Use & Care
Professional Built-In Electric
Single and Double Ovens
VSOE130 / VSOE527 / VSOE530
VDOE130 / VDOE527 / VDOE530
Professional Built-In Electric Single
and Double French Door Ovens
VSOF7301 / VDOF7301
Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use.
With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few
minutes necessary to learn the proper and efficient use and care of this quality product.
Some of the key features of this appliance include:
• A broad range of baking and broiling modes – up to 9 cooking modes in all - to make even your most challenging baking projects a
success.
• Split baking and broiling elements – which reduces preheating time and provides greater control and more even heating.
• A reversing fan which is 2 times larger than most on the market – this allows you to cook foods more thoroughly and evenly – even
when baking large quantities.
• Four convection modes offering greater air circulation to shorten cooking times and cook foods more evenly.
• Dual broiling elements producing intense radiant heat for faster broiling and a larger coverage area.
• Three broiling modes including a new low-broil mode for delicate broiling and top-browning.
• A lighting system which provides more light with less glare.
• A profiled, hidden bake element for easier cleaning.
• Six adjustable rack positions with the largest usable baking space available in this class.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the dealer from
whom you purchased this product – or contact our consumer support center at 1-888-845-4641.
We appreciate your choosing a Viking Range, LLC product and hope that you will again select our products for your other major
appliance needs. For more information about the complete selection of products, visit us on vikingrange.com.
Congratulations
2
Getting Started
Important Safety Instructions ______________________________________________________________________ 4
Built-In Oven Features ____________________________________________________________________________5
Product Controls
Oven Control Panel ______________________________________________________________________________6
Setting the Clock ________________________________________________________________________________9
Oven Settings & Functions ________________________________________________________________________10
Clocks & Timers ________________________________________________________________________________13
Probe Function ________________________________________________________________________________16
Cooking Tips
Cooking with Your Oven ________________________________________________________________________17
Conventional/Convection Cooking ________________________________________________________________17
Preheat ________________________________________________________________________________________18
Conventional Baking Chart ________________________________________________________________________19
Convection Baking Chart ________________________________________________________________________20
Solving Baking Problems ________________________________________________________________________21
Roasting Instructions ____________________________________________________________________________22
Using Meat Probe ______________________________________________________________________________22
Conventional Roasting Chart ______________________________________________________________________23
Convection Roasting Chart ______________________________________________________________________24
Broiling Instructions ____________________________________________________________________________25
Broiling Chart __________________________________________________________________________________26
Convection Dehydrate and Defrost ________________________________________________________________26
Product Care
Cleaning and Maintenance ______________________________________________________________________27
Replacing Light ________________________________________________________________________________29
Trouble Shooting__________________________________________________________________29
Service Information ______________________________________________________________________________30
Warranty ______________________________________________________________________________________31
Table of Contents
Warnings
WARNING
If the information in this manual is not followed exactly, a fire or
explosion may result causing property damage, personal injury or
death.
WARNING
NEVER use this appliance as a space heater to heat or warm the
room. Doing so may result in carbon monoxide poisoning and
overheating of the oven.
WARNING
Do not use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the
porcelain finishes.
WARNING
NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing so
blocks air flow through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat, causing a fire
hazard.
WARNING
To avoid sickness and food waste when using automatic time
baking:
• Do not use foods that will spoil while waiting for cooking to start,
such as dishes with milk or eggs, cream soups, custards, fish, pork,
poultry, or foods with stuffing.
• Any food that has to wait for cooking to start should be very cold
or frozen before it is placed in the oven.
• Do not use foods containing baking powder or yeast when
automatic time baking. They will not rise properly.
• Do not allow food to remain in the oven for more than two hours
after the end of the cooking cycle.
WARNING
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
3
WARNING
STATE OF CALIFORNIA PROP 65
The California Safe Drinking Water and Toxic Enforcement Act requires the
Governor of California to publish a list of substances known to the state to
cause cancer, birth defects or other reporductive harm and requires
busineses to warn customers of potential exposure to such substances.
Self-clean ovens can cause low-level exposure to some of these
substances, including carbon monoxide, during the cleaning cycle.
Exposure can be minimized by venting with an open window or using a
ventilation fan or hood
Read before operating your oven.
• Use this appliance only for its intended use as described in this manual. Never use your appliance for warming or heating the room. This
is based on safety considerations.
• Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local
codes.
• Do not attempt to repair or replace any part of this appliance unless specifically recommended in this manual. All servicing should be
referred to a qualified technician. Warranty service must be performed by an authorized service agency.
• Children should not be left alone in the kitchen while the oven is in use. CAUTION: Do not store items of interest to children over the
unit. Children climbing to reach items could be seriously injured.
• This appliance is not intended for use by persons (including children) whose physical, sensory or mental capabilities are
different or are reduced, or lack of experience or knowledge, unless such persons receive supervision or training for the
operation of the appliance by a person responsible for their safety. Children should be monitored to ensure that they do not
utilize devices as a toy
• Do not hang on door or allow children to swing on doors.
• GREASE - Grease is flammable and should be handled carefully. Do not use water on grease fires. Flaming grease can be extinguished
with baking soda or, if available, multipurpose dry chemical or foam type extinguisher. Let fat cool before attempting to handle it. Do
not allow grease to collect around the oven or in vents. Wipe up spillovers immediately.
• Loose-fitting or hanging garments should never be worn while using the appliance. Do not drape towels or materials on oven door
handles. These items could ignite and cause burns.
• Use only dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot
surface areas. Do not use a towel or other bulky cloth.
• Keep area clean and free from combustible materials, gasoline, and other flammable liquids. Never use your oven as a storage space.
Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns.
• WARNING: French Door Models - DO NOT operate without control knobs in proper place. With the knobs removed, the LED lights
surrounding the knobs are visible and may cause permanent damage to the eyes.
• Do not heat unopened food containers; buildup of pressure may cause the container to explode and result in injury.
• Always position oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact
hot heating element in oven.
• Use care when opening oven door. Let hot air or steam escape before removing or replacing food. Hot air or steam can cause burns to
hands, face and/or eyes.
• Keep oven vents unobstructed. The oven vent is located at the front of the oven and vents into the room.
• Do not clean door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the oven.
Improper oven liners may result in a risk of electric shock or fire. Keep oven free from grease buildup.
• Before self-cleaning the oven, remove broiler pan, broiler grid, oven racks, and other utensils. Do not use your oven to clean other parts.
A fan noise should be heard during the cleaning cycle. If not, call service before self-cleaning again.
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN. Heating elements may be hot even though they are dark in
color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch or let clothing or other
flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of
the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening, and the oven
door window.
SAVE THESE INSTRUCTIONS
Important Safety Instructions
4
5
Built-In Electric Oven Features
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
TRU
CONVEC
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
SET
BAKE
TIME
START
TIME
PROBE
TEMP
MIN/SEC
TIMER
UPPER
TIMED
LOWER
TIMED
MANUAL
Broil Element
Model/Serial
Number Plate
(under control panel)
Oven Light
Oven Light
Bake Element
Oven Racks
(3/upper oven;
3/lower oven)
Lower Oven
TruConvec™
Element
(Behind Baffle)
Premiere Professional double oven is shown above.
All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have
remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There
may be some burn off and odors on first use of the appliance—this is normal.
Oven
Important! Before first use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake,
the temperature knob to 450°F, and operate for an hour.
Before Using Your Oven
6
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
LOWER OVEN
OVEN TEMPERATURE
OFF
400
200
300
500
BROIL
CLEAN
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
TRU
CONVEC
CONV.
BAKE
BAKE
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
UPPER
TIMED
LOWER
TIMED
MANUAL
Timed Bake
Knob
(Premiere Models)
Off/On
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at any
temperature from 200˚ F (93.3° C) to 550˚ F
(287.8° C). There are separate settings for
broiling and self-cleaning.
Oven Function Selector
Bake
Conventional, single rack baking (breads, cakes,
cookies, pastry, pies, entrees, vegetables)
Convection Bake
Multi-rack baking for heavier or frozen foods
(e.g., 4 frozen pies, pizzas, entrees, vegetables)
TruConvec
TM
Multi-rack baking for breads, cakes, cookies (up
to 6 racks of cookies
at once)
High-Broil
Dark meats at 1” thickness or less where
rare or medium doneness is desired
Medium-Broil
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Low-Broil
Delicate broiling such as meringue
Convection Broil
Thicker meats, faster than regular broil & with less
smoke generation
Convection Roast
Whole turkeys, whole chickens, hams, etc.
Self-Clean
A pyrolytic self-cleaning cycle where the oven
reaches elevated
temperatures in order to burn
off soils and deposits
Self-Clean
Indicator Light
Electronic Timing Center
The Electronic Timing Center
is used to program and control
all timing functions.
IMPORTANT–The Time-of-day
must be set before any other
program can be used.
Interior
Oven Light
Indicator
SET
Analog Clock
(Premiere Models)
The Select Professional double oven control panel is shown above.
Oven Control Panel (Premiere/Select Models)
7
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
OVEN CLEAN OVEN
OVEN
LIGHT
LOW
BROIL
PROOF
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
OVEN FUNCTION
LOWER OVEN
OVEN TEMPERATURE
OFF
400
200
300
500
BROIL
CLEAN
MIN/SEC
TIMER
BAKE
TIME
START
TIME
TRU
CONVEC
CONV.
BAKE
PROBE
OFF
BAKE
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
250
350
450
250
350
450
Off/On
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at any
temperature from 200˚ F (93.3° C) to 550˚ F
(287.8° C). There are separate settings for
broiling and self-cleaning.
Oven Function Selector
Bake
Conventional, single rack baking (breads, cakes,
cookies, pastry, pies, entrees, vegetables)
Convection Bake
Multi-rack baking for heavier or frozen foods
(e.g., 4 frozen pies, pizzas, entrees, vegetables)
TruConvec
TM
Multi-rack baking for breads, cakes, cookies (up
to 6 racks of cookies
at once)
High-Broil
Dark meats at 1” thickness or less where rare
or medium doneness is desired
Medium-Broil
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Low-Broil
Delicate broiling such as meringue
Proof
Designed for allowing yeast dough to rise to a
temperture between 85
0
F (29
0
C)
and 100
0
F (38
0
C)
Convection Broil
Thicker meats, faster than regular broil & with less
smoke generation
Convection Roast
Whole turkeys, whole chickens, hams, etc.
Self-Clean
A pyrolytic self-cleaning cycle where the oven
reaches elevated
temperatures in order to burn
off soils and deposits
Electronic Timing Center
The Electronic Timing Center
is used to program and
control all timing functions.
IMPORTANT–The Time-of-day
must be set before any other
program can be used.
Interior
Oven Light
Switch
SET
Self-Clean
Indicator Light
Oven On Indicator Light
(ring around knob)
Light on Oven Temperature
knob is activated when
temperature selection is made.
Light on Oven Function knob
is activated when oven function
selection is made. Both lighted
rings will pulse when in the
preheat mode.
Oven Control Panel (French Door Models)
8
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
CLEAN CLEAN OVEN
OVEN
LIGHT
STEAM
CLEAN
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
OVEN FUNCTION
LOWER OVEN
OVEN TEMPERATURE
OFF
400
200
300
500
BROIL
CLEAN
MIN/SEC
TIMER
BAKE
TIME
START
TIME
TRU
CONVEC
CONV.
BAKE
PROBE
OFF
BAKE
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
250
350
450
250
350
450
OVEN
CLEAN
NIGHT LIGHT
Clean
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at any
temperature from 200˚ F (93.3° C) to 550˚ F
(287.8° C). There are separate settings for
broiling and self-cleaning.
Oven Function Selector
Bake
Conventional, single rack baking (breads, cakes, cookies,
pastry, pies, entrees, vegetables)
Convection Bake
Multi-rack baking for heavier or frozen foods (e.g., 4 frozen
pies, pizzas, entrees, vegetables)
TruConvec
TM
Multi-rack baking for breads, cakes, cookies (up to 6 racks
of cookies at once)
Steam Clean
French Door Oven Function Only
Used to clean a lightly soiled oven cavity in just minutes
High-Broil
Dark meats at 1” thickness or less where rare
or medium doneness is desired
Medium-Broil
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Low-Broil
Delicate broiling such as meringue
Proof
Designed for allowing yeast dough to rise to a temperture
between 85
0
F (29
0
C) and 100
0
F (38
0
C)
Convection Broil
Thicker meats, faster than regular broil & with less smoke
generation
Convection Roast
Whole turkeys, whole chickens, hams, etc.
Self-Clean
A pyrolytic self-cleaning cycle where the oven reaches
elevated temperatures in order to burn
off soils and deposits
Electronic Timing Center
The Electronic Timing Center
is used to program and
control all timing functions.
IMPORTANT–The Time-of-day
must be set before any other
program can be used.
Interior
Oven Light
Switch
SET
Self-Clean
Indicator Light
Oven On Indicator Light
(ring around knob)
Light on Oven Temperature
knob is activated when
temperature selection is made.
Light on Oven Function knob
is activated when oven function
selection is made. Both lighted
rings will pulse when in the
preheat mode.
Oven
Indicator Light
Oven
Indicator Light
Oven Control Panel (French Door Models w/Steam Clean and Night Light Feature)
9
*NOTE: The PROBE function is included on Premiere Models.
Setting the Clock
Digital Display (Select Models)
The time-of-day must be set before any other program can be used. When your oven is first
connected to the power in your home, the timer display will show --:--.
To program the time-of-day:
1. Press the “CLOCK”* button once. 12:00 will be displayed with the word SET in the upper
right corner.
2. Turn the “SET” knob until the correct time-of-day is displayed. AM and PM are not
indicated.
3. Press the “CLOCK” button again. The word SET will disappear and the correct time is now set
into the timer.
The time-of-day can be changed by following steps 1 through 3. It cannot be changed while
there is a Bake Hours or Start Time cycle programmed into the timer.
Digital Display (French Door Models)
1. Press and hold the “min/sec timer” and “bake time” buttons simultaneously.
2. Turn the “Set” knob to set the digital clock.
3. Release the “min/sec timer” and “bake time” buttons.
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
NIGHT LIGHT
Analog Display (Premiere Models)
Synchronizing the analog and digital clocks:
NOTE: It is important to always synchronize the analog and digital clocks before setting the time-
of-day.
1. Press and release the “start time” button. NOTE: This is only necessary after a power outage or
for the first time to set the clock.
2. Press and hold the “min/sec timer” and start time buttons simultaneously.
3. Turn the “Set” knob to move the hands on the analog clock to 30 minutes ahead of the current
time. Release hold from “start time” and “min/sec timer” buttons.
4. After several seconds, the display will blink. Press and hold the “min/sec timer” button and turn
the “Set” knob to set the digital clock so that it matches exactly with the analog clock. The clocks
are now synched and you can now set the time of day.
The time-of-day must be set before any other program can be used.
Setting the time-of-day:
1. Push and hold the “min/sec timer” and “bake time” buttons simultaneously.
2. Turn the “Set” knob until correct time is displayed on the digital clock.
3. Release hold from “min/sec timer” and “bake time” buttons.
The analog clock’s time will automatically set to match the digital clock.
BAKE
TIME
MIN/SEC
TIMER
START
TIME
PROBE
TEMP
SET
With Night Light Feature
10
Temperature Control
Each oven has a separate temperature control dial and a separate oven function selector. The controls can be
set at any temperature from 200° F (93.3° C ) to 550° F (287.8° C). There are separate settings for broiling and
self-cleaning. Always be sure the controls are in the OFF position when the ovens are not in use.
Interior Oven Light Control
The upper and lower ovens have interior oven lights that are controlled by one switch on the control panel.
Push the switch to turn the interior oven lights on and off.
Two-Element Bake
Full power heat is radiated from the bake element in the bottom of the oven
cavity and supplemental heat is radiated from the broil element. This function is
recommended for single rack baking. Many cookbooks contain recipes to be
cooked in the conventional manner. Conventional baking/ roasting is particularly
suitable for dishes that require a high temperature. Use this setting for baking,
roasting, and casseroles.
OFF
400
200
300
500
BROIL
CLEAN
two-element bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
OVEN
LIGHT
WARNING
FRENCH DOOR MODELS
Make sure control knobs are in proper place before using oven. With the
knobs removed, the LED lights around the knobs are visible and may
cause permanent damage to your eyes. Exposure to LED lights can cause
irreparable harm to the retina of the human eye.
Oven Settings and Functions
TruConvec™
The rear element only operates at full power. There is no direct heat from the
bottom or top elements. The motorized fan in the rear of the oven circulates
air in the oven cavity for even heating. Use this setting for foods that require
gentle cooking such as pastries, souffles, yeast breads, quick breads and
cakes. Breads, cookies, and other baked goods come out evenly textured
with golden crusts. No special bakeware is required. Use this function for
single rack baking, multiple rack baking, roasting, and preparation of
complete meals. This setting is also recommended when baking large
quantities of baked goods at one time.
TruConvec
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Convection Bake
The bottom element operates at full power, and the top broil element
operates at supplemental power. The heated air is circulated by the
motorized fan in the rear of the oven providing a more even heat
distribution. This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold spots found in
conventional ovens. A major benefit of convection baking is the ability to
prepare food in quantity using multiple racks – a feature not possible in a
standard oven. When roasting, cool air is quickly replaced, searing meats on
the outside and retaining more juices and natural flavor on the inside with
less shrinkage. With this heating method, foods can be baked and roasted at
the same time with minimal taste transfer, even when different dishes are
involved, such as cakes, fish or meat. The hot air system is especially
economical when thawing frozen food. Use this setting for baking and
roasting.
convection bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
11
Oven Settings and Functions
Convection Roast*
The convection element runs in conjuction with the inner and outer
broil elements.The reversible convection fan runs at a higher speed in
each direction.This transfer of heat (mainly from the convection
element) seals moisture inside of large roasts. A time savings is gained
over existing, single fan convection roast modes. Use this setting for
whole turkeys, whole chickens, hams, etc.
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Convection Broil*
The top element operates at full power. This function is exactly the
same as regular broiling with the additional benefit of air circulation
by the motorized fan in the rear of the oven. Smoke is reduced since
the airflow also reduces peak temperatures on the food. Use this
setting for broiling thick cuts of meats.
*This function uses a high-speed convection fan for optimum cooking
performance. Some noise may be noticed from this high fan speed.
This is normal.
convection broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
High-Broil
Heat radiates from both broil elements, located in the top of the oven
cavity, at full power. The distance between the foods and the broil
elements determines broiling speed. For "fast" broiling, food may be as
close as 2 inches (5 cm) to the broil element. "Fast" broiling is best for
meats where "rare to medium" doneness is desired. Use this setting for
broiling small and average cuts of meat.
Low-Broil
This mode uses only a fraction of the available power to the inner broil
element for delicate top-browning. The inner broil element is on for only part
of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4
minutes.
high-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
low-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Medium-Broil
Inner and outer broil elements pulse on and off to produce less heat for
“slow” broiling. Allow about 4 inches (10 cm.) between the top surface
of the food and the broil element. "Slow" broiling is best for chicken
and ham in order to broil food without over-browning it. Use this
setting for broiling small and average cuts of meat.
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
12
Oven Settings and Functions
Self-Clean (All models except French Door upper/single oven)
The pyrolytic self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto
the oven interior. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits.
An integral smoke eliminator reduces odors associated with the soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle. When the oven has cooled, remove any ash from
oven surfaces with a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and the temperature control on 200°F (93.3°C), warm air is
circulated by a motorized fan in the rear of the oven. Over a period of time, the water is
removed from the food by evaporation. Removal of water inhibits growth of microorganisms
and retards the activity of enzymes. It is important to remember that dehydration does not
improve the quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to TruConvec and the temperature control off, air is circulated by a
motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food
without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the
oven for more than two hours.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
Proofing
(French Door model only)
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. Turn the oven function selector to
“PROOF”. Turn Temperature control until the oven light comes on (typically around 200
degrees on the knob setting). Note that the Proof function is designed to keep the oven between 85°F and 100°F
regardless of what temperature the knob is set at. Place the bowl on the center rack of the oven and close door. When
you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation
remains, the dough has risen enough.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
STEAM
CLEAN
CONV.
BAKE
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Steam Clean (French Door model only)
The Steam Clean feature is designed for light oven cleaning. Turn the oven function
selector to “STEAM CLEAN” and the temperature control to “CLEAN”. A complete Steam
Clean cycle will take a total of 20 minutes.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
STEAM
CLEAN
CONV.
BAKE
PROOF
LOW
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
13
Electronic Timing Center
Digital Display
The Electronic Timing Center is used to program and control all timing functions. It has five display and programming modes that are
activated by the four push buttons and the “SET” knob. Both the Bake Time mode and the Min/Sec Timer mode can be used to time
cooking periods. These features can even be used at the same time when both ovens are in use. However, only Bake Time and Self-
Cleaning (Select model only) modes shut the oven off automatically when the timed program is over. For example, you can time bake a
casserole in the upper oven using the Bake Time mode, while broiling in the lower oven using the Min/Sec Timer. One oven can also be
cleaned while timing foods in the other oven using the Min/Sec Timer.
Setting the Min/Sec Timer
The Min/Sec Timer is designed for accurate timing and is ideal for baking delicate items such as biscuits, cookies, and popovers, and for
precise broiling. The Min/Sec Timer can be used at the same time the Bake Hours or Start Time functions are in use. It can be used for
timing up to 24 hours. When setting the timer, the time displayed will increase in 1 minute increments. When the timer counts down to 1
minute, the timer alarm will give two short beeps and the display changes from hours:minutes to seconds only.
To program the Min/Sec Timer
1. Press the “MIN/SEC TIMER” button. The timer will display :00 and the word TIMER will be displayed in the lower right corner.
2. Turn the “SET” knob until the desired duration time is displayed.
The Min/Sec Timer is now programmed. The alarm will sound at the end of the countdown. The program can be cancelled anytime by
setting the remaining time to :00. To change back to the time-of-day, press the “CLOCK” button on Select models or “PROBE” on French
Door models. Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress. The display
will return automatically to the Min/Sec Timer after a few seconds.
Timer Alarm
At the end of a Min/Sec Timer program or Bake Hours program, the alarm will consist of three beeps followed by two beeps every 10
seconds until the “MIN/SEC TIMER” button is pressed. Whenever a valid function key is pressed or when a control function starts
automatically, one beep will be sounded. When an invalid function key is pressed, two beeps will be sounded.
Setting the Automatic Start Time Bake Program
The Bake Hours and Start Time modes of the timer can be used to automatically turn the oven on and off at a preselected time. The
Automatic Time Bake program is ideal for foods with no danger of spoilage during the time the oven is left off.
To Set The Automatic Time Bake Program:
1. Set the start time:
A) For Single Ovens – Program the start time by pressing the “START TIME” button and turning the “SET” knob until the desired start
time is displayed. This is the time of day you want the food to begin cooking.
B) For Double Ovens – Press the “START TIME” button once to set the starting time for the upper oven (UPPER OVEN will show on the
display). Press the “START TIME” button twice to set the starting time for the lower oven (LOWER OVEN will show on the display). Then
program the start time by turning the “SET” knob until the desired start time is displayed. This is the time of day you want the food to
begin cooking.
2. Set the desired baking time:
Once the start time is set, the display will switch to :00 and
the words SET, COOK and TIME will appear on the right side of the display. You will now enter the desired baking time. Add 30
minutes to the desired bake time to allow for preheat.
Turn the “SET” knob until the desired baking time is displayed in hours and minutes. Once the desired bake time is set, the word SET
will disappear and the word DELAY will appear in the display indicating that the Bake Hours program has been set.
NOTE: For Double Ovens, the word DELAY will show with either UPPER OVEN or LOWER OVEN depending on which oven has been
selected.
Clocks and Timers
(Digital Display - Select / French Door Models)
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Select Models
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
NIGHT LIGHT
French Door Models
(with Night Light feature)
14
3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.
4. Set the temperature control knob to the desired baking temperature.
5. The automatic time bake program is now set!
NOTE: The display will continue to show the amount of bake time that was programmed (this will remain until the programmed start
time is reached). You can return the display to clock mode by pressing the “CLOCK” button on the Select models or “PROBE” on the
French door models. Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress.
Switch back to the timer mode by pressing the “BAKE HOURS” button.
6. When the specified time is reached, the oven will automatically turn on. It will bake for the programmed amount of time at the
selected temperature.
NOTE: At one minute from the end of the specified bake program, the oven timer will beep once. At the end of the specified bake
program, the oven will automatically turn off and the timer will sound a series of three beeps. This will continue until the “START TIME”
button is pressed. The display will then return to displaying the time.
NOTE: Setting the remaining duration time to :00 will cancel the Automatic Bake program..
Clocks and Timers
(Digital Display - Select / French Door Models)
Night Light (French Door model only)
To activate the nightlight feature, press the “START TIME” and “PROBE” buttons and hold for 3 seconds. To turn the nightlight
feature off, press the same two buttons and hold for 3 seconds
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
NIGHT LIGHT
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
To change clock settings
In order to change settings such as degrees, 12/24 hour, or showroom mode, press the first button (either Clock or Min/Sec
Timer - based on your model) and hold for three seconds. To exit the settings, press the second button (either Min/Sec Timer or
Bake Time - based on your model).
To change degrees
After pressing and holding the first button, “F” will appear in the display. To change to celsius, press the first button again.
“C” will appear in the display. Press the second button to exit the settings mode.
To change 12/24 hour clock settings
After pressing and holding the first button for three seconds, rotate the “SET” knob clockwise until H 12 appears in the display.
The H 12 indicates unit is set to display in AM/PM (12-hour clock). To change to 24 hour time, press the first button and the
display will change to H 24. Press the second button to exit settings.
Sabbath Mode
After pressing and holding the first button for three seconds, rotate the “SET” knob clockwise until SAb appears in the display.
The default is Sabbath off and “NO” will appear in the lower left corner. In order to activate te Sabbath mode, press the first
button and “ON” will appear to the right of the SAb display. Press the second button to exit settings.
Showroom Mode
After pressing and holding the first button for three seconds, rotate the “SET” knob clockwise until SHO appears in the display.
The default is Showroom off and “NO” will appear in the lower left corner. In order to activate the Showroom mode, press the
first button and “ON” will appear to the right of the SHO display. Press the second button to exit settings.
First Button
Reference
First Button
Reference
Second Button
Reference
Second Button
Reference
15
Setting the Min/Sec Timer
The Min/Sec Timer is designed for accurate timing and is ideal for baking delicate items such as
biscuits, cookies, and popovers, and for precise broiling. The Min/Sec timer can be used at the
same time the Bake Hours or Start Time functions are in use. It can be used for timing up to 24
hours.
To program the Min/SecTimer
1. Push and release the “min/sec timer” button.
2. Rotate “Set” knob until desired duration of time is displayed. Timer starts seconds after “Set”
knob stops rotating. A tone indicates the timer has started.
When the timer has one minute remaining, the timer will sound twice and begin to countdown by seconds. A tone will sound three
times indicating the time is complete and twice every ten seconds after completion until timer function is cleared.
NOTE: Press any function button to clear a completed cycle or function.
Setting the Bake Time Program
The Bake Time program is used for controlled timing of baked or roasted foods. At the end of the timed cycle, the oven automatically
turns off.
Setting the Automatic Start Time Bake Program
The Bake Time program is used for controlled timing of baked or roasted foods. At the end of the timed cycle, the oven automatically
turns off
To Set The Bake Time Program
1. Turn the TIMED BAKE knob to “timed” for single ovens or “upper timed” or “lower timed” position, for double ovens.
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or TRUCONVEC™ position, depending upon the type of baking being
used.
3. Set the temperature control knob to the desired temperature and allow for preheating.
4. Press and release the bake hours button. The timer will display :00 with the words SET and COOK/TIME in the digital display.
5. Turn the “Set” knob until the desired baking time is displayed in hours and minutes. Once set, a tone will sound and the cook
time/remaining time and the word COOK will be displayed.
The word COOK will flash and the tone will sound three times when the time is completed; oven will turn off. The tone will sound twice
every ten seconds after completion until timer function is cleared.
To set the Automatic Time Bake Program
1. Set the start time:
A) For Single Ovens – Turn the TIMED BAKE knob to “timed”. Program the start time by pressing the “start time” button and turning
the “Set” knob until the desired start time is displayed and a tone is heard. This is the time of day you want the food to begin cooking.
B) For Double Ovens – (Press the “start time” button once to set the starting time for the upper oven. Press the “start time” button
twice to set the starting time for the lower oven). Then program the start time by turning the “Set” knob until the desired start time is
displayed. This is the time of day you want the food to begin cooking.
2. Set the desired baking time:
Once the start time is set, the display will switch to :00 and the words SET, COOK and TIME will appear on the right side of the display.
You will now enter the desired baking time. Turn the “Set” knob until the desired baking time is displayed in hours and minutes. Once
the desired bake time is set, a tone will be heard and the word SET will disappear and the word DELAY will appear in the display
indicating that the Bake Hours program has been set.
NOTE: For Double Ovens, the word DELAY will show depending on which oven has been selected.
Clocks and Timers
(Analog Clock - Premiere Models)
BAKE
TIME
MIN/SEC
TIMER
START
TIME
PROBE
TEMP
SET
16
Clocks and Timers
(Analog Clock - Premiere Models)
3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.
4. Set the temperature control knob to the desired baking temperature.
5. The automatic time bake program is now set!
NOTE: The display will continue to show the amount of bake time
that was programmed (this will remain until the programmed start time is reached). You can return the display to clock mode by pressing
the “probe/temp” button – Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress.
Switch back to the timer mode by pressing the “bake hours” button.
6. When the specified time is reached, the oven will automatically turn on. It will bake for the programmed amount of time at the selected
temperature.
NOTE: At one minute from the end of the specified bake program, the oven timer will beep once. At the end of the specified bake
program, the oven will automatically turn off and the timer will sound a series of three beeps. This will continue until the “start time”
button is pressed. The display will then return to displaying the time.
NOTE: Setting the remaining duration time to :00 will cancel the Automatic Bake program.
Probe Function
(Premiere/French Door Models)
The meat probe takes the guesswork out of roasting by cooking foods to the ideal internal temperature.
Your Viking oven’s built-in probe will help you prepare meats exactly as you want them.
To Set the Automatic Probe Function
1. Plug probe into the outlet located on left interior wall of the oven and close oven door, leaving the
meat probe end outside of the oven. NOTE: If the probe is not plugged into the oven when starting a probe function, the display will
flash “no probe”. (Premiere models only)
2. Select cooking function and set temperature.
3. Press the “PROBE” or “PROBE TEMP” button (depending on model).
4. Turn the “SET” knob to the desired internal temperature. The word PROBE and the desired internal temperature will be displayed on
the lower right of the clock. On Double Ovens, the manual/timed control must be turned to “upper timed.” NOTE: It is
recommended to set the internal temperature about 10 degrees lower than actual desired internal temperature. The meat will
continue to cook when removed from the oven and will reach desired internal temperature while “standing”.
5. Once the oven is preheated, open the oven door. Using a pot holder, carefully slide out the oven rack. Place the roasting pan on the
rack, insert probe into meat. Carefully slide rack back into oven and close the door.
The word PROBE flashes and tone sounds three times when desired temperature is reached. The tone will sound twice every ten seconds
after completion until probe function is closed.
Meat Probe Functions
WARNING
To avoid sickness and food waste when using automatic time baking:
• Do not use foods that will spoil while waiting for cooking to start, such as dishes with milk or eggs, cream
soups, custards, fish, pork, poultry, or foods with stuffing.
• Any food that has to wait for cooking to start should be very cold or frozen before it is placed in the oven.
• Do not use foods containing baking powder or yeast when automatic time baking. They will not rise
properly.
• Do not allow food to remain in the oven for more than two hours after the end of the cooking cycle.
Plug
Cable
Probe
Handles
17
Cooking with your Oven
Rack Positions
Each oven is equipped with tilt-proof racks and at least one TruGlide rack. With the TruGlide rack, the bottom section remains in the oven
and the top section smoothly glides outward when pulled. This reduces the chances of spills and makes removing heavy items from the
oven much easier. Below is a list of how many TruGlide racks are found in each oven. Please note that the TruGlide rack can be used in
any of the six rack positions.
• Select Single and Double Ovens – One TruGlide rack (upper oven only in double ovens)
• Premiere/French Door Single Ovens – Two TruGlide racks
• Premiere /French Door Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)
All ovens have six rack positions. Position 6 is the farthest from the oven
bottom. Position 1 is the closest to the oven bottom. The racks can be easily
removed and arranged at various levels. For best results with conventional
baking, do not use more than one rack at a time. It is also recommended,
when using two racks, to bake with the racks in positions 2 and 4 or positions
3 and 5.
1. Arrange the oven racks in the desired positions BEFORE heating the oven.
If cooking on two racks at the same time, use rack positions 2 and 4 or
positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
TRU
CONVEC
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
UPPER
TIMED
LOWER
TIMED
MANUAL
SET
BAKE
TIME
START
TIME
PROBE
TEMP
MIN/SEC
TIMER
Conventional/Convection Cooking
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the
conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The
user may find other foods that are also prepared more consistently in conventional bake. This is perfectly normal. Convection cooking is
a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven cavity creating the optimum cooking
environment. Cooking with convection is intended when performing multi-rack baking and for baking heavier foods. Below are some
tips which will allow you to get the best results out of your oven when cooking with convection.
•As a general rule, reduce the temperature by 25° F (10° C) when using a convection cooking function.
•Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or
smaller load then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-rack
baking or cooking large loads).
•If cooking items which require longer than 45 minutes then it is possible to see a 10% - 15% reduction in cooking time. This is especially
true for large items cooked in the convection roast function.
•A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods.
•For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
•Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out of the
oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.
•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to
convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable
results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first
convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test.
Continue adjusting one recipe variable at a time until satisfactory results are achieved.
18
Cooking with your Oven
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• Do not open the door frequently during baking. Look through the door window to check
doneness whenever possible. If you must open the door, the best time is during the last
quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time.
For baked goods, a stainless steel knife placed in the center of the product should come
out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick
breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden
crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2
or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one of the convection
modes and the 2nd and 4th position or the 3rd and 5th position for more even baking.
When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more
consistent results.
• Stagger pans in opposite directions when two racks and several pans are used in
conventional bake. If possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
Single Rack Pan Placement
Multiple Rack Pan
Placement
Preheat - Used in all Baking modes except Convection Bake
For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food
items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the
preheat temperature. Therefore, placing food items in the oven during preheat mode is not recommended. The Viking Rapid
Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide
the optimum cooking environment based on the selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a different manner
than the preheat mode for BAKE. This is because TRUCONVEC is designed for multi-rack baking. So it is extremely critical that all
rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven
to preheat to 350°F (180ºC) in TRUCONVEC mode when compared to the amount of time it takes to preheat to 350°F (180ºC) in B -
AKE mode.
Also, preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder
room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set
temperature.
Note: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will automatically exit PREHEAT and
follow NORMAL OPERATION mode.
No Preheat Option - Convection Bake Mode only
• Turn oven to Convection Bake and select the desired temperature (lower temperature by 25 degrees for convection setting).
• Place the food item/dish in the oven on the middle oven rack (single rack baking only).
• Check food occasionally to monitor the cooking process. Most of the time, the food will cook for the same amount of time and
sometimes slightly faster than usual.
Preheat / No Preheat
19
Conventional Baking Chart
Single Rack Time
Food (mins) Pan Size Position Temp
BREADS
Biscuits Cookie Sheet 3 or 4 375° F (191° C) 23-28
Yeast Loaf Loaf Pan 3 or 4 375
° F (191° C)
30 - 35
Yeast Rolls Cookie Sheet 3 or 4 400
° F (205° C)
12 - 15
Nut Bread Loaf Pan 3 or 4 375
° F
(
191° C)
30 - 35
Cornbread 8" x 8" 3 or 4 400
° F (205° C)
20 - 25
Gingerbread 8" x 8" 3 or 4 350
° F (177° C)
35 - 40
Muffins Muffin Tin 3 or 4 400
° F (191° C)
17 - 22
Corn Muffins Muffin Tin 3 or 4 375
° F (191° C)
17 - 22
CAKES
Angel food Tube pan 1 or 2 350
° F (177° C)
35 - 45
Bundt Tube pan 2 350
° F (177° C)
40 - 50
Cupcakes Muffin pan 3 or 4 350
° F (177° C)
17 - 22
Layer, Sheet 13" x 9" 3 or 4 350
° F (177° C)
40 - 50
Layer, Two 9" round 3 or 4 350
° F (177° C)
30 - 35
Pound Loaf pan 3 350
° F (177° C)
60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350
° F (177° C)
25 - 28
Choc. Chip Cookie Sheet 3 or 4 375
° F (191° C)
12 - 15
Sugar Cookie Sheet 3 or 4 350
° F (177° C)
10 - 12
PASTRY
Cream Puffs Cookie Sheet 3 or 4 400
° F (205° C)
30 - 35
PIES
Crust, Unfilled 9" Round 3 or 4 425
° F (218° C)
10 - 12
Crust, Filled 9" Round 3 or 4 375
° F (191° C)
55 - 66
Lemon Meringue 9" Round 3 or 4 350
° F (177° C)
12 - 15
Pumpkin 9" Round 3 or 4 400
° F (177° C)
55 - 65
Custard 6 - 4 oz cups 3 or 4 350
° F (177° C)
35 - 40
ENTREES
Egg Rolls Cookie Sheet 3 or 4 400
° F (205° C)
12 - 15
Fish Sticks Cookie Sheet 3 or 4 425
° F (218° C)
18 - 21
Lasagna, frz Cookie Sheet 3 or 4 375
° F (191° C)
65 - 75
Pot Pie Cookie Sheet 3 or 4 400
° F (205° C)
35 - 40
Gr. Peppers Stuffed
13" x 9" 3 or 4 375
° F (191° C)
65 - 70
Quiche 9" Round 3 or 4 400
° F (205° C)
25 - 30
Pizza, 12" Cookie Sheet 3 or 4 400
° F (205° C)
15 - 20
Mac. & Cheese, frz
Cookie Sheet 3 or 4 375
° F (191° C)
60 - 65
VEGETABLES
Baked Potatoes On Rack 3 or 4 375
° F (191° C)
60 - 65
Spinach Souffle 1 qt. Casserole 3 or 4 350
° F (177° C)
45 - 50
Squash Cookie Sheet 3 or 4 375
° F (191° C)
50 - 55
French Fries Cookie Sheet 3 or 4 425
° F (218° C)
15 - 20
20
Convection Baking Chart
Single Rack Time
Food Pan Size Position Temp
(minutes)
BREADS
Frozen Biscuits Cookie Sheet 2 & 4 / 1, 3, & 5
350
° F (177° C) 23 - 28
Yeast Loaf Loaf Pan 3 or 4
350
° F (177° C) 30 - 35
Yeast Rolls Cookie Sheet 2 & 4 / 1, 3, & 5
375
° F (191° C) 12 - 15
Nut Bread Loaf Pan 3 or 4
350
° F (177° C) 30 - 35
Cornbread 8" x 8" 2 & 4
375
° F (191° C) 20 - 25
Gingerbread 8" x 8" 2 & 4
325
° F (163° C) 35 - 40
Muffins Muffin Tin 2 & 4 / 1, 3, & 5
375
° F (191° C) 17 - 22
Corn Muffins Muffin Tin 2 & 4 / 1, 3, & 5
350
° F (177° C) 17 - 22
CAKES
Angel food Tube pan 1 or 2 325
° F (163° C)
30 - 35
Bundt Tube pan 3 or 4 325
° F (163° C)
35 - 40
Cupcakes Muffin pan
2 & 4 / 1, 3, & 5
325
° F (163° C)
15 - 17
Layer, Sheet 13" x 9" 2 & 4 325
° F (163° C)
30 - 32
Layer, Two 9" round 2 & 4 325
° F (163° C)
25 - 30
Pound Loaf pan 3 325
° F (163° C)
5 - 50
COOKIES
Brownies 13" x 9" 2 & 4 325
° F (163° C)
25 -28
Choc. Chip Cookie Sheet 1 - 5 350
° F (177° C)
10 - 12
Sugar Cookie Sheet 1 - 6 325
° F (163° C)
10 - 15
PIES
Crust, Unfilled 9" Round 2 & 4 400
° F (205° C)
7 - 9
Crust, Filled 9" Round 2 & 4 350
° F (177° C)
55 - 65
Lemon Meringue 9" Round 2 & 4 325
° F (163° C)
4 - 5
Pumpkin 9" Round 2 & 4 325
° F (163° C)
55 - 65
Custard 6 - 4oz cups 2 & 4 325
° F (163° C)
30 - 35
ENTREES
Egg Rolls Cookie Sheet 2 or 4 375
° F (191° C)
12 - 15
Fish Sticks Cookie Sheet 2 or 4 400
° F (205° C)
18 -21
Lasagna, frz Cookie Sheet 2 or 4 350
° F (177° C)
60 - 70
Pot Pie Cookie Sheet 2 or 4 375
° F (191° C)
35 - 40
Gr. Peppers Stuffed
13" x 9" 2 or 4 350
° F (177° C)
60 - 70
Quiche 9" Round 2 or 4 375
° F (191° C)
25 - 30
Pizza, 12" Cookie Sheet 2 or 4 375
° F (191° C)
15 - 20
Mac. & Cheese, frz
Cookie Sheet 2 or 4 350
° F (177° C)
60 - 65
VEGETABLES
Baked Potatoes On Rack 2 or 4 350
° F (177° C)
60 - 65
Spinach Souffle 1 qt.Casserole 2 or 4 325
° F (163° C)
45 - 50
Squash Cookie Sheet 2 or 4 350
° F (177° C)
50 - 55
French Fries Cookie Sheet 2 or 4 400
° F (205° C)
15 - 20
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Notes
21
Baking problems can occur for many reasons. Check the Baking Problem chart for the causes and recommended remedies for the most
common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your
previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes
and cooking times accordingly.
PROBLEM CAUSE REMEDY
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
Add liquid
2. Oven too hot 2. Reduce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3.
Incorrect rack position
3.
Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
or convection setting
as needed
5. Pan too large 5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3.
Oven not preheated
3.
Allow oven to preheat
COMMON BAKING PROBLEM / REMEDIES
Solving Baking Problems
22
Roasting Instructions
Always use a broiler pan and grid when roasting. The hot air must be allowed to circulate around the item that is being roasted. Do not
cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and
meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to
stand at room temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25
° F (-3.9° C) and the cooking time
by approximately 10 to 15%.
• Always roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. Do not add water to
the pan as this will cause a steamed effect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during
roasting.
• For convection roasting, do not use pans with tall sides as this will interfere with the circulation of heated air over the food.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the
thermometer once, insert it ¼ inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below
the first, continue cooking the meat.
• Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in
the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer
registers 5
° F (2° C) to 10° F (4° C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow
roasts to stand 15 to 20 minutes after roasting in order to make carving easier.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
Using the Meat Probe
(Premiere/French Door Models)
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes the
guesswork out of roasting by cooking foods to the exact doneness you want. NOTE: Double oven models have a probe in the upper oven
only.
Use of probes other than the one provided with this product may result in damage to the probe. Use the handles of the probe and plug
when inserting and removing them from the meat and outlet.
• To avoid damaging your probe, do not use tongs to pull on the cable when removing.
• To avoid breaking the probe, make sure food is completely defrosted before inserting.
• To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.
• Never leave the probe inside the oven during a self-cleaning cycle.
• Do not store the probe in the oven.
After preparing the meat and placing on broiler pan, follow these steps for proper probe placement.
1. Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the
probe. The point should rest in the center of the thickest meaty part of the roast.
2. Insert the probe completely into the meat. It should not touch the bone, fat or gristle. For roasts with no bone, insert the probe into
the meatiest part of the roast. For bone-in ham or lamb, insert the probe into the center of the lowest large muscle or joint. Insert the
probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.
3. When setting the probe temperature, it is recommended to set the temperature about 10° F (4
° C) lower than desired internal
temperature. The meat will continue to cook when removed from the oven and will reach the desired doneness while “standing”.
23
Time Rack
Internal
Food Weight Temp (min/lb) Position Temp
BEEF
Rib Roast
Rare 3 - 6 lbs 325° F (163° C) 25 - 30 2 140° F (60° C)
Medium 3 - 6 lbs 325° F (163° C) 30 - 35 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 35 - 40 170° F (77° C)
Rump Roast
Medium 3 - 6 lbs 325° F (163° C) 35 - 40 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 40 - 45 170° F (77° C)
Tip Roast
Medium 3 - 6 lbs 325° F (163° C) 40 - 45 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 45 - 50 170° F (77° C)
LAMB
Lamb Leg 3 - 6 lbs 325° F (162° C) 30 - 40 2 180° F (82° C)
PORK
Pork Loin 3 - 6 lbs 325° F (162° C) 35 - 40 2 180° F (82° C)
Pork Chops 350
° F (177° C) 55 - 60 3 180° F (82° C)
1" thick
total time
Ham, fully 8 - 12 lbs 325
° F (163° C) 17 - 20 1 130° F (54° C)
Cooked
POULTRY
Chicken, Whole 3 - 6 lbs 375
° F (191° C) 30 - 35 1 180° F (82° C)
Turkey, 10 - 16 lbs 325
° F (163° C) 15 - 20 1 180° F (82° C)
Unstuffed
Turkey 20 - 24 lbs 325° F (163° C) 15 - 20 1 180° F (82° C)
Turkey, Stuffed 10 - 16 lbs 325° F (163° C) 17 - 22 1 180° F (82° C)
Turkey, Stuffed 20 - 24 lbs 325
° F (163° C) 17 - 22 1 180° F (82° C)
Turkey Breast 4 - 6 lbs 325
° F (163° C) 18 - 22 1 180° F (82° C)
Conventional Roasting Chart
24
Convection Roasting Chart
Time Rack
Internal
Food Weight Temp (min/lb) Position Temp
BEEF
Rib Roast
Rare 3 - 6 lbs 325° F (163° C) 17 - 22 2 140° F (60° C)
Medium 3 - 6 lbs 325° F (163° C) 21 - 24 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 27 - 30 170° F (77° C)
Rump Roast
Medium 3 - 6 lbs 325° F (163° C) 17 - 20 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 21 - 24 170° F (77° C)
Tip Roast
Medium 3 - 6 lbs 325° F (163° C) 27 - 30 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 32 - 35 170° F (77° C)
LAMB
Lamb Leg 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)
PORK
Pork Loin 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)
Pork Chops 325° F (162° C) 35 - 40 3 180° F (82° C
1" thick
total time
Ham, fully 8 - 12 lbs 325° F (163° C) 12 - 14 1 130° F (54° C)
Cooked
POULTRY
Chicken, Whole 3 - 6 lbs 375° F (191° C) 20 - 25 1 180° F (82° C)
Turkey, 10 - 16 lbs 325° F (163° C) 12 - 14 1 180° F (82° C)
Unstuffed
Turkey 20 - 24 lbs 325° F (163° C) 9 - 11 1 180° F (82° C)
Turkey, Stuffed 10 - 16 lbs 325° F (163° C) 13 - 16 1 180° F (82° C)
Turkey, Stuffed 20 - 24 lbs 325° F (163° C) 10 - 13 1 180° F (82° C)
Turkey Breast 4 - 6 lbs 325° F (163° C) 15 - 20 1 180° F (82° C)
25
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired
results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil and the Temperature Control Knob to Broil.
4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does
not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A
built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function Selector to Medium-Broil or Low-Broil.
Broiling Tip
• Always use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking
surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
• Always pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven
after broiling.
26
Type and Time
Cut of Meat Weight Setting Rack (minutes)
Te
BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 3 8 - 10
Medium 14 oz Hi Broil 3 10 - 12
Well done 14 oz Hi Broil 3 11 - 13
T-Bone, 3/4"
Rare 10 oz Hi Broil 3 7 - 8
Medium 10 oz Hi Broil 3 9 - 10
Well done 10 oz Hi Broil 3 11 - 12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 3 6 - 7
Medium 1/4 lb. Hi Broil 3 7 - 8
Well done 1/4 lb. Hi Broil 3 8 - 9
CHICKEN
Bnls Breast, 1” 1/2 lb. Med Broil 3 15 - 20
Bnls Breast, 1” 1/2 lb. Convection Broil 3 15 - 20
Bone-in Breast 2- 3 lbs total Med Broil 2 40 - 45
Bone-in Breast 2- 3 lbs total Convection Broil 2 25 - 30
Chicken pieces 2- 3 lbs total Med Broil 2 40 - 45
Chicken pieces 2- 3 lbs total Convection Broil 2 25 - 30
HAM
Ham slice, 1" 1 lb. Med Broil 3 15 - 20
LAMB
Rib Chops, 1" 12 oz. Convection Broil 2 10 - 15
Shoulder 1 lb. Convection Broil 2 15 - 20
PORK
Loin Chops, 3/4" 1 lb. Convection Broil 2 10 - 15
Bacon Med Broil 3 5 - 8
FISH
Salmon Steak 1 lb. Med Broil 2 15 - 20
Fillets 1 lb. Med Broil 2 10 - 15
Broiling Chart
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3. Set the appropriate "low" temperature and turn the selector to TruConvec™.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.
Convection Dehydrate/Defrost
WARNING
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
27
Any piece of equipment works better and lasts longer when
maintained properly and kept clean. Cooking equipment is no
exception. Your oven must be kept clean and maintained
properly.
Oven Surfaces
Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. Your oven features
a Self-Clean cycle for the oven interior. See the Self-Clean Cycle section in Cleaning & Maintenance for complete instructions.
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Dry completely and replace by pushing firmly onto stem.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner
designed for that material when soapy water will not do the job. NOTE: It is not recommended that stainless steel cleaner be used on any
surface that contains graphics, such as the control panel area. For these areas containing graphics, it is recommended to only use hot,
soapy water for cleaning. Do not use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to remove
encrusted materials, soak the area with hot towels to loosen the material, then use a wooden or nylon spatula or scraper. Do not use a
metal knife, spatula, or any other metal tool to scrape stainless steel. Do not permit citrus or tomato juice to remain on stainless steel
surface, as citric acid will permanently discolor stainless steel. Wipe up any spills immediately.
Cleaning & Maintenance
WARNING
Burn or Electrical Shock Hazard
Make sure all controls are OFF and oven is COOL before cleaning.
Failure to do so can result in burns or electrical shock.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS
USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the Self-Clean cycle. The oven rack supports are
designed to remain in the oven during the Self-Clean cycle.
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.
• Do not immerse the meat probe in water.
• Do not store the probe in the oven.
Steam Clean (French Door models only)
The Steam Clean feature is designed for light oven cleaning.
1. Before starting the Steam Clean cycle, make sure oven is cool, remove the oven racks, and any other items/utensils from the
oven.
2. For best results, pour 4 oz (118 mL) of room temperature distilled or filtered water onto the oven bottom. Never pour cold
water into a hot oven. Do not add any type of cleaner or additive to the water. Tap water may leave mineral deposits.
3. Close the doors completely.
4. Turn the oven function selector knob to Steam Clean.
5. Turn the temperature control knob to Clean. At this time, the “clean” indicator light will come on. The “clean” indicator light
will remain on until the Steam Clean cycle is completed or interrupted
6. A complete Steam Clean cycle will take a total of 20 minutes.
7. Since the water in the oven bottom is hot, do not open the oven door during the Steam Clean cycle.
8. At the end of the cycle, there will be (4) one-second beeps. Once the Steam Clean cycle is complete, turn both the
temperature control knob and the oven function selector knob to the OFF position.
9. Remove all remaining water and debris in the bottom of the oven with a sponge or cloth.
10. Wipe any remaining moisture from the oven door interior and oven cavity.
11. Use a soft brush or nylon scrubber to wipe the oven interior. This may help with more stubborn stains.
12. If any soil remains, run a second Steam Clean cycle to help loosen debris for easier removal.
To stop the Steam Clean cycle:
To cancel or interrupt the Steam Clean cycle, turn both the temperature control knob and the oven function selector knob to the
OFF position.
28
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.
All ovens (with the exception of the French Door single/upper oven) feature an automatic pyrolytic self-cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn off soil and deposits. An integral smoke eliminator helps reduce odors
associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the Self-Clean cycle. The door
latch is automatically activated after selecting the Self-Clean setting. The latch ensures that the door cannot be opened while the oven
interior is at clean temperatures.
Before starting the Self-Clean cycle:
1. Remove the oven racks, and any other items/utensils from the oven. The high heat generated during the cleaning cycle can discolor,
warp, and damage these items. The oven rack supports are designed to remain in the oven during the Self-Clean cycle. Do not use foil
or liners in the oven. During the Self-Clean cycle foil can burn or melt and damage the oven surface.
2. Wipe off any large spills from the oven bottom and sides. Never use oven cleaners inside a self-cleaning oven or on raised portions of
the door.
3. Some areas of the oven must be cleaned by hand before the cycle begins. Soils in these areas will be baked on and very difficult to
clean if not removed first. Clean the door up to the gasket, the door frame, and up to 2 inches inside the frame with detergent and hot
water. Rinse thoroughly and dry.
Cleaning & Maintenance
Self-Clean Cycle
To start the Self-Clean cycle:
1. Close the door completely.
2. Turn the oven selector knob clockwise to the self-clean mode.
3. Turn the temperature control knob past the clean setting until the knob stops. At this time, the clean indicator light will come on.
Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on
until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean cycle.
4. The “clean” indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle approximately 3 1/2 hours with an additional 30 minutes needed for the oven to cool down enough for
the door latch to disengage. NOTE: A fan noise will be heard during the self-clean cycle and will continue to run for the 3 1/2 hour
duration of the self-clean cycle.
5. When the cycle is completed, turn both the oven selector and temperature control knob to the off position. When the oven has
completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.
To stop the Self-Clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the temperature control knob and the oven function selector knob to OFF. When
the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened. When the
oven has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.
29
Cleaning and Maintenance
Replacing Interior Halogen Oven Lights
Do not touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a
soft cloth.
Power Failure
Do not attempt to use during a power failure. Unit will not function.
CAUTION
DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR CIRCUIT
BREAKER BEFORE REPLACING BULB.
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.
access
groove
light
bulb
glass light
cover
PROBLEM POSSIBLE CAUSE AND/OR REMEDY
1. Oven will not function. Oven is not connected to electrical power.
Have electrician check power circuit breaker,
wiring and fuses.
2. Oven does not Door is not shut tight enough for
operate in self-clean. automatic door latch to lock.
3. Oven is not clean Temperature control knob not rotated all
after self-clean cycle. the way past clean until it stops.
4. Broil does not work. Temperature control knob is rotated too
far past broil position.
5. Door will not open. Oven is still in self-clean mode. If oven is
hot, door latch will release when a safe
temperature is reached.
6. Oven light will not work. Light bulb is burned out.
Oven is not connected to power.
7. Strong odor and/or smoke This is normal burn-off of insulation and
is noticed first few time oven protecitve oils in the oven. This will go away
is used. after using oven a few times.
Trouble Shooting Guide
30
Service Information
If your oven should fail to operate, check to see whether the circuit breaker is open or the fuse is blown.
If service is required, call your authorized service agency.
When you call for service, have the following information readily available:
• Model number
• Serial number
• Date of purchase
• Name of dealer from whom purchased
Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you
continue to have service problems, contact Viking Range, LLC at 1-888-845-4641, or write to:
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
Record the following information indicated below. You will need it if service is ever required. The serial number and model number for
your oven is located on the identification plate mounted on the top left side of the oven door opening under the control panel.
Model Number ____________________________________ Serial Number __________________________________________
Date of Purchase ____________________________________ Date Installed __________________________________________
Dealer's Name ______________________________________________________________________________________________
Address __________________________________________________________________________________________________
__________________________________________________________________________________________________________
If service requires installation of parts, use only authorized parts to ensure protection under the warranty.
This manual should remain with the oven for future reference.
31
Warranty
ELECTRIC WALL OVEN WARRANTY
TWO YEAR FULL WARRANTY
Built-in electric wall ovens and all of their component parts, except as detailed below*, are warranted to be free from defective
materials or workmanship in residential housed hold use for a period of two (2) years from the date of original retail purchase.
Viking Range, warrantor, agrees to repair or replace at its option, any part which fails or is found to be defective during the
warranty period. Warranty service must be performed by a Viking Range LLC authorized service agency or representative.
*90 Day Cosmetic Warranty: Products are warranted to be free from cosmetic defects in material or workmanship for a
period of 90 days from the date of original retail purchase. This warranty covers manufacturing based defects only and
does not cover issues resulting from handling or installation. Inspection of the product should be made at time of
delivery. Any defects must be reported to the selling dealer within the 90 day period. Viking Range LLC uses the most up
to date processes and the 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 product
location and natural or artificial lighting. Warranty service must be performed by a Viking Range LLC authorized service
agency or representative.
*90 Day Residential Plus: Viking products are designed and certified for residential use only. They are not intended for
use in commercial applications. Viking products should only be used in accordance to national and local codes. Viking is
not responsible for property damage or injury resulting from use in a commercial application. To support the
manufacturing quality of its appliance’s Viking will provide a full 90 day warranty for products used in “Residential Plus
“applications. This “Residential Plus” warranty applies to applications where use of the product extends beyond
residential use but is in compliance with national and local code. In some jurisdictions these applications are zoned as
residential. Examples of, but not limited to, such applications covered by this warranty are bed and breakfasts, fire
stations, private clubs, churches, condominium/apartment common areas etc. Under this "Residential Plus" warranty,
the product, its components and accessories are warranted to be free from defective material or workmanship for a
period of ninety (90) days from the date of original retail purchase. Viking Range, LLC, warrantor, agrees to repair or
replace, at its option, any part which fails or is found to be defective during the warranty period. This warranty covers
parts and labor. This warranty excludes use of the product in all commercial locations such as restaurants, food service
locations and institutional food service locations.
FIVE YEAR LIMITED WARRANTY
Any bake, broil, or convection element which fails due to defective materials or workmanship in normal residential use during the
third thru the 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, shipping, handling and labor. Aesthetic conditions such as corrosion, scratching, discoloration,
carbon/food build up or similar blemishes due to normal wear and tear or improper use or lack of maintenance is excluded from
this warranty.
WARRANTY TERMS
This warranty extends to the original retail purchaser of the product warranted hereunder and to each transferee owner of the
product during the term of the original purchaser’s warranty. The warranty is transferable by the original retail purchaser via
home sale only. If a transferee owner is unable to provide proof of purchase from the original purchaser and the product has not
been previously registered, the production date of the product, located in the serial number on the product, will serve as the
effective warranty start date.
The activation date of the warranty begins from the date of original retail purchase. In the case of new product purchase via
building development sales, activation begins from the earlier date of either certificate of occupancy or 24 months from date of
manufacture. Note date of manufacture is identified by serial tag on product.
This warranty does not cover units purchased as b-stock, liquidation, salvage, seconds, refurbished, as-is, used products.
This warranty shall apply to products purchased in the United States and Canada. Products must be purchased in the country
where service is requested. Warranty service must be performed by a Viking Range LLC authorized 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, improper installation, improper operation, or repair service of the product by anyone other
than a Viking Range LLC authorized 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
limitations do 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 product 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, at the warrantor’s discretion 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 Viking Range LLC authorized service agent or representative.
Service will be provided during normal business hours Labor performed at overtime or premium rates shall not be covered by the
warranty. To obtain warranty service contact Viking Range LLC Customer Care at 1-888-845-4641. Please have model number,
serial number, and date of original purchase available when calling. 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 Viking Range LLC 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 burner assemblies, infrared rotisserie burners,
grill grates, and stainless steel parts 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
limitations 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.
066749-000D EN
(022820)
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information
call 1-888-845-4641,
or visit our web site at vikingrange.com
