Viking | VSOF730SS | Use and Care Manual | Viking VSOF730SS Use and Care Manual

Viking VSOF730SS Use and Care Manual
Use & Care
Professional Built-In Electric
Single and Double Ovens
VESO1302 / VESO5272 / VESO5302
VEDO1302 / VEDO5272 / VEDO5302
CVESO1302 / CVESO5272 / CVESO5302
CVEDO1302 /C VEDO5272 / CVEDO5302
Professional Built-In Electric Single
and Double French Door Ovens
VSOF730 / VDOF730
CVSOF730 / CVDOF730
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 of the key features of this appliance include:
• A broad range of baking and broiling modes – up to 9 cooking modes in all - to make even your most challenging baking projects
a success.
• Split baking and broiling elements – which reduces preheating time and provides greater control and more even heating.
• A reversing fan which is 2 times larger than most on the market – this allows you to cook foods more thoroughly and evenly – even
when baking large quantities.
• 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 new low-broil mode for delicate broiling and top-browning.
• A lighting system which provides more light with less glare.
• 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 the dealer
from whom you purchased this product – or 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, visit us on vikingrange.com in the US or brigade.ca
in Canada
Table of Contents
Getting Started
Important Safety Instructions ______________________________________________________________________4
Built-In Oven Features____________________________________________________________________________5
Product Controls
Oven Control Panel ____________________________________________________________________________6
Setting the Clock ________________________________________________________________________________9
Oven Settings & Functions _ ____________________________________________________________________10
Clocks & Timers ________________________________________________________________________________13
Probe Function ________________________________________________________________________________16
Cooking Tips
Cooking with Your Oven ________________________________________________________________________17
Conventional/Convection Cooking ______________________________________________________________17
Preheat ______________________________________________________________________________________18
Conventional Baking Chart ______________________________________________________________________19
Convection Baking Chart ______________________________________________________________________20
Solving Baking Problems ________________________________________________________________________21
Roasting Instructions __________________________________________________________________________22
Using Meat Probe ______________________________________________________________________________22
Conventional Roasting Chart ____________________________________________________________________23
Convection Roasting Chart ______________________________________________________________________24
Broiling Instructions ____________________________________________________________________________25
Broiling Chart ________________________________________________________________________________26
Convection Dehydrate and Defrost ______________________________________________________________26
Product Care
Cleaning and Maintenance ______________________________________________________________________27
Replacing Light ________________________________________________________________________________29
Trouble Shooting ______________________________________________________________________________30
Service Information ____________________________________________________________________________30
Warranty ______________________________________________________________________________________31
2
Warnings
WARNING
If the information in this manual is not followed exactly, a fire
or explosion may result causing property damage, personal
injury or death.
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.
WARNING
Do not use commercial oven cleaners inside the oven. Use of
these cleaners can produce hazardous fumes or can damage
the porcelain finishes.
WARNING
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
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.
WARNING
To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.
3
Important Safety Instructions
Read before operating your oven.
• 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. CAUTION: Do not store items of interest to
children over the unit. Children climbing to reach items could be seriously injured.
• This appliance is not intended for use by persons (including children) whose physical, sensory or mental
capabilities are different or are reduced, or lack of experience or knowledge, unless such persons receive
supervision or training for the operation of the appliance by a person responsible for their safety. Children
should be monitored to ensure that they do not utilize devices as a toy
• Do not hang on door or allow children to swing on doors.
• 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, 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 on hot 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.
• WARNING: French Door Models - DO NOT operate without control knobs in proper place. With the knobs removed,
the LED lights surrounding the knobs are visible and may cause permanent damage to the eyes.
• Do not heat unopened food containers; buildup 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 self-cleaning 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.
SAVE THESE INSTRUCTIONS
4
CLEAN
OFF
SELF
CLEAN
OFF
MANUAL
BAKE
TRU
CONV.
CONVEC
BAKE
CONV.
BAKE
CONV.
BROIL
MED
LOWER TIMED
BROIL
Model/Serial
Number Plate
MAXI
BROIL
OVEN
TRU
CONV.
TRUCONVEC
BAKE
CONVEC
OFF
200
OVEN
OVEN
OFF
CLEAN
SELF
CLEAN
SELF
CLEAN
LOW
BROIL
CONV.
BROIL
BROIL
SET MED
BROIL
300
HI
BROIL
MIN/SEC
TIMER
BAKE
TIME
SET
START
TIME
PROBE
TEMP
OFF
BAKE
TRU
CONV.
CONVEC
BAKE
CLEAN
UPPER OVEN LIGHT
CLEAN
200
UPPER
TIMED
CONV. 200
BAKE
BROIL
MANUAL
LOWER OVEN LIGHT
300
TRU
CONV.
CONVEC
BAKE TRU
300
CONVEC
400
MINI
500 BROIL
BROIL
LOWER OVEN
CONV.
FUNCTION
TEMPERATURE
400
CONV. OVENROAST
BROIL
LOWER OVEN
MAXI
BROIL
500
OVEN
TEMPERATURE
TEMPERATURE
OFF
OVEN
BAKE
OFF
CLEAN
CLEAN
BROIL
MINI
BROIL
UPPER OVEN
CONV.
HI
BROIL OVENCONV.
FUNCTIONROAST
TEMPERATURE 400
BROIL
UPPER OVEN
OVEN FUNCTION
CLEAN
OFF OVEN
CLEAN
BAKE
SELF
CLEAN
OVEN
OVEN LOW
LIGHT
LIGHT
BROIL
UPPER
TIMED
Getting Started
Built-In Electric Oven Features
OVEN FUNCTION
LOWER
TIMED
500
OVEN
TEMPERATURE
TEMPERATURE
Broil Element
(under control panel)
TruConvec™
Element
Oven Light
(Behind Baffle)
Oven Racks
Oven Light
(3/upper oven;
3/lower oven)
Bake Element
Lower Oven
Premiere Professional double oven is shown above.
5
6
CONV.
BROIL
400
CLOCK
MIN/SEC
TIMER
SET
MED
BROIL
400
Multi-rack baking for breads, cakes, cookies (up
to 6 racks of cookies
at once)
TruConvecTM
Low-Broil
Delicate broiling such as meringue
A pyrolytic self-cleaning cycle where the oven
reaches elevated
temperatures in order to burn
off soils and deposits
Self-Clean
Whole turkeys, whole chickens, hams, etc.
Convection Roast
OVEN TEMPERATURE
Medium-Broil
Convection Broil
LOWER OVEN
300
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
OVEN FUNCTION
HI
BROIL
200
OFF
Convection Bake
LOW
BROIL
BAKE
OVEN
Multi-rack baking for heavier or frozen foods
(e.g., 4 frozen pies, pizzas, entrees, vegetables)
START
TIME
OFF
Thicker meats, faster than regular broil & with less
smoke generation
BAKE
TIME
SET
SELF
CLEAN
CLEAN
High-Broil
Oven Function Selector
OVEN TEMPERATURE
500
BROIL
CLEAN
OVEN
Dark meats at 1” thickness or less where
rare or medium doneness is desired
UPPER OVEN
300
200
OFF
LOWER
TIMED
UPPER
TIMED
MANUAL
(Premiere Models)
Timed Bake
Knob
500
BROIL
CLEAN
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.
Bake
OVEN FUNCTION
CONV.
ROAST
MED
BROIL
HI
BROIL
TRU
CONVEC
LOW
BROIL
BAKE
CLEAN
Off/On
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. 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.
Electronic Timing Center
Conventional, single rack baking (breads, cakes,
cookies, pastry, pies, entrees, vegetables)
OVEN
LIGHT
SELF
CLEAN
OFF
Self-Clean
Indicator Light
CONV.
BAKE
Interior
Oven Light
Indicator
Analog Clock
(Premiere Models)
Product Controls
Oven Control Panel
(Premiere/Select Models)
The Select Professional double oven control panel is shown above.
(French Door Models)
Oven Control Panel
PROOF
200
250
OFF
500
BROIL
Light on Oven Temperature
knob is activated when
temperature selection is made.
Light on Oven Function knob
is activated when oven function
selection is made. Both lighted
rings will pulse when in the
preheat mode.
Oven On Indicator Light
(ring around knob)
Product Controls
OVEN
CONV.
BAKE
BAKE
Off/On
Indicator Light
OFF
LOW
BROIL
Interior
Oven Light
Switch
OVEN
LIGHT
450
MIN/SEC
TIMER
BAKE
TIME
SET
START
TIME
SET
Electronic Timing Center
Self-Clean
Indicator Light
OFF
BAKE
CONV.
BAKE
Temperature Control
OFF
400
450
OVEN TEMPERATURE
350
500
BROIL
CLEAN
Each oven has a separate temperature
control dial. 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.
OVEN
200
300
250
LOWER OVEN
LOW
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BROIL
OVEN FUNCTION
MED
BROIL
CLEAN
SELF
CLEAN
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.
PROBE
HI
BROIL
Convection Broil
300
350
400
OVEN TEMPERATURE
Thicker meats, faster than regular broil & with less
smoke generation
UPPER OVEN
High-Broil
Convection Roast
CONV.
ROAST
TRU
CONVEC
CONV.
BROIL
Bake
Dark meats at 1” thickness or less where rare
or medium doneness is desired
Whole turkeys, whole chickens, hams, etc.
OVEN FUNCTION
MED
BROIL
HI
BROIL
Conventional, single rack baking (breads, cakes,
cookies, pastry, pies, entrees, vegetables)
Medium-Broil
Oven Function Selector
Convection Bake
A pyrolytic self-cleaning cycle where the oven
reaches elevated
temperatures in order to burn
off soils and deposits
Self-Clean
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Proof
Delicate broiling such as meringue
Low-Broil
Multi-rack baking for heavier or frozen foods
(e.g., 4 frozen pies, pizzas, entrees, vegetables)
TruConvecTM
Multi-rack baking for breads, cakes, cookies (up
to 6 racks of cookies
at once)
Designed for allowing yeast dough to rise to a
temperture between 850 F (290 C)
and 1000 F (380 C)
7
8
CONV.
BROIL
400
450
MIN/SEC
TIMER
BAKE
TIME
400
450
OVEN TEMPERATURE
350
Convection Broil
LOWER OVEN
500
BROIL
CLEAN
French Door Oven Function Only
Used to clean a lightly soiled oven cavity in just minutes
Steam Clean
Multi-rack baking for breads, cakes, cookies (up to 6 racks
of cookies at once)
TruConvecTM
Low-Broil
Designed for allowing yeast dough to rise to a temperture
between 850 F (290 C) and 1000 F (380 C)
Proof
Delicate broiling such as meringue
A pyrolytic self-cleaning cycle where the oven reaches
elevated temperatures in order to burn
off soils and deposits
Self-Clean
Whole turkeys, whole chickens, hams, etc.
Convection Roast
CONV.
ROAST
300
250
200
Medium-Broil
OVEN FUNCTION
CONV.
BROIL
TRU
CONVEC
CONV.
BAKE
OFF
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
HI
BROIL
BAKE
OVEN
Convection Bake
PROBE
OFF
Multi-rack baking for heavier or frozen foods (e.g., 4 frozen
pies, pizzas, entrees, vegetables)
START
TIME
MED
BROIL
SELF
CLEAN
Thicker meats, faster than regular broil & with less smoke
generation
SET
NIGHT LIGHT
SET
LOW
BROIL
CLEAN
High-Broil
Oven Function Selector
OVEN TEMPERATURE
350
500
BROIL
CLEAN
OVEN
Oven
Indicator Light
Dark meats at 1” thickness or less where rare
or medium doneness is desired
UPPER OVEN
300
250
200
OFF
Self-Clean
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. 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.
Bake
OVEN FUNCTION
CONV.
ROAST
TRU
CONVEC
LOW
BROIL
HI
BROIL
CONV.
BAKE
BAKE
CLEAN
STEAM
CLEAN
PROOF
OFF
Clean
Indicator Light
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.
Electronic Timing Center
Conventional, single rack baking (breads, cakes, cookies,
pastry, pies, entrees, vegetables)
OVEN
LIGHT
Interior
Oven Light
Switch
Light on Oven Temperature
knob is activated when
temperature selection is made.
Light on Oven Function knob
is activated when oven function
selection is made. Both lighted
rings will pulse when in the
Oven
preheat mode.
Indicator Light
Oven On Indicator Light
(ring around knob)
Product Controls
Oven Control Panel
(French Door Models w/Steam Clean and Night Light Feature)
Setting the Clock
Digital Display (Select Models)
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 --:--.
CLOCK
MIN/SEC
TIMER
SET
BAKE
TIME
START
TIME
Product Controls
To program the time-of-day:
1. Press the “CLOCK”* button once. 12:00 will be displayed with the word SET in
the upper right corner.
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.
SET
The time-of-day can be changed by following steps 1 through 3. It cannot be
changed while there is a Bake Hours or Start Time cycle programmed into the
timer.
Digital Display (French Door Models)
SET
1. Press and hold the “min/sec timer” and “bake time” buttons simultaneously.
2. Turn the “Set” knob to set the digital clock.
3. Release the “min/sec timer” and “bake time” buttons.
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
With Night Light Feature
SET
NIGHT LIGHT
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
Analog Display (Premiere Models)
Synchronizing the analog and digital clocks:
NOTE: It is important to always synchronize the analog and digital clocks before setting
the time-of-day.
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.
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.
*NOTE: The PROBE function is included on Premiere Models.
9
MIN/SEC BAKE
TIMER TIME
SET
START PROBE
TIME TEMP
Oven Settings and Functions
WARNING
FRENCH DOOR MODELS
Make sure control knobs are in proper place before using oven.
With the knobs removed, the LED lights around the knobs are visible
and may cause permanent damage to your eyes. Exposure to LED
lights can cause irreparable harm to the retina of the human eye.
OFF
CLEAN
Product Controls
Temperature Control
200
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.
BROIL
300
500
400
OVEN
LIGHT
Interior Oven Light Control
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
SELF
CLEAN
Full power heat is radiated from the bake element in the bottom of the
oven cavity and supplemental heat is radiated from the broil element. This
function is recommended for single rack baking. 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.
OFF
BAKE
TRU
CONVEC
LOW
BROIL
MED
BROIL
HI
BROIL
CONV.
BAKE
CONV.
BROIL
CONV.
ROAST
two-element bake
SELF
CLEAN
TruConvec™
The rear element only operates at full power. There is no direct heat
from the bottom or top elements. The 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.
TRU
CONVEC
CONV.
BAKE
CONV.
BROIL
CONV.
ROAST
TruConvec
SELF
CLEAN
10
BAKE
MED
BROIL
HI
BROIL
Convection Bake
The bottom element operates at full power, and the top broil element
operates at supplemental power. 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.
OFF
LOW
BROIL
BAKE
TRU
CONVEC
MED
BROIL
CONV.
BAKE
HI
BROIL
convection bake
OFF
LOW
BROIL
CONV.
BROIL
CONV.
ROAST
Oven Settings and Functions
Convection Roast*
SELF
CLEAN
The convection element runs in conjuction with the inner and
outer broil elements.The reversible 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.
OFF
BAKE
LOW
BROIL
TRU
CONVEC
MED
BROIL
CONV.
BAKE
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Convection Broil*
SELF
CLEAN
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 meats.
*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.
OFF
BAKE
TRU
CONVEC
LOW
BROIL
MED
BROIL
CONV.
BAKE
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection broil
SELF
CLEAN
High-Broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
Heat radiates from both broil elements, located in the top of the
oven cavity, at full power. The distance between the foods and the
broil elements determines broiling speed. For "fast" broiling, food
may be as close as 2 inches (5 cm) to 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.
MED
BROIL
CONV.
BAKE
HI
BROIL
CONV.
BROIL
CONV.
ROAST
high-broil
SELF
CLEAN
Medium-Broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
Inner and outer broil elements pulse on and off to produce less
heat for “slow” broiling. Allow about 4 inches (10 cm.) 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.
MED
BROIL
HI
BROIL
CONV.
BAKE
CONV.
BROIL
CONV.
ROAST
medium-broil
SELF
CLEAN
Low-Broil
This mode uses only a fraction of the available power to the inner broil
element for delicate top-browning. The inner broil element is on for
only part of the time. Use this setting to gently brown meringue on
racks 3 or 4 in 3-4 minutes.
BAKE
TRU
CONVEC
MED
BROIL
CONV.
BAKE
HI
BROIL
low-broil
11
OFF
LOW
BROIL
CONV.
BROIL
CONV.
ROAST
Product Controls
convection roast
Oven Settings and Functions
Proofing
OFF
off
selfPROOF
(French Door model only)
bake
TRU
conv.
CONVEC
bake
conv.
STEAM
roast
CLEAN
bake
CLEAN
conv.
bake
200
conv.
roast
This setting is designed for allowing yeast dough to rise to a temperature
conv.
conv.
tru.
tru.
broil
broil
convec.
convec.
between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best
high
low
high
low
broil
broil
broil
broil
med
med
broil
broil
when the temperature is between 85°F (29°C) and 100°F (38°C). To make
sure the dough is warm enough, cover the bowl loosely with plastic wrap
and/or cloth towel. Turn the oven function selector to “PROOF”. Turn
Temperature control until the oven light comes on (typically around 200 degrees on the knob setting). Note
that the Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature
the knob is set at. Place the bowl on the center rack of the oven and close door. When you think the dough
has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the
dough has risen enough.
BROIL
LOW
BROIL
CONV.
BAKE
HI
BROIL
Product Controls
off
OFF
selfclean
BAKE
clean
selfPROOF
Steam Clean (French Door model only)
CONV.
BROIL
OFF
off
low
HI
broil
BROIL
TRU
conv.
CONVEC
bake
med
CONV.
broil
BROIL
tru.
CONV.
convec.
BAKE
high
CONV.
broil
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.
SELF
selfCLEAN
With the selector set to TruConvec and the temperature control on 200°F
(93.3°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.
Convection Defrost
12
BAKE
bake
TRU
conv.
CONVEC
bake
conv.
MED
broil
BROIL
low
HI
broil
BROIL
SELF
selfCLEAN
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.
OFF
off
clean
LOW
conv.
BROIL
roast
med
CONV.
broil
BROIL
OFF
off
ROAST
BAKE
bake
clean
TRU
conv.
CONVEC
bake
LOW
conv.
BROIL
roast
conv.
MED
broil
BROIL
tru.
CONV.
convec.
BAKE
high
low
HI
broil
BROIL
tru.
CONV.
convec.
BAKE
high
CONV.
broil
med
CONV.
broil
BROIL
CONV.
broil
ROAST
off
OFF
selfclean
bake
CLEAN
conv.
bake
200
conv.
roast
BROIL
conv.
broil
tru.
convec.
500
high
broil
300
low
broil
ROAST
Self-Clean (All models except French Door upper/single oven)
Convection Dehydrate
400
BAKE
conv.
STEAM
roast
CLEAN
conv.
LOW
broil
BROIL
500
CONV.
ROAST
bake
clean
The Steam Clean feature is designed for light oven cleaning and works best
if used as soon as possible after spills occur. If spills are allowed to dry in
the oven, they will be more difficult to remove. Turn the oven function
selector to “STEAM CLEAN” and the temperature control to “CLEAN”. A
complete Steam Clean cycle will take a total of 20 minutes.
300
med
400
broil
OFF
off
SELF
selfCLEAN
BAKE
bake
clean
TRU
conv.
CONVEC
bake
LOW
conv.
BROIL
roast
conv.
MED
broil
BROIL
low
HI
broil
BROIL
tru.
CONV.
convec.
BAKE
high
CONV.
broil
med
CONV.
broil
BROIL
selfclean
ROAST
off
OFF
bake
CLEAN
conv.
bake
200
conv.
roast
BROIL
conv.
broil
300
low
broil
med
tru.
convec.
500
high
broil
400
broil
selfclean
off
OFF
bake
CLEAN
conv.
bake
200
conv.
roast
BROIL
conv.
broil
300
low
broil
med
400
broil
tru.
convec.
500
high
broil
Clocks and Timers
(Digital Display - Select / French Door Models)
Electronic Timing Center
Digital Display
The Electronic Timing Center is used to program and control all timing functions. It has five display and programming modes
that are activated by the four push buttons and the “SET” knob. Both the Bake Time mode and the Min/Sec Timer mode can
be used to time cooking periods. These features can even be used at the same time when both ovens are in use. However,
only Bake Time and Self-Cleaning (Select model only) modes shut the oven off automatically when the timed program is over.
For example, you can time bake a casserole in the upper oven using the Bake Time mode, while broiling in the lower oven
using the Min/Sec Timer. One oven can also be cleaned while timing foods in the other oven using the Min/Sec Timer.
SET
NIGHT LIGHT
CLOCK
MIN/SEC
TIMER
SET
BAKE
TIME
START
TIME
Select Models
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
French Door Models
MIN/SEC
TIMER
BAKE
TIME
SET
START
TIME
PROBE
French Door Models
(with Night Light feature)
Setting the Min/Sec Timer
The Min/Sec Timer is designed for accurate timing and is ideal for baking delicate items such as biscuits, cookies, and
popovers, and for precise broiling. The Min/Sec Timer can be used at the same time the Bake Hours or Start Time functions are
in use. It can be used for timing up to 24 hours. When setting the timer, the time displayed will increase in 1 minute
increments. When the timer counts down to 1 minute, the timer alarm will give two short beeps and the display changes from
hours:minutes to seconds only.
To program the Min/Sec Timer
1. Press the “MIN/SEC TIMER” button. The timer will display :00 and the word TIMER will be displayed in the lower right
corner.
2. Turn the “SET” knob until the desired duration time is displayed.
The Min/Sec Timer is now programmed. The alarm will sound at the end of the countdown. The program can be cancelled
anytime by setting the remaining time to :00. To change back to the time-of-day, press the “CLOCK” button on Select models
or “PROBE” on French Door models. Notice that a small clock will be displayed in the upper right corner to indicate that a
program is in progress. The display will return automatically to the Min/Sec Timer after a few seconds.
Timer Alarm
At the end of a Min/Sec Timer program or Bake Hours program, the alarm will consist of three beeps followed by two beeps
every 10 seconds until the “MIN/SEC TIMER” button is pressed. Whenever a valid function key is pressed or when a control
function starts automatically, one beep will be sounded. When an invalid function key is pressed, two beeps will be sounded.
Setting the Automatic Start Time Bake Program
The Bake Hours and Start Time modes of the timer can be used to automatically turn the oven on and off at a preselected
time. The Automatic Time Bake program is ideal for foods with no danger of spoilage during the time the oven is left off.
To Set The Automatic Time Bake Program:
1. Set the start time:
A) For Single Ovens – Program the start time by pressing the “START TIME” button and turning the “SET” knob until the
desired start time is displayed. This is the time of day you want the food to begin cooking.
B) For Double Ovens – Press the “START TIME” button once to set the starting time for the upper oven (UPPER OVEN will
show on the display). Press the “START TIME” button twice to set the starting time for the lower oven (LOWER OVEN will
show on the display). Then program the start time by turning the “SET” knob until the desired start time is displayed. This is
the time of day you want the food to
begin cooking.
13
Product Controls
SET
SET
Clocks and Timers
(Digital Display - Select / French Door Models)
Product Controls
2. Set the desired baking time:
Once the start time is set, the display will switch to :00 and
the words SET, COOK and TIME will appear on the right side of the display. You will now enter the desired baking
time. Add 30 minutes to the desired bake time to allow for preheat.
Turn the “SET” knob until the desired baking time is displayed in hours and minutes. Once the desired bake time is set,
the word SET will disappear and the word DELAY will appear in the display indicating that the Bake Hours program has
been set.
NOTE: For Double Ovens, the word DELAY will show with either UPPER OVEN or LOWER OVEN depending on which
oven has been selected.
3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.
4. Set the temperature control knob to the desired baking temperature.
5. The automatic time bake program is now set!
NOTE: The display will continue to show the amount of bake time that was programmed (this will remain until the
programmed start time is reached). You can return the display to clock mode by pressing the “CLOCK” button on the
Select models or “PROBE” on the French door models. Notice that a small clock will be displayed in the upper right
corner to indicate that a program is in progress. Switch back to the timer mode by pressing the “BAKE HOURS” button.
6. When the specified time is reached, the oven will automatically turn on. It will bake for the programmed amount of
time at the selected temperature.
NOTE: At one minute from the end of the specified bake program, the oven timer will beep once. At the end of the
specified bake program, the oven will automatically turn off and the timer will sound a series of three beeps. This will
continue until the “START TIME” button is pressed. The display will then return to displaying the time.
NOTE: Setting the remaining duration time to :00 will cancel the Automatic Bake program.
Sabbath Mode (Digital Display Select models only)
To set the Sabbath Mode
1. Press the “CLOCK” button until it beeps.
2. Turn SET knob until SAB appears in the display.
3. Press the “CLOCK” button to toggle between NO or ON. NO is the
default setting.
4. After selecting ON, turn SET knob to done.
5. Press “CLOCK” button to clear display.
SET
CLOCK
MIN/SEC
TIMER
SET
BAKE
TIME
START
TIME
Select Models
To remove Sabbath Mode
Follow the same steps above and select the NO setting.
Night Light (French Door model only)
SET
To activate the nightlight feature, press the “START TIME” and
“PROBE” buttons and hold for 3 seconds. To turn the nightlight feature
off, press the same two buttons and hold for 3 seconds
NIGHT LIGHT
MIN/SEC
TIMER
14
BAKE
TIME
SET
START
TIME
PROBE
Clocks and Timers
(Analog Clock - Premiere Models)
Setting the Min/Sec Timer
The Min/Sec Timer is designed for accurate timing and is ideal for baking delicate items
such as biscuits, cookies, and popovers, and for precise broiling. The Min/Sec timer can
be used at the same time the Bake Hours or Start Time functions are in use. It can be
used for timing up to 24 hours.
To program the Min/SecTimer
2. Rotate “Set” knob until desired duration of time is displayed. Timer starts seconds
after “Set” knob stops rotating. A tone indicates the timer has started.
MIN/SEC BAKE
TIMER TIME
SET
START PROBE
TIME TEMP
When the timer has one minute remaining, the timer will sound twice and begin to countdown by seconds. A tone will sound
three times indicating the time is complete and twice every ten seconds after completion until timer function is cleared.
NOTE: Press any function button to clear a completed cycle or function.
Setting the Bake Time Program
The Bake Time program is used for controlled timing of baked or roasted foods. At the end of the timed cycle, the oven
automatically turns off.
Setting the Automatic Start Time Bake Program
The Bake Time program is used for controlled timing of baked or roasted foods. At the end of the timed cycle, the oven
automatically turns off
To Set The Bake Time Program
1. Turn the TIMED BAKE knob to “timed” for single ovens or “upper timed” or “lower timed” position, for double ovens.
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or TRUCONVEC™ position, depending upon the type
of baking being used.
3. Set the temperature control knob to the desired temperature and allow for preheating.
4. Press and release the bake hours button. The timer will display :00 with the words SET and COOK/TIME in the digital
display.
5. Turn the “Set” knob until the desired baking time is displayed in hours and minutes. Once set, a tone will sound and the
cook time/remaining time and the word COOK will be displayed.
The word COOK will flash and the tone will sound three times when the time is completed; oven will turn off. The tone will sound
twice every ten seconds after completion until timer function is cleared.
To set the Automatic Time Bake Program
1. Set the start time:
A) For Single Ovens – Turn the TIMED BAKE knob to “timed”. Program the start time by pressing the “start time” button
and turning the “Set” knob until the desired start time is displayed and a tone is heard. This is the time of day you want the
food to begin cooking.
B) For Double Ovens – (Press the “start time” button once to set the starting time for the upper oven. Press the “start
time” button twice to set the starting time for the lower oven). Then program the start time by turning the “Set” knob until
the desired start time is displayed. This is the time of day you want the food to begin cooking.
2. Set the desired baking time:
Once the start time is set, the display will switch to :00 and the words SET, COOK and TIME will appear on the right side of
the display. You will now enter the desired baking time. Turn the “Set” knob until the desired baking time is displayed in
hours and minutes. Once the desired bake time is set, a tone will be heard and the word SET will disappear and the word
DELAY will appear in the display indicating that the Bake Hours program has been set.
NOTE: For Double Ovens, the word DELAY will show depending on which oven has been selected.
15
Product Controls
1. Push and release the “min/sec timer” button.
Clocks and Timers
(Analog Clock - Premiere Models)
3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.
4. Set the temperature control knob to the desired baking temperature.
Product Controls
5. The automatic time bake program is now set!
NOTE: The display will continue to show the amount of bake time
that was programmed (this will remain until the programmed start time is reached). You can return the display to clock
mode by pressing the “probe/temp” button – Notice that a small clock will be displayed in the upper right corner to
indicate that a program is in progress. Switch back to the timer mode by pressing the “bake hours” button.
6. When the specified time is reached, the oven will automatically turn on. It will bake for the programmed amount of
time at the selected temperature.
NOTE: At one minute from the end of the specified bake program, the oven timer will beep once. At the end of the
specified bake program, the oven will automatically turn off and the timer will sound a series of three beeps. This will
continue until the “start time” button is pressed. The display will then return to displaying the time.
NOTE: Setting the remaining duration time to :00 will cancel the Automatic Bake program.
Meat Probe Functions
Cable
Probe Function
Probe
(Premiere/French Door Models)
The meat probe takes the guesswork out of roasting by cooking foods to the ideal internal
temperature. Your Viking oven’s built-in probe will help you prepare meats exactly as you want
them.
Handles
Plug
To Set the Automatic Probe Function
1. Plug probe into the outlet located on left interior wall of the oven and close oven door, leaving the meat probe end
outside of the oven. NOTE: If the probe is not plugged into the oven when starting a probe function, the display will
flash “no probe”. (Premiere models only)
2. Select cooking function and set temperature.
3. Press the “PROBE” or “PROBE TEMP” button (depending on model).
4. Turn the “SET” knob to the desired internal temperature. The word PROBE and the desired internal temperature will
be displayed on the lower right of the clock. On Double Ovens, the manual/timed control must be turned to “upper
timed.” NOTE: It is recommended to set the internal temperature about 10 degrees lower than actual desired internal
temperature. The meat will continue to cook when removed from the oven and will reach desired internal temperature
while “standing”.
5. Once the oven is preheated, open the oven door. Using a pot holder, carefully slide out the oven rack. Place the
roasting pan on the rack, insert probe into meat. Carefully slide rack back into oven and close the door.
The word PROBE flashes and tone sounds three times when desired temperature is reached. The tone will sound twice
every ten seconds after completion until probe function is closed.
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.
16
Cooking with your Oven
Rack Positions
Each oven is equipped with tilt-proof racks and at least one TruGlide rack. 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/French Door Single Ovens – Two TruGlide racks
• Premiere /French Door Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)
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 the food in the oven after the Oven Indicator light goes out.
CLEAN
OFF
SELF
CLEAN
OFF
BAKE
TRU
CONV.
CONVEC
BAKE
CONV.
BAKE
CONV.
BROIL
MED
LOWER TIMED
BROIL
MAXI
BROIL
OVEN
TRU
CONV.
TRUCONVEC
BAKE
CONVEC
OFF
200
OVEN
OFF
CLEAN
SELF
CLEAN
SELF
CLEAN
LOW
BROIL
CONV.
BROIL
BROIL
SET MED
BROIL
300
MAXI
BROIL
500
OVEN
TEMPERATURE
TEMPERATURE
HI
BROIL
MIN/SEC
TIMER
BAKE
TIME
SET
START
TIME
PROBE
TEMP
OFF
OVEN
BAKE
OFF
CLEAN
CLEAN
BROIL
MINI
BROIL
UPPER OVEN
HI
CONV.
BROIL OVENCONV.
FUNCTIONROAST
TEMPERATURE 400
BROIL
UPPER OVEN
OVEN FUNCTION
CLEAN
OFF OVEN
CLEAN
BAKE
SELF
CLEAN
OVEN
OVEN LOW
LIGHT
LIGHT
BROIL
UPPER
TIMED
MANUAL
OFF
BAKE 200
TRU
CONV.
CONVEC
BAKE
CONV. 200
BAKE
CLEAN
UPPER OVEN LIGHT
CLEAN
UPPER
TIMED
BROIL
MANUAL
LOWER OVEN LIGHT
300
TRU
CONV.
CONVEC
BAKE TRU
300
CONVEC
LOWER
TIMED
500
400
MINI
500 BROIL
BROIL
LOWER OVEN
CONV.
FUNCTION
TEMPERATURE
400
CONV. OVENROAST
BROIL
LOWER OVEN
OVEN FUNCTION
OVEN
TEMPERATURE
TEMPERATURE
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
Conventional/Convection Cooking
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. The user may find other foods that are also prepared more consistently in conventional bake. This is perfectly normal.
Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven cavity
creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for
baking heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking with
convection.
•As a general rule, reduce the temperature by 25° F (10° C) when using a convection cooking function.
•Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single
item or smaller load then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed
for multi-rack baking or cooking large loads).
•If cooking items which require longer than 45 minutes then it is possible to see a 10% - 15% reduction in cooking time. This is
especially true for large items cooked in the convection roast function.
•A major benefit of convection cooking is the ability to prepare foods in quantity. 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 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or
positions 3 and 5. Remember that the racks are numbered from bottom to top.
•Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out
of the oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.
•Some recipes, especially those that are homemade, 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 satisfactory results are
achieved.
17
Product Controls
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.
Cooking with your Oven
Baking Tips
• 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 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.
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, it is recommended to use 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. 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.
Multiple Rack Pan
Placement
Cooking Tips
Single Rack Pan
Placement
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: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will
automatically exit PREHEAT and follow NORMAL OPERATION mode.
18
Conventional Baking Chart
Single Rack
Position
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
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375° F (191° C)
375° F (191° C)
400° F (205° C)
375° F (191° C)
400° F (205° C)
350° F (177° C)
400° F (191° C)
375° F (191° C)
23-28
30 - 35
12 - 15
30 - 35
20 - 25
35 - 40
17 - 22
17 - 22
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
1 or 2
2
3 or 4
3 or 4
3 or 4
3
350° F (177° C)
350° F (177° C)
350° F (177° C)
350° F (177° C)
350° F (177° C)
350° F (177° C)
35 - 45
40 - 50
17 - 22
40 - 50
30 - 35
60 - 65
13" x 9"
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
350° F (177° C)
375° F (191° C)
350° F (177° C)
25 - 28
12 - 15
10 - 12
Cookie Sheet
3 or 4
400° F (205° 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° C)
375° F (191° C)
350° F (177° C)
400° F (177° C)
350° F (177° C)
10 - 12
55 - 66
12 - 15
55 - 65
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 (205° C)
425° F (218° C)
375° F (191° C)
400° F (205° C)
375° F (191° C)
400° F (205° C)
400° F (205° C)
375° F (191° C)
12 - 15
18 - 21
65 - 75
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 (191° C)
350° F (177° C)
375° F (191° C)
425° F (218° C)
60 - 65
45 - 50
50 - 55
15 - 20
Cooking Tips
Pan Size
19
Temp
Time
Food (mins)
BREADS
Cooking Tips
Convection Baking Chart
Single Rack
Position
Pan Size
Frozen 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
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 / 1, 3, & 5
3 or 4
2 & 4 / 1, 3, & 5
3 or 4
2&4
2&4
2 & 4 / 1, 3, & 5
2 & 4 / 1, 3, & 5
350° F (177° C)
350° F (177° C)
375° F (191° C)
350° F (177° C)
375° F (191° C)
325° F (163° C)
375° F (191° C)
350° F (177° C)
23 - 28
30 - 35
12 - 15
30 - 35
20 - 25
35 - 40
17 - 22
17 - 22
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
1 or 2
3 or 4
2 & 4 / 1, 3, & 5
2&4
2&4
3
325° F (163° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
30 - 35
35 - 40
15 - 17
30 - 32
25 - 30
5 - 50
13" x 9"
Cookie Sheet
Cookie Sheet
2&4
1-5
1-6
325° F (163° C)
350° F (177° C)
325° F (163° C)
25 -28
10 - 12
10 - 15
9" Round
9" Round
9" Round
9" Round
6 - 4oz cups
2&4
2&4
2&4
2&4
2&4
400° F (205° C)
350° F (177° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
7-9
55 - 65
4-5
55 - 65
30 - 35
Cookie Sheet
Cookie Sheet
Cookie Sheet
Cookie Sheet
13" x 9"
9" Round
Cookie Sheet
Cookie Sheet
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
375° F (191° C)
400° F (205° C)
350° F (177° C)
375° F (191° C)
350° F (177° C)
375° F (191° C)
375° F (191° C)
350° F (177° C)
12 - 15
18 -21
60 - 70
35 - 40
60 - 70
25 - 30
15 - 20
60 - 65
On Rack
1 qt.Casserole
Cookie Sheet
Cookie Sheet
2 or 4
2 or 4
2 or 4
2 or 4
350° F (177° C)
325° F (163° C)
350° F (177° C)
400° F (205° C)
60 - 65
45 - 50
50 - 55
15 - 20
20
Temp
Time
(minutes)
Food
BREADS
Notes
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Solving Baking Problems
Baking problems can occur for many reasons. Check the Baking Problem chart for the causes and recommended remedies for
the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed
to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary
for you to adjust your recipes and cooking times accordingly.
COMMON BAKING PROBLEM / 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 recom. pan size
3. Reduce no. of pans
Cakes crack on top
1. Batter too thick
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
2. Oven too hot
3. Wrong pan size
1. Batter uneven
1. Distribute batter even
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
21
Cooking Tips
Cakes are not level
Roasting Instructions
Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item
that is 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.
Cooking Tips
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For
poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of
the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway
through the recommended roasting time. After reading the thermometer once, insert it ¼ inch (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 (2° C) to 10° F (4° C) lower than the desired doneness. The meat
will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to
make carving easier.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
Using the Meat Probe
(Premiere/French Door Models)
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes
the guesswork out of roasting by cooking foods to the exact doneness you want. NOTE: Double oven models have a probe in
the upper oven only.
Use of probes other than the one provided with this product may result in damage to the probe. Use the handles of the probe
and plug when inserting and removing them from the meat and outlet.
• To avoid damaging your probe, do not 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.
• Do not store the probe in the oven.
After preparing the meat and placing on 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 mark with your finger where the edge of the meat
comes to on the probe. The point should rest in the center of the thickest meaty 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. Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole
turkey.
3. When setting the probe temperature, it is recommended to set the temperature about 10° F (4° C) lower than desired
internal temperature. The meat will continue to cook when removed from the oven and will reach the desired doneness
while “standing”.
22
Conventional Roasting Chart
Food
Temp
Time
(min/lb)
Rack
Position
Internal
Temp
3 - 6 lbs
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
325° F (163° C)
25 - 30
30 - 35
35 - 40
2
140° F (60° C)
155° F (68° C)
170° F (77° C)
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
35 - 40
40 - 45
2
155° F (68° C)
170° F (77° C)
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
40 - 45
45 - 50
2
155° F (68° C)
170° F (77° C)
3 - 6 lbs
325° F (162° C)
30 - 40
2
180° F (82° C)
3 - 6 lbs
325° F (162° C)
350° F (177° C)
35 - 40
55 - 60
total time
2
3
180° F (82° C)
180° F (82° C)
8 - 12 lbs
325° F (163° C)
17 - 20
1
130° F (54° C)
3 - 6 lbs
375° F (191° C)
10 - 16 lbs 325° F (163° C)
30 - 35
15 - 20
1
1
180° F (82° C)
180° F (82° C)
20 - 24 lbs
10 - 16 lbs
20 - 24 lbs
4 - 6 lbs
15 - 20
17 - 22
17 - 22
18 - 22
1
1
1
1
180° F (82° C)
180° F (82° C)
180° F (82° C)
180° F (82° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
23
Cooking Tips
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
Convection Roasting Chart
Cooking Tips
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)
Rack
Position
Internal
Temp
3 - 6 lbs
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
325° F (163° C)
17 - 22
21 - 24
27 - 30
2
140° F (60° C)
155° F (68° C)
170° F (77° C)
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
17 - 20
21 - 24
2
155° F (68° C)
170° F (77° C)
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
27 - 30
32 - 35
2
155° F (68° C)
170° F (77° C)
3 - 6 lbs
325° F (162° C)
20 - 25
2
180° F (82° C)
3 - 6 lbs
325° F (162° C)
325° F (162° C)
20 - 25
35 - 40
total time
2
3
180° F (82° C)
180° F (82° C
8 - 12 lbs
325° F (163° C)
12 - 14
1
130° F (54° C)
3 - 6 lbs
375° F (191° C)
10 - 16 lbs 325° F (163° C)
20 - 25
12 - 14
1
1
180° F (82° C)
180° F (82° C)
20 - 24 lbs
10 - 16 lbs
20 - 24 lbs
4 - 6 lbs
9 - 11
13 - 16
10 - 13
15 - 20
1
1
1
1
180° F (82° C)
180° F (82° C)
180° F (82° C)
180° F (82° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
325° F (163° C)
24
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops,
and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position
based on desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.
Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats
produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside
with less shrinkage.
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil and the Temperature Control Knob to Broil.
4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil
element does not cycle on and off. 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 helps reduce smoke and odors.
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function Selector to Medium-Broil or Low-Broil.
• 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 edge.
• 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 turn. Season second side just before
removing.
• Always pull 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. Drippings will bake onto the pan if it is left in the
heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent
and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to
make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also
be covered with foil. Be sure to slit openings to conform with the openings in the grid so melted fat can drain through to
prevent spattering, smoking, or the possibility of grease fire.
25
Cooking Tips
Broiling Tip
Broiling Chart
Cooking Tips
Type and
Cut of Meat
TeBEEF
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
Medium
Well done
Hamburger, 1/2"
Rare
Medium
Well done
CHICKEN
Bnls Breast, 1”
Bnls Breast, 1”
Bone-in Breast
Bone-in Breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib Chops, 1"
Shoulder
PORK
Loin Chops, 3/4"
Bacon
FISH
Salmon Steak
Fillets
Weight
Setting
Rack
Time
(minutes)
14 oz
14 oz
14 oz
Hi Broil
Hi Broil
Hi Broil
3
3
3
8 - 10
10 - 12
11 - 13
10 oz
10 oz
10 oz
Hi Broil
Hi Broil
Hi Broil
3
3
3
7-8
9 - 10
11 - 12
1/4 lb.
1/4 lb.
1/4 lb.
Hi Broil
Hi Broil
Hi Broil
3
3
3
6-7
7-8
8-9
3
3
2
2
2
2
15 - 20
15 - 20
40 - 45
25 - 30
40 - 45
25 - 30
1/2 lb.
Med Broil
1/2 lb.
Convection Broil
2- 3 lbs total
Med Broil
2- 3 lbs total Convection Broil
2- 3 lbs total
Med Broil
2- 3 lbs total Convection Broil
1 lb.
Med Broil
3
15 - 20
12 oz.
1 lb.
Convection Broil
Convection Broil
2
2
10 - 15
15 - 20
1 lb.
Convection Broil
Med Broil
2
3
10 - 15
5-8
1 lb.
1 lb.
Med Broil
Med Broil
2
2
15 - 20
10 - 15
Convection Dehydrate/Defrost
WARNING
To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate "low" temperature and turn the selector to TruConvec™.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan on will accelerate the natural defrosting of the food
without the heat.
26
Cleaning & Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no
exception. Your oven must be kept clean and maintained properly.
Oven Surfaces
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 the Self-Clean Cycle section in Cleaning & Maintenance for complete
instructions.
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off.
Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid
cleaner designed for that material when soapy water will not do the job. NOTE: It is not recommended that stainless steel
cleaner be used on any surface that contains graphics, such as the control panel area. For these areas containing graphics, it is
recommended to only use hot, soapy water for cleaning. Do not use steel wool, abrasive cloths, cleansers, or powders. If
necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material, then use a
wooden or nylon spatula or scraper. Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel. Do not
permit citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up
any spills immediately.
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-filled steel wool pad.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. DO NOT CLEAN THE
OVEN RACKS USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the Self-Clean cycle.
The oven rack supports are designed to remain in the oven during the Self-Clean cycle.
The meat probe may be cleaned with soap and water or a soap-filled scouring pad. Cool the probe before cleaning. Scour
stubborn spots with a soap-filled scouring pad, rinse and dry.
• Do not immerse the meat probe in water.
• Do not store the probe in the oven.
WARNING
To Prevent Personal Injury
Before removing the doors, make sure the pins are properly
installed in the hinges. Failure to do so can result in personal
injury to hands and/or fingers.
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.
27
Product Care
Meat Probe
Cleaning & Maintenance
Steam Clean (French Door models only)
The Steam Clean feature is designed for light oven cleaning and works best if used as soon as possible after
spills occur. If spills are allowed to dry in the oven, they will be more difficult to remove.
1. Before starting the Steam Clean cycle, remove the oven racks, and any other items/utensils from the oven.
2. For best results, pour 12 oz (355 mL) of room temperature distilled or filtered water onto the oven bottom.
Never pour cold water into a hot oven. Do not add any type of cleaner or additive to the water. Tap water
may leave mineral deposits.
3. Close the doors completely.
4. Turn the oven function selector knob to Steam Clean.
5. Turn the temperature control knob to Clean. At this time, the “clean” indicator light will come on. The
“clean” indicator light will remain on until the Steam Clean cycle is completed or interrupted
6. A complete Steam Clean cycle will take a total of 20 minutes.
7. Since the water in the oven bottom is hot, do not open the oven door during the Steam Clean cycle.
8. At the end of the cycle, there will be (4) one-second beeps. Once the Steam Clean cycle is complete, turn
both the temperature control knob and the oven function selector knob to the OFF position.
9. Remove all remaining water and debris in the bottom of the oven with a sponge or cloth.
10. Wipe any remaining moisture from the oven door interior and oven cavity.
11. Use a soft brush or nylon scrubber to wipe the oven interior. This may help with more stubborn stains.
12. If any soil remains, run a second Steam Clean cycle to help loosen debris for easier removal.
To stop the Steam Clean cycle:
To cancel or interrupt the Steam Clean cycle, turn both the temperature control knob and the oven function
selector knob to the OFF position.
Self-Clean Cycle
Product Care
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.
All ovens (with the exception of the French Door single/upper oven) feature an automatic pyrolytic 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 starting the Self-Clean cycle:
1. 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. The oven rack supports are designed to remain in the oven
during the Self-Clean cycle. Do not use foil or liners in the oven. During the Self-Clean cycle foil can burn or melt
and damage the oven surface.
2. 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 door.
3. 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 2 inches inside
the frame with detergent and hot water. Rinse thoroughly and dry.
28
Cleaning and Maintenance
To start the Self-Clean cycle:
1. Close the door completely.
2. Turn the oven selector knob clockwise to the self-clean mode.
3. Turn the temperature control knob past the clean setting until the knob stops. At this time, the clean indicator light will
come on. Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator
light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean
cycle.
4. The “clean” 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 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 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. When the cycle is completed, turn both the oven selector and temperature control knob to the off position. When the oven
has completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.
To stop the Self-Clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the temperature control knob and the oven function selector knob to
OFF. When the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be
opened. When the oven has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.
CAUTION
glass light
cover
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.
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.
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.
29
light
bulb
Product Care
DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR
CIRCUIT BREAKER BEFORE REPLACING BULB.
Trouble Shooting Guide
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.
Door is not shut tight enough for
automatic door latch to lock.
3. Oven is not clean
after self-clean cycle.
Temperature control knob not rotated all
the way past clean until it stops.
4. Broil does not work.
Temperature control knob is rotated too
far past broil position.
5. 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.
6. Oven light will not work.
Light bulb is burned out.
Oven is not connected to power.
7. Strong odor and/or smoke
This is normal burn-off of insulation and
is noticed first few time oven protecitve oils in the oven. This will go away
is used.
after using oven a few times.
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.
Product Care
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 is located on the identification plate mounted on the top left side of the oven door
opening under the control panel.
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.
30
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 surface 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.
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.
31
Product Care
This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.
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
F20812G EN
(040116)
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