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
Professional & Designer Series
Built-In Electric Single and Double Ovens
F20362D
(102407J)
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Table of Contents
Important Safety Instructions
Read before operating your oven.
Getting Started
• 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.
Important Safety Instructions ______________________ 2
Setting the Clock ________________________________ 4
Product Controls
• Your unit should be installed by a qualified technician. The
appliance must be installed and electrically grounded according
to local codes.
Oven Control Panel ______________________________ 5
Built-In Oven Features ____________________________7
Oven Settings & Functions ________________________8
Clocks & Timers__________________________________13
Probe Function__________________________________ 19
Cooking Tips
• 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.
Cooking with Your Oven _________________________ 20
Conventional/Convection Cooking________________ 21
Conventional Baking Chart _______________________ 23
Convection Baking Chart _________________________ 24
Solving Baking Problems _________________________ 25
Roasting Instructions _____________________________ 26
Using Meat Probe _______________________________ 27
Conventional Roasting Chart _____________________ 28
Convection Roasting Chart _______________________ 29
Broiling Instructions _____________________________ 30
Broiling Chart ___________________________________ 32
• Children should not be left alone in the kitchen while the oven
is in use. CAUTION: Do not store items of interest to children
over the unit. Children climbing to reach items could be
seriously injured.
• GREASE - Grease is flammable and should be handled
carefully. Do not use water on grease fires. Flaming grease can
be extinguished with baking soda or, if available, multipurpose
dry chemical or foam type extinguisher. Let fat cool before
attempting to handle it. Do not allow grease to collect around
the oven or in vents. Wipe up spillovers immediately.
• Loose-fitting or hanging garments should never be worn while
using the appliance. Do not drape towels or materials on oven
door handles. These items could ignite and cause burns.
Product Care
• 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.
Convection Dehydrate and Defrost ________________ 33
Cleaning and Maintenance _______________________ 34
Replacing Light _________________________________ 38
Trouble Shooting ________________________________ 39
Service Information ______________________________ 40
Warranty _______________________________________ 41
• 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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Important Safety Instructions
Setting the Clock
• Do not heat unopened food containers; buildup of pressure
may cause the container to explode and result in injury.
Digital Display
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 --:--.
SET
• 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.
CLOCK/
BAKE
MIN/SEC START
TIMER
SET
PROBE HOURS
TIME
• 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.
To program the time-of-day:
1. Press the “CLOCK/PROBE”* button once. 12:00 will be
displayed with the word SET in the upper right corner.
• Keep oven vents unobstructed. The oven vent is located at the
front of the oven and vents into the room.
2. Turn the “SET” knob until the correct time-of-day is displayed.
AM and PM are not indicated.
3. Press the “CLOCK/PROBE” button again. The word SET will
• 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.
disappear and the correct time is now set into the timer.
The time-of-day can be changed by following steps 1 through 3.
It cannot be changed while there is a Bake Hours or Start Time
cycle programmed into the timer.
• No commercial oven cleaner or oven liner protective coating
such as aluminum foil should be used in or around any part of
the oven. Improper oven liners may result in a risk of electric
shock or fire. Keep oven free from grease buildup.
• Before self-cleaning the oven, remove broiler pan, broiler grid,
oven racks, and other utensils. Do not use your oven to clean
other parts. A fan noise should be heard during the cleaning
cycle. If not, call service before self-cleaning again.
Analog Display
(Designer Timepiece 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 digital display will show
00:00.
• 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.
To program the time-of-day:
bake
hours
start probe
time temp
timer
Set
1. Push and hold the “timer” and “bake
hours” buttons at the same time.
2. Turn the “Set” knob until correct time is displayed on the
digital clock.
3. Release “timer” and “bake hours” buttons.
SAVE THESE INSTRUCTIONS
The analog clock will automatically set after the digital time is set.
*NOTE: The PROBE function is included on Premiere Models.
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Oven Control Panel
(Professional Models)
Oven Control Panel
(Designer Models)
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Built-In Electric Oven Features
Oven Settings and Functions
Temperature Control
Each oven has a separate temperature control dial
OFF
CLEAN
200
CLEAN
OVEN
CLEAN
OVEN
OFF
OFF
OFF
OFF
200
SELF
SELF
and a separate oven function selector. The controls
can be set at any temperature from 200° F (93.3° C)
to 550° F (287.8° C). There are separate settings for
broiling and self-cleaning. Always be sure the
controls are in the OFF position when
the ovens are not in use.
CLEAN
BAKE
CLEAN
BAKE
200
CLEAN
CLEAN
BROIL
TRU
CONVEC
TRU
OVEN LOW
LOW
CONVEC
LIGHT BROIL
BROIL
.
BROIL
BROIL
300
MED
BROIL
MED
BROIL
CONV.
BAKE
CONV.
300
500
BAKE
300
500
500
CLOCK/
BAKE
MIN/SEC START
TIMER TIME
I
I
SET
PROBE HOURS
CONV.
ROAST
CONV.
HI
BROIL
HI
BROIL
ROAST
400
CONV.
400
CONV.
BROIL
BROIL
LOWER OVEN
UPPER OVEN
OVEN FUNCTION
TEMPERATURE
OVEN FUNCTION
TEMPERATURE
400
Broil Element
Oven Light
TruConvec™
Element
Interior Oven Light Control
OVEN
LIGHT
The upper and lower ovens have interior oven lights
that are controlled by one switch on the control
panel. Push the switch to turn the interior oven lights
on and off.
(Behind Baffle)
Oven Racks
(3/upper oven;
3/lower oven)
Oven Light
Two-Element Bake
Full power heat is
radiated from the
bake element in
the bottom of the
oven cavity and
supplemental heat
is radiated from
the broil element.
This function is
recommended for
single rack baking.
Many cookbooks
contain recipes to
Bake Element
Lower Oven
OFF
SELF
CLEAN
BAKE
TRU
LOW
BROIL
CONVEC
MED
BROIL
CONV.
BAKE
HI
BROIL
CONV.
ROAST
CONV.
BROIL
Model/Serial
Number Plate
(behind door)
two-element bake
be cooked in the
conventional manner. Conventional baking/ roasting is particularly
suitable for dishes that require a high temperature. Use this setting
for baking, roasting, and casseroles.
Premiere Professional double oven is shown above.
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Oven Settings and Functions
Oven Settings and Functions
OFF
OFF
SELF
TruConvec™
SELF
Convection Roast*
The convection element
runs in conjuction with
the inner and outer broil
elements.The reversible
convection fan runs at a
higher speed in each
direction.This transfer of
heat (mainly from the
CLEAN
BAKE
CLEAN
BAKE
TRU
TRU
CONVEC
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
LOW
BROIL
LOW
BROIL
CONVEC
MED
BROIL
MED
BROIL
CONV.
BAKE
CONV.
BAKE
HI
BROIL
CONV.
ROAST
HI
BROIL
CONV.
ROAST
CONV.
BROIL
CONV.
BROIL
convection
seals moisture inside of
large roasts. time
savings is gained over
element)
TM
A
TruConvec
convection roast
breads, quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts. No
special bakeware is required. Use this function for single rack
baking, multiple rack baking, roasting, and preparation of
complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
existing, single fan convection roast modes. Use this setting for
whole turkeys, whole chickens, hams, etc.
Convection Broil*
OFF
SELF
CLEAN
BAKE
OFF
The
top
element
SELF
CLEAN
TRU
Convection Bake
LOW
BROIL
BAKE
CONVEC
operates at full power.
This function is exactly
the same as regular
TRU
LOW
BROIL
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
circulated by the
motorized fan in the
rear of the oven
providing a more even
heat distribution. This
even circulation of air
CONVEC
MED
BROIL
CONV.
BAKE
MED
BROIL
CONV.
BAKE
HI
BROIL
CONV.
ROAST
CONV.
BROIL
HI
BROIL
CONV.
ROAST
CONV.
BROIL
broiling
additional benefit of air
circulation by the
with
the
motorized fan in the
rear of the oven. Smoke
is reduced since the
airflow also reduces
peak temperatures on
convection broil
convection bake
the food. Use this setting for broiling thick cuts of meats.
equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional
ovens. A major benefit of convection baking is the ability to
prepare food in quantity using multiple racks – a feature not
possible in a standard oven. When roasting, cool air is quickly
replaced, searing meats on the outside and retaining more
juices and natural flavor on the inside with less shrinkage.
With this heating method, foods can be baked and roasted at
the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat. The
hot air system is especially economical when thawing frozen
food. Use this setting for baking and roasting.
*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.
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Oven Settings and Functions
Oven Settings and Functions
OFF
SELF
CLEAN
OFF
SELF
CLEAN
BAKE
BAKE
High-Broil
Low-Broil
TRU
LOW
TRU
LOW
CONVEC
BROIL
CONVEC
BROIL
Heat radiates from both
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.
MED
BROIL
CONV.
BAKE
MED
BROIL
CONV.
BAKE
broil elements, located
HI
BROIL
CONV.
ROAST
HI
CONV.
ROAST
CONV.
BROIL
BROIL
in the top of the oven
cavity, at full power.
The distance between
the foods and the broil
elements determines
broiling speed. For
"fast" broiling, food
may be as close as 2
inches (5 cm) to the
CONV.
BROIL
high-broil
low-broil
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.
Self-Clean
OFF
SELF
The pyrolytic self-cleaning cycle is designed to
eliminate the need for scrubbing and scouring food
baked onto the oven interior. During this cycle, the
oven reaches elevated temperatures in order to burn
off soils and deposits. An integral smoke eliminator
CLEAN
BAKE
TRU
LOW
CONVEC
BROIL
MED
CONV.
OFF
SELF
CLEAN
BROIL
BAKE
BAKE
HI
CONV.
Medium-Broil
Inner and outer broil
elements pulse on and
TRU
CONVEC
BROIL
LOW
BROIL
ROAST
CONV.
BROIL
MED
BROIL
CONV.
BAKE
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.
HI
BROIL
CONV.
ROAST
CONV.
BROIL
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
Convection Dehydrate
OFF
SELF
OFF
With the selector set to TruConvec and
the temperature control on 200°F
(93.3°C), warm air is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
CLEAN
BAKE
CLEAN
TRU
200
300
LOW
CONVEC
BROIL
BROIL
MED
CONV.
BROIL
BAKE
500
medium-broil
HI
CONV.
BROIL
BROIL
ROAST
CONV.
400
without over-browning it. Use this setting for broiling small and
average cuts of meat.
removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes. It is
important to remember that dehydration does not improve the
quality, so only fresh, top-quality foods should be used.
Convection Defrost
OFF
SELF
OFF
With the selector set to TruConvec and
the temperature control off, air is
circulated by a motorized fan in the rear
of the oven. The fan accelerates natural
defrosting of the food without heat. To
CLEAN
BAKE
CLEAN
200
TRU
LOW
CONVEC
BROIL
BROIL
300
MED
CONV.
BROIL
BAKE
500
HI
CONV.
BROIL
ROAST
CONV.
400
BROIL
avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
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Clocks and Timers (Digital Display)
Clocks and Timers (Digital Display)
SET
Timer Alarm
Electronic Timing Center
(Digital Display)
The Electronic Timing Center is
used to program and control all
timing functions. It has five
display and programming modes that are activated by the four
push buttons and the “SET” knob. Both the Bake Hours mode and
the Min/Sec Timer mode can be used to time cooking periods.
These features can even be used at the same time when both ovens
are in use. However, only Bake Hours 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 Hours 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.
At the end of a Min/Sec Timer program or Bake Hours program,
the alarm will consist of three beeps followed by two beeps every
10 seconds until the “MIN/SEC TIMER” button is pressed.
Whenever a valid function key is pressed or when a control function
starts automatically, one beep will be sounded. When an invalid
function key is pressed, two beeps will be sounded.
CLOCK/
BAKE
MIN/SEC START
TIMER TIME
SET
PROBE HOURS
Setting the Automatic Start Time Bake Program
The Bake Hours and Start Time modes of the timer can be used to
automatically turn the oven on and off at a preselected time. The
Automatic Time Bake program is ideal for foods with no danger of
spoilage during the time the oven is left off.
To Set The Automatic Time Bake Program:
1. Set the start time:
Setting the Min/Sec Timer
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.
The Min/Sec Timer is designed for accurate timing and is ideal for
baking delicate items such as biscuits, cookies, and popovers, and
for precise broiling. The Min/Sec Timer can be used at the same
time the Bake Hours or Start Time functions are in use. It can be
used for timing up to 24 hours. When setting the timer, the time
displayed will increase in 1 minute increments. When the timer
counts down to 1 minute, the timer alarm will give two short beeps
and the display changes from hours:minutes to seconds only.
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.
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.
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.
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.
NOTE: For Double Ovens, the word DELAY will show with either
UPPER OVEN or LOWER OVEN depending on which oven has
been selected.
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Clocks and Timers (Digital Display)
Clocks and Timers (Analog Clock)
3. Set the Oven Function selector to the desired function –
Synchronizing the Analog and
Digital Clocks
BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.
(Premiere Models)
4. Set the temperature control knob to the desired baking
temperature.
1. Press the “timer” and “start time” buttons
simultaneously.
5. The automatic time bake program is now set!
2. Turn the “Set” knob to move the hands on
the analog clock to any time setting.
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/PROBE” button – Notice that a small clock
will be displayed in the upper right corner to indicate that a
program is in progress. Switch back to the timer mode by pressing
the “BAKE HOURS” button.
3. After five seconds the display will go blank.
bake
hours
start probe
time temp
timer
Set
Press the “timer” button and using the
“Set” knob, set the digital time to the
exact time on the analog clock.
This will synchronize the two clocks. You can now set the time of day.
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.
Setting the Min/Sec Timer
The Min/Sec Timer is designed for accurate timing and is ideal for
baking delicate items such as biscuits, cookies, and popovers, and
for precise broiling. The Min/Sec timer can be used at the same
time the Bake Hours or Start Time functions are in use. It can be
used for timing up to 24 hours.
NOTE: At one minute from the end of the specified bake program,
the oven timer will beep once. At the end of the specified bake
program, the oven will automatically turn off and the timer will
sound a series of three beeps. This will continue until the “START
TIME” button is pressed. The display will then return to displaying
the time.
To program the Min/SecTimer
1. Push and release the “timer” button.
2. Rotate “Set” knob until desired duration of time is displayed.
Timer starts seconds after “Set” knob stops rotating. A tone
indicates the timer has started.
NOTE: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.
When the timer has one minute remaining, the timer will sound
twice and begin to countdown by seconds. A tone will sound
three times indicating the time is complete and twice every ten
seconds after completion until timer function is cleared.
NOTE: Press any function button to clear a completed cycle or
function.
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Clocks and Timers (Analog Clock)
Clocks and Timers (Analog Clock)
Setting the Bake Hours Program
2. Set the desired baking time:
The Bake Hours program is used for controlled timing of baked or
roasted foods. At the end of the timed cycle, the oven automatically
turns off.
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.
Setting the Automatic Start Time Bake Program
The Bake Hours program is used for controlled timing of baked or
roasted foods. At the end of the timed cycle, the oven automatically
turns off.
To Set The Bake Hours Program
NOTE: For Double Ovens, the word DELAY will show with either
UPPER OVEN or LOWER OVEN depending on which oven has
been selected.
1. Turn the “manual” knob to “upper timed” or “lower timed”
position, depending upon the oven mode and oven being used.
3. Set the Oven Function selector to the desired function –
2. Set the Oven Function Selector to the BAKE, CONVECTION
BAKE, or TRUCONVEC™ position, depending upon the type of
baking being used.
BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.
4. Set the temperature control knob to the desired baking
temperature.
3. Set the temperature control knob to the desired temperature and
allow for preheating.
5. The automatic time bake program is now set!
4. Press and release the bake hours button. The timer will display
:00 with the words SET and COOK in the upper right corner of
the digital display.
NOTE: The display will continue to show the amount of bake time
that was programmed (this will remain until the programmed start
time is reached). You can return the display to clock mode by
pressing the “probe/temp” button – Notice that a small clock will
be displayed in the upper right corner to indicate that a program is
in progress. Switch back to the timer mode by pressing the “bake
hours” button.
5. Turn the “Set” knob until the desired baking time is displayed in
hours and minutes. The cook time/remaining time and the word
COOK will be displayed.
The word COOK will flash and the tone will sound three times when
the time is completed; oven will turn off. The tone will sound twice
every ten seconds after completion until timer function is cleared.
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.
To set the Automatic Time Bake Program
1. Set the start time:
NOTE: At one minute from the end of the specified bake program,
the oven timer will beep once. At the end of the specified bake
program, the oven will automatically turn off and the timer will
sound a series of three beeps. This will continue until the “start
time” button is pressed. The display will then return to displaying
the time.
A) For Single Ovens – Program the start time by pressing the
“start time” button and turning the “Set” knob until the desired
start time is displayed. This is the time of day you want the food
to begin cooking.
B) For Double Ovens – Press the “start time” button once to set
the starting time for the upper oven (UPPER OVEN will show on
the display). Press the “start time” button twice to set the
starting time for the lower oven (LOWER OVEN will show on the
display). Then program the start time by turning the “Set” knob
until the desired start time is displayed. This is the time of day
you want the food to begin cooking.
NOTE: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.
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Meat Probe Functions
Cooking with your Oven
Probe Function
Rack Positions
Probe
Cable
(Premiere Models)
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 alot of juice
or liquid. This rack can be used in any of the six rack positions.
The meat probe takes the guesswork
out of roasting by cooking foods to
the ideal internal temperature. The
probe temperature setting is used to
automatically turn the oven off when
the internal temperature of the meat
being roasted is reached.
Handles
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.
Plug
To Set the Automatic Probe Function
1. Insert probe into the meat and slide into oven.
2. Plug the probe into the outlet located on left interior wall of
the oven and close oven door.
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.
3. Press the “CLOCK/PROBE” button.
4. Turn the “SET” knob to the desired internal temperature. The
word PROBE and the desired internal temperature will be
displayed on the lower right of the clock. On Designer models,
the manual/timed control must be turned to “upper timed.”
NOTE: It is recommended to set the internal temperature
about 10 degrees lower than actual desired internal
temperature. The meat will continue to cook when removed
from the oven and will reach desired internal temperature while
“standing”.
2. Turn the Oven Function selector to desired function. Cooking
starts immediately and stops when the Oven Function selector
is turned to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes
out.
CLEAN
OVEN
CLEAN
OVEN
The word PROBE flashes, tone sounds three times, and oven shuts
off when desired temperature is reached. The tone will sound
twice every ten seconds after completion until probe function is
closed.
OFF
OFF
OFF
OFF
200
SELF
SELF
CLEAN
BAKE
CLEAN
BAKE
200
CLEAN
CLEAN
TRU
CONVEC
TRU
OVEN LOW
LOW
CONVEC
LIGHT BROIL
BROIL
BROIL
BROIL
300
MED
BROIL
MED
BROIL
CONV
.
CONV
.
BAKE
BAKE
300
500
500
CLOCK/
BAKE
MIN/SEC START
TIMER TIME
SET
PROBE HOURS
CONV
LOWER OVEN
HI
.
HI
BROIL
CONV
.
BROILROAST
ROAS
T
400
CONV
.
400
CONV
BROIL
.
BROIL
UPPER OVEN
OVEN FUNCTION
TEMPERATURE
OVEN FUNCTION
TEMPERATURE
WARNING
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
To avoid sickness and food waste when using automatic time baking:
• Do not use foods that will spoil while waiting for cooking to start,
such as dishes with milk or eggs, cream soups, custards, fish, pork,
poultry, or foods with stuffing.
• Any food that has to wait for cooking to start should be very cold
or frozen before it is placed in the oven.
• Do not use foods containing baking powder or yeast when
automatic time baking. They will not rise properly.
• Do not allow food to remain in the oven for more than two hours
after the end of the cooking cycle.
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Cooking with your Oven
Cooking with your Oven
Conventional/Convection Cooking
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. 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 forces air to circulate heat throughout the entire oven
cavity creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods. Below are some tips which will allow you to get
the best results out of your oven when cooking with convection.
• Make sure the oven racks are in the desired position before you
turn on the oven.
•Do not open the door frequently during baking. Look through
the door window to check doneness whenever possible. If you
must open the door, the best time is during the last quarter of
the baking time.
• Bake to the shortest time suggested and check for doneness
before adding more time. For baked goods, a stainless steel
knife placed in the center of the product should come out clean
when done.
• Use the pan size and type recommended by the recipe to
ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts.
Avoid the use of old, darkened pans. Warped, dented, stainless
steel and tin-coated pans heat unevenly and will not give
uniform baking results.
•As a general rule, reduce the temperature by 25° F (10° C) when
using a convection cooking function.
•Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads).
•If cooking items which require longer than 45 minutes then it is
possible to see a 10% - 15% reduction in cooking time. This is
especially true for large items cooked in the convection roast function.
•A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two or three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods.
•For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
•Items cooked in a convection function can be easily over baked. This
being the case, it is usually a good idea to pull items out of the oven
just before they seem to be done. Items will continue to cook right
after they are set out of the oven.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most
of the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use
one of the convection modes and the 2nd and 4th position or
the 3rd and 5th position for more even baking. When baking
on three racks, use any combination of positions 2, 3, 4, and 5
for more consistent results.
• Stagger pans in opposite directions when two racks and several
pans are used in conventional bake. If possible, no pan should
be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
•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.
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Conventional Baking Chart
Convection Baking Chart
Single Rack
Time
Single Rack
Time
(minutes)
Food
BREADS
Pan Size
Position
Temp
(minutes)
Food
BREADS
Pan Size
Position
Temp
Notes
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
375° F (191° C) 23-28
375° F (191° C) 30 - 35
400° F (205° C) 12 - 15
Frozen Biscuits
Yeast Loaf
Yeast Rolls
Nut Bread
Cornbread
Gingerbread
Muffins
Cookie Sheet 2 & 4 / 1, 3, & 5 350° F (177° C) 23 - 28
Loaf Pan 3 or 4 350° F (177° C) 30 - 35
Cookie Sheet 2 & 4 / 1, 3, & 5 375° F (191° C) 12 - 15
Yeast Loaf
Yeast Rolls
Nut Bread
Cornbread
Gingerbread
Muffins
375° F (191° C) 30 - 35
Loaf Pan
8" x 8"
8" x 8"
3 or 4
2 & 4
2 & 4
350° F (177° C) 30 - 35
375° F (191° C) 20 - 25
325° F (163° C) 35 - 40
400° F (205° C) 20 - 25
350° F (177° C) 35 - 40
400° F (191° C) 17 - 22
375° F (191° C) 17 - 22
Muffin Tin
Muffin Tin
Rec. TruConvec
Rec. TruConvec
Muffin Tin
Muffin Tin
2 & 4 / 1, 3, & 5 375° F (191° C) 17 - 22
2 & 4 / 1, 3, & 5 350° F (177° C) 17 - 22
Corn Muffins
Corn Muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, Sheet
Layer, Two
Pound
CAKES
Angel food
Bundt
Cupcakes
Layer, Sheet
Layer, Two
Pound
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
1 or 2
2
3 or 4
3 or 4
3 or 4
3
350° F (177° C) 35 - 45
350° F (177° C) 40 - 50
350° F (177° C) 17 - 22
350° F (177° C) 40 - 50
350° F (177° C) 30 - 35
350° F (177° C) 60 - 65
Rec. TruConvec
Rec. TruConvec
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
1 or 2
3 or 4
325° F (163° C) 30 - 35
325° F (163° C) 35 - 40
2 & 4 / 1, 3, & 5 325° F (163° C) 15 - 17
2 & 4
2 & 4
3
325° F (163° C) 30 - 32
325° F (163° C) 25 - 30
325° F (163° C) 5 - 50
Rec. TruConvec
Rec. TruConvec
COOKIES
Brownies
Choc. Chip
Sugar
COOKIES
Brownies
Choc. Chip
Sugar
13" x 9"
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
350° F (177° C) 25 - 28
375° F (191° C) 12 - 15
350° F (177° C) 10 - 12
13" x 9"
Cookie Sheet
Cookie Sheet
2 & 4
1 - 5
1 - 6
325° F (163° C) 25 -28
350° F (177° C) 10 - 12
325° F (163° C) 10 - 15
Rec. TruConvec
Rec. TruConvec
PASTRY
PIES
Cream Puffs
PIES
Crust, Unfilled
Crust, Filled
Lemon Meringue
Pumpkin
Cookie Sheet
3 or 4
400° F (205° C) 30 - 35
Crust, Unfilled
Crust, Filled
Lemon Meringue
Pumpkin
9" Round
9" Round
9" Round
9" Round
6 - 4oz cups
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
400° F (205° C)
350° F (177° C) 55 - 65
325° F (163° C) 4 - 5
325° F (163° C) 55 - 65
325° F (163° C) 30 - 35
7 - 9
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° C) 10 - 12
375° F (191° C) 55 - 66
350° F (177° C) 12 - 15
400° F (177° C) 55 - 65
350° F (177° C) 35 - 40
Custard
ENTREES
Egg Rolls
Fish Sticks
Lasagna, frz
Pot Pie
Gr. Peppers Stuffed
Quiche
Pizza, 12"
Custard
Cookie Sheet
Cookie Sheet
Cookie Sheet
Cookie Sheet
13" x 9"
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
375° F (191° C) 12 - 15
400° F (205° C) 18 -21
350° F (177° C) 60 - 70
375° F (191° C) 35 - 40
350° F (177° C) 60 - 70
375° F (191° C) 25 - 30
375° F (191° C) 15 - 20
ENTREES
Egg Rolls
Fish Sticks
Lasagna, frz
Pot Pie
Gr. Peppers Stuffed
Quiche
Pizza, 12"
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
400° F (205° C) 12 - 15
425° F (218° C) 18 - 21
375° F (191° C) 65 - 75
400° F (205° C) 35 - 40
375° F (191° C) 65 - 70
400° F (205° C) 25 - 30
400° F (205° C) 15 - 20
9" Round
Cookie Sheet
9" Round
Cookie Sheet
Mac. & Cheese, frz
Cookie Sheet
2 or 4
350° F (177° C) 60 - 65
VEGETABLES
Baked Potatoes
Spinach Souffle
Squash
Mac. & Cheese, frz
VEGETABLES
Baked Potatoes
Spinach Souffle
Squash
Cookie Sheet
3 or 4
375° F (191° C) 60 - 65
On Rack
2 or 4
2 or 4
2 or 4
2 or 4
350° F (177° C) 60 - 65
325° F (163° C) 45 - 50
350° F (177° C) 50 - 55
400° F (205° C) 15 - 20
1 qt.Casserole
Cookie Sheet
Cookie Sheet
On Rack
3 or 4
3 or 4
3 or 4
3 or 4
375° F (191° C) 60 - 65
350° F (177° C) 45 - 50
375° F (191° C) 50 - 55
425° F (218° C) 15 - 20
French Fries
1 qt. Casserole
Cookie Sheet
Cookie Sheet
French Fries
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Roasting Instructions
Solving Baking Problems
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended remedies for the most common
problems. It is important to remember that the temperature setting and
cooking times you are accustomed to using with your previous oven may vary
slightly from those required with this oven. If you find this to be true, it is
necessary for you to adjust your recipes and cooking times accordingly.
Always use the broiler pan and grid supplied with each oven. The
hot air must be allowed to circulate around the item that is being
roasted. Do not cover what is being roasted. Convection roasting
seals in juices quickly for a moist, tender product. Poultry will have
a light, crispy skin and meats will be browned, not dry or burned.
Cook meats and poultry directly from the refrigerator. There is no
need for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25° F (-3.9° C) and the
cooking time by approximately 10 to 15%.
COMMON BAKING PROBLEM / REMEDIES
PROBLEM
CAUSE
REMEDY
• 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.
Cakes burned on the 1. Oven was too hot
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
sides or not done
in center
2. Wrong pan size
3. Too many pans
Cakes crack on top
Cakes are not level
1. Batter too thick
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
• 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.
2. Oven too hot
3. Wrong pan size
1. Batter uneven
1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
• For convection roasting, do not use pans with tall sides as this
will interfere with the circulation of heated air over the food.
3. Pan was warped
3. Use proper pan
Food too brown on
bottom
1. Oven door opened
1. Use door window to
• When using a meat thermometer, insert the probe halfway into
the center of the thickest portion of the meat. (For poultry
insert the thermometer probe between the body and leg into
the thickest part of the inner thigh.) The tip of the probe should
not touch bone, fat, or gristle to ensure an accurate reading.
Check the meat temperature halfway through the recommended
roasting time. After reading the thermometer once, insert it
¼ inch (1.3 cm) further into the meat, then take a second
reading. If the second temperature registers below the first,
continue cooking the meat.
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
1. Allow sheet to cool
between batches
Cookies too flat
• Roasting times always vary according to the size, shape and
quality of meats and poultry. Less tender cuts of meat are best
prepared in the conventional bake setting and may require
moist cooking techniques. Remove roasted meats from the
oven when the thermometer registers 5° F (2° C) to 10° F
(4° C) lower than the desired doneness. The meat will
continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make
carving easier.
Pies burned around
edges
1. Oven too hot
1. Reduce temperature
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top
1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated
3. Allow oven to preheat
• If using a cooking bag, foil tent, or other cover, use the
conventional bake setting rather than either convection setting.
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Conventional Roasting Chart
Using the Meat Probe
(Premiere Models)
For many foods, especially roasts and poultry, internal food
temperature is the best test for doneness. The meat probe takes
the guesswork out of roasting by cooking foods to the exact
doneness you want. NOTE: Double oven models have a probe in
the upper oven only.
Internal
Temp
Time
Rack
Food
BEEF
Rib Roast
Rare
Weight
Temp
(min/lb)
Position
3 - 6 lbs
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
325° F (163° C)
25 - 30
30 - 35
35 - 40
2
140° F (60° C)
155° F (68° C)
170° F (77° C)
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 3 - 6 lbs
Turkey,
Unstuffed
Turkey
Turkey, Stuffed
Turkey, Stuffed
Turkey Breast
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.
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
35 - 40
40 - 45
2
2
2
155° F (68° C)
170° F (77° C)
• To avoid damaging your probe, do not use tongs to pull on
the cable when removing.
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
40 - 45
45 - 50
155° F (68° C)
170° F (77° C)
• 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.
3 - 6 lbs
3 - 6 lbs
325° F (162° C)
30 - 40
180° F (82° C)
325° F (162° C)
350° F (177° C)
35 - 40
55 - 60
total time
2
3
180° F (82° C)
180° F (82° C)
• Never leave the probe inside the oven during a self-cleaning
cycle.
• Do not store the probe in the oven.
8 - 12 lbs 325° F (163° C)
17 - 20
1
130° F (54° C)
After preparing the meat and placing on broiler pan, follow these
steps for proper probe placement.
375° F (191° C)
30 - 35
15 - 20
1
1
180° F (82° C)
180° F (82° C)
1. Lay the probe on the outside of the meat along the top or side
and mark with your finger where the edge of the meat comes to
on the probe. The point should rest in the center of the thickest
meaty part of the roast.
10 - 16 lbs 325° F (163° C)
20 - 24 lbs 325° F (163° C)
10 - 16 lbs 325° F (163° C)
20 - 24 lbs 325° F (163° C)
15 - 20
17 - 22
17 - 22
18 - 22
1
1
1
1
180° F (82° C)
180° F (82° C)
180° F (82° C)
180° F (82° C)
2. Insert the probe completely into the meat. It should not touch
the bone, fat or gristle. For roasts with no bone, insert the probe
into the meatiest part of the roast. For bone-in ham or lamb,
insert the probe into the center of the lowest large muscle or
joint. Insert the probe into the meatiest part of the inner thigh
from below and parallel to the leg of a whole turkey.
4 - 6 lbs
325° F (163° C)
3. When setting the probe temperature, it is recommended to set
the temperature about 10° F (4° C) lower than desired internal
temperature. The meat will continue to cook when removed
from the oven and will reach the desired doneness while
“standing”.
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Convection Roasting Chart
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.
Internal
Temp
Time
Rack
Food
BEEF
Rib Roast
Rare
Weight
Temp
(min/lb)
Position
3 - 6 lbs
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
325° F (163° C)
17 - 22
21 - 24
27 - 30
2
140° F (60° C)
155° F (68° C)
170° F (77° C)
Conventional broiling is most successful for cuts of meat 1-2 inches
thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains
more juices and natural flavor inside with less shrinkage.
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 3 - 6 lbs
Turkey,
Unstuffed
Turkey
Turkey, Stuffed
Turkey, Stuffed
Turkey Breast
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
17 - 20
21 - 24
2
2
2
155° F (68° C)
170° F (77° C)
3 - 6 lbs
3 - 6 lbs
325° F (163° C)
325° F (163° C)
27 - 30
32 - 35
155° F (68° C)
170° F (77° C)
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning
broiler on.
3 - 6 lbs
3 - 6 lbs
325° F (162° C)
20 - 25
180° F (82° C)
2. Center the food on cold broiler pan and grid supplied with
your oven. Place broiler pan in oven.
325° F (162° C)
325° F (162° C)
20 - 25
35 - 40
total time
2
3
180° F (82° C)
180° F (82° C
3. Set the Oven Function Selector to High-Broil and the
Temperature Control Knob to Broil.
8 - 12 lbs 325° F (163° C)
12 - 14
1
130° F (54° C)
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.
375° F (191° C)
20 - 25
12 - 14
1
1
180° F (82° C)
180° F (82° C)
10 - 16 lbs 325° F (163° C)
20 - 24 lbs 325° F (163° C)
10 - 16 lbs 325° F (163° C)
20 - 24 lbs 325° F (163° C)
9 - 11
13 - 16
10 - 13
15 - 20
1
1
1
1
180° F (82° C)
180° F (82° C)
180° F (82° C)
180° F (82° C)
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function
Selector to Medium-Broil or Low-Broil.
4 - 6 lbs
325° F (163° C)
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Broiling Instructions
Broiling Chart
Broiling Tip
• Always use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away
from the cooking surface to help prevent splatter, smoke, and
fire.
Type and
Time
Cut of Meat
TeBEEF
Weight
Setting
Rack
(minutes)
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
14 oz
14 oz
14 oz
Hi Broil
Hi Broil
Hi Broil
5 or 6
5 or 6
5 or 6
8 - 10
10 - 12
11 - 13
• 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.
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
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before
removing.
Medium
Well done
Hamburger, 1/2"
Rare
1/4 lb.
1/4 lb.
1/4 lb.
Hi Broil
Hi Broil
Hi Broil
5 or 6
5 or 6
5 or 6
6 - 7
7 - 8
8 - 9
• Always pull rack out to stop position before turning or
removing food.
Medium
Well done
CHICKEN
Bnls Breast, 1”
Bnls Breast, 1”
Bone-in Breast
Bone-in Breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib Chops, 1"
Shoulder
• Use tongs or a spatula to turn meats. Never pierce meat with
a fork, as this allows the juices to escape.
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
• 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 lb.
Med Broil
5 or 6
15 - 20
12 oz.
1 lb.
Convection Broil
Convection Broil
4 or 5
4 or 5
10 - 15
15 - 20
PORK
Loin Chops, 3/4"
Bacon
1 lb.
Convection Broil
Med Broil
4
5
10 - 15
5 - 8
FISH
Salmon Steak
Fillets
1 lb.
1 lb.
Med Broil
Med Broil
4
15 - 20
10 - 15
4 or 5
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Cleaning & Maintenance
Convection Dehydrate/Defrost
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.
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
Oven Surfaces
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the
oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate "low" temperature and turn the selector
to TruConvec™.
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 pages
31-33 for complete instructions. NEVER USE AMMONIA, STEEL
WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN
CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
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.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan
on will accelerate the natural defrosting of the food without the
heat.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot
soapy water at the end of each cooling period and with a liquid
cleaner designed for that material when soapy water will not do the
job. Do not use steel wool, abrasive cloths, cleansers, or powders.
If necessary, scrape stainless steel to remove encrusted materials,
soak the area with hot towels to loosen the material, then use a
wooden or nylon spatula or scraper. Do not use a metal knife,
spatula, or any other metal tool to scrape stainless steel. Do not
permit citrus or tomato juice to remain on stainless steel surface, as
citric acid will permanently discolor stainless steel. Wipe up any
spills immediately.
WARNING
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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Cleaning and Maintenance
Cleaning and Maintenance
Brass Parts
WARNING
CAUTION
To Prevent Personal Injury
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.
Before removing the doors, make sure the pins are properly
installed in the hinges. Failure to do so can result in personal
injury to hands and/or fingers.
Broiler Pan and Grid
WARNING
Clean with detergent and hot water. For stubborn spots, use a
soap-filled steel wool pad.
Burn or Electrical Shock Hazard
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be
scoured with a soap-filled steel wool pad. DO NOT CLEAN THE
OVEN RACKS USING THE SELF-CLEAN CYCLE. They could
sustain damage due to the extreme heat of the Self-Clean cycle.
The oven rack supports are designed to remain in the oven during
the Self-Clean cycle.
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.
Meat Probe
The meat probe may be cleaned with soap and water or a soap-
filled scouring pad. Cool the probe before cleaning. Scour
stubborn spots with a soap-filled scouring pad, rinse and dry.
• Do not immerse the meat probe in water.
• Do not store the probe in the oven.
Before starting the Self-Clean cycle:
1. Remove the oven racks, and any other items/utensils from the
oven. The high heat generated during the cleaning cycle can
discolor, warp, and damage these items. The oven rack
supports are designed to remain in the oven during the Self-
Clean cycle. Do not use foil or liners in the oven. During the Self-
Clean cycle foil can burn or melt and damage the oven surface.
2. Wipe off any large spills from the oven bottom and sides. Never
use oven cleaners inside a self-cleaning oven or on raised
portions of the door.
3. Some areas of the oven must be cleaned by hand before the
cycle begins. Soils in these areas will be baked on and very
difficult to clean if not removed first. Clean the door up to the
gasket, the door frame, and up to 2 inches inside the frame with
detergent and hot water. Rinse thoroughly and dry.
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Cleaning and Maintenance
Cleaning and Maintenance
Self-Clean Cycle
To stop the Self-Clean cycle:
This oven features an automatic pyrolytic self-cleaning cycle.
During this cycle, the oven reaches elevated temperatures in order
to burn off soil and deposits. An integral smoke eliminator helps
reduce odors associated with the soil burn-off. A powder ash
residue is left in the bottom of the oven after completion of the Self-
Clean cycle. The door latch is automatically activated after selecting
the Self-Clean setting. The latch ensures that the door cannot be
opened while the oven interior is at clean temperatures.
To 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.
Replacing Interior Halogen Oven Lights
To start the Self-Clean cycle:
1. Close the door completely.
CAUTION
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.
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
1. Unsnap glass light cover
using a screwdriver in the
access groove.
access
groove
2. Firmly grasp light bulb and
pull out.
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 approximately 3 1/2 hours
with an additional 30 minutes needed for the oven to cool down
enough for the door latch to disengage. NOTE: A fan noise will
be heard during the self-clean cycle and will continue to run for
the 3 1/2 hour duration of the self-clean cycle.
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
light
bulb
4. Replace the light cover by
snapping glass cover onto
metal box.
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.
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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Trouble Shooting Guide
Service Information
If your oven should fail to operate:
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.
1. Is the circuit breaker open, or is the fuse blown?
If service is required:
2. Oven does not
Door is not shut tight enough for
automatic door latch to lock.
1. 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.
operate in self-clean.
3. Oven is not clean
Temperature control knob not rotated all
the way past clean until it stops.
after self-clean cycle.
2. Have the following information readily available:
a. Model number
4. Broil does not work.
Temperature control knob is rotated too
far past broil position.
b. Serial number
c. Date of purchase
d. Name of dealer from whom purchased
5. Door will not open.
Oven is still in self-clean mode. If oven is
hot, door latch will release when a safe
temperature is reached.
6. Oven light will not work.
Light bulb is burned out.
Oven is not connected to power.
3. 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 at (888) 845-4641 or write to:
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 is located on the identification plate
mounted on the top left side of the oven door opening under the
control panel.
Model Number _______________ Serial Number____________
Date of Purchase ______________ Date Installed ____________
Dealer's Name _________________________________________
Address _______________________________________________
_______________________________________________________
If service requires installation of parts, use only authorized parts to
ensure protection under the warranty.
This manual should remain with the oven for future reference.
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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.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200
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