Viking BVGRC848 Range Use and Care Manual PDF

Viking Range Corporation

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

For product information, call 1-888-VIKING1 (845-4641)

or visit vikingrange.com

F21032 EN (101912)

Freestanding Gas Range

USE + CARE MANUAL

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Congratulations and welcome to the elite world of Viking 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 Brigade range.

Your Viking range is designed to o er years of reliable service. This Use and Care Manual will provide you with the information you need to become familiar with your ranges 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-VIKING1 (845-4641).

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

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

Getting Started

Warnings 4 Before Using Range/Features 9

Product Controls

Control Panel 10

Operation

Surface Operation 12 Lighting Burners 12 Surface Burners - Automatic Re-ignition 12 Vari-Simmer 12 Surface Cooking Tips 12 Griddle/Simmer Plate Operation 13 Griddle/Simmer Plate Clean Up & Care 14 Cooking Vessels 14 Oven Features 15 Rack Positions 15 Using the Oven 15 Conventional and Convection Cooking 15 Baking 16 BAKE (Natural Air ow Bake) 16 CONVECTION BAKE 16 Broiling 20 BROIL (Infrared Broil) 20 CONVECTION BROIL (Infrared Convection Broil) 20 Convection Dehydrate 23 Convection Defrost 23

Product Care

Cleaning and Maintenance 24 Replacing Oven Lights 27 Door Removal 28 Door Replacement and Adjustment 29 Troubleshooting 30 Service Information 31 Warranty 32

Table of ContentsCongratulations

contact information

Consumer Support Center: 1-888-VIKING1 (845-4641)

Website: vikingrange.com

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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

Read and follow all instructions before using this

appliance to prevent the potential risk of re, 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 quali ed technician. DO NOT attempt to adjust, repair, service, or replace any part of your appliance unless it is speci cally recommended in this manual. All other servicing should be referred to a quali ed servicer. Have the installer show you the location of the gas shuto valve and how to shut it o in an emergency. A certi ed technician is required for any adjustments or conversions to Natural or LP gas.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE

Warnings

DANGER Hazards or unsafe practices which WILL

result in death or severe personal injury.

WARNING Hazards or unsafe practices which COULD

result in death or severe personal injury.

C AUTION 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 I f the information in this manual is not

followed exactly, a re 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 neighbors phone. Follow the gas suppliers instructions. If you cannot reach your gas supplier, call the re department.

Installation and service must be performed by a quali ed 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 ashlight to verify proper installation engaged in the rear top left corner of the range.

THIS RANGE CAN TIP INJURIES TO PERSONS CAN RESULT INSTALL ANTITIP DEVICE PACKED WITH RANGE SEE INSTALLATION INSTRUCTIONS

WARNING To avoid risk of property damage, personal injury or death; follow information in this manual exactly to prevent a re or explosion. DO NOT store

or use gasoline or other ammable vapors and liquids in the vicinity of this or any appliance.

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 ammable 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 ammable 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 ammable. 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; re hazard.

In Case of Fire

Turn o appliance and ventilating hood to avoid spreading the ame. Extinguish ame then turn on hood to remove smoke and odor. Cooktop: Smother re or ame in a pan with a lid or cookie sheet. NEVER pick up or move a aming pan. Oven: Smother re or ame by closing the oven door. DO NOT use water on grease res. Use baking soda, a dry chemical or foam-type extinguisher to smother re or ame. GREASEGrease is ammable and should be handled carefully. DO NOT use water on grease res. 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. ALWAYS place 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 o before removing pan to prevent exposure to burner ame. ALWAYS adjust surface burner ame so that it does not extend beyond the bottom edge of the pan. An excessive ame is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety considerations. NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended cooking operations. DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury. 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 trail across hot surface burners and ignite or get caught on appliance parts. ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle. DO NOT let cooking grease or other ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to prevent grease from accumulating on hood or lter. When aming foods under the hood, turn the fan o . NEVER wear garments made of ammable material or loose tting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.

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Cooking Safety (cont.) ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry potholder. ALWAYS turn the oven o at the end of cooking. Use care when opening the oven door. Let hot air or steam escape before moving or replacing food. NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, re, or damage to the appliance. Use foil only as directed in this guide. PREPARED FOOD WARNING: Follow food manufacturers 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 aming liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the ames 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 e ective ventilation (such as increasing the level of a mechanical ventilation if present).

Utensil Safety

Use pans with at 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 lled 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 ammable 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 manufacturers 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 manufacturers 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 speci cally 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 ame 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.

Heating Elements

NEVER touch oven bake and broil burner areas or interior surfaces of oven. Bake and broil 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 ammable materials contact heating elements, areas near elements, or interior surfaces of oven until they have had su cient 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.

Cleaning Safety

Turn o all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding areas until they have had su cient time to cool. 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.

Cleaning Safety (cont.) No 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 re. Keep oven free from grease buildup.

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 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 o . When the oven is in use, the vent and surrounding area become hot enough to cause burns. After oven is turned o , DO NOT touch the oven vent or surrounding areas until they have had su cient 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.

Momentary power failure can occur unnoticed. The range is a ected only when the power is interrupted. When it comes back on, the range will function properly without any adjustments. A brown-out may or may not a ect range operation, depending on how severe the power loss is.

WARNING 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 rangetop or oven as a storage area for food or cooking utensils.

WARNING 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

electric power to the appliance at the main fuse or circuit breaker before removing bulb to avoid electrical shock.

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 ow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a re hazard.

Warnings Warnings

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 Note: DO NOT use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the nish. DO NOT line the oven with aluminum foil or other materials. These items can melt or burn causing permanent damage to the oven.

C AUTION BURN HAZARD The oven door, especially the glass, can get hot. Danger of burning: DO NOT

touch the glass!

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C AUTION 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.

C AUTION You must carefully check the food during the dehydration process to ensure that it does not catch re.

C AUTION DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.

Warnings Before Using Range/Features

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

Oven

Important! Before rst use, wipe interior with soapy water and dry thoroughly. Then

set the oven selector to bake, the thermostat to 450F, and operate for an hour.

Brigade Freestanding Gas 36 and 48 Sealed Burner Ranges features include:

Exclusive Restaurant style sealed burner system for commercial-type performance Front three burners equipped with 23,000 BTU burners Back three burners equipped with 15,000 BTU burners Exclusive VariSimmer setting for all burners provides gentle, even simmering Ships standard with heavy duty cast iron burner grates Exclusive all burners equipped with SureSpark ignition system with automatic re-ignition for consistent and reliable ignition Extra-large 5.8 cu. ft. capacity gas oven will accommodate a commercial sheet pan 1,500F GourmetGlo infrared broiler system provides intense searing heat Six high performance cooking functions include natural air ow bake, convection bake, infrared broil, convection infrared broil, convection dehydrate, convection defrost providing excellent cooking results ProFlow convection air ba e with convection fan switch located on control panel Four halogen oven lights for better visibility Hydraulic dampened door hinge system Six rack positions with three TruGlide full extension glide racks ensures heavy pans are easily moved

Brigade Freestanding Gas 48 Sealed Burner Range additional features include:

12W. thermostatically controlled stainless steel griddle/simmer plate with removable drip pan 10W. pullout storage compartment next to oven holds baking sheets or other cooking accessories

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Control Panel Interior Oven Light Switch

Left Front Burner Control Knob (23,000 BTU)

Left Rear Burner Control Knob (15,000 BTU)

Oven Indicator Light

Center Front Burner Control Knob (23,000 BTU)

Right Front Burner Control Knob (23,000 BTU)

Griddle Control Knob (15,000 BTU) Convection

Fan Switch

Oven Function Selector Knob

Center Rear Burner Control Knob (15,000 BTU)

Right Rear Burner Control Knob (15,000 BTU)

Griddle Indicator Light

48 Six-Burner/12 Griddle model

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36 Six-Burner model

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1. Three 23,000 BTU Nat./21,500 BTU LP/sealed burners with stainless steel burner pan 2. Three 15,000 BTU Nat./13,500 BTU LP/sealed burners with stainless steel burner pan 3. One 15,000 BTU Nat./13,500 BTU LP/12 W. griddle/simmer plate 4. Identi cation plate 5. Commercial style stainless steel oven cavity 6. Three TruGlide full-extension glide racks/Six rack positions 7. Pull-out storage drawer

1. Three 23,000 BTU Nat./21,500 BTU LP/sealed burners with stainless steel burner pan 2. Three 15,000 BTU Nat./13,500 BTU LP/sealed burners with stainless steel burner pan 3 Identi cation plate 4. Commercial style stainless steel oven cavity 5. Three TruGlide full extension glide racks/Six rack positions

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Brigade ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with 23,000 BTU burners on the front and 15,000 BTU burners in the rear.

The 23,000 BTU front 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 simmer making this the most versatile burner system on the market. Lighting Burners

All burners are ignited by electric ignition. There are no open- ame, standing pilots.

Surface Burners-

Automatic Re-ignition

To light the surface burners, push and turn the appropriate control knob counter clockwise to any position. This control is both a gas valve and an electric switch. Burners will ignite at any ON position with the automatic re-ignition system. If the ame goes out for any reason, the burners will automatically reignite if the gas is still owing. When gas is permitted to ow to the burners, the electric igniters start sparking. On all surface igniters you should hear a clicking sound. If you do not, turn o the control and check that the unit is plugged in and that the fuse or circuit breaker is not blown or tripped.

Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, turn the burner control to any position to adjust the ame size. Setting the proper ame height for the desired cooking process and selecting the correct cooking vessel will result in superior cooking performance, while also saving ime and energy.

Vari-Simmer Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and the volume of food can have a signi cant e ect on how high or low a ame is needed for simmering. For this reason, Viking range and rangetop burners are engineered with a Vari-Simmer setting. The Vari-Simmer setting is not just one simmer setting, but provides a variable range of simmer settings. This variable range of simmer settings allows you to adjust the ame height to achieve the best simmer depending on the type and quantity of food being simmered. It is this ability that makes the Vari- Simmer setting the most accurate and trustworthy simmer on the market.

Surface Cooking Tips

Use low or medium ame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the ame 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 ame if it is extending beyond the bottom of the cooking vessel. A ame 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 ame 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 avor 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 Operation

SURFACE HEAT SETTINGS*

Heat Setting Use

Simmer Melting small quantities Steaming rice Simmering sauces

Low Melting large quantities

Medium Low Low-temperature frying (eggs, etc.) Simmering large quantities Heating milk, cream sauces, gravies, and puddings

Medium Sauteing and browning, braising, and pan-frying Maintaining slow boil on large quantities

Medium High High-temperature frying Pan broiling Maintaining fast boil on large quantities

High Boiling water quickly Deep-fat frying in large utensil

*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

GRIDDLE COOKING CHART

Food Temp (F) Temp (C)

Eggs 250 - 300 121 - 149

Bacon 300 - 325 149 - 163

Pancakes 375- 400 191 - 205

French toast 400 205

Fish llets 300 149

Hamburger 350 177

Steaks 400 177

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 ames, 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.

Griddle/Simmer Plate (on applicable models) The optional 15,000 BTU griddle is constructed of stainless steel and is uniquely designed to o er 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 griddle has a power ON indicator light which glows when the griddle thermostat has been turned on. This will cycle on and o as needed to indicate the thermostat is maintaining the selected temperature.

Seasoning the Griddle Before the First Use

Scrub the griddle plate with a mixture of one quart warm water and 1/4 cup white vinegar, using a blue Scotch-Brite pad. Dry thoroughly.

Wash griddle with warm, soapy water. Rinse o and dry thoroughly.

Season griddle by thinly coating the surface with ap- proximately 12 to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let oil sit on griddle for approximately 1 hour and then wipe with a clean cloth or paper towel to absorb any residual oil. The griddle is now ready to be used.

Griddle/Simmer Plate Operation

Turn the griddle control knob counterclockwise to the desired temperature setting. The power ON indicator light will glow indicating the griddle thermostat is on. When the griddle has reached the desired temperature, the power ON indicator light will turn OFF indicating the griddle is preheated to the selected temperature. Routinely scrape loose food particles with a spatula

during cooking to make the clean-up easier and to avoid the particles mixing with the food.

Surface Operation

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To turn the griddle o , turn the thermostat knob clockwise to the OFF position. ALWAYS turn to theOFF position when not in use and lower the heat between cooking loads.

Griddle/Simmer Plate Cooking Tips

To prevent sticking, use liquid cooking oil or butter for eggs, pancakes, French toast, sh, and sandwiches. Non-stick cooking spray is not recommended as it contains a high water content that has a tendency to burn quickly. Corn oil is not recommended as it has a high sugar content. It will caramelize and burn on the cooking surface making removal of residue very di cult. IMPORTANT: NEVER ood a hot griddle with cold water. This thermal shock causes the griddle to warp or crack.

Griddle/Simmer Plate Clean Up & Care

It is not necessary to wash the griddle after every use. When light cooking is performed and AFTER the griddle has cooled, simply wipe down the surface with a clean cloth or paper towel. The oils in the food which cooked on the griddle surface will naturally season the griddle providing a natural non-stick surface.

After heavy cooking is completed and the griddle is still warm enough to create steam, pour a small amount of club soda at room temperature directly on the griddle. Using a metal spatula, pull oils and food particles toward the trough in front. Wipe entire surface with a paper towel. Follow with the seasoning process of applying oil.

Keeping the griddle well seasoned will prevent the griddle from developing surface rust. If the griddle is not used for a period of time, it must be re-seasoned. The griddle must be re-seasoned each time after it is washed.

Note: It is normal for the griddle to darken over time. This is the sign of a well seasoned griddle.

Surface Operation

Rack Positions

Each oven is equipped with three TruGlide racks. All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the

oven bottom. The racks can be easily removed and arranged at various levels. It is recommended that when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.

Oven Features

Removable bottom

Broiler burner

Convection fan

TruGlide

Oven racks (3)

Oven lights (4)

Bake burner

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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 nd 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 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. Following 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 25F (10C) 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 bene t 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 or three racks at the same time include: pizza, cakes, cookies, biscuits, mu ns, 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.

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Baking

BAKE (Natural Air ow Bake)

Full power heat is radiated from the U-shaped bake burner in the bottom of the oven cavity and is circulated with natural air ow. 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.

To Use BAKE Function

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

2. Set the oven temperature control knob to desired temperature.

3. Close the door.

CONVECTION BAKE

Heat is radiated from the U-shaped bake burner 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 replacedsearing meats on the outside and retaining more juices and natural avor 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.

To Use CONVECTION BAKE Function

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

2. Set the oven temperature control knob to desired temperature and turn on the convection fan switch.

3. Close the door.

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 item should come out clean when done. Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, mu ns, and cookies should be baked in shiny, re ective 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. If baking with a commercial-sized sheet pan, it is important to note that the large width of the commercial sheet pan has the tendency to restrict the air ow in the oven cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a commercial sheet pan.

Pan Placement Tips

When using large (15 x 13) at 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. Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan

Placement

Multiple Rack Pan

Placement

CONVENTIONAL BAKING CHART

Food Pan Size Single Rack Position Temperature Time (min.)

BREADS

Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Mu ns Corn mu ns

Cookie sheet Loaf pan Cookie sheet Loaf pan 8 x 8 8 x 8 Mu n tin Mu n tin

3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4

400F (204C) 375F (191C) 400F (204C) 375F (191C) 400F (204C) 350F (177C) 375F (191C) 375F (191C)

10 - 12 30 - 35 12 - 15 30 - 35 25 - 30 35 - 40 15 - 20 15 - 20

CAKES

Angel food Bundt Cupcakes Layer, sheet Layer, two Pound

Tube pan Tube pan Mu n 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

375F (191C) 350F (177C) 350F (177C) 350F (177C) 350F (177C) 350F (177C)

35 - 45 45 - 55 16 - 20 40 - 50 30 - 35 60 - 65

COOKIES

Brownies Chocolate Chip Sugar

13 x 9 Cookie sheet Cookie sheet

3 or 4 3 or 4 3 or 4

350F (177C) 375F (191C) 375F (191C)

25 - 30 12 - 15 10 - 12

PASTRY

Cream pu s Cookie sheet 3 or 4 400F (204C) 30 - 35

PIES

Crust, un lled Crust, lled Lemon meringue Pumpkin Custard

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

400F (204C) 350F (177C 350F (177C 350F (177C 350F (177C

10 - 12 55 - 60 12 - 15 35 - 40 35 - 40

ENTREES

Egg rolls Fish sticks Lasagna, frozen Pot pie Green peppers, stu ed Quiche Pizza, 12 Mac & cheese, frozen

Cookie sheet Cookie sheet Cookie sheet Cookie sheet 13 x 9 9 round Cookie sheet Cookie sheet

3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4

400F (204C) 425F (218C) 375F (191C) 400F (204C) 375F (191C) 400F (204C) 400F (204C) 375F (191C)

25 - 30 10 - 15 55 - 60 35 - 40 60 -70 25 - 30 15 - 20 35 - 40

VEGETABLES

Baked potato Spinach sou e Squash French fries

On rack 1 quart casserole Cookie sheet Cookie sheet

3 or 4 3 or 4 3 or 4 3 or 4

375F (191C) 350F (177C) 375F (191C) 425F (218C)

60 - 65 45 - 50 50 -55 20 - 25

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

Baking

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Baking

CONVECTION BAKING CHART

Food Pan Size Single Rack Position Temperature Time (min.)

BREADS

Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Mu ns Corn mu ns

Cookie sheet Loaf pan Cookie sheet Loaf pan 8 x 8 8 x 8 Mu n tin Mu n tin

3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4

375F (191C) 375F (191C) 375F (191C) 350F (177C) 375F (191C) 325F (163C) 350F (177C) 350F (177C)

7 - 9 25 - 30 11 - 13 25 - 30 20 - 25 30 - 35 12 - 15 10 - 12

CAKES

Angel food Bundt Cupcakes Layer, sheet Layer, two Pound

Tube pan Tube pan Mu n 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

350F (177C) 325F (163C) 325F (163C) 325F (163C) 325F (163C) 325F (163C)

35 - 40 35 - 40 15 - 17 30 - 35 25 - 30 45 - 50

COOKIES

Brownies Chocolate Chip Sugar

13 x 9 Cookie sheet Cookie sheet

3 or 4 3 or 4 3 or 4

325F (163C) 350F (177C) 350F (177C)

20 - 25 7 - 10 7 - 10

PIES

Crust, un lled Crust, lled Lemon meringue Pumpkin Custard

9 round 9 round 9 round 9 round Not recommended

3 or 4 3 or 4 3 or 4 3 or 4

375F (191C) 325F (163C) 325F (163C) 325F (163C)

7 - 9 50 - 55 10 - 12 45 - 55

ENTREES

Egg rolls Fish sticks Lasagna, frozen Pot pie Green peppers, stu ed Quiche Pizza, 12 Mac & cheese, frozen

Cookie sheet Cookie sheet Cookie sheet Cookie sheet 13 x 9 Not recommended Cookie sheet Cookie sheet

3 or 4 3 or 4 3 or 4 3 or 4 3 or 4

3 or 4 3 or 4

375F (191C) 400F (204C) 350F (177C) 350F (177C) 350F (177C)

375F (191C) 350F (177C)

15 - 20 8 - 10

45 - 50 35 - 40 45 - 50

15 - 20 25 - 35

VEGETABLES

Baked potato Spinach sou e Squash French fries

On rack 1 quart casserole Cookie sheet Cookie sheet

3 or 4 3 or 4 3 or 4 3 or 4

350F (177C) 325F (163C) 350F (177C) 400F (204C)

50 - 55 35 - 40 40 - 45 15 - 20

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

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 nd 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 sides or not done in center

1. Oven was too hot 2. Wrong size pan 3. Too many pans

1. Reduce temperature 2. Use recommended pan size 3. Reduce number of pans

Cakes crack on top 1. Batter too thick 2. Oven too hot 3. Wrong pan size

1. Follow recipe, add liquid 2. Reduce temperature 3. Use recommended pan size

Cakes are not level 1. Batter uneven 2. Oven or rack not level 3. Pan was warped

1. Distribute batter evenly 2. Level oven or rack 3. Use proper pan

Food too brown on bottom 1. Oven door opened too often 2. Dark pans being used 3. Incorrect rack positions 4. Wrong bake setting

5. Pan too large

1. Use door window to check food 2. Use shiny pans 3. Use recommended rack position 4. Adjust to conventional or convection setting as needed. 5. Use proper pan

Food too brown on top 1. Rack position too high 2. Oven not preheated 3. Sides of pan too high

1. Use recommended rack position 2. Allow oven to preheat 3. Use proper pans

Cookies too at 1. Hot cookie sheet 1. Allow sheet to cool between batches

Pies burned around edges 1. Oven too hot 2. Too many pans used 3. Oven not preheated

1. Reduce temperature 2. Reduce number of pans 3. Allow oven to preheat

Pies too light on top 1. Oven not hot enough 2. Too many pans used 3. Oven not preheated

1. Increase temperature 2. Reduce number of pans 3. Allow oven to preheat

Baking

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BROIL (Infrared Broil)

The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates from the Gourmet- Glo infrared broiler located at the top of the oven cavity. The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the 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.

CONVECTION BROIL (Infrared Convection Broil)

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

Broiling Instructions

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

Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for at 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 avor inside with less shrinkage.

To Use Broil or Convection 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 temperature control knob to Broil. Turn on the convection fan switch if you wish to convection broil.

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 o . With closed door broiling the broil element might cycle on and o if an extended broiling time is required.

Broiling

Broiling Tips

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 re. To keep meat from curling, slit fatty edge. Brush chicken and sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray. Broil on rst 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. Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape. Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.

Rack Positions for Broiling

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

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

6 5 4 3 2 1

Broiling

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Broiling

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).

3. Set the temperature control to 200F (93.3C) and turn on the convection fan switch.

Convection Defrost

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.

1. Place the frozen food on a baking sheet.

2. Set the oven temperature control knob to OFF and turn on the convection fan switch.

Convection Dehydrate/Defrost

C AUTION You must carefully check the food during the dehydration process to ensure that it does not catch re.

BROILING CHART

Type and Cut of Meat Weight Setting Rack Time (min.)

BEEF

Sirloin, 1 Rare Medium Well done T-Bone, 3/4 Rare Medium Well done Hamburger, 1/2 Medium Well done

12 oz. 12 oz. 12 oz.

10 oz. 10 oz. 10 oz.

1/4 lb. 1/4 lb.

Broil Broil Broil

Broil Broil Broil

Broil Broil

3 3 3

3 3 3

3 3

4 5 6

4 6 8

6 8

CHICKEN

Boneless breast, 1 Boneless breast, 1 Bone-in breast Bone-in breast Chicken pieces Chicken pieces

1/2 lb. 1/2 lb. 2 - 3 lbs. total 2 - 3 lbs. total 2 - 3 lbs. total 2 - 3 lbs. total

Broil Convection Broil

Broil Convection Broil

Broil Convection Broil

3 3 1 1 3 3

15 15 22 20 22 20

HAM

Ham slice, 1 1 lb. Broil 3 10

LAMB

Rib chops 12 oz. Convection Broil 2 8

PORK

Loin chops, 3/4 Bacon

1 lb. 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.

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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 o . Wash in detergent and warm water. Dry completely and replace by pushing rmly onto stem. DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics.

Stainless Steel Parts

Your Brigade range is equipped with a heavy-duty stainless steel oven cavity which is the same as what is commonly used in commercial and restaurant style ranges. Over time they will naturally start to darken and discolor. This is the standard process of how stainless steel reacts when it is exposed to high heat tempera- tures. The discoloration of the oven will not a ect the performance.

While the stainless steel oven cavity will never return to the original color, there are some steps which can be taken to help minimize the discoloration of these components. To ensure that the stainless steel maintains adequate corrosion resistance, it should be cleaned regu- larly. Surface contaminates vary in terms of corrosive- ness, e ect on surface nish, and ease of removal. The mildest form of cleaning should always be used rst.

Oven Cavity and Exterior Stainless Steel Components

To clean a lightly soiled surface: It is recommended to use warm water, a mild, non- abrasive detergent, and a soft cloth while rubbing in the direction of the stainless steel grain.

For more highly soiled/discolored surfaces: It is recommended to use the soft cleanser version of Bar Keepers Friend. Simply read and follow the directions found on product label. To prevent corrosion of the metal, it is important that the cleaning solution be rinsed or wiped clean with warm water. The surface should then be wiped clean, in the direction of the stainless steel grain, with dry towels to prevent water spots.

Things to avoid when cleaning stainless steel: Steel brushes or steel wool Abrasive cleaners Bleach or hydrochloric acid based cleaners Detergents containing chloride Avoid using cleaning cloths that have been used on ordinary steel NEVER rub against the grain with a cleaning agent or polish as it will alter the surface of the steel and reduce the corrosion resistance 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.

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 o the burner grate. Wash in warm soapy water. Remove the burner cap and burner head and clean.

Grates/Burner Caps

After cooking, always wipe down grates and burner caps with a damp sponge and dry thoroughly. Normal cleaning can be done with hot, soapy water and/or Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad. If stubborn spots still occur, then use Easy-O Fume Free Max Oven Cleaner.

Procedure for oven cleaner use: Take grates and burner caps o unit - move outside and place on newspaper. Spray with Easy-O , let cleaner sit on spotted areas for 1-2 hours. Clean o with hot soapy water.

When cleaning grates and burner caps, make sure to thoroughly dry them, especially underneath. If the bottom portion does not totally dry

before setting them back on the cooking surface, they may rust. You can also set the grates and burner caps on top of the burner and turn the burner on high for ten to fteen seconds for extra drying. To prevent rusting and discoloration, do not submerge grates in water soak for any length of time or run them through the dishwasher. If rust does occur, Bar Keepers Friend and a blue Scotch- Brite pad will remove it. To condition grates and burner caps, apply a light coating of mineral oil or vegetable oil. Allow oil to soak in 15 minutes before returnng grates or burner caps to cooking surface.

Burner Head

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. Note: For stubborn stains, use a non abrasive cleanser such as Bon Ami and a soft brush or soft Scotch Brite pad.

CLEANING TIP: For di cult to clean burner caps and heads, place parts in a zip seal bag with ammonia.

Burner Base

The base should be wiped regularly with hot soapy water at the end of each cooling period. 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 base. Wipe up any spills which remain on the sealed top surface. Replace burner cap, burner head, and grates after drying thoroughly.

Cleaning and Maintenance Cleaning and Maintenance

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Glass Surfaces

Clean with detergent and warm water. Glass cleaner can be used to remove ngerprints. If using glass cleaner ammonia, make sure that it does not run down on exterior door surface.

Broiler Pan and Grid

Can be placed in the dishwasher or cleaned by hand with detergent and hot water. For stubborn spots, use a soap- lled Scotch Brite pad.

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured with a soap- lled Scotch Brite pad.

Cleaning and Maintenance

1

6

2

5

3

4

Replacing Oven Lights

WARNING 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

electric power to the appliance at the main fuse or circuit breaker before removing bulb to avoid electrical shock.

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

1. Remove screw.

2. Unsnap glass light cover.

3. Firmly grasp light bulb and pull out.

4. Replace with halogen bulb using volt and wattage requirements listed on glass cover.

5. Replace the light cover by snapping glass cover onto metal box. Reconnect power at the main fuse or circuit breaker.

6. Secure with screw.

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.

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1

1

1

2

2

3 4

5

Reinstall door to range. Open door completely. Reinstall hinge trim.

Remove pins from hole in hinges. Close door.

Door Replacement and Adjustment

If door needs to be adjusted, loosen hinge trim screws located in Step 2. Adjust the screws

located between the door and kickplate using a 5/32 hex head allen wrench. After adjustment,

tighten hinge trim screws.

Door Removal

WARNING TO PREVENT PERSONAL INJURY Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or ngers.

1

2

2

1

2

3 4

Open door completely. Place pin in pin hole. Remove hinge trim screws and hinge trim.

Close until pins stop door. Lift door up and out.

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Service Information

If service is required, call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area.

Have the following information readily available: Model number Serial number Date purchased Name of dealer from whom purchased

Clearly describe the problem that you are having. 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:

VIKING RANGE CORPORATION

PREFERRED SERVICE

1803 Hwy 82W

Greenwood, Mississippi 38930 USA

Range The serial number and model number for your appliance can be found by opening the door and looking under the control panel.

Record the following information indicated below. You will need it if service is ever required.

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.

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.

Broil does not work. Temperature control knob is rotated too far past broil position.

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 ame ignition. Gas supply valve is in OFF position.

Gas supply is interrupted.

Igniters sparking continuously after ame ignition.

Power supply is not grounded.

Power supply polarity is reversed.

Igniters are wet or dirty.

Burner ignites but ame is large, distorted, or yellow.

Burner ports are clogged.

Unit is being operated on wrong type of gas.

Air shutters not properly adjusted.

Strong odor and/or smoke is noticed rst few times oven is used.

This is normal burn o 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.

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LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY

OWNERS 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.

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.

Speci cations subject to change without notice.

WarrantyWarranty

BRIGADE SERIES

FREESTANDING GAS SEALED BURNER RANGES WARRANTY

THREE YEAR FULL WARRANTY

Freestanding gas ranges and all of their component parts, except as detailed below*, are warranted to be free from defective materials or workmanship in normal residential use for a period of 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 nishes. However, slight color variation may be noticed because of the inherent di erences in painted parts and porcelain parts as well as di erences 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, re 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.

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 fth 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

Any stainless steel oven or stainless steel 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 speci ed 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 a ect you.

This warranty gives you speci c 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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___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ _______________________