Viking Designer DESO127TSS, Designer DESO527, Designer DESO130, Designer DESO130TSS, Designer DESO527SS Quick Reference Manual

Temperature Control

Each oven has a separate temperature control dial and a
separate oven function selector. The controls can be set at any
temperature from 150Þ F (65.6° C) to 550Þ 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.

Interior Oven Light Control

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.

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 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..

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. Use this setting for
foods that require gentle
cooking such as pastries,
souffles, yeast breads, quick
breads and cakes. Breads,
cookies, and other baked goods come 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.

Setting the Clock

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 --:--.
To program the time-of-day:

1. Press the “CLOCK” button. 12:00 will be displayed with the word

SET

in the upper right 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 Hours or Start Time cycle
programmed into the timer.

Analog Display

(Ultra Premium 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. To
program the time-of-day:

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.

The analog clock will automatically set after the digital time is set.

SET

BAKE
HOURS

MIN/SEC

TIMER

START
TIME

CLOCK

SET

bake
hours

timer

start
time

probe
temp

Set

Oven Control Panel

Oven Function Oven Temperature

Upper Oven

OvenClean

Oven Light

off

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

200

broil

clean

300

400

500

Oven Function Oven Temperature

Lower Oven

OvenClean

off

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

200

broil

manual

clean

upper
timed

lower
timed

300

400

500

bake
hours

timer

start
time

probe
temp

Set

SET

Off/On

Indicator Light

Temperature Control

Each oven has a separate

temperature control dial. The

controls can be set at any
temperature from 150˚ F to
550˚ F. There are separate

settings for broiling and

self-cleaning.

Interior

Oven Light

Indicator

Oven Function Selector

Bake

Conventional, single rack baking (breads,

cakes, cookies, pastry, pies, entrees,

vegetables)

Convection Bake

Multi-rack baking for heavier or frozen

foods (e.g., 4 frozen pies, pizzas, entrees,

vegetables)

TruConvec

TM

Multi-rack baking for breads, cakes,

cookies (up to 6 racks of cookies

at once)

High-Broil

Dark meats at 1” thickness or less where rare

or medium doneness is desired

Medium-Broil

White meats such as chicken or meats

greater than 1” thick that would be

over-browned in high broil

Low-Broil

Delicate broiling such as meringue

Convection Broil

Thicker meats, faster than regular broil &

with less smoke generation

Convection Roast

Whole turkeys, whole chickens, hams, etc.

Self-Clean

A pyrolytic self-cleaning cycle where the

oven reaches elevated

temperatures in order to burn

off soils and deposits

Self-Clean

Indicator Light

Manual/Timed

Control

Analog Clock

with Digital Display

(Ultra Premium Models)

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.

Digital Clock

(Premium Models)

SET

off

200

broil

clean

300

400

500

two-element bake

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

Oven Light

Oven Settings and Functions

TruConvec

off

bake

conv.

bake

med
broil

low

broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.
conv.

*Note: This is an Ultra Premium Control Panel.

Viking Quick Reference Guide

Designer Series

Built-In Electric Single and Double Oven

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, 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.

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 convection ele­ment) seals moisture
inside of large roasts.

A time savings is gained
over existing, single fan convection roast modes. Use this setting for whole turkeys,
whole chickens, hams, etc.

Convection Broil*

The top element operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use
this setting for broiling thick cuts
of meat.

*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.

High-Broil

Heat radiates from both broil ele­ments, located in the top of the
oven cavity, at full power. The dis­tance between the foods and the
broil elements determines broiling
speed. For "fast" broiling, food
may be as close as 2 inches to the
broil element or on the top rack.
"Fast" broiling is best for meats
where "rare to medium" done­ness is desired. Use this setting for
broiling small and average cuts of
meat.

Medium-Broil

Inner and outer broil elements
pulse on and off to produce less
heat for “slow” broiling. Allow
about 4 inches between the top
surface of the food and the broil
element. "Slow" broiling is best
for chicken and ham in order to
broil food without over-browning
it. Use this setting for broiling
small and average cuts of meat.

convection broil

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

high-broil

off

bake

conv.
bake

med
broil

low
broil

hi
broil

conv.
broil

self­clean

conv.
roast

tru.
conv.

Self-Clean

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 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.

Convection Dehydrate

With the selector set to TruConvec and the tempera­ture control on 150ÞF (65.6Þ C), warm air is circulat­ed by a motorized fan in the rear of the oven. Over a
period of time, the water is removed from the food
by evaporation. Removal of water inhibits growth of
microorganisms and retards the activity of enzymes. It is important to remember that
dehydration does not improve the quality, so only fresh, top-quality foods should be
used.

Convection Defrost

With the selector set to convection cook 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 avoid
sickness and food waste, do not allow defrosted
food to remain in the oven for more than two hours.

VIKING RANGE CORPORATION

111 Front Street • Greenwood, Mississippi 38930 USA • [phone]

http://www.vikingrange.com

medium-broil

off

bake

conv.

bake

med
broil

low
broil

hi

broil

conv.

broil

self-

clean

conv.
roast

tru.

conv.

Oven Settings

convection bake

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

convection roast

off

bake

conv.
bake

med

broil

low

broil

hi

broil

conv.

broil

self-

clean

conv.
roast

tru.

conv.

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

Low-Broil

This mode uses only a fraction of
the available power to the inner
broil element for delicate top­browning. 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.

low-broil

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

F500010 (M0805VR)

off

200

broil

clean

300

400

500

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.

off

200

broil

clean

300

400

500

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self-

clean

conv.
roast

tru.

conv.