F20813D EN:Layout 1.qxd
Use & Care
Professional Built-In Electric Touch Control
Single and Double Ovens
VESO5302T / VEDO5302T
CVESO5302T / CVEDO5302T
Congratulations
Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances
you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service.
Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.
Some key features of this appliance include:
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14 different cooking modes to make even your most challenging baking projects a success.
Split baking and broiling elements, reducing your preheating time and heating your food more evenly.
An extra-large reversing fan, allowing you to cook even large quantities of food more quickly and evenly.
Four convection modes, offering greater air circulation to shorten cooking times and cook foods more evenly.
Dual broiling elements, producing intense radiant heat for faster broiling and a larger coverage area.
Three broiling modes, including a special low-broil mode for delicate broiling and top-browning.
A profiled, hidden bake element for easier cleaning.
Six adjustable rack positions with the largest usable baking space available in this class.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact
our consumer support center at 1-888-(845-4641).
We appreciate your choosing a Viking Range, LLC product and hope that you will again select our products for your other
major appliance needs. For more information about the complete selection of products, contact your dealer or go to
vikingrange.com in the US or brigade.ca in Canada.
WARNING
WARNING
If the information in this manual is not followed exactly, a fire or
explosion may result causing property damage, personal injury
or death.
NEVER cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the oven
and may cause carbon monoxide poisoning. Aluminum foil
linings may also trap heat, causing a fire hazard.
WARNING
WARNING
NEVER use this appliance as a space heater to heat or warm
the room. Doing so may result in carbon monoxide poisoning
and overheating of the oven.
To avoid sickness and food waste when using automatic time
baking:
• Do not use foods that will spoil while waiting for cooking to
start, such as dishes with milk or eggs, cream soups,
custards, fish, pork, poultry, or foods with stuffing.
WARNING
Do not use commercial oven cleaners inside the oven. Use of
these cleaners can produce hazardous fumes or can damage
the porcelain finishes.
• Any food that has to wait for cooking to start should be very
cold or frozen before it is placed in the oven.
• Do not use foods containing baking powder or yeast when
automatic time baking. They will not rise properly.
WARNING
To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.
• Do not allow food to remain in the oven for more than two
hours after the end of the cooking cycle.
2
Table of Contents
Getting Started
Important Safety Instrutions ____________________________________________________________________________________________________ 4
Product Controls
Built-In Electric Oven Features __________________________________________________________________________________________________ 5
Oven Control Panel ________________________________________________________________________________________________________________6
Touch Pad Functions ______________________________________________________________________________________________________________ 7
Programming Modes
Clocks and Timers
Setting the Clock ________________________________________________________________________________________________________ 10
Setting the Timer ________________________________________________________________________________________________________ 10
Cook Time and Stop Time ____________________________________________________________________________________________________ 10
Oven Settings
Brightness ________________________________________________________________________________________________________________ 12
Degree Format (Fahrenheit or Celsius) ______________________________________________________________________________ 12
Tones ______________________________________________________________________________________________________________________ 12
Tone Volume______________________________________________________________________________________________________________ 13
Timeouts __________________________________________________________________________________________________________________ 14
Clock Format (12-hour or 24-hour) __________________________________________________________________________________ 14
Sabbath Mode __________________________________________________________________________________________________________ 15
Showroom Mode ____________________________________________________________________15
Lock and Unlock ________________________________________________________________________________________________________ 15
Interior Oven Lights ____________________________________________________________________________________________________ 15
Recipe Function __________________________________________________________________________________________________________________ 16
Warming Modes ________________________________________________________________________________________________________________ 17
Bake Modes ______________________________________________________________________________________________________________________ 18
Broil Modes ______________________________________________________________________________________________________________________ 20
Roast Modes______________________________________________________________________________________________________________________ 21
Meat Probe ______________________________________________________________________________________________________________________ 22
Cooking Tips
Rack Positions __________________________________________________________________________________23
Preheat _____________________________________________________________________________________________ 23
Pan Placement Tips __________________________________________________________________________________ 24
Baking Tips __________________________________________________________________________________________ 24
Multiple Rack Baking _________________________________________________________________________________ 24
Conventional Baking Chart ___________________________________________________________________________ 25
Convection Baking Chart _____________________________________________________________________________ 26
Solving Baking Problems _____________________________________________________________________________ 27
Broiling Tips _________________________________________________________________________________________ 28
Broiling Chart _______________________________________________________________________________________ 28
Roasting Tips ________________________________________________________________________________________ 29
Conventional Roasting Chart _________________________________________________________________________ 29
Convection Roasting Chart ___________________________________________________________________________ 30
Product Care
Cleaning and Maintenance ___________________________________________________________________________ 31
Self-Clean Cycle ________________________________________________________________________________ 32
Replacing Light ______________________________________________________________________________________ 33
Trouble Shooting ____________________________________________________________________________________ 33
Error Handling _______________________________________________________________________________________ 34
Service Information __________________________________________________________________________________ 34
Warranty ____________________________________________________________________________________________ 35
3
Important Safety Instructions
• Use this appliance only for its intended use as described in this manual. Never use your appliance for warming or
heating the room. This is based on safety considerations.
• Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded
according to local codes.
• 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. Warranty service must be performed by an authorized
service agency.
• Children should not be left alone in the kitchen while the oven is in use. They should never be allowed to sit or
stand on any part of the appliance. CAUTION: Do not store items of interest to children over
the unit. Children climbing to reach items could be seriously injured. They should never be allowed to sit or stand
on any part of the appliance.
• GREASE - Grease is flammable and should be handled carefully. Do not use water on grease fires. Flaming
grease can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam-type
extinguisher. Let fat cool before attempting to handle it. Do not allow grease to collect around the oven or in
vents. Wipe up spillovers immediately.
• Loose-fitting or hanging garments should never be worn while using the appliance. Do not drape towels or
materials on oven door handles. These items could ignite and cause burns.
• Use only dry potholders. Moist or damp potholders onhot surfaces may result in burns from steam. Do not let
potholder touch hot surface areas. Do not use a towel or other bulky cloth.
• Keep area clean and free from combustible materials, gasoline, and other flammable liquids. Never use your oven
as a storage space. Combustible items (paper, plastic, etc.) may ignite, and metallic items may become hot and
cause burns.
• Do not heat unopened food containers; build-up of pressure may cause the container to explode and result in
injury.
• Always position oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not
let potholder contact hot heating element in oven.
• Use care when opening oven door. Let hot air or steam escape before removing or replacing food. Hot air or
steam can cause burns to hands, face and/or eyes.
• Keep oven vents unobstructed. The oven vent is located at the front of the oven and vents into the room.
• Do not clean door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move
the gasket.
• No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around
any part of the oven. Improper oven liners may result in a risk of electric shock or fire. Keep oven free from grease
buildup.
• Before self-cleaning the oven, remove broiler pan, broiler grid, oven racks, and other utensils. Do not use your
oven to clean other parts. A fan noise should be heard during the cleaning cycle. If not, call service before selfcleaning again.
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN. Heating elements may be hot
even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and
after use, do not touch or let clothing or other flammable materials contact heating elements or interior surfaces
of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause
burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.
4
Built-In Electric Oven Features
Oven Control Panel
Oven Function
and Temperature
Controls
Electronic Key
Pad Entry
Model/Serial
Number Plate
(under control
panel)
Broil Element
Interior
Oven Light
Meat Probe Jack
Oven Racks
(3/upper oven;
3/lower oven)
TruConvec™
Element
(behind baffle)
Bake Element
Interior Oven Light
Lower Oven
Professional Series Premiere double oven is shown above.
Meat Probe (available on Premiere models)
Cable
Probe
Handles
Plug
5
6
Automatic searing of the outside of
meats; simplifies roasting
Auto Roast*
Natural defrosting of food using fan
without heat
Defrost
Multi-rack baking for heavier or
frozen foods (e.g., frozen pies,
pizzas, entrees, vegetables)
Convection Bake
Conventional, single-rack baking
(breads, cakes, cookies, pastry, pies,
entrees, vegetables)
Oven Function Selector
Bake
Automatically turns the oven off
when the internal temperature of
the meat being roasted is reached
Meat Probe*
Using the convection fan over a
period of time, water is removed
from food by evaporation
Dehydrate
Faster than regular broiling with less
smoke generation for thicker meats
Convection Broil
Three conventional broil settings for
cuts of flat pieces of meat or meat
1-2 inches thick
Broil
The Electronic Timing
Center is used to program
and control all timing
functions.
Each oven function has a
separate setting.
(See descriptions)
The SET control up and down
arrows can be used to set any
temperature from 150°F
(65.6°C) to 550°F (287.8°C).
Creates an optimal environment for the
rising of yeast in many kinds of dough
Proof*
A self-cleaning cycle using high heat to
burn off soils and deposits
Self-Clean
Roasting whole turkeys, whole chickens,
hams, etc.
Convection Roast
Multi-rack baking for breads, cakes,
cookies (up to 6 racks of cookies at once)
Recipes*
The Electronic Keypad
Entry is used to program
and control all oven
functions.
Electronic Keypad
Entry
Accesses custom features such as
display brightness, Sabbath/Showroom
modes, and tones
Settings
Childproofing feature preventing the
controls from being activated when the
oven is not in use
Oven Lock
Controls the interior lights in the upper
and lower ovens
Oven Light Controls
Accesses, programs, and saves cooking
cycles from favorite recipes
The Oven Selector
Controls are used to
turn the upper or lower
oven on and off.
Oven Selector
Controls
TruConvecTM
IMPORTANT–The time-ofday must be set before any
other program can be used.
Electronic Timing
Center
Oven Function and
Temperature Controls
Oven Control Panel
Touch Pad Functions
Temperature Control
Both ovens share the temperature control. To use this feature, select the upper or lower oven, and then set the desired
temperature. The controls can be set at any temperature from 150° F (65.6° C) to 550° F (287.8° C).
Electronic Keypad Entry
Both ovens share the electronic keypad entry. The alphanumeric keys can be used to program and control all oven
functions.
Oven Function Selector Control
Both ovens offer 14 separate cooking modes from which you can choose the
one that best meets your cooking needs.
Bake
When using this function, full-power heat is radiated from the bake element in
the bottom of the oven cavity, while supplemental heat is radiated from the broil
element. This function is recommended for single-rack baking. Use this setting
for baking, roasting, and casseroles.
Bake
Broil
This function is a dry-heat cooking method, using direct or radiant heat on three
different settings: low, medium and high. The distance between the foods and
the broil elements determines broiling speed. This function is recommended for
small, individualized cuts, such as steaks, chops and patties.
Broil
TruConvec™
With this function, only the rear element operates at full power. There is no
direct heat from the bottom or top elements, and the motorized fan in the rear
of the oven circulates for even heating. Use this setting for foods that require
gentle cooking, such as pastries, soufflés, yeast breads, quick breads, and
cakes. This setting produces breads, cookies, and other baked goods with an
even texture and golden crusts. No special bakeware is required. Use this
function for single-rack baking, multiple-rack baking, roasting, and preparation
of complete meals. This setting is also recommended when preparing large
quantities of baked goods at one time.
TruConvecTM
Convection Bake
With this function, the bottom element operates at full power, and the top broil
element operates at supplemental power. The motorized fan in the rear of the
oven circulates heated air, providing a more even heat distribution. This even
circulation of air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. A major benefit
of convection baking is the ability to prepare food in larger quantities using
multiple racks. When roasting using this setting, cool air is quickly replaced,
searing meats on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. With this heating method, foods can be baked and
roasted at the same time with minimal taste transfer, even when different dishes
are involved, such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food. Use this setting for baking and roasting.
7
convection bake
Touch Pad Functions
Convection Broil
Using this function, the top element operates at full power. This function is exactly the
same as regular broiling with the additional benefit of air circulation by the motorized
fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak
temperatures on the food. Use this setting for broiling thick cuts of meat.
convection broil
Convection Roast
With this function, the convection element runs in conjunction with the inner and
outer broil elements. The reversible convection fan runs at a higher speed in each
direction, allowing the moisture to be sealed inside large cuts of meat, such as
roasts. This saves time when compared with single fan convection roast modes. Use
this setting for whole turkeys, whole chickens, and roasts.
NOTE: Because this function uses a high-speed convection fan for optimum
cooking performance, some noise may be noticed from this high fan speed.
This is normal.
Defrost
convection roast
With the temperature control off, a motorized fan in the rear of the oven circulates
air. This fan accelerates natural defrosting of the food without heat.
NOTE: To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.
Dehydrate
With this function, a motorized fan in the rear of the oven circulates warm air. Over a period of time, the water
is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the
activity of enzymes. It is important to remember that dehydration does not improve quality; only fresh, topquality foods should be dehydrated in your oven.
Self-Clean
The self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto the oven
interior. During this cycle, the oven uses high temperatures to burn off soils and deposits. An integral smoke
eliminator reduces odors associated with the soil burn-off. A powder ash residue is left in the bottom of the
oven after completion of the self-clean cycle. When the oven has cooled, remove any ash from oven surfaces
with a damp sponge or cloth.
Auto Roast*
This function further simplifies roasting by automatically searing the outside of meats, raising the pre-set
temperature by 100° F for a short time to sear the outside of the meat. The temperature then returns to the
pre-set temperature in the standard convection roast mode.
Meat Probe*
The probe temperature function is used to automatically turn the oven off when the internal temperature of
meat being cooked is reached.
8
Touch Pad Functions
Proof*
This function uses a low temperature to create an optimal environment for the yeast to rise in many types of
dough.
Recipes*
This setting accesses, programs, and saves cooking cycles from favorite recipes.
Interior Oven Light Controls
The upper and lower ovens have interior oven lights controlled by the right touch pad. Push the light button
to turn the interior oven lights on and off.
Oven Lock
This child protection function prevents the oven controls from being activated when the oven is not in use.
Settings
Use this function to access, program, and customize special features of your oven. Special features include
tones, timeouts, display brightness, and the Sabbath mode.
*Note: The AUTO-ROAST, PROOF, RECIPE and PROBE functions are included on the Premiere models.
Clocks and Timers
Electronic Timing Center
The Electronic Timing Center is used to program and control all timing functions on
your Viking appliance. It has four display and programming modes that are activated by
the four push buttons. Both the Timer and the Cook Time/Stop Time Modes can be
used to time cooking periods. These features can even be used at the same time when
both ovens are in use. For example, you can time-bake a casserole in the upper oven
using the Cook Time/Stop Time Mode, while broiling in the lower oven using the Timer.
One oven can also be cleaned while timing foods in the other oven using the timer.
Timer Alarm
• At the end of a program, the alarm will consist of three beeps, followed by two beeps every 10 seconds until the “CLEAR” button
is pressed.
• Whenever a valid function key is pressed or when a control function starts automatically, one beep will sound.
• When an invalid function key is pressed, two beeps will sound.
9
Clocks and Timers
Setting the Clock
The time-of-day must be set before any other program can be used. When your oven is first connected to the power in
your home, the timer display will show 12:00.
To Program the Time-Of-Day:
1. Press either the “UPPER OVEN” or “LOWER OVEN” button.
2. Press the “CLOCK SET” button. The clock will begin to flash.
The word “CLOCK” will be lit on the display.
3. Type in the correct time on the electronic number keypad.
4. Press the “CLOCK SET” button again. The clock is now set.
Alternate Method:
1. Press either the “UPPER OVEN” or “LOWER OVEN” button.
2. Press the “CLOCK SET” button. The clock will begin to flash. The word “CLOCK” will be lit on the display.
3. Use the up and down arrows to change the current time.
Press and Release
Press and Hold
L
Time increases by
one minute
Time increases by
10 minutes
M
Time decreases by
one minute
Time decreases by
10 minutes
4. Press the “SET” button on the temperature control or the “CLOCK SET” button on the electronic timing center. The
clock is now set.
Note: The time-of-day cannot be changed while there is a Bake Hours or Start Time cycle programmed into the
timer.
Setting the Timer
The timer is designed for accurate timing and is ideal for baking delicate items such as biscuits, cookies, and popovers,
and for precise broiling. The timer can be used for timing up to 12 hours. When setting the timer, the time displayed will
decrease in 1 minute increments. When the timer counts down to 1 minute, the timer alarm will give one short beep and
the display will change to seconds. When the timer reaches 0:00, the alarm will give one long beep.
To Set the Timer:
1. Press the “TIMER” button. The timer will display “0:00” and the word “TIMER.”
2. Type in the desired duration time on the electronic number keypad.
3. The timer will start automatically. (To cancel the entry, press the “CLEAR” button on the left side of the control panel
before the count down begins and the time is still flashing.)
4. The timer is now set.
Alternate Method:
1. Press the “TIMER” button. The timer will display “0:00” and the word “TIMER” will be lit on the display.
Press and Release
Press and Hold
L
Time increases by
one minute
Time increases by
10 minutes
M
Time decreases by
one minute
Time decreases by
10 minutes
2. Use the up and down arrows to set the timer.
3. Press “SET” or “TIMER” to program the timer. (To cancel the entry, press the “CLEAR” button on the left side of the
control panel.)
4. The timer is now set.
10
Clocks and Timers
Cook Time and Stop Time
With this oven, you can choose what times you need to start and stop cooking your food. The Cook Time and Stop Time functions
allow you to program your preferences.
Here’s how it works:
It is 2:00 PM and you would like to have your dinner ready at 6:00 PM. By programming your oven with a two-hour cook time and a
6:00 PM stop time, your oven will delay cooking until 3:50 PM. At 3:50, the oven will begin preheating. At 4:00 PM, the oven will
begin its two-hour cook time.
Cook Time and Stop Time Facts:
Both ovens can be set individually for Cook Time and Stop Time functions.
To Set Cook Time:
1. Select UPPER OVEN or LOWER OVEN.
2. Select an oven function and temperature before setting Cook
Time and Stop Time functions.
3. Press “COOK TIME” and the display will flash “0:00” and “COOK TIME” will be lit below.
4. Use numeric keyboard to enter the amount of time needed for cooking.
5. After the time is entered, the display will show “COOK TIME” under the timer field. (To cancel the entry, press the “CLEAR”
button on the left side of the control panel.)
6. Press “SET” or “ENTER” if the cook time is correct. Cook time is set.
NOTE: To cancel cook time during its cycle, press “COOK TIME” and then press the “CLEAR” button on the left side of the oven
control. Cooking will continue if the oven is on.
To Set Stop Time:
1. Set Cook Time, following the steps provided in the previous section.
2. Press “STOP TIME” and “STOP TIME” will be lit on the display.
3. Use numeric keyboard to enter the time you want to stop for cooking.
4. After the time is entered, the display will flash the time. (To cancel stop time, press the “CLEAR” button on the left side of the
control panel.)
5. Press “SET” or “STOP TIME” if the stop time is correct. Stop time is set and will begin when the oven is preheated.
NOTE: Display will show Cook Time and Stop Time. If you have entered a time incorrectly, you will hear a long beep and
the display will not change.
NOTE: To cancel stop time during its cycle, press “STOP TIME” and then press the “CLEAR” button on the left side of the oven
control. Cooking will continue if the oven is on.
When Stop Time has been reached:
1. Your oven will sound three beeps, and “HOLD” will appear on the display.
• The oven will stay at 150º F in hold mode for two hours.
• After two hours, the oven will sound four long beeps and shut off.
2. Press “OFF” to turn off the oven manually.
11
Oven Settings
These functions allow you to customize controls to suit your specific tastes.
Brightness
This mode offers users the ability to decrease or increase the intensity of the brightness of the electronic display panel.
Users may choose between four levels of brightness: 25%, 50%, 75%, and 100%.
To customize brightness level:
1. Press “SETTINGS.” Settings menu will appear in display.
2. Press the up or down arrows until “BRIGHTNESS: 100%” appears in the display. (The % shown is the current
brightness level.)
3. Press “ENTER” to change brightness level. Current value will flash.
4. Move up and down arrows to select desired brightness level.
5. Press “ENTER” to confirm brightness level.
6. To exit the Settings menu, press “SETTINGS.”
Degree Format
The oven has been preset to the Fahrenheit temperature scale. With this feature, users can switch to the Celsius
temperature scale.
To change degree format to Celsius:
1. Press “SETTINGS.” Settings menu will appear in display.
2. Press the up or down arrows until “DEGREES: FAHRENHEIT” appears in the display.
3. Press “ENTER” to change degree format. Current value will flash.
4. Use arrow keys to select “CELSIUS.”
5. Press “ENTER” again to set degree format.
6. To exit the Settings menu, press “SETTINGS.”
Tones
This function allows you to define the duration of tones and the number of tones for different events. Your oven is
programmed with different audible tones as demonstrated by the following chart:
To change the frequency and/or duration of any of the tone signals:
1. Press “SETTINGS.” Settings menu will appear in display.
2. Press the up or down arrows until “TONES…” appears in the display.
3. Press “ENTER,” and “RESTORE FACTORY DEFAULTS: NO” appears on the display.
4. Scroll up or down using the arrow keys to find the Tone you would like to change and press “ENTER.” Display will flash
and appear as follows:
“Short Key Entry: 5 sec”
Timeout
Name
Duration of
Timeout
5. Press “ENTER,” and the “1 x 1 SEC” value will flash.
6. Using the numeric keyboard, enter the number and the duration of tones desired. The number of tones can be a
value from 0 to 9. The duration of tones is measured in tenths of a second. You can enter a number from 0.0 to 9.0.
7. Press “ENTER” when finished. The tone is customized to your preference. At this point the oven plays the new tone. If
you do not like it, return to Step 10 to adjust the tone.
8. To exit the Settings menu, press “SETTINGS.”
12
Oven Settings
Description of
Tone
Used in…
Number
of Tones
Duration
(measured
in seconds)
1 Minute Left
Min/Sec or Cook Timer
1
1
Autostart
Cooking mode or timer starts without
pressing Set or Enter
2
0.1
End of Hold
Cook Time/Stop Time
4
1
Timer Expired
Min/Sec or Cook Timer
3
1
Failure
RTD error/Latch error
5
1
Invalid Entry
Error in programming
3
0.1
Periodic Reminder
After cooking mode finishes or during
programming to prompt action by user
1
0.1
Key Press
Information Entry
1
0.1
Invalid Key
Information Entry
3
0.1
Repeat Key
Information Entry
0
0
Oven Light Off
Turning light off
2
0.1
Oven Light On
Turning light on
1
0.1
Panel is Locked
Information Entry
3
0.1
Setpoint Reached
Cooking Modes
1
1
Meat Probe
Roasting Modes
3
1
Meat Probe within
10 degrees
Roasting Modes
2
1
Searing Time
Reached
Roasting Modes
3
1
Start Time Reached
Various Cooking Modes
1
1
Panel is Unlocked
Information Entry
2
0.1
Tone Volume
To change the TONE volume setting,
1.
2.
3.
4.
5.
6.
7.
8.
Press "SETTINGS." Settings menu will appear on display.
Press the up or down arrows until "TONES ..." appears on the display.
Press "ENTER," and "RESTORE FACTORY DEFAULTS: NO"
appears on the display.
Press the down arrow until "VOLUME: HIGH" appears on the display.
Press "ENTER" to change volume level. The current value will flash.
Use up and down arrows to select the desired volume level. Setting options are “HIGH”, “LOW” and “OFF.”
Press "ENTER" to confirm volume level setting.
To exit the Settings menu, press "SETTINGS.”
13
Oven Settings
Timeouts
Your oven is programmed with 4 preset timeouts that allow the user varying amounts of time to key in entries to the oven
control display. The amount of time allowed the user to respond to a programming prompt is called a timeout. If the user
fails to make an entry during the timeout period, the oven will default to its previous mode.
If you find that the amount of time allowed for programming does not meet your needs, you can redefine the limits of any
of the four timeouts. The chart below defines the 4 timeouts, their duration, and when they’re used:
Description
of Timeout
1
Short Entry
2 Medium Entry
Used in…
Duration
of
Timeout
Cycle setpoint, meat probe
setpoint, and setting the
5 seconds
minute/second timer
Entering cook/stop times,
setting time, selecting
functions and settings
10 seconds
3
Long Entry
Selecting, editing, and
entering Recipes
30 seconds
4
Lock Key
Hold Time
Locking the Oven
3 seconds
To change the duration of a Timeout:
1.
2.
3.
4.
Press “SETTINGS”. Settings menu will appear in display.
Press the up or down arrows until “TIMEOUTS…” appears in the display.
Press “ENTER” and “RESTORE FACTORY DEFAULTS”: NO” will appear on the display.
Scroll up or down using the arrow keys to find the timeout you would like to change and press “ENTER.”
Display will flash and appear as follows:
“1 Minute Left: 1 X 1 sec”
Tone Name
Duration of Tones
(in seconds)
Number of
Tones
5. Using the numeric keyboard, enter the number of seconds desired.
6. Press “ENTER” when finished. Timeout is customized to your preference.
7. To exit the Settings menu, press “SETTINGS.”
Clock Format
This feature allows users to choose a 12-hour or 24-hour format for the clock display.
To program the clock format:
1.
2.
3.
4.
5.
6.
7.
Press “SETTINGS.” Settings menu will appear in display.
Press up and down arrows until “12 or 24 HOURS: 12” appears in the display.
Press “ENTER” and the current setting will flash in the display.
Use arrow keys to choose “12” or “24.”
Press “ENTER” again to accept desired clock format.
To exit the Settings menu, press “SETTINGS.”
Push “SET” button.
8. Use the up arrow to toggle between “YES” and “NO”.
9. Select “YES” and push “SET” button.
10. To exit the “SETTINGS” menu, press “SETTINGS”.
14
Oven Settings
Sabbath Mode
This mode offers users belonging to religions with “no work” restrictions to program their ovens to comply with the Sabbath
requirement. When the oven door is opened in Sabbath mode, the oven light stays off while the convection fan and heating
elements remain on.
To program the Sabbath mode:
1.
2.
3.
4.
5.
6.
Press “SETTINGS”. Settings menu will appear in display.
Press up or down arrows until “SABBATH: NO” appears in the display.
Press “ENTER,” and “NO” will flash on display.
Use arrow keys to choose “YES” or “NO.”
Press “ENTER” again to accept Sabbath mode.
To exit the Settings menu, press “SETTINGS.”
Showroom Mode
This mode allows the oven to be hooked up to a 120 volt electrical supply for display or showroom mode purposes. In this
mode, the electronic display/controls and oven lights will function but the heating elements and convection fan will NOT
function.
To program the Showroom mode:
1.
2
3.
4.
5.
Press “SETTINGS”. Settings menu will appear in display.
Use the down arrow to scroll to “TIMEOUTS”.
At “TIMEOUTS” mode, hold the down arrow for 5 seconds.
Use the down arrow to scroll to “SHOWROOM”.
Push “SET” button.
6. Use the up arrow to toggle between “YES” and “NO”.
7. Select “YES” and push “SET” button.
8. To exit the “SETTINGS” menu, press “SETTINGS”.
Lock and Unlock
This feature prevents the control pads from being activated while the ovens are not being used.
To lock the ovens:
1. Press
on the right side of your oven control panel. Display shows “HOLD FOR LOCK.”
2. When locked, three short beeps will sound and the display will show “PANEL IS LOCKED.”
3. To unlock a double oven, press and hold “UPPER OVEN” or “LOWER OVEN” for 3 seconds. When unlocked, two short
beeps will sound and the display will show “PANEL IS
4. To unlock a single oven, press and hold the
UNLOCKED.”
and simultaneously press and hold the “OVEN ON” button
for 3 seconds. When unlocked, two short beeps will sound and the display will show “PANEL IS UNLOCKED”.
Interior Oven Lights (Two Pads)
Each oven has an interior light that can be turned off and on using the designated buttons on the oven control panel.
Press
or
to turn on the light in the upper or lower oven. (You will hear a beep to signal that the light is on.)
Press
or
again to turn off the light in the upper or lower oven. (You will hear two beeps to signal that the light is off.)
15
Recipe Function (Premiere Model Only)
Entering Recipe Name
This function programs and saves up to 100 cooking cycles from favorite recipes. Recipe
names are entered on the numeric keypad on the right side of the keyboard. When a key
with several letters is pressed for the first time, the first letter is entered. If the same key
is pressed a second time, the second letter is entered, and so on. For example, if the key
“2 ABC” is pressed once, the letter ‘A’ is entered. If the key is pressed 2 times, the letter
‘B’ is entered. If the key is pressed 3 times, the letter ‘C’ is entered. If the key is pressed
4 times, the digit ‘2’ is entered. Then lower case ‘a’, then ‘b’, then ‘c’, then ‘A’ again, and
so on.
“Amy’s Oatmeal Cookies”
If nothing is pressed within 2 seconds, the cursor moves to the next position. To return to the previous position use the right
“CLEAR” key. Pressing the ‘1’ key will also move the cursor to the next position as well as entering a space.
When subsequent characters are entered, the case and type of the character matches the previous character. For example, if
the previous character is a digit, then pressing the “2 ABC” key once would result in the digit ‘2’. If the previous character is a
lower case letter, then pressing the “2 ABC” key once would result in the letter ‘a’.
Entering a new recipe
1. Hit “RECIPES” twice.
2. “NAME” should be flashing.
3. Enter a recipe name using numeric keypad.
4. Hit a Bake function key.
5. Use arrow or numeric keypad to set the temperature.
6. If needed, hit “COOK TIME” key to enter cook time.
7. Hit “SET” or “ENTER” to save the recipe.
Editing a recipe
1. In the recipe list mode, hit “RECIPES.”
2. Recipe name should be flashing.
3. Use the following instructions to make changes:
• To change recipe name, use numeric keypad.
• To change cycle, press a Cycle key.
• To change temperature, press an arrow key.
• To change cook time, press the “COOK TIME” key.
4. Hit “SET” or “ENTER” to save the recipe.
Using a recipe
1. To use a programmed recipe, scroll through the list and press “ENTER” or “SET” to select and start the program.
Deleting a recipe
1. In the recipe list mode, hit “RECIPES.”
2. Recipe name should be flashing.
3. Use right “CLEAR” key to erase the name.
4. Hit “SET” or “ENTER.”
16
Warming Modes
Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Here are some tips for using your oven’s
dehydrate feature:
1. Prepare the food as recommended.
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”
3. Arrange the food on drying racks (not included with the oven, but available from specialty cooking dealers).
4. Select “DEHYDRATE” from the oven function control panel.
5. Press “SET” or “ENTER.” Dehydrate mode will begin immediately.
Defrost
This oven can defrost frozen food. To use the defrost function, take the following steps:
1. Place the frozen food on a baking sheet.
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”
3. Select “DEFROST” from the oven function control panel.
4. Press “SET” or “ENTER” to begin defrosting. The defrost mode will begin and the defrost temperature will be displayed.
WARNING
To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.
Proof
This function uses a low temperature between 90º and 110º F to create an optimal environment for the yeast to rise in many types
of dough. To use the proof function, take the following steps:
1. Place the dough on a baking sheet.
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”
3. Select “PROOF” from the oven function control panel.
4. Press “SET” or “ENTER” to begin proofing.
Oven Off
The oven will continue operating until you press the “OFF” button for the oven you are using. For example, if you are cooking in the
“UPPER OVEN,” press the “OFF” button nearest this button on the control panel.
Bake
This function is recommended for single-rack baking. Use this setting for baking, roasting, and casseroles. To bake, follow these
steps:
1.
2.
3.
4.
Arrange the oven racks in the desired positions before heating the oven.
Select “UPPER OVEN” or “LOWER OVEN.”
Set the Oven Function Selector to “BAKE.” Temperature display flashes a preset temperature of 350º F.
Set the temperature using one of the following two methods:
a. Confirm preset temperature and press “SET” or “ENTER.” The oven will begin Bake Preheat immediately.
OR
b. Change the temperature by typing the desired temperature
on the numeric keypad or using the up and down arrow
keys. Press “SET” or “ENTER” when finished. The oven will begin Bake Preheat immediately.
17
Bake Modes
During Bake Preheat
The display will alternate between showing the set baking temperature and the actual preheat temperature every 5
seconds. When the set baking temperature is reached, one long beep will sound and the display will show “BAKE.” Open
oven door and put food in oven.
To change set temperature during preheat stage:
Press and Release
L
Temperature increases by 5º F (or 2º C)
M
Temperature decreases by 5º F (or 2º C)
Convection Bake
This function is recommended for multi-rack baking. Foods can be baked and roasted at the same time with minimal taste
transfer, even when different dishes are involved, such as cakes, fish, or meat. To use convection bake, take the following
steps:
1.
2.
3.
4.
Arrange the oven racks in the desired positions before heating the oven.
Select “UPPER OVEN” or “LOWER OVEN.”
Set the Oven Function Selector to “CONV. BAKE.” Temperature display flashes a preset temperature of 325º F.
Set the temperature using one of the following two methods:
a. Confirm preset temperature and press “SET” or “ENTER.” The oven will begin Conv. Bake Preheat immediately.
OR
b. Change the temperature by typing the desired temperature on the numeric keypad or using the up and down arrow
keys. Press “SET” or “ENTER” when finished. The oven will begin Conv. Bake Preheat immediately.
During Convection Bake Preheat
The display will alternate between showing the set baking temperature and the actual preheat temperature every 5
seconds. When the set baking temperature is reached, one long beep will sound and the display will show “CONV.
BAKE.” Open oven door and put food in oven.
To change set temperature during preheat stage:
Press and Release
L
Temperature increases by 5º F (or 2º C)
M
Temperature decreases by 5º F (or 2º C)
18
Bake Modes
TruConvec™
This function is ideal for foods that require gentle cooking, single-rack baking, multiple-rack baking, roasting, and preparation of
complete meals. This setting is also recommended when preparing large quantities of baked goods at one time. To use
TruConvec™, take the following steps:
1.
2.
3.
4.
Arrange the oven racks in the desired positions before heating the oven.
Select “UPPER OVEN” or “LOWER OVEN.”
Set the Oven Function Selector to “TRUCONVEC.” Temperature display flashes a preset temperature of 325º F.
Set the temperature using one of the following two methods:
a. Confirm preset temperature and press “SET” or “ENTER.” The oven will begin TruConvec™ Preheat immediately.
OR
b. Change the temperature by typing the desired temperature on the numeric keypad or using the up and down arrow
Press “SET” or “ENTER” when finished. The oven will begin TruConvec™ Preheat immediately.
keys.
During TruConvec™ Preheat
The display will alternate between showing the set baking temperature and the actual preheat temperature every 5 seconds. When
the set baking temperature is reached, one long beep will sound and the display will show “TRUCONVEC.” Open oven door and
put food in oven.
To change set temperature during preheat stage:
Press and Release
L
Temperature increases by 5º F (or 2º C)
M
Temperature decreases by 5º F (or 2º C)
19
Broil Modes
Conventional broiling is most successful for cuts of meat one to two inches thick, and is also suitable for flat pieces of meat.
High Broil
With this setting, heat radiates at full power from both broil elements, located in the top of the oven cavity. The distance between
the foods and the broil elements determines broiling speed. For fast broiling, place food as close as two inches from the broil
element. Fast broiling is best for meats where "rare to medium" doneness is desired. Use this setting for broiling small and average
cuts of meat.
Medium Broil
With this setting, inner and outer broil elements pulse on and off to produce less heat for slow broiling. For slow broiling, allow
about four inches between the top surface of your food and the broil element. Slow broiling is best for chicken and ham. Use this
setting for broiling small and average cuts of meat.
Low Broil
This mode uses only a fraction of the oven’s available power to the inner broil element to produce delicate top-browning in only
three to four minutes on items such as meringue.
To Use Broil:
1. Arrange the oven rack in the desired position before turning the broiler on.
2. Place the food in the center of the cold broiler pan and grid supplied with your oven, and then place the broiler pan in the
oven.
3. Select “UPPER OVEN” or “LOWER OVEN.”
4. Set the Oven Function Selector to “BROIL.” Display will show “BROIL HIGH” and “ON” will flash. Medium and low displays
will show “CONV BROIL M” and “CONV BROIL L.”
5. Choose power level for BROIL:
a. For “HIGH BROIL,” press “SET.”
b. For “MEDIUM BROIL,” press down arrow key once. Display will change to MED, then press “SET.”
c. For “LOW BROIL,” press down arrow key twice. Display will change to LO, then press “SET.”
6. Close the door to the oven. With closed-door broiling, the broil element might cycle on and off if an extended broiling time is
required. A built-in smoke "eliminator" in the top of the oven will help reduce smoke and odors.
7. When cooking is complete, press the “OFF” button for the selected oven.
Convection Broil
Convection broiling has the advantage of broiling food slightly more quickly than conventional. Convection broiling of meats also
produces better results, especially for thick cuts. This is because meat sears on the outside and retains more juices and natural flavor
inside with less shrinkage.
To Use Convection Broil:
1. Arrange the oven rack in the desired position before turning the broiler on.
2. Place the food in the center of the cold broiler pan and grid supplied with your oven, and then place the broiler pan in the
oven.
3. Select “UPPER OVEN” or “LOWER OVEN.”
4. Set the Oven Function Selector to “CONV. BROIL.” Display will show “CONV BROIL H” and “ON” will flash. Medium and low
displays will show “CONV BROIL M” and “CONV BROIL L.”
5. Choose power level for CONVECTION BROIL:
a. For “HIGH CONVECTION BROIL,” press “SET.”
b. For “MEDIUM CONVECTION BROIL,” press down arrow key once. Display will change to MED, then press “SET.”
c. For “LOW CONVECTION BROIL,” press down arrow key twice.
d. Display will change to LO, then press “SET.”
6. Close the door to the oven. With closed-door broiling, the broil element might cycle on and off if an extended broiling time is
required. A built-in smoke "eliminator" in the top of the oven will help reduce smoke and odors.
7. When cooking is complete, press the “OFF” button for the selected oven.
Oven Off
The oven will continue operating until you press the “OFF” button for the oven you are using. For example, if you are cooking in the
“UPPER OVEN,” press the “OFF” button nearest this button on the control panel.
20
Roast Modes
Convection Roast
Use this function when roasting tender cuts of meat or poultry of any size. To use Convection Roast, follow these steps:
1. Arrange the oven racks in the desired positions before heating the oven.
2. Select “UPPER OVEN” or “LOWER OVEN.”
3. Set the Oven Function Selector to “CONV. ROAST.” Temperature display flashes a preset temperature of 325º F.
4. Set the temperature using one of the following two methods:
a. Confirm preset temperature and press “SET” or “ENTER.” The oven will begin Convection Roast Preheat immediately.
OR
b. Change the temperature by typing the desired temperature on the numeric keypad or using the up and down arrow
Press “SET” or “ENTER” when finished. The oven will begin Convection Roast Preheat immediately.
keys.
During Convection Roast Preheat
The display will alternate between showing the set temperature and the actual preheat temperature every 5 seconds. When the set
temperature is reached, one long beep will sound and the display will show “CONV. ROAST.” Open oven door and put food in
oven.
To change set temperature during preheat stage:
Press and Release
L
Temperature increases by 5º F (or 2º C)
M
Temperature decreases by 5º F (or 2º C)
Auto Roast
Use this function to simplify roasting by automatically searing the outside of roasts. To use Auto Roast:
1. Arrange the oven racks in the desired positions before heating the oven.
2. Select “UPPER OVEN” or “LOWER OVEN.”
3. Set the Oven Function Selector to “AUTO ROAST.” Temperature display flashes a preset temperature of 325º F.
4. Set the temperature using one of the following two methods:
a. Confirm preset temperature, press “SET” or “ENTER.” The oven will begin TruConvec™ Preheat
immediately.
OR
b. Change the temperature by typing the desired temperature on the numeric keypad or using the up
and down arrow keys. Press “SET” or “ENTER” when finished. The oven will begin TruConvec™ Preheat
immediately.
During Auto Roast Preheat
The display will alternate between showing the set roasting temperature and the actual preheat temperature every 5 seconds.
When Set Auto Roast Temperature Is Reached
One long beep will sound and the display will show “SEARING.” The oven will remain at searing temperature (set temperature
plus 100º F) for 30 minutes. If set, the Cook Time timer will begin.
To Turn Off Oven:
Press the “OFF” button on the control panel display for the oven you are using. One beep will sound and the oven will turn off.
21
Meat Probe (Available on Premiere Models)
The meat probe takes the guesswork out of roasting by cooking foods to the ideal
internal temperature. . Your oven’s built-in probe will help you prepare meats exactly
as you want them.
Cable
Probe
Meat Probe Use and Care
• Use of probes other than the one provided with your oven may result in damage
to the probe.
• Use the handles of the probe and plug when inserting and removing them from
Plug
the meat and outlet.
• To avoid damaging your probe, never use tongs to pull on the cable when removing.
• To avoid breaking the probe, make sure food is completely defrosted before inserting.
• To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.
• Never leave the probe inside the oven during a self-cleaning cycle.
• Never store the probe inside the oven.
Handles
To Insert the Meat Probe:
After preparing the meat and placing it on the broiler pan, follow these steps for proper probe placement:
1. Lay the probe on the outside of the meat along the top or side and use your finger to mark where the edge of the meat
meets the probe. The point where they meet should rest in the center of the thickest, meatiest part of the roast.
2. Insert the probe completely into the meat. It should not touch the bone, fat, or gristle.
• For roasts with no bone, insert the probe into the meatiest part of the roast.
• For bone-in ham or lamb, insert the probe into the center of the lowest large muscle or joint.
• With a whole turkey, insert the probe into the meatiest part of the inner thigh from below and parallel to the leg.
To Set the Meat Probe Function:
• A cooking mode must be selected before setting meat probe.
• Bake, Convection Bake, Convection Roast, TruConvec™, and Convection Broil are the cooking modes that can be used
with the meat probe function.
• Set the internal temperature about 10° F lower than the actual desired internal temperature. The meat will continue to
cook when removed from the oven and will reach desired internal temperature while “standing.”
1. Insert probe into the meat and slide into oven after the oven has reached the set preheat temperature. Double oven
models have a meat probe in the upper oven only.
2. Plug the probe into the outlet located on the left interior wall of the oven and close the oven door.
3. Press the “MEAT PROBE” button on the control panel. The display will show “SET PROBE” and flashing preset
temperature.
4. The preset temperature of 160º F or a stored temperature will be displayed on the electronic timing center. If you desire
this temperature, the probe mode will begin after 10 seconds.
5. To set another temperature, use the keypad to enter the desired temperature and press “SET” or “ENTER.”
• The temperature must be within the range of 120º to 190º F.
• Display alternates between cook mode and probe temperature.
• Probe temperature displays LO until 100º F is reached, then displays actual temperature.
6. When the probe is within 10º F of setpoint, two long beeps will sound. When the setpoint is reached, three long beeps
will sound and the oven will turn off. The display will alternate between cook mode and “DONE.” One short beep will
sound every minute until the probe function is closed.
7. Press any key to close the probe function.
22
Cooking Tips
Rack Positions
Each oven is equipped with tilt-proof racks and at least one TruGlide rack. (See chart below for number of TruGlide racks found in
each oven.) With the TruGlide rack, the bottom section remains in the oven and the top section smoothly glides outward when
pulled. This reduces the chances of spills and makes removing heavy items from the oven much easier. Below is a list of how many
TruGlide racks are found in each oven. Please note that the TruGlide rack can be used in any of the six rack positions.
• Select Single and Double Ovens – One TruGlide rack (upper oven only in double ovens)
• Premiere Single Ovens – Two TruGlide racks
• Premiere Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)
All ovens have six rack positions. Position 6 is the farthest from the
oven bottom. Position 1 is the closest to the oven bottom. The
racks can be easily removed and arranged at various levels. For
best results with conventional baking, do not use more than one
rack at a time. It is also recommended, when using two racks, to
bake with the racks in positions 2 and 4 or positions 3 and 5.
Position 6
Position 5
1. Arrange the oven racks in the desired positions BEFORE
heating the oven. If cooking on two racks at the same time,
use rack positions 2 and 4 or positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking
starts immediately and stops when the Oven Function selector
is turned to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place food in the oven after the Oven indicator light goes out.
Position 4
Position 3
Position 2
Position 1
Preheat
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. In many cooking modes, partial power from the broiler is used to
bring the oven to the preheat temperature. Therefore, placing food items in the oven during preheat mode is not
recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired
set temperature in a manner which will provide the optimum cooking environment based on the selected cooking
mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a
different manner than the preheat mode for CONVENTIONAL BAKE. This is because TRUCONVEC is designed for
multi-rack baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As
a result, it is normal for oven to take slightly longer for the oven to preheat to 350°F (180ºC) in TRUCONVEC mode
when compared to the amount of time it takes to preheat to 350°F (180ºC) in CONVENTIONAL BAKE mode.
Also, preheat time can vary based on some external factors such as room temperature and power supply. A
significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the
oven to reach the desired set temperature.
Note: While preheating, display will alternate between PREHEAT and FUNCTION and TEMPERATURE selected.
Note: PREHEAT is the only cycle where actual temperature is displayed, otherwise the display shows set
temperature.
Note: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will
automatically exit PREHEAT and follow NORMAL OPERATION mode.
23
Cooking Tips
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best
results.
• When baking on more than one rack, we recommend using one of the convection modes and the 2nd and 4th
position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of
positions 2, 3, 4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and several pans are used in Conventional Bake Mode. If possible,
no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Single Rack Pan Placement
Multiple Rack Pan Placement
Baking Tips
Because of variations in food density, surface texture, and consistency, some foods may be prepared more successfully
using the Conventional Bake setting. For this reason, conventional baking is recommended when preparing baked goods,
such as custard. You may find that other foods also turn out best when cooked in Conventional Bake Mode.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9° C) and
the cooking time by approximately 10 to 15%.
• Some recipes may require adjustment and testing when converting from standard to convection modes. If unsure how to
convert a recipe, begin by preparing the recipe in Conventional Bake. After achieving acceptable results, follow the
convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first
convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a time until you achieve the results you are looking for.
• Make sure the oven racks are in the desired position before you turn on the oven.
• Do not open the door frequently during baking. Look through the door window to check doneness whenever possible. If
you must open the door, the best time is during the last quarter of the baking time.
• Bake to the 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 out clean when the baked item is done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented,
stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.
Multiple Rack Baking
One major benefit of convection cooking is the ability to prepare foods in larger quantities. The uniform air circulation
makes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies,
biscuits, muffins, rolls, and frozen convenience foods.
For three-rack baking, use any combination of rack positions two, three, four, and five. For two-rack baking, use rack
positions two and four or positions three and five. Remember that the racks are numbered from bottom to top.
24
Conventional Baking Chart
Food
BREADS
Biscuits
Yeast Loaf
Yeast Rolls
Nut Bread
Cornbread
Gingerbread
Muffins
Corn Muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, Sheet
Layer, Two
Pound
COOKIES
Brownies
Choc. Chip
Sugar
PASTRY
Cream Puffs
PIES
Crust, Unfilled
Crust, Filled
Lemon Meringue
Pumpkin
Custard
ENTREES
Egg Rolls
Fish Sticks
Lasagna, frz
Pot Pie
Gr. Peppers Stuffed
Quiche
Pizza, 12"
Mac. & Cheese, frz
VEGETABLES
Baked Potatoes
Spinach Souffle
Squash
French Fries
Pan Size
Single Rack
Position
Temp
(minutes)
Cookie Sheet
Loaf Pan
Cookie Sheet
Loaf Pan
8" x 8"
8" x 8"
Muffin Tin
Muffin Tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400° F (204.4° C)
375° F (190.6° C)
400° F (204.4° C)
375° F (190.6° C)
400° F (204.4° C)
350° F (176.7° C)
375° F (190.6° C)
375° F (190.6° C)
8 - 10
30 - 35
12 - 15
30 - 35
20 - 25
35 - 40
15 - 20
15 - 20
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375° F (190.6° C)
350° F (176.7° C)
350° F (176.7° C)
350° F (176.7° C)
350° F (176.7° C)
350° F (176.7° C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
13" x 9"
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
350° F (176.7° C) 25 - 30
375° F (190.6° C) 12 - 15
350° F (176.7° C) 10 - 12
Cookie Sheet
3 or 4
400° F (204.4° C) 30 - 35
9" Round
9" Round
9" Round
9" Round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
425° F (218.3° C)
375° F (190.6° C)
350° F (176.7° C)
350° F (176.7° C)
350° F (176.7° C)
10 - 12
55 - 60
12 - 15
40 - 45
35 - 40
Cookie Sheet
Cookie Sheet
Cookie Sheet
Cookie Sheet
13" x 9"
9" Round
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400° F (204.4° C)
425° F (218.3° C)
375° F (190.6° C)
400° F (204.4° C)
375° F (190.6° C)
400° F (204.4° C)
400° F (204.4° C)
375° F (190.6° C)
12 - 15
18 - 21
65 - 70
35 - 40
65 - 70
25 - 30
15 - 20
60 - 65
On Rack
1 qt. Casserole
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
3 or 4
375° F (190.6° C)
350° F (176.7° C)
375° F (190.6° C)
425° F (218.3° C)
60 - 65
45 - 50
50 - 55
15 - 20
25
Time
Convection Baking Chart
Single Rack
Position
Pan Size
Biscuits
Yeast Loaf
Yeast Rolls
Nut Bread
Cornbread
Gingerbread
Muffins
Corn Muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, Sheet
Layer, Two
Pound
COOKIES
Brownies
Choc. Chip
Sugar
PASTRY
Cream Puffs
PIES
Crust, Unfilled
Crust, Filled
Lemon Meringue
Pumpkin
Custard
ENTREES
Egg Rolls
Fish Sticks
Lasagna, frz
Pot Pie
Gr. Peppers Stuffed
Quiche
Pizza, 12"
Mac. & Cheese, frz
VEGETABLES
Baked Potatoes
Spinach Souffle
Squash
French Fries
Cookie Sheet
Loaf Pan
Cookie Sheet
Loaf Pan
8" x 8"
8" x 8"
Muffin Tin
Muffin Tin
2&4
2&4
2&4
2&4
2&4
2&4
2&4
2&4
375° F (190.6 C)
350° F (176.7° C)
375° F (190.6° C)
350° F (176.7° C)
375° F (190.6° C)
325° F (162.8° C)
350° F (176.7° C)
350° F (176.7° C)
7-9
20 - 25
11 - 13
20 - 25
15 - 20
30 - 35
12 - 15
0 - 12
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
2&4
2&4
2&4
2&4
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
30 - 35
35 - 40
15 - 17
30 - 32
25 - 30
5 - 50
13" x 9"
Cookie Sheet
Cookie Sheet
2&4
2,3,& 4
2,3,& 4
325° F (162.8° C) 20 -25
350° F (176.7° C) 7 -10
325° F (162.8° C) 9-10
Cookie Sheet
2&4
375° F (190.6° C)
9" Round
9" Round
9" Round
9" Round
6 - 4oz cups
2&4
2&4
2&4
2&4
2&4
400° F (204.4° C) 7 - 9
350° F (176.7° C) 50 - 55
325° F (162.8° C) 4 - 5
325° F (162.8° C) 35 - 45
325° F (162.8° C) 30 - 35
Cookie Sheet
Cookie Sheet
Cookie Sheet
Cookie Sheet
13" x 9"
9" Round
Cookie Sheet
Cookie Sheet
2&4
2&4
2&4
2&4
2&4
2&4
2&4
3 or 4
375° F (190.6° C)
400° F (204.4° C)
350° F (176.7° C)
375° F (190.6° C)
350° F (176.7° C)
375° F (190.6° C)
375° F (190.6° C)
350° F (176.7° C)
8 - 10
13 -16
60 - 65
10 - 12
45 - 50
20 - 25
10 - 12
45 - 50
On Rack
1 qt.Casserole
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
3 or 4
350° F (176.7° C)
325° F (162.8° C)
350° F (176.7° C)
400° F (204.4° C)
45 - 50
35 - 40
40 - 45
10 - 15
26
Temp
Time
Food
BREADS
(minutes)
4 - 27
Solving Baking Problems
Baking problems can occur for many reasons. 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 your new oven. You may find that you need
to make some adjustments.
COMMON BAKING PROBLEMS AND REMEDIES
PROBLEM
CAUSE
REMEDY
Cakes burned on the
sides or not done
in center
1. Oven was too hot
2. Wrong pan size
3. Too many pans
1. Reduce temperature
2. Use recommended pan size
3. Reduce number of pans
Cakes crack on top
1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe; Add liquid
2. Reduce temperature
3. Use recom. pan size
Cakes are not level
1. Batter uneven
1. Distribute batter evenly
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
3. Use proper pan
Food too brown on
bottom
1. Oven door opened
too often
2. Dark pans being used
3. Incorrect rack position
4. Wrong bake setting
5. Pan too large
1. Use door window to
check food
2. Use shiny pans
3. Use recom. rack position
4. Adjust to conventional
or convection setting
as needed
5. Use proper pan
Food too brown on
top
1.
2.
3.
1.
1.
2.
3.
1.
Cookies too flat
Rack position too high
Oven not preheated
Sides of pan too high
Hot cookie sheet
Use recom. rack position
Allow oven to preheat
Use proper pans
Allow sheet to cool
between batches
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
Pies too light on top
1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
1. Increase temperature
2. Reduce no. of pans
3. Allow oven to preheat
27
Broiling Tips
• Always use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away
from the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edges.
• Brush chicken and fish with butter several times as they broil to prevent drying out.
• To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and then turn. Season the second side just before
removing from the oven.
• Always pull the rack out to “STOP” position before turning or removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Otherwise, drippings will bake onto the pan.
• While the pan is hot, place a damp paper towel over the grid. Drizzle with liquid dishwashing detergent and pour
water over the grid. This will make cleaning easier.
• You can also line the broiler pan with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.
• Although it isn’t recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the
grid so that melted fat can drain through. This will prevent spattering, smoking, or the possibility of grease fire.
Broiling Chart
Type and
Cut of Meat
TeBEEF
Setting
Rack
Time
(minutes)
Conventional Broil
Conventional Broil
Conventional Broil
3
3
3
7
9
11
Conventional Broil
Conventional Broil
Conventional Broil
3
3
3
5
7
9
Convection Broil
Convection Broil
Convection Broil
3
3
3
4
7
9
Convection Broil
Conventional Broil
Convection Broil
2
2
2
18
20
18 (min/lb)
Conventional Broil
2
22
Convection Broil
Convection Broil
3
3
7
6
Convection Broil
Conventional Broil
2
2
14
6
Convection Broil
Convection Broil
3
3
7
6
Weight
Sirloin, 1"
Rare
12 oz
Medium
12 oz
Well done
12 oz
T-Bone, 3/4"
Rare
10 oz
Medium
10 oz
Well done
10 oz
Hamburger, 1/2"
Rare
1/4 lb.
Medium
1/4 lb.
Well done
1/4 lb.
CHICKEN
Bnls Breast
1 lb.
Bone-in Breast
2 - 2 1/2 lb.
Chicken pieces
2 -2 1/2 lb.
HAM
Ham slice, 1"
1 lb.
LAMB
Rib Chops, 1"
12 oz.
Shoulder
1 lb.
PORK
Loin Chops, 3/4"
1 lb.
Bacon
FISH
Salmon Steak
1 lb.
Fillets
1 lb.
28
Roasting Tips
• Always use the broiler pan and grid supplied with each oven, because the hot air must be allowed to circulate around the
item being roasted.
• Do not cover what is being roasted; convection roasting seals in juices quickly for a moist, tender product. 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.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9° C) and the
cooking time by approximately 10 to 15%.
• Always roast meats fat side up in a shallow pan, using a roasting rack. 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 a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before
and during roasting.
• For convection roasting, do not use pans with tall sides, as this will interfere with the circulation of heated air over the food.
• 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.) To ensure an accurate
reading, the tip of the probe should not touch bone, fat, or gristle.
• Check the meat temperature halfway through the recommended roasting time.
• After reading the thermometer once, insert it 1¼ to 2 inches (1.3 cm) further into the meat, then take a second reading. If the
second temperature registers below the first, continue cooking the meat.
• 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 5° F (-15° C) to 10° F (-12.2°C) lower than the desired
doneness. This is because the meat will continue to cook after removal from the oven.
• Allow roasts to stand 15 to 20 minutes after taking them out of the oven to make carving easier.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
Conventional Roasting Chart
Food
BEEF
Rib Roast
Rare
Medium
Well done
Rump Roast
Medium
Well done
Tip Roast
Medium
Well done
LAMB
Lamb Leg
PORK
Pork Loin
Pork Chops
1" thick
Ham, fully
Cooked
POULTRY
Chicken, Whole
Turkey,
Unstuffed
Turkey
Turkey, Stuffed
Turkey, Stuffed
Turkey Breast
Weight
Temp
Time
(min/lb)
Internal
Temp
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
25
30
40
140° F (60.0° C)
155° F (68.3° C)
170° F (76.7° C)
4 - 6 lbs
4 - 6 lbs
325° F (162.8° C)
325° F (162.8° C)
25
30
155° F (68.3° C)
170° F (76.7° C)
3 - 4 lbs
3 - 4 lbs
325° F (162.8° C)
325° F (162.8° C)
35
40
155° F (68.3° C)
170° F (76.7° C)
3 - 5 lbs
325° F (162.8° C)
30
180° F (82.2° C)
3 - 5 lbs 325° F (162.8° C)
1 -1 1/4 lbs 350° F (176.7° C)
5 lbs
325° F (162.8° C)
35
180° F (82.2° C)
55 - 60
N/A
total time
18
130° F (54.4° C)
3 - 4 lbs 375° F (190.6° C)
12 - 16 lbs 325° F (162.8° C)
30
16 - 20
180° F (82.2° C)
180° F (82.2° C)
20 - 24 lbs
12 - 16 lbs
20 - 24 lbs
4 - 6 lbs
16 - 20
17 - 21
17 - 21
20
180° F (82.2° C)
180° F (82.2° C)
180° F (82.2° C)
180° F (82.2° C)
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
325° F (162.8° C)
29
Convection Roasting Chart
Food
Weight
Temp
BEEF
Rib Roast
Rare
4 - 6 lbs 325° F (162.8° C)
Medium
4 - 6 lbs 325° F (162.8° C)
Well done
4 - 6 lbs 325° F (162.8° C)
Rump Roast
Medium
4 - 6 lbs 325° F (162.8° C)
Well done
4 - 6 lbs 325° F (162.8° C)
Tip Roast
Medium
3 - 4 lbs 325° F (162.8° C)
Well done
3 - 4 lbs 325° F (162.8° C)
LAMB
Lamb Leg
3 - 5 lbs 325° F (162.8° C)
PORK
Pork Loin
3 - 5 lbs 325° F (162.8° C)
Pork Chops
1 -1 1/4 lbs 325° F (162.8° C)
1" thick
Ham, fully
5 lbs
325° F (162.8° C)
Cooked
POULTRY
Chicken, Whole 3-4 lbs
350° F (176.7° C)
Turkey,
12 - 16 lbs 325° F (162.8° C)
Unstuffed
Turkey
20 - 24 lbs 325° F (162.8° C)
Turkey, Stuffed
12 - 16 lbs 325° F (162.8° C)
Turkey, Stuffed
20 - 24 lbs 325° F (162.8° C)
Turkey Breast
4 - 6 lbs
325° F (162.8° C)
30
Time
(min/lb)
Internal
Temp
25
24
30
140° F (60.0° C)
155° F (68.3° C)
170° F (76.7° C)
20
24
155° F (68.3° C)
170° F (76.7° C)
30
35
155° F (68.3° C)
170° F (76.7° C)
30
180° F (82.2° C)
30
180° F (82.2° C)
45 - 50
N/A
total time
15
130° F (54.4° C)
25
11
180° F (82.2° C)
180° F (82.2° C)
11
9 - 10
9 - 10
20
180° F (82.2° C)
180° F (82.2° C)
180° F (82.2° C)
180° F (82.2° C)
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no
exception. Your new oven must be kept clean and maintained properly in order to give you the years of cooking enjoyment for
which it is designed.
Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. (Your oven
features a Self-Clean cycle for the oven interior. See page 54 for complete interior cleaning instructions.)
General Cleaning
NOTE: NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE
POWDERS ON ANY PART OF YOUR OVEN. THEY CAN CAUSE PERMANENT DAMAGE.
Surface or
Feature
Cleaning Recommendation
Meat Probe • Cool the probe before cleaning.
• The meat probe may be cleaned with soap and water or with a soap-filled
scouring pad.
• Scour stubborn spots with the soap-filled scouring pad. Rinse and dry.
• Do not immerse the meat probe in water.
• Do not store the probe inside the oven.
Oven Control • The panel and its individual TouchSensor™ panels should be cleaned regularly.
• Wipe clean with a soft cloth and any glass cleaner or mild detergent.
Panel
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 steel when
soapy water will not do the job.
• Do not use steel wool, abrasive cloths, cleansers, or powders.
• If necessary, soak the area with hot towels to loosen encrusted 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.
• Do not permit citrus or tomato juice to remain on any stainless steel surface,
because citric acid will permanently discolor stainless steel. Wipe up any spills.
Broiler Pan • Clean the broiler pan and grid with detergent and hot water.
and Grid • Scour stubborn spots with a soap-filled, steel wool pad.
31
Cleaning and Maintenance
WARNING
Burn or Electrical Shock Hazard
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.
Self-Clean Cycle
Cleaning the Interior Oven
Your Viking oven features an automatic, self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in
order to burn off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. A
powder ash residue is left in the bottom of the oven after completion of the Self-Clean Cycle.
The door latch is automatically activated after selecting the Self-Clean setting. The latch ensures that the door cannot be
opened while the oven interior is at clean temperatures.
Before Using the Self-Clean Cycle:
• Remove the oven racks and any other items/utensils from the oven. The high heat generated during the cleaning
cycle can discolor, warp, and damage these items.
• Do not use foil or liners in the oven during the Self-Clean Cycle.
• Wipe off any large spills from the oven bottom and sides.
• Never use oven cleaners inside a self-cleaning oven or on raised portions of the oven door.
• Some areas of the oven must be cleaned by hand before the cycle begins. Soils in these areas will be baked on and
very difficult to clean if not removed first.
• Clean the door up to the gasket, the door frame, and up to two inches inside the frame with detergent and hot water.
Rinse thoroughly and dry.
• Clean only the parts listed in this manual.
Using the Self-Clean Cycle
1.
2.
3.
4.
Close the door completely.
Select “UPPER OVEN” or “LOWER OVEN.” “SELECT MODE” will appear in the display for the selected oven.
Press “SELF CLEAN” from the oven function control panel.
Press “SET” or “ENTER.” At this time, “SELF CLEAN” will appear in the display. The door lock indicator light will
remain on until the Self-Clean is completed or interrupted and the oven temperature drops to a safe temperature.
A complete cycle takes approximately 3 1/2 hours, with an additional 30 minutes needed for the oven to cool down
enough for the door latch to disengage. NOTE: A whirring fan noise will be heard during the Self-Clean Cycle and
will continue to run for the 3 1/2 hour duration of the Self-Clean Cycle.
5. The timer will count down from 4 hours. When the cycle is completed, press the “OFF” button for the selected oven.
6. When the oven has completely cooled, open the door and remove any ash from the oven surfaces with a damp cloth.
7. To cancel or interrupt the self-cleaning cycle, press the “OFF” button for the selected oven.
CAUTION
Do not touch the exterior portions of the oven after self-cleaning
cycle has begun, since some parts become extremely hot to the
touch! During the first few times the self-cleaning feature is used,
there may be some odor and smoking from the curing of the
binder in the high-density insulation used in the oven. When the
insulation is thoroughly cured, this odor will disappear. During
subsequent self-cleaning cycles, you may sense an odor
characteristic of high temperatures. Keep the kitchen wellvented during the self-cleaning cycle.
32
Replacing Light
CAUTION
DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR
CIRCUIT BREAKER BEFORE REPLACING BULB.
Replacing Interior Halogen Oven Lights
Do not touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.
glass light
cover
1. Unsnap glass light cover using a screwdriver in the access
groove.
access
groove
2. Firmly grasp light bulb and pull out.
3. Replace with halogen bulb using volt and wattage
requirements listed on glass cover.
4. Replace the light cover by snapping glass cover onto metal
box.
light
bulb
5. Reconnect power at the main fuse or circuit breaker.
Power Failure
Do not attempt to use during a power failure. Unit will not function.
Trouble Shooting
PROBLEM
POSSIBLE CAUSE AND/OR REMEDY
1. Oven will not function.
Oven is not connected to electrical power.
Have electrician check power circuit breaker,
wiring and fuses.
2. Oven does not
operate in self-clean mode.
Door is not shut tight enough for
automatic door latch to lock.
3. Door will not open.
Oven is still in Self-Clean Mode. If oven is
hot, door latch will release when a safe
temperature is reached.
4. Oven light will not work.
Light bulb is burned out.
Oven is not connected to power.
33
Error Handling
In the event that you make an error while programming your oven, you will hear a long beep followed by the appearance of an error
message on the display. Use the following key to help you correct these common programming errors:
Error Message
MODEL ERROR
RTD ERROR
Problem
Correction
An incorrect model number has been
installed.
Call your authorized service agency.
RTD is open or shorted.
Call your authorized service agency.
The meat
probe is open
or shorted.
The meat probe may not be
plugged in. If it isn't, plug it in to
the oven. Press the OFF key to
exit and clear the error message.
PROBE ERROR
If the meat probe is plugged
in and the Error message is still displayed, call your
authorized service agency.
LATCH ERROR
KEYBOARD
ERROR
The control is unable to lock or unlock
the door latch.
Call your authorized service agency.
No connection exists between the
keyboard and control.
Call your authorized service agency.
Service Information
If your oven should fail to operate, check to see whether the circuit breaker is open or the fuse is blown. If service is required, call
your authorized service agency.
When you call for service, have the following information readily available:
• Model number
• Serial number
• Date of purchase
• Name of dealer from whom purchased
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, LLC at 1-888-(845-4641), or write to:
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 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 oven are located on the identification plate mounted on the bottom left side of the oven door opening.
Model Number ____________________________________Serial Number ______________________________________________
Date of Purchase __________________________________Date Installed ______________________________________________
Dealer's Name ________________________________________________________________________________________________
Address ______________________________________________________________________________________________________
______________________________________________________________________________________________________________
If service requires installation of parts, use only authorized parts to ensure protection under the warranty.
This manual should remain with the oven for future reference.
34
Warranty
PROFESSIONAL SERIES
BUILT-IN ELECTRIC OVENS WARRANTY
TWO YEAR FULL WARRANTY
Built-in electric ovens and all of their component parts, except as detailed below*†, are warranted to be free from
defective materials or workmanship in normal residential use for a period of two (2) years from the date of original retail
purchase or closing date for new construction, whichever period is longer. Viking Range, LLC, warrantor, agrees to repair or
replace, at its option, any part which fails or is found to be defective during the warranty period.
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from cosmetic defects in
materials or workmanship (such as scratches on stainless steel, paint/porcelain blemishes, etc.) for a period of
ninety (90) days from the date of original retail purchase or closing date for new construction, whichever period is
longer. Any defects must be reported to the selling dealer within ninety (90) days from date of original retail
purchase. Viking Range, LLC uses high quality processes and 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. Therefore, this warranty does
not apply to color variation attributable to such factors.
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full warranty applies to
applications where use of the product extends beyond normal residential use, but the warranty period for
products used in such applications is ninety (90) days. Examples of applications covered by this warranty are bed
and breakfasts, fire stations, private clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the
product, its components and accessories are warranted to be free from defective material or workmanship for a
period of ninety (90) days from the date of original retail purchase. This warranty excludes use of the product in
all commercial locations such as restaurants, food service locations and institutional food service locations.
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any bake element, broil element or convection cook element which fails due to defective materials or workmanship
(excluding cosmetic failures) in normal household use during the third 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. This does not include ignition systems, burner bases, etc.
TERMS AND CONDITIONS
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 and applies to products purchased and located in the United States, Canada,
Mexico, and the Carribbean (excludng Cuba, Dominican Republic, and Haiti). Products must be purchased in the country
where service is requested. If the product or one of its component parts contains a defect or malfunction during the full
warranty period after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a component
part includes its free installation, except as specified under the limited warranty. Under the terms of this warranty, service
must be performed by a factory authorized Viking Range, LLC 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.
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. 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, LLC can contact you should any question of safety arise which could affect you.
This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to
jurisdiction.
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from abuse, failure to
provide reasonable and necessary maintenance, accident, delivery, negligence, 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, LLC service agency or representative. This warranty does not
apply to commercial usage.
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS PRODUCT
SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING RANGE, LLC IS NOT RESPONSIBLE FOR CONSEQUENTIAL
OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR MEDICINE LOSS, DUE TO PRODUCT
FAILURE, WHETHER ARISING OUT OF BREACH OF WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some
jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or
exclusions may not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF
COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do
not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.
WARRANTY SERVICE
To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC, 111 Front Street,
Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and date of original purchase or closing
date for a new construction. For the name of your nearest authorized Viking Range, LLC service agency, call Viking Range,
LLC.
IMPORTANT: Retain proof of original purchase to establish warranty period.
Specifications subject to change without notice.
35
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information call 1-888-(845-4641)
or visit our web site at vikingrange.com in the US or brigade.ca in Canada
F20813D EN
(040116)
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