Viking Oven F20288 User Manual

PROFESSIONAL SERIES  
OUTDOOR GAS OVEN WARRANTY  
ONE YEAR FULL WARRANTY  
Outdoor gas ovens 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.  
Viking  
use & care manual  
FIVE YEAR LIMITED WARRANTY  
Any oven 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.  
TEN YEAR LIMITED WARRANTY  
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or workmanship in  
normal household use during the second 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.  
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. Warrantors 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.  
outdoor gas oven  
Any implied warranties of merchantability and fitness applicable to the above described oven tubular burner, porcelain  
oven, or porcelain inner door panel 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.  
VIKING RANGE CORPORATION  
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200  
Specifications subject to change without notice  
F20288D  
(PS0305VR)  
 
12. A risk of tip-over may result if the appliance is not installed in  
accordance with installation instructions including excessive  
loading of the oven door or from abnormal usage.  
13. Keep area clean and free from combustible material, gasoline, and  
other flammable liquids.  
14. Do not heat unopened food containers; buildup of pressure may  
cause the container to explode and result in injury.  
15. Never sit, step, stand, or lean on any part of the oven, or injury  
may result.  
16. Beware of potential hazards associated with retrieving items from  
cabinets when the oven is in operation.  
17. Once the unit is installed as outlined in the Installation Instructions,  
it is important that the fresh air supply is not obstructed.  
Important Safety Instructions  
WARNING  
To reduce the risk of fire, electrical shock, injury to persons, or damage  
when using the oven, follow basic precautions, including the following:  
1. Your unit should be installed by a qualified technician. 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 an 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” knob of this oven is designed to be child-safe.  
However, children should not be left alone while the oven 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.  
Before You Use Your Oven  
All gas ovens 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 oven thoroughly with hot soapy water.  
5. Wear proper apparel. Loose-fitting or hanging garments should  
never be worn while using the appliance.  
6. Never use your oven for warming or heating a room. This is based  
on safety considerations.  
7. Use dry pot holders. Moist or damp pot holders on hot surfaces  
may result in burns from steam. Do not use a towel or other bulky  
cloth.  
8. The vent ducts must also remain clear and unobstructed  
9. Do not line the oven with aluminum foil.  
10. Do not drape towels or any materials on oven door handles.  
These items could ignite and you could get burned.  
11. Use care when opening oven door. Let hot air or steam escape  
before removing or replacing food.  
4
5
 
Kitchen Equivalents and Metrics  
Using Your Oven  
Measure  
1 tablespoon  
2 tablespoons  
1 jigger  
1/4 cup  
1/3 cup  
1/2 cup  
1 cup  
1 pint  
1 pound  
2.21 pounds  
Equivalent  
3 teaspoons  
1 ounce  
1 1/2 ounces  
4 tablespoons  
5 tbsp. plus 1 tsp.  
8 tablespoons  
16 tablespoons  
2 cups  
Metric*  
15 mL  
30 mL  
45 mL  
60 mL  
Preheating  
Preheating the oven is not necessary when using temperatures below  
0
0
250 F. When baking items which require temperatures above 250 F, it  
is extremely important that you preheat the oven. For approximate  
preheat times, see chart below.  
80 mL  
125 mL  
250 mL  
30 grams  
454 grams  
1 kilogram  
Approximate Preheat Time  
4 1/2 mins.  
Temperature  
o
16 ounces  
35.3 ounces  
250 F  
0
6 mins.  
7 1/2 mins.  
9 mins.  
300 F  
0
350 F  
*Rounded for easier measuring  
0
400 F  
To Bake:  
1. Arrange the oven racks in the desired position BEFORE heating the  
oven. If cooking on two racks at the same time, use rack positions 2  
and 4.  
2. Turn the function selector to the desired temperature.  
3. Press ignitor until a difference in tone is noted.  
3. Place the food in the oven when preheated.  
Natural Airflow Baking  
This conventional baking/roasting is particularly suitable for dishes  
which require a high temperature. Many cookbooks contain recipes to  
be cooked in the conventional manner.  
Baking Tips  
•Make sure the oven racks are in the desired positions before you turn  
the oven on.  
•For best results, always preheat the oven.  
Pan Placement Tips  
•Do not open the oven door frequently during baking. If you must  
open the door, the best time is during the last quarter of the baking  
time.  
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that  
cover most of the rack, rack positions 2 or 3 produce the best results.  
•Stagger pans in opposite directions when two racks and several pans  
are used. No pan should be directly above another.  
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of  
each pan for even air circulation.  
•When baking on more  
than one rack, it is  
recommended to use the  
2nd and 4th position for  
•Bake to shortest time suggested and check for doneness before  
adding more time. For baked goods, a stainless steel knife placed in  
the center of the product should come clean when done.  
•Use good quality baking pans and sizes recommended in the recipe;  
warped, dented, or burned pans should not be used.  
•Shiny metal pans are preferred for baking items such as cakes,  
cookies, and muffins because they produce light, golden crusts due to  
heat being reflected by the metal.  
•Glass pans may also be used for cake baking. Reduce the oven  
temperature by 25 degrees when using a glass pan, but bake for the  
same amount of time called for in the recipe.  
more consistent even  
baking.  
•Pies are best baked in pans which absorb and hold heat. Glass,  
enamel, dull-finished metal, and porcelain enamel finish give pies a  
golden brown crust.  
6
7
 
Baking Chart  
Solving Baking Problems  
Baking problems can occur for many reasons. Check the chart for the  
causes and remedies for the most common problems. It is important  
to remember that the temperature setting and cooking times you are  
accustomed to using with your previous oven may vary slightly from  
those required with this oven. If you find this to be true, it is necessary  
for you to adjust your recipes and cooking times accordingly.  
Recommended  
Pan  
Conventional  
Temperature  
Conventional  
Time  
(min.)  
o
o
( F)  
( C)  
BREADS  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
375  
400  
400  
375  
400  
375  
475  
191  
204  
204  
191  
204  
191  
191  
30-35  
12-15  
8-10  
30-35  
25-30  
15-20  
15-20  
Cookie Sheet  
Cookie Sheet  
Loaf Pan  
8”x8” (20x20 cm)  
Muffin Tin  
BAKING PROBLEM REMEDIES  
PROBLEM  
Food browns  
unevenly  
CAUSE  
Improper heating  
REMEDY  
Preheat until desired  
temperature is reached.  
Remove foil.  
Muffin Tin  
Aluminum foil on rack  
or oven bottom  
CAKES/COOKIES  
Angel food  
Bundt  
Baking utensils too large  
for the recipe or oven.  
Several utensils crowded  
together  
Use correct size utensil.  
Tube Pan  
Tube Pan  
Muffin tin  
13”x9” (23x33 cm)  
9” (23 cm) round  
Loaf Pan  
13”x9” (23x33 cm)  
Cookie Sheet  
Cookie Sheet  
375  
350  
350  
350  
350  
350  
350  
375  
350  
191  
177  
177  
177  
177  
177  
177  
191  
177  
35-45  
45-50  
16-20  
40-50  
30-35  
60-65  
25-30  
12-15  
10-12  
Leave at least 1 1/2”  
(3.8 cm) or more space  
between all utensils and  
oven walls.  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
Food too brown Baking utensil too large  
Use correct utensil  
on bottom  
Baking utensil dark or glass  
Lower oven temperature  
25 F (-3.8 C) for this type  
of utensil.  
o
o
Food dries  
before  
browning  
Cookies too  
brown on  
bottom  
Oven temperature too high  
Oven door opened too  
frequently  
Lower oven temperature  
Check food at minimum  
time.  
Use a cookie sheet (not a  
baking pan).  
PIES/PASTRY  
Pie Crust  
Two Crust, Fruit 9” (23 cm) round  
Pumpkin Pie  
Custard  
Cream Puffs  
9” (23 cm) round  
425  
375  
375  
350  
400  
218  
191  
191  
177  
204  
10-12  
55-60  
40-45  
35-40  
30-35  
Pans too deep  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
Dark cookie sheet  
Use light, shiny cookie  
sheet.  
Oven temperature too high  
Hot cookie sheet  
Lower oven temperature  
Allow cookie sheet to  
cool between batches.  
Lower temperature;  
if using glass pan, lower  
MISCELLANEOUS  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
Stuffed Peppers 13”x9” (23x33 cm)  
Cookies too  
flat  
375  
375  
350  
375  
400  
191  
191  
177  
191  
204  
60-75  
55-60  
45-50  
60-70  
25-30  
Cake too brown Oven temperature too high  
on bottom or  
o
o
crust forms on  
bottom  
25 F (-3.8 C)  
Quiche  
9” (23 cm) round  
Cakes burns on Oven too hot  
Reduce temperature.  
Use recommended pan  
size; fill pan no more  
2/3 full.  
sides or not  
done in center  
than  
Wrong pan size  
8
9
 
Roasting Chart  
Roasting Tips  
Type and  
Cut of Meat  
Weight Conventional  
Conventional  
Time  
(min./lb.)  
Internal  
Always use the broiler pan and grid supplied with each oven. The hot  
air must be allowed to circulate around the item being roasted. Do not  
cover what is being roasted. Poultry will have a light, crispy skin, and  
meats will be browned, not dry or burned. Cook meats and poultry  
directly from the refrigerator. There is no need for meat or poultry to  
stand at room temperature.  
(lbs)  
Temperature  
Temperature  
o
o
o
o
( F)  
( C)  
( F)  
( C)  
BEEF  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
325  
163  
25  
30  
40  
140  
155  
170  
60  
68  
77  
•Always roast meats fat side up. No basting is required when the fat  
side is up. Do not add water to the pan, as this will cause a steamed  
effect. Roasting is a dry-heat process.  
•Poultry should be placed breast side up on the grid in the broiler pan.  
Brush poultry with melted butter, margarine, or oil before and during  
roasting.  
•When using a meat thermometer, insert the probe halfway into the  
center of the thickest portion of the meat. (For poultry, insert the  
thermometer probe between the body and leg into the thickest part  
of the inner thigh.) The tip of the probe should not touch bone, fat,  
or gristle to ensure an accurate reading. Check the meat  
thermometer 2/3 of the way through the recommended roasting time.  
After reading the thermometer once, insert it 1/2” (1.3 cm) further into  
the meat, then take a second reading. If the second reading registers  
below the first, continue cooking the meat.  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
325  
325  
163  
163  
25  
30  
155  
170  
68  
77  
Tip Roast  
•Medium  
•Well Done  
35  
40  
155  
170  
68  
77  
LAMB  
Leg of Lamb  
3 - 5  
3 - 5  
325  
325  
163  
163  
30  
35  
180  
180  
82  
82  
PORK  
Pork Loin  
Pork Chops  
1” (2.5 cm) thick 1 - 1.5 350  
177  
163  
55-60 (total time) 180  
82  
82  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
325  
325  
30 - 35  
18  
180  
140  
•Roasting times always vary according to the size, shape, and quality of  
meats and poultry. Less tender cuts of meat are best prepared in the  
conventional bake setting and may require moist cooking techniques.  
Remove roasted meats from the oven when the thermometer registers  
(fully cooked)  
163  
60  
O
o
o
o
POULTRY  
Chicken, whole 3 - 4  
Chicken,  
quarters  
Turkey,  
unstuffed  
Turkey,  
stuffed  
Turkey Breasts  
Cornish Hens  
5 F to 10 F (-15 C to -12 C) lower than the desired doneness. The  
meat will continue to cook after removal from the oven. Allow roasts  
to stand 15 to 20 minutes after roasting in order to make carving  
easier.  
375  
350  
191  
177  
30  
20 - 25  
180  
180  
82  
82  
4
12 - 16 325  
12 - 16 325  
163  
163  
16 - 20  
18 - 24  
25  
180  
180  
180  
82  
82  
4 - 6  
1 - 2  
350  
350  
177  
177  
82  
82  
55-60 (total time) 180  
10  
11  
 
Cleaning and Maintenance  
Replacing the battery (cart models)  
Any piece of equipment works better and lasts longer when maintained  
properly and kept clean. Cooking equipment is no exception. Your  
oven must be kept clean and maintained properly.  
Each cart model is equipped with a battery for the electronic ignition.  
To replace the battery:  
1. Locate the access door on the back left rear side of the cart.  
2. Remove the two screws located at the bottom of the access door.  
3. Locate the round black cap behind the access panel.  
4. Unscrew cap. Battery is snapped in the cap.  
Control Knob  
MAKE SURE THE CONTROL KNOB POINTS TO THE OFF POSITION  
BEFORE REMOVING. Pull the knob straight off. Wash in detergent  
and warm water. Do not soak the knob. 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.  
5. Snap cap on battery and screw back into slot inside cart.  
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  
when soapy water will not do the job. Do not use 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.  
9-volt Battery  
Battery cap  
Access Door  
Brass Parts  
Screws  
CAUTION: All brass special ordered parts are coated with an epoxy  
DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE  
coating.  
BRASS OPTION PARTS. All brass parts should be wiped regularly with  
hot soapy water.  
Oven Racks  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad.  
12  
13  
 
Replacing the battery (built-in models)  
Service Information  
If unit fails to operate:  
1. Replace battery  
2. Call for Service  
Each built-in oven is equipped with a battery for the electronic ignition.  
To replace the battery:  
1. Locate the lower access panel on the front of the oven.  
2. Remove the two screws located at the top of the access panel.  
3. Locate the round black cap behind the access panel.  
4. Unscrew cap. Battery is snapped in the cap.  
If service is required:  
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.  
6. Snap cap on battery and screw back into slot inside the oven.  
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.  
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 PREFERRED SERVICE  
111 Front Street  
Greenwood, Mississippi 38930 USA  
9-volt battery  
Battery cap  
Record the following information indicated below. You will need it if  
service is ever required. The serial number and model number for your  
oven is located behind the lower access panel.  
Model Number  
Date of Purchase  
Dealers Name  
Address  
Serial Number  
Date Installed  
Screws holding access  
panel  
Lower access panel  
Please retain the manual for future reference  
15  
14  
 

Therma Tru Door Light Commercial Pre Hung User Manual
Timex Heart Rate Monitor W265 User Manual
Toshiba Network Card VF S9 User Manual
Tripp Lite Indoor Furnishings 4POSTRAILKIT User Manual
Ultra Start Automobile Alarm 4500 User Manual
Uniden Cordless Telephone 9610 User Manual
Uniden Cordless Telephone DX 834 Series User Manual
Uniden Portable Radio 810e User Manual
Vivitek Projector D9 User Manual
VXI Corded Headset Aruba User Manual