Viking Oven F20362D 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  
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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