Viking VSOC530 Use and Care Manual - Page 5
Information You Need To Know
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Getting Started Information You Need To Know UNPACKING AND EXAMINING YOUR OVEN 1. Remove all packing materials from inside the oven. 2. Remove the feature sticker, if there is one. Check the oven for any damage, such as misaligned or bent oven, damaged oven seals and sealing surfaces, broken or loose door hinges and latches and dents inside the cavity or on the front side of the oven. If there is any damage, do not operate the oven and contact your dealer or an AUTHORIZED SERVICER. 3. Install or locate this appliance only in accordance with the provided Installation Manual. OVEN CAVITY SEALING SURFACES GROUNDING INSTRUCTIONS This appliance must be grounded. The oven is equipped with a cord having a grounding wire with a grounding plug. It must be plugged into a wall receptacle that is properly installed and grounded in accordance with the National Electrical Code and local codes and ordinances. In the event of an electrical short circuit, grounding reduces risk of electric shock by providing an escape wire for the electric current. DOOR SEALS DOOR HINGES DOOR LATCH CHOOSING A LOCATION FOR YOUR OVEN You will use your oven frequently, so plan its location for ease of use. Your oven can be built into a cabinet or wall by itself, or above any electric wall oven, microwave drawer or warming drawer that specify the combination of this oven. It cannot be built in above any gas wall oven. Min. 2" (5.1 cm) Min. 36" (91.5 cm) Combi Steam/ Convec™ Oven Cutout Electric Wall Oven / Warming Drawer / Microwave Drawer Cutout WARNING - Improper use of the grounding plug can result in a risk of electric shock. Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance. If you have any questions about the grounding or electrical instructions, consult a qualified electrician or service person. ABOUT SAFETY • Check foods to see that they are cooked to the United States Department of Agriculture's recommended temperatures. TEMP FOOD 160˚F (71˚C) ...for fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food. 165˚F (74˚C) ...for leftover, ready-to-reheat refrigerated, and deli and carryout "fresh" food. 170˚F (77˚C) ... white meat of poultry. 180˚F (82˚C) ... dark meat of poultry. To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. • Accessible parts (e.g. oven door, oven cavity, dishes and accessories) may become hot during use. Use dry pot holders or oven mitts when removing container, food 5 E