VikingメーカーVDSC5366VBLPの使用説明書/サービス説明書
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F20532F EN (122112) 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.
Congratulations 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 self-cleaning range. Y our V iking range is designed to offer years of reliable service.
W ar nings 5 4 Getting Started Getting Started W ar ning 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.
7 6 W ar nings Getting Started Getting Started T o 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 flammable vapors and materials.
9 Utensil Safety (cont.) • This appliance has been tested for safe perfor mance using conventional cookware. DO NOT use any devices or accessories that are not specifically recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven convection systems.
1 1 Getting Started W ar nings 1 0 Important Safety Notice and Warning (State of California Proposition 65) WARNING: This product contains one or more chemicals known to the State of Califor nia to cause cancer .
1 3 1 2 Getting Started Getting Started W ar nings CAUTION DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured. W ARNING BURN HAZARD When self-cleaning, surfaces may get hotter than usual.
Product Controls 1 5 Range Features 1 4 Range Features OVEN CLEAN GRIDDLE CLEAN OVEN 48” Six-Burner/Griddle model shown Interior Oven Light Switch Left Rear Burner Control Knob (15,000 BTU) Left Fro.
1 7 Product Controls 1 6 Oven Functions and Settings BAKE (T wo-Element Bake) Us e th is se ttin g for ba ki ng, r oas ting , and ca ss ero les . CONV BAKE (Convection Bake) Use this set tin g to bak e and roa st fo ods at the sa me tim e wi th min imal tas te trans fer .
1 9 1 8 Surface Cooking Tips • Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter .
Operation 2 1 2 0 Operation Food T emp (°F) T emp (°C) Eg gs 2 50 -30 0 12 1- 149 Ba co n 30 0-3 25 1 49 -16 3 Pa nc ak es 37 5- 40 0 191 -2 05 Fr en ch T oa st 40 0 20 5 Fi sh Fi lle ts 30 0 14 9 H.
Operation 2 3 2 2 Operation Surface Operation Surface Operation Grill T wo-piece drip pan Burner Burner Burner Flavor - generator plates Drip tray Drip tray Drip tray Char -Grill Assembly Ch ar -G ril l Co oki ng T ip s (c ont .) • T o t es t for don enes s, ma ke a sm all s la sh in the ce nter of th e mea t, no t th e edg e.
Operation 2 5 2 4 Operation Surface Operation Grill Cooking Chart Surface Operation Grill Cooking Chart Food Weight or thickness Flame size Su gges ted co okin g ti me (m in ) Special instructions and tips BEEF Hamburger 1/ 2” (1 .3 cm) – 3/ 4” (1.
2 6 2 7 Broil element Oven light 6 5 4 3 2 1 T ruConvec™ element (behind baffle) One Standard rack T wo T ruGlide racks Concealed bake element Oven light Operation Preheat For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking.
2 9 2 8 Using the Oven Operation Operation Conventional and Convection Cooking Because of variations in food density , surface texture and consistency , some foods may be prepar ed more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard.
Operation 3 1 3 0 Operation B AK E ( T w o- El e m en t B a ke ) Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking.
Operation 3 2 Operation 3 3 Baking Chart Single Rack Time Food Pan Size Position T emp (min) BR EA DS Bi sc uit s Co ok ie s he et 3 o r 4 400 ˚ F (20 4. 4˚ C ) 8 - 10 Y ea st lo af Lo af pan 3 o r 4 37 5 ˚ F ( 19 0.6 ˚ C ) 30 - 3 5 Y ea st r ol ls Co ok ie s he et 3 o r 4 40 0 ˚ F ( 20 4.
Operation 3 5 3 4 Operation Solving Baking Pr oblems Baking problems can occur for many reasons. Check the chart below for the causes and r emedies for the most common pr oblems.
Operation 3 7 3 6 Operation Roasting Roasting Tips (cont.) • When using a meat ther mometer , 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.
3 9 3 8 Operation Convection Roasting Chart Time Internal Food Weight T emp (min/lb) T emp B EE F R ib r oa st Ra r e 4 - 6 l bs 3 25 ˚ F (1 62 .8 ˚ C) 25 14 0˚ F ( 60 .0˚ C) Me di um 4 - 6 l bs 3 25 ˚ F (16 2. 8˚ C) 2 4 15 5˚ F ( 68. 3˚ C) W el l do ne 4 - 6 l bs 32 5˚ F ( 16 2.
4 1 4 0 Operation Br oiling Operation LOW BROIL This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes.
4 3 4 2 Broiling Chart T ype and Time Cut of Meat Weight Setting Rack (min) B EE F S ir lo in , 1 " Ra r e 12 oz C on ve nt io nal Br oi l 5 7 Me di um 12 oz C on ve nt io nal Br oi l 5 9 W el l .
4 5 4 4 Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Y our range must be kept clean and maintained properly . Before cleaning, make sure all controls are in the “OFF” position.
4 7 Product Care 4 6 Product Care Stainless Steel Parts All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner designed for that material when soapy water will not do the job.
4 8 4 9 Product Care DO NOT touch bulb with bare hands. Clean off any sign s of oil fr om the bulb and handle with a soft cloth. W ARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. Replacing Oven Lights Product Care W ARNING DO NOT touch bulb with bare hands.
Product Care Product Care Door Replacement and Adjustment 1 2 3 4 Reinstall door to range. Open door completely . Reinstall hinge trim. Remove pins from hole in hinges. 5 If the 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.
Service Infor mation 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.
5 4 5 5 PR OFE SSI ONA L S ERI ES FR EES T AN DIN G D UAL FUE L RA NG ES W AR RA NTY THREE YEAR FULL WARRANTY Freestanding dual fuel ranges and all of their component parts, except as detailed below*.
デバイスViking VDSC5366VBLPの購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Viking VDSC5366VBLPをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはViking VDSC5366VBLPの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Viking VDSC5366VBLPの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Viking VDSC5366VBLPで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Viking VDSC5366VBLPを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はViking VDSC5366VBLPの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Viking VDSC5366VBLPに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちViking VDSC5366VBLPデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
