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

[phone]

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

16 17

Clocks and Timers (Digital Display)

Electronic
Timing Center
(Digital Display)

The Electronic Timing
Center is used to
program and control
all timing functions. It has five display and programming modes
that are activated by the four push buttons and the “SET” knob.
Both the Bake Hours mode and the Min/Sec Timer mode can be
used to time cooking periods. These features can even be used
at the same time when both ovens are in use. However, only
Bake Hours and Self-Cleaning modes shut the oven off
automatically when the timed program is over. For example, you
can time bake a casserole in the upper oven using the Bake
Hours mode, while broiling in the lower oven using the Min/Sec
Timer. One oven can also be cleaned while timing foods in the
other oven using the Min/Sec Timer.

Setting the Min/Sec Timer

The Min/Sec Timer is designed for accurate timing and is ideal for
baking delicate items such as biscuits, cookies, and popovers, and
for precise broiling. The Min/Sec Timer can be used at the same
time the Bake Hours or Start Time functions are in use. It can be
used for timing up to 24 hours. 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.

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.

Timer Alarm

At the end of a Min/Sec Timer program or Bake Hours program,
the alarm will consist of three beeps followed by two beeps every
10 seconds until the “MIN/SEC TIMER” button is pressed.
Whenever a valid function key is pressed or when a control
function starts automatically, one beep will be sounded. When an
invalid function key is pressed, two beeps will be sounded.

Setting the Automatic Start Time Bake Program

The Bake Hours and Start Time modes of the timer can be used
to automatically turn the oven on and off at a preselected time.
The Automatic Time Bake program is ideal for foods with no
danger of spoilage during the time the oven is left off.

To Set The Automatic Time Bake Program:

1. Set the start time:
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.

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.

Clocks and Timers (Digital Display)

Product Controls

Product Controls

SET

CLOCK/

PROBE

BAKE

HOURS

SET

MIN/SEC

TIMER

START

TIME

18 19

Product Controls

Clocks and Timers (Digital Display)

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!

NOTE: The display will continue to show the amount of bake

time that was programmed (this will remain until the programm
ed start time is reached). You can return the display to clock
mode by pressing the “CLOCK/PROBE” button – Notice that a
small clock will be displayed in the upper right corner to indicate
that a program is in progress. Switch back to the timer mode by
pressing the “BAKE HOURS” button.

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 one minute from the end of the specified bake
program, the oven timer will beep once. At the end of the
specified bake program, the oven will automatically turn off and
the timer will sound a series of three beeps. This will continue
until the “START TIME” button is pressed. The display will then
return to displaying the time.

NOTE: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.

Product Controls

Clocks and Timers (Analog Clock)

Synchronizing the Analog and
Digital Clocks

(Premiere Models)

1. Press the “timer” and “start time”
buttons simultaneously.

2. Turn the “Set” knob to move the
hands on the analog clock to any
time setting.

3. After five seconds the display will
go blank. Press the “timer” button
and using the “Set” knob, set the digital time to the exact time on
the analog clock.

This will synchronize the two clocks. You can now set the time of day.

Setting the Min/Sec Timer

The Min/Sec Timer is designed for accurate timing and is ideal for
baking delicate items such as biscuits, cookies, and popovers, and for
precise broiling. The Min/Sec timer can be used at the same time the
Bake Hours or Start Time functions are in use. It can be used for timing
up to 24 hours.

To program the Min/SecTimer

1. Push and release the “timer” button.

2. Rotate “Set” knob until desired duration of time is displayed. Timer

starts seconds after “Set” knob stops rotating. A tone indicates the
timer has started.

When the timer has one minute remaining, the timer will sound twice
and begin to countdown by seconds. A tone will sound three times
indicating the time is complete and twice every ten seconds after
completion until timer function is cleared.

Note: Press any function button to clear a completed cycle or
function.

bake

hours

timer

start
time

probe

temp

Set

2120

Setting the Bake Hours Program

The Bake Hours program is used for controlled timing of baked or roasted
foods. At the end of the timed cycle, the oven automatically turns off.

Setting the Automatic Start Time Bake Program

The Bake Hours program is used for controlled timing of baked or roasted
foods. At the end of the timed cycle, the oven automatically turns off.

To Set The Bake Hours Program

1. Turn the “manual” knob to “upper timed” or “lower timed” position,

depending upon the oven mode and oven being used.

2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or
TRUCONVEC position, depending upon the type of baking being used.

3. Set the temperature control knob to the desired temperature and allow
for preheating.

4. Press and release the bake hours button. The timer will display :00 with
the words

SET

and

COOK

in the upper right corner of the digital

display.

5. Turn the “Set” knob until the desired baking time is displayed in hours
and minutes. The cook time/remaining time and the word COOK will
be displayed.

The word COOK will flash and the tone will sound three times when the
time is completed; oven will turn off. The tone will sound twice every ten
seconds after completion until timer function is cleared.

To set the Automatic Time Bake Program

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.

Clocks and Timers (Analog Clock)

Product Controls

Clocks and Timers (Analog Clock)

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.

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!

NOTE: The display will continue to show the amount of bake time that was

programmed (this will remain until the programmed start time is reached).
You can return the display to clock mode by pressing the “probe/temp”
button – Notice that a small clock will be displayed in the upper right
corner to indicate that a program is in progress. Switch back to the timer
mode by pressing the “bake hours” button.

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 one minute from the end of the specified bake program, the
oven timer will beep once. At the end of the specified bake program, the
oven will automatically turn off and the timer will sound a series of three
beeps. This will continue until the “start time” button is pressed. The
display will then return to displaying the time.

NOTE: Setting the remaining duration time to :00 will cancel the Automatic
Bake program.

Product Controls

2322

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

Clocks and Timers

Probe Function

(Premiere Models)

The meat probe takes the guesswork
out of roasting by cooking foods to
the ideal internal temperature. The
probe temperature setting is used to
automatically turn the oven off when
the internal temperature of the meat
being roasted is reached.

To Set the Automatic Probe Function

1. Insert probe into the meat and slide into oven.

2. Plug the probe into the outlet located on left interior wall of the

oven and close oven door.

3. Press the “CLOCK/PROBE” button.

4. Turn the “SET” knob to the desired internal temperature. The

word PROBE and the desired internal temperature will be
displayed on the lower right of the clock. On Designer models,
the manual/timed control must be turned to “upper timed.”
NOTE: It is recommended to set the internal temperature about
10 degrees lower than actual desired internal temperature. The
meat will continue to cook when removed from the oven and will
reach desired internal temperature while “standing”.

The word PROBE flashes, tone sounds three times, and oven shuts
off when desired temperature is reached. The tone will sound twice
every ten seconds after completion until probe function is closed.

Clocks and Timers (Analog Clock)

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

NOTE: At one minute from the end of the specified bake

program, the oven timer will beep once. At the end of the
specified bake program, the oven will automatically turn off and
the timer will sound a series of three beeps. This will continue
until the “start time” button is pressed. The display will then
return to displaying the time.

NOTE: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.

Product Controls

Product Controls

Cable

Plug

Probe

Handles

24 25

Cooking with your Oven

Rack Positions

Each oven is equipped with three tilt-proof racks. Premiere
models have two standard tilt-proof racks and one TruGlide rack.
With the TruGlide rack, the bottom section remains in the oven
and the top section smoothly glides outward when pulled. This
reduces the chances of spills from items that contain alot of juice
or liquid. This rack can be used in any of the six rack positions.

All ovens have six rack positions. Position 6 is the farthest from
the oven bottom. Position 1 is the closest to the oven bottom.
The racks can be easily removed and arranged at various levels.
For best results with conventional baking, do not use more than
one rack at a time. It is also recommended, when using two
racks, to bake with the racks in positions 2 and 4 or positions 3
and 5.

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.

Cooking Tips

Cooking Tips

Cooking with your Oven

Conventional/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 forces air
to circulate heat throughout the entire oven cavity creating the
optimum cooking environment. Cooking with convection is intended
when performing multi-rack baking and for baking heavier foods.
Below are some tips which will allow you to get the best results out of
your oven when cooking with convection.

• As a general rule, reduce the temperature by 25Þ F (10Þ C) when
using a convection cooking function.

•Cooking times for standard baking and convection baking will be the

same. However, if using convection to cook a single item or smaller
load then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads).

•If cooking items which require longer than 45 minutes then it is

possible to see a 10% - 15% reduction in cooking time. This is
especially true for large items cooked in the convection roast
function.

•A major benefit of convection cooking is the ability to prepare foods

in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two or three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods.

•For three-rack baking, use any combination of rack positions 2, 3, 4,

and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.

•Items cooked in a convection function can be easily over baked.

This being the case, it is usually a good idea to pull items out of the
oven just before they seem to be done. Items will continue to cook
right after they are set out of the oven.

• 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.

CLEAN OVEN CLEAN OVEN

CLEAN OVEN CLEAN OVEN

OFF

OFF

OFF

OFF

OVENCLEAN

SELF

SELF

CLEAN

CLEAN

OFF

OFF

SELF

SELF

CLEAN

CLEAN

OVEN

OVEN

LOW

LOW

LIGHT

LIGHT

BROIL

BROIL

UPPER TIMED

UPPER TIMED

UPPER TIMED

UPPER TIMED

CONV.

CONV.
BROIL

BROIL
MANUAL

MANUAL

MANUAL

MANUAL

MED

MED

LOWER TIMED

LOWER TIMED

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

OVENCLEAN

BAKE

BAKE

OFF

OFF

CLEAN

CLEAN

BAKE

BAKE

BAKE

TRU

TRU

CONVEC

CONVEC

CONV.

CONV.
BAKE

BAKE

CONV.

CONV.

TRU

TRU

BAKE

BAKE

CONVEC

CONVEC

UPPER OVEN

UPPER OVEN

CONV.

CONV.
ROAST

ROAST

UPPER OVEN

UPPER OVEN

BAKE
CLEAN

CLEAN

200

200

HOURS

HOURS
CLOCK

CLOCK

BROIL

BROIL

MIN/SEC

START

MIN/SEC

START

300

300

500

500

TIMER

TIME

TIMER

TIME

BAKE

CLOCK/

BAKE

CLOCK/

BROIL

BROIL

HOURS

PROBE

HOURS

PROBE

TEMPERATUREOVEN FUNCTION

TEMPERATUREOVEN FUNCTION

400

400

TEMPERATURE

TEMPERATURE

OFF

OFF

OFF

OFF

OVENCLEAN

OVENCLEAN

OVENCLEAN

OVENCLEAN

SELF

SELF
CLEAN

CLEAN

BAKE

BAKE

OFF

OFF

OFF

OFF
OFF

OFF

OFF

OFF

CLEAN

CLEAN

UPPER OVEN LIGHT
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

MINI

MINI

MINI

SET

SET

TIMER

TIMER

MINI

TIME

TIME

BROIL

BROIL

BROIL

BROIL

CONV.

CONV.

HI

HI

ROAST

ROAST

BROIL

BROIL

CONV.

CONV.
BROIL

BROIL

OVEN FUNCTION

OVEN FUNCTION

UPPER OVEN LIGHT

BAKE

BAKE

BAKE

BAKE

CLEAN

CLEAN

CLEAN

CLEAN

200

200
TRU

TRU

CONVEC

CONVEC

200

200
CONV.

CONV.

CONV.

CONV.

BROIL

BROIL

BAKE

BAKE

BAKE

BAKE

LOWER OVEN LIGHT

LOWER OVEN LIGHT

300

300

CONV.

CONV.

TRU

TRU

TRU

TRU

BAKE

BAKE

300

300

500

500

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

LOWER OVEN

LOWER OVEN

TEMPERATURE

TEMPERATURE

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

2726

Cooking Tips

Baking Tips

• Make sure the oven racks are in the desired position before you
turn on the oven.

•Do not open the door frequently during baking. Look through

the door window to check doneness whenever possible. If you
must open the door, the best time is during the last quarter of
the baking time.

• Bake to the shortest time suggested and check for doneness
before adding more time. For baked goods, a stainless steel
knife placed in the center of the product should come out clean
when done.

• Use the pan size and type recommended by the recipe to
ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts.
Avoid the use of old, darkened pans. Warped, dented, stainless
steel and tin-coated pans heat unevenly and will not give
uniform baking results.

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.

Cooking with your Oven

Cooking Tips

Conventional Baking Chart

Single Rack Time

Food Pan Size Position Temp

(minutes)

BREADS

Biscuits Cookie Sheet 3 or 4 375Þ F (191Þ C) 23-28
Yeast Loaf Loaf Pan 3 or 4 375

Þ F (191Þ C)

30 - 35

Yeast Rolls Cookie Sheet 3 or 4 400

Þ F (205Þ C)

12 - 15

Nut Bread Loaf Pan 3 or 4 375

Þ F(191Þ C)

30 - 35

Cornbread 8" x 8" 3 or 4 400

Þ F (205Þ C)

20 - 25

Gingerbread 8" x 8" 3 or 4 350

Þ F (177Þ C)

35 - 40

Muffins Muffin Tin 3 or 4 400

Þ F (191Þ C)

17 - 22

Corn Muffins Muffin Tin 3 or 4 375

Þ F (191Þ C)

17 - 22

CAKES

Angel food Tube pan 1 or 2 350

Þ F (177Þ C)

35 - 45

Bundt Tube pan 2 350

Þ F (177Þ C)

40 - 50

Cupcakes Muffin pan 3 or 4 350

Þ F (177Þ C)

17 - 22

Layer, Sheet 13" x 9" 3 or 4 350

Þ F (177Þ C)

40 - 50

Layer, Two 9" round 3 or 4 350

Þ F (177Þ C)

30 - 35

Pound Loaf pan 3 350

Þ F (177Þ C)

60 - 65

COOKIES

Brownies 13" x 9" 3 or 4 350

Þ F (177Þ C)

25 - 28

Choc. Chip Cookie Sheet 3 or 4 375

Þ F (191Þ C)

12 - 15

Sugar Cookie Sheet 3 or 4 350

Þ F (177Þ C)

10 - 12

PASTRY

Cream Puffs Cookie Sheet 3 or 4 400

Þ F (205Þ C)

30 - 35

PIES

Crust, Unfilled 9" Round 3 or 4 425

Þ F (218Þ C)

10 - 12

Crust, Filled 9" Round 3 or 4 375

Þ F (191Þ C)

55 - 66

Lemon Meringue 9" Round 3 or 4 350

Þ F (177Þ C)

12 - 15

Pumpkin 9" Round 3 or 4 400

Þ F (177Þ C)

55 - 65

Custard 6 - 4 oz cups 3 or 4 350

Þ F (177Þ C)

35 - 40

ENTREES

Egg Rolls Cookie Sheet 3 or 4 400

Þ F (205Þ C)

12 - 15

Fish Sticks Cookie Sheet 3 or 4 425

Þ F (218Þ C)

18 - 21

Lasagna, frz Cookie Sheet 3 or 4 375

Þ F (191Þ C)

65 - 75

Pot Pie Cookie Sheet 3 or 4 400

Þ F (205Þ C)

35 - 40

Gr. Peppers Stuffed

13" x 9" 3 or 4 375

Þ F (191Þ C)

65 - 70

Quiche 9" Round 3 or 4 400

Þ F (205Þ C)

25 - 30

Pizza, 12" Cookie Sheet 3 or 4 400

Þ F (205Þ C)

15 - 20

Mac. & Cheese, frz

Cookie Sheet 3 or 4 375

Þ F (191Þ C)

60 - 65

VEGETABLES

Baked Potatoes On Rack 3 or 4 375

Þ F (191Þ C)

60 - 65

Spinach Souffle 1 qt. Casserole 3 or 4 350

Þ F (177Þ C)

45 - 50

Squash Cookie Sheet 3 or 4 375

Þ F (191Þ C)

50 - 55

French Fries Cookie Sheet 3 or 4 425

Þ F (218 Þ C)

15 - 20

Single Rack Pan Multiple Rack Pan

2928

Cooking Tips

Convection Baking Chart

Solving Baking Problems

Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended remedies for the most common
problems. It is important to remember that the temperature setting and
cooking times you are accustomed to using with your previous oven may
vary slightly from those required with this oven. If you find this to be true, it
is necessary for you to adjust your recipes and cooking times accordingly.

PROBLEM CAUSE REMEDY

Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done

2. Wrong pan size 2. Use recom. pan size

in center

3. Too many pans 3. Reduce no. of pans

Cakes crack on top 1. Batter too thick 1. Follow recipe

Add liquid

2. Oven too hot 2. Reduce temperature

3. Wrong pan size 3. Use recom. pan size

Cakes are not level 1. Batter uneven 1. Distribute batter even

2. Oven or rack not level 2. Level oven or rack

3. Pan was warped 3. Use proper pan

Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food

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
or convection setting
as needed

5. Pan too large 5. Use proper pan

Food too brown on 1. Rack position too high 1. Use recom. rack position
top

2. Oven not preheated 2. Allow oven to preheat

3. Sides of pan too high 3. Use proper pans

Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool

between batches

Pies burned around 1. Oven too hot 1. Reduce temperature
edges

2. Too many pans used 2. Reduce no. of pans

3. Oven not preheated 3. Allow oven to preheat

Pies too light on top 1. Oven not hot enough 1. Increase temperature

2. Too many pans used 2. Reduce no. of pans

3.

Oven not preheated

3.

Allow oven to preheat

COMMON BAKING PROBLEM / REMEDIES

Cooking Tips

Single Rack Time

Food Pan Size Position Temp

(minutes)

BREADS

Frozen Biscuits Cookie Sheet 2 & 4 / 1, 3, & 5

350

Þ F (177Þ C) 23 - 28

Yeast Loaf Loaf Pan 3 or 4

350

Þ F (177Þ C) 30 - 35

Yeast Rolls Cookie Sheet 2 & 4 / 1, 3, & 5

375

Þ F (191Þ C) 12 - 15

Nut Bread Loaf Pan 3 or 4

350

Þ F (177Þ C) 30 - 35

Cornbread 8" x 8" 2 & 4

375

Þ F (191Þ C) 20 - 25

Gingerbread 8" x 8" 2 & 4

325

Þ F (163Þ C) 35 - 40

Muffins Muffin Tin 2 & 4 / 1, 3, & 5

375

Þ F (191Þ C) 17 - 22

Corn Muffins Muffin Tin 2 & 4 / 1, 3, & 5

350

Þ F (177Þ C) 17 - 22

CAKES

Angel food Tube pan 1 or 2 325

Þ F (163Þ C)

30 - 35

Bundt Tube pan 3 or 4 325

Þ F (163Þ C)

35 - 40

Cupcakes Muffin pan

2 & 4 / 1, 3, & 5

325

Þ F (163Þ C)

15 - 17

Layer, Sheet 13" x 9" 2 & 4 325

Þ F (163Þ C)

30 - 32

Layer, Two 9" round 2 & 4 325

Þ F (163Þ C)

25 - 30

Pound Loaf pan 3 325

Þ F (163Þ C)

5 - 50

COOKIES

Brownies 13" x 9" 2 & 4 325

Þ F (163Þ C)

25 -28

Choc. Chip Cookie Sheet 1 - 5 350

Þ F (177Þ C)

10 - 12

Sugar Cookie Sheet 1 - 6 325

Þ F (163Þ C)

10 - 15

PIES

Crust, Unfilled 9" Round 2 & 4 400

Þ F (205Þ C)

7 - 9

Crust, Filled 9" Round 2 & 4 350

Þ F (177Þ C)

55 - 65

Lemon Meringue 9" Round 2 & 4 325

Þ F (163Þ C)

4 - 5

Pumpkin 9" Round 2 & 4 325

Þ F (163Þ C)

55 - 65

Custard 6 - 4oz cups 2 & 4 325

Þ F (163Þ C)

30 - 35

ENTREES

Egg Rolls Cookie Sheet 2 or 4 375

Þ F (191Þ C)

12 - 15

Fish Sticks Cookie Sheet 2 or 4 400

Þ F (205Þ C)

18 -21

Lasagna, frz Cookie Sheet 2 or 4 350

Þ F (177Þ C)

60 - 70

Pot Pie Cookie Sheet 2 or 4 375

Þ F (191Þ C)

35 - 40

Gr. Peppers Stuffed

13" x 9" 2 or 4 350

Þ F (177Þ C)

60 - 70

Quiche 9" Round 2 or 4 375

Þ F (191Þ C)

25 - 30

Pizza, 12" Cookie Sheet 2 or 4 375

Þ F (191Þ C)

15 - 20

Mac. & Cheese, frz

Cookie Sheet 2 or 4 350

Þ F (177Þ C)

60 - 65

VEGETABLES

Baked Potatoes On Rack 2 or 4 350

Þ F (177Þ C)

60 - 65

Spinach Souffle 1 qt.Casserole 2 or 4 325

Þ F (163Þ C)

45 - 50

Squash Cookie Sheet 2 or 4 350

Þ F (177Þ C)

50 - 55

French Fries Cookie Sheet 2 or 4 400

Þ F (205Þ C)

15 - 20

Rec.

Rec.

Rec.

Rec.

Rec.
Rec.

Rec.
Rec.

30 31

Roasting Instructions

Always use the broiler pan and grid supplied with each oven. The
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
recipes, reduce the temperature by 25Þ 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.

• Poultry should be placed breast side up on a rack in a shallow
pan. Brush poultry with melted butter, margarine, or oil before
and during roasting.

• For convection roasting, do not use pans with tall sides as this
will interfere with the circulation of heated air over the food.

• 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

¼

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 5Þ F (2Þ C) to 10Þ F

(4Þ 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.

• If using a cooking bag, foil tent, or other cover, use the
conventional bake setting rather than either convection setting.

Using the Meat Probe (Premiere Models)

For many foods, especially roasts and poultry, internal food
temperature is the best test for doneness. The meat probe takes
the guesswork out of roasting by cooking foods to the exact
doneness you want. NOTE: Double oven models have a probe
in the upper oven only.

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.

• 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.

After preparing the meat and placing on broiler pan, follow these
steps for proper probe placement.

1. Lay the probe on the outside of the meat along the top or
side and mark with your finger where the edge of the meat
comes to on the probe. The point should rest in the center of
the thickest meaty part of the roast.

2. Insert the probe completely into the meat. It should not touch
the bone, fat or gristle. For roasts with no bone, insert the
probe into the meatiest part of the roast. For bone-in ham or
lamb, insert the probe into the center of the lowest large
muscle or joint. Insert the probe into the meatiest part of the
inner thigh from below and parallel to the leg of a whole
turkey.

3. When setting the probe temperature, it is recommended to
set the temperature about 10° F (4 C) lower than desired
internal temperature. The meat will continue to cook when
removed from the oven and will reach the desired doneness
while “standing”.

Cooking Tips

Cooking Tips

3332

Cooking Tips

Time Rack

Internal

Food Weight Temp (min/lb) Position Temp

BEEF

Rib Roast

Rare 3 - 6 lbs 325Þ F (163Þ C) 25 - 30 2 140Þ F (60Þ C)
Medium 3 - 6 lbs 325Þ F (163Þ C) 30 - 35 155Þ F (68Þ C)
Well done 3 - 6 lbs 325Þ F (163Þ C) 35 - 40 170Þ F (77Þ C)

Rump Roast

Medium 3 - 6 lbs 325Þ F (163Þ C) 35 - 40 2 155Þ F (68Þ C)
Well done 3 - 6 lbs 325Þ F (163Þ C) 40 - 45 170Þ F (77Þ C)

Tip Roast

Medium 3 - 6 lbs 325Þ F (163Þ C) 40 - 45 2 155Þ F (68Þ C)
Well done 3 - 6 lbs 325Þ F (163Þ C) 45 - 50 170Þ F (77Þ C)

LAMB

Lamb Leg 3 - 6 lbs 325Þ F (162Þ C) 30 - 40 2 180Þ F (82Þ C)

PORK

Pork Loin 3 - 6 lbs 325Þ F (162Þ C) 35 - 40 2 180Þ F (82Þ C)
Pork Chops 350Þ F (177Þ C) 55 - 60 3 180Þ F (82Þ C)

1" thick

total time

Ham, fully 8 - 12 lbs 325Þ F (163Þ C) 17 - 20 1 130Þ F (54Þ C)
Cooked

POULTRY

Chicken, Whole 3 - 6 lbs 375Þ F (191Þ C) 30 - 35 1 180Þ F (82Þ C)
Turkey, 10 - 16 lbs 325Þ F (163Þ C) 15 - 20 1 180Þ F (82Þ C)

Unstuffed
Turkey 20 - 24 lbs 325Þ F (163Þ C) 15 - 20 1 180Þ F (82Þ C)
Turkey, Stuffed 10 - 16 lbs 325Þ F (163Þ C) 17 - 22 1 180Þ F (82Þ C)
Turkey, Stuffed 20 - 24 lbs 325Þ F (163Þ C) 17 - 22 1 180Þ F (82Þ C)
Turkey Breast 4 - 6 lbs 325Þ F (163Þ C) 18 - 22 1 180Þ F (82Þ C)

Conventional Roasting Chart

Time Rack

Internal

Food Weight Temp (min/lb) Position Temp

BEEF

Rib Roast

Rare 3 - 6 lbs 325Þ F (163Þ C) 17 - 22 2 140Þ F (60Þ C)
Medium 3 - 6 lbs 325Þ F (163Þ C) 21 - 24 155Þ F (68Þ C)
Well done 3 - 6 lbs 325Þ F (163Þ C) 27 - 30 170Þ F (77Þ C)

Rump Roast

Medium 3 - 6 lbs 325Þ F (163Þ C) 17 - 20 2 155Þ F (68Þ C)
Well done 3 - 6 lbs 325Þ F (163Þ C) 21 - 24 170Þ F (77Þ C)

Tip Roast

Medium 3 - 6 lbs 325Þ F (163Þ C) 27 - 30 2 155Þ F (68Þ C)
Well done 3 - 6 lbs 325Þ F (163Þ C) 32 - 35 170Þ F (77Þ C)

LAMB

Lamb Leg 3 - 6 lbs 325Þ F (162Þ C) 20 - 25 2 180Þ F (82Þ C)

PORK

Pork Loin 3 - 6 lbs 325Þ F (162Þ C) 20 - 25 2 180Þ F (82Þ C)
Pork Chops 325Þ F (162Þ C) 35 - 40 3 180Þ F (82Þ C

1" thick

total time

Ham, fully 8 - 12 lbs 325Þ F (163Þ C) 12 - 14 1 130Þ F (54Þ C)
Cooked

POULTRY

Chicken, Whole 3 - 6 lbs 375Þ F (191Þ C) 20 - 25 1 180Þ F (82Þ C)
Turkey, 10 - 16 lbs 325Þ F (163Þ C) 12 - 14 1 180Þ F (82Þ C)

Unstuffed
Turkey 20 - 24 lbs 325Þ F (163Þ C) 9 - 11 1 180Þ F (82Þ C)
Turkey, Stuffed 10 - 16 lbs 325Þ F (163Þ C) 13 - 16 1 180Þ F (82Þ C)
Turkey, Stuffed 20 - 24 lbs 325Þ F (163Þ C) 10 - 13 1 180Þ F (82Þ C)
Turkey Breast 4 - 6 lbs 325Þ F (163Þ C) 15 - 20 1 180Þ F (82Þ C)

Convection Roasting Chart

Cooking Tips

34 35

Cooking Tips

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 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 High-Broil:

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 High-Broil 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.

To Use Medium-Broil and Low-Broil:

Follow same steps as listed above except set the Oven Function
Selector to Medium-Broil or Low-Broil.

Cooking Tips

Broiling Instructions

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.

36 37

Broiling Chart

Type and Time
Cut of Meat Weight Setting Rack (minutes)

Te

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
Bone-in Breast 2- 3 lbs total Med Broil 3 or 4 40 - 45
Bone-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 15 - 20

LAMB

Rib Chops, 1" 12 oz. Convection Broil 4 or 5 10 - 15
Shoulder 1 lb. Convection Broil 4 or 5 15 - 20

PORK

Loin Chops, 3/4" 1 lb. Convection Broil 4 10 - 15
Bacon Med Broil 5 5 - 8

FISH

Salmon Steak 1 lb. Med Broil 4 15 - 20
Fillets 1 lb. Med Broil 4 or 5 10 - 15

Cooking Tips

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate
fruits and vegetables.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the

oven; contact a local store handling speciality cooking
utensils).

3. Set the appropriate "low" temperature and turn the selector

to TruConvec.

Convection Defrost

1. Place the frozen food on a baking sheet.

2. Set the temperature control to OFF.*

3. Turn the selector to TruConvec.

*IMPORTANT

Do not turn on the temperature control. Turning the convection
fan on will accelerate the natural defrosting of the food without
the heat.

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

Several different finishes have been used in your electric oven.
Cleaning instructions for each surface are given below. Your oven
features a Self-Clean cycle for the oven interior. See pages
31-33 for complete instructions. NEVER USE AMMONIA, STEEL
WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN
CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.

WARNING

To avoid sickness and food waste, do not allow defrosted
food to remain in the oven for more than two hours.

Other Instructions

Cleaning & Maintenance

Cooking Tips

38 39

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

All stainless steel body parts should be wiped regularly with hot
soapy water at the end of each cooling period and with a liquid
cleaner designed for that material when soapy water will not do the
job. Do not use steel wool, abrasive cloths, cleansers, or powders. If
necessary, scrape stainless steel to remove encrusted materials,
soak the area with hot towels to loosen the material, then use a
wooden or nylon spatula or scraper. Do not use a metal knife,
spatula, or any other metal tool to scrape stainless steel. Do not
permit citrus or tomato juice to remain on stainless steel surface, as
citric acid will permanently discolor stainless steel. Wipe up any
spills immediately.

Brass Parts

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 USING THE SELF-CLEAN CYCLE. They could sustain
damage due to the extreme heat of the Self-Clean cycle. The oven
rack supports are designed to remain in the oven during the Self­Clean cycle.

Meat Probe

The meat probe may be cleaned with soap and water or a soap­filled 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.

Cleaning and Maintenance

CAUTION

All special ordered brass parts are coated with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All brass body parts should be wiped regularly
with hot soapy water. When hot soapy water will not do the job,
use every day household cleaners that are not abrasive.

Product Care

Product Care

Cleaning and Maintenance

CAUTION

WARNING

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-cleaning cycle.

Self-Clean Cycle

This oven features an automatic pyrolytic self-cleaning cycle.
During this cycle, the oven reaches elevated temperatures in
order to burn off soil and deposits. An integral smoke eliminator
helps reduce odors associated with the soil burn-off. A powder
ash residue is left in the bottom of the oven after completion of
the Self-Clean cycle. The door latch is automatically activated after
selecting the Self-Clean setting. The latch ensures that the door
cannot be opened while the oven interior is at clean
temperatures.

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.

DANGER

To Prevent Personal Injury

Before removing the doors, make sure the pins are properly
installed in the hinges. Failure to do so can result in
personal injury to hands and/or fingers.

40 41

Product Care

Product Care

Cleaning and Maintenance

To start the Self-Clean cycle:

1. Close the door completely.

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 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.

Cleaning and Maintenance

Replacing Interior Halogen Oven Lights

Do not touch bulb with
bare hands. Clean off any
signs of oil from the bulb
and handle with a soft
cloth.

1. Unsnap glass light cover
at opposite end from
metal hinge.

2. Firmly grasp light bulb
and pull out.

3. Replace with a 12V-25W
halogen bulb.

4. Replace the light cover by
first sliding into metal
hinge and then snapping
closed on opposite end.

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.

CAUTION

DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR
CIRCUIT BREAKER BEFORE REPLACING BULB.

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.

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other items/utensils from the

oven. The high heat generated during the cleaning cycle can
discolor, warp, and damage these items. The oven rack
supports are designed to remain in the oven during the Self­Clean cycle. Do not use foil or liners in the oven. During the
Self-Clean cycle foil can burn or melt and damage the oven
surface.

2. Wipe off any large spills from the oven bottom and sides.
Never use oven cleaners inside a self-cleaning oven or on
raised portions of the door.

3. Some areas of the oven must be cleaned by hand before the
cycle begins. Soils in these areas will be baked on and very
difficult to clean if not removed first. Clean the door up to the
gasket, the door frame, and up to 2 inches inside the frame
with detergent and hot water. Rinse thoroughly and dry.

4342

PROBLEM POSSIBLE CAUSE AND/OR REMEDY

1. Oven will not function. Oven is not connected to electrical power.

Have electrician check power circuit breaker,
wiring and fuses.

2. Oven does not Door is not shut tight enough for
operate in self-clean. automatic door latch to lock.

3. Oven is not clean Temperature control knob not rotated all
after self-clean cycle. the way past clean until it stops.

4. Broil does not work. Temperature control knob is rotated too

far past broil position.

5. Door will not open. Oven is still in self-clean mode. If oven is

hot, door latch will release when a safe
temperature is reached.

6. Oven light will not work. Light bulb is burned out.

Oven is not connected to power.

Trouble Shooting Guide

Service Information

If your oven should fail to operate:

1. Is the circuit breaker open, or is the fuse blown?

If service is required:

1. Call your dealer or authorized service agency. The name of

the authorized service agency can be obtained from the dealer
or distributor in your area.

2. Have the following information readily available:
a. Model number
b. Serial number
c. Date of purchase
d. Name of dealer from whom purchased

3. Clearly describe the problem that you are having.

If you are unable to obtain the name of an authorized service
agency, or if you continue to have service problems, contact
Viking at [phone] or write to:

VIKING
PREFERRED SERVICE

111 Front Street
Greenwood, Mississippi 38930 USA

Record the following information indicated below. You will need
it if service is ever required. The serial number and model
number for your oven is located on the identification plate
mounted on the top left side of the oven door opening under the
control panel.

Model Number _______________ Serial Number____________

Date of Purchase ______________ Date Installed ____________

Dealer's Name _________________________________________

Address _______________________________________________

_______________________________________________________

If service requires installation of parts, use only authorized parts to
ensure protection under the warranty.

This manual should remain with the oven for future reference.

Product Care

Product Care

4544

Notes . . .

Notes . . .

4746

Warranty

BUILT-IN ELECTRIC OVENS WARRANTY

ONE YEAR FULL WARRANTY

Built-in electric ovens and all of their component parts and accessories, except as detailed below*, are warranted
to be free from defective materials or workmanship in normal household use for a period of twelve (12) months
from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its
option, any part which fails or is found to be defective during the warranty period.

*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or
workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE
REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL
PURCHASE.

Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color
finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and
porcelain parts as well as differences in kitchen lighting, product locations, and other factors.

FIVE YEAR LIMITED WARRANTY

Any bake element, broil element, or convection cook element which fails due to defective materials or
workmanship in normal household use during the second through fifth year from the date of original retail
purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs,
including labor.

TEN YEAR LIMITED WARRANTY

Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship
in normal household use during the second through the tenth year from the date of original retail purchase will
be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.

NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the
product extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire
stations, private clubs, churches, etc. This warranty excludes all commercial locations such as restaurants, food
service locations and institutional food service locations.

This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner
of the product during the term of the warranty.

This warranty shall apply to products purchased and located in the United States and Canada. Products must be
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking
Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse,
accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper
installation, improper operation, or repair or service of the product by anyone other than an authorized Viking
Range Corporation service agency or representative. This warranty does not apply to commercial usage.
Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty,
breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental or
consequential damages, so the above limitation or exclusion may not apply to you.

Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or
part thereof which gives rise to the claim.

WARRANTY SERVICE: Under the terms of this warranty, service must be performed by a factory authorized
Viking Range Corporation service agent or representative. Service will be provided during normal business
hours, and labor performed at overtime or premium rates shall not be covered by this warranty. To obtain
warranty service, contact the dealer from whom the product was purchased, an authorized Viking Range
Corporation service agent, or Viking Range Corporation. Provide model and serial number and date of original
purchase. For the name of your nearest authorized Viking Range Corporation service agency, call the dealer
from whom the product was purchased or Viking Range Corporation. IMPORTANT: Retain proof of original
purchase to establish warranty period.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return
the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety
arise which could affect you.

Any implied warranties of merchantability and fitness applicable to the above described bake element, broil
element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the
period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do not
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This
warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to
jurisdiction.

VIKING RANGE CORPORATION

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

Notes . . .