Before Using Oven
Oven Controls
TRU CONV (
cont.)
U
se thissetting for foods thatrequire gentle cookingsuch
a
s pastries,souffles, yeastbreads,quick breads,and cakes.
Breads,cookies, and otherbaked goods come outevenly
texturedwith golden crusts.No special bakewareis
required.Use this functionfor single rack baking,multiple
rackbaking, roasting,and preparation of completemeals.
T
hissetting is also recommendedwhen baking large
q
uantitiesof baked goodsat one time.
CONV ROAST
(Convection
Roast)
Theconvection element
runsin conjunction with
theinner and outer broil
elements.The reversible
convectionfan runs at a
higherspeed in each
direction.This transferof
heat(mainly from the convectionelement) sealsmoisture
insideof large roasts.A time savings is gainedover
existing,single fan convectionroast modes.Use this setting
forwhole turkeys, whole chickens,hams, etc.
CONV BROIL
(ConvectionBroil)
Thetop element
operatesat full power.
Thisfunction is exactly
thesame as regular
broilingwith the
additionalbenefit of air
circulationby the
motorizedfan in the
rearof the oven. Smoke is reducedsince the airflowalso
reducespeak temperatureson the food. Use thissetting for
broilingthick cuts of meats.
HI BROIL
Heatradiates from both
broilelements, located
in thetop of the oven
cavity,at full power.The
distancebetween the
foodsand the broil
elementsdetermines
broilingspeed. For fast
broiling,food may be as
closeas 2 inches (5 cm) to thebroil element or on thetop
rack.Fast broiling is bestfor meats where rareto medium
donenessis desired. Usethis setting for broilingsmall and
averagecuts of meat.
MED BROIL
I
nnerand outer broil
e
lementspulse on and
offto produce less heat
forslow broiling. Allow
about4 inches (10 cm)
betweenthe top surface
o
f thefood and the
b
roilelement. Slow
b
roilingis best for
chickenand ham in order tobroil food without overbrowningit. Use this settingfor broiling smalland average
cutsof meat.
LOW BROIL
Thismode uses only a
fractionof the available
powerto the inner broil
elementfor delicate
top-browning.The
innerbroil element is
on foronly part of the
time.Use this setting
to gentlybrown
meringueon racks 3 or 4 in 3-4minutes.
ConvectionDehydrate
Thisoven is designed not onlyto cook, but also to
dehydratefruits and vegetables.
1. Prepare the foodas recommended.
2. Arrange the food on dryingracks (not includedwith the
oven;contact a local storehandling specialitycooking
utensils).
3. Set the appropriatelow temperature andturn the
selectorto “TRU CONV”.
ConvectionDefrost
1. Place the frozen foodon a baking sheet.
2. Set the temperaturecontrol to “OFF”.
3. Turn the selectorto “TRU CONV”.
Meat Probe Function (305 models only)
The meat probe takes the guesswork out of roasting
by cooking foods to the ideal internal temperature.
The probe temperature setting is used to
automatically turn the oven off when the internal
temperature of the meat being roasted is reached.
Self-CleanCycle
Thisrange features a self-cleaningcycle. Duringthis
cycle,the oven reacheselevated temperaturesin order
to burnoff soil and deposits.A powder ash residueis left in
thebottom of the oven aftercompletion of the self-clean
cycle.See Use and Care Manualfor self-clean
cycleinstructions.
Oven Settings (cont.)
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN
OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
Position 5
Position 4
Position 3
Position 2
Position 1
Off/On
Indicator Light
Self-Clean
Indicator Light
Oven Function Selector
Interior Oven Light Control
T
he oven has 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.
Electronic Timing Center
The Electronic Timing Center is used to
program and control all timing functions.
IMPORTANT: The time-of-day
must be set before any other program
can be used.
Temperature Control
Each oven has a separate temperature control
dial. The controls can be set at any temperature
f
rom 200˚F (93°C) to 550˚F (288°C).
ALWAYS be sure the controls are in the “OFF”
position when the ovens are not in use.
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
Oven Settings
BAKE (TwoElement Bake)
F
ull power heat is
radiated from the bake
element in the bottom
of the oven cavity and
supplemental heat is
r
adiated from the broil
e
lement. This function
i
s recommended for
single rack baking. Many cookbooks contain recipes to be
cooked in the conventional manner. Conventional
baking/roasting is particularly suitable for dishes that
require a high temperature. Use this setting for baking,
roasting, and casseroles.
CONV BAKE
(Convection Bake)
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
circulated by the
motorized fan in the
rear of the oven providing a more even heat distribution.
This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold
spots found in conventional ovens. A major benefit of
convection baking is the ability to prepare food in quantity
using multiple racks—a feature not possible in a standard
oven.
When roasting using this setting, cool air is quickly
replaced, searing meats on the outside and retaining more
juices and natural flavor on the inside with less shrinkage.
With this heating method, foods can be baked and roasted
at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat.
The hot air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
TRU CONV
(TruConvec™)
The rear element only
operates at full power.
There is no direct heat
from the bottom or top
elements. The motorized
fan in the rear of the
oven circulates air in the
oven cavity for even
heating. (continued on following panel)
Rack Positions
Each oven is equipped with three tilt-proof racks. 305
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 a lot of juice or liquid. This
rack can be used in any of the six rack positions.
All ovens have five rack positions. Position 5 is the farthest
from the oven bottom. Position 1 is the closest to the oven
bottom. The racks can be easily removed and arranged at
various levels. For best results with conventional baking,
do not use more than one rack at a time. It is also
recommended, when using two racks, to bake with the
racks in positions 2 and 4 or positions 3 and 5.
1. Arrange the oven racks in the desired positions
BEFORE heating the oven. If cooking on two r acks at
the same time, use rack positions 2 and 4 or positions 3
and 5.
2. Turn the Oven Function selector to desired function.
Cooking starts immediately and stops when the Oven
Function selector is turned to “OFF”.
3. Set the Temperature Control to the desired
temperature.
4. Place the food in the oven after the oven indicator light
goes out.
• BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with
minimal taste transfer
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for breads, cakes, cookies
(up to 6 racks of cookies at once)
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat
• HI BROIL
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired
• MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1” thick that would be over-browned in high broil
• LOW BROIL
Use this setting for delicate broiling such as meringue
• CONVEC DEHYDRATE (Convection Dehydrate)
Use this setting to dehydrate fruits and vegetables
• CONVEC DEFROST (Convection Defrost)
Use this setting to defrost foods
• SELF CLEAN
A pyrolytic self-cleaning cycle where the oven reaches elevated
temperatures in order to burn off soils and deposits
* The DDOE301 model control panel is shown above.
Oven
Important! Before first use, wipe interior with
s
oapy water and dry thoroughly. Then set the oven
selector to “BAKE”, the thermostat to 350°F, and
operate for an hour.
Preheat
For best results, it is extremely important that you
p
reheat your oven to the desired cooking temperature
b
efore placing food items in the oven to begin
cooking. In many cooking modes, partial power from
the broiler is used to bring the oven to the preheat
temperature. Therefore, placing food items in the oven
during the preheat mode is not recommended. The
Preheat System is engineered so that the oven is
brought to the desired set temperature in a manner
which will provide the optimum cooking environment
based on the selected cooking mode in the shortest
possible time.
(DSOE301 and DDOE301 models)
The time-of-day must be
set before any other
program can be used.
When your oven is first
connected to the power
in your home, the timer
display will show --:--.
To program the time-of-day:
1. Press the “CLOCK” button once. 12:00 will be
displayed with the word “SET” in the upper left
corner.
2. Turn the “SET” knob until the correct time-of-day is
displayed. AM and PM are not indicated.
3. Press the “CLOCK” button again. The word “SET”
will disappear and the correct time is now set into
the timer.
The time-of-day can be changed by following steps
1 through 3. It cannot be changed while there is a
BAKE TIME or START TIME cycle programmed into
the timer.
(DDOE305 model)
To program the time-of-day:
1. Push and hold the “MIN/SEC TIMER” and “BAKE
TIME” buttons simultaneously.
2. Turn the “SET” knob until correct time is displayed
on the digital clock.
3. Release hold from “MIN/SEC TMER” and “BAKE
TIME” buttons.
Setting the Clock
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Important Safety Notice and Warning
The California Safe Drinking Water and Toxic
Enforcement Act of 1986 (Proposition 65) requires the
Governor of California to publish a list of substances
known to the State of California to cause cancer or
reproductive harm, and requires businesses to warn
customers of potential exposures to such substances.
Users of this appliance are hereby warned that when
the oven is engaged in the self-clean cycle, there may
be some low-level exposure to some of the listed
substances, including carbon monoxide. Exposure to
these substances can be minimized by properly
venting the oven to the outdoors by opening the
windows and/or door in the room where the appliance
is located during the self-clean cycle.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms
where the fumes from the kitchen could reach. Birds
have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be
harmful or fatal to birds. Fumes released due to
overheated cooking oil, fat, margarine and overheated
non-stick cookware may be equally harmful.
F20671A EN (110309J)
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi
38930 USA • (662) 455-1200
Warnings & Safety (cont.)Warnings & Safety (cont.)
Warnings & Safety
W
arning and Important Safety Instructions appearing
i
n this manual are not meant to cover all possible
c
onditions and situations that may occur. Common
sense, caution, and care must be exercised when
installing, maintaining, or operating the appliance.
ALWAYScontact the manufacturer about problems or
c
onditions you do not understand.
R
ecognize Safety Symbols, Words, Labels
Read and follow all instructions before using this
appliance to prevent the potential risk of fire, electric
shock, personal injury or damage to the appliance as
a result of improper usage of the appliance. Use
appliance only for its intended purpose.
To ensure proper and safe operation:Appliance must
be properly installed and grounded by a qualified
technician. DO NOT attempt to adjust, repair, service,
or replace any part of your appliance unless it is
specifically recommended in this manual. All other
servicing should be referred to a qualified servicer.
WAR NIN G
To avoid sickness and food waste when using
automatic time baking:
• DO NOTuse 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 NOTuse foods containing baking powder or
yeast with automatic time baking. They will not rise
properly.
• DO NOTallow food to remain in the oven for more
than 2 hours after the end of the cooking cycle.
• To avoid sickness and food waste, DO NOTallow
defrosted food to remain in the oven for more than
2 hours.
WAR NIN G
To avoid risk of property damage,
personal injury or death; follow
information in this manual exactly to
prevent a fire or explosion. DO NOT
store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any appliance.
WAR NIN G
ELECTRICAL SHOCK HAZARD
DO NOT
touch a hot oven light bulb with
a damp cloth as the bulb could break.
Should the bulb break, disconnect power
to the appliance before removing bulb to avoid
electrical shock.
WAR NIN G
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main
fuse or circuit breaker before replacing bulb.
WAR NIN G
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.
CA UTIO N
To avoid sickness and food waste, DO NOT allow
d
efrosted food to remain in the oven for more than
two hours.
NO TICE
DO NOT turn the Temperature Control on during
defrosting. Turning the convection fan on will
accelerate the natural defrosting of the food
without the heat.
WAR NIN G
BURN HAZARD
The oven door, especially the glass, can
get hot. Danger of burning: DO NOT
touch the glass!
CA UTIO N
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-CLEAN CYCLE.
CA UTIO N
You must carefully check the food during the
dehydration process to ensure that it does not
catch fire.
CA UTIO N
BURN HAZARD
When self-cleaning, surfaces may get
hotter than usual. Therefore, children
should be kept away.
CA UTIO N
DO NOT store items of interest to children over
the unit. Children climbing to reac h items could
be seriously injur ed.
Viking Quick Reference Guide
Designer Series Built-In Electric
Single and Double Ovens
DA NGER
Hazards or unsafe practices which WILL result in
severe personal injury or death
WAR NIN G
Hazards or unsafe practices which COULD result in
death, severe personal injury or property damage
CA UTIO N
Hazards or unsafe practices which COULD
result in minor personal injury.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what
can happen if the instructions are not followed.
WAR NIN G
This appliance features a self-cleaning cycle.
D
uring this cycle, the oven reaches elevated
temperatures in order to burn off soil and deposits.
A powder ash residue is left in the bottom of the
o
ven after completion of the self-clean cycle.
Note:DO NOT use commercial oven cleaners
inside the oven. Use of these cleaners can
produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with
aluminum foil or other materials. These items can
melt or burn during a self-clean cycle, causing
permanent damage to the oven.
NO TICE
Avoid any damage to oven vents. The vents need
to be unobstructed and open to provide proper
airflow for optimal oven performance.
NO TICE
The cooling fan should be operating when the unit
is in operation. If you notice the cooling fan is not
operating or you observe unusual or excessive
noise coming from the cooling fan, contact a Viking
Authorized Service Center before continuing
operation. Failure to do so can result in damage to
the oven or surrounding cabinets.
About Your Appliance
•
For proper oven performance and operation,
D
O NOT block or obstruct the oven vent duct
located on the right side of the air grille.
• Avoid touching oven vent area while oven is on
and for several minutes after oven is turned off.
When the oven is in use, the vent and surrounding
a
rea become hot enough to cause burns. After
o
ven is turned off, DO NOT touch the oven vent or
s
urrounding areas until they have had sufficient time
to cool.
• Other potentially hot surfaces include oven vent,
surfaces near the vent opening, oven door, areas
around the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting,
or leaning on them) can result in potential hazards
and/or injuries.
KEEP THESE INSTRUCTIONS FOR FUTURE
REFERENCE
WAR NIN G
DO NOT use commercial oven cleaners inside the
oven. Use of these cleaners can produce hazardous
fumes or can damage the porcelain finishes.
WAR NIN G
N
EVER cover any slots, holes or passages in the
oven bottom or cover an entire rack with materials
such as aluminum foil. Doing so blocks air flow
t
hrough the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat,
c
ausing a fire hazard.
WAR NIN G
NEVER use appliance as a space heater or warm a
room to prevent potential hazard to the user and
damage to the appliance. Also, DO NOT use the
oven as a storage area for food or cooking utensils.
WAR NIN G
To prevent possible damage to cabinets and
cabinet finishes, use only materials and finishes
that will not discolor or delaminate and will
withstand temperatures up to 194°F (90°C). Heat
and moisture resistant adhesive mus t be used if the
product is to be installed in laminated cabinetry.
Check with your builder or cabinet supplier to make
sure that the materials meet these requirements.
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