Viking | VESO5272SS | Quick Reference Guide (923 KB) | Viking VESO5272SS Quick Reference Guide (923 KB)

Oven Controls
Setting the Clock
Oven Settings and Functions
Digital Display
Temperature Control
SET
(Select Models)
The time-of-day must
SET
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 --:--.
CLOCK
MIN/SEC
TIMER
BAKE
TIME
2. Turn the “SET” knob until the correct time-of-day
is displayed. AM and PM are not indicated.
3. Press the “CLOCK” button again. The word SET
will disappear and the correct time is now set into
the timer.
Electronic Timing Center
Interior
Oven Light
Switch
The Electronic Timing Center
is used to program and control
all timing functions.
IMPORTANT: The Time-of-day
must be set before any other
program can be used.
(Select Models)
Off/On
Indicator Light
Self-Clean
Indicator Light
CLEAN
The time-of-day can be changed by following steps 1
through 3. It cannot be changed while there is a Bake
Time or Start Time cycle programmed into the timer.
SET
OVEN
OFF
SELF
CLEAN
OFF
CLEAN
SET
200
CONV.
BAKE
CONV.
BAKE
LOW
BROIL
UPPER
TIMED
BROIL
TRU
CONVEC
HI
BROIL
CONV.
BROIL
CONV.
ROAST
BROIL
TRU
CONVEC
MED
BROIL
300
500
HI
BROIL
400
UPPER OVEN
OVEN FUNCTION
MIN/SEC BAKE
TIME
TIMER
TEMPERATURE
MIN/SEC
TIMER
BAKE
TIME
SET
START
TIME
PROBE
TEMP
CONV.
BROIL
MANUAL
LOWER
TIMED
300
500
CONV.
ROAST
400
LOWER OVEN
OVEN FUNCTION
TEMPERATURE
START PROBE
TIME TEMP
2. Press and hold the “min/sec timer” and start time
buttons simultaneously.
3. Turn the “Set” knob to move the hands on the analog
clock to 30 minutes ahead of the current time. Release
hold from “start time” and “min/sec timer” buttons.
4. After several seconds, the display will blink. Press and
hold the “min/sec timer” button and turn the “Set”
knob to set the digital clock so that it matches exactly
with the analog clock. The clocks are now synched
and you can now set the time of day.
The time-of-day must be set before any other program
can be used.
Setting the time-of-day:
1. Push and hold the “min/sec timer” and “bake time”
buttons simultaneously.
2. Turn the “Set” knob until correct time is displayed on
the digital clock.
3. Release hold from “min/sec timer” and “bake time”
buttons.
The analog clock’s time will automatically set to match
the digital clock.
conv.
broil
BROIL
Each oven has a separate temperature
control dial and a separate oven
function selector. The controls can be
set at any temperature from 200°F
(93.3°C) to 550°F (287.8°C). There are separate
settings for broiling and self-cleaning. ALWAYS be
sure the controls are in the OFF position when the
ovens are not in use.
Interior Oven Light Control
med
400
broil
tru.
convec.
500
high
broil
SELF
CLEAN
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
MED
BROIL
HI
BROIL CONV.
BROIL
SELF
Bake
High-Broil
Convection Broil
Conventional, single rack baking (breads,
cakes, cookies, pastry, pies, entrees,
vegetables)
Dark meats at 1” thickness or less where rare
or medium doneness is desired
Thicker meats, faster than regular broil &
with less smoke generation
Medium-Broil
Convection Roast
Convection Bake
Multi-rack baking for heavier or frozen
foods (e.g., 4 frozen pies, pizzas, entrees,
vegetables)
(Premier Models)
BAKE
TRU
CONVEC
MED
CONV.
BROIL
The rear element only
operates at full power.
There is no direct heat
from the bottom or
top elements. The
TruConvec
motorized fan in the
rear of the oven
circulates air in the oven cavity for even heating.
Use this setting for foods that require gentle cooking
such as pastries, souffles, yeast breads, quick breads
and cakes. Breads, cookies, and other baked goods
come out evenly textured with 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 baking large quantities of
baked goods at one time.
HI
BROIL
BAKE
CONV.
CONV.
BROIL
BAKE
TRU
CONVEC
CONV.
BAKE
ROAST
SELF
CLEAN
CONV.
ROAST
OFF
BAKE
TRU
CONVEC
LOW
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
The convection element
runs in conjuction with
the inner and outer broil
elements. The reversible
convection roast
convection fan runs at a
higher speed in each
direction. This transfer of heat (mainly from the
convection element) seals moisture inside of large
roasts. A time savings is gained over existing, single fan
convection roast modes. Use this setting for whole
turkeys, whole chickens, hams, etc.
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Delicate broiling such as meringue
Multi-rack baking for breads, cakes,
cookies (up to 6 racks of cookies
at once)
*Note: This is a Professional Premiere Control Panel.
Whole turkeys, whole chickens, hams, etc.
Self-Clean
A pyrolytic self-cleaning cycle where the
oven reaches elevated
temperatures in order to burn
off soils and deposits
Convection Broil*
SELF
CLEAN
High-Broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
MED
BROIL
Heat radiates from
both broil elements,
located in the top of
the oven cavity, at full
power. The distance
high-broil
between the foods
and the broil elements
determines broiling speed. For “fast” broiling, food
may be as close as 2 inches to the broil element or on
the top rack. “Fast” broiling is best for meats where
“rare to medium” doneness is desired. Use this
setting for broiling small and average cuts of meat.
HI
BROIL CONV.
BROIL
SELF
CLEAN
Medium-Broil
CONV.
ROAST
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
MED
BROIL
Inner and outer broil
elements pulse on and
off to produce less
heat for “slow”
broiling. Allow about 4
medium-broil
inches between the
top surface of the food
and the broil element. “Slow” broiling is best for
chicken and ham in order to broil food without overbrowning it. Use this setting for broiling small and
average cuts of meat.
HI
BROIL CONV.
BROIL
CONV.
ROAST
CONV.
BAKE
MED
BROIL
OFF
LOW
BROIL
BAKE
TRU
CONVEC
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
convection broil
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.
MED
BROIL
HI
BROIL CONV.
BROIL
*This function uses a high-speed convection fan for
optimum cooking performance. Some noise may be
noticed from this highfan speed. This is normal.
SELF
CLEAN
Low-Broil
CONV.
BAKE
CONV.
ROAST
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
MED
BROIL
This mode uses only
a fraction of the
available power to the
inner broil element for
delicate top-browning.
low-broil
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.
HI
BROIL CONV.
BROIL
Self-Clean
TM
Low-Broil
TruConvecTM
Timed Bake
Knob
LOW
BROIL
SELF
CLEAN
OFF
MED
BROIL
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
convection bake
The heated air is
circulated by the
motorized fan in the rear of the oven 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 quantity using
multiple racks—a feature not possible in a standard
oven. When roasting, 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.
Convection
Roast*
OFF
CLEAN
Oven Function Selector
CONV.
ROAST
Full power heat is
radiated from the bake
element in the bottom
of the oven cavity and
two-element bake
supplemental heat is
radiated from the broil
element. This function is recommended for single rack
baking. Many cookbooks contain recipes to be cooked
in the conventional manner. Conventional baking/
roasting is particularly suitable for dishes that require a
high temperature. Use this setting for baking, roasting,
and casseroles.
TruConvec™
SELF
CLEAN
LOW
BROIL
HI
BROIL CONV.
BROIL
OVEN
LIGHT
The upper and lower ovens have
interior oven lights that are controlled
by one switch on the control panel.
Push the switch to turn the interior
oven lights on and off.
Two-Element
Bake
BAKE
CLEAN
MED
BROIL
1. Press and release the
“start time” button.
NOTE: This is only necessary
after a power outage or for
the first time to set the clock.
OVEN
OFF
SELF
CLEAN
BAKE
OVEN LOW
LIGHT BROIL
(Premiere Models)
Synchronizing the analog and digital clocks:
NOTE: It It is important to
always synchronize the
analog and digital clocks
before setting the time-ofday.
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at
any temperature from 200˚F to 550˚F.
There are separate settings for broiling
and self-cleaning.
CLEAN
OFF
200
Analog Display
bake
CLEAN
conv.
bake
low
broil
Digital Clock
Convection Bake
off
OFF
300
START
TIME
To program the time-of-day:
1. Press the “CLOCK” button. 12:00 will be displayed
with the word SET in the upper right corner.
selfclean
200
conv.
roast
SELF
selfCLEAN
CONV.
ROAST
OFF
off
BAKE
bake
clean
TRU
conv.
CONVEC
bake
LOW
conv.
BROIL
roast
The pyrolytic self-cleaning cycle is
designed to eliminate the need for
scrubbing and scouring food baked
onto the oven interior. During this
cycle, the oven reaches elevated temperatures in
order 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.
conv.
MED
broil
BROIL
low
HI
broil
BROIL
med
CONV.
broil
BROIL
tru.
CONV.
convec.
BAKE
high
CONV.
broil
ROAST
Oven Settings (cont.)
Convection
Dehydrate
SELF
CLEAN
OFF
OFF
BAKE
CLEAN
LOW
BROIL
TRU
CONVEC
MED
BROIL
CONV.
BAKE
200
BROIL
With the selector set to
TruConvec and the
temperature control on
150°F (65.6°C), warm air is circulated by a motorized
fan in the rear of the oven. 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 the
quality, so only fresh, top-quality foods should be
used.
500
300
HI
BROIL
Convection
Defrost
SELF
CLEAN
CONV.
BROIL
CONV.
ROAST
400
OFF
selfclean
BAKE
TRU
CONVEC
LOW
BROIL
MED
BROIL
CONV.
BAKE
off
OFF
bake
CLEAN
conv.
bake
200
conv.
roast
CONV.
BROIL
CONV.
ROAST
300
low
broil
Warnings (cont.)
Warning 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.
About Your Appliance
ALWAYS contact the manufacturer about problems or
conditions you do not understand.
Recognize Safety Symbols, Words, Labels
DANGER
Hazards or unsafe practices which WILL result in
severe personal injury or death
BROIL
conv.
broil
tru.
convec.
500
high
broil
With the selector set to
TruConvec and the
temperature control off,
air is circulated by a motorized fan in the rear of the
oven. The fan accelerates natural defrosting of the
food without heat. To avoid sickness and food waste,
do not allow defrosted food to remain in the oven
for more than two hours.
HI
BROIL
Warnings
med
400
broil
WARNING
Hazards or unsafe practices which COULD result
in death severe personal injury or death
CAUTION
Hazards or unsafe practices which COULD
result in minor personal injury.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what
can happen if the instructions are not followed.
Read and follow all instructions before using this
appliance to prevent the potential risk of fire, electric
shock, personal injury or damage to the appliance as
a result of improper usage of the appliance. Use
appliance only for its intended purpose as described
in this manual.
To ensure proper and safe operation: Appliance
must be properly installed and grounded by a
qualified technician. DO NOT attempt to adjust,
repair, service, or replace any part of your appliance
unless it is specifically recommended in this manual.
All other servicing should be referred to a qualified
servicer. Have the installer show you the location of
the gas shutoff valve and how to shut it off in an
emergency. A certified technician is required for any
adjustments or conversions to Natural or LP gas
CAUTION
CAUTION
To prevent possible damage to cabinets and
cabinet finishes, use only materials and finishes
that will not discolor or delaminate and will
withstand temperatures up to 194° F (90° C). Heat
and moisture resistant adhesive must be used if the
product is to be installed in laminated cabinetry.
Check with your builder or cabinet supplier to make
sure that the materials meet these requirements.
• For proper oven performance and operation,
DO NOT block or obstruct the oven vent duct
located on the right side of the air grille.
• Avoid touching oven vent area while oven is on and
for several minutes after oven is turned off. When
the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is
turned off, DO NOT touch the oven vent or
surrounding areas until they have had sufficient time
to cool.
• Other potentially hot surfaces include oven vent,
surfaces near the vent opening, oven door, areas
around the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting,
or leaning on them) can result in potential hazards
and/or injuries.
WARNING
DO NOT use commercial oven cleaners inside the
oven. Use of these cleaners can produce hazardous
fumes or can damage the porcelain finishes.
Viking Quick Reference Guide
Warnings (cont.)
WARNING
If the information in this manual is not
followed exactly, a fire or explosion
may result causing property damage,
personal injury, or death.
CAUTION
DO NOT USE BRASS CLEANERS OR ABRASIVE
CLEANERS ON ANY BRASS PARTS. All brass
body parts should be wiped regularly with hot,
soapy water. When hot, soapy water will not do the
job, use everyday household cleaners that are not
abrasive.
WARNING
CAUTION
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the
main fuse or circuit breaker before
replacing bulb.
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.
BURN HAZARD
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 selfcleaning cycles, you may sense an odor
characteristic of high temperatures. Keep the
kitchen well-vented during the self-cleaning cycle.
NOTICE
Avoid any damage to oven vents. The vents need
to be unobstructed and open to provide proper
airflow for optimal oven performance.
NOTICE
The Cooling Fan should be operating when the
unit is in operation. If you notice the cooling fan is
not operating or you observe unusual or excessive
noise coming from the cooling fan, contact a Viking
Authorized Service Center before continuing
operation. Failure to do so can result in damage to
the oven or surrounding cabinets.
NOTICE
The Cooling Fan will continue to operate after the
oven has been turned off, until the oven temperature
returns to normal. This is a normal operating
characteristic of the oven.
WARNING
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.
• 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.
• DO NOT allow food to remain in the oven for
more than two hours after the end of the cooking
cycle.
• To avoid sickness and food waste, DO NOT allow
defrosted food to remain in the oven for more
than two hours.
NEVER use appliance as a space heater to heat or
warm a room to prevent potential hazard to the
user and damage to the appliance. Also, DO NOT
use the oven as a storage area for food or cooking
utensils.
Professional Custom
Built-In Electric Single and Double Ovens
F20815 EN
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi
38930 USA • (662) 455-1200
(022211)
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