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VIKING
USE AND CARE MANUAL
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information
call 1-888-VIKING1 (845-4641),
or visit the Viking Web site at
vikingrange.com
Freestanding Gas Self-clean Ranges
F1737E
(M0905VR)
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C Co on ng gr ra at tu ulla at tiio on ns s .. .. .. Your purchase of this product attests to the importance you W WA AR RN NIIN NG G place upon the quality and performance of the major appliances you IIf f t th he e iin nf fo or rm ma at tiio on n iin n t th hiis s m ma an nu ua all iis s n no ot t f fo ollllo ow we ed d e ex xa ac ct tlly y,, a a f fiir re e use. With minimal care, as outlined in this guide, this product is o or r e ex xp pllo os siio on n m ma ay y r re es s
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10. The flame of the open-top burner should be adjusted to just cover IIm mp po or rt ta an nt t S Sa af fe et ty y IIn ns st tr ru uc ct tiio on ns s the bottom of the pan or pot. Excessive burner setting may cause W WA AR RN NIIN NG G scorching of adjacent countertop surfaces, as well as the outside of To reduce the risk of fire, electrical shock, injury to persons, or damage the utensil. This is based on safety considerations. when using the oven, follow basic precautions, including the
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18. No attempt should be made to operate the appliance during B Be ef fo or re e Y Yo ou u U Us se e Y Yo ou ur r N Ne ew w R Ra an ng ge e power outage. All products are wiped clean with solvents at the factory to 19. A risk of tip-over may result if the appliance is not installed in remove any visible signs of dirt, oil, and grease which may have accordance with installation instructions including excessive remained from the manufacturing process. Before starting to cook, loading of th
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IIN NF FR RA AR RE ED D B BR RO OIIL L C CO ON NV VE EC CT TIIO ON N D DE EH HY YD DR RA AT TE E The broil burner at the top of the With the temperature control on o oven heats the metal screen until it 175 F, warm air is radiated from the U- glows. The glowing screen shaped bake burner in the bottom of produces the infrared heat, searing the oven cavity and is circulated by a the outside of broiled foods and motorized fan in the rear of the oven. sealing in juices. Over a period of time, the
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H HII S SIIM MM ME ER R S Su ur rf fa ac ce e C Co oo ok kiin ng g T Tiip ps s U Us siin ng g Y Yo ou ur r R Ra an ng ge e Use low or medium flame heights when cooking in utensils that are poor conductors of heat, such as glass, ceramic, and cast-iron. L Liig gh ht tiin ng g t th he e B Bu ur rn ne er rs s Reduce the flame height until it covers approximately 1/3 of the utensil diameter. This will ensure more even heating within the utensil S Su ur rf fa ac ce e B Bu ur rn ne er rs s- -
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G Gr riid dd dlle e C Co oo ok kiin ng g C Ch ha ar rt t G Gr riid dd dlle e/ /S Siim mm me er r P Plla at te e,, B Ba ak ke e B Bu ur rn ne er r,, IIn nf fr ra ar re ed d B Bu ur rn ne er r o o o o Turning the thermostat counter clockwise to any “on” position F Fo oo od d F F C C activates a glo-bar igniter and opens an electromechanical valve in the Eggs 250-300 121-149 system to start the gas valve. The griddle has a power “ON” light Bacon 325-300 163-177 which glows when the griddle
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G Gr riillll C Co oo ok kiin ng g C Ch ha ar rt t G Gr riillll C Co oo ok kiin ng g C Ch ha ar rt t F FO OO OD D W WE EIIG GH HT T F FL LA AM ME E T TO OT TA AL L S SU UG GG GE ES ST TE ED D S SP PE EC CIIA AL L IIN NS ST TR RU UC CT TIIO ON NS S F FO OO OD D W WE EIIG GH HT T F FL LA AM ME E T TO OT TA AL L S SU UG GG GE ES ST TE ED D S SP PE EC CIIA AL L IIN NS ST TR RU UC CT TIIO ON NS S O OR R S SIIZ ZE E C CO OO OK KIIN NG G T TIIM ME E
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C CO ON NV V B BR RO OIIL L S SE EL LF F- - C CL LE EA AN N C Co oo ok kiin ng g S Su ub bs st tiit tu ut te e C Ch ha ar rt ts s K Kiit tc ch he en n E Eq qu uiiv va alle en nt ts s a an nd d M Me et tr riic cs s In many cases, a recipe requires an ingredient which is not readily Measure Equivalent Metric* available or calls for a unit of measure that is not easily recognized. 1 tablespoon 3 teaspoons 15 mL The following charts have been provided as useful guides in these 2 tablespoons 1 o
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2 20 00 0 Infrared Convection Broil: Exactly the same as regular broiling with the C Co on nv ve ec ct tiio on n B Ba ak kiin ng g additional benefit of air circulation by the motorized fan in the rear of Convection baking is the process of cooking food with a flow of heated the oven. The cool air is quickly replaced-improving the already high air circulating throughout the oven cavity. The even circulating of this performance of the infrared broil burner. air equalizes the temperature thro
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T To o B Ba ak ke e:: B Ba ak kiin ng g T Tiip ps s 1. Arrange the oven racks in the desired position BEFORE heating the A As s a a g ge en ne er ra all r ru ulle e,, t to o c co on nv ve er rt t c co on nv ve en nt tiio on na all r re ec ciip pe es s t to o c co on nv ve ec ct tiio on n oven. If cooking on two racks at the same time, use rack positions 3 r re ec ciip pe es s,, r re ed du uc ce e t th he e c co oo ok kiin ng g t tiim me e b by y a ap pp pr ro ox xiim ma at te
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C Co on nv ve en nt tiio on na all B Ba ak kiin ng g C Ch ha ar rt t S So ollv viin ng g B Ba ak kiin ng g P Pr ro ob blle em ms s Baking problems can occur for many reasons. Check the chart for the R Re ec co om mm me en nd de ed d C Co on nv ve en nt tiio on na all C Co on nv ve ec ct tiio on n causes and remedies for the most common problems. It is important P Pa an n T Te em mp pe er ra at tu ur re e T Tiim me e T Tiim me e o o o o to remember that the temperature setting and
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C Co on nv ve en nt tiio on na all R Ro oa as st tiin ng g C Ch ha ar rt t C Co on nv ve en nt tiio on na all/ /C Co on nv ve ec ct tiio on n R Ro oa as st tiin ng g T Tiip ps s T Ty yp pe e a an nd d W We eiig gh ht t T Te em mp pe er ra at tu ur re e C Co on nv ve en nt tiio on na all C Co on nv ve ec ct tiio on n IIn nt te er rn na all Always use the broiler pan and grid supplied with each oven. The hot C Cu ut t o of f M Me ea at t ((llb bs s)) T Tiim me e T Tiim me e T Te em m
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T To o u us se e t th he e IIn nf fr ra ar re ed d B Br ro oiille er r:: IIn nf fr ra ar re ed d C Co on nv ve en nt tiio on na all B Br ro oiilliin ng g 1. Arrange the oven racks in the desired position. The broiler is an in-the-oven infrared broiler design-certified for 2. Center food on cold broiler pan and grid supplied with your oven. residential use. The method preferred by professional cooks to sear in Place broiler pan in oven and close the door. the nutrition, flavors, and juic
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C Co on nv ve en nt tiio on na all/ /C Co on nv ve ec ct tiio on n B Br ro oiilliin ng g C Ch ha ar rt t C Co on nv ve ec ct tiio on n D De eh hy yd dr ra at tiio on n This oven is designed not only to cook, but also to dehydrate fruits and T Ty yp pe e a an nd d W We eiig gh ht t R Ra ac ck k C Co on nv ve en nt tiio on na all C Co on nv ve ec ct tiio on n C Cu ut t o of f M Me ea at t T Tiim me e ((M Miin n..)) T Tiim me e ((M Miin n..)) vegetables. B BE EE EF F Sirloin, 1” 12 oz 5 P
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B Bu ur rn ne er r C Ca ap ps s C Clle ea an niin ng g a an nd d M Ma aiin nt te en na an nc ce e The surface burner caps should be routinely removed and cleaned. Any piece of equipment works better and lasts longer when maintained Always clean the burner caps after a spill over. Keeping the burner properly and kept clean. Cooking equipment is no exception. Your caps clean will prevent improper ignition and uneven flames. To clean, range must be kept clean and maintained properly. pull bu
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G Gr riid dd dlle e/ /S Siim mm me er r P Plla at te e G Gr riillll 1. After using the griddle, always remove the drip pan located below it The grill grate may be cleaned immediately after cooking is complete by pulling the drip pan toward you. The drip pan needs to be and before turning off the flame. Wearing a barbecue mitt to protect cleaned after each use of the griddle. Cooked-off grease will drain your hand from heat, use a soft bristle barbecue brush to scrub the grill from the gridd
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S St ta aiin nlle es ss s S St te ee ell P Pa ar rt ts s S Se ellf f- -C Clle ea an n C Cy yc clle e All stainless steel parts should be wiped regularly with hot, soapy water at the end of each cooling period and with liquid stainless steel cleaner C CA AU UT TIIO ON N:: D Do o n no ot t u us se e s st te ee ell w wo oo oll,, a ab br ra as siiv ve e when soapy water will not do the job. D Do o n no ot t t to ou uc ch h t th he e e ex xt te er riio or r p po or rt tiio on ns s o of
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B Be ef fo or re e s st ta ar rt tiin ng g t th he e S Se ellf f- -C Clle ea an n c cy yc clle e:: R Re ep plla ac ciin ng g IIn nt te er riio or r O Ov ve en n L Liig gh ht ts s R Re em mo ov ve e t th he e o ov ve en n r ra ac ck ks s,, r ra ac ck k s su up pp po or rt ts s,, a an nd d a an ny y o ot th he er r iit te em ms s/ /u ut te en ns siills s 1. C CA AU UT TIIO ON N:: D DIIS SC CO ON NN NE EC CT T T TH HE E E EL LE EC CT TR RIIC C P PO OW WE ER R A AT T T TH H
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P PR RO OF FE ES SS SIIO ON NA AL L S SE ER RIIE ES S S Se er rv viic ce e IIn nf fo or rm ma at tiio on n F FR RE EE ES ST TA AN ND DIIN NG G G GA AS S S SE EL LF F- -C CL LE EA AN N R RA AN NG GE ES S W WA AR RR RA AN NT TY Y If service is required after checking the troubleshooting guide: O ON NE E Y YE EA AR R F FU UL LL L W WA AR RR RA AN NT TY Y Freestanding gas self-clean ranges and all of their component parts, except as detailed below*, are warranted to be free 1. Call your de
