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)

IMPORTANT–^{Please 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

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.

IMPORTANT–^{Please 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.

IMPORTANT–^{Please 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.

IMPORTANT–^{Please Read and Follow}

WARNING

CAUTION

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.

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

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.

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

TruConvec^TM

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.

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

Cook Time/Stop Time modes can be used to time cooking periods.

These features can even be used at the same time when both ovens

are in use. For example, you can time-bake a casserole in the upper

oven using the Cook Time/Stop Time mode, while broiling in the lower

oven using the timer. One oven can also be cleaned while timing foods

in the other oven using the timer.

Timer Alarm

•

At the end of a program, the alarm will consist of three beeps,

followed by two beeps every 10 seconds until the “CLEAR” button

is pressed.

•

Whenever a valid function key is pressed or when a control function

starts automatically, one beep will sound.

When an invalid function key is pressed, two beeps will sound.

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

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

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.

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.”

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

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

“Short Key Entry: 5 sec”

Timeout

Name

Duration of

Timeout

Invalid Entry

Periodic Reminder

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

Turning light off

Turning light on

Information Entry

Cooking Modes

Roasting Modes

0.1

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

Meat Probe within 10° Roasting Modes

Searing Time Reached Roasting Modes

Start Time Reached

Panel is Unlocked

Various Cooking Modes

Information Entry

0.1

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…

Short entry

Cycle setpoint, meat probe setpoint,

and setting the minute/second timer

Medium entry

Entering cook/stop times, setting time,

selecting functions and settings

Long entry

Selecting, editing, and entering recipes

Lock key hold time Locking the Oven

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.

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

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

again to turn off the light in the upper or lower

oven. (You will hear two beeps to signal that the light is off.)

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.

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.

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.

OVEN FUNCTION

TEMPERATURE

OVEN FUNCTION

TEMPERATURE

• 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

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 oven’s 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

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.

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.

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.

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:

Press and Release

Temperature increases by 5°F (2°C)

Press and Release

Temperature decreases by 5°F (2°C)

Temperature increases by 5°F (2°C)

Temperature decreases by 5°F (2°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.

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.

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"

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

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.

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

Muffin tin

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

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

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

6 - 4 oz cups

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

13" x 9"

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)

Temperature decreases by 5°F (2°C)

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

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

French fries

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"

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

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

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

Muffin pan

13" x 9"

9" round

Loaf pan

3 or 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

2 & 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

6 - 4oz cups

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

13" x 9"

9" round

Cookie sheet

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

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

French fries

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.

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.

• 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)

Temperature decreases by 5°F (2°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.

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

325˚ F (162.8˚ C)

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

325˚ F (162.8˚ C)

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.

3 - 4 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

Lamb leg

PORK

3 - 5 lbs

325˚ F (162.8˚ C)

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)

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)

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)

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 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

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.

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)

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)

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)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

Lamb leg

PORK

3 - 5 lbs 325˚ F (162.8˚ C)

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)

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)

130˚ F (54.4˚ C)

3-4 lbs

350 (176.7 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)

9 - 10

180˚ F (82.2˚ C)

Turkey, stuffed

Turkey breast

4 - 6 lbs

325˚ F (162.8˚ C)

Note: The above information is given as a guide only.

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.

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

Hi Broil

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

Hi Broil

5 or 6

7-8

9-10

11-12

Medium

Well done

Hamburger, 1/2"

Rare

1/4 lb.

Hi Broil

5 or 6

6-7

7-8

8-9

Medium

Well done

CHICKEN

Bnls breast 1”

Bones in Breast

Chicken pieces

HAM

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

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

Rib chops, 1"

Shoulder

PORK

Loin chops, 3/4"

Bacon

12 oz.

1 lb.

Convection Broil

4 or 5

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

FISH

Salmon steak

Fillets

1 lb.

Med Broil

4 or 5

Note: The above information is given as a guide only.

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.

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.

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.

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.

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 ___________________

Dealer’s name __________________________________________________

Address ________________________________________________________

_______________________________________________________________

If service requires installation of parts, use only authorized parts to

insure protection under the warranty.

Keep this manual for future reference.

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. Warrantor’s 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.

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