Viking VGIC53014BSS Use and Care Manual

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Summary of Contents

Page 1 - Use & Care

Use & CareProfessional Freestanding Open Burner RangesVGIC5301, CVGIC5301,VGIC5361, CVGIC5361

Page 2 - Table of Contents

10OperationRemovable bottomBroiler element Convection fanOven racks (3)Oven lightsBake burner654321Rack PositionsEach oven is equipped with three tilt

Page 3 - Warnings

11Operationnatural airflow bakeconvection bakeBAKE (Natural Airflow Bake)Full power heat is radiated from the U-shaped bake burners in the bottom of t

Page 4

12OperationBakingConventional Baking ChartSingle Rack TimeFood Pan Size Position Temp(min)BREADSBiscuits Cookie sheet 3 or 4 400˚ F (204˚ C) 10 - 12Ye

Page 5

13OperationBaking*Note: The above information is given as a guide only.Single Rack TimeFood Pan Size Position Temp(min)BREADSFrozen Biscuits Cookie sh

Page 6

14OperationBakingSolving Baking ProblemsBaking problems can occur for many reasons. Check the chart below for the causes and remedies for the most com

Page 7 - Range Features (VGIC)

15OperationBroilingBROIL (Infrared Broil)The broil burner at the top of the oven heats the metal screen until it glows. Heatradiates from the GourmetG

Page 8 - Surface Operation

16OperationRack Positions for BroilingThe broiler uses heat rays to help cook the food.Because these rays travel only in straight lines, theeffective

Page 9

17OperationConvection DehydrateConvection DehydrateThis oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is ci

Page 10 - Using the Oven

18Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is noexception. Your range must be k

Page 11 - Multiple Rack Pan

19Product CareReplacing Oven LightsDO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.WARNINGELE

Page 12 - Conventional Baking Chart

2CongratulationsCongratulations and welcome to an elite world of ownership. We hope you will enjoy and appreciate the care and attentionwe have put in

Page 13 - Convection Baking Chart

20Product CareDoor Removal1234Open door completely.Place pin in pin hole.Remove hinge trim screws and hinge trim.Close until pins stop door.Lift door

Page 14 - Solving Baking Problems

21Product CareProblemPossible Cause and/or RemedyRange will not function.Range is not connected to electrical power:Have electrician check power circu

Page 15 - Broiling

Product Care22Service InformationIf service is required, call your authorized service agency. Have the following information readily available.• Model

Page 16

Product Care23PROFESSIONAL FREESTANDINGGAS OPEN BURNER RANGES WARRANTYTWO YEAR FULL WARRANTYFreestanding gas ranges and all of their component parts,

Page 17 - Convection Defrost

057732-000B EN(040116)Viking Range, LLC111 Front StreetGreenwood, Mississippi 38930 USA(662) 455-1200For product information, call 1-888-845-4641or vi

Page 18 - Cleaning and Maintenance

3WarningsWarning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions andsituations that may occu

Page 19 - Replacing Oven Lights

4Getting StartedTo Prevent Fire or Smoke Damage• Be sure all packing materials are removed from the appliance before operating it.• Keep area around a

Page 20 - Door Removal

5Getting Started• If you are “flaming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the flames to spreadout of co

Page 21 - Troubleshooting

Warnings6Power FailureIf power failure occurs, the electric igniters will not work. No attempt should be made to operate the appliance during a power

Page 22 - Service Information

7Getting StartedBefore Using RangeAll products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which

Page 23 - Warranty

8Product ControlsOven Functions and SettingsBAKE (Natural Airflow Bake)Use this setting for baking, roasting, and casseroles.CONVECTION BAKEUse this s

Page 24 - (040116)

9Surface Cooking Tips• Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, andcast-iron.

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