Viking Double Oven DSOE305T User Manual

Viking Use & Care Manual  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi 38930 USA  
(662) 455-1200  
For product information,  
call 1-888-VIKING1 (845-4641)  
or visit the Viking Web site at  
vikingrange.com  
Designer Series Built-In Electric  
Touch Control Single and Double Ovens  
F20686 EN  
(102909J)  
 
IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
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.  
WARNING  
DO NOT use commercial oven cleaners inside the oven. Use of these  
cleaners can produce hazardous fumes or can damage the porcelain  
finishes.  
ALWAYS contact the manufacturer about problems or conditions you do not  
understand.  
Recognize Safety Symbols, Words, Labels  
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.  
DANGER  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
WARNING  
WARNING  
To avoid risk of property damage, personal injury or death;  
follow information in this manual exactly to prevent a fire or  
explosion. DO NOT store or use gasoline or other flammable  
vapors and liquids in the vicinity of this or any appliance.  
Hazards or unsafe practices which COULD result in  
death or severe personal injury  
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.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
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IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
To Prevent Fire or Smoke Damage  
• Be sure all packing materials are removed from the appliance before  
operating it.  
Cooking Safety  
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.  
Dishtowels or other substitutes should NEVER be used as potholders  
because they can get caught on appliance parts.  
• Keep area around appliance clear and free from combustible materials,  
gasoline, and other flammable vapors and materials.  
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and  
may be highly flammable. Avoid their use or storage near an appliance.  
• Many plastics are vulnerable to heat. Keep plastics away from parts of the  
appliance that may become warm or hot.  
• Combustible items (paper, plastic, etc.) may ignite and metallic items  
may become hot and cause burns. DO NOT leave oven unsupervised  
when drying herbs, breads, mushrooms, etc., as this may create a fire  
hazard.  
• 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.  
ALWAYS place oven racks in the desired positions while oven is cool.  
Slide oven rack out to add or remove food, using dry, sturdy pot-holders.  
ALWAYS avoid reaching into the oven to add or remove food. If a rack  
must be moved while hot, use a dry pot-holder.  
ALWAYS turn the oven off at the end of cooking.  
DO NOT heat unopened food containers; buildup of pressure may cause  
the container to explode and result in injury.  
In Case of Fire  
• Use care when opening the oven door. Let hot air or steam escape before  
moving or replacing food.  
NEVER use aluminum foil to cover oven racks or oven bottom. This could  
result in risk of electric shock, fire, or damage to the appliance. Use foil only  
as directed in this guide.  
Turn off appliance to avoid spreading the flame.  
Smother fire or flame by closing the oven door.  
• DO NOT use water on grease fires. Use baking soda, a dry chemical or  
foam-type extinguisher to smother fire or flame.  
PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a  
plastic frozen food container and/or its cover distorts, warps, or is otherwise  
damaged during cooking, immediately discard the food and its container.  
Child Safety  
• NEVER leave children alone or unsupervised near the appliance when it is in  
use or is still hot.  
The food could be contaminated  
.
DO NOT store items of interest to children over the unit. Children climbing  
to reach items could be seriously injured.  
Heating Elements  
• Children must be taught that the appliance and utensils in it can be hot.  
Let hot utensils cool in a safe place, out of reach of small children.  
Children should be taught that an appliance is not a toy. Children should not  
be allowed to play with controls or other parts of the appliance.  
• NEVER touch oven heating elements, areas near elements, or interior  
surfaces of oven.  
• Heating elements may be hot even though dark in color. Areas near elements  
and interior surfaces of an oven may become hot enough to cause burns.  
During and after use, DO NOT touch or let clothing or other flammable  
materials contact heating elements, areas near elements, or interior surfaces  
of oven until they have had sufficient time to cool.  
Self-Clean Oven  
Clean only parts listed in this guide. DO NOT clean door gasket. The door  
gasket is essential for a good seal. Care should be taken not to rub, damage,  
or move the gasket. DO NOT use oven cleaners of any kind in or around  
any part of the self-clean oven.  
• Before self-cleaning the oven, remove broiler pan, oven racks and other  
utensils and wipe up excessive spill-overs to prevent excessive smoke,  
flare-ups or flaming.  
• This oven features a cooling fan which operates automatically during a  
clean cycle. If the fan does not turn on, cancel the clean operation and  
contact an authorized servicer.  
6
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IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
Important Safety Notice and Warning  
• 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.  
The California Safe Drinking Water and Toxic Enforcement Act of 1986  
(Proposition 65) requires the Governor of California to publish a list of  
substances known to the State of California to cause cancer or  
reproductive harm, and requires businesses to warn customers of potential  
exposures to such substances. Users of this appliance are hereby warned  
that when the oven is engaged in the self-clean cycle, there may be some  
low-level exposure to some of the listed substances, including carbon  
monoxide. Exposure to these substances can be minimized by properly  
venting the oven to the outdoors by opening the windows and/or door in  
the room where the appliance is located during the self-clean cycle.  
WARNING  
ELECTRICAL SHOCK HAZARD  
DO NOT touch a hot oven light bulb with a damp cloth as  
the bulb could break. Should the bulb break, disconnect  
power to the appliance before removing bulb to avoid  
electrical shock.  
Important notice regarding pet birds:  
NEVER keep pet birds in the kitchen or in rooms where the fumes from the  
kitchen could reach. Birds have a very sensitive respiratory system. Fumes  
released during an oven self-cleaning cycle may be harmful or fatal to  
birds. Fumes released due to overheated cooking oil, fat, margarine and  
overheated non-stick cookware may be equally harmful.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
About Your Appliance  
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.  
WARNING  
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.  
WARNING  
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.  
WARNING  
This appliance features a self-cleaning cycle. During this cycle, the  
oven reaches elevated temperatures in order to burn off soil and  
deposits. A powder ash residue is left in the bottom of the oven after  
completion of the self-clean cycle.  
Note: DO NOT use commercial oven cleaners inside the oven. Use of  
these cleaners can produce hazardous fumes or can damage the  
porcelain finishes. DO NOT line the oven with aluminum foil or other  
materials. These items can melt or burn during a self-clean cycle,  
causing permanent damage to the oven.  
• 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.  
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IMPORTANTPlease Read and Follow  
IMPORTANTPlease Read and Follow  
WARNING  
CAUTION  
BURN HAZARD  
BURN HAZARD  
When self-cleaning, surfaces may get hotter than usual.  
Therefore, children should be kept away.  
The oven door, especially the glass, can get hot. Danger of  
burning: DO NOT touch the glass!  
WARNING  
CAUTION  
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.  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than 2 hours.  
• 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 with automatic  
time baking. They will not rise properly.  
DO NOT allow food to remain in the oven for more than 2 hours after  
the end of the cooking cycle.  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than 2 hours.  
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.  
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.  
NOTICE  
Avoid any damage to oven vents. The vents need to be unobstructed  
and open to provide proper airflow for optimal oven performance.  
KEEP THE KITCHEN WELL-VENTED DURING THE  
SELF-CLEAN CYCLE.  
NOTICE  
DO NOT turn the Temperature Control on during defrosting. Turning  
the convection fan on will accelerate the natural defrosting of the food  
without the heat.  
CAUTION  
DO NOT store items of interest to children over the unit. Children  
climbing to reach items could be seriously injured.  
10  
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Before Using Oven  
Setting the Clock  
Oven  
Setting the Clock  
Important! Before first use, wipe interior with soapy water and dry  
thoroughly. Then set the oven selector to “BAKE”, the thermostat  
to 350°F, and operate for an hour.  
The time-of-day must be set  
before any other program can  
be used. When your oven is first  
connected to the power in your  
home, the timer display will  
show 12:00.  
All models include:  
• A broad range of baking and broiling modes—up to 11 cooking  
modes in all—to make even your most challenging baking projects  
a success.  
To program the Time-Of-Day:  
• A two-speed convection fan that 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.  
1. Press either the “UPPER OVEN” or “LOWER OVEN” button.  
2. Press the “CLOCK SET” button. The clock will begin to flash.  
The word “CLOCK” will be lit on the display.  
3. Type in the correct time on the electronic number keypad.  
4. Press the “CLOCK SET” button again. The clock is now set.  
• Three broiling modes including a new low-broil mode for delicate  
broiling and top-browning.  
• A halogen lighting system to provide more light with less glare.  
• A concealed bake element for easier cleaning.  
• Five adjustable rack positions to accomodate all your baking needs.  
Alternate method:  
1. Press either the “UPPER OVEN” or “LOWER OVEN” button.  
2. Press the “CLOCK SET” button. The clock will begin to flash. The  
word “CLOCK” will be lit on the display.  
3. Use the up and down arrows to change the current time.  
Press and Release  
Press and Hold  
Time increases by 1 minute  
Time increases by 10 minutes  
L
M
Time decreases by 1 minute  
Time decreases by 10 minutes  
4. Press the “SET” button on the temperature control or the “CLOCK  
SET” button on the electronic timing center. The clock is now set.  
Note: The time-of-day cannot be changed while there is a bake hours  
or start time cycle programmed into the timer.  
12  
13  
 
 
Oven Control Panel  
Oven Control Panel  
Oven Function and  
Electronic Timing Center  
The electronic timing center is used to  
program and control all timing  
functions.  
Oven Selector Controls  
The oven selector controls are  
used to turn the upper or  
lower oven on and off.  
Electronic Keypad Entry  
The electronic keypad entry is  
used to program and control  
all oven functions.  
Temperature Controls  
Each oven function has a separate setting.  
(See descriptions)  
The SET control up and down arrows can  
be used to set any temperature from  
150˚ F (65.6˚ C) to 550˚ F (287.8˚ C).  
IMPORTANT–The time-of-day  
must be set before any other  
program can be used.  
Oven Selector Options  
Bake  
Broil  
TruConvecTM  
Multi-rack baking for breads, cakes,  
cookies (up to 6 racks of cookies at once)  
Recipes  
Conventional, single-rack baking (breads, Three conventional broil settings for cuts  
Accesses, programs, and saves cooking  
cycles from favorite recipes  
cakes, cookies, pastry, pies, entrees,  
vegetables)  
of flat pieces of meat or meat 1-2 inches  
thick  
Convection Roast  
Roasting whole turkeys, whole chickens,  
hams, etc.  
Oven Light Controls  
Controls the interior lights in the upper  
and lower ovens  
Convection Bake  
Multi-rack baking for heavier or frozen  
foods (e.g., frozen pies, pizzas, entrees,  
vegetables)  
Convection Broil  
Faster than regular broiling with less  
smoke generation for thicker meats  
Self-Clean  
A self-cleaning cycle using high heat to  
burn off soils and deposits  
Oven Lock  
Dehydrate  
Childproofing feature preventing the  
controls from being activated when the  
oven is not in use  
Defrost  
Natural defrosting of food using fan  
without heat  
Using the convection fan over a  
period of time, water is removed  
from food by evaporation  
Proof  
Creates an optimal environment for the  
rising of yeast in many kinds of dough  
Settings  
Accesses custom features such as display  
brightness, Sabbath mode, and tones  
Auto Roast  
Automatic searing of the outside of  
meats; simplifies roasting  
Meat Probe  
An audible alarm sounds when the  
internal temperature of the meat being  
roasted is reached  
Note: DDOE305T model control panel shown.  
14  
15  
 
 
Oven Features  
Clocks and Timers  
Electronic Timing Center  
The Electronic Timing Center is  
used to program and control all  
timing functions on your Viking  
appliance. It has four display  
and programming modes that  
are activated by the four push  
buttons. Both the timer and the  
4
5
Cook Time/Stop Time modes can be used to time cooking periods.  
These features can even be used at the same time when both ovens  
are in use. For example, you can time-bake a casserole in the upper  
oven using the Cook Time/Stop Time mode, while broiling in the lower  
oven using the timer. One oven can also be cleaned while timing foods  
in the other oven using the timer.  
1
2
Timer Alarm  
3
6
At the end of a program, the alarm will consist of three beeps,  
followed by two beeps every 10 seconds until the “CLEAR” button  
is pressed.  
Whenever a valid function key is pressed or when a control function  
starts automatically, one beep will sound.  
When an invalid function key is pressed, two beeps will sound.  
7
1. TruConvec™  
element  
4. Model/Serial  
number plate  
(behind baffle)  
2. Oven light  
3. Oven racks  
(three upper,  
three lower)  
(behind vents)  
5. Broil element  
6. Bake element  
7. Lower oven  
16  
17  
 
 
Clocks and Timers  
Clocks and Timers  
Setting the Timer  
Cook Time and Stop Time  
The timer is designed for accurate timing and is ideal for baking  
delicate items such as biscuits, cookies, and popovers, and for precise  
broiling. The timer can be used for timing up to 12 hours. When  
setting the timer, the time displayed will decrease in 1 minute  
increments. When the timer counts down to 1 minute, the timer alarm  
will give one short beep and the display will change to seconds. When  
the timer reaches 0:00, the alarm will give a long beep.  
With the Viking oven, you can choose what times you need to start  
and stop cooking your food. The cook time and stop time functions  
allow you to program your preferences.  
Here’s how it works:  
It is 2:00 PM and you would like to have your dinner ready at 6:00 PM. By  
programming your oven with a 2-hour cook time and a 6:00 PM stop  
time, your oven will delay cooking until 3:50 PM. At 3:50, the oven will  
begin preheating. At 4:00 PM, the oven will begin its 2-hour cook time.  
To set the Timer:  
1. Press the “TIMER” button. The timer will display “0:00” and the  
word “TIMER.”  
Cook Time and Stop Time facts:  
Both ovens can be set individually for cook time and stop time  
functions.  
2. Type in the desired duration time on the electronic number keypad.  
3. The timer will start automatically. (To cancel the entry, press the  
“CLEAR” button on the left side of the control panel before the  
count down begins and the time is still flashing.)  
4. The timer is now set.  
To set Cook Time:  
1. Select “UPPER OVEN” or “LOWER OVEN”.  
2. Select an oven function and temperature before setting Cook  
Time and Stop Time functions.  
Alternate method:  
1. Press the “TIMER” button. The timer will display “0:00” and the  
word “TIMER” will be lit on the display.  
3. Press “COOK TIME” and the display will flash “0:00” and  
“COOK TIME” will be lit below.  
4. Use numeric keyboard to enter the amount of time needed for  
cooking.  
Press and Release  
Press and Hold  
5. After the time is entered, the display will show “COOK TIME”  
under the timer field. (To cancel the entry, press the “CLEAR”  
button on the left side of the control panel.)  
6. Press “SET” or “ENTER” if the cook time is correct. Cook time  
is set.  
Time increases by 1 minute  
Time increases by 10 minutes  
L
M
Time decreases by 1 minute  
Time decreases by 10 minutes  
2. Use the up and down arrows to set the timer.  
3. Press “SET” or “TIMER” to program the timer. (To cancel the entry,  
press the “CLEAR” button on the left side of the control panel.)  
4. The timer is now set.  
Note: To cancel cook time during its cycle, press “COOK TIME” and  
then press the “CLEAR” button on the left side of the oven control.  
Cooking will continue if the oven is on.  
18  
19  
 
Clocks and Timers  
Oven Settings  
Cook Time and Stop Time (cont.)  
Settings  
To set Stop Time:  
Use this function to access, program,  
and customize special features of your  
oven. Special features include tones,  
timeouts, display brightness, and the  
Sabbath mode.  
1. Set Cook Time, following the steps provided in the previous section.  
2. Press “STOP TIME” and “STOP TIME” will be lit on the display.  
3. Use numeric keyboard to enter the time you want to stop for  
cooking.  
4. After the time is entered, the display will flash the time. (To cancel  
stop time, press the “CLEAR” button on the left side of the control  
panel.)  
Brightness  
This mode offers users the ability to  
5. Press “SET” or “STOP TIME” if the stop time is correct. Stop time is  
set and will begin when the oven is preheated.  
decrease or increase the intensity of the brightness of the electronic  
display panel. Users may choose between four levels of brightness:  
25%, 50%, 75%, and 100%.  
Note: Display will show cook time and stop time. If you have entered a  
time incorrectly, you will hear a long beep and the display will not  
change.  
To customize Brightness level:  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “BRIGHTNESS: 100%” appears in  
he display. (The % shown is the current brightness level.)  
3. Press “ENTER” to change brightness level. Current value will flash.  
4. Move up and down arrows to select desired brightness level.  
5. Press “ENTER” to confirm brightness level.  
Note: To cancel stop time during its cycle, press “STOP TIME” and  
then press the “CLEAR” button on the left side of the oven control.  
Cooking will continue if the oven is on.  
When Stop Time has been reached:  
6. To exit the Settings menu, press “SETTINGS.”  
1. Your oven will sound three beeps, and “HOLD” will appear on the  
display.  
• The oven will stay at 150°F in hold mode for 2 hours.  
• After 2 hours, the oven will sound four long beeps and shut off.  
2. Press “OFF” to turn off the oven manually.  
Degree Format  
The oven has been preset to the Fahrenheit temperature scale. With  
this feature, users can switch to the Celsius temperature scale.  
To change Degree Format to Celsius:  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “DEGREES:  
FAHRENHEIT” appears in the display.  
3. Press “ENTER” to change degree format. Current value  
will flash.  
4. Use arrow keys to select “CELSIUS.”  
5. Press “ENTER” again to set degree format.  
6. To exit the settings menu, press “SETTINGS.”  
20  
21  
 
 
Oven Settings  
Oven Settings  
Tones  
Tones (cont.)  
This function allows you to define the duration of tones and the  
number of tones for different events. Your oven is programmed with  
different audible tones as demonstrated by the following chart:  
To change the frequency and/or duration of any of the above tone  
signals:  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “TONES…” appears in the  
display.  
3. Press “ENTER,” and “RESTORE FACTORY DEFAULTS: NO”  
appears on the display.  
4. Scroll up or down using the arrow keys to find the Tone you would  
like to change and press “ENTER.” Display will flash and appear as  
follows:  
Description  
of tone  
Number  
of tones  
Duration  
(seconds)  
Used in…  
1 Minute Left  
Min/Sec or Cook Timer  
1
2
1
Autostart  
Cooking mode or  
timer starts without  
pressing Set or Enter  
0.1  
End of Hold  
Timer Expired  
Failure  
Cook Time/Stop Time  
Min/Sec or Cook Timer  
RTD error/Latch error  
Error in programming  
4
3
5
3
1
1
1
“Short Key Entry: 5 sec”  
Timeout  
Name  
Duration of  
Timeout  
1
Invalid Entry  
Periodic Reminder  
0.1  
0.1  
5. Press “ENTER,” and the “1 x 1 SEC” value will flash.  
6. Using the numeric keyboard, enter the number and the duration of  
tones desired. The number of tones can be a value from 0 to 9. The  
duration of tones is measured in tenths of a second. You can enter a  
number from 0.0 to 9.0.  
7. Press “ENTER” when finished. The tone is customized to your  
preference. At this point the oven plays the new tone. If you do not  
like it, return to Step 1 to adjust the tone.  
After cooking mode  
finishes or during  
programming to  
prompt action by user  
Key Press  
Information Entry  
Information Entry  
Information Entry  
Turning light off  
Turning light on  
Information Entry  
Cooking Modes  
Roasting Modes  
1
3
0
2
1
3
1
3
2
3
1
2
0.1  
0.1  
0
Invalid Key  
Repeat Key  
8. To exit the settings menu, press “SETTINGS.”  
Oven Light Off  
Oven Light On  
Panel is Locked  
Setpoint Reached  
Meat Probe  
0.1  
0.1  
0.1  
1
1
Meat Probe within 10° Roasting Modes  
Searing Time Reached Roasting Modes  
1
1
Start Time Reached  
Panel is Unlocked  
Various Cooking Modes  
1
Information Entry  
0.1  
22  
23  
 
Oven Settings  
Oven Settings  
Tone Volume  
Timeouts (cont.)  
To change the Tone Volume setting:  
To change the duration of a Timeout:  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “TIMEOUTS…” appears in the  
display.  
1. Press "SETTINGS." Settings menu will appear on display.  
2. Press the up or down arrows until "TONES ..." appears on  
the display.  
3. Press "ENTER," and "RESTORE FACTORY DEFAULTS:  
NO" appears on the display.  
3. Press “ENTER,” and “RESTORE FACTORY DEFAULTS: NO” will  
appear on the display.  
4. Press the down arrow until "VOLUME: HIGH" appears on the  
display.  
“Short Key Entry: 5 sec”  
5. Press "ENTER" to change volume level. The current value will flash.  
6. Use up and down arrows to select the desired volume  
level. Setting options are “HIGH”, “LOW” and “OFF.”  
7. Press "ENTER" to confirm volume level setting.  
8. To exit the settings menu, press "SETTINGS.”  
Timeout  
Name  
Duration of  
Timeout  
4. Scroll up or down using the arrow keys to find the timeout you  
would like to change and press “ENTER.” Display will flash  
and appear as follows:  
5. Using the numeric keyboard, enter the number of seconds desired.  
6. Press “ENTER” when finished. Timeout is customized to your  
preference.  
Timeouts  
Your oven is programmed with four preset timeouts that allow the user  
varying amounts of time to key in entries to the oven control display.  
The amount of time allowed the user to respond to a programming  
prompt is called a timeout. If the user fails to make an entry during the  
timeout period, the oven will default to its previous mode.  
7. To exit the settings menu, press “SETTINGS.”  
If you find that the amount of time allowed for programming does not  
meet your needs, you can redefine the limits of any of the four  
timeouts. The chart below defines the four timeouts, their duration,  
and when they’re used:  
Clock Format  
This feature allows users to choose a 12-hour or 24-hour format for the  
clock display.  
To program the Clock Format:  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press up and down arrows until “12 or 24 HOURS: 12”  
appears in the display.  
3. Press “ENTER” and the current setting will flash in the  
display.  
4. Use arrow keys to choose “12” or “24.”  
5. Press “ENTER” again to accept desired clock format.  
6. To exit the settings menu, press “SETTINGS.”  
Description  
of timeout  
Duration  
(seconds)  
Used in…  
1
2
Short entry  
Cycle setpoint, meat probe setpoint,  
and setting the minute/second timer  
5
Medium entry  
Entering cook/stop times, setting time,  
selecting functions and settings  
10  
3
4
Long entry  
Selecting, editing, and entering recipes  
30  
3
Lock key hold time Locking the Oven  
24  
25  
 
Oven Settings  
Oven Settings  
Sabbath Mode  
Lock and Unlock  
This mode offers users belonging to religions with “no work”  
restrictions to program their ovens to comply with the Sabbath  
requirement. When the oven door is opened in Sabbath mode, the  
oven light stays off while the convection fan and heating elements  
remain on.  
This child protection function prevents  
the oven controls from being activated  
when the oven is not being used.  
To Lock the ovens:  
To program the Sabbath Mode:  
1. Press  
on the right side of your  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press up or down arrows until “SABBATH: NO” appears  
in the display.  
3. Press “ENTER,” and “NO” will flash on display.  
4. Use arrow keys to choose “YES” or “NO.”  
5. Press “ENTER” again to accept Sabbath mode.  
6. To exit the Settings menu, press “SETTINGS.”  
oven control panel. Display shows  
“HOLD FOR LOCK.”  
2. When locked, three short beeps will sound and the display will  
show “PANEL IS LOCKED.”  
3. To unlock a double oven, press and hold “UPPER OVEN”  
or “LOWER OVEN” for 3 seconds. When unlocked,  
two short beeps will sound and the display will show  
“PANEL IS UNLOCKED.”  
Showroom Mode  
4. To unlock a single oven, press and hold the  
and  
This mode allows the oven to be hooked up to a 120 volt electrical  
supply for display or showroom mode purposes. In this mode, the  
electronic display/controls and oven lights will function but the heating  
elements and convection fan will NOT function.  
simultaneously press and hold the “OVEN ON” button for  
3 seconds. When unlocked, two short beeps will sound and the  
display will show “PANEL IS UNLOCKED”.  
Interior Oven Lights (Two Pads)  
Each oven has an interior light that  
can be turned off and on using the  
designated buttons on the oven  
control panel.  
To program the Showroom Mode:  
1. Press “SETTINGS”. Settings menu will appear in display.  
2
Use the down arrow to scroll to “TIMEOUTS”.  
3. At “TIMEOUTS” mode, hold the down arrow for 5 seconds.  
4. Use the down arrow to scroll to “SHOWROOM”.  
5. Push “SET” button.  
Press  
or  
to turn on the  
6. Use the up arrow to toggle between “YES” and “NO”.  
7. Select “YES” and push “SET” button.  
light in the upper or lower oven. (You will  
hear a beep to signal that the light is on.)  
8. To exit the “SETTINGS” menu, press “SETTINGS”.  
Press  
or  
again to turn off the light in the upper or lower  
oven. (You will hear two beeps to signal that the light is off.)  
26  
27  
 
Oven Settings  
Oven Settings  
This Recipe Function accesses,  
programs, and saves cooking  
cycles from favorite recipes.  
Editing a Recipe:  
1. In the recipe list mode, press “RECIPES.”  
2. Recipe name should be flashing.  
3. Use the following instructions to make changes:  
To change recipe name, use numeric keypad.  
To change cycle, press a cycle key.  
Entering Recipe Name:  
This function programs and  
saves up to 100 cooking cycles  
from favorite recipes. Recipe  
To change temperature, press an arrow key.  
To change cook time, press the “COOK TIME” key.  
4. Press “SET” or “ENTER” to save the recipe.  
names are entered on the numeric keypad on the right side of the  
keyboard. When a key with several letters is pressed for the first time,  
the first letter is entered. If the same key is pressed a second time, the  
second letter is entered, and so on. For example, if the key “2 ABC” is  
pressed once, the letter ‘A’ is entered. If the key is pressed two times,  
the letter ‘B’ is entered. If the key is pressed three times, the letter ‘C’  
is entered. If the key is pressed four times, the digit ‘2’ is entered.  
Then lower case ‘a’, then ‘b’, then ‘c’, then ‘A’ again, and so on.  
Using a Recipe:  
1. To use a programmed recipe, scroll through the list and press  
“ENTER” or “SET” to select and start the program.  
Deleting a Recipe:  
1. In the recipe list mode, press “RECIPES.”  
2. Recipe name should be flashing.  
3. Use right “CLEAR” key to erase the name.  
4. Press “SET” or “ENTER.”  
If nothing is pressed within 2 seconds, the cursor moves to the next  
position. To return to the previous position use the right “CLEAR” key.  
Pressing the ‘1’ key will also move the cursor to the next position as  
well as entering a space.  
When subsequent characters are entered, the case and type of the  
character matches the previous character. For example, if the previous  
character is a digit, then pressing the “2 ABC” key once would result  
in the digit ‘2’. If the previous character is a lower case letter, then  
pressing the “2 ABC” key once would result in the letter ‘a’.  
Entering a new Recipe:  
1. Press “RECIPES” twice.  
2. “NAME” should be flashing.  
3. Enter a recipe name using numeric keypad.  
4. Press a Bake function key.  
5. Use arrow or numeric keypad to set the temperature.  
6. If needed, hit “COOK TIME” key to enter cook time.  
7. Press “SET” or “ENTER” to save the recipe.  
28  
29  
 
Using the Oven  
Using the Oven  
Preheat  
To Set the Automatic Probe  
Function  
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.  
A cooking mode must be selected  
before setting meat probe.  
Bake, Convection Bake, Convection  
Roast, TruConvec™, and  
Convection Broil are the cooking  
modes that can be used with the  
meat probe function.  
Set the internal temperature about 10°F lower than the actual  
desired internal temperature. The meat will continue to cook when  
removed from the oven and will reach desired internal temperature  
while “standing.”  
Probe  
Cable  
Meat Probe Function  
The meat probe takes the guesswork out  
of roasting by cooking foods to the ideal  
internal temperature. An audible alarm  
sounds when the internal temperature of  
1. Insert probe into the meat and slide into oven. Double oven  
models have a meat probe in the upper oven only.  
the meat being roasted is reached.  
2. Plug the probe into the outlet located on the left interior wall of  
the oven and close the oven door.  
Handles  
Plug  
3. Press the “MEAT PROBE” button on the control panel. The  
display will show “SET PROBE” and flashing preset temperature.  
4. The preset temperature of 160°F or a stored temperature will be  
displayed on the electronic timing center. If you desire this  
temperature, the probe mode will begin after 10 seconds.  
5. To set another temperature, use the keypad to enter the  
desired temperature and press “SET” or “ENTER.”  
• The temperature must be within the range of 120°to 190°F.  
• Display alternates between cook mode and probe temperature.  
• Probe temperature displays “LO” until 100°F is reached, then  
displays actual temperature.  
6. When the probe is within 10°F of setpoint, two long beeps will  
sound. When the setpoint is reached, three long beeps will  
sound and the oven will turn off. The display will alternate  
between cook mode and “DONE.” One short beep will sound  
every minute until the probe function is closed.  
7. Press any key to close the probe function.  
30  
31  
 
 
Using the Oven  
Using the Oven  
Rack Positions  
Conventional and Convection Cooking  
Each oven is equipped with two standard tilt-proof racks and 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 from items that contain a lot of juice  
or liquid. This rack can be used in any of the five rack positions.  
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 creating the optimum cooking environment. Cooking with  
convection is intended when performing multi-rack baking and for  
baking heavier foods. Below are tips which will allow you to get the  
best results out of your oven when cooking with convection.  
All ovens have five rack positions. Position 5 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.  
• 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%.  
• 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.)  
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”.  
• 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 of 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. See “Oven Features” illustration.  
3. Set the Temperature Control to the desired temperature.  
4. Place the food in the oven after the oven indicator light goes out.  
• 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.  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
32  
33  
 
 
Using the Oven  
Using the Oven  
Condensation  
Pan Placement Tips  
The oven is supplied with a system which provides a natural circulation  
of air. In most cases, this natural circulation will eliminate any observed  
condensation. However, there will be instances where condensation is  
observed. This is NOT a sign that the oven is not working properly.  
• 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.  
Condensation can occur depending on the following factors:  
Type of food being cooked  
o Steam and condensation is a natural by product of cooking any  
food with high water content, such as frozen food, chicken, etc.  
o Use a covered container, where practical, when cooking to  
reduce the amount of condensation that forms.  
Length of cooking time  
• 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.  
o If the oven is going to be used for prolonged periods of time,  
then additional ventilation may be required.  
o Do not leave food in the oven to cool after it has been cooked  
and the oven has been switched off.  
Single Rack Pan  
Placement  
Multiple Rack Pan  
Placement  
o To reduce condensation, ensure the oven is well heated before  
placing food in the oven cavity.  
Blockage of the ovens air flow  
o If the oven air flow is changed, the oven will not perform to  
specification.  
Proper installation ventilation  
o The oven needs good ventilation within the installed cabinets  
to perform per specification.  
Type of cabinetry the oven is installed in  
o Cabinets need to meet specific temperature requirements.  
o Some cabinetry materials have high water contents that can  
outgas during the heating cycle.  
Ambient conditions in the kitchen including humidity and  
temperature  
34  
35  
 
 
Baking  
Baking  
BAKE (Two-Element Bake)  
TRU CONV (TruConvec™)  
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  
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  
recommended for single-rack baking.  
Many cookbooks contain recipes to be  
cooked in the conventional manner.  
Conventional baking/ roasting is  
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,  
particularly suitable for dishes that require a high temperature. Use this  
setting for baking, roasting, and casseroles.  
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.  
CONV BAKE (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  
Baking Tips  
• Make sure the oven racks are in the desired positions before you  
turn the oven on.  
more even heat distribution. This  
even circulation of air equalizes the  
temperature throughout the oven cavity  
DO NOT open the oven door frequently during baking. If you must  
open the door, the best time is during the last quarter of the baking  
time.  
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.  
• Bake to shortest time suggested and check for doneness before  
adding more time. For baked goods, a stainless steel knife placed in  
the center of the food should come 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.  
When roasting using this setting, cool air is quickly replaced, searing  
meats on the outside and retaining more juices and natural flavor on  
the inside with less shrinkage. With this heating method, foods can be  
baked and roasted at the same time with minimal taste transfer, even  
when different dishes are involved, such as cakes, fish or meat. The hot  
air system is especially economical when thawing frozen food. Use this  
setting for baking and roasting.  
36  
37  
 
 
Baking  
Baking  
Bake Instructions  
This function is recommended for single-rack baking. Use this setting  
for baking, roasting, and casseroles.  
Convection Bake Instructions  
This function is recommended for multi-rack baking. Foods can be  
baked and roasted at the same time with minimal taste transfer, even  
when different dishes are involved, such as cakes, fish, or meat.  
To use Bake:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “BAKE.” Temperature display  
flashes a preset temperature of 350°F.  
4. Set the temperature using one of the following two methods:  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin Bake Preheat immediately.  
OR  
To use Convection Bake:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “CONV. BAKE.”  
Temperature display flashes a preset temperature of 325°F.  
4. Set the temperature using one of the following two methods:  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin Convection Bake Preheat immediately.  
OR  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow keys.  
Press “SET” or “ENTER” when finished. The oven will begin Bake  
Preheat immediately.  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow keys.  
Press “SET” or “ENTER” when finished. The oven will begin  
Convection Bake Preheat immediately.  
During Bake Preheat  
The display will alternate between showing the set baking temperature  
and the actual preheat temperature every 5 seconds. When the set  
baking temperature is reached, one long beep will sound and the  
display will show “BAKE.” Open oven door and put food in the oven.  
During Convection Bake Preheat  
The display will alternate between showing the set baking  
temperature and the actual preheat temperature every 5 seconds.  
When the set baking temperature is reached, one long beep will  
sound and the display will show “CONV. BAKE.” Open oven door  
and put food in oven.  
To change set temperature during preheat stage:  
To change set temperature during preheat stage:  
Press and Release  
Temperature increases by 5°F (2°C)  
L
Press and Release  
Temperature decreases by 5°F (2°C)  
M
Temperature increases by 5°F (2°C)  
L
Temperature decreases by 5°F (2°C)  
M
Oven Off  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
Oven Off  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
38  
39  
 
 
Baking  
Baking  
TruConvec™ Instructions  
Baking Chart  
This function is ideal for foods that require gentle cooking, single-rack  
baking, multiple-rack baking, roasting, and preparation of complete  
meals. This setting is also recommended when preparing large  
quantities of baked goods at one time.  
Single Rack  
Time  
(min)  
Food  
BREADS  
Pan Size  
Position  
Temp  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204.4˚ C) 8 - 10  
375˚ F (190.6˚ C) 30 - 35  
400˚ F (204.4˚ C) 12 - 15  
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  
To use TruConvec™:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “TRUCONVEC.”  
Temperature display flashes a preset temperature of 325°F.  
4. Set the temperature using one of the following two methods:  
a. Confirm preset temperature and press “SET” or “ENTER.” The  
oven will begin TruConvec™ Preheat immediately.  
OR  
375˚ F (190.6˚ C) 30 - 35  
400˚ F (204.4˚ C) 20 - 25  
350˚ F (176.7˚ C) 35 - 40  
375˚ F (190.6˚ C) 15 - 20  
375˚ F (190.6˚ C) 15 - 20  
Muffin tin  
Muffin tin  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (190.6˚ C) 35 - 45  
350˚ F (176.7˚ C) 45 - 55  
350˚ F (176.7˚ C) 16 - 20  
350˚ F (176.7˚ C) 40 - 50  
350˚ F (176.7˚ C) 30 - 35  
350˚ F (176.7˚ C) 60 - 65  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow keys.  
Press “SET” or “ENTER” when finished. The oven will begin  
TruConvec™ Preheat immediately.  
13" x 9"  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
350˚ F (176.7˚ C) 25 - 30  
375˚ F (190.6˚ C) 12 - 15  
350˚ F (176.7˚ C) 10 - 12  
During TruConvec™ Preheat  
The display will alternate between showing the set baking  
temperature and the actual preheat temperature every 5 seconds.  
When the set baking temperature is reached, one long beep will  
sound and the display will show “TRUCONVEC.” Open oven door  
and put food in oven.  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Cookie sheet  
3 or 4  
400˚ F (204.4˚ C) 30 - 35  
9" round  
9" round  
9" round  
9" round  
6 - 4 oz cups  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
425˚ F (218.3˚ C) 10 - 12  
375˚ F (190.6˚ C) 55 - 60  
350˚ F (176.7˚ C) 12 - 15  
350˚ F (176.7˚ C) 40 - 45  
350˚ F (176.7˚ C) 35 - 40  
To change set temperature during preheat stage:  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Press and Release  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204.4˚ C) 12 - 15  
425˚ F (218.3˚ C) 18 - 21  
375˚ F (190.6˚ C) 65 - 70  
400˚ F (204.4˚ C) 35 - 40  
375˚ F (190.6˚ C) 65 - 70  
400˚ F (204.4˚ C) 25 - 30  
400˚ F (204.4˚ C) 15 - 20  
375˚ F (190.6˚ C) 60 - 65  
Temperature increases by 5°F (2°C)  
L
Temperature decreases by 5°F (2°C)  
M
Gr. peppers stuffed  
Quiche  
9" round  
Cookie sheet  
Oven Off  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
Cookie sheet  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (190.6˚ C) 60 - 65  
350˚ F (176.7˚ C) 45 - 50  
375˚ F (190.6˚ C) 50 - 55  
425˚ F (218.3˚ C) 15 - 20  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
40  
41  
 
Baking  
Solving Baking Problems  
Convection Baking Chart  
Baking problems can occur for many reasons. Check the chart below  
for the causes and 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.  
Single Rack  
Time  
(min)  
Food  
BREADS  
Pan Size  
Position  
Temp  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
375˚ F (190.6˚ C) 7 - 9  
350˚ F (176.7˚ C) 20 - 25  
375˚ F (190.6˚ C) 11 - 13  
350˚ F (176.7˚ C) 20 - 25  
375˚ F (190.6˚ C) 15 - 20  
325˚ F (162.8˚ C) 30 - 35  
350˚ F (176.7˚ C) 12 - 15  
350˚ F (176.7˚ C) 0 - 12  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Common Baking Problems/Remedies  
Problems  
Cause  
Remedy  
Muffin tin  
Muffin tin  
Cakes burned on the 1. Oven was too hot  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
Corn muffins  
CAKES  
sides or not done  
in center  
2. Wrong pan size  
3. Too many pans  
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  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
325˚ F (162.8˚ C) 30 - 35  
325˚ F (162.8˚ C) 35 - 40  
325˚ F (162.8˚ C) 15 - 17  
325˚ F (162.8˚ C) 30 - 32  
325˚ F (162.8˚ C) 25 - 30  
325˚ F (162.8˚ C) 5 - 50  
Cakes crack on top  
1. Batter too thick  
2. Oven too hot  
3. Wrong pan size  
1. Follow recipe  
2. Add liquid  
3. Reduce temperature  
4. Use recom. pan size  
Cakes are not level  
1. Batter uneven  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Distribute batter even  
3. Use proper pan  
13" x 9"  
Cookie sheet  
Cookie sheet  
2 & 4  
2,3,& 4  
2,3,& 4  
325˚ F (162.8˚ C) 20 -25  
350˚ F (176.7˚ C) 7 -10  
325˚ F (162.8˚ C) 9-10  
Food too brown on  
bottom  
1. Oven door opened  
too often  
2. Dark pans being used 2. Use shiny pans  
3. Incorrect rack position 3. Use recom. rack position  
4. Wrong bake setting  
5. Pan too large  
1. Use door window to  
check food  
Cookie sheet  
2 & 4  
375˚ F (190.6˚ C) 4 - 27  
4. Adjust to conventional  
or convection setting  
as needed  
9" round  
9" round  
9" round  
9" round  
6 - 4oz cups  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
400˚ F (204.4˚ C) 7 - 9  
350˚ F (176.7˚ C) 50 - 55  
325˚ F (162.8˚ C) 4 - 5  
325˚ F (162.8˚ C) 35 - 45  
325˚ F (162.8˚ C) 30 - 35  
5. Use proper pan  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
2. Oven not preheated  
3. Sides of pan too high  
1. Hot cookie sheet  
2. Allow oven to preheat  
3. Use proper pans  
1. Allow sheet to cool  
between batches  
Cookies too flat  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
9" round  
Cookie sheet  
Cookie sheet  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
3 or 4  
375˚ F (190.6˚ C) 8 - 10  
400˚ F (204.4˚ C) 13 -16  
350˚ F (176.7˚ C) 60 - 65  
375˚ F (190.6˚ C) 10 - 12  
350˚ F (176.7˚ C) 45 - 50  
375˚ F (190.6˚ C) 20 - 25  
375˚ F (190.6˚ C) 10 - 12  
350˚ F (176.7˚ C) 45 - 50  
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 1. Increase temperature  
2. Too many pans used  
3. Oven not preheated  
2. Reduce no. of pans  
3. Allow oven to preheat  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
350˚ F (176.7˚ C) 45 - 50  
325˚ F (162.8˚ C) 35 - 40  
350˚ F (176.7˚ C) 40 - 45  
400˚ F (204.4˚ C) 10 - 15  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
42  
43  
 
 
Roasting  
Roasting  
CONV ROAST  
Roasting Tips (cont.)  
(Convection Roast)  
• 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 1⁄2 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.  
The convection element runs in  
conjunction with the inner and outer  
broil elements. This transfer of heat  
(mainly from the convection element)  
seals moisture inside large roasts. Use  
this setting for whole turkeys, whole  
chickens, hams, etc.  
Note: You can also roast foods using bake settings. See the “Baking”  
section for additional information.  
• Roasting times ALWAYS vary according to the size, shape and quality  
of meats and poultry. Less tender cuts of meat are best prepared in  
the conventional bake setting and may require moist cooking  
techniques. Remove roasted meats from the oven when the  
thermometer registers 5°F (-15°C) to 10ºF (-12°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.  
Roasting Tips  
ALWAYS use the broiler pan and grid supplied with each oven. The  
hot air must be allowed to circulate around the item being roasted.  
DO NOT cover what is being roasted. Convection roasting seals in  
juices quickly for a moist, tender product. Poultry will have a light,  
crispy skin and meats will be browned, not dry or burned. Cook meats  
and poultry directly from the refrigerator. There is no need for meat or  
poultry to stand at room temperature.  
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.  
• 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%.  
Note: Double oven models have a probe in the upper oven only.  
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.  
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.  
• 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.  
• If using a cooking bag, foil tent, or other cover, use the conventional  
bake setting rather than either convection setting.  
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.  
44  
45  
 
 
Roasting  
Roasting  
Roasting Tips (cont.)  
After preparing the meat and placing on broiler pan, follow these  
steps for proper probe placement.  
Convection Roast Instructions  
Use this function when roasting tender cuts of meat or poultry of  
any size.  
• 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.  
• 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.  
To use Convection Roast:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “CONV. ROAST.Temperature  
display flashes a preset temperature of 325°F.  
4. Set the temperature using one of the following two methods:  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin Convection Roast Preheat immediately.  
OR  
• 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”.  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow keys.  
Press “SET” or “ENTER” when finished. The oven will begin  
Convection Roast Preheat immediately.  
During Convection Roast Preheat  
The display will alternate between showing the set temperature and  
the actual preheat temperature every 5 seconds. When the set  
temperature is reached, one long beep will sound and the display will  
show “CONV. ROAST.” Open oven door and put food in oven.  
To change set temperature during preheat stage:  
Press and Release  
Temperature increases by 5°F (2°C)  
L
Temperature decreases by 5°F (2°C)  
M
Oven Off  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
46  
47  
 
 
Roasting  
Roasting  
Auto Roast Instructions  
Conventional Roasting Chart  
(when using the Bake or Convection Bake setting)  
Use this function further simplifies roasting  
by automatically searing the outside of  
meats, raising the pre-set temperature by  
100°F for a short time to sear the outside  
of the meat. The temperature then returns  
to the pre-set temperature in the standard  
convection roast mode.  
Internal  
Temp  
Time  
(min/lb)  
Food  
BEEF  
Weight  
Temp  
Rib roast  
Rare  
4 - 6 lbs  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
40  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
To use Auto Roast:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “AUTO ROAST.Temperature  
display flashes a preset temperature of 325ºF.  
4. Set the temperature using one of the following two methods:  
a. Confirm preset temperature, press “SET” or “ENTER.”  
The oven will begin TruConvec™ Preheat immediately.  
OR  
3 - 4 lbs  
3 - 4 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
35  
40  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Lamb leg  
PORK  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow keys.  
Press “SET” or “ENTER” when finished. The oven will begin  
TruConvec™ Preheat immediately.  
Pork loin  
Pork chops  
1" thick  
3 - 5 lbs  
325˚ F (162.8˚ C)  
35  
180˚ F (82.2˚ C)  
N/A  
1 -1 1/4lbs 350˚ F (176.7˚ C)  
55 - 60  
total time  
Ham, fully  
cooked  
5 lbs  
325˚ F (162.8˚ C)  
18  
130˚ F (54.4˚ C)  
During Auto Roast Preheat  
The display will alternate between showing the set roasting  
temperature and the actual preheat temperature every 5 seconds.  
POULTRY  
Chicken, whole  
3 - 4 lbs  
375˚ F (190.6˚ C)  
30  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey,  
12 - 16 lbs 325˚ F (162.8˚ C)  
16 - 20  
When Set Auto Roast Temperature Is Reached  
One long beep will sound and the display will show “SEARING.” The  
oven will remain at searing temperature (set temperature plus 100°F)  
for 30 minutes. If set, the Cook Time timer will begin.  
unstuffed  
Turkey  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
16 - 20  
17 - 21  
17 - 21  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
4 - 6 lbs  
325˚ F (162.8˚ C)  
Oven Off  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
Note: The above information is given as a guide only.  
48  
49  
 
Roasting  
Broiling  
Convection Roasting Chart  
CONV BROIL  
(Convection Broil)  
Internal  
Temp  
Time  
(min/lb)  
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.  
Food  
BEEF  
Rib roast  
Rare  
Weight  
Temp  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
25  
24  
30  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
20  
24  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
HI 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“ (5 cm) 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.  
3 - 4 lbs 325˚ F (162.8˚ C)  
3 - 4 lbs 325˚ F (162.8˚ C)  
30  
35  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Lamb leg  
PORK  
3 - 5 lbs 325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
Pork loin  
Pork chops  
1" thick  
3 - 5 lbs 325˚ F (162.8˚ C)  
1 -1 1/4lbs 325˚ F (162.8˚ C)  
30  
45 - 50  
total time  
180˚ F (82.2˚ C)  
N/A  
MED BROIL  
Inner and outer broil elements pulse on and off to produce less heat  
for slow broiling. Allow about 4” (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 over-browning it. Use this setting for  
broiling small and average cuts of meat.  
Ham, fully  
cooked  
POULTRY  
Chicken, whole  
Turkey,  
5 lbs  
325˚ F (162.8˚ C)  
15  
130˚ F (54.4˚ C)  
3-4 lbs  
350 (176.7 C)  
25  
11  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
12 - 16lbs 325˚ F (162.8˚ C)  
LOW BROIL  
unstuffed  
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.  
Turkey  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
11  
9 - 10  
9 - 10  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
4 - 6 lbs  
325˚ F (162.8˚ C)  
Note: The above information is given as a guide only.  
50  
51  
 
 
Broiling  
Broiling  
Broiling Tips  
Broiling Instructions  
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.  
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.  
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.  
Conventional broiling (LOW, MED or HI BROIL) 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.  
• 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.  
To Use Broil:  
1. Arrange the oven rack in the desired position before turning the  
broiler on.  
2. Place the food in the center of the cold broiler pan and grid  
supplied with your oven, and then place the broiler pan in the oven.  
3. Select “UPPER OVEN” or “LOWER OVEN.”  
4. Set the Oven Function Selector to “BROIL.” Display will show  
“BROIL HIGH” and “ON” will flash. Medium and low displays will  
show “CONV BROIL M” and “CONV BROIL L.”  
5. Choose power level for BROIL:  
a. For “HIGH BROIL,” press “SET.”  
b. For “MEDIUM BROIL,” press down arrow key once. Display will  
change to MED, then press “SET.”  
c. For “LOW BROIL,” press down arrow key twice. Display will  
change to “LO,” then press “SET.”  
6. Close the door to the oven. With closed-door broiling, the broil  
element might cycle on and off if an extended broiling time is  
required. A built-in smoke "eliminator" in the top of the oven will  
help reduce smoke and odors.  
7. When cooking is complete, press the “OFF” button for the selected  
oven.  
Oven Off  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
52  
53  
 
 
Broiling  
Broiling  
Convection Broil Instructions  
Broiling Chart  
Convection broiling has the advantage of broiling food slightly more  
quickly than conventional. Convection broiling of meats also produces  
better results, especially for thick cuts. This is because meat sears on  
the outside and retains more juices and natural flavor inside with less  
shrinkage.  
Type and  
Time  
(min)  
Cut of Meat  
Weight  
Setting  
Rack  
BEEF  
Sirloin, 1"  
Rare  
14 oz  
14 oz  
14 oz  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
8-10  
10-12  
11-13  
Medium  
To Use Convection Broil:  
1. Arrange the oven rack in the desired position before turning  
the broiler on.  
2. Place the food in the center of the cold broiler pan and grid  
supplied with your oven, and then place the broiler pan in the oven.  
3. Select “UPPER OVEN” or “LOWER OVEN.”  
4. Set the Oven Function Selector to “CONV. BROIL.” Display will  
show “CONV BROIL H” and “ON” will flash. Medium and low  
displays will show “CONV BROIL M” and “CONV BROIL L.”  
5. Choose power level for CONVECTION BROIL:  
a. For “HIGH CONVECTION BROIL,” press “SET.”  
b. For “MEDIUM CONVECTION BROIL,” press down arrow key  
once. Display will change to MED, then press “SET.”  
c. For “LOW CONVECTION BROIL,” press down arrow key twice.  
d. Display will change to “LO”, then press “SET.”  
6. Close the door to the oven. With closed-door broiling, the broil  
element might cycle on and off if an extended broiling time is  
required. A built-in smoke "eliminator" in the top of the oven will  
help reduce smoke and odors.  
Well done  
T-Bone, 3/4"  
Rare  
10 oz  
10 oz  
10 oz  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
7-8  
9-10  
11-12  
Medium  
Well done  
Hamburger, 1/2"  
Rare  
1/4 lb.  
1/4 lb.  
1/4 lb.  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
6-7  
7-8  
8-9  
Medium  
Well done  
CHICKEN  
Bnls breast 1”  
Bnls breast 1”  
Bones in Breast  
Bones in Breast  
Chicken pieces  
Chicken pieces  
HAM  
1/2 lb.  
1/2 lb.  
2 -3 lbs. total  
2 -3 lbs. total Convection Broil  
2 -3 lbs. total Med Broil  
2 -3 lbs. total Convection Broil  
Med-Broil  
Convection Broil  
Med Broil  
5 or 6  
4 or 5  
3 or 4  
3 or 4  
3 or 4  
3
15-20  
15-20  
40-45  
25-30  
40-45  
25-30  
7. When cooking is complete, press the “OFF” button for the selected  
oven.  
Ham slice, 1"  
LAMB  
1 lb.  
Med Broil  
5 or 6  
22  
Rib chops, 1"  
Shoulder  
PORK  
Loin chops, 3/4"  
Bacon  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
4 or 5  
4 or 5  
7
6
Oven Off  
The oven will continue operating until you press the “OFF” button for  
the oven you are using. To turn the oven off, press the “OFF” button  
on the control panel display. One beep will sound and the oven will  
turn off.  
1 lb.  
Convection Broil  
Med Broil  
4
5
14  
6
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Med Broil  
Med Broil  
4
7
6
4 or 5  
Note: The above information is given as a guide only.  
54  
55  
 
Warming Modes  
Warming Modes  
Convection Dehydrate  
Convection Defrost  
This oven is designed not only to cook,  
but also to dehydrate fruits and  
This oven can defrost frozen food. With  
the temperature control off, a motorized  
fan in the rear of the oven circulates air.  
This fan accelerates natural defrosting of  
the food without heat.  
vegetables. With this function, a  
motorized fan in the rear of the oven  
circulates warm air. Over a period of  
time, the water is removed from the food  
by evaporation. Removal of water inhibits  
growth of microorganisms and retards  
To use Defrost:  
1. Place the frozen food on a baking  
the activity of enzymes. It is important to remember that dehydration  
does not improve quality; only fresh, top-quality foods should be  
dehydrated in your oven.  
sheet.  
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”  
3. Select “DEFROST” from the oven function control panel.  
4. Press “SET” or “ENTER” to begin defrosting. The defrost mode will  
begin and the defrost temperature will be displayed.  
To use Dehydrate:  
1. Prepare the food as recommended.  
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”  
3. Arrange the food on drying racks (not included with the oven, but  
available from specialty cooking dealers).  
4. Select “DEHYDRATE” from the oven function control panel.  
5. Press “SET” or “ENTER.” Dehydrate mode will begin immediately.  
WARNING  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than 2 hours.  
Proofing  
This function uses a low temperature to  
create an optimal environment for the  
yeast to rise in many types of dough.  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
This setting is designed for allowing  
yeast dough to rise to a temperature  
between 85°F (29°C) and 100°F ( 38°C).  
Yeast doughs rise or “proof” best 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.  
To use Proof:  
1. Place the dough on a baking sheet.  
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”  
3. Select “PROOF” from the oven function control panel.  
4. Press “SET” or “ENTER” to begin proofing.  
Place the bowl on the center rack of the oven and close door. When  
you think the dough has doubled in size, lightly poke two fingers  
about 1/2” (1.3 cm) into the dough. If the indentation remains, the  
dough has risen enough.  
56  
57  
 
 
Cleaning and Maintenance  
Cleaning and 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.  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a soap-filled  
steel wool pad.  
Oven Surfaces  
Oven Racks  
Several different finishes have been used in your electric oven.  
Cleaning instructions for each surface are given below and continued  
on page 40. Your oven features a Self-Clean cycle for the oven interior.  
See page 41 for complete instructions. NEVER USE AMMONIA, STEEL  
WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS,  
OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE  
YOUR OVEN.  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS  
OR RACK SUPPORT USING THE SELF-CLEAN CYCLE. They could  
sustain damage due to the extreme heat of the Self-Clean cycle.  
Meat Probe  
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.  
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.  
DO NOT immerse the meat probe in water.  
DO NOT store the probe in the oven.  
Stainless Steel Parts  
Some stainless steel parts may have a protective wrap, which must be  
peeled off. All stainless steel body parts should be wiped regularly with  
hot, soapy water at the end of each cooling period and with liquid  
cleaner designed for this material when soapy water will not do the job.  
If build-up occurs, DO NOT use steel wool, or abrasive cloths, cleaners,  
or powders. If it is necessary to scrape stainless steel surface to remove  
encrusted material, soak area with hot, wet 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 surfaces.  
Scratches are almost impossible to remove.  
58  
59  
 
 
Self-Clean Cycle  
Self-Clean Cycle  
This oven features 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.  
To start the Self-Clean cycle:  
1. Close the door completely.  
2. Select “UPPER OVEN” or “LOWER  
OVEN.” “SELECT MODE” will appear  
in the display for the selected oven.  
3. Press “SELF CLEAN” from the oven  
function control panel.  
4. Press “SET” or “ENTER.” At this time,  
“SELF CLEAN” will appear in the  
Before starting the Self-Clean cycle:  
display. The door lock indicator light  
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. DO NOT use foil or liners in the  
oven. During the self-clean cycle, foil can burn or melt and damage  
the oven surface.  
will remain on until the self-clean is completed or interrupted and  
the oven temperature drops to a safe temperature. A complete  
cycle takes approximately 3-1/2 hours, with an additional 30  
minutes needed for the oven to cool down enough for the door  
latch to disengage.  
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.  
Note: A whirring fan noise will be heard during the self-clean cycle and  
will continue to run for the 3-1/2 hour duration of the self-clean cycle.  
5. The timer will count down from 4 hours. When the cycle is  
completed, press the “OFF” button for the selected oven.  
6. When the oven has completely cooled, open the door and remove  
any ash from the oven surfaces with a damp cloth.  
7. To cancel or interrupt the self-cleaning cycle, press the “OFF”  
button for the selected oven.  
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” (5.1 cm) inside the frame with detergent  
and hot water. Rinse thoroughly and dry.  
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.  
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 well-vented during the self-cleaning cycle.  
60  
61  
 
 
Replacing Oven Lights  
Troubleshooting  
Problem  
Possible Cause and/or Remedy  
WARNING  
Oven is not connected to electrical power.  
Oven will not function.  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
Have electrician check power circuit breaker,  
wiring and fuses..  
Door is not shut tight enough for automatic  
door latch to lock.  
Oven does not operate in  
self-clean cycle.  
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  
WARNING  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
Oven light will not work.  
Light bulb is burned out.  
the bulb and handle with a soft cloth.  
Oven is not connected to power.  
Halogen Lights  
1. Unsnap glass light cover using a  
screwdriver in the 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.  
62  
63  
 
 
Error Handling  
Service Information  
In the event that you make an error while programming your Viking  
oven, you will hear a long beep followed by the appearance of an  
error message on the display. Use the following key to help you correct  
these common programming errors:  
If service is required, call your dealer or authorized service agency.  
The name of the authorized service agency can be obtained from the  
dealer or distributor in your area.  
Have the following information readily available.  
• Model number  
Error  
Message  
Problem  
Correction  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
MODEL  
ERROR  
An incorrect model  
number has been  
installed.  
Call your Viking dealer or authorized  
service agency.  
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 Corporation at  
1-888-VIKING1 (845-4641), or write to:  
RTD ERROR  
RTD is open or  
shorted.  
Call your Viking dealer or authorized  
service agency.  
PROBE  
ERROR  
The meat probe is  
open or shorted.  
The meat probe may not be plugged  
in. If it isn't, plug it in to the oven.  
Press the “OFF” key to exit and clear  
the error message.  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
If the meat probe is plugged in and  
the Error message is still displayed,  
call your Viking dealer or authorized  
service agency.  
Record the information indicated below. You will  
need it if service is ever required. The model and  
serial number for your oven can be found by using  
a flashlight to look through one of these vents on  
the upper vent trim. The label will be on the right  
side inner wall.  
LATCH  
ERROR  
The control is unable  
to lock or unlock the  
door latch.  
Call your Viking dealer or authorized  
service agency.  
KEYBOARD  
ERROR  
No connection exists  
between the keyboard  
and control.  
Call your Viking dealer or authorized  
service agency.  
Model no._____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
If service requires installation of parts, use only authorized parts to  
insure protection under the warranty.  
Keep this manual for future reference.  
64  
65  
 
 
Warranty  
Notes  
BUILT-IN ELECTRIC OVENS WARRANTY  
ONE YEAR FULL WARRANTY  
Built-in electric ovens and all of their component parts and accessories, except as detailed below*, are warranted  
to be free from defective materials or workmanship in normal household use for a period of twelve (12) months  
from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its  
option, any part which fails or is found to be defective during the warranty period.  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
_____________________________________________________________________________________________________  
*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or  
workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE  
REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL  
PURCHASE.  
Viking Range Corporation uses the most up-to-date processes and best 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.  
FIVE YEAR LIMITED WARRANTY  
Any bake element, broil element, or convection cook element which fails due to defective materials or  
workmanship in normal household use during the second 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.  
TEN YEAR LIMITED WARRANTY  
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship  
in normal household use during the second through the tenth 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.  
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the  
product extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire  
stations, private clubs, churches, etc. This warranty excludes all commercial locations such as restaurants, food  
service locations and institutional food service locations.  
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.  
This warranty shall apply to products purchased and located in the United States and Canada. Products must be  
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking  
Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse,  
accident, 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 Corporation service agency or representative. This warranty does not apply to commercial usage.  
Warrantor is not responsible for consequential or incidental damage 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 exclusion may not apply to you.  
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of  
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its  
component parts contains a defect or malfunction during the warranty period, after a reasonable number of  
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or  
replacement of the product or its component part or parts. Warrantors liability on any claim of any kind, with  
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or  
part thereof which gives rise to the claim.  
WARRANTY SERVICE:  
Under the terms of this warranty, service must be performed by a factory authorized Viking Range Corporation  
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. To obtain warranty service, contact the dealer  
from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range  
Corporation. Provide model and serial number and date of original purchase. For the name of your nearest  
authorized Viking Range Corporation service agency, call the dealer from whom the product was purchased or  
Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.  
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 Corporation can contact you should any question of safety  
arise which could affect you.  
Any implied warranties of merchantability and fitness applicable to the above described bake element, broil  
element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the  
period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do not  
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This  
warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to  
jurisdiction.  
Specifications subject to change without notice.  
66  
 

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