure. Make sure the oven control is in the "OFF" position.

Warnings

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.

WARNING

ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.

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.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

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.

WARNING

BURN HAZARD

The oven door, especially the glass, can get hot. Danger of burning: DO NOT touch the glass!

This range features a self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits.

A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle.

Note: DO NOT use commercial oven cleaners Inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes. DO NOT line the oven with aluminum foil or other materials. These items can melt or burn during a self-clean cycle, causing permanent damage to the oven.

WARNING

DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch!

During the first few times the self-cleaning feature is used, there may be some odor and smoking from the "curing" of the binder in the high-density insulation used in the oven. When the Insulation is thoroughly cured, this odor will disappear. During subsequent self-cleaning cycles, you may sense an odor characteristic of high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING THE SELF-CLEAN CYCLE.

WARNING

Before Using Range / Rangetop

Interior view of a stainless steel double-bone oven with multiple doors open (no visible text or labels)

All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process. Before starting to cook, clean the appliance thoroughly with hot, soapy water. There may be some burn off and odors on first use of the appliance—this is normal.

All VRT Rangetop models include:
- Exclusive Elevation Burners™ for commercial-type performance.
• Front burners rated at 23,000 BTUs
• Rear burners rated at 15,000 BTUs / one at 8,000 BTUs
- Exclusive VariSimmer™ Setting for all burners provides gentle,
even simmering.
- Exclusive SureSpark™ Ignition System with automatic re-ignition for consistent and reliable ignition on all burners.

Oven

Important! Before first use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to 450°F, and operate for an hour.

Rangetop Features (VRT)

Left Front Burner Control Knob (23,000 BTU) Center Left Rear Burner Control Knob (15,000 BTU) Center Right Rear Burner Control Knob (15,000 BTU) Right Front Burner Control Knob (23,000 BTU) Left Rear Burner Control Knob (8,000 BTU) Center Left Front Burner Control Knob (23,000 BTU) Center Right Front Burner Control Knob (23,000 BTU) Right Rear Burner Control Knob (15,000 BTU) 1. Front 23,000 BTU burners 2. Rear 15,000 BTU burners 3. Rear 8,000 BTU burner 4. Island trim 5. Night Light Switch (under bullnose) 6. Lighted Bezel Switch (under bullnose)

Range Features (VGR Gas Range)

Interior Oven Light Switch Left Front Burner Control knob (23,000 BTU) Left Oven Temperature Control knob Center Left Rear Burner Control knob (15,000 BTU) Center Right Rear Burner Control knob (15,000 BTU) Right Front Burner Control knob (23,000 BTU) Left Rear Burner Control knob (8,000 BTU) Center Left Front Burner Control knob (23,000 BTU) Center Right Front Burner Control knob (23,000 BTU) Right Oven Temperature Control knob Right Rear Burner Control knob (15,000 BTU) Convection Fan Switch

Range Features (VDR/CVDR Gas Range)

Interior Oven Light Switch Left Front Burner Control Knob (23,000 BTU) Left Oven Sawactor Knob Left Oven Temperature Control Knob Center Left Rear Burner Control Knob (15,000 BTU) Center Right Rear Burner Control Knob (15,000 BTU) Right Front Burner Control Knob (23,000 BTU) Left Rear Burner Control Knob (18,000 BTU) Center Left Front Burner Control Knob (23,000 BTU) Center Right Front Burner Control Knob (23,000 BTU) Right Down Selector Knob Right Down Temperature Control Knob Right Rear Burner Control Knob (15,000 BTU) 1. Front 23,000 BTU burners 2. Rear 15,000 BTU burners 3. Rear 8,000 BTU burner 4. Island trim 5. Identification plate (under control panel) 6. 30" Oven-Three TruGlide racks/Six rack positions 7. 18" Oven-Two standard tilt-proof racks/Six rack positions

1. Front 23,000 BTU burners
2. Rear 15,000 BTU burners
3. Rear 8.000 BTU burner
4. Island trim
5. Identification plate (under control panel)
6. 30" Oven-Three TruGlide racks/Six rack positions
7. 18" Oven-Two standard tilt-proof racks/Six rack positions
8. Night Light Switch (under bullnose)
9. Lighted Bezel Switch (under bullnose)

Backlit Knob Features

Blacklight Light Function A Color Change • The right light functions turn off of the buzzer back lights on (button 1 on the right hand under side of the bell next) NOTE buttons 1 & 2 are on the right user ranges and be left side for size rings. • The back light color can be cycled between blue, white, and off by holding the number 2 button. Release the switch when you reach the closed setting. • The email code will still function when the number 2 switch is cycled to off. Bumper/Neck Lighting • Knock the best one/sell • Knock ring: fade on (white or blue) (2 sec) when knob is turned out; fade off (1 sec) when knob is turned off. Gnock, Neck/Neck power knob lighting • Knock the best one/off cycles. • Knock ring: fade on (white or blue) (2 sec) when knob is turned out; fade off (1 sec) when knob is turned off. • Ring partner: ring pairs until ramp is initially reached then solid until the knob is turned off. Snail Blue Open Knob Lighting • Select for knob to be hard on when knob is turned on hard off when knob is turned off. • Temp knock's clock light and cut-off cycles. • Select for knock ring face on (white or blue) (2 sec) when knob is turned out; fade off (1 sec) when knob is turned off. • Temp knock ring face on (blue) when knob is turned on, fade off (1 sec) when knob is turned off. • Ring probe: rings pulse 100 out or phase unit, lamps is initially reached then solid and the knob(s) are turned off.

Oven Functions and Settings

VGR Gas Models

BAKE (Natural Airflow Bake)

Use this setting for baking, roasting, and casseroles.

CONVECTION BAKE

Use this setting to bake and roast foods at the same time with minimal taste transfer.

BROIL (Infrared Broil)

Use this setting for broiling dark meats at 1" thickness or less where rare or medium doneness is desired.

CONVECTION BROIL (Infrared Convection Broll)

Use this setting to broil thick cuts of meat.

Convection Dehydrate (CONVECTION BAKE)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (CONVECTION BAKE)

Use this function to defrost foods.

Note: For more information on oven functions see "Operation" section.

VDR/CVDR Dual Fuel Models

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

CONV BAKE (Convection Bake)

Use this setting to bake and roast foods at the same time with minimal taste transfer.

TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking for breads, cakes, cookies

CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens, hams, etc.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

HI BROIL

Use this setting for broiling dark meats at 1" thickness or less where rare or medium doneness is desired.

MED BROIL

Use this setting for broiling white meats such as chicken or meats greater than 1" thick that would be over-browned in high broil.

LOW BROIL

Use this setting for delicate brolling such as meringue.

SELF CLEAN

Use this function to clean oven.

Surface Operation

Our ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with 23,000 BTU front burners, 15,000 BTU rear burners and one 8,000 rear burner.

The 23,000 BTU burners are designed to provide extra high heat output, especially when using large pans, and should be used for boiling large quantities or if you need to bring something to a boil quickly. While the high output 23,000 BTU burners have the extra power needed to bring large quantities of liquid to a boil rapidly, they are also able to be turned down low enough to provide a very low and delicate slimmer making this the most versatile burner system on the market.

Close-up of a mechanical or electronic component with multiple blades and circular features (no visible text or symbols)

Proper alignment of Burner Head

When placing the burner head on the burner base, carefully align the locator pin in the outer edge below the burner ports with the small notch in the top front edge of the burner base. This will align the burner port with the ignitor.

Close-up of a mechanical component with a central circular feature and attached lever mechanism (no visible text or symbols)

locator pin
burner base notch

Lighting Burners

Surface Operation

Cooking Vessels

Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.

Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at rear of appliance due to staining or discoloration will be minimized.

Surface Cooking Tips

• Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food.
• Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the vessel is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks away moisture, and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6" (15 cm). Use of pots or pans as small as 4" (10 cm) is possible but not recommended.

Surface Heat Settings*

Heat Setting Use
Simmer	Melting small quantitiesSteaming riceSimmering sauces

Griddle/Grill Plate (on applicable models)

The optional 15,000 BTU griddle/grill is constructed of cast iron with a non-stick surface and is uniquely designed to offer excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set. The bezel behind the knob will cycle on and off as needed to indicate the thermostat is maintaining the selected temperature. Griddle must be placed with open edge to front in order for the grease to drain properly.

Cleaning the Reversible Griddle/Grill

Follow these steps for cleaning a reversible grill/griddle:

- Before using the first time, wash with hot water only (no soap) to make sure it is clean.

•Dry thoroughly.

• Season it with a light coating of vegetable oil or shortening.

-After cooking, let the griddle cool and pour off excess grease.

- Wash the griddle in hot water with a sponge or stiff brush. Do not use scrubbing pads or steel wool.

•Towel dry and apply a light coat of vegetable oil or shortening.

Note: The griddle cannot be cleaned in the dishwasher.

Close-up of a gas stove interior with cooling fans and ventilation grilles (no visible text or symbols)

Griddle/Grill Plate Operation

-Preheat grill/griddle on Medium, then reduce heat if needed.

- It is not necessary to use fats or oils for frying or cooking. Most cooks use butter, fats, or oils for added flavor and browning; However, this may reduce or eliminate the advantage of cooking on a non-stick surface

- When cooking bacon and other fatty foods, there may occasionally be a need to drain excess fats from the grease well. Always turn off the surface burners before draining fats and oils and always drain griddle away from the burners. Be sure to wipe any fats or oils from the side or bottom before returning griddle to the surface burners.

- Use only plastic, rubber, or wooden spatulas, spoons and forks. DO NOT USE metal tools, as they may scratch or damage the non-stick surface. Do not use sharp-edged knives.

Griddle Cooking Chart

Food	Temp (°F) Temp (	°C)
Egas 200 93

Oven Features

Broiler Burner Oven Racks (3) Oven Lights Convection Fan

Gentle Close Door Feature

All oven doors come standard with a gentle close feature. The door will remain in an open position until the door is approximately 5" (12.7 cm) away from the oven. When reaching this point, the door will require a slight push to engage the gentle close mechanism. The closing speed of the door will vary according to the oven temperature.

Rack Positions

The 36"W. and 48"W. right-hand oven is equipped with three full extension glide racks. The 18" left-hand oven is equipped with two standard tilt-proof racks. All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, DO NOT use more than one rack at a time. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.

Using the Oven

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. It is recommended to use this function for single-rack baking.

Convection Cooking Tips

Convection cooking is a technique utilizing fan-forced air which is circulated 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^ (14°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.

Baking

VGR Gas Ranges

BAKE

(Natural Airflow Bake)

Full power heat is radiated from the bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.

Baking

VDR/CVDR Dual Fuel Ranges

BAKE (Two-Element Bake)

Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.

3D rendering of a room interior with vertical blue bars and a central circular structure (no text or symbols visible)

To Use BAKE Function

1. Arrange the oven rack in the desired position before turning oven on.

2. Close the door.

3. Set the oven function selector to "BAKE" and oven temperature control knob to desired temperature.

CONV BAKE (Convection Bake)

The bottom element operates at full power, and the top broil element operates at supplemental power. The heated air is circulated by the motorized fan in the rear of the oven providing a 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 conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple racks—a feature not possible in a standard oven.

Top-down view of a microwave oven with cooling fans and airflow arrows (no text or symbols)

When roasting using this setting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less

shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food.

To Use CONV BAKE Function

1. Arrange the oven rack in the desired position before turning

oven on.

1. Close the door.

2. Set the oven function selector to "CONV BAKE" and the oven temperature control knob to desired temperature.

TRU CONV (TruConvec™)

The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized fan in the rear of the oven circulates air in the oven

Baking

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.

Conventional Baking Chart

Food	Pan	Single Rack Time Size	Position	(min)
BREADS
Biscuits Cookie sheet	3 or 4 400" F (204" C) 10 - 12
Yeast loaf Loaf pan		3 or 4	375" F (191" C)	30 - 35
Yeast rolls Cookie sheet		3 or 4	400" F (204" C)	12 - 15
Nut bread Loaf pan		3 or 4	375" F (191" C)	30 - 35
Cornbread 8" x 8"		3 or 4	400" F (204" C)	25 - 30
Gingerbread 8" x 8"		3 or 4	350" F (177" C)	35 - 40
Muffins	Muffin tin	3 or 4	375" F (191" C)	15 - 20
Corn muffins	Muffin tin	3 or 4	375" F (191" C)	15 - 20
CAKES
Angel food	Tube pan	3 or 4	375" F (191" C)	35 - 45
Bundt	Tube pan	3 or 4	350" F (177" C)	45 - 55
Cupcakes	Muffin pan	3 or 4	350" F (177" C)	16 - 20
Layer, sheet	13" x 9"	3 or 4	350" F (177" C)	40 - 50
Layer, two	9" round	3 or 4	350" F (177" C)	30 - 35
Pound	Loaf pan	3 or 4	350" F (177" C)	60 - 65
COOKIES
Brownies	13" x 9"	3 or 4	350" F (177" C)	25 - 30
Choc. chip	Cookie sheet	3 or 4	375" F (191" C)	12 - 15
Sugar	Cookie sheet	3 or 4	375" F (191" C)	10 - 12
PASTRY
Cream puffs	Cookie sheet	3 or 4	400" F (204" C)	30 - 35
PIES
Crust, unfilled 9" round		3 or 4	400" F (204" C)	10 - 12
Crust filled 9" round		3 or 4	350" F (191" C)	55 - 60

Temp

Baking

Convection Baking Chart

Food	Pan	Single Rack Time Size	Position	(min)	Temp
BREADS
Frozen Biscuits Cookie sheet 3 or 4			375°F (191°C) 7 - 9
Yeast loaf Loaf pan 3 or 4			375°F (191°C) 25 - 30
Yeast rolls Cookie sheet 3 or 4			375°F (191°C) 11 - 13
Nut bread Loaf pan 3 or 4			350°F (177°C) 25 - 30
Crombread 8" x 8" 3 or 4			375°F (191°C) 20 - 25
Gingerbread	8" x 8" 3 or 4		325°F (163°C) 30 - 35
Muffins	Muffin tin	3 or 4	350°F (177°C) 12 - 15
Corn muffins	Muffin tin	3 or 4	350°F (177°C) 10 - 12
CAKES
Angel food	Tube pan	3 or 4	350°F (177°C)	35 - 40
Bundt	Tube pan	3 or 4	325°F (163°C)	35 - 40
Cupcakes	Muffin pan	3 or 4	325°F (163°C)	15 - 17
Layer, sheet	13" x 9"	3 or 4	325°F (163°C)	30 - 35
Layer, two 9" round		3 or 4	325°F (163°C)	25 - 30
Pound Loaf pan		3 or 4	325°F (163°C)	45 - 50
COOKIES
Brownies	13" x 9"	3 or 4	325°F (163°C)	20 - 25
Choc. chip Cookie sheet		3 or 4	350°F (177°C)	7 - 10
Sugar	Cookie sheet	3 or 4	350°F (177°C)	7 - 10
PIES
Crust, unfilled	9" round	3 or 4	375°F (191°C)	7 - 9
Crust, filled 9" round		3 or 4	325°F (163°C)	50 - 55
Lemon meringue	9" round	3 or 4	325°F (163°C)	10 - 12
Pumpkin	9" round	3 or 4	325°F (163°C)	45 - 55
Custard	Not recommended
ENTREES
Egg rolls	Cookie sheet	3 or 4	375°F (191°C)	15 - 20
Fish sticks	Cookie sheet	3 or 4	400°F (205°C)	8 - 10
Lasagna, frz Cookie sheet		3 or 4	350°F (177°C)	45 - 50
Pot pie	Cookie sheet	3 or 4	375°F (191°C)	35 - 40
Gr. peppers stuffed	13" x 9"	3 or 4	350°F (177°C)	45 - 50
Qutche	Not recommended
Pizza, 12"	Cookie sheet	3 or 4	375°F (191°C)	15 - 20
Mac. & cheese, frz	Cookie sheet	3 or 4	350°F (177°C)	25 - 35
VEGETABLES

Baking

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.

Common Baking Problems/Remedies

Problems Cause Remedy
Cakes burned on the 1.sides or not doneIn center	Oven was too hot 1. Reduce temperature2. Wrong pan size 2. Use recom. pan size3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1.	Batter too thick 1. Follow recipe2. Oven too hot Add liquid3. Wrong pan size	2. Reduce temperature3. Use recom. pan size
Cakes are not level 1.	Batter uneven 1. Distribute batter even2. Oven or rack not level 2. Level oven or rack3. Pan was warped 3. Use proper pan
Food too brown on 1.bottom too often check	Oven door opened 1. Use door window to food2. Dark pans being used 2. Use shiny pans3. Incorrect rack position4. Wrong bake setting 4. Adjust to conventionalor convection settingas needed5. Pan too large	Use shiny pans3. Use recom. rack positionAdjust to conventionalor convection settingas needed5. Use proper pan
Food too brown on 1.top	Rack position too high 1.2. Oven not preheated3. Sides of pan too high	Use recom. rack position2. Allow oven to preheat3. Use proper pans
Cookies too flat	1. Hot cookie sheet	1. Allow sheet to coolbetween batches
Pies burned aroundedges	1. Oven too hot2. Too many pans used3. Oven not preheated	1. Reduce temperature2. Reduce no. of pans3. Allow oven to preheat
Pies too light on top	1. Oven not hot enough2. Too many pans used3. Oven not preheated	1. Increase temperature2. Reduce no. of pans3. Allow oven to preheat

Roasting (VDR/CVDR Dual Fuel Models)

CONV ROAST\* (Convection Roast)

The convection element runs in conjunction with the inner and outer broll elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.

Interior view of a refrigerator or oven with blue airflow arrows indicating circulation (no text or symbols)

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

Note: You can also roast foods using bake settings. See the "Baking" section for additional information.

Roasting Tips

ALWAYSuse a broiler pan and grid. The hot air must be allowed to circulate around the item being roasted. DO NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25^ (14°C) and the cooking time by approximately 10 to 15%.
• ALWAYSroast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.
• For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone,
  fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the thermometer once, insert 1½ inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.
• Roasting times ALWAYSvary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5^ (3^) to 10^ (6^) lower than the desired doneness. The meat will continue to cook after

Roasting (VDR/CVDR Dual Fuel Models)

Conventional Roasting Chart
(when using the Bake or Convection Bake setting)

Food	Weight	Temp	Time	Internal (min/lb)
BEEF
Rib roast
Rare 4 - 6 lbs 325" F (162.8" C)	25 140" F (60.0" C)
Medium 4 - 6 lbs 325" F (162.8" C)	30 155" F (68.3" C)
Well done 4 - 6 lbs 325" F (162.8" C)	40 170" F (76.7" C)
Rump roast
Medium 4 - 6 lbs 325" F (162.8" C)	25 155" F (68.3" C)
Well done 4 - 6 lbs 325" F (162.8" C)	30 170" F (76.7" C)
Tip roast
Medium 3 - 4 lbs 325" F (162.8" C)	35 155" F (68.3" C)
Well done 3 - 4 lbs 325" F (162.8" C)	40 170" F (76.7" C)
LAMB
Lamb leg 3 - 5 lbs 325" F (162.8" C)	30 180" F (82.2" C)
PORK
Pork loin 3 - 5 lbs 325" F (162.8" C)	35 180" F (82.2" C)
Pork chops 1 - 1 1/4lbs 350" F (176.7" C)	55 - 60 N/A total time
1" thick
Ham, fully cooked	5 lbs	325" F (162.8" C)	18 130" F (54.4" C)
POULTRY
Chicken, whole	3 - 4 lbs 375" F (190.6" C)	30 180" F (82.2" C)
Turkey, unstuffed	12 - 16 lbs	325" F (162.8" C)	16 - 20	180" F (82.2" C)
Turkey	20 - 24 lbs	325" F (162.8" C)	16 - 20	180" F (82.2" C)
Turkey, stuffed	12 - 16 lbs	325" F (162.8" C)	17 - 21	180" F (82.2" C)
Turkey, stuffed	20 - 24 lbs	325" F (162.8" C)	17 - 21	180" F (82.2" C)
Turkey breast	4 - 6 lbs	325" F (162.8" C)	20	180" F (82.2" C)

Temp

Roasting (VDR/CVDR Dual Fuel Models)

Convection Roasting Chart

Food	Weight	Temp	Time	Internal(min/lb)
BEEF
Rib roast
Rare 4 - 6 lbs 325°F (162.8°C)	25 140°F (60.0°C)
Medium 4 - 6 lbs 325°F (162.8°C)	24 155°F (68.3°C)
Well done 4 - 6 lbs 325°F (162.8°C)	30 170°F (76.7°C)
Rump roast
Medium 4 - 6 lbs 325°F (162.8°C)	20 155°F (68.3°C)
Well done 4 - 6 lbs 325°F (162.8°C)	24 170°F (76.7°C)
Tip roast
Medium 3 - 4 lbs 325°F (162.8°C)	30 155°F (68.3°C)
Well done 3 - 4 lbs 325°F (162.8°C)	35 170°F (76.7°C)
LAMB
Lamb leg 3 - 5 lbs 325°F (162.8°C)	30 180°F (82.2°C)
PORK
Pork loin 3 - 5 lbs 325°F (162.8°C)	30 180°F (82.2°C)
Pork chops 1 - 1 1" thick	1/4 lbs 325°F (162.8°C)	45 - 50 N/A total time
Ham, fully 5 lbs cooked	325°F (162.8°C)	15 130°F (54.4°C)
POULTRY
Chicken, whole	3-4 lbs	350 (176.7°C)	25	180°F (82.2°C)
Turkey, unstuffed	12 - 16lbs	325°F (162.8°C)	11	180°F (82.2°C)
Turkey	20 - 24 lbs	325°F (162.8°C)	11	180°F (82.2°C)
Turkey, stuffed	12 - 16 lbs	325°F (162.8°C)	9 - 10	180°F (82.2°C)
Turkey, stuffed	20 - 24 lbs	325°F (162.8°C)	9 - 10	180°F (82.2°C)
Turkey breast	4 - 6 lbs	325°F (162.8°C)	20	180°F (82.2°C)

Temp

Note: The above information is given as a guide only.

Broiling

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broll element. Choose the rack position based on desired results. Only use close door broiling

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. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

Rack Positions for Broiling

The broiler uses heat rays to help cook the food. Because these rays travel only in straight lines, the effective cooking area of the broiler is reduced when using the higher rack position. At high-rack positions, the rays cannot reach all corners of the broiler grid, so larger pieces of meat might not broil sufficiently at the outer edges. The effective cooking areas on the broiler grid for each rack position is shown.

Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom.

25% 35% 50% 65% 80% 95%

VGR Gas Ranges

BROIL (Infrared Broil)

Broiling

VDR/CVDR Dual Fuel Ranges

CONV BROIL (Convection Broil)*

The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power. 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 broil element. Fast broiling is best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.

MED BROIL

Inner and outer broll elements pulse on and off to produce less heat for slow broiling. Allow about 4 inches (10 cm) between the top surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of meat.

LOW BROIL

This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The Inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes.

Broiling

Broiling Chart

Type and Time Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 3 4
Medium 12 oz Broil 3 5
Well done 12 oz Broil 3 6
T-Bone, 3/4"
Rare 10 oz Broil 3 4
Medium 10 oz Broil 3 6
Well done 10 oz Broil 3 8
Hamburger, 1/2"
Medium 1/4 lb. Broil 3 6
Well done 1/4 lb. Broil 3 8
CHICKEN
Bnls breast, 1"	1/2 lb. Broil 3 15
Bnls breast, 1"	1/2 lb.	Convection Broll	3	15
Bone-in breast	2 - 3 lbs total	Broil	1	22
Bone-in breast	2 - 3 lbs total	Convection Broil	1	20
Chicken pieces	2 - 3 lbs total	Broll	3	22
Chicken pieces	2 - 3 lbs total	Convection Broll	3	20
HAM
Ham slice, 1"	1 lb.	Broil	3	10
LAMB
Rib chops, 1" 12 oz. Convection Broll 2 8
PORK
Loin chops, 3/4"	1 lb.	Convection Broil	2	10
Bacon		Broil 2 3
FISH
Salmon steak	1 lb.	Broil 2 8
Fillets	1 lb.	Broil 2 8

Note: The above information is given as a guide only.

Cleaning and Maintenance

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the "OFF" position. Disconnect power if you are going to clean thoroughly with water.

Surface Burners

Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill-over, follow these steps:
- Allow the burner and grate to cool to a safe temperature level.
- Lift off the burner grate. Wash in warm soapy water.
- Remove the burner head and burner base and clean.

Burner Heads

The surface burner heads should be routinely removed and cleaned. ALWAYS clean the burner heads after a spill-over. Keeping the burner heads clean will prevent Improper ignition and uneven flames. To clean, pull burner head straight up from the burner base. Wipe off with warm, soapy water and a soft cloth after each use. Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for cooked-on foods. If ports on burner head are clogged, clean with a straight pin. DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean the ports. Dry thoroughly after cleaning. For best cleaning and to avoid possible rusting, DO NOT clean in dishwasher or self-cleaning oven. When replacing the burner head, carefully align the locator key in the outer edge below the burner ports with the small notch in the top front edge of the burner base.

Close-up of a mechanical component with a central circular feature and a dashed line indicating a measurement or alignment (no visible text or symbols)

locator key
burner base notch

Cleaning Tip: For difficult to clean burner heads and bases, place parts in a zip seal bag with ammonia.

For Tough Stains on Burner Heads:

- Mix Bar Keepers Friend" and water to make a paste. Coat area to be cleaned and leave for about 30 minutes.

- Scrub burner head with a green 3M ^® pad. It's best to put the burner head on a hard surface with a towel under it, so it doesn't scratch the surface. Apply pressure when scrubbing. Rinse well with warm water. Make sure paste does not clog burner holes on slides.

Cleaning and Maintenance

Burner Flange

After the burner flange has cooled, it should be wiped with hot soapy water but do not allow water to run or drip in the large center opening. DO NOT use steel wool, abrasive cloths, cleanser, or powders.

To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden or nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the burner flange.

• Wipe up any spills which remain on the sealed top surface.
• Replace burner base, burner head, and grates after drying thoroughly.

Control Panel

DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the control panel. Use hot, soapy water and a soft clean cloth.

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.

Close-up of a kitchen appliance with two rotary fans and a control knob (no visible text or symbols)

Oven Surfaces

Several different finishes have been used in your oven.

NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

VDR models – Your oven features a self-clean cycle for the oven Interior. See the "Self-Clean Cycle" section for complete instructions.

Stainless Steel Parts

All stainless steel body parts should be wiped regularly with hot soapy water after they have cooled 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

Cleaning and Maintenance

Replacing Oven Lights

WARNING

ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.

DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

1. Unsnap glass light cover using a screwdriver in the access groove.
2. Firmly grasp light bulb and pull out.
3. Replace with halogen bulb using volt and wattage requirements listed on glass cover.
4. Replace the light cover by snapping glass cover onto metal box.
5. Reconnect power at the main fuse or circuit breaker.

WARNING

DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

Diagram showing three steps of inserting a device into a package, labeled with arrows and numbered components.

Self-Clean Cycle (VDR/CVDR Dual Fuel models only)

This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn-off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. The door latch is automatically activated after selecting the self-clean setting. The latch ensures that the door cannot be opened while the oven interior is at cleaning temperatures.

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other Items/utensils from the oven. The high heat generated during the cleaning cycle can discolor, warp, and damage these items. DO NOT use foil or liners in the oven. During the self-clean cycle, foil can burn or melt and damage the oven surface.
2. Wipe off any large spills from the oven bottom and sides. NEVER use oven cleaners inside a self-cleaning oven or on raised portions of the door.
3. Some areas of the oven must be cleaned by hand before the cycle begins. Soils in these areas will be baked on and very difficult to clean if not removed first. Clean the door up to the gasket, the door frame, and up to 2 inches inside the frame with detergent and hot water. Rinse thoroughly and dry.

WARNING

BURN OR ELECTRICAL SHOCK HAZARD Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock.

CAUTION

DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch! During the first few times the self-cleaning feature is used, there may be some odor and smoking from the curling of the binder In the high-density insulation used in the oven. When the Insulation is thoroughly cured, this odor will disappear. During subsequent self-cleaning cycles, you may sense an odor characteristic of high temperatures. Keep the kitchen well-vented during the self-cleaning cycle.

To start the Self-Clean cycle:

1. Close the door completely.
2. Turn the oven selector knob clockwise to the "SELF CLEAN" mode.
3. Turn the temperature control knob to the clean setting stop. At this time, the clean indicator light will come on. Within 30

Door Removal

Isometric line drawing of an oven with a handle and lid, showing interior kitchen setup (no text or symbols)

Open door completely.

Illustration of an oven with a door and fan, showing internal structure and a close-up inset (no text or symbols)

Fold latches backward until locked in place.

Illustration of a kitchen oven with a handle and lid, no text or symbols present

Slowly close until latches stop door.

Diagram of a refrigerator with a door handle and label '4' (no text or symbols on the diagram itself)

Lift door up and out.

Door Replacement

1 Step

Isometric illustration of an oven with a door and side panel, showing interior components and a close-up inset (no text or symbols)

Troubleshooting

Problem	Possible Cause and/or Remedy
Range will not function.	Range is not connected to electrical power:Have electrician check power circuit breaker, wiring,and fuses.
Oven does not operate in self-clean.	Door is not shut tight enough for automatic door latch to lock.
Oven is not clean after self-clean cycle.	Temperature control knob not rotated all the way past clean until it stops.
Broil does not work.	Temperature control knob is rotated too far past broll position.
Door will not open.	Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is reached.
Oven light will not work.	Light bulb is burned out.Range is not connected to power.
Igniters will not work.	Circuit is tripped.Fuse is blown.Range is not connected to power.
Igniters sparking but no flame ignition.	Gas supply valve is in “OFF” position.Gas supply is Interrupted.
Igniters sparking continuously after flame Ignition.	Power supply is not grounded.Power supply polarity is reversed.Igniters are wet or dirty.
Burner Ignites but flame is large, distorted, or yellow.	Burner ports are clogged.Unit is being operated on wrong type of gas.

Service Information

If service is required, call your authorized service agency.

Have the following information readily available.

• Model number
• Serial number
  • Date purchased
  • Name of dealer from whom purchased

Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue to have service problems, contact Viking Range, LLC at 1-888-845-4641, or write to:

VIKING RANGE, LLC

PREFERRED SERVICE

111 Front Street

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 on the rating label. The rating label for the rangetop is also located under the control panel.

Model no.

Serial no.

Date of purchase

Date Installed

Dealer's name

Address

If service requires installation of parts, use only authorized parts to insure protection under the warranty.

Warranty

PROFESSIONAL SERIES

FREESTANDING GAS/DUAL FUEL RANGES WARRANTY

TWO YEAR FULL WARRANTY

Freestanding gas ranges / built-in rangetops 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 two (i) years from the date of original retail purchase or closing date for new construction, whichever period is longer. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.

*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, LLC 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.

†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, 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.

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface burner, oven burner or element which fails due to defective materials or workmanship (excluding cosmetic failures) in normal household use during the third 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.

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, Canada, Mexico, and the Caribbean (excluding Cuba, Dominican Republic, and Haiti). 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 a portion of its component part or parts of replacement of a component part including its free installment, except if required under the limited warranty. Under the conditions of this warranty, service must be performed by a factory authorized Viking Range, LLC 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, LLC 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

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