Viking Convection Oven DSOE301 User Manual
Viking Use & Care Manual  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi 38930 USA  
(662) 455-1200  
For product information,  
call 1-888-VIKING1 (845-4641)  
or visit the Viking Web site at  
vikingrange.com  
Designer Series Built-In Electric  
Single and Double Ovens  
F20669B EN  
(011910)  
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Warnings & Safety  
Warnings & Safety  
Warning and Important Safety Instructions appearing in this manual  
are not meant to cover all possible conditions and situations that may  
occur. Common sense, caution, and care must be exercised when  
installing, maintaining, or operating the appliance.  
WARNING  
DO NOT use commercial oven cleaners inside the oven. Use of these  
cleaners can produce hazardous fumes or can damage the porcelain  
finishes.  
ALWAYS contact the manufacturer about problems or conditions you do not  
understand.  
Recognize Safety Symbols, Words, Labels  
WARNING  
NEVER cover any slots, holes or passages in the oven bottom or cover  
an entire rack with materials such as aluminum foil. Doing so blocks air  
flow through the oven and may cause carbon monoxide poisoning.  
Aluminum foil linings may also trap heat, causing a fire hazard.  
DANGER  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
WARNING  
WARNING  
To avoid risk of property damage, personal injury or death;  
follow information in this manual exactly to prevent a fire or  
explosion. DO NOT store or use gasoline or other flammable  
vapors and liquids in the vicinity of this or any appliance.  
Hazards or unsafe practices which COULD result in  
death or severe personal injury  
CAUTION  
Hazards or unsafe practices which COULD result in  
minor personal injury.  
All safety messages will identify the hazard, tell you how  
to reduce the chance of injury, and tell you what can happen if  
the instructions are not followed.  
Read and follow all instructions before using this appliance to prevent  
the potential risk of fire, electric shock, personal injury or damage to the  
appliance as a result of improper usage of the appliance. Use appliance  
only for its intended purpose as described in this manual.  
To ensure proper and safe operation: Appliance must be properly  
installed and grounded by a qualified technician. DO NOT attempt to  
adjust, repair, service, or replace any part of your appliance unless it is  
specifically recommended in this manual. All other servicing should be  
referred to a qualified servicer.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
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Warnings & Safety  
Warnings & Safety  
To Prevent Fire or Smoke Damage  
• Be sure all packing materials are removed from the appliance before  
operating it.  
Cooking Safety  
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.  
Dishtowels or other substitutes should NEVER be used as potholders  
because they can get caught on appliance parts.  
• Keep area around appliance clear and free from combustible materials,  
gasoline, and other flammable vapors and materials.  
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and  
may be highly flammable. Avoid their use or storage near an appliance.  
• Many plastics are vulnerable to heat. Keep plastics away from parts of the  
appliance that may become warm or hot.  
• Combustible items (paper, plastic, etc.) may ignite and metallic items  
may become hot and cause burns. DO NOT leave oven unsupervised  
when drying herbs, breads, mushrooms, etc., as this may create a fire  
hazard.  
• Loose-fitting or hanging garments should never be worn while using the  
appliance. DO NOT drape towels or materials on oven door handles. These  
items could ignite and cause burns.  
•
ALWAYS place oven racks in the desired positions while oven is cool.  
Slide oven rack out to add or remove food, using dry, sturdy pot-holders.  
ALWAYS avoid reaching into the oven to add or remove food. If a rack  
must be moved while hot, use a dry pot-holder.  
•
•
ALWAYS turn the oven off at the end of cooking.  
DO NOT heat unopened food containers; buildup of pressure may cause  
the container to explode and result in injury.  
In Case of Fire  
• Use care when opening the oven door. Let hot air or steam escape before  
moving or replacing food.  
• NEVER use aluminum foil to cover oven racks or oven bottom. This could  
result in risk of electric shock, fire, or damage to the appliance. Use foil only  
as directed in this guide.  
Turn off appliance to avoid spreading the flame.  
• Smother fire or flame by closing the oven door.  
• DO NOT use water on grease fires. Use baking soda, a dry chemical or  
foam-type extinguisher to smother fire or flame.  
• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a  
plastic frozen food container and/or its cover distorts, warps, or is otherwise  
damaged during cooking, immediately discard the food and its container.  
Child Safety  
• NEVER leave children alone or unsupervised near the appliance when it is in  
use or is still hot.  
The food could be contaminated  
.
• DO NOT store items of interest to children over the unit. Children climbing  
to reach items could be seriously injured.  
Heating Elements  
• Children must be taught that the appliance and utensils in it can be hot.  
Let hot utensils cool in a safe place, out of reach of small children.  
Children should be taught that an appliance is not a toy. Children should not  
be allowed to play with controls or other parts of the appliance.  
• NEVER touch oven heating elements, areas near elements, or interior  
surfaces of oven.  
• Heating elements may be hot even though dark in color. Areas near elements  
and interior surfaces of an oven may become hot enough to cause burns.  
•
During and after use, DO NOT touch or let clothing or other flammable  
materials contact heating elements, areas near elements, or interior surfaces  
of oven until they have had sufficient time to cool.  
Self-Clean Oven  
•
Clean only parts listed in this guide. DO NOT clean door gasket. The door  
gasket is essential for a good seal. Care should be taken not to rub, damage,  
or move the gasket. DO NOT use oven cleaners of any kind in or around  
any part of the self-clean oven.  
• Before self-cleaning the oven, remove broiler pan, oven racks and other  
utensils and wipe up excessive spill-overs to prevent excessive smoke,  
flare-ups or flaming.  
• This oven features a cooling fan which operates automatically during a  
clean cycle. If the fan does not turn on, the unit will not operate. The user  
should contact Service for repair.  
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Warnings & Safety  
Warnings & Safety  
Important Safety Notice and Warning  
• Other potentially hot surfaces include oven vent, surfaces near the vent  
opening, oven door, areas around the oven door, and oven window.  
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can  
result in potential hazards and/or injuries.  
The California Safe Drinking Water and Toxic Enforcement Act of 1986  
(Proposition 65) requires the Governor of California to publish a list of  
substances known to the State of California to cause cancer or  
reproductive harm, and requires businesses to warn customers of potential  
exposures to such substances. Users of this appliance are hereby warned  
that when the oven is engaged in the self-clean cycle, there may be some  
low-level exposure to some of the listed substances, including carbon  
monoxide. Exposure to these substances can be minimized by properly  
venting the oven to the outdoors by opening the windows and/or door in  
the room where the appliance is located during the self-clean cycle.  
WARNING  
ELECTRICAL SHOCK HAZARD  
DO NOT touch a hot oven light bulb with a damp cloth as  
the bulb could break. Should the bulb break, disconnect  
power to the appliance before removing bulb to avoid  
electrical shock.  
Important notice regarding pet birds:  
NEVER keep pet birds in the kitchen or in rooms where the fumes from the  
kitchen could reach. Birds have a very sensitive respiratory system. Fumes  
released during an oven self-cleaning cycle may be harmful or fatal to  
birds. Fumes released due to overheated cooking oil, fat, margarine and  
overheated non-stick cookware may be equally harmful.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
About Your Appliance  
WARNING  
BURN OR ELECTRICAL SHOCK HAZARD  
Make sure all controls are “OFF” and oven is COOL before  
cleaning. Failure to do so can result in burns or electrical  
shock.  
WARNING  
NEVER use appliance as a space heater to heat or warm a room to  
prevent potential hazard to the user and damage to the appliance. Also,  
DO NOT use the oven as a storage area for food or cooking utensils.  
WARNING  
To prevent possible damage to cabinets and cabinet finishes, use only  
materials and finishes that will not discolor or delaminate and will  
withstand temperatures up to 194°F (90°C). Heat and moisture resistant  
adhesive must be used if the product is to be installed in laminated  
cabinetry. Check with your builder or cabinet supplier to make sure that  
the materials meet these requirements.  
WARNING  
This appliance features a self-cleaning cycle. During this cycle, the  
oven reaches elevated temperatures in order to burn off soil and  
deposits. A powder ash residue is left in the bottom of the oven after  
completion of the self-clean cycle.  
Note: DO NOT use commercial oven cleaners inside the oven. Use of  
these cleaners can produce hazardous fumes or can damage the  
porcelain finishes. DO NOT line the oven with aluminum foil or other  
materials. These items can melt or burn during a self-clean cycle,  
causing permanent damage to the oven.  
• For proper oven performance and operation, DO NOT block or obstruct the  
any vents above or below the doors.  
• Avoid touching oven vent area while oven is on and for several minutes after  
oven is turned off. When the oven is in use, the vent and surrounding area  
become hot enough to cause burns. After oven is turned off, DO NOT  
touch the oven vent or surrounding areas until they have had sufficient time  
to cool.  
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Warnings & Safety  
Warnings & Safety  
WARNING  
CAUTION  
BURN HAZARD  
BURN HAZARD  
When self-cleaning, surfaces may get hotter than usual.  
Therefore, children should be kept away.  
The oven door, especially the glass, can get hot. Danger of  
burning: DO NOT touch the glass!  
WARNING  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
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 with automatic  
time baking. They will not rise properly.  
• DO NOT allow food to remain in the oven for more than 2 hours after  
the end of the cooking cycle.  
• To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than 2 hours.  
NOTICE  
The cooling fan should be operating when the unit is in operation.  
If you notice the cooling fan is not operating or you observe unusual  
or excessive noise coming from the cooling fan, contact a Viking  
Authorized Service Center before continuing operation. Failure to do  
so can result in damage to the oven or surrounding cabinets.  
NOTICE  
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!  
Avoid any damage to oven vents. The vents need to be unobstructed  
and open to provide proper airflow for optimal oven performance.  
NOTICE  
DO NOT turn the Temperature Control on during defrosting. Turning  
the convection fan on will accelerate the natural defrosting of the food  
without the heat.  
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-CLEAN CYCLE.  
CAUTION  
DO NOT store items of interest to children over the unit. Children  
climbing to reach items could be seriously injured.  
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Before Using Oven  
Setting the Clock  
(DSOE301 and DDOE301 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 --:--.  
Oven  
Important! Before first use, wipe interior with soapy water and dry  
thoroughly. Then set the oven selector to “BAKE”, the thermostat  
to 350°F, and operate for an hour.  
All models include:  
• A broad range of baking and broiling modes—up to eleven cooking  
modes in all—to make even your most challenging baking projects  
a success.  
• A two-speed convection fan—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.  
To program the time-of-day:  
1. Press the “CLOCK” button once.  
12:00 will be displayed with the word “SET” in the upper  
left corner.  
2. Turn the “SET” knob until the correct time-of-day is displayed.  
AM and PM are not indicated.  
• Three broiling modes including a new low-broil mode for delicate  
broiling and top-browning.  
• A concealed bake element for easier cleaning.  
• This appliance is certified by Star-K to meet strict regulations in  
conjunction with specific instructions found on www.star-k.org  
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 TIME or START TIME  
cycle programmed into the timer.  
(DDOE305 model)  
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. 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 TMER” and “BAKE TIME” buttons.  
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Oven Control Panel  
Oven Control Panel  
Electronic Timing Center  
Temperature Control  
The Electronic Timing Center is used to  
program and control all timing functions.  
Interior Oven Light Control  
The oven has interior oven lights that are  
controlled by one switch on the control  
panel. Push the switch to turn the  
Each oven has a separate temperature control  
dial. The controls can be set at any temperature  
from 200°F (93°C) to 550°F (288°C).  
ALWAYS be sure the controls are in the “OFF”  
position when the ovens are not in use.  
IMPORTANT: The time-of-day  
must be set before any other program  
can be used.  
interior oven lights “ON” and “OFF”.  
Self-Clean  
Indicator Light  
Oven Function  
Selector  
Off/On  
Indicator Light  
Oven Functions and Settings  
Bake  
Conv Roast (Convection Roast)  
Low-Broil  
Delicate broiling such as meringue  
Conventional, single-rack baking (breads, cakes,  
cookies, pastry, pies, entrees, vegetables)  
Whole turkeys, whole chickens, hams, etc.  
Conv Broil (Convection Broil)  
Thicker meats, faster than regular broil, and with less  
smoke generation  
Conv Dehydrate (Convection Dehydrate)  
Conv Bake (Convection Bake)  
Use this setting to dehydrate fruits and vegetables  
Multi-rack baking for heavier or frozen foods  
(e.g., four frozen pies, pizzas, entrees, vegetables)  
Conv Defrost (Convection Defrost)  
Use this setting to defrost foods  
High-Broil  
Dark meats at 1” thickness or less where rare or  
medium doneness is desired  
TruConvec™  
Multi-rack baking for breads, cakes, cookies  
(up to six racks of cookies at once)  
Self-Clean  
A pyrolytic self-cleaning cycle where the oven reaches  
elevated temperatures in order to burn off soils and  
deposits  
Medium-Broil  
White meats such as chicken or meats greater than  
1” thick that would be over-browned in high broil  
*The DDOE301 model control panel is shown above.  
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Oven Features  
Clocks and Timers  
Electronic Timing Center  
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  
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four push buttons and the “SET”  
knob. Both the BAKE TIME  
mode and the MIN/SEC TIMER  
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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 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.  
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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 TIME 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.  
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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.  
1. TruConvec™  
element  
4. Model/Serial  
The MIN/SEC TIMER is now programmed. The alarm will sound at the  
end of the countdown. The program can be canceled anytime by  
setting the remaining time to :00. To change back to the time-of-day,  
press the “CLOCK” button. 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.  
number plate  
(behind baffle)  
2. Oven light  
3. Oven racks  
(three upper,  
three lower)  
(behind vents)  
5. Broil element  
6. Bake element  
7. Lower oven  
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Clocks and Timers  
Clocks and Timers  
Timer Alarm  
To Set The Automatic Time Bake Program: (cont.)  
3. Set the Oven Function selector to the desired function –  
BAKE, CONVECTION BAKE, or TRUCONVEC™, etc.  
At the end of a MIN/SEC TIMER program or BAKE TIME 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.  
4. Set the temperature control knob to the desired baking  
temperature.  
5. The Automatic Time Bake program is now set.  
Setting the Automatic Start Time Bake Program  
(Not available in lower oven of DDOE301 Models)  
The BAKE TIME 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.  
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. 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 TIME” button.  
To Set The Automatic Time Bake Program:  
1. Set the start time:  
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.  
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.  
Note: At 1 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.  
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.  
Note: Setting the remaining duration time to :00 will cancel the  
Automatic Bake program.  
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, 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.  
Note: For delayed Time Bake, the oven will automatically add 30  
minutes to the programmed cooking time to account for preheat.  
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Functions and Settings  
Functions and Settings  
These functions allow you to customize the oven controls to suit your  
specific tastes. The following oven settings are available:  
To enter into the Oven Settings mode:  
(For DSOE301 and DDOE301 Models)  
Degree Format  
The oven has been preset to the Fahrenheit temperature scale. With  
this feature, users can switch to the Celsius temperature scale.  
1. Press and hold the “CLOCK” button for 3 seconds.  
2. Use the “SET” knob to scroll between the different Oven Settings.  
Clock Format  
3. To toggle between a specific Oven Setting, press the “CLOCK”  
button.  
This feature allows users to choose a 12-hour or 24-hour format for the  
clock display.  
Note: Whatever Oven Setting is displayed while you toggle  
between settings is what will be active when you exit the  
Oven Settings feature.  
Sabbath Mode  
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.  
4. To exit the Oven Settings mode, press the “MIN/SEC TIMER”  
button. The oven will automatically exit the Oven Settings mode if  
the “MIN/SEC TIMER” button is not pressed within 60 seconds.  
Showroom Mode  
To enter into the Oven Settings mode:  
(For DDOE305 Models)  
(Not recommended to be used by the consumer)  
This mode allows the oven to be hooked up to a 120 volt electrical  
supply for display or showroom made purposes. In this mode, the  
electronic display/controls and oven lights will function but the heating  
elements and convection fan will NOT function.  
1. Press and hold the “MIN/SEC TIMER” button for 3 seconds.  
2. Use the “SET” knob to scroll between the different Oven Settings.  
3. To toggle between a specific Oven Setting, press the “MIN/SEC  
TIMER” button.  
Note: Whatever Oven Setting is displayed while you toggle  
between settings is what will be active when you exit the  
Oven Settings feature.  
4. To exit the Oven Settings mode, press the “BAKE TIME” button.  
The oven will automatically exit the Oven Settings mode if the  
“BAKE TIME” button is not pressed within 60 seconds.  
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Using the Oven  
Using the Oven  
Preheat  
Rack Positions  
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 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.  
Each oven is equipped with three tilt-proof racks. 305 model ovens  
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 a lot of juice or liquid. This  
rack can be used in any of the six rack positions.  
All ovens have five rack positions. Position 5 is the farthest from the  
oven bottom. Position 1 is the closest to the oven bottom. The racks  
can be easily removed and arranged at various levels. For best results  
with conventional baking, do not use more than one rack at a time.  
It is also recommended, when using two racks, to bake with the racks  
in positions 2 and 4 or positions 3 and 5.  
Probe  
Meat Probe Function  
(305 models only)  
The meat probe takes the guesswork  
out of roasting by cooking foods to the  
ideal internal temperature. The probe  
Cable  
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.  
temperature setting is used to notify  
the user when the internal temperature  
Handles  
of the meat being roasted is reached.  
Plug  
2. Turn the Oven Function selector to desired function. Cooking starts  
immediately and stops when the Oven Function selector is turned  
to “OFF”.  
To Set the Automatic Probe  
Function  
1. Insert probe into the meat and slide into oven.  
3. Set the Temperature Control to the desired temperature.  
2. Plug the probe into the outlet located on right interior wall of the  
oven and close oven door.  
4. Place the food in the oven after the oven indicator light goes out.  
3. Select cooking function and set temperature.  
4. Press the “PROBE TEMP” button.  
5. 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.”  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
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”.  
The word PROBE flashes and tone sounds three times when desired  
temperature is reached. The tone will sound twice every 10 seconds  
after completion until probe function is closed.  
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Using the Oven  
Using the Oven  
Conventional and Convection Cooking  
Conventional and Convection Cooking (cont.)  
Because of variations in food density, surface texture and consistency,  
some foods may be prepared more successfully using the conventional  
bake setting. For this reason, conventional baking is recommended  
when preparing baked goods such as custard. The user may find other  
foods that are also prepared more consistently in conventional bake.  
This is perfectly normal. Convection cooking is a cooking technique  
which utilizes fan forced air to circulate heat throughout the entire  
oven creating the optimum cooking environment. Cooking with  
convection is intended when performing multi-rack baking and for  
baking heavier foods. Below are tips which will allow you to get the  
best results out of your oven when cooking with convection.  
• 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.  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking  
time by approximately 10 to 15%.  
• Cooking times for standard baking and convection baking will be the  
same. However, if using convection to cook a single item or smaller  
load, then it is possible to have 10-15% reduction in cooking time.  
(Remember convection cooking is designed for multi-rack baking or  
cooking large loads.)  
• If cooking items which require longer than 45 minutes, then it is  
possible to see a 10-15% reduction in cooking time. This is especially  
true for large items cooked in the convection roast function.  
• A major benefit of convection cooking is the ability to prepare foods  
in quantity. The uniform air circulation makes this possible. Foods  
that can be prepared on two of three racks at the same time include:  
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience  
foods.  
• For three-rack baking, use any combination of rack positions 2, 3, 4,  
and 5. For two-rack baking, use rack positions 2 and 4 or positions  
3 and 5. Remember that the racks are numbered from bottom to  
top. See “Oven Features” section.  
• 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.  
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Using the Oven  
Using the Oven  
Condensation  
Pan Placement Tips  
The oven is supplied with a system which provides a natural circulation  
of air. In most cases, this natural circulation will eliminate any observed  
condensation. However, there will be instances where condensation is  
observed. This is NOT a sign that the oven is not working properly.  
• When using large (15" x 13") flat pans or trays that cover most of  
the rack, rack positions 2 or 3 produce the best results.  
• When baking on more than one rack, it is recommended to use one  
of the convection modes and the 2nd and 4th position or the 3rd  
and 5th position for more even baking. When baking on three racks,  
use any combination of positions 2, 3, 4, and 5 for more consistent  
results.  
Condensation can occur depending on the following factors:  
• Type of food being cooked  
o Steam and condensation is a natural by product of cooking any  
food with high water content, such as frozen food, chicken, etc.  
o Use a covered container, where practical, when cooking to  
reduce the amount of condensation that forms.  
• 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.  
• Length of cooking time  
o If the oven is going to be used for prolonged periods of time,  
then additional ventilation may be required.  
o Do not leave food in the oven to cool after it has been cooked  
and the oven has been switched off.  
Single Rack Pan  
Placement  
Multiple Rack Pan  
Placement  
o To reduce condensation, ensure the oven is well heated before  
placing food in the oven cavity.  
• Blockage of the oven’s air flow  
o If the oven air flow is changed, the oven will not perform to  
specification.  
• Proper installation ventilation  
o The oven needs good ventilation within the installed cabinets to  
perform per specification.  
• Type of cabinetry the oven is installed in  
o Cabinets need to meet specific temperature requirements.  
o Some cabinetry materials have high water contents that can  
outgas during the heating cycle.  
• Ambient conditions in the kitchen including humidity and  
temperature  
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Baking  
Baking  
BAKE (Two-Element Bake)  
TRU CONV (TruConvec™)  
Full power heat is radiated from the bake  
element in the bottom of the oven cavity  
and supplemental heat is radiated from  
the broil element. This function is  
recommended for single-rack baking.  
Many cookbooks contain recipes to be  
cooked in the conventional manner.  
Conventional baking/ roasting is  
The rear element only operates at full  
power. There is no direct heat from the  
bottom or top elements. The motorized  
fan in the rear of the oven circulates air  
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  
particularly suitable for dishes that  
require a high temperature. Use this setting for baking, roasting, and  
casseroles.  
out evenly textured with golden crusts. No special bakeware is  
required. Use this function for single-rack baking, multiple-rack baking,  
roasting, and preparation of complete meals. This setting is also  
recommended when baking large quantities of baked goods at one  
time.  
CONV BAKE (Convection Bake)  
The bottom element operates at full  
power, and the top broil element  
operates at supplemental power. The  
heated air is circulated by the motorized  
fan in the rear of the oven providing a  
Baking Tips  
• Make sure the oven racks are in the desired positions before you  
turn the oven on.  
more even heat distribution. This  
even circulation of air equalizes the  
temperature throughout the oven cavity  
• DO NOT open the oven door frequently during baking. If you must  
open the door, the best time is during the last quarter of the baking  
time.  
and eliminates the hot and cold spots  
• Bake to shortest time suggested and check for doneness before  
adding more time. For baked goods, a stainless steel knife placed in  
the center of the food should come clean when done.  
• Use the pan size and type recommended by the recipe to ensure  
best results. Cakes, quick breads, muffins, and cookies should be  
baked in shiny, reflective pans for light, golden crusts. Avoid the use  
of old, darkened pans. Warped, dented, stainless steel and tin-  
coated pans heat unevenly and will not give uniform baking results.  
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 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.  
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Baking  
Baking  
Baking Chart  
Convection Baking Chart  
Single Rack  
Time  
(min)  
Single Rack  
Time  
(min)  
Food  
BREADS  
Pan Size  
Position  
Temp  
Food  
BREADS  
Pan Size  
Position  
Temp  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204.4˚ C) 8 - 10  
375˚ F (190.6˚ C) 30 - 35  
400˚ F (204.4˚ C) 12 - 15  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
375˚ F (190.6˚ C) 7 - 9  
350˚ F (176.7˚ C) 20 - 25  
375˚ F (190.6˚ C) 11 - 13  
350˚ F (176.7˚ C) 20 - 25  
375˚ F (190.6˚ C) 15 - 20  
325˚ F (162.8˚ C) 30 - 35  
350˚ F (176.7˚ C) 12 - 15  
350˚ F (176.7˚ C) 0 - 12  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Corn muffins  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
COOKIES  
Brownies  
Choc. chip  
Sugar  
PASTRY  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Corn muffins  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
COOKIES  
Brownies  
Choc. chip  
Sugar  
PASTRY  
375˚ F (190.6˚ C) 30 - 35  
400˚ F (204.4˚ C) 20 - 25  
350˚ F (176.7˚ C) 35 - 40  
375˚ F (190.6˚ C) 15 - 20  
375˚ F (190.6˚ C) 15 - 20  
Muffin tin  
Muffin tin  
Muffin tin  
Muffin tin  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (190.6˚ C) 35 - 45  
350˚ F (176.7˚ C) 45 - 55  
350˚ F (176.7˚ C) 16 - 20  
350˚ F (176.7˚ C) 40 - 50  
350˚ F (176.7˚ C) 30 - 35  
350˚ F (176.7˚ C) 60 - 65  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
325˚ F (162.8˚ C) 30 - 35  
325˚ F (162.8˚ C) 35 - 40  
325˚ F (162.8˚ C) 15 - 17  
325˚ F (162.8˚ C) 30 - 32  
325˚ F (162.8˚ C) 25 - 30  
325˚ F (162.8˚ C) 5 - 50  
13" x 9"  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
350˚ F (176.7˚ C) 25 - 30  
375˚ F (190.6˚ C) 12 - 15  
350˚ F (176.7˚ C) 10 - 12  
13" x 9"  
Cookie sheet  
Cookie sheet  
2 & 4  
2,3,& 4  
2,3,& 4  
325˚ F (162.8˚ C) 20 -25  
350˚ F (176.7˚ C) 7 -10  
325˚ F (162.8˚ C) 9-10  
Cream puffs  
PIES  
Cookie sheet  
3 or 4  
400˚ F (204.4˚ C) 30 - 35  
Cream puffs  
PIES  
Cookie sheet  
2 & 4  
375˚ F (190.6˚ C) 4 - 27  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
9" round  
9" round  
9" round  
9" round  
6 - 4 oz cups  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
425˚ F (218.3˚ C) 10 - 12  
375˚ F (190.6˚ C) 55 - 60  
350˚ F (176.7˚ C) 12 - 15  
350˚ F (176.7˚ C) 40 - 45  
350˚ F (176.7˚ C) 35 - 40  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
9" round  
9" round  
9" round  
9" round  
6 - 4oz cups  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
400˚ F (204.4˚ C) 7 - 9  
350˚ F (176.7˚ C) 50 - 55  
325˚ F (162.8˚ C) 4 - 5  
325˚ F (162.8˚ C) 35 - 45  
325˚ F (162.8˚ C) 30 - 35  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204.4˚ C) 12 - 15  
425˚ F (218.3˚ C) 18 - 21  
375˚ F (190.6˚ C) 65 - 70  
400˚ F (204.4˚ C) 35 - 40  
375˚ F (190.6˚ C) 65 - 70  
400˚ F (204.4˚ C) 25 - 30  
400˚ F (204.4˚ C) 15 - 20  
375˚ F (190.6˚ C) 60 - 65  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
9" round  
Cookie sheet  
Cookie sheet  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
3 or 4  
375˚ F (190.6˚ C) 8 - 10  
400˚ F (204.4˚ C) 13 -16  
350˚ F (176.7˚ C) 60 - 65  
375˚ F (190.6˚ C) 10 - 12  
350˚ F (176.7˚ C) 45 - 50  
375˚ F (190.6˚ C) 20 - 25  
375˚ F (190.6˚ C) 10 - 12  
350˚ F (176.7˚ C) 45 - 50  
9" round  
Cookie sheet  
Cookie sheet  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (190.6˚ C) 60 - 65  
350˚ F (176.7˚ C) 45 - 50  
375˚ F (190.6˚ C) 50 - 55  
425˚ F (218.3˚ C) 15 - 20  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
350˚ F (176.7˚ C) 45 - 50  
325˚ F (162.8˚ C) 35 - 40  
350˚ F (176.7˚ C) 40 - 45  
400˚ F (204.4˚ C) 10 - 15  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
French fries  
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Solving Baking Problems  
Roasting  
Baking problems can occur for many reasons. Check the chart below  
for the causes and remedies for the most common problems. It is  
important to remember that the temperature setting and cooking  
times you are accustomed to using with your previous oven may vary  
slightly from those required with this oven. If you find this to be true, it  
is necessary for you to adjust your recipes and cooking times  
accordingly.  
CONV ROAST*  
(Convection Roast)  
The convection element runs in  
conjunction with the inner and outer  
broil elements. This transfer of heat  
(mainly from the convection element)  
seals moisture inside large roasts. Use  
this setting for whole turkeys, whole  
chickens, hams, etc.  
Common Baking Problems/Remedies  
Problems  
Cause  
Remedy  
Note: You can also roast foods using bake settings. See the “Baking”  
section for additional information.  
Cakes burned on the 1. Oven was too hot  
sides or not done  
in center  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
2. Wrong pan size  
3. Too many pans  
Roasting Tips  
Cakes crack on top  
1. Batter too thick  
2. Oven too hot  
3. Wrong pan size  
1. Follow recipe  
2. Add liquid  
3. Reduce temperature  
4. Use recom. pan size  
ALWAYS use the broiler pan and grid supplied with each oven. The  
hot air must be allowed to circulate around the item being roasted.  
DO NOT cover what is being roasted. Convection roasting seals in  
juices quickly for a moist, tender product. Poultry will have a light,  
crispy skin and meats will be browned, not dry or burned. Cook meats  
and poultry directly from the refrigerator. There is no need for meat or  
poultry to stand at room temperature.  
Cakes are not level  
1. Batter uneven  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Distribute batter even  
3. Use proper pan  
Food too brown on  
bottom  
1. Oven door opened  
too often  
1. Use door window to  
check food  
• 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%.  
2. Dark pans being used 2. Use shiny pans  
3. Incorrect rack position 3. Use recom. rack position  
4. Wrong bake setting  
5. Pan too large  
4. Adjust to conventional  
or convection setting  
as needed  
•
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.  
5. Use proper pan  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
2. Oven not preheated  
3. Sides of pan too high  
1. Hot cookie sheet  
2. Allow oven to preheat  
3. Use proper pans  
1. Allow sheet to cool  
between batches  
• 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.  
Cookies too flat  
• For convection roasting, DO NOT use pans with tall sides as this will  
interfere with the circulation of heated air over the food.  
• If using a cooking bag, foil tent, or other cover, use the conventional  
bake setting rather than either convection setting.  
Pies burned around  
edges  
1. Oven too hot  
2. Too many pans used  
3. Oven not preheated  
1. Reduce temperature  
2. Reduce no. of pans  
3. Allow oven to preheat  
Pies too light on top  
1. Oven not hot enough 1. Increase temperature  
2. Too many pans used  
3. Oven not preheated  
2. Reduce no. of pans  
3. Allow oven to preheat  
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Roasting  
Roasting  
Roasting Tips (cont.)  
Roasting Tips (cont.)  
• When using a meat thermometer, insert the probe halfway into the  
center of the thickest portion of the meat. (For poultry, insert the  
thermometer probe between the body and leg into the thickest part  
of the inner thigh.) The tip of the probe should not touch bone,  
fat, or gristle to ensure an accurate reading. Check the meat  
temperature halfway through the recommended roasting time. After  
reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into  
the meat, then take a second reading. If the second temperature  
registers below the first, continue cooking the meat.  
After preparing the meat and placing on broiler pan, follow these  
steps for proper probe placement.  
• Lay the probe on the outside of the meat along the top or side and  
mark with your finger where the edge of the meat comes to on the  
probe. The point should rest in the center of the thickest meaty part  
of the roast.  
• Insert the probe completely into the meat. It should not touch the  
bone, fat, or gristle. For roasts with no bone, insert the probe into  
the meatiest part of the roast. For bone-in ham or lamb, insert the  
probe into the center of the lowest large muscle or joint. Insert the  
probe into the meatiest part of the inner thigh from below and  
parallel to the leg of a whole turkey.  
• Roasting times ALWAYS vary according to the size, shape and quality  
of meats and poultry. Less tender cuts of meat are best prepared in  
the conventional bake setting and may require moist cooking  
techniques. Remove roasted meats from the oven when the  
thermometer registers 5°F (-15°C) to 10ºF (-12°C) lower than the  
desired doneness. The meat will continue to cook after removal from  
the oven. Allow roasts to stand 15 to 20 minutes after roasting in  
order to make carving easier.  
• 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”.  
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.  
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Roasting  
Roasting  
Conventional Roasting Chart  
Convection Roasting Chart  
(when using the Bake or Convection Bake setting)  
Internal  
Temp  
Time  
Internal  
Time  
Food  
BEEF  
Rib roast  
Rare  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
Lamb leg  
PORK  
Pork loin  
Pork chops  
1" thick  
Ham, fully  
cooked  
POULTRY  
Chicken, whole  
Turkey,  
unstuffed  
Weight  
Temp  
(min/lb)  
Food  
BEEF  
Rib roast  
Rare  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
Lamb leg  
PORK  
Pork loin  
Pork chops  
1" thick  
Ham, fully  
cooked  
POULTRY  
Chicken, whole  
Turkey,  
unstuffed  
Weight  
Temp  
(min/lb)  
Temp  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
25  
24  
30  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
4 - 6 lbs  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
40  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
20  
24  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
3 - 4 lbs 325˚ F (162.8˚ C)  
3 - 4 lbs 325˚ F (162.8˚ C)  
30  
35  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
3 - 4 lbs  
3 - 4 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
35  
40  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
3 - 5 lbs 325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
3 - 5 lbs 325˚ F (162.8˚ C)  
1 -1 1/4lbs 325˚ F (162.8˚ C)  
30  
45 - 50  
total time  
180˚ F (82.2˚ C)  
N/A  
3 - 5 lbs  
1 -1 1/4lbs 350˚ F (176.7˚ C)  
325˚ F (162.8˚ C)  
35  
55 - 60  
total time  
180˚ F (82.2˚ C)  
N/A  
5 lbs  
325˚ F (162.8˚ C)  
15  
130˚ F (54.4˚ C)  
5 lbs  
325˚ F (162.8˚ C)  
18  
130˚ F (54.4˚ C)  
3-4 lbs  
350 (176.7 C)  
25  
11  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
3 - 4 lbs  
12 - 16 lbs 325˚ F (162.8˚ C)  
375˚ F (190.6˚ C)  
30  
16 - 20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
12 - 16lbs 325˚ F (162.8˚ C)  
Turkey  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
11  
9 - 10  
9 - 10  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
16 - 20  
17 - 21  
17 - 21  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
4 - 6 lbs  
325˚ F (162.8˚ C)  
4 - 6 lbs  
325˚ F (162.8˚ C)  
Note: The above information is given as a guide only.  
Note: The above information is given as a guide only.  
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Broiling  
Broiling  
CONV BROIL*  
LOW BROIL  
(Convection 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.  
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.  
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.  
HI BROIL  
Heat radiates from both broil elements,  
located in the top of the oven cavity, at  
full power. The distance between the  
foods and the broil elements  
Conventional broiling (LOW, MED or HI BROIL) is most successful for  
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of  
meat. Convection broiling has the advantage of broiling food slightly  
quicker than conventional. Convection broiling of meats produces  
better results, especially for thick cuts. The meat sears on the outside  
and retains more juices and natural flavor inside with less shrinkage.  
determines broiling speed. For fast  
broiling, food may be as close as 2  
inches (5 cm) to the broil element or on  
the top rack. Fast broiling is best for  
meats where rare to medium doneness is desired. Use this setting for  
broiling small and average cuts of meat.  
To Use Broil or Convection Broil  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
MED 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.  
2. Center the food on cold broiler pan and grid supplied with your  
oven. Place broiler pan in oven.  
3. Set the oven function selector to desired broiling function 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.  
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Broiling  
Broiling  
Broiling Chart  
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.  
Type and  
Cut of Meat  
Time  
(min)  
Weight  
Setting  
Rack  
BEEF  
Sirloin, 1"  
Rare  
• 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.  
14 oz  
14 oz  
14 oz  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
8-10  
10-12  
11-13  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
10 oz  
10 oz  
10 oz  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
7-8  
9-10  
11-12  
• Use tongs or a spatula to turn meats. NEVER pierce meat with a  
fork, as this allows the juices to escape.  
Medium  
Well done  
Hamburger, 1/2"  
Rare  
• Remove the broiler pan from the oven when you remove the food.  
Drippings will bake onto the pan if it is left in the heated oven after  
broiling. While pan is hot, place damp paper towel over grid. Drizzle  
with liquid dishwashing detergent and pour water over grid. This will  
make cleaning of the pan easier, or the broiler pan can be lined with  
aluminum foil to make cleaning easier. Be sure the foil extends up  
the side of the pan. Although it is not recommended, the grid can  
also be covered with foil. Be sure to slit openings to conform with  
the openings in the grid so melted fat can drain through to prevent  
spattering, smoking, or the possibility of grease fire.  
1/4 lb.  
1/4 lb.  
1/4 lb.  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
6-7  
7-8  
8-9  
Medium  
Well done  
CHICKEN  
Bnls breast 1”  
Bnls breast 1”  
Bones in Breast  
Bones in Breast  
Chicken pieces  
Chicken pieces  
HAM  
1/2 lb.  
1/2 lb.  
2 -3 lbs. total  
2 -3 lbs. total Convection Broil  
2 -3 lbs. total Med Broil  
2 -3 lbs. total Convection Broil  
Med-Broil  
Convection Broil  
Med Broil  
5 or 6  
4 or 5  
3 or 4  
3 or 4  
3 or 4  
3
15-20  
15-20  
40-45  
25-30  
40-45  
25-30  
Ham slice, 1"  
LAMB  
1 lb.  
Med Broil  
5 or 6  
22  
Rib chops, 1"  
Shoulder  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
4 or 5  
4 or 5  
7
6
PORK  
Loin chops, 3/4"  
Bacon  
1 lb.  
Convection Broil  
Med Broil  
4
5
14  
6
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Med Broil  
Med Broil  
4
7
6
4 or 5  
Note: The above information is given as a guide only.  
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Convection Dehydrate/Defrost  
Cleaning and Maintenance  
Convection Dehydrate  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables.  
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.  
1. Prepare the food as recommended.  
Oven Surfaces  
2. Arrange the food on drying racks (not included with the oven;  
contact a local store handling speciality cooking utensils).  
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 “Self-Clean Cycle”  
for complete instructions. NEVER USE AMMONIA, STEEL WOOL  
PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR  
ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE  
YOUR OVEN.  
3. Set the appropriate low temperature and turn the selector to  
“TRU CONV”.  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
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.  
Convection Defrost  
1. Place the frozen food on a baking sheet.  
Stainless Steel Parts  
2. Set the temperature control to “OFF”.  
3. Turn the selector to “TRU CONV”.  
Some stainless steel parts may have a protective wrap, which must be  
peeled off. All stainless steel body parts should be wiped regularly with  
hot, soapy water at the end of each cooling period and with liquid  
cleaner designed for this material when soapy water will not do the job.  
If build-up occurs, DO NOT use steel wool, or abrasive cloths, cleaners,  
or powders. If it is necessary to scrape stainless steel surface to remove  
encrusted material, soak area with hot, wet towels to loosen the material,  
then use a wooden or nylon spatula or scraper. DO NOT use a metal  
knife, spatula, or any other metal tool to scrape stainless steel surfaces.  
Scratches are almost impossible to remove.  
WARNING  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than 2 hours.  
NOTICE  
Brass Parts  
DO NOT turn the Temperature Control on during defrosting. Turning  
the convection fan on will accelerate the natural defrosting of the food  
without the heat.  
CAUTION  
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  
everyday household cleaners that are not abrasive.  
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Cleaning and Maintenance  
Self-Clean Cycle  
Broiler Pan and Grid  
This oven features an automatic pyrolytic self-cleaning cycle. During  
this cycle, the oven reaches elevated temperatures in order to burn off  
soil and deposits. An integral smoke eliminator helps reduce odors  
associated with the soil burn off. A powder ash residue is left in the  
bottom of the oven after completion of the self-clean cycle. The door  
latch is automatically activated after selecting the self-clean setting.  
The latch ensures that the door cannot be opened while the oven  
interior is at clean temperatures.  
Clean with detergent and hot water. For stubborn spots, use a soap-filled  
steel wool pad.  
Oven Racks  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS  
OR RACK SUPPORT USING THE SELF-CLEAN CYCLE. They could  
sustain damage due to the extreme heat of the Self-Clean cycle.  
Before starting the Self-Clean cycle:  
Meat Probe (305 models only)  
1. Remove the oven racks, and any other items/utensils from the oven.  
The high heat generated during the cleaning cycle can discolor,  
warp, and damage these items. DO NOT use foil or liners in the  
oven. During the self-clean cycle, foil can burn or melt and damage  
the oven surface.  
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.  
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.  
• DO NOT store the probe in the oven.  
3. Some areas of the oven must be cleaned by hand before the cycle  
begins. Soils in these areas will be baked on and very difficult to  
clean if not removed first. Clean the door up to the gasket, the  
door frame, and up to 2” (5.1 cm) inside the frame with detergent  
and hot water. Rinse thoroughly and dry.  
WARNING  
BURN OR ELECTRICAL SHOCK HAZARD  
Make sure all controls are “OFF” and oven is COOL before cleaning.  
Failure to do so can result in burns or electrical shock.  
CAUTION  
DO NOT touch the exterior portions of the oven after self-cleaning  
cycle has begun, since some parts become extremely hot to the touch!  
During the first few times the self-cleaning feature is used, there may  
be some odor and smoking from the curing of the binder in the high-  
density insulation used in the oven. When the insulation is thoroughly  
cured, this odor will disappear. During subsequent self-cleaning  
cycles, you may sense an odor characteristic of high temperatures.  
Keep the kitchen well-vented during the self-cleaning cycle.  
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Self-Clean Cycle  
Replacing Oven Lights  
To start the Self-Clean cycle:  
1. Close the door completely.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
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. When the oven reaches the  
elevated temperature needed for self-clean, the door-lock indicator  
light comes on.  
WARNING  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
the bulb and handle with a soft cloth.  
4. 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 is approximately 3-1/2 hours with an  
additional 30 minutes needed for the oven to cool down enough  
for the door latch to disengage.  
Halogen Lights  
1. Unsnap glass light cover using a  
screwdriver in the access groove.  
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.  
2. Firmly grasp light bulb and  
pull out.  
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.  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
To stop the Self-Clean cycle:  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
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.  
5. Reconnect power at the main  
fuse or circuit breaker.  
Power Failure  
DO NOT attempt to use during a  
power failure. Unit will not function.  
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Troubleshooting  
Service Information  
If service is required, call your dealer or authorized service agency.  
The name of the authorized service agency can be obtained from the  
dealer or distributor in your area.  
Problem  
Possible Cause and/or Remedy  
Oven is not connected to electrical power.  
Oven will not function.  
Have electrician check power circuit breaker,  
wiring and fuses..  
Have the following information readily available.  
• Model number  
Door is not shut tight enough for automatic  
door latch to lock.  
Oven does not operate in  
self-clean cycle.  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
Oven is not clean after  
self-clean cycle.  
Temperature control knob not rotated all  
the way past clean until it stops.  
Clearly describe the problem that you are having. If you are unable to  
obtain the name of an authorized service agency, or if you continue  
to have service problems, contact Viking Range Corporation at  
1-888-VIKING1 (845-4641), or write to:  
Broil does not work.  
Temperature control knob is rotated too far  
past broil position.  
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  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
Oven light will not work.  
Light bulb is burned out.  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
Oven is not connected to power.  
Record the information indicated below. You will  
need it if service is ever required. The model and  
serial number for your oven can be found by opening  
the door and looking underneath the control panel on  
the left hand side.  
Model no._____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealer’s name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
If service requires installation of parts, use only authorized parts to  
insure protection under the warranty.  
Keep this manual for future reference.  
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Warranty  
BUILT-IN ELECTRIC OVENS WARRANTY  
ONE YEAR FULL WARRANTY  
Built-in electric ovens and all of their component parts and accessories, except as detailed below*, are warranted  
to be free from defective materials or workmanship in normal household use for a period of twelve (12) months  
from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its  
option, any part which fails or is found to be defective during the warranty period.  
*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or  
workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE  
REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL  
PURCHASE.  
Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color  
finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and  
porcelain parts as well as differences in kitchen lighting, product locations, and other factors.  
FIVE YEAR LIMITED WARRANTY  
Any bake element, broil element, or convection cook element which fails due to defective materials or  
workmanship in normal household use during the second through fifth year from the date of original retail  
purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs,  
including labor.  
TEN YEAR LIMITED WARRANTY  
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship  
in normal household use during the second through the tenth year from the date of original retail purchase will  
be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.  
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the  
product extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire  
stations, private clubs, churches, etc. This warranty excludes all commercial locations such as restaurants, food  
service locations and institutional food service locations.  
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner  
of the product during the term of the warranty.  
This warranty shall apply to products purchased and located in the United States and Canada. Products must be  
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking  
Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse,  
accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper  
installation, improper operation, or repair or service of the product by anyone other than an authorized Viking  
Range Corporation service agency or representative. This warranty does not apply to commercial usage.  
Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty,  
breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental or  
consequential damages, so the above limitation or exclusion may not apply to you.  
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of  
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its  
component parts contains a defect or malfunction during the warranty period, after a reasonable number of  
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or  
replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with  
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or  
part thereof which gives rise to the claim.  
WARRANTY SERVICE:  
Under the terms of this warranty, service must be performed by a factory authorized Viking Range Corporation  
service agent or representative. Service will be provided during normal business hours, and labor performed at  
overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the dealer  
from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range  
Corporation. Provide model and serial number and date of original purchase. For the name of your nearest  
authorized Viking Range Corporation service agency, call the dealer from whom the product was purchased or  
Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.  
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return  
the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety  
arise which could affect you.  
Any implied warranties of merchantability and fitness applicable to the above described bake element, broil  
element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the  
period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do not  
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This  
warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to  
jurisdiction.  
Specifications subject to change without notice.  
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