PROFESSIONAL SERIES
BUILT-IN GAS 24” W. RANGETOPS WARRANTY
ONE YEAR FULL WARRANTY
Built-in gas rangetops and all of their component parts, except as detailed below*, are warranted to be free
from defective materials or workmanship in normal household use for a period of twelve (12) months from the
date of original retail purchase. 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.
*Painted and decorative items are warranted to be free from defective materials or workmanship for a period of
ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE
SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.
Viking Range Corporation uses the most up-to-date processes and best 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.
FIVE YEAR LIMITED WARRANTY
Any surface burner, griddle tubular burner, or grill tubular burner which fails due to defective materials or
workmanship in normal household use during the second 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.
Viking Range Corporation
use & care manual
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the product extends
beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire stations, private clubs, churches,
etc. This warranty excludes all commercial locations such as restaurants, food service locations and institiutional food
service locations.
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.
This warranty shall apply to products purchased and located in the United States and Canada. Products must
be purchased in the country where service is requested. Warranty labor shall be performed by an authorized
Viking Range Corporation service agency or representative. Warranty shall not apply to damage resulting from
abuse, accident, 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. Warrantor is not responsible for consequential or incidental damage whether arising out of
breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation
of incidental of consequential damages, so the above limitation or exclusion may not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service
or part thereof which gives rise to the claim.
WARRANTY SERVICE: 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. To obtain
warranty service, contact the dealer from whom the product was purchased, an authorized Viking Range
Corporation service agent, or Viking Range Corporation. Provide model and serial number and date of original
purchase. For the name of your nearest authorized Viking Range Corporation service agency, call the dealer
from whom the product was purchased or Viking Range Corporation. IMPORTANT: Retain proof of original
purchase to establish warranty period.
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return
the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety
arise which could affect you.
Any implied warranties of merchantability and fitness applicable to the above described surface burner, griddle
tubular burner, or grill tubular burner are limited in duration to the period of coverage of the applicable express
written limited warranties set forth above. Some jurisdictions do not allow limitations on how long an implied
warranty lasts, so the above limitation may not apply to you. This warranty gives you specific legal rights, and
you may also have other rights which may vary from jurisdiction to jurisdiction.
built-in gas 24” w.
rangetops
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi (MS) 38930 USA • (662) 455-1200
Specifications subject to change without notice
For more product information, call 1-888-VIKING1 (845-4641), or visit the Viking web site at
(PS0804VR)
F1605G
10. The flame of the surface burner should be adjusted to just cover
the bottom of the pan or pot. Excessive burner setting may cause
scorching of adjacent countertop surfaces, as well as the outside of
the utensil. This is based on safety considerations.
11. Use dry pot holders. Moist or damp potholders on hot surfaces
may result in burns from steam. Do not let potholders touch hot
surface areas. Do not use a towel or other bulky cloth.
12. To reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil, the handle of
a utensil should be positioned so that it is turned inward toward
the center of the range, and so that it does not extend over
adjacent burners.
13. Surface areas near burners may become hot enough to cause
burns. During and after use, do not touch areas near burners until
they have had sufficient time to cool.
14. Once the unit is 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
Important Safety Instructions
WARNING
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the rangetop, follow basic precautions, including the
following:
1. Your unit should be installed by a qualified technician. The
appliance must be installed and electrically grounded according to
local codes. Have this technician show the the location of the gas
shut-off valve on the range so you know where and how to turn off
the gas if necessary.
2. Do not attempt to repair or replace any part of this appliance
unless specifically recommended in this manual. All servicing
should be referred to a qualified technician. A qualified technician
is required for any adjustments or conversions to Nat. or LP gas.
3. The “push-to-turn” knobs of this rangetop are designed to be
child-safe. However, children should not be left alone in the
kitchen while the range is in use. Do not store items of interest to
children over the unit. CAUTION: Children climbing to reach
items could be seriously injured.
4. GREASE is flammable and should be handled carefully. Do not
use water on grease fires. Never pick up a flaming pan. Smother
flaming pan by covering utensil completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside of utensil can be
extinguished with baking soda or, if available, a multipurpose dry
chemical or foam type extinguisher.
5. Never leave the surface area unattended at high heat setting.
Boil-overs cause smoking and greasy spill-overs which may ignite.
6. 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.
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
7. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
8. Never use your rangetop for warming or heating a room. This is
based on safety considerations.
present).
15. The flueway must also remain clear.
16. Storage cabinet area above the unit must be 36” (91.4 cm) and
cannot project more than 13” (33.0 cm) outward from the rear wall.
Beware of potential hazards associated with retrieving items from
such cabinets when the unit is in operation.
17. Keep area clean and free from combustible material, gasoline, and
other flammable liquids.
9. Use proper pan size. Select utensils having flat bottoms large
enough to cover the burner. Using undersized utensils allows the
flame to come up the side of the utensil, scorching the outside of
the utensil and making cleanup harder.
4
5
18. This appliance is not connected to a combustion products
evacuation device. It shall be installed and connected in
accordance with current installation regulations giving particular
attention to the relevant requirements regarding ventilation.
Using Your Rangetop
Lighting the Burners
To light the burners, 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 reignition system. If the flame goes out for any reason, the
burners will automatically reignite if the gas is still flowing. When gas is
permitted to flow to the burners, the electric igniters start sparking.
On all surface igniters you should hear a “clicking” sound. If you do
not, turn off 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 be able to light. When the burner lights, turn the burner
control to any position to adjust the flame size. Setting the proper
height for the desired cooking process and selected utensil will result in
superior cooking performance, while also saving time and energy.
Before You Use Your New Rangetop
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.
Steel Griddle/Simmer Plate (If applicable)
The griddle is a heavy-weight, polished steel griddle that has a
USDA authorized protective coating. Before using, remove protective
coating with room temperature club soda using a Scotch Brite soft
scour pad. It is very important to season the griddle by coating lightly
with cooking oil.
®
Grill (If applicable)
The grates should be removed and washed in hot soapy water,
rinsed and then replaced prior to use. Other grill parts should be
removed, dusted, and replaced making sure that no flammable
materials have ben accidentally placed in the grill.
Wok Operation (If applicable)
Using the Trivet Grate
Trivet grate
(Center Wok Grate)
feet
The trivet grate converts
Drip Tray/Pan
the large burner grate to
a grate suitable for use
with large stock pots. To
use the trivet grate,
The drip tray should be pulled out and checked for flammable
materials. Make sure to unwrap the drip pan and replace it in its
proper place under the griddle or grill (if applicable).
place the small grate in
the center of the large
grate. Turn the trivet
grate until the feet on
the trivet grate rests
inside the notches
located on the center
ring of the large grate.
Wok Pan w/Lid (If applicable)
Remove all packaging materials and temporary labels from the
wok. Clean thoroughly with hot soapy water and dry thoroughly.
Apply a light coat of vegetable oil (do not use corn oil) to the entire
inside surface with a paper towel. Heat the wok on medium setting
until the cooking surface turns golden brown. Repeat this procedure
several times. This seasoning seals the pores of the metal, keeps food
from sticking, and prevents the wok from rusting. Wipe off excess oil
before using or storing.
Notches
6
7
Griddle/Simmer Plate Operation (If applicable)
Grill Operation (If applicable)
•Turn on kitchen ventilation product.
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
Griddle/Simmer Plate
Turning the thermostat counter clockwise to any “on” position
activates a glo-bar igniter and opens an electromechanical valve in the
system to start the gas valve. The griddle has a power “ON” light
which glows when the griddle thermostat is turned on. The light cycles
on and off with the burner.
Grill Cooking Tips
•When grilling chicken, roasts, well done steaks or chops and thick
pieces of meat, sear on HI. Then, reduce the heat setting to prevent
excessive flare-up. This will allow the food to cook through without
burning the outside.
•Turn the griddle control knob to desired temperature setting. Wait
until light cycles off for indication that the desired temperature has
been reached.
•Always turn off when not in use, or lower the heat between cooking
loads.
•After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and
o
turn it approximately 90 so that a waffle pattern will be seared onto
Cooking Tips
the food.
•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,
French toast, fish and sandwiches. This will help to reduce sticking.
Meats usually have enough natural oils.
•Remove food particles with a metal spatula during cooking to make
the cleanup easier and to avoid including those particles in the food.
•Do not overheat the griddle. Turn it off when not in use, or lower
heat between cooking loads.
•Use a metal spatula instead of tongs or a fork to turn the meat. A
spatula will not puncture the meat allowing juices to escape.
•Turn the meat over only once. Juices are lost when steaks, chops or
hamburgers are turned several times. The best time to turn the meat
is after the juices have begun to bubble to the surface.
•To test for doneness, make a small slash in the center of the meat, not
the edge. This will prevent loss of juices.
•Occasionally there may be flare-ups or flames above the grill due to
drops of fat falling onto the flame spreader. It is normal to have some
flare-up during grilling. Use a long handled spatula to move food to
another area until the flames subside.
•After using and cleaning the griddle, the surface should be wiped with
a light film of cooking oil to protect the finish from rust and corrosion.
Griddle Cooking Chart
o
o
Food
F
C
Eggs
Bacon
250-300
325-350
375-400
400
300
350
121-149
163-177
191-205
205
149
177
Pancakes
French Toast
Fish Fillets
Hamburger
Steaks
350
177
8
9
Grill Cooking Chart
Grill Cooking Chart
FOOD
WEIGHT
OR
THICKNESS
FLAME
SIZE
TOTAL SUGGESTED SPECIAL INSTRUCTIONS
FOOD
WEIGHT
OR
THICKNESS
FLAME
SIZE
TOTAL SUGGESTED SPECIAL INSTRUCTIONS
COOKING TIME
AND TIPS
COOKING TIME
AND TIPS
Beef
Hamburger
MEATS
Pork
Chops
1/2-3/4”
(1.3-1.9cm)
Med
8-15 minutes
Grill, turning once when
juices rise to the surface.
We recommend that ground
chuck be used fro
1/2”(1.3 cm)
1”(2.5cm)
Med
Med
20-40 minutes
35-60 minutes
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
Ribs
Med
High
Med
45-60 minutes
12-15 minutes
5-10 minutes
Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Steaks
Rib, Club,
Porterhouse,
T-Bone
Ham Steaks
(fully cooked)
1/2”
(1.3 cm)
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Sirloin
Rare
(140 F/60 C)
1”(2.5 cm) High
8-12 minutes
11-16 minutes
Remove excess fat from
edge. Slash remaining fat at
2” (5.1 cm) intervals to keep
edges from curling. Grill,
turning once.
o
o
1 1/2”
High
(3.8 cm)
Hot Dogs
Slit skin before cooking.
Grill, turning once.
Medium
(160 F/71 C)
1”(2.5 cm) Med
12-20 minutes
16-25 minutes
o
o
1 1/2”
to High
(3.8 cm)
POULTRY
Chicken
Broiler/Fryer
Halves or
Quarters
Well-done
(170 F/77 C)
1”(2.5 cm) Med
1 1/2”
(3.8 cm)
20-30 minutes
25-35 minutes
2-3 pounds
(.9-1.4 kg)
Low or
Med
1-1 1/2 hours
40-60 minutes turn, and brush frequently
with melted butter,
Place skin side up. Grill,
o
o
to High
margarine, oil, or marinade.
Tenderloin
5 pounds High
(2.3 kg)
30-40 minutes Remove surface fat and
connective tissue. Fold over
thin end to form uniformly
thick piece. Bind with string.
Grill turning to brown evenly.
Brush often with melted
FISH AND
SEAFOOD
Steaks
Halibut
Salmon
Swordfish
3/4”-1”
(1.9-2.5 cm) to High
Med
8-15 minutes
Grill, turning once; brush
with melted butter,
margarine, or oil to keep fish
moist.
butter, margarine or oil.
Cook until rare.
Whole
Catfish
Trout
4-8 ounces
(113-227g)
Med
to High
12-20 minutes (Same as for steaks)
10
11
Wok Pan w/Lid (If applicable)
Wash the wok after each use in hot, soapy water. Do not use
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your
rangetop must be kept clean and maintained properly.
Make sure all burners are “off” before cleaning. Disconnect power if
you are going to clean thoroughly with water.
harsh abrasives or scouring pad as they can harm the protective
seasoning. Dry thoroughly. Apply a light coat of cooking oil to the
inside surface with a paper towel. Place over medium heat for 15 - 30
seconds. Remove from heat and allow to cool. Wipe off excess oil
before storing in an inside cabinet. Do not store the wok pan and lid
outdoors.
Porcelain Parts (Grate and Grate Support)
Wok Cast Iron Burner (If applicable)
Allow the grate and grate support to cool to a safe temperature
level. Wipe up spillovers as soon as possible after they occur and before
they get a chance to burn in and cook solid. The grate and grate
support are coated with a porcelain enamel finish for durability. Wash in
hot, soapy water and rinse clean. For stubborn stains, use a mild
abrasive cleanser or non-abrasive soap-filled pad. Abrasive cleaners
used vigorously or too often can eventually scratch and harm the enamel.
For proper lighting and performance of the burner, keep the
electric igniter and burner ports clean. It is necessary to clean these only
when the flame does not burn blue completely around all rings of the
burner, when there is a severe spillover or when the burner does not
light, even though the electric spark igniter sparks. Clean the burner by
scraping off burned on food soil. Use a wire, a straightened paper clip,
or needle to clean the ports. Do not use a toothpick; it could break off
in the port. Be sure the venturi tube remains dry.
Control Panel
Burner
ports
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.
Orifice
Venturi tube
Control Knobs
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Do not soak knobs. 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.
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13
Griddle/Simmer Plate (If applicable)
To disassemble for thorough cleaning, remove parts after they have
cooled in the following order:
1. After using the griddle, always remove the drip pan located below it
by pulling the drip pan toward you. The drip pan needs to be
cleaned after each use of the griddle. Cooked-off grease will drain
from the griddle through the drain tube and accumulate in the drip
pan. Wash in hot soapy water or with an antibacterial cleaner. The
drip pan needs to be cleaned after each use. If grease is permitted
to accumulate, fire hazard could occur, since the griddle burners are
directly above the pan.
1. Grill grates
2. Smoke generator
plates
2. Rub the surface of a hot griddle with unsalted solid shortening,
vegetable oil or spray it with a non-stick cooking spray. Thoroughly
wipe it with a burlap or another rough cloth to remove food
particles and other residue.
3. Grill frame
3. Stubborn spots may be removed by rubbing the surface with a
rough grained nylon scrubbing pad with cooking oil. If necessary,
(Grill burner -
Do Not Remove)
o
o
flush the surface of a warm griddle (200 F/93 C) with club soda and
wipe over entire surface with a paper towel. Coat lightly with
cooking oil.
4. Grill burner shield
5. Heat deflector
shields
4. Special griddle cleaners are commercially available which may be
used to remove heavy soil build-up. Follow manufacturer’s
directions exactly. Rinse the griddle with room temperature club
soda after using these cleaners. Dry and coat lightly with cooking
oil. Use griddle stones only when absolutely necessary and then
with extreme caution. Wipe away any griddle-stone dust and food
particles and coat lightly with cooking oil.
Clean greasy parts with a household grease solvent such as household
ammonia and water. If necessary, a soap filled steel wool pad can be
used on the grill frame shield, grill burner, and grill heat deflector.
5. Using hot soapy water to clean the griddle will remove the cooked-
in seasoning and will require re-seasoning by coating lightly with
cooking oil.
6. Never flood a hot griddle with cold water! This promotes griddle
warping and can cause the griddle plate to crack if continued over a
period of time.
After using the grill, always remove the drip pan located below it by
pulling the drip pan toward you. The drip pan needs to be cleaned
after each use of the griddle. Cooked-off grease will drain from the
griddle through the drain tube and accumulate in the drip pan. Wash
in hot soapy water or with an antibacterial cleaner. The drip pan needs
to be cleaned after each use. If grease is permitted to accumulate, fire
hazard could occur, since the grill burners are directly above the pan.
Grill (If applicable)
The grill grate may be cleaned immediately after cooking is complete
and before turning off the flame. Wearing a barbecue mitt to protect
your hand from heat, use a soft bristle barbecue brush to scrub the grill
grate. Dip the brush frequently in a bowl of water. Steam is created as
the water contacts the hot grate. The steam assists the cleaning
process by softening the food particles. For thorough cleaning of the
grill grate, soak 15 to 30 minutes in a hot water and detergent solution.
After soaking, scrub with a soft scotch brite pad. DO NOT USE a steel
wool pad or abrasive cleaners. They could damage the porcelain
finish.
14
15
Service Information
Stainless Steel Parts
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
If service is required after checking the troubleshooting guide:
1. 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.
2. Have the following information readily available:
Model Number
Serial Number
Date of Purchase
Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
Do not use
when soapy water will not do the job.
steel wool, abrasive
cloths, abrasive cleaners, or powders. If necessary to scrap stainless
steel to remove encrusted materials, soak the area with hot towels to
loosen the material, then use a wooden or nylon spatula or scraper.
Do not use a metal knife, spatula, or any other metal tool to scrape
stainless steel. For occasional heavy cleaning use, a cleaner such as
Liquid Zud can be used according to package directions. 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.
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 (888) 845-4641 or write to:
VIKING RANGE CORPORATION
Brass Parts
CAUTION: All brass special ordered parts are coated with an epoxy
coating.
DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE
PREFERRED SERVICE
BRASS OPTION PARTS. All brass parts should be wiped regularly with
hot soapy water.
111 Front Street
Greenwood, Mississippi (MS) 38930 USA
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
rangetop is located on the left rear side of the burner box.
Power Failure
Due to safety considerations and the possibility of personal injury in
attempting to light and extinguish the burner, the grill should, under no
circumstances, be used during a power failure. The grill burner control
should always remain in the “OFF” position during a power failure.
Momentary power failure can occur unnoticed. The rangetop is
affected only when the power is interrupted. When it comes back on,
the rangetop will function properly without any adjustments. A
“brown-out” may or may not affect range operation, depending on
how severe the power loss is.
Model Number
Date of Purchase
Dealer’s Name
Address
Serial Number
Date Installed
If service requires installation of parts, use only authorized parts to
ensure protection under the warranty.
Please retain the manual for future reference
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