Viking Oven DEDO527TSS 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

Built-In Electric

Touch Control Ovens

(102407J)

F20366B

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Table of Contents

Getting Started

Cooking Tips

Rack Positions ______________________________________39

Pan Placement Tips _________________________________40

Baking Tips ________________________________________40

Multiple Rack Baking _______________________________41

Conventional Baking Chart __________________________42

Convection Baking Chart ____________________________43

Solving Baking Problems ____________________________44

Broiling Tips ________________________________________45

Broiling Chart ______________________________________46

Roasting Tips _______________________________________47

Conventional Roasting Chart ________________________48

Convection Roasting Chart __________________________49

Important Safety Instrutions ________________________6

Product Controls

Oven Control Panel________________________________8

Built-In Electric Oven Features ______________________10

Touch Pad Functions _______________________________11

Programming Modes

Clocks and Timers

Setting the Clock _____________________________16

Setting the Timer _____________________________17

Cook Time and Stop Time ____________________18

Oven Settings

Product Care

Brightness ____________________________________20

Degree Format (Fahrenheit or Celsius) _________20

Tones ________________________________________21

Tone Volume _________________________________23

Timeouts ____________________________________23

Clock Format (12-hour or 24-hour) _____________24

Sabbath Mode _______________________________25

Showroom Mode __________________________________25

Lock and Unlock ______________________________26

Interior Oven Lights ___________________________26

Recipe Function ___________________________________27

Warming Modes __________________________________29

Bake Modes ______________________________________30

Broil Modes ______________________________________33

Roast Modes ______________________________________35

Meat Probe _______________________________________37

Cleaning and Maintenance __________________________50

Self-Clean Cycle _______________________________53

Replacing Light _____________________________________54

Trouble Shooting ___________________________________55

Error Handling ______________________________________55

Service Information _________________________________56

Warranty ___________________________________________57

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Important Safety Instructions

• 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.

• Do not heat unopened food containers; build-up of pressure

may cause the container to explode and result in injury.

• Your unit should be installed by a qualified technician. The

appliance must be installed and electrically grounded

according to local codes.

• 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.

• 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.

• 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.

• Children should not be left alone in the kitchen while the

oven is in use.

• 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.

CAUTION: Do not store items of interest to children over

the unit. Children climbing to reach items could be seriously

injured.

• 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.

• 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, a

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.

• 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.

• 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.

• 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.

• 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.

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Oven Control Panel

Electronic Keypad

Entry

The Electronic Keypad

Entry is used to program

and control all oven

functions.

Oven Function and

Electronic Timing Center

Oven Selector

Temperature Controls

Each oven function has a separate setting.

(See descriptions)

The Electronic Timing Center is

used to program and control all

timing functions.

Controls

The Oven Selector Controls

are used to turn the upper or

lower oven on and off.

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

TruConvec^TM

Multi-rack baking for breads, cakes,

cookies (up to 6 racks of cookies at

once)

Recipes*

Accesses, programs, and saves cooking

cycles from favorite recipes

Broil

Bake

Three conventional broil settings for cuts of

flat pieces of meat or meat 1-2 inches thick

Conventional, single-rack baking

(breads, cakes, cookies, pastry, pies,

entrees, vegetables)

Oven Light Controls

Controls the interior lights in the upper

and lower ovens

Convection Broil

Faster than regular broiling with less smoke

generation for thicker meats

Convection Roast

Roasting whole turkeys, whole chickens,

hams, etc.

Convection Bake

Multi-rack baking for heavier or frozen

foods (e.g., frozen pies, pizzas, entrees,

vegetables)

Oven Lock

Dehydrate

Childproofing feature preventing the

controls from being activated when the

oven is not in use

Self-Clean

A self-cleaning cycle using high heat to

burn off soils and deposits

Using the convection fan over a

period of time, water is removed

from food by evaporation

Defrost

Natural defrosting of food using fan

without heat

Settings

Proof*

Meat Probe*

Automatically turns the oven off when the

internal temperature of the meat being

roasted is reached

Accesses custom features such as display

brightness, Sabbath/Showroom modes,

and tones

Creates an optimal environment for the

rising of yeast in many kinds of dough

Auto Roast*

Automatic searing of the outside of

meats; simplifies roasting

*Note: Premiere model control panel and features are shown.

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Built-In Electric Oven Features

Touch Pad Functions

Oven Control Panel

Temperature Control

Both ovens share the temperature control. To use this feature, select the

upper or lower oven, and then set the desired temperature. The controls

can be set at any temperature from 150° F (65.6° C) to 550° F (287.8° C).

Oven Function

and Temperature

Controls

Electronic Key

Pad Entry

Model/Serial

Number Plate

(under control

panel)

Electronic Keypad Entry

Broil Element

Both ovens share the electronic keypad entry. The alphanumeric keys can

be used to program and control all oven functions.

Interior

Oven Light

Oven Function Selector Control

Both ovens offer 14 separate cooking modes from which you can choose

the one that best meets your cooking needs.

Meat Probe Jack

Oven Racks

(3/upper oven;

3/lower oven)

TruConvec™

Element

(behind baffle)

Bake

When using this function,

full-power heat is radiated

from the bake element in

the bottom of the oven

cavity, while supplemental

heat is radiated from the

broil element. This function

is recommended for single-

rack baking. Use this setting

for baking, roasting, and

Bake Element

Interior Oven Light

Lower Oven

casseroles.

Ba ke

Broil

Premiere Designer double oven is shown above.

This function is a dry-heat

cooking method, using

direct or radiant heat on

three different settings: low,

medium and high. The

distance between the

foods and the broil

Meat Probe (available on Premiere models)

Probe

Cable

elements determines

broiling speed. This

function is recommended

for small, individualized

cuts, such as steaks, chops,

and patties.

Bro il

Handles

Plug

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Touch Pad Functions

Convection Broil

Using this function, 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

TruConvec™

With this function, only the rear

element operates at full power.

There is no direct heat from the

bottom or top elements, and

the motorized fan in the rear of

the oven circulates for even

heating. Use this setting for

foods that require gentle

cooking, such as pastries,

soufflés, yeast breads, quick

breads, and cakes. This setting

produces breads, cookies, and

temperatures on the food.

Use this setting for broiling

thick cuts of meat.

c o nve c tio n b ro il

TruCo nve c

Convection Roast

other baked goods with an even texture and 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 preparing large quantities of baked goods at one time.

With this function, the

convection element runs in

conjunction with the inner

and outer broil elements.

The reversible convection

fan runs at a higher speed

in each direction, allowing

the moisture to be sealed

inside large cuts of meat,

such as roasts. This saves

time when compared with

single fan convection roast

modes. Use this setting for

whole turkeys, whole

Convection Bake

With this function, the bottom

element operates at full power,

and the top broil element

operates at supplemental

power. The motorized fan in the

rear of the oven circulates

heated air, providing a more

even heat distribution. This

even circulation of air equalizes

the temperature throughout

c o nve c tio n ro a st

chickens, and roasts.

NOTE: Because 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.

the oven cavity and eliminates

the hot and cold spots found in

c o nve c tio n b a ke

conventional ovens. A major benefit of convection baking is the ability to

prepare food in larger quantities using multiple racks. 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.

Defrost

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.

NOTE: To avoid sickness and food waste, do not allow

defrosted food to remain in the oven for more than

two hours.

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Touch Pad Functions

Dehydrate

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 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.

Proof*

This function uses a low temperature to create an optimal

environment for the yeast to rise in many types of dough.

Recipes*

This setting accesses, programs, and saves

cooking cycles from favorite recipes.

Self-Clean

The self-cleaning cycle is designed to eliminate the need

for scrubbing and scouring food baked onto the oven

interior. During this cycle, the oven uses high

temperatures 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.

Interior Oven Light Controls

The upper and lower ovens have interior oven lights

controlled by the right touch pad. Push the light button to

turn the interior oven lights on and off.

Oven Lock

This child protection function prevents the oven controls

from being activated when the oven is not in use.

Auto Roast*

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.

Settings

Use this function to access, program, and customize

special features of your oven. Special features include

tones, timeouts, display brightness, and the Sabbath

mode.

Meat Probe*

The probe temperature function is used to automatically

turn the oven off when the internal temperature of meat

being cooked is reached.

*Note: The AUTO-ROAST, PROOF, RECIPE and PROBE functions are

included on the Premiere models.

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Clocks and Timers

3. Use the up and down arrows to change the current time.

Electronic

Timing Center

The Electronic Timing

Press and Release

Press and Hold

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.

Time increases by one Time increases by 10

minute minutes

Time decreases by one Time decreases by

minute 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.

Timer Alarm

Setting the Timer

• 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.

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 one

long beep.

• 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.

Setting the Clock

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.

To Set the Timer:

1. Press the “TIMER” button. The timer will display “0:00” and

the word “TIMER.”

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 Program the Time-Of-Day:

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.

Alternate Method:

1. Press the “TIMER” button. The timer will display “0:00” and

the word “TIMER” will be lit on the display.

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.

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Clocks and Timers

2. Use the up and down arrows to set the timer.

6. Press “SET” or “ENTER” if the cook time is correct. Cook time

is set.

Press and Release

Press and Hold

Time increases by one Time increases by 10

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.

minute

minutes

Time decreases by one Time decreases by

minute 10 minutes

To Set Stop Time:

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.

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.

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.)

5. Press “SET” or “STOP TIME” if the stop time is correct. Stop

time is set and will begin when the oven is preheated.

Cook Time and Stop Time

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:

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.

It is 2:00 PM and you would like to have your dinner ready at 6:00

PM. By programming your oven with a two-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 two-hour cook time.

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.

Cook Time and Stop Time Facts:

Both ovens can be set individually for Cook Time and Stop Time

functions.

When Stop Time has been reached:

1. Your oven will sound three beeps, and “HOLD” will appear on

the display.

• The oven will stay at 150º F in hold mode for two hours.

• After two hours, the oven will sound four long beeps and

shut off.

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.

2. Press “OFF” to turn off the oven manually.

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.

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.)

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Oven Settings

Tones

These functions allow you to customize controls to suit your

specific tastes.

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:

Brightness

This mode offers users the ability to 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%.

Duration

Description

of Tone

Number

of Tones

Used in…

(measured

in seconds)

To customize brightness level:

Min/Sec or Cook

Timer

1 Minute Left

Autostart

1. Press “SETTINGS.” Settings menu will appear in display.

2. Press the up or down arrows until “BRIGHTNESS: 100%”

appears in the display. (The % shown is the current

brightness level.)

3. Press “ENTER” to change brightness level. Current value

will flash.

Cooking mode or

timer starts without

pressing Set or

Enter

0.1

Cook Time/Stop

Time

End of Hold

4. Move up and down arrows to select desired brightness

level.

5. Press “ENTER” to confirm brightness level.

6. To exit the Settings menu, press “SETTINGS.”

Min/Sec or Cook

Timer

Timer Expired

RTD error/Latch

error

Degree Format

Failure

The oven has been preset to the Fahrenheit temperature scale.

With this feature, users can switch to the Celsius temperature

scale.

Error in

programming

Invalid Entry

0.1

To change degree format to Celsius:

After cooking mode

finishes or during

programming to

prompt action by

user

Periodic

Reminder

1. Press “SETTINGS.” Settings menu will appear in display.

2. Press the up or down arrows until “DEGREES:

FAHRENHEIT” appears in the display.

0.1

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.”

Key Press

Information Entry

0.1

Invalid Key Information Entry

Repeat Key Information Entry

Oven Light

Turning light off

Off

0.1

Oven Light

Turning light on

0.1

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Oven Settings

Tone Volume

To change the TONE volume setting,

Duration

(measured

in seconds)

Description

Used in…

of Tone

Number

of Tones

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.

4. Press the down arrow until "VOLUME: HIGH" appears on

the display.

5. Press "ENTER" to change volume level. The current value

will flash.

Panel is

Locked

Information Entry

0.1

Setpoint

Cooking Modes

Reached

Meat Probe

Roasting Modes

Meat Probe

within 10

degrees

Roasting Modes

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.”

Searing Time

Reached

Start Time

Reached

Panel is

Unlocked

Roasting Modes

Various Cooking

Modes

Information Entry

0.1

Timeouts

Your oven is programmed with 4 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.

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:

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 4 timeouts, their

duration, and when they’re used:

Duration

Timeout

Description

of Timeout

“Short Key Entry: 5 sec”

Used in…

Cycle setpoint, meat probe

setpoint, and setting the

minute/second timer

Timeout

Name

Duration of

Timeout

Short Entry

5 seconds

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 10 to adjust the tone.

Entering cook/stop times,

setting time, selecting

functions and settings

Medium Entry

Long Entry

10 seconds

Selecting, editing, and

entering Recipes

30 seconds

3 seconds

Lock Key

Hold Time

Locking the Oven

8. To exit the Settings menu, press “SETTINGS.”

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Oven Settings

Sabbath Mode

To change the duration of a Timeout:

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.

1. Press “SETTINGS”. Settings menu will appear in display.

2. Press the up or down arrows until “TIMEOUTS…” appears

in the display.

3. Press “ENTER” and “RESTORE FACTORY DEFAULTS”:

NO” will appear on the display.

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:

To program the Sabbath mode:

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.

“1 Minute Left: 1 X 1 sec”

Tone Name

Number of

Tones

Duration of Tones

(in seconds)

6. To exit the Settings menu, press “SETTINGS.”

5. Using the numeric keyboard, enter the number of seconds

desired.

6. Press “ENTER” when finished. Timeout is customized to

your preference.

Showroom Mode

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.

7. To exit the Settings menu, press “SETTINGS.”

Clock Format

This feature allows users to choose a 12-hour or 24-hour

format for the clock display.

To program the Showroom mode:

1. Press “SETTINGS”. Settings menu will appear in display.

To program the clock format:

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”.

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.”

5. Push “SET” button.

6. Use the up arrow to toggle between “YES” and “NO”.

7. Select “YES” and push “SET” button.

8. To exit the “SETTINGS” menu, press “SETTINGS”.

5. Push “SET” button.

6. Use the up arrow to toggle between “YES” and “NO”.

7. Select “YES” and push “SET” button.

8. To exit the “SETTINGS” menu, press “SETTINGS”.

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Oven Settings

Recipe Function

(Premiere Model Only)

Lock and Unlock

Entering Recipe Name

This function programs and

saves up to 100 cooking

cycles from favorite recipes.

Recipe names are entered on

the numeric keypad on the

right side of the keyboard.

This feature prevents the control pads from being activated while

the ovens are not being used.

“Amy’s Oatmeal Cookies”

To lock the ovens:

1. Press

on the right side of your 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 the 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.”

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 2 times, the letter ‘B’ is entered. If the key is pressed 3

times, the letter ‘C’ is entered. If the key is pressed 4 times, the

digit ‘2’ is entered. Then lower case ‘a’, then ‘b’, then ‘c’, then

‘A’ again, and so on.

Interior Oven Lights (Two Pads)

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.

Each oven has an interior light that can be turned off and on

using the designated buttons on the oven control panel.

Press

to turn on the light in the upper or lower

oven. (You will hear a beep to signal that the light is on.)

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’.

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.)

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Warming Modes

Recipe Function

(Premiere Model Only)

Dehydrate

Entering a new recipe

1. Hit “RECIPES” twice.

2. “NAME” should be flashing.

3. Enter a recipe name using numeric keypad.

4. Hit 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. Hit “SET” or “ENTER” to save the recipe.

This oven is designed not only to cook, but also to dehydrate

fruits and vegetables. Here are some tips for using your Viking

oven’s dehydrate feature:

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.

Editing a recipe

1. In the recipe list mode, hit “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.

Defrost

This oven can defrost frozen food. To use the defrost function,

take the following steps:

• To change temperature, press an arrow key.

• To change cook time, press the “COOK TIME” key.

4. Hit “SET” or “ENTER” to save the recipe.

1. Place the frozen food on a baking 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.

Using a recipe

1. To use a programmed recipe, scroll through the list and press

“ENTER” or “SET” to select and start the program.

WARNING

Deleting a recipe

To avoid sickness and food waste, do not allow defrosted food

to remain in the oven for more than two hours.

1. In the recipe list mode, hit “RECIPES.”

2. Recipe name should be flashing.

3. Use right “CLEAR” key to erase the name.

4. Hit “SET” or “ENTER.”

Proof

This function uses a low temperature between 90º and 110º F to

create an optimal environment for the yeast to rise in many types

of dough. To use the proof function, take the following steps:

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.

Oven Off

The oven will continue operating until you press the “OFF”

button for the oven you are using. For example, if you are

cooking in the “UPPER OVEN,” press the “OFF” button nearest

this button on the control panel.

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Bake Modes

Bake

Convection Bake

This function is recommended for single-rack baking. Use this

setting for baking, roasting, and casseroles. To bake, follow these

steps:

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 convection bake, take the following steps:

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 350º F.

4. Set the temperature using one of the following two methods:

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 325º 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.

a. Confirm preset temperature and press “SET” or “ENTER.”

The oven will begin Conv. 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 Conv. 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 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 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

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Broil Modes

Bake Modes

Conventional broiling is most successful for cuts of meat one to

two inches thick, and is also suitable for flat pieces of meat.

TruConvec™

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. To use

TruConvec™, take the following steps:

High Broil

With this setting, heat radiates at full power from both broil

elements, located in the top of the oven cavity. The distance

between the foods and the broil elements determines broiling

speed. For fast broiling, place food as close as two inches from

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.

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 325º F.

4. Set the temperature using one of the following two methods:

Medium Broil

With this setting, inner and outer broil elements pulse on and off

to produce less heat for slow broiling. For slow broiling, allow

about four inches between the top surface of your food and the

broil element. Slow broiling is best for chicken and ham. Use this

setting for broiling small and average cuts of meat.

a. Confirm preset temperature and press “SET” or “ENTER.”

The oven will begin TruConvec™ Preheat immediately.

Low Broil

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.

This mode uses only a fraction of the oven’s available power to

the inner broil element to produce delicate top-browning in only

three to four minutes on items such as meringue.

To Use Broil:

1. Arrange the oven rack in the desired position before

turning the broiler on.

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.

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:

To change set temperature during preheat stage:

a. For “HIGH BROIL,” press “SET.”

Press and Release

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.

Temperature increases by 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

7. When cooking is complete, press the “OFF” button for the

selected oven.

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Broil Modes (cont.)

Roast Modes

Convection Roast

Convection Broil

Use this function when roasting tender cuts of meat or poultry of

any size. To use Convection Roast, follow these steps:

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.

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 325º F.

4. Set the temperature using one of the following two methods:

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.

a. Confirm preset temperature and press “SET” or “ENTER.”

The oven will begin Convection Roast Preheat immediately.

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.

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.

7. When cooking is complete, press the “OFF” button for the

selected oven.

To change set temperature during preheat stage:

Press and Release

Oven Off

The oven will continue operating until you press the “OFF”

button for the oven you are using. For example, if you are

cooking in the “UPPER OVEN,” press the “OFF” button

nearest this button on the control panel.

Temperature increases by 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

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Roast Modes

Meat Probe

(Available on Premiere Models)

The meat probe takes the guesswork out

of roasting by cooking foods to the ideal

internal temperature. The probe setting is

used to automatically turn the oven off

when meat reaches its optimal internal

temperature. Your Viking oven’s built-in

probe will help you prepare meats exactly

as you want them.

Probe

Auto Roast

Cable

Use this function to simplify roasting by automatically searing the

outside of roasts. To use Auto 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 “AUTO ROAST.”

Temperature display flashes a preset temperature of 325º F.

4. Set the temperature using one of the following two methods:

Handles

Plug

Meat Probe Use and Care

• Use of probes other than the one provided with your oven

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.

a. Confirm preset temperature, press “SET” or

“ENTER.” The oven will begin TruConvec™ Preheat

immediately.

• To avoid damaging your probe, never 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.

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.

• Never store the probe inside the oven.

During Auto Roast Preheat

The display will alternate between showing the set roasting

temperature and the actual preheat temperature every 5 seconds.

To Insert the Meat Probe:

After preparing the meat and placing it on the broiler pan, follow

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

100º F) for 30 minutes. If set, the Cook Time timer will begin.

these steps for proper probe placement:

1. Lay the probe on the outside of the meat along the top or

side and use your finger to mark where the edge of the meat

meets the probe. The point where they meet should rest in

the center of the thickest, meatiest part of the roast.

2. Insert the probe completely into the meat. It should not touch

the bone, fat, or gristle.

To Turn Off Oven:

Press the “OFF” button on the control panel display for the oven

you are using. One beep will sound and the oven will turn off.

•

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.

With a whole turkey, insert the probe into the meatiest part

of the inner thigh from below and parallel to the leg.

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Cooking Tips

Meat Probe

(Available on Premiere Models)

Rack Positions

To Set the Meat Probe Function:

Each oven is equipped with three tilt-proof racks. Premiere

models have 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 juice or

liquid. This rack can be used in any of the six rack positions.

• 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.”

1. Insert probe into the meat and slide into oven. Double oven

models have a meat probe in the upper oven only.

2. Plug the probe into the outlet located on the left interior wall of

the oven and close the oven door.

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 160º 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.”

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

•

The temperature must be within the range of 120º to 190º F.

Display alternates between cook mode and probe

temperature.

•

Probe temperature displays LO until 100º F is reached, then

displays actual temperature.

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.

6. When the probe is within 10º 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.

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 food in the oven after the Oven indicator light goes out.

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Cooking Tips

Pan Placement Tips

• Some recipes 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 you achieve the results you are looking for.

• 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 the baked item is done.

• 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, we recommend using

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 Mode. If

possible, no pan should be directly above another.

• Allow 1 to 2 inches of air space around all sides of each pan

for even air circulation.

Multiple Rack Pan Placement

Single Rack Pan Placement

• 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.

Multiple Rack Baking

One major benefit of convection cooking is the ability to prepare

foods in larger quantities. 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.

Baking Tips

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. You may find that other foods also turn out best when

cooked in Conventional Bake Mode.

For three-rack baking, use any combination of rack positions two,

three, four, and five. For two-rack baking, use rack positions two

and four or positions three and five. Remember that the racks are

numbered from bottom to top.

• 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%.

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Conventional Baking Chart

Convection Baking Chart

Single Rack

Position

Time

(minutes)

Single Rack

Position

Time

(minutes)

Food

Pan Size

Temp

Food

Pan Size

Temp

BREADS

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

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

Yeast Loaf

Yeast Rolls

Nut Bread

Cornbread

Gingerbread

Muffins

375°

(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

Corn Muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, Sheet

Layer, Two

Pound

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

Angel food

Bundt

Cupcakes

Layer, Sheet

Layer, Two

Pound

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

Brownies

Choc. Chip

Sugar

Brownies

Choc. Chip

Sugar

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

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

PASTRY

Cream Puffs

PIES

Cookie Sheet

2 & 4

375° F (190.6° C) 4 - 27

Cream Puffs

PIES

Cookie Sheet

3 or 4

400° F (204.4° C) 30 - 35

Crust, Unfilled

Crust, Filled

Lemon Meringue

Pumpkin

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

Crust, Unfilled

Crust, Filled

Lemon Meringue

Pumpkin

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

Custard

ENTREES

Egg Rolls

Fish Sticks

Lasagna, frz

Pot Pie

Gr. Peppers Stuffed

Quiche

Pizza, 12"

ENTREES

Egg Rolls

Fish Sticks

Lasagna, frz

Pot Pie

Gr. Peppers Stuffed

Quiche

Pizza, 12"

Cookie Sheet

13" x 9"

2 & 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

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

9" Round

Cookie Sheet

9" Round

Cookie Sheet

Mac. & Cheese, frz

Cookie Sheet

3 or 4

350° F (176.7° C) 45 - 50

Mac. & Cheese, frz

VEGETABLES

Baked Potatoes

Spinach Souffle

Squash

Cookie Sheet

3 or 4

375° F (190.6° C) 60 - 65

VEGETABLES

Baked Potatoes

Spinach Souffle

Squash

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

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

1 qt. Casserole

Cookie Sheet

French Fries

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Solving Baking Problems

Broiling Tips

• 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 edges.

• 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 then turn. Season the second side just before

removing from the oven.

• Always pull the rack out to “STOP” position before turning or

removing food.

Baking problems can occur for many reasons. 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

your new Viking oven. You may find that you need to make some

adjustments.

COMMON BAKING PROBLEMS AND REMEDIES

PROBLEM

CAUSE

REMEDY

Cakes burned on the 1. Oven was too hot

1. Reduce temperature

2. Use recommended pan size

3. Reduce number of pans

sides or not done

in center

2. Wrong pan size

3. Too many pans

Cakes crack on top

1. Batter too thick

2. Oven too hot

3. Wrong pan size

1. Follow recipe; Add liquid

2. Reduce temperature

3. Use recom. pan size

• 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. Otherwise, drippings will bake onto the pan.

• While the pan is hot, place a damp paper towel over the

grid. Drizzle with liquid dishwashing detergent and pour

water over the grid. This will make cleaning easier.

• You can also line the broiler pan with aluminum foil to

make cleaning easier. Be sure the foil extends up the

side of the pan.

• Although it isn’t recommended, the grid can also be covered

with foil. Be sure to slit openings to conform with the openings

in the grid so that melted fat can drain through. This will prevent

spattering, smoking, or the possibility of grease fire.

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 evenly

3. Use proper pan

Food too brown on

bottom

1. Oven door opened

1. Use door window to

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

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

Cookies too flat

1. Allow sheet to cool

between batches

Pies burned around

edges

1. Oven too hot

2. Too many pans used

3. Oven not preheated

1. Reduce temperature

2. Reduce no. of pans

3. Allow oven to preheat

Pies too light on top

1. Oven not hot enough 1. Increase temperature

2. Too many pans used

2. Reduce no. of pans

3. Oven not preheated

3. Allow oven to preheat

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Broiling Chart

Roasting Tips

• Always use the broiler pan and grid supplied with each oven,

because the hot air must be allowed to circulate around the

item being roasted.

Type and

Cut of Meat

Time

(minutes)

Weight

Setting

Rack

TeBEEF

Sirloin, 1"

Rare

• 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.

12 oz

Conventional Broil

Medium

Well done

T-Bone, 3/4"

Rare

10 oz

Conventional Broil

Medium

Well done

Hamburger, 1/2"

Rare

1/4 lb.

Convection Broil

• 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.

Medium

Well done

CHICKEN

Bnls Breast

Bone-in Breast

Chicken pieces

HAM

• 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.) To ensure an accurate

reading, the tip of the probe should not touch bone, fat, or

gristle.

1 lb.

Convection Broil

2 - 2 1/2 lb. Conventional Broil

2 -2 1/2 lb. Convection Broil

18 (min/lb)

Ham slice, 1"

LAMB

1 lb.

Conventional Broil

Rib Chops, 1"

Shoulder

PORK

12 oz.

1 lb.

Convection Broil

• Check the meat temperature halfway through the recommended

roasting time.

• After reading the thermometer once, insert it 1¼ to 2 inches

(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.

Loin Chops, 3/4"

Bacon

1 lb.

Convection Broil

Conventional Broil

FISH

Salmon Steak

Fillets

1 lb.

Convection Broil

• Remove roasted meats from the oven when the thermometer

registers 5° F (-15° C) to 10° F (-12.2°C) lower than the desired

doneness. This is because the meat will continue to cook after

removal from the oven.

• Allow roasts to stand 15 to 20 minutes after taking them out of

the oven to make carving easier.

• If using a cooking bag, foil tent, or other cover, use the

conventional bake setting rather than either convection setting.

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Convection Roasting Chart

Conventional Roasting Chart

Internal

Temp

Internal

Temp

Time

(min/lb)

Time

(min/lb)

Food

Weight

Temp

Food

Weight

Temp

BEEF

Rib Roast

Rare

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)

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

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)

4 - 6 lbs 325° F (162.8° C)

155° F (68.3° C)

170° F (76.7° C)

3 - 4 lbs 325° F (162.8° C)

155° F (68.3° C)

170° F (76.7° C)

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)

Lamb Leg

PORK

3 - 5 lbs 325° F (162.8° C)

180° F (82.2° C)

Pork Loin

180° F (82.2° C)

N/A

Pork Loin

180° F (82.2° C)

N/A

Pork Chops

1" thick

1 -1 1/4 lbs 325° F (162.8° C) 45 - 50

total time

Pork Chops

1" thick

1 -1 1/4 lbs 350° F (176.7° C) 55 - 60

total time

Ham, fully

Cooked

5 lbs

325° F (162.8° C)

350° F (176.7° C)

130° F (54.4° C)

Ham, fully

Cooked

5 lbs

325° F (162.8° C)

130° F (54.4° C)

180° F (82.2° C)

POULTRY

Chicken, Whole

3-4 lbs

180° F (82.2° C)

Chicken, Whole

3 - 4 lbs 375° F (190.6° C)

Turkey,

12 - 16 lbs 325° F (162.8° C)

Turkey,

12 - 16 lbs 325° F (162.8° C) 16 - 20 180° F (82.2° C)

Unstuffed

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)

180° F (82.2° C)

Turkey

20 - 24 lbs 325° F (162.8° C) 16 - 20

12 - 16 lbs 325° F (162.8° C) 17 - 21

20 - 24 lbs 325° F (162.8° C) 17 - 21

180° F (82.2° C)

Turkey, Stuffed

Turkey Breast

9 - 10

Turkey, Stuffed

Turkey Breast

4 - 6 lbs

325° F (162.8° C)

4 - 6 lbs

325° F (162.8° C)

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Cleaning and Maintenance

Any piece of equipment works better and lasts longer when

maintained properly and kept clean. Cooking equipment is no

exception. Your new Viking oven must be kept clean and

maintained properly in order to give you the years of cooking

enjoyment for which it is designed.

Surface or

Cleaning Recommendation

Feature

• Cool the probe before cleaning.

Meat Probe

• The meat probe may be cleaned with soap

and water or with a soap-filled scouring pad.

• Scour stubborn spots with the soap-filled

scouring pad. Rinse and dry.

• Do not immerse the meat probe in water.

• Do not store the probe inside the oven.

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 page 50 for

complete interior cleaning instructions.)

General Cleaning

• The panel and its individual TouchSensor™

panels should be cleaned regularly.

• Wipe clean with a soft cloth and any glass

cleaner or mild detergent.

Oven Control

Panel

NOTE: NEVER USE AMMONIA, STEEL WOOL PADS OR

ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR

ABRASIVE POWDERS ON ANY PART OF YOUR VIKING OVEN.

THEY CAN CAUSE PERMANENT DAMAGE.

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 steel when soapy water will not

do the job.

Surface or

Cleaning Recommendation

Feature

Brass Parts • Clean the broiler pan and grid with detergent

and hot water. For stubborn spots, use a

soap-filled, steel wool pad.

• Do not use steel wool, abrasive cloths,

cleansers, or powders.

• Clean the oven racks with detergent and hot

water. Stubborn spots can be scoured with a

soap-filled, steel wool pad.

• If necessary, soak the area with hot towels to

loosen encrusted 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 any stainless steel surface, because citric

acid will permanently discolor stainless steel.

Wipe up any spills.

• Clean the broiler pan and grid with detergent

and hot water.

• Scour stubborn spots with a soap-filled, steel

wool pad.

Broiler Pan

and Grid

CAUTION

All special ordered brass parts are coated with an epoxy coating.

DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON

ANY BRASS PARTS. All brass body parts should be wiped

regularly with hot soapy water. When hot soapy water will not

do the job, use every day household cleaners that are not

abrasive.

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Cleaning and Maintenance

Cleaning the Interior Oven

Using the Self-Clean Cycle

Your Viking oven features an automatic, 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.

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 display. The door lock 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 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.

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 Using the Self-Clean Cycle:

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.

•

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.

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.

•

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 oven door.

•

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

two inches inside the frame with detergent and hot water.

Rinse thoroughly and dry.

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.

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.

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Replacing Light

Trouble Shooting

Replacing Interior Halogen Oven Lights

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.

CAUTION

DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR

CIRCUIT BREAKER BEFORE REPLACING BULB.

2. Oven does not

Door is not shut tight enough for

operate in self-clean mode. automatic door latch to lock.

3. 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.

Do not touch bulb with bare hands. Clean off any signs of oil

from the bulb and handle with a soft cloth.

glass light

cover

4. Oven light will not work.

Light bulb is burned out.

Oven is not connected to power.

1. Unsnap glass light cover

using a screwdriver in the

access groove.

Error Handling

access

groove

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:

2. Firmly grasp light bulb and

pull out.

3. Replace with halogen bulb

using volt and wattage

requirements listed on glass

cover.

light

bulb

Error Message

Problem

Correction

An incorrect

MODEL ERROR model number has

been installed.

Call your Viking dealer or

authorized service agency.

4. Replace the light cover by

snapping glass cover onto

metal box.

RTD is open or

RTD ERROR

Call your Viking dealer or

authorized service agency.

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.

5. Reconnect power at the main

fuse or circuit breaker.

PROBE ERROR

The meat

probe is open

or shorted.

Power Failure

Do not attempt to use during a power failure. Unit will not

function.

If the meat probe is plugged

in and the Error message is still

displayed, call your Viking dealer

or authorized service agency.

The control is

unable to lock

or unlock the

door latch.

Call your Viking dealer or

authorized service agency.

LATCH ERROR

No connection

exists between

the keyboard

and control.

KEYBOARD

ERROR

Call your Viking dealer or

authorized service agency.

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Warranty

Service Information

BUILT-IN ELECTRIC OVENS WARRANTY

ONE YEAR FULL WARRANTY

If your oven should fail to operate, check to see whether the

circuit breaker is open or the fuse is blown.

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.

If service is required, call your Viking dealer or authorized service

agency. The name of the authorized service agency can be

obtained from the Viking dealer or distributor in your area.

*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.

When you call for service, have the following information readily

available:

FIVE YEAR LIMITED WARRANTY

• Model number

• Serial number

• Date of purchase

• Name of dealer from whom purchased

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.

Be ready to clearly describe the problem that you are having with

your Viking oven.

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

institiutional food service locations.

If you are unable to obtain the name of an authorized service

agency, or if you continue to have service problems, contact

Viking at (888) 845-4641 or write to:

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.

VIKING 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 are located on the identification plate

mounted on the bottom left side of the oven door opening.

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.

Model Number _______________ Serial Number____________

Date of Purchase ______________ Date Installed ____________

Dealer's Name _________________________________________

Address _______________________________________________

_______________________________________________________

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.

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.

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