Viking F20362B ,M0706VR User Manual
Built-In Electric
Single and Double Ovens
IKING
UUSSEE AANNDD CCAARREE MMAANNUUAALL
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
F20362B (M0706VR)
V
32
WARNING
Do not use commercial oven cleaners inside the oven. Use of these cleaners can
produce hazardous fumes or can damage the porcelain finishes.
WARNING
To avoid sickness and food waste, do not allow defrosted food to remain in the
oven for more than two hours.
To avoid sickness and food waste when using automatic time baking:
• Do not use foods that will spoil while waiting for cooking to start, such as
dishes with milk or eggs, cream soups, custards, fish, pork, poultry, or foods
with stuffing.
• Any food that has to wait for cooking to start should be very cold or frozen
before it is placed in the oven.
• Do not use foods containing baking powder or yeast when automatic time
baking. They will not rise properly.
• Do not allow food to remain in the oven for more than two hours after the end
of the cooking cycle.
WARNING
If the information in this manual is not followed exactly, a fire or explosion may
result causing property damage, personal injury or death.
Warnings
WARNING
WARNING
NEVER use this appliance as a space heater to heat or warm the room. Doing
so may result in carbon monoxide poisoning and overheating of the oven.
WARNING
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 flow through the
oven and may cause carbon monoxide poisoning. Aluminum foil linings may also
trap heat, causing a fire hazard.
Congratulations
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 8
cooking modes in all - to make even your most challenging
baking projects a success.
• Split baking and broiling elements – which reduces
preheating time and provides greater control and more even
heating.
• A reversing fan which is 2 times larger than most on the
market – this 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 new lighting system to provide more light with less glare.
• A profiled, hidden 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 this product – or contact our
consumer support center at 1-888-VIKING1.
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 selection of Viking products, contact your dealer or go
to www.vikingrange.com
54
Table of Contents
Getting Started
Important Safety Instructions ______________________ 5
Setting the Clock ________________________________ 7
Product Controls
Oven Control Panel ______________________________ 8
Built-In Oven Features ___________________________ 12
Oven Settings & Functions _______________________ 13
Clocks & Timers_________________________________ 18
Probe Function_________________________________ 23
Cooking Tips
Cooking with Your Oven _________________________ 24
Conventional/Convection Cooking________________
2255
Conventional Baking Chart _______________________ 27
Convection Baking Chart _________________________ 28
Solving Baking Problems _________________________ 29
Roasting Instructions _____________________________ 30
Using Meat Probe _______________________________ 31
Conventional Roasting Chart _____________________ 32
Convection Roasting Chart _______________________ 33
Broiling Instructions _____________________________ 35
Broiling Chart ___________________________________ 36
Product Care
Other Instructions _______________________________ 37
Convection Dehydrate and Defrost ________________ 37
Cleaning and Maintenance _______________________ 37
Replacing Light _________________________________ 41
Trouble Shooting ________________________________ 42
Service Information ______________________________ 43
Warranty _______________________________________ 47
Important Safety Instructions
Read before operating your oven.
• Use this appliance only for its intended use as described in this manual.
Never use your appliance for warming or heating the room. This is based
on safety considerations.
• Your unit should be installed by a qualified technician. The appliance must
be installed and electrically grounded according to local codes.
• Do not attempt to repair or replace any part of this appliance unless
specifically recommended in this manual. All servicing should be referred
to a qualified technician. Warranty service must be performed by an
authorized service agency.
• Children should not be left alone in the kitchen while the oven is in use.
CAUTION: Do not store items of interest to children over the unit.
Children climbing to reach items could be seriously injured.
• GREASE - Grease is flammable and should be handled carefully. Do not
use water on grease fires. Flaming grease can be extinguished with baking
soda or, if available, a multipurpose dry chemical or foam type
extinguisher. Let fat cool before attempting to handle it. Do not allow
grease to collect around the oven or in vents. Wipe up spillovers
immediately.
• Loose-fitting or hanging garments should never be worn while using the
appliance. Do not drape towels or materials on oven door handles. These
items could ignite and cause burns.
• Use only dry potholders. Moist or damp potholders on hot surfaces may
result in burns from steam. Do not let potholder touch hot surface areas.
Do not use a towel or other bulky cloth.
• Keep area clean and free from combustible materials, gasoline, and other
flammable liquids. Never use your oven as a storage space. Combustible
items (paper, plastic, etc.) may ignite and metallic items may become hot
and cause burns.
Getting Started
76
Important Safety Instructions
• Do not heat unopened food containers; buildup of pressure may cause
the container to explode and result in injury.
• Always position oven racks in desired location while oven is cool. If rack
must be moved while oven is hot, do not let potholder contact hot
heating element in oven.
• Use care when opening oven door. Let hot air or steam escape before
removing or replacing food. Hot air or steam can cause burns to hands,
face and/or eyes.
• Keep oven vents unobstructed. The oven vent is located at the front of
the oven and vents into the room.
• Do not clean door gasket. It is essential for a good tight seal. Care should
be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as
aluminum foil should be used in or around any part of the oven. Improper
oven liners may result in a risk of electric shock or fire. Keep oven free
from grease buildup.
• Before self-cleaning the oven, remove broiler pan, broiler grid, oven racks,
and other utensils. Do not use your oven to clean other parts. A fan noise
should be heard during the cleaning cycle. If not, call service before selfcleaning again.
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF
OVEN. Heating elements may be hot even though they are dark in color.
Interior surfaces of an oven become hot enough to cause burns. During
and after use, do not touch or let clothing or other flammable materials
contact heating elements or interior surfaces of oven until they have had
sufficient time to cool. Other surfaces of the oven may become hot
enough to cause burns, such as the oven vent opening, the surface near
the vent opening, and the oven door window.
SAVE THESE INSTRUCTIONS
Getting Started
Getting Started
*NOTE: The PROBE function is included on Premiere Models.
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/PROBE”* button once. 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/PROBE” 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
(Designer Timepiece Models)
The time-of-day must be set
before any other program
can be used. When your
oven is first connected to the
power in your home, the
digital display will show
00:00. 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.
CLOCK/
PROBE
BAKE
HOURS
SET
SET
MIN/SEC
TIMER
START
TIME
timer
bake
hours
start
time
probe
temp
Set
98
Product Controls
Product Controls
The Premiere Professional double oven contol panel is shown above.
Oven Control Panel (Professional Models)
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
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 (65.6° C)
to 550˚ F (287.8° C). 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
Oven Control Panel (Designer Models)
The Premiere Designer double oven contol panel is shown above.
(Premiere Models)
(Select Models)
BROIL
CLEAN
500
Off/On
Indicator Light
Temperature Control
settings for broiling and self-cleaning.
any temperature from 200˚ F (93.3° C)
control dial. The controls can be set at
Each oven has a separate temperature
to 550˚ F (287.8° C). There are separate
can be used.
all timing functions.
The Electronic Timing Center
is used to program and control
Electronic Timing Center
Interior
IMPORTANT–The Time-of-day
must be set before any other program
Self-Clean
Indicator
Oven Light
Indicator Light
OFF
200
TRU
CONVEC
BAKE
OFF
SELF
CLEAN
LOW
CLEAN OVEN CLEAN OVEN
BROIL
SET
BROIL
CLEAN
OFF
200
TRU
CONVEC
BAKE
OFF
SELF
CLEAN
LOW
BROIL
OVEN
LIGHT
400
TEMPERATURE
300
LOWER OVEN
BAKE
CONV.
CONV.
ROAST
BROIL
CONV.
OVEN FUNCTION
HI
BROIL
MED
BROIL
TIME
START
TIMER
MIN/SEC
SET
BAKE
HOURS
PROBE
CLOCK/
500
300
BAKE
CONV.
CONV.
ROAST
HI
BROIL
MED
BROIL
400
TEMPERATURE
UPPER OVEN
BROIL
CONV.
OVEN FUNCTION
Self-Clean
Convection Broil
Convection Roast
with less smoke generation
Thicker meats, faster than regular broil &
oven reaches elevated
A pyrolytic self-cleaning cycle where the
Whole turkeys, whole chickens, hams, etc.
High-Broil
Medium-Broil
Oven Function Selector
or medium doneness is desired
Low-Broil
over-browned in high broil
greater than 1” thick that would be
White meats such as chicken or meats
Dark meats at 1” thickness or less where rare
Bake
vegetables)
Convection Bake
Multi-rack baking for heavier or frozen
foods (e.g., 4 frozen pies, pizzas, entrees,
vegetables)
cakes, cookies, pastry, pies, entrees,
Conventional, single rack baking (breads,
off soils and deposits
temperatures in order to burn
Delicate broiling such as meringue
TM
at once)
TruConvec
cookies (up to 6 racks of cookies
Multi-rack baking for breads, cakes,
1110
Built-In Electric Oven Features
Oven Settings and Functions
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 200Þ F (93.3° 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.
OFF
400
200
300
500
BROIL
CLEAN
Product Controls
Product Controls
Premiere Professional double oven is shown above.
CLEAN OVEN CLEAN OVEN
CLEAN OVEN CLEAN OVEN
OFF
OFF
SELF
SELF
CLEAN
CLEAN
OFF
OFF
SELF
SELF
CLEAN
CLEAN
OVEN
OVEN
LOW
LOW
LIGHT
LIGHT
BROIL
BROIL
UPPER TIMED
UPPER TIMED
CONV.
CONV.
BROIL
BROIL
MANUAL
MANUAL
MED
MED
LOWER TIMED
LOWER TIMED
BROIL
BROIL
MAXI
MAXI
BROIL
BROIL
MINI
MINI
BROIL
BROIL
HI
HI
BROIL
BROIL
CONV.
CONV.
BROIL
BROIL
OVEN FUNCTION
OVEN FUNCTION
OFF
OFF
OVENCLEAN
OVENCLEAN
BAKE
BAKE
OFF
OFF
CLEAN
CLEAN
BAKE
BROIL
BROIL
TEMPERATURE
TEMPERATURE
BAKE
CLEAN
CLEAN
HOURS
HOURS
CLOCK
CLOCK
BROIL
BROIL
MIN/SEC
START
MIN/SEC
START
500
500
TIMER
TIME
TIMER
TIME
BAKE
CLOCK/
BAKE
CLOCK/
SET
SET
HOURS
PROBE
HOURS
PROBE
400
400
BAKE
BAKE
200
200
TRU
TRU
CONVEC
CONVEC
CONV.
CONV.
BAKE
BAKE
CONV.
CONV.
TRU
TRU
BAKE
BAKE
300
300
CONVEC
CONVEC
UPPER OVEN
UPPER OVEN
CONV.
CONV.
ROAST
ROAST
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
UPPER OVEN
UPPER OVEN
OFF
OFF
SELF
SELF
CLEAN
CLEAN
SELF
SELF
SELF
SELF
CLEAN
CLEAN
CLEAN
CLEAN
LOW
LOW
BROIL
BROIL
CONV.
CONV.
CONV.
CONV.
BROIL
BROIL
BROIL
BROIL
SET
SET
MED
MED
BROIL
BROIL
MAXI
MAXI
MAXI
MAXI
BROIL
BROIL
BROIL
BROIL
MIN/SEC
START
MIN/SEC
START
TIMER
TIME
TIMER
TIME
HI
HI
BROIL
BROIL
CONV.
CONV.
BROIL
BROIL
OVEN FUNCTION
OVEN FUNCTION
OFF
OFF
OVENCLEAN
OVENCLEAN
OVENCLEAN
OVENCLEAN
BAKE
BAKE
OFF
OFF
OFF
OFF
OFF
OFF
OFF
OFF
CONVEC
CONVEC
CONV.
CONV.
BAKE
BAKE
MINI
MINI
MINI
MINI
BROIL
BROIL
BROIL
BROIL
CONV.
CONV.
ROAST
ROAST
TRU
TRU
LOWER OVEN
LOWER OVEN
CLEAN
CLEAN
BAKE
BAKE
BAKE
BAKE
CLEAN
CLEAN
CLEAN
CLEAN
200
200
200
200
CONV.
CONV.
CONV.
CONV.
BAKE
BAKE
BAKE
BAKE
300
300
TRU
TRU
TRU
TRU
300
300
CONVEC
CONVEC
CONVEC
CONVEC
400
400
BROIL
BROIL
BROIL
BROIL
500
500
LOWER OVEN
LOWER OVEN
LOWER OVEN
LOWER OVEN
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
400
400
TEMPERATURE
TEMPERATURE
UPPER OVEN LIGHT
UPPER OVEN LIGHT
BROIL
BROIL
LOWER OVEN LIGHT
LOWER OVEN LIGHT
500
500
Broil Element
TruConvec™
Element
(Behind Baffle)
Oven Light
Model/Serial
Number Plate
(behind door)
Oven Light
Oven Racks
(3/upper oven;
3/lower oven)
Bake Element
Lower Oven
OVEN
LIGHT
LOW
BROIL
MED
BROIL
SELF
CLEAN
BROIL
OFF
HI
CONV.
BROIL
two-element bake
BAKE
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
1312
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.
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.
Oven Settings and Functions Oven Settings and Functions
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 meats.
*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.
Product Controls
Product Controls
OFF
SELF
LOW
BROIL
MED
BROIL
CLEAN
BROIL
BAKE
CONVEC
CONV.
CONV.
BROIL
CONV.
ROAST
BAKE
HI
OFF
SELF
LOW
BROIL
MED
BROIL
CLEAN
BROIL
BAKE
HI
CONV.
ROAST
CONV.
BROIL
TRU
TruConvec
TRU
CONVEC
CONV.
BAKE
convection bake
OFF
SELF
LOW
BROIL
MED
BROIL
CLEAN
BROIL
HI
CONV.
BROIL
convection roast
OFF
SELF
LOW
BROIL
MED
BROIL
CLEAN
BROIL
HI
CONV.
BROIL
convection broil
BAKE
BAKE
CONV.
ROAST
CONV.
ROAST
CONVEC
CONV.
BAKE
TRU
CONVEC
CONV.
BAKE
TRU
1514
Oven Settings and Functions
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 (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.
Medium-Broil
Inner and outer broil
elements pulse on and off
to produce less heat for
“slow” broiling. Allow
about 4 inches (10 cm)
between the top surface
of the food and the broil
element. "Slow" broiling is
best for chicken and ham
in order to broil food
without over-browning it.
Use this setting for broiling
small and average cuts of
meat.
Oven Settings and Functions
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.
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 200Þ
F (93.3° C), warm air is circulated by
a motorized fan in the rear of the
oven. Over a period of time, the water is 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 TruConvec
and the temperature control off, air
is circulated by a motorized fan in
the rear of the oven. The fan
accelerates natural defrosting of the food without heat. To avoid sickness
and food waste, do not allow defrosted food to remain in the oven for
more than two hours.
Product Controls
Product Controls
OFF
SELF
LOW
BROIL
MED
BROIL
CLEAN
BROIL
BAKE
CONVEC
CONV.
CONV.
BROIL
CONV.
ROAST
BAKE
HI
OFF
SELF
LOW
BROIL
MED
BROIL
CLEAN
BROIL
BAKE
CONVEC
CONV.
CONV.
BROIL
CONV.
ROAST
BAKE
HI
TRU
high-broil
TRU
medium-broil
OFF
SELF
BROIL
BROIL
CLEAN
LOW
MED
HI
BROIL
CONV.
BROIL
low-broil
LOW
conv.
BROIL
conv.
MED
BROIL
roast
broil
SELF
self-
CLEAN
clean
BROIL
OFF
off
BAKE
bake
TRU
conv.
CONVEC
bake
tru.
CONV.
convec.
BAKE
high
low
HI
CONV.
CONV.
BROIL
med
broil
broil
ROAST
broil
OFF
SELF
LOW
conv.
BROIL
conv.
MED
BROIL
roast
broil
self-
CLEAN
clean
low
broil
BROIL
off
BAKE
bake
TRU
conv.
CONVEC
bake
tru.
CONV.
convec.
BAKE
high
HI
CONV.
broil
med
ROAST
CONV.
broil
BROIL
OFF
200
300
CLEAN
BROIL
500
400
OFF
SELF
LOW
conv.
BROIL
conv.
MED
BROIL
roast
broil
self-
CLEAN
clean
BROIL
off
BAKE
bake
TRU
conv.
CONVEC
bake
tru.
CONV.
convec.
BAKE
low
broil
high
HI
CONV.
broil
med
ROAST
CONV.
broil
BROIL
conv.
roast
conv.
broil
200
300
self-
clean
broil
off
OFF
bake
CLEAN
conv.
bake
BROIL
tru.
convec.
500
high
low
broil
med
400
broil
BAKE
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
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