Page 1
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
F20669B EN (011910)
Designer Series Built-In Electric
Single and Double Ovens
Page 2
Congratulations
Table of Contents
Your purchase of this product attests to the importance you place
upon the quality and performance of the major appliances you use.
With minimal care, as outlined in this guide, this product is designed
to provide you with years of dependable service. Please take the few
minutes necessary to learn the proper and efficient use and care of
this quality product.
Some of the key features of this appliance include:
• A broad range of baking and broiling modes—up to 11 cooking
modes in all—to make even your most challenging baking projects a
success.
• A two-speed convection fan that allows you to cook foods more
thoroughly and evenly—even when baking large quantities.
• Four convection modes offering greater air circulation to shorten
cooking times and cook foods more evenly.
• Dual broiling elements producing intense radiant heat for faster
broiling and a larger coverage area.
• Three broiling modes including a new low-broil mode for delicate
broiling and top-browning.
• A halogen lighting system to provide more light with less glare.
• A concealed bake element for easier cleaning.
• Six adjustable rack positions with the largest usable baking space
available in this class.
Your complete satisfaction is our ultimate goal. If you have any
questions or comments about this product, please contact the dealer
from whom you purchased it, or contact our Consumer Support
Center at 1-888-VIKING1 (845-4641).
We appreciate your choosing a Viking Range Corporation product
and hope that you will again select our products for your other major
appliance needs. For more information about the complete and
growing selection of Viking products, contact your dealer or visit us
online at vikingrange.com
Getting Started
Warnings & Safety ____________________________________________4
Before Using Oven __________________________________________12
Product Controls
Setting the Clock ____________________________________________13
Oven Control Panel __________________________________________14
Oven Features ______________________________________________16
Clocks and Timers ___________________________________________17
Oven Functions and Settings _________________________________20
Operation
Using the Oven _____________________________________________22
Preheat __________________________________________________22
Meat Probe Function ______________________________________22
Rack Positions_____________________________________________23
Conventional and Convection Cooking ______________________24
Condensation _____________________________________________26
Pan Placement Tips ________________________________________27
Baking _____________________________________________________28
BAKE (Two-Element Bake) __________________________________28
CONV BAKE (Convection Bake) _____________________________28
TRU CONV (TruConvec™) __________________________________29
Solving Baking Problems _____________________________________32
Roasting____________________________________________________33
CONV ROAST (Convection Roast) ___________________________33
Broiling_____________________________________________________38
CONV BROIL (Convection Broil)_____________________________38
HI BROIL _________________________________________________38
MED BROIL ______________________________________________38
LOW BROIL ______________________________________________39
Convection Dehydrate/Defrost ________________________________42
Product Care
Cleaning and Maintenance ___________________________________43
Self-Clean Cycle_____________________________________________45
Replacing Oven Lights _______________________________________47
Troubleshooting _____________________________________________48
Service Information __________________________________________49
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Getting Started
DANGER
WARNING
CAUTION
WARNING
WARNING
WARNING
Warnings & Safety
Warning and Important Safety Instructions appearing in this manual
Getting Started
are not meant to cover all possible conditions and situations that may
occur. Common sense, caution, and care must be exercised when
installing, maintaining, or operating the appliance.
ALWAYS contact the manufacturer about problems or conditions you do not
understand.
Warnings & Safety
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
Recognize Safety Symbols, Words, Labels
NEVER cover any slots, holes or passages in the oven bottom or cover
an entire rack with materials such as aluminum foil. Doing so blocks air
Hazards or unsafe practices which WILL result in
severe personal injury or death
flow through the oven and may cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat, causing a fire hazard.
Hazards or unsafe practices which COULD result in
death or severe personal injury
Hazards or unsafe practices which COULD result in
minor personal injury.
All safety messages will identify the hazard, tell you how
to reduce the chance of injury, and tell you what can happen if
the instructions are not followed.
Read and follow all instructions before using this appliance to prevent
the potential risk of fire, electric shock, personal injury or damage to the
appliance as a result of improper usage of the appliance. Use appliance
only for its intended purpose as described in this manual.
To ensure proper and safe operation: Appliance must be properly
installed and grounded by a qualified technician. DO NOT attempt to
adjust, repair, service, or replace any part of your appliance unless it is
specifically recommended in this manual. All other servicing should be
referred to a qualified servicer.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
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.
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Warnings & Safety
Getting Started
Warnings & Safety
To Prevent Fire or Smoke Damage
Getting Started
• Be sure all packing materials are removed from the appliance before
operating it.
• Keep area around appliance clear and free from combustible materials,
gasoline, and other flammable vapors and materials.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and
may be highly flammable. Avoid their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot.
• Combustible items (paper, plastic, etc.) may ignite and metallic items
may become hot and cause burns.
when drying herbs, breads, mushrooms, etc., as this may create a fire
hazard.
DO NOT
leave oven unsupervised
In Case of Fire
Turn off appliance to avoid spreading the flame.
• Smother fire or flame by closing the oven door.
• DO NOT use water on grease fires. Use baking soda, a dry chemical or
foam-type extinguisher to smother fire or flame.
Child Safety
• NEVER leave children alone or unsupervised near the appliance when it is in
use or is still hot.
• DO NOT store items of interest to children over the unit. Children climbing
to reach items could be seriously injured.
• Children must be taught that the appliance and utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of small children.
Children should be taught that an appliance is not a toy. Children should not
be allowed to play with controls or other parts of the appliance.
Cooking Safety
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders
because they can get caught on appliance parts.
• Loose-fitting or hanging garments should never be worn while using the
appliance.
items could ignite and cause burns.
•
ALWAYS
Slide oven rack out to add or remove food, using dry, sturdy pot-holders.
ALWAYS
must be moved while hot, use a dry pot-holder.
ALWAYS
•
•
DO NOT
the container to explode and result in injury.
• Use care when opening the oven door. Let hot air or steam escape before
moving or replacing food.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could
result in risk of electric shock, fire, or damage to the appliance. Use foil only
as directed in this guide.
• PREPARED FOOD WARNING:
plastic frozen food container and/or its cover distorts, warps, or is otherwise
damaged during cooking, immediately discard the food and its container.
The food could be contaminated
DO NOT
place oven racks in the desired positions while oven is cool.
avoid reaching into the oven to add or remove food. If a rack
turn the oven off at the end of cooking.
heat unopened food containers; buildup of pressure may cause
drape towels or materials on oven door handles. These
Follow food manufacturer's instructions. If a
.
Heating Elements
• NEVER touch oven heating elements, areas near elements, or interior
surfaces of oven.
• Heating elements may be hot even though dark in color. Areas near elements
and interior surfaces of an oven may become hot enough to cause burns.
During and after use, DO NOT touch or let clothing or other flammable
•
materials contact heating elements, areas near elements, or interior surfaces
of oven until they have had sufficient time to cool.
Self-Clean Oven
•
Clean only parts listed in this guide. DO NOT clean door gasket. The door
gasket is essential for a good seal. Care should be taken not to rub, damage,
or move the gasket. DO NOT use oven cleaners of any kind in or around
any part of the self-clean oven.
• Before self-cleaning the oven, remove broiler pan, oven racks and other
utensils and wipe up excessive spill-overs to prevent excessive
flare-ups or flaming.
• This oven features a cooling fan which operates automatically during a
clean cycle. If the fan does not turn on, the unit will not operate. The user
should contact Service for repair.
6
7
smoke,
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Warnings & Safety
WARNING
WARNING
WARNING
WARNING
WARNING
WARNING
Getting Started
Warnings & Safety
Important Safety Notice and Warning
Getting Started
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.
• 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.
ELECTRICAL SHOCK HAZARD
DO NOT
the bulb could break. Should the bulb break, disconnect
power to the appliance before removing bulb to avoid
electrical shock.
touch a hot oven light bulb with a damp cloth as
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
About Your Appliance
NEVER use appliance as a space heater to heat or warm a room to
prevent potential hazard to the user and damage to the appliance. Also,
DO NOT use the oven as a storage area for food or cooking utensils.
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.
To prevent possible damage to cabinets and cabinet finishes, use only
materials and finishes that will not discolor or delaminate and will
withstand temperatures up to 194°F (90°C). Heat and moisture resistant
adhesive must be used if the product is to be installed in laminated
cabinetry. Check with your builder or cabinet supplier to make sure that
the materials meet these requirements.
• For proper oven performance and operation, DO NOT block or obstruct the
any vents above or below the doors.
• Avoid touching oven vent area while oven is on and for several minutes after
oven is turned off. When the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is turned off, DO NOT
touch the oven vent or surrounding areas until they have had sufficient time
to cool.
8
This appliance features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn off soil and
deposits. A powder ash residue is left in the bottom of the oven after
completion of the self-clean cycle.
Note: DO NOT use commercial oven cleaners inside the oven. Use of
these cleaners can produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
9
Page 6
Getting Started
CAUTION
WARNING
CAUTION
CAUTION
WARNING
CAUTION
NOTICE
NOTICE
NOTICE
Warnings & Safety
Getting Started
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual.
Therefore, children should be kept away.
Warnings & Safety
BURN HAZARD
The oven door, especially the glass, can get hot. Danger of
burning: DO NOT touch the glass!
To avoid sickness and food waste when using automatic time baking:
• DO NOT use foods that will spoil while waiting for cooking to start, such
as dishes with milk or eggs, cream soups, custards, fish, pork, poultry,
or foods with stuffing.
• Any food that has to wait for cooking to start should be very cold or
frozen before it is placed in the oven.
• DO NOT use foods containing baking powder or yeast with automatic
time baking. They will not rise properly.
• DO NOT allow food to remain in the oven for more than 2 hours after
the end of the cooking cycle.
• To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than 2 hours.
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 highdensity 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.
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
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.
Avoid any damage to oven vents. The vents need to be unobstructed
and open to provide proper airflow for optimal oven performance.
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.
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
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Page 7
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Before Using Oven
SET
BAKE
TIME
START
TIME
PROBE
TEMP
MIN/SEC
TIMER
SET
Setting the Clock
Oven
Important! Before first use, wipe interior with soapy water and dry
thoroughly. Then set the oven selector to “BAKE”, the thermostat
to 350°F, and operate for an hour.
(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
All models include:
display will show --:--.
• A broad range of baking and broiling modes—up to eleven cooking
modes in all—to make even your most challenging baking projects
a success.
• A two-speed convection fan—this allows you to cook foods more
thoroughly and evenly—even when baking large quantities.
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.
Product Controls
• Four convection modes offering greater air circulation to shorten
cooking times and cook foods more evenly.
• Three broiling modes including a new low-broil mode for delicate
2. Turn the “SET” knob until the correct time-of-day is displayed.
AM and PM are not indicated.
broiling and top-browning.
• A concealed bake element for easier cleaning.
Product Controls
• This appliance is certified by Star-K to meet strict regulations in
conjunction with specific instructions found on www.star-k.org
3. Press the “CLOCK” button again. The word SET will disappear
and the correct time is now set into the timer.
The time-of-day can be changed by following steps 1 through 3.
It cannot be changed while there is a BAKE TIME or START TIME
cycle programmed into the timer.
(DDOE305 model)
The time-of-day must be set before
any other program can be used.
When your oven is first connected to
the power in your home, the timer
display will show --:--.
12
To program the time-of-day:
1. Push and hold the “MIN/SEC TIMER” and “BAKE TIME” buttons
simultaneously.
2. Turn the “SET” knob until correct time is displayed on the digital
clock.
3. Release hold from “MIN/SEC TMER” and “BAKE TIME” buttons.
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Page 8
Oven Control Panel
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
p
rogram and control all timing functions.
IMPORTANT: The time-of-day
must be set before any other program
can be used.
Temperature Control
E
ach 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 Control Panel
Product Controls
Product Controls
Oven Functions and Settings
Bake
Conventional, single-rack baking (breads, cakes,
cookies, pastry, pies, entrees, vegetables)
Conv Bake (Convection Bake)
Multi-rack baking for heavier or frozen foods
(e.g., four frozen pies, pizzas, entrees, vegetables)
TruConvec™
Multi-rack baking for breads, cakes, cookies
(up to six racks of cookies at once)
*The DDOE301 model control panel is shown above.
14
Conv Roast (Convection Roast)
Whole turkeys, whole chickens, hams, etc.
Conv Broil (Convection Broil)
Thicker meats, faster than regular broil, and with less
smoke generation
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
Conv Dehydrate (Convection Dehydrate)
Use this setting to dehydrate fruits and vegetables
Conv 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
15
Page 9
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Oven Features
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
L
OWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
B
AKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
B
AKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
B
AKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
O
VEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
L
IGHT
TRU
CONVEC
LOW
BROIL
CONV.
B
AKE
SELF
C
LEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
T
EMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
O
VEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
B
AKE
SELF
C
LEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
T
EMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
CLEAN
200
300
400
500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
L
OWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
B
AKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
B
AKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
B
AKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
1
2
5
4
3
6
7
Clocks and Timers
Electronic Timing Center
The Electronic Timing Center is
used to program and control all
timing functions. It has five
display and programming
modes that are activated by the
four push buttons and the “SET”
knob. Both the BAKE TIME
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
Product Controls
BAKE TIME and Self-Cleaning modes shut the oven off automatically
when the timed program is over. For example, you can time bake a
casserole in the upper oven using the BAKE TIME mode, while broiling
in the lower oven using the MIN/SEC TIMER. One oven can also be
cleaned while timing foods in the other oven using the MIN/SEC
Product Controls
TIMER.
Setting the Min/Sec Timer
The MIN/SEC TIMER is designed for accurate timing and is ideal for
baking delicate items such as biscuits, cookies, and popovers, and
for precise broiling. The MIN/SEC TIMER can be used at the same
time the BAKE TIME or START TIME functions are in use. It can be
used for timing up to 24 hours. When setting the timer, the time
displayed will increase in 1 minute increments. When the timer counts
down to 1 minute, the timer alarm will give two short beeps and the
display changes from hours:minutes to seconds only.
To program the Min/Sec Timer
1. Press the “MIN/SEC TIMER” button. The timer will display :00 and
the word TIMER will be displayed in the lower right corner.
2. Turn the “SET” knob until the desired duration time is displayed.
1. TruConvec™
element
(behind baffle)
2. Oven light
3. Oven racks
(three upper,
three lower)
4. Model/Serial
number plate
(behind vents)
5. Broil element
6. Bake element
7. Lower oven
16
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.
17
Page 10
Clocks and Timers
Clocks and Timers
Timer Alarm
At the end of a MIN/SEC TIMER program or BAKE TIME program,
the alarm will consist of three beeps followed by two beeps every
10 seconds until the “MIN/SEC TIMER” button is pressed. Whenever
a valid function key is pressed or when a control function starts
automatically, one beep will be sounded. When an invalid function
key is pressed, two beeps will be sounded.
To Set The Automatic Time Bake Program: (cont.)
3. Set the Oven Function selector to the desired function –
BAKE, CONVECTION BAKE, or TRUCONVEC™, etc.
4. Set the temperature control knob to the desired baking
temperature.
5. The Automatic Time Bake program is now set.
Setting the Automatic Start Time Bake Program
(Not available in lower oven of DDOE301 Models)
The BAKE TIME and START TIME modes of the timer can be used to
automatically turn the oven on and off at a preselected time. The
Automatic Time Bake program is ideal for foods with no danger of
spoilage during the time the oven is left off.
Note: The display will continue to show the amount of bake time that
was programmed (this will remain until the programmed start time is
reached). You can return the display to clock mode by pressing the
“CLOCK” button. Notice that a small clock will be displayed in the
upper right corner to indicate that a program is in progress. Switch
back to the timer mode by pressing the “BAKE TIME” button.
Product Controls
To Set The Automatic Time Bake Program:
Product Controls
1. Set the start 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.
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.
Note: At 1 minute from the end of the specified bake program, the
oven timer will beep once. At the end of the specified bake program,
the oven will automatically turn off and the timer will sound a series of
three beeps. This will continue until the “START TIME” button is
pressed. The display will then return to displaying the time.
Note: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.
2. Set the desired baking time:
Once the start time is set, the display will switch to :00 and
the words SET, COOK and TIME will appear on the right side of the
display. You will now enter the desired baking time. Turn the “SET”
knob until the desired baking time is displayed in hours and
minutes. Once the desired bake time is set, the word SET will
disappear and the word DELAY will appear in the display indicating
that the Bake Hours program has been set.
Note: For double ovens, the word DELAY will show with either
UPPER OVEN or LOWER OVEN depending on which oven has
been selected.
Note: For delayed Time Bake, the oven will automatically add 30
minutes to the programmed cooking time to account for preheat.
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Page 11
Functions and Settings
Functions and Settings
These functions allow you to customize the oven controls to suit your
specific tastes. The following oven settings are available:
Degree Format
The oven has been preset to the Fahrenheit temperature scale. With
this feature, users can switch to the Celsius temperature scale.
Clock Format
This feature allows users to choose a 12-hour or 24-hour format for the
clock display.
Sabbath Mode
This mode offers users belonging to religions with “no work”
restrictions to program their ovens to comply with the Sabbath
requirement. When the oven door is opened in Sabbath mode, the
oven light stays off while the convection fan and heating elements
Product Controls
remain on.
Showroom Mode
(Not recommended to be used by the consumer)
This mode allows the oven to be hooked up to a 120 volt electrical
supply for display or showroom made purposes. In this mode, the
electronic display/controls and oven lights will function but the heating
elements and convection fan will NOT function.
To enter into the Oven Settings mode:
(For DSOE301 and DDOE301 Models)
1. Press and hold the “CLOCK” button for 3 seconds.
2. Use the “SET” knob to scroll between the different Oven Settings.
3. To toggle between a specific Oven Setting, press the “CLOCK”
button.
Note: Whatever Oven Setting is displayed while you toggle
between settings is what will be active when you exit the
Oven Settings feature.
4. To exit the Oven Settings mode, press the “MIN/SEC TIMER”
button. The oven will automatically exit the Oven Settings mode if
the “MIN/SEC TIMER” button is not pressed within 60 seconds.
To enter into the Oven Settings mode:
(For DDOE305 Models)
1. Press and hold the “MIN/SEC TIMER” button for 3 seconds.
2. Use the “SET” knob to scroll between the different Oven Settings.
3. To toggle between a specific Oven Setting, press the “MIN/SEC
TIMER” button.
Product Controls
20
Note: Whatever Oven Setting is displayed while you toggle
between settings is what will be active when you exit the
Oven Settings feature.
4. To exit the Oven Settings mode, press the “BAKE TIME” button.
The oven will automatically exit the Oven Settings mode if the
“BAKE TIME” button is not pressed within 60 seconds.
21
Page 12
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
Using the Oven
Plug
Cable
Probe
Handles
Using the Oven
Preheat
For best results, it is extremely important that you preheat your oven
to the desired cooking temperature before placing food items in the
oven to begin cooking. In many cooking modes, partial power from
the broiler is used to bring the oven to the preheat temperature.
Therefore, placing food items in the oven during preheat mode is not
recommended. The Preheat System is engineered so that the oven is
brought to the desired set temperature in a manner which will provide
the optimum cooking environment based on the selected cooking
mode in the shortest possible time.
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 notify
the user when the internal temperature
of the meat being roasted is reached.
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 right interior wall of the
oven and close oven door.
Rack Positions
Each oven is equipped with three tilt-proof racks. 305 model ovens
have two standard tilt-proof racks and one TruGlide™ rack. With
the TruGlide™ rack, the bottom section remains in the oven and the
top section smoothly glides outward when pulled. This reduces the
chances of spills from items that contain a lot of juice or liquid. This
rack can be used in any of the six rack positions.
All ovens have five rack positions. Position 5 is the farthest from the
oven bottom. Position 1 is the closest to the oven bottom. The racks
can be easily removed and arranged at various levels. For best results
with conventional baking, do not use more than one rack at a time.
It is also recommended, when using two racks, to bake with the racks
in positions 2 and 4 or positions 3 and 5.
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.
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.
Operation
3. Select cooking function and set temperature.
Operation
4. Press the “PROBE TEMP” button.
5. Turn the “SET” knob to the desired internal temperature. The word
PROBE and the desired internal temperature will be displayed on
the lower right of the clock. On double ovens, the manual/timed
control must be turned to “UPPER TIMED.”
Note: It is recommended to set the internal temperature about
10 degrees lower than actual desired internal temperature. The meat
will continue to cook when removed from the oven and will reach
desired internal temperature while “standing”.
The word PROBE flashes and tone sounds three times when desired
temperature is reached. The tone will sound twice every 10 seconds
after completion until probe function is closed.
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Page 13
Using the Oven
Using the Oven
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan forced air to circulate heat throughout the entire
oven creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods. Below are tips which will allow you to get the
best results out of your oven when cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load, then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time. This is especially
true for large items cooked in the convection roast function.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
Operation
foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions
3 and 5. Remember that the racks are numbered from bottom to
top. See “Oven Features” section.
• Items cooked in a convection function can be easily over-baked. This
being the case, it is usually a good idea to pull items out of the oven
just before they seem to be done. Items will continue to cook right
after they are set out of the oven.
Conventional and Convection Cooking (cont.)
• 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.
Operation
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Page 14
Using the Oven
Using the Oven
Condensation
The oven is supplied with a system which provides a natural circulation
of air. In most cases, this natural circulation will eliminate any observed
condensation. However, there will be instances where condensation is
observed. This is NOT a sign that the oven is not working properly.
Condensation can occur depending on the following factors:
• Type of food being cooked
o Steam and condensation is a natural by product of cooking any
food with high water content, such as frozen food, chicken, etc.
o Use a covered container, where practical, when cooking to
reduce the amount of condensation that forms.
• Length of cooking time
o If the oven is going to be used for prolonged periods of time,
then additional ventilation may be required.
o Do not leave food in the oven to cool after it has been cooked
and the oven has been switched off.
o To reduce condensation, ensure the oven is well heated before
placing food in the oven cavity.
• Blockage of the oven’s air flow
o If the oven air flow is changed, the oven will not perform to
specification.
• Proper installation ventilation
o The oven needs good ventilation within the installed cabinets to
perform per specification.
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
Operation
Operation
• Type of cabinetry the oven is installed in
o Cabinets need to meet specific temperature requirements.
o Some cabinetry materials have high water contents that can
outgas during the heating cycle.
• Ambient conditions in the kitchen including humidity and
temperature
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Page 15
Baking
Baking
BAKE (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.
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
Operation
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. 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.
Baking Tips
• Make sure the oven racks are in the desired positions before you
turn the oven on.
• DO NOT open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
• Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the food should come clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tincoated pans heat unevenly and will not give uniform baking results.
Operation
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Page 16
Baking
Baking
Baking Chart
Food Pan Size Position Temp
BREADS
Biscuits Cookie sheet 3 or 4 400˚ F (204.4˚ C) 8 - 10
Yeast loaf Loaf pan 3 or 4 375
Yeast rolls Cookie sheet 3 or 4 400
Nut bread Loaf pan 3 or 4 375
Cornbread 8" x 8" 3 or 4 400
Gingerbread 8" x 8" 3 or 4 350
Muffins Muffin tin 3 or 4 375
Corn muffins Muffin tin 3 or 4 375
CAKES
Angel food Tube pan 3 or 4 375
Bundt Tube pan 3 or 4 350
Cupcakes Muffin pan 3 or 4 350
Layer, sheet 13" x 9" 3 or 4 350
Layer, two 9" round 3 or 4 350
Pound Loaf pan 3 or 4 350
COOKIES
Brownies 13" x 9" 3 or 4 350
Choc. chip Cookie sheet 3 or 4 375
Sugar Cookie sheet 3 or 4 350
PASTRY
Cream puffs Cookie sheet 3 or 4 400
PIES
Crust, unfilled 9" round 3 or 4 425
Crust, filled 9" round 3 or 4 375
Lemon meringue 9" round 3 or 4 350
Operation
Pumpkin 9" round 3 or 4 350
Custard 6 - 4 oz cups 3 or 4 350
ENTREES
Egg rolls Cookie sheet 3 or 4 400
Fish sticks Cookie sheet 3 or 4 425
Lasagna, frz Cookie sheet 3 or 4 375
Pot pie Cookie sheet 3 or 4 400
Gr. peppers stuffed
Quiche 9" round 3 or 4 400
Pizza, 12" Cookie sheet 3 or 4 400
Mac. & cheese, frz
VEGETABLES
Baked potatoes On rack 3 or 4 375
Spinach souffle 1 qt. casserole 3 or 4 350
Squash Cookie sheet 3 or 4 375
French fries Cookie sheet 3 or 4 425
13" x 9" 3 or 4 375
Cookie sheet 3 or 4 375
Single Rack Time
(min)
˚ F (190.6˚ C)
˚ F (204.4˚ C)
˚ F(190.6˚ C)
˚ F (204.4˚ C)
˚ F (176.7˚ C)
˚ F (190.6˚ C)
˚ F (190.6˚ C)
˚ F (190.6˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (190.6˚ C)
˚ F (176.7˚ C)
˚ F (204.4˚ C)
˚ F (218.3˚ C)
˚ F (190.6˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (204.4˚ C)
˚ F (218.3˚ C)
˚ F (190.6˚ C)
˚ F (204.4˚ C)
˚ F (190.6˚ C)
˚ F (204.4˚ C)
˚ F (204.4˚ C)
˚ F (190.6˚ C)
˚ F (190.6˚ C)
˚ F (176.7˚ C)
˚ F (190.6˚ C)
˚ F (218.3˚ C)
30 - 35
12 - 15
30 - 35
20 - 25
35 - 40
15 - 20
15 - 20
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
25 - 30
12 - 15
10 - 12
30 - 35
10 - 12
55 - 60
12 - 15
40 - 45
35 - 40
12 - 15
18 - 21
65 - 70
35 - 40
65 - 70
25 - 30
15 - 20
60 - 65
60 - 65
45 - 50
50 - 55
15 - 20
Food Pan Size Position Temp
BREADS
Biscuits Cookie sheet 2 & 4
Yeast loaf Loaf pan 2 & 4
Yeast rolls Cookie sheet 2 & 4
Nut bread Loaf pan 2 & 4
Cornbread 8" x 8" 2 & 4
Gingerbread 8" x 8" 2 & 4
Muffins Muffin tin 2 & 4
Corn muffins Muffin tin 2 & 4
CAKES
Angel food Tube pan 3 or 4 325
Bundt Tube pan 3 or 4 325
Cupcakes Muffin pan 2 & 4 325
Layer, sheet 13" x 9" 2 & 4 325
Layer, two 9" round 2 & 4 325
Pound Loaf pan 2 & 4 325
COOKIES
Brownies 13" x 9" 2 & 4 325
Choc. chip Cookie sheet 2,3,& 4 350
Sugar Cookie sheet 2,3,& 4 325
PASTRY
Cream puffs Cookie sheet 2 & 4 375
PIES
Crust, unfilled 9" round 2 & 4 400
Crust, filled 9" round 2 & 4 350
Lemon meringue 9" round 2 & 4 325
Pumpkin 9" round 2 & 4 325
Custard 6 - 4oz cups 2 & 4 325
ENTREES
Egg rolls Cookie sheet 2 & 4 375
Fish sticks Cookie sheet 2 & 4 400
Lasagna, frz Cookie sheet 2 & 4 350
Pot pie Cookie sheet 2 & 4 375
Gr. peppers stuffed
Quiche 9" round 2 & 4 375
Pizza, 12" Cookie sheet 2 & 4 375
Mac. & cheese, frz
VEGETABLES
Baked potatoes On rack 3 or 4 350
Spinach souffle 1 qt. casserole 3 or 4 325
Squash Cookie sheet 3 or 4 350
French fries Cookie sheet 3 or 4 400
Convection Baking Chart
Single Rack Time
375
350
375
350
375
325
350
350
13" x 9" 2 & 4 350
Cookie sheet 3 or 4 350
(min)
˚ F (190.6˚ C) 7 - 9
˚ F (176.7˚ C) 20 - 25
˚ F (190.6˚ C) 11 - 13
˚ F (176.7˚ C) 20 - 25
˚ F (190.6˚ C) 15 - 20
˚ F (162.8˚ C) 30 - 35
˚ F (176.7˚ C) 12 - 15
˚ F (176.7˚ C) 0 - 12
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (176.7˚ C)
˚ F (162.8˚ C)
˚ F (190.6˚ C)
˚ F (204.4˚ C)
˚ F (176.7˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (162.8˚ C)
˚ F (190.6˚ C)
˚ F (204.4˚ C)
˚ F (176.7˚ C)
˚ F (190.6˚ C)
˚ F (176.7˚ C)
˚ F (190.6˚ C)
˚ F (190.6˚ C)
˚ F (176.7˚ C)
˚ F (176.7˚ C)
˚ F (162.8˚ C)
˚ F (176.7˚ C)
˚ F (204.4˚ C)
30 - 35
35 - 40
15 - 17
30 - 32
25 - 30
5 - 50
20 -25
7 -10
9-10
4 - 27
7 - 9
50 - 55
4 - 5
35 - 45
30 - 35
8 - 10
13 -16
60 - 65
10 - 12
45 - 50
20 - 25
10 - 12
45 - 50
45 - 50
35 - 40
40 - 45
10 - 15
Operation
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Page 17
Solving Baking Problems
Roasting
Baking problems can occur for many reasons. Check the chart below
for the causes and remedies for the most common problems. It is
important to remember that the temperature setting and cooking
times you are accustomed to using with your previous oven may vary
slightly from those required with this oven. If you find this to be true, it
is necessary for you to adjust your recipes and cooking times
accordingly.
CONV ROAST*
(Convection Roast)
The convection element runs in
conjunction with the inner and outer
broil elements. This transfer of heat
(mainly from the convection element)
seals moisture inside large roasts. Use
this setting for whole turkeys, whole
Common Baking Problems/Remedies
Problems Cause Remedy
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
in center
Cakes crack on top 1. Batter too thick 1. Follow recipe
Cakes are not level 1. Batter uneven 1. Distribute batter even
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
Food too brown on 1. Rack position too high 1. Use recom. rack position
Operation
top
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Wrong pan size 2. Use recom. pan size
3. Too many pans 3. Reduce no. of pans
2. Oven too hot 2. Add liquid
3. Wrong pan size
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
2. Dark pans being used 2. Use shiny pans
3.
Incorrect rack position3.Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
5. Pan too large
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
2. Too many pans used 2. Reduce no. of pans
3.
Oven not preheated
3. Reduce temperature
4. Use recom. pan size
or convection setting
as needed
5. Use proper pan
between batches
3.
Allow oven to preheat
chickens, hams, etc.
Note: You can also roast foods using bake settings. See the “Baking”
section for additional information.
Roasting Tips
ALWAYS
hot air must be allowed to circulate around the item being roasted.
DO NOT cover what is being roasted. Convection roasting seals in
juices quickly for a moist, tender product. Poultry will have a light,
crispy skin and meats will be browned, not dry or burned. Cook meats
and poultry directly from the refrigerator. There is no need for meat or
poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection
•
• Poultry should be placed breast side up on a rack in a shallow pan.
• For convection roasting, DO NOT use pans with tall sides as this will
• If using a cooking bag, foil tent, or other cover, use the conventional
use the broiler pan and grid supplied with each oven. The
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
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.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
interfere with the circulation of heated air over the food.
bake setting rather than either convection setting.
Operation
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Page 18
Roasting
Roasting
Roasting Tips (cont.)
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone,
fat, or gristle to ensure an accurate reading. Check the meat
temperature halfway through the recommended roasting time. After
reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into
the meat, then take a second reading. If the second temperature
registers below the first, continue cooking the meat.
• Roasting times ALWAYS vary according to the size, shape and quality
of meats and poultry. Less tender cuts of meat are best prepared in
the conventional bake setting and may require moist cooking
techniques. Remove roasted meats from the oven when the
thermometer registers 5°F (-15°C) to 10ºF (-12°C) lower than the
desired doneness. The meat will continue to cook after removal from
the oven. Allow roasts to stand 15 to 20 minutes after roasting in
order to make carving easier.
For many foods, especially roasts and poultry, internal food temperature
is the best test for doneness. The meat probe takes the guesswork out
of roasting by cooking foods to the exact doneness you want.
Note: Double oven models have a probe in the upper oven only.
Use of probes other than the one provided with this product may result
in damage to the probe. Use the handles of the probe and plug when
inserting and removing them from the meat and outlet.
Roasting Tips (cont.)
After preparing the meat and placing on broiler pan, follow these
steps for proper probe placement.
• Lay the probe on the outside of the meat along the top or side and
mark with your finger where the edge of the meat comes to on the
probe. The point should rest in the center of the thickest meaty part
of the roast.
• Insert the probe completely into the meat. It should not touch the
bone, fat, or gristle. For roasts with no bone, insert the probe into
the meatiest part of the roast. For bone-in ham or lamb, insert the
probe into the center of the lowest large muscle or joint. Insert the
probe into the meatiest part of the inner thigh from below and
parallel to the leg of a whole turkey.
• 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”.
Operation
Operation
• To avoid damaging your probe, DO NOT use tongs to pull on the
cable when removing.
• To avoid breaking the probe, make sure food is completely defrosted
before inserting.
• To prevent possible burns, DO NOT unplug the probe from the
outlet until the oven has cooled.
• NEVER leave the probe inside the oven during a self-cleaning cycle.
• DO NOT store the probe in the oven.
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Roasting
Roasting
(when using the Bake or Convection Bake setting)
Conventional Roasting Chart
Food Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
Rump roast
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 25 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Tip roast
Medium 3 - 4 lbs 325˚ F (162.8˚ C) 35 155˚ F (68.3˚ C)
Well done 3 - 4 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 35 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 350˚ F (176.7˚ C) 55 - 60 N/A
1" thick
Ham, fully 5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C)
cooked
POULTRY
Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C)
Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
Operation
unstuffed
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
Time
total time
Internal
Food Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Rump roast
Medium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)
Tip roast
Medium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well done 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A
1" thick
Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C)
cooked
POULTRY
Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C)
Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
unstuffed
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
Convection Roasting Chart
Time
total time
Internal
Operation
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Page 20
Broiling
Broiling
CONV BROIL*
(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 meats.
HI BROIL
Heat radiates from both broil elements,
located in the top of the oven cavity, at
full power. The distance between the
foods and the broil elements
determines broiling speed. For fast
broiling, food may be as close as 2
inches (5 cm) to the broil element or on
the top rack. Fast broiling is best for
meats where rare to medium doneness is desired. Use this setting for
broiling small and average cuts of meat.
LOW BROIL
This mode uses only a fraction of the
available power to the inner broil
element for delicate top-browning. The
inner broil element is on for only part of
the time. Use this setting to gently
brown meringue on racks 3 or 4 in 3-4
minutes.
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.
Conventional broiling (LOW, MED or HI BROIL) is most successful for
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of
meat. Convection broiling has the advantage of broiling food slightly
quicker than conventional. Convection broiling of meats produces
better results, especially for thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
To Use Broil or Convection Broil
MED BROIL
Inner and outer broil elements pulse on
and off to produce less heat for slow
broiling. Allow about 4 inches (10 cm)
Operation
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.
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven function selector to desired broiling function and the
temperature control knob to “BROIL”.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open-door broiling, the broil element does
not cycle on and off. With closed-door broiling, the broil element
might cycle on and off if an extended broiling time is required.
A built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.
Operation
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Page 21
Broiling
Broiling
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 5 or 6 8-10
Medium 14 oz Hi Broil 5 or 6 10-12
Well done 14 oz Hi Broil 5 or 6 11-13
T-Bone, 3/4"
Rare 10 oz Hi Broil 5 or 6 7-8
Medium 10 oz Hi Broil 5 or 6 9-10
Well done 10 oz Hi Broil 5 or 6 11-12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 5 or 6 6-7
Medium 1/4 lb. Hi Broil 5 or 6 7-8
Well done 1/4 lb. Hi Broil 5 or 6 8-9
CHICKEN
Bnls breast 1” 1/2 lb. Med-Broil 5 or 6 15-20
Bnls breast 1” 1/2 lb. Convection Broil 4 or 5 15-20
Bones in Breast 2 -3 lbs. total Med Broil 3 or 4 40-45
Bones in Breast 2 -3 lbs. total Convection Broil 3 or 4 25-30
Chicken pieces 2 -3 lbs. total Med Broil 3 or 4 40-45
Chicken pieces 2 -3 lbs. total Convection Broil 3 25-30
HAM
Ham slice, 1" 1 lb. Med Broil 5 or 6 22
LAMB
Operation
Rib chops, 1" 12 oz. Convection Broil 4 or 5 7
Shoulder 1 lb. Convection Broil 4 or 5 6
PORK
Loin chops, 3/4" 1 lb. Convection Broil 4 14
Bacon Med Broil 5 6
FISH
Salmon steak 1 lb. Med Broil 47
Fillets 1 lb. Med Broil 4 or 5 6
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed
to provide drainage of excess liquid and fat away from the cooking
surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time,
season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing
food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• 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.
Operation
Note: The above information is given as a guide only.
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Page 22
Convection Dehydrate/Defrost
WARNING
WARNING
DANGER
CAUTION
WARNING
DANGER
CAUTION
NOTICE
WARNING
DANGER
CAUTION
Cleaning and Maintenance
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
1. Prepare the food as recommended.
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.
Oven Surfaces
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
“TRU CONV”.
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than 2 hours.
Operation
Several different finishes have been used in your electric oven.
Cleaning instructions for each surface are given below. Your oven
features a Self-Clean cycle for the oven interior. See “Self-Clean Cycle”
for complete instructions. NEVER USE AMMONIA, STEEL WOOL
PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR
ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE
YOUR OVEN.
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.
Stainless Steel Parts
Some stainless steel parts may have a protective wrap, which must be
peeled off. All stainless steel body parts should be wiped regularly with
hot, soapy water at the end of each cooling period and with liquid
cleaner designed for this material when soapy water will not do the job.
If build-up occurs, DO NOT use steel wool, or abrasive cloths, cleaners,
or powders. If it is necessary to scrape stainless steel surface to remove
encrusted material, soak area with hot, wet towels to loosen the material,
then use a wooden or nylon spatula or scraper. DO NOT use a metal
knife, spatula, or any other metal tool to scrape stainless steel surfaces.
Scratches are almost impossible to remove.
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.
42
Brass Parts
All special ordered brass parts are coated with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All brass body parts should be wiped regularly
with hot, soapy water. When hot, soapy water will not do the job, use
everyday household cleaners that are not abrasive.
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Product Care
Page 23
Cleaning and Maintenance
WARNING
DANGER
CAUTION
WARNING
Self-Clean Cycle
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-filled
steel wool pad.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS
OR RACK SUPPORT USING THE SELF-CLEAN CYCLE. They could
sustain damage due to the extreme heat of the Self-Clean cycle.
Meat Probe (305 models only)
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.
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.
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. 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” (5.1 cm) inside the frame with detergent
and hot water. Rinse thoroughly and dry.
Make sure all controls are “OFF” and oven is COOL before cleaning.
Failure to do so can result in burns or electrical shock.
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-
Product Care
44
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.
BURN OR ELECTRICAL SHOCK HAZARD
Product Care
45
Page 24
Self-Clean Cycle
WARNING
WARNING
To start the Self-Clean cycle:
1. Close the door completely.
Replacing Oven Lights
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.
4. The door-lock indicator light will remain on until the self-clean is
completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle is approximately 3-1/2 hours with an
additional 30 minutes needed for the oven to cool down enough
for the door latch to disengage.
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.
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.
To stop the Self-Clean cycle:
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.
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
DO NOT touch bulb with bare hands. Clean off any signs of oil from
the bulb and handle with a soft cloth.
Halogen Lights
1. Unsnap glass light cover using a
screwdriver in the access groove.
2. Firmly grasp light bulb and
pull out.
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
4. Replace the light cover by
snapping glass cover onto
metal box.
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.
Product Care
Product Care
46
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Page 25
Troubleshooting
Service Information
Problem
Oven will not function.
Oven does not operate in
self-clean cycle.
Oven is not clean after
self-clean cycle.
Broil does not work.
Door will not open.
Oven light will not work.
Possible Cause and/or Remedy
Oven is not connected to electrical power.
Have electrician check power circuit breaker,
wiring and fuses..
Door is not shut tight enough for automatic
door latch to lock.
Temperature control knob not rotated all
the way past clean until it stops.
Temperature control knob is rotated too far
past broil position.
Oven is still in self-clean mode. If oven is
hot, door latch will release when a safe
temperature is reached
Light bulb is burned out.
Oven is not connected to power.
If service is required, call your dealer or authorized service agency.
The name of the authorized service agency can be obtained from the
dealer or distributor in your area.
Have the following information readily available.
• Model number
• Serial number
• Date purchased
• Name of dealer from whom purchased
Clearly describe the problem that you are having. If you are unable to
obtain the name of an authorized service agency, or if you continue
to have service problems, contact Viking Range Corporation at
1-888-VIKING1 (845-4641), or write to:
VIKING RANGE CORPORATION
PREFERRED SERVICE
1803 Hwy 82W
Greenwood, Mississippi 38930 USA
Record the information indicated below. You will
need it if service is ever required. The model and
serial number for your oven can be found by opening
the door and looking underneath the control panel on
the left hand side.
Model no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Serial no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Date of purchase _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Date installed _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Dealer’s name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
If service requires installation of parts, use only authorized parts to
insure protection under the warranty.
Product Care
48
Keep this manual for future reference.
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Page 26
Warranty
BUILT-IN ELECTRIC OVENS WARRANTY
Built-in electric ovens and all of their component parts and accessories, except as detailed below
o be free from defective materials or workmanship in normal household use for a period of twelve (12) months
t
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
orkmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE
w
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
inishes. However, slight color variation may be noticed because of the inherent differences in painted parts and
f
porcelain parts as well as differences in kitchen lighting, product locations, and other factors.
ny bake element, broil element, or convection cook element which fails due to defective materials or
A
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,
ncluding labor.
i
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.
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.
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.
ONE YEAR FULL WARRANTY
FIVE YEAR LIMITED WARRANTY
TEN YEAR LIMITED WARRANTY
WARRANTY SERVICE:
You should, however, return
Specifications subject to change without notice.
*, are warranted
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