Viking F20362J User Manual

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Viking Use & Care Manual

Viking Range Corporation

111 Front Street

Greenwood, Mississippi 38930 USA (662) 455-1200

For product information

call 1-888-VIKING1 (845-4641), or visit the Viking Web site at vikingrange.com

Professional Series

Built-In Electric Single and Double Ovens

F20362J EN

(060810)

Congratulations

Your purchase of this productatteststo the importance you place upon the quality and performanceof the major appliances you use. With minimal care, as outlined in this guide,this product is designed to provide you with years of dependableservice. Please take the few minutesnecessary to learn the proper and efficient use and care of this qualityproduct.

Some of the key featuresof this applianceinclude:

A broad range of bakingand broilingmodes – 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 providesgreatercontrol and more even heating.

A reversing fan which is 2 times largerthan most on the market – this allows you to cook foods more thoroughly and evenly – even when bakinglarge quantities.

Four convection modes offeringgreaterair circulation to shorten cooking times and cook foods more evenly.

Dual broiling elementsproducingintenseradiantheat for faster broiling and a largercoveragearea.

Three broiling modes includinga new low-broilmode for delicate broiling and top-browning.

A new lighting system to providemore light with less glare.

A profiled, hidden bake elementfor easiercleaning.

Six adjustable rack positionswith the largestusable baking space available in this class.

Your complete satisfactionis our ultimategoal. If you have any questions or commentsabout this product,pleasecontact the dealer from whom you purchasedthis product– or contact our consumersupport centerat 1-888-VIKING1.

We appreciate your choosing a VikingRange Corporation product and hope that you will again selectour products for your other major appliance needs. For more informationabout the complete selection of Vikingproducts,contactyour dealer or go to vikingrange.com

Warnings

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

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

Do not use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.

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.

WARNING

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

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

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3

Table of Contents

Getting Started

Important Safety Instructions______________________ 5

Setting the Clock ______________________________ 7

Product Controls

Oven Control Panel _____________________________ 8

Built-In Oven Features___________________________10

Oven Settings & Functions_______________________11

Clocks & Timers_________________________________16

Probe Function________________________________ 22

Cooking Tips

Cooking with Your Oven ________________________ 23

Conventional/ConvectionCooking________________ 24

Conventional/ConvectionCooking________________ 26

Conventional Baking Chart _______________________ 28

Convection Baking Chart ________________________ 29

Solving BakingProblems ________________________ 30

Roasting Instructions ___________________________ 31

Using Meat Probe ______________________________ 32

Conventional Roasting Chart ____________________ 33

Convection Roasting Chart ______________________ 34

Broiling Instructions _____________________________ 35

Broiling Chart _________________________________ 37

Product Care

Convection Dehydrate and Defrost_______________ 38

Cleaning and Maintenance______________________ 39

Replacing Light ________________________________ 43

Trouble Shooting ______________________________ 44

Service Information ______________________________ 45

Warranty ______________________________________ 46

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, 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.

Started Getting

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5

Getting Started

Important Safety Instructions

Do not heat unopenedfood containers;buildup of pressure may cause the containerto explodeand resultin injury.

Always position oven racks in desired locationwhile oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heatingelementin oven.

Use care when openingoven door. Let hot air or steam escape before removing or replacingfood. Hot air or steam can cause burns to hands, face and/oreyes.

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 essentialfor a good tight seal. Care should be taken not to rub, damage,or move the gasket.

No commercial oven cleaneror oven liner protective coating such as aluminum foil should be used in or aroundany part of the oven. Improperoven linersmay resultin a risk of electric shock or fire. Keep oven free from greasebuildup.

Beforeself-cleaning the oven, removebroilerpan, broiler grid, oven racks, and other utensils. Do not use your oven to clean other parts. A fan noise shouldbe heard during the cleaning cycle. If not, call servicebeforeself-cleaningagain.

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN. Heatingelementsmay be hot even though they are dark in color. Interiorsurfacesof an oven become hot enough to cause burns. Duringand after use, do not touch or let clothingor other flammablematerials contact heating elements or interiorsurfacesof oven until they have had sufficient time to cool. Other surfacesof 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

Setting the Clock

Digital Display (Select Models)

The time-of-day must be set before any other program can be used. When

your oven is first connected to the power in

 

 

 

 

your home, the timer display will show --:--.

 

 

 

 

 

 

 

 

To program the time-of-day:

 

 

SET

 

 

 

 

 

1. Press the “CLOCK”* button once.

 

 

 

 

12:00 will be displayed with the word

 

 

 

 

SET in the upper right corner.

CLOCK MIN/SEC

SET

BAKE

START

2. Turn the “SET” knob until the correct

TIMER

TIME

TIME

 

 

 

 

time-of-day is displayed. AM and PM

 

 

 

 

are not indicated.

 

 

 

 

3.Press the “CLOCK” button again. The word SET will disappear and the correct time is now set into the timer.

The time-of-day can be changed by following steps 1 through 3. It cannot be changed while there is a Bake Hours or Start Time cycle programmed into the timer.

Analog Display (Premiere Models)

Synchronizing the analog and digital clocks:

NOTE: It is important to always synchronize the analog and digital clocks before setting the time-

of-day.

1. Press and release the “start time” button. NOTE: This is only necessary after a power outage or for the first time to set the clock.

2.Press and hold the “min/sec timer” and start time buttons simultaneously.

3.Turn the “Set” knob to move the hands on the

analog clock to 30 minutes ahead of the current time. Release hold from “start time” and “min/sec timer” buttons.

4. After several seconds, the display will blink. Press and hold the “min/sec timer” button and turn the “Set” knob to set the digital clock so that it matches exactly with the analog clock. The clocks are now synched and you can now set the time of day.

The time-of-day must be set before any other

min/sec bake

Set

start

probe

timer time

time

temp

 

 

 

 

program can be used.

 

 

 

 

Setting the time-of-day:

1.Push and hold the “min/sec timer” and “bake time” buttons simultaneously.

2.Turn the “Set” knob until correct time is displayed on the digital clock.

3.Release hold from “min/sec timer” and “bake time” buttons.

The analog clock’s time will automatically set to match the digital clock.

*NOTE: The PROBE function is included on Premiere Models.

Started Getting

6

7

Product Controls

Oven Control Panel (Professional Models)

 

 

 

 

 

 

 

Analog Clock

Interior

 

 

 

 

 

 

(Premiere Models)

Oven Light

 

 

 

 

Off/On

 

 

Indicator

 

 

 

 

Indicator Light

 

 

 

Self-Clean

 

 

 

 

 

 

Indicator Light

 

 

 

 

 

CLEAN

 

 

 

 

OVEN

 

 

 

SELF

 

OFF

 

 

OFF

 

 

 

 

 

 

 

 

 

 

 

CLEAN

 

 

 

 

 

CLEAN

 

 

 

 

 

 

 

 

 

OVEN

LOW

 

 

 

TRU

200

 

 

 

 

 

 

 

 

 

 

 

CONVEC

 

 

 

LIGHT

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

MED

 

 

 

CONV.

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

BAKE

300

500

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLOCK MIN/SEC

SET

 

HI

 

 

CONV.

 

 

TIMER

 

 

 

 

 

 

 

 

BROIL

CONV.

ROAST

 

400

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

UPPER OVEN

 

 

 

 

OVEN FUNCTION

 

 

TEMPERATURE

 

 

Electronic Timing Center

The Electronic Timing Center is used to program and control all timing functions.

IMPORTANT–The Time-of-day must be set before any other program can be used.

Temperature Control

Each oven has a separate temperature control dial. The controls can be set at any temperature from 200˚ F (93.3° C) to 550˚ F (287.8° C). There are separate

settings for broiling and self-cleaning.

 

 

 

 

CLEAN

 

OVEN

 

SELF

 

OFF

 

 

OFF

 

 

 

 

 

 

 

CLEAN

 

 

 

 

CLEAN

 

 

 

 

 

 

 

LOW

 

 

TRU

200

 

 

 

 

 

 

SET

 

 

CONVEC

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

MED

 

 

CONV.

 

 

 

BROIL

 

 

 

 

 

 

 

BAKE

300

500

 

 

 

 

 

 

 

 

 

BAKE

START

 

 

 

 

 

TIME

TIME

 

 

 

 

 

 

HI

 

 

CONV.

 

 

 

BROIL

CONV.

ROAST

 

400

 

 

 

 

 

 

 

 

BROIL

LOWER OVEN

 

 

 

OVEN FUNCTION

 

 

TEMPERATURE

Oven Function Selector

Bake

High-Broil

Convection Broil

Conventional, single rack baking (breads,

Dark meats at 1” thickness or less where rare

Thicker meats, faster than regular broil &

cakes, cookies, pastry, pies, entrees,

or medium doneness is desired

with less smoke generation

vegetables)

 

 

Convection Bake

Medium-Broil

Convection Roast

White meats such as chicken or meats

Whole turkeys, whole chickens, hams, etc.

Multi-rack baking for heavier or frozen

greater than 1” thick that would be

 

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

over-browned in high broil

Self-Clean

vegetables)

Low-Broil

A pyrolytic self-cleaning cycle where the

TruConvecTM

oven reaches elevated

Delicate broiling such as meringue

temperatures in order to burn

Multi-rack baking for breads, cakes,

 

off soils and deposits

cookies (up to 6 racks of cookies

 

 

at once)

 

 

 

 

The Select Professional double oven control panel is shown above.

Controls Product

8

9

400
OVEN
LIGHT
OFF

Built-In Electric Oven Features

Oven Settings and Functions

 

CLEAN

 

 

OVEN

 

 

 

 

 

CLEAN

 

OVEN

 

SELF

OFF

 

 

OFF

 

 

SELF

OFF

 

 

OFF

 

CLEAN

 

 

 

CLEAN

 

 

CLEAN

 

 

 

CLEAN

 

 

 

 

 

 

 

 

 

 

 

 

OVEN LOW

 

TRU

200

 

 

 

LOW

 

TRU

200

 

 

 

 

 

 

 

 

 

 

 

LIGHT BROIL

 

CONVEC

 

 

 

 

BROIL

 

CONVEC

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

BROIL

 

MED

 

CONV.

 

 

 

 

MED

 

CONV.

 

 

 

BROIL

 

300

500

 

 

BROIL

 

300

500

 

 

 

BAKE

 

 

 

 

BAKE

 

HI

 

CONV.

 

 

 

 

HI

 

CONV.

 

 

 

BROIL

CONV.

ROAST

 

400

 

 

BROIL

CONV.

ROAST

 

400

 

 

BROIL

UPPER OVEN

 

CLOCK/ BAKE

MIN/SEC START

 

BROIL

LOWER OVEN

 

 

OVEN FUNCTION

 

 

TEMPERATURE

PROBE HOURS SET TIMER TIME

OVEN FUNCTION

 

 

TEMPERATURE

 

 

 

 

 

 

 

 

 

 

 

 

Broil Element

Controls

TruConvec™

 

 

 

 

 

 

 

 

 

 

Oven Light

Element

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(Behind Baffle)

 

 

 

 

 

 

 

 

 

 

Oven Racks

Oven Light

 

 

 

 

 

 

 

 

 

 

(3/upper oven;

Product

 

 

 

 

 

 

 

 

 

 

3/lower oven)

 

 

 

 

 

 

 

 

 

 

 

Bake Element

 

 

 

 

 

 

 

 

 

 

 

 

 

Model/Serial

 

 

 

 

 

 

 

 

 

 

Lower Oven

 

Number Plate

 

 

 

 

 

 

 

 

 

 

 

 

(behind door)

 

 

 

 

 

 

 

 

 

 

 

PremiereProfessional double oven isshown above.

Temperature Control

 

 

 

 

Each oven has a separate temperature control dial

 

200

 

 

 

and a separate oven function selector. The controls

 

 

 

 

 

 

can be set at any temperature from 200° F (93.3° C

)

 

 

 

300

 

to 550° 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.

 

 

 

 

CLEAN

BROIL

500

Interior Oven Light Control

The upper and lower ovens have interior oven lights that ar e controlled by one switch on t he c ontrol panel. Push the switch to turn the interior oven lights on and off.

Two-Element Bake

Full power heat is

radiated f rom the

 

 

 

 

 

SELF

OFF

 

 

 

 

 

C

 

 

 

 

 

 

 

 

 

 

 

 

bake el ement in

 

 

 

 

 

LOW

 

 

TRU

 

 

 

 

 

BROIL

 

 

CONVEC

 

 

 

 

 

 

 

 

the bottom of the

 

 

 

 

 

MED

 

 

ONV.

 

 

 

 

 

BROIL

 

 

oven cavity and

 

 

 

 

 

 

 

 

BAKE

 

 

 

 

 

 

 

 

.

supplemental heat

 

 

 

 

 

 

CONV.

ROAST

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

is rad iated from

 

 

 

 

 

 

 

 

 

the broil element.

 

 

 

 

 

 

 

 

 

This functi on is

 

 

 

 

 

 

 

 

 

recommended for

 

 

 

 

 

 

 

 

 

single rack baking.

 

 

 

 

 

 

 

 

 

Many cookbooks

 

 

 

 

 

 

 

 

 

contain recipes to

 

 

 

 

 

 

 

 

 

 

 

two-element bake

 

 

 

 

 

 

 

 

be co oked i n t he

 

 

 

 

 

 

 

 

 

conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.

Controls Product

10

11

Product Controls

Oven Settings and Functions

SELF

OFF

 

 

 

 

TruConvec

 

 

LOW

 

 

 

TRU

 

 

 

 

The re ar e lement on ly

 

 

 

ONVEC

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

operates at full

power.

MED

 

 

 

ONV.

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

There is n o

direct heat

 

 

 

BAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.

 

 

 

 

 

 

 

CONV.

ROAST

 

 

 

 

 

 

from the b ottom or top

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

elements. The motorized

 

 

 

 

 

 

 

 

 

 

 

fan in th e rear

 

of t he

 

 

 

 

 

 

 

 

 

 

 

oven circulates air in the

 

 

 

 

 

 

 

 

 

 

 

oven

cavity

for

even

 

 

 

 

 

 

 

 

 

 

 

heating. Use this setting

 

 

 

 

 

 

 

 

 

 

 

for foods th at re quire

 

 

 

 

 

 

 

 

 

 

 

gentle

cooking s uch as

 

 

 

 

 

 

TruConvec TM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

pastries, souffles,

yeast

 

 

 

 

breads, q uick bre ads and ca kes. Bread s, cookies, and

other

 

 

 

 

baked goods come out evenly textured with golden crusts. No

 

 

 

 

special bakeware is req uired. Use this functio n for single rack

 

 

 

 

baking, m ultiple r ack baking , roasting , and prepar

ation of

 

 

 

 

complete meals. Th is setting

is also reco mmended

when

baking large quantities of baked goods at one time.

SELF

OFF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Convection Bake

C

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LOW

 

 

 

TRU

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The b ottom element

BROIL

 

 

 

CONVEC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MED

 

 

 

ONV.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

operates at full power,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

BAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

and th

e t

op broil

 

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONV.

ROAST

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

element

operates at

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

supplemental

power.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The

heated

air

is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

circulated b

y

the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

motorized

fan in

the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rear

of

the o

ven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

providing a more even

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

heat distribution. This

 

 

 

 

 

 

convection bake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

even circulation of air

 

 

 

 

equalizes t he temperature thro ughout the o ven cavit y and

 

 

 

 

eliminates the h ot an d co ld spo ts foun d in

co nventional

 

 

 

 

ovens. A major benefit of convection baking is the abilit y to

 

 

 

 

prepare food in quantity using multiple racks – a featur e not

 

 

 

 

possible in a standard oven. When roasting, cool air is quickly

 

 

 

 

replaced, searing meats on the outside and retaining more

 

 

 

 

juices a nd n atural flavo r on the inside with less

shrinkage.

 

 

 

 

With this heating method, foods can be baked and roasted at

 

 

 

 

the

 

same time wit h mi nimal t aste t ransfer, eve n whe n

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

Convection Roast*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SELF

 

OFF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C

 

 

 

 

The convection element

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LOW

 

 

 

TRU

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVEC

runs

in conjuction with

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MED

 

 

 

CONV.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the inner and outer broil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.

elements.The reversible

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONV.

ROAST

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

convection roast

 

 

 

 

 

 

 

 

 

 

savings is gained over

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

existing, s ingle fan convection

roast modes. Use this setting

for

whole turkeys, whole chickens, hams, etc.

 

 

 

 

Convection Broil*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SELF OFF

 

The to

p

element

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C

 

 

 

TRU

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LOW

 

 

 

operates at full p ower.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

CONVEC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MED

 

 

 

CONV.

This funct ion is

exactly

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

BAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.

the same

as r egular

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONV.

 

ROAST

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

broiling

 

with t

he

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

additional benefit of air

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

circulation by

 

the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

motorized

fan

in

the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rear of the oven. Smoke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

is re duced si nce t he

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

airflow

a

lso r educes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

convection broil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

peak temperatures o n

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the food. Use this setting for broiling thick cuts of meats.

 

 

 

 

 

 

 

*This function

uses a high-speed convectio n fan for

optimum

 

cooking performance. Some noise may be noticed from this high fan speed. This is normal.

Controls Product

12

13

.
BROIL CONV. ROAST
BROIL
medium-broil
TRU ONVEC
CONV. BAKE
TRU CONVEC
CONV. AKE
. CONV. ROAST
BROIL
high-broil

Product Controls

Oven Settings and Functions

SELF OFF

LOW

BROIL

MED

BROIL

High-Broil

Heat radiates from both

broil ele ments, located

in t he t op of the oven

cavity, at f ull power.

The dis tance be tween the foods and the broil elements determines broiling sp eed. F or "fast" bro iling, food may be as clo se as 2 inches ( 5 cm) to the

broil el ement or o n the top r ack. "Fast" b roiling is best for meats where "rare to medium" doneness is d esired. Use this setting for broiling small and average cuts of meat.

SELF

OFF

C

 

LOW

BROIL

MED

BROIL

Medium-Broil

Inner and outer broil

elements pulse on and

off to produce less heat

for “slow” br oiling.

Allow about 4 inches (10 cm.) between the top surface of the fo od and the broil element. "Slow" b roiling is be st for chicken and ham in order to b roil f ood

without over-browning it. Use this setting for broiling small and average cuts of meat.

Oven Settings and Functions

Low-Broil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SELF

OFF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C

 

 

 

 

 

TRU

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LOW

 

 

 

 

 

 

This m

ode us es

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVEC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

only a

fractio n of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MED

 

 

 

 

CONV.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the available power

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONV.

ROAST

 

to the

inner b roil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

element for delicate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

top-browning. The

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

inner broil element

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

is on for only part of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the time. Use th is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

setting to gently

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

low-broil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

brown meringue on

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

racks 3 or 4 in 3-4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Self-Clean

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The pyrolytic self-cleaning cy cle is designed

to

 

 

 

 

 

 

OFF

 

 

 

 

 

 

 

 

 

 

SELF

 

 

off

 

 

 

 

 

 

 

 

eliminate the need for scrubbing and scouring food

 

 

 

 

 

 

 

 

 

 

 

 

TRU

 

 

 

LOWc

 

 

 

 

 

 

 

onv.

 

 

 

 

 

 

 

 

 

 

ONVEC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

bake

 

 

 

baked onto the oven interior. During this cycle, the

 

r

 

 

 

 

 

 

 

 

 

cMED

 

 

 

 

 

 

ru.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROILb

 

 

 

 

 

 

 

ONV.

 

 

oven reaches elevated temperatures in order to burn

 

 

 

 

 

 

 

 

 

 

 

 

AKEec.

 

 

 

 

 

 

 

 

 

 

 

.

 

 

 

 

off soils and deposits. An integral smoke eliminator

 

 

 

 

 

 

CONV.

ROAST

 

 

 

 

 

 

 

 

 

 

broil

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

reduces o dors as sociated with t he 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

 

 

SELF

OFF

 

 

 

 

 

 

 

 

 

 

 

 

OFF

 

 

off

 

 

 

 

 

 

 

 

 

 

 

 

the temperatu re control on

 

 

200°F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLEAN

 

 

 

LOWc

 

 

 

 

 

TRU

 

 

 

 

200

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

onv.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

ONVEC

 

 

 

 

 

 

 

 

 

 

 

(93.3°C), w arm a ir is circul ated b y a

 

r

 

 

 

 

 

bake

 

 

 

 

 

 

 

 

 

 

 

 

 

c

 

 

 

 

CONV.ru.

 

 

 

 

 

 

 

 

 

 

BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MED

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

motorized fan in t he rear of t he oven.

 

BROILb

 

 

 

 

onvec.BAKE

 

 

 

 

300

 

 

 

500

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Over a pe riod of time, t he

 

water is

 

 

 

 

 

CONV.

ROAST

 

 

 

 

 

 

 

400

 

 

 

 

 

 

 

 

 

BROILbroil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 t he quality, so only fresh, top-quality foods should be used.

Convection Defrost

With the selector set to TruConvec and

SELF

OFF

 

self-

OFFoff

 

off

 

 

 

 

 

c

CLEAN

the temperature control off,

air is

 

 

 

LOWc

 

TRU

200

conv.

 

onv.

conv

bake

BROILr

 

CONVEC

roast

 

 

 

bake

 

circulated by a motorized fan in the rear cMED

 

ru.

conv

BROIL

 

tru.

 

 

BROILb

 

CONV.

broil

onvec.

of the oven. The fan accelerates natural

 

 

onvec.BAKE

300

500

 

 

.

 

 

defrosting of the food without heat. To

 

CONV.

ROAST

 

400

 

BROILbroil

 

 

broil

 

 

 

 

avoid sickness and food waste, do not a llow d efrosted food to remain in the oven for more than two hours.

Controls Product

14

15

Product Controls

Clocks and Timers (Digital Display)

Electronic Timing Center

 

 

 

 

Digital Display

 

 

SET

 

 

 

 

 

(Select Models)

 

 

 

 

The Electronic Timing Center is

 

 

 

 

used to programand control all

CLOCK MIN/SEC

SET

BAKE

START

timing functions. It has five

TIMER

TIME

TIME

 

 

 

 

display a nd programming modes that a re activated b y t he f our push buttonsand the“SET” knob. Both theBake Hours mode and the Min/Sec Timer mode can be us ed to time cooking periods. These features anc even be used at the same time whenboth 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 bakea casserole in the upper oven using the Bake Hours mode, while broiling in the lower oven using the Min/Sec Timer. One oven can alsobe cleanedwhile timing foods in the other oven using the Min/Sec Timer.

Setting the Min/Sec Timer

The Min/SecTimer is designed foraccurate 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 i ncrease in 1 minute increments. When t he timer counts down to 1 minute, the timer alarm will give twohorts beeps and the display changesfrom hours:minutes toseconds only.

To program the Min/Sec Timer

1.Press the “MIN/SEC TIMER” button. Thetimer willdisplay :00 and the word TIMER will bedisplayed in the lowerright corner.

2.Turnthe “SET”knob until the desired duration timeis displayed.

The Min/Sec Timer is now programmed. The alarmllwisound at the end of the countdown. The program can be canceledanytime by setting the remaining time to :00. Tochange back to the time-of- day, press the “CLOCK” button. Notice thata 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 n/SecMi Timer after a few seconds.

Clocks and Timers (Digital Display)

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 se conds until the “MIN/SEC TIMER” button is p ressed. 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.

Controls Product

16

17

Product Controls

Clocks and Timers (Digital Display)

3.Set the Oven Function selectorto the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.

4.Set the temperature control knob to thedesired baking temperature.

5.The automatic time bake program is now set!

NOTE: The display will continue toshow the amount of bake time that was programmed (this will remainuntil the programmed start time is reached). You can return the display to clo ck mode by pressingthe “CLOCK” button – Notice that a small clock will be displayed in the upperright cornerto indicate that aprogram is in progress.Switch back to the timer mode by pressing the “BAKE HOURS” button.

6.When the specified time is reached, the ovenwill automatically turn on. It will bake for the programmedamount of time at the selected temperature.

NOTE:At oneminutefrom theend ofthe specifiedbake program, the oven timer will beep once. At the end of the specified bake program, the ov en will automatically turn off and the timer will sound a series of three beeps. Thiswill continue untilthe “START TIME” button is pressed. The display will then return todisplaying the time.

NOTE: Settingthe remaining durationtime to :00 will cancel the Automatic Bake program.

Clocks and Timers (Analog Clock)

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 “min/sec 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.

Controls Product

18

19

Product Controls

Clocks and Timers (Analog Clock)

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 timedcycle, 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 theOven Function Selector to the BAKE, CONVECTION BAKE, or TRUCONVEC™ position, depending upon the type of baking being used.

3.Set thetemperature control knob to theesiredd temperature and allow for preheating.

4.Press and release the bake hours button. The timer will display :00 with thewords SET and COOK in the upper right corner of the digital display.

5.Turn the “Set” knobuntil 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 flashand 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. Thisis the timeof 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 byurningt the “Set” knob until the desired start time isdisplayed.This is the time of day you want the food to begin cooking.

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 r eached). Y ou ca n return t he d isplay to c lock m ode b y 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, t he oven w ill automatically t urn o ff and t he 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.

Controls Product

20

21

Product Controls

Meat Probe Functions

Probe Function

Cable

Probe

(PremiereModels)

 

 

 

The meat probe takes the gueswork

 

 

out of roasting bycooking foodsto

 

 

the ideal internal temperature. The

 

 

probe temperature setting isused to

 

Handles

automatically turn the oven off when

 

the internaltemperature of the meat

Plug

 

being roasted si reached.

 

 

 

To Set the Automatic Probe

Function

1.Insert probe into the meat andslide into oven.

2.Plug the probe into the outlet located on left interior wall of the oven and close oven door.

3.Select cooking function and set temperature.

4.Press the “PROBE TEMP” button.

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

word PROB E and the desired internal t emperature wi ll b e displayed on the lower right of the clock. On Double Ovens, the manual/timed control must be turned to “upper timed.”

NOTE: It i s rec ommended to s et the

internal te mperature

about 10 degrees lower than act

ual 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 reachedThe. tone willsound twice every ten seconds after completion until robep function is closed.

WARNING

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 n ot u se fo ods co ntaining ba king powder or yeast when automatic time baking. They will not rise properly.

Do not allow food to remain in the oven for morethan two hours after the end of the cooking cycle.

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.

CLEAN

 

 

OVEN

 

 

 

 

CLEAN

 

OVEN

SELF

OFF

 

 

OFF

 

SELF

OFF

 

 

OFF

CLEAN

 

 

 

 

CLEAN

CLEAN

 

 

 

CLEAN

OVEN LOW

 

TRU

200

 

 

LOW

 

TRU

200

 

 

 

 

 

 

 

 

LIGHT BROIL

 

CONVEC

 

 

 

BROIL

 

CONVEC

 

 

 

 

 

 

 

BROIL

 

 

 

 

BROIL

MED

 

CONV.

 

 

 

MED

 

CONV.

 

 

BROIL

 

300

 

500

BROIL

 

300

500

 

 

BAKE

 

 

 

BAKE

HI

 

CONV.

 

 

 

HI

 

CONV.

 

 

BROIL

CONV.

ROAST

 

400

 

BROIL

CONV.

ROAST

 

400

 

BROIL

UPPER OVEN

 

 

 

BROIL

LOWER OVEN

 

OVEN FUNCTION

 

 

TEMPERATURE

SET

OVEN FUNCTION

 

 

TEMPERATURE

 

 

 

 

 

 

 

 

 

 

Position 6

 

 

 

 

 

 

 

 

 

 

Position 5

 

 

 

 

 

 

 

 

 

 

Position 4

 

 

 

 

 

 

 

 

 

 

Position 3

 

 

 

 

 

 

 

 

 

 

Position 2

 

 

 

 

 

 

 

 

 

 

Position 1

Tips Cooking

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23

Cooking Tips

Cooking with your Oven

Conventional/Convection Cooking

Because of variations in food density, surface textureand consistency, some foods may be prepared more successfullyusing 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 forcesair to circulate heat throughout the entire oven cavity c reating the optimum co oking environment. Cooking with convection is i ntended when performing multi-rack ba king a nd fo r baking heavier foods. Below are some tips which will allow you to get the best results out of your oven when cookingwith convection.

•As a general rule, reduce the temperature by 25° F10°( C) when using a convection cooking function.

•Cooking times for standard baking and convection baking will be the same. However, if using convection tocook a single item or smaller load then it is possible to have 10-15%eductionr 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% reductionin cooking time. This is especially true for large items cooked inhet convection roast function. •A major benefit of convectioncooking is the ability ot prepare foods in quantity. The uniform air circulationmakes 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-rackbaking, use any combination of rackositionsp 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 convectionfunction 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 areset out of the oven.

•Some recipes, especiallythose that are homemade, may require adjustment and testing when convertingfrom standard to convection modes. If unsurehow to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listedfor the similar food type. If the food is not prepared to your satisfaction duringthis first convection trial, adjust only one recipevariable at a time(cooking time, rack position, or temperature) andrepeat theconvection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.

Cooking with your Oven

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.

Single Rack Pan

Multiple Rack Pan

Placement

Placement

Tips Cooking

24

25

Cooking Tips

Preheat

Preheat

For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the selected cooking mode in the shortest possible time.

For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a different manner than the preheat mode for CONVENTIONAL BAKE. This is because TRUCONVEC is designed for multi-rack baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven to preheat to 350°F (180ºC) in TRUCONVEC mode when compared to the amount of time it takes to preheat to 350°F (180ºC) in CONVENTIONAL B AKE mode.

Preheat

Also, preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.

Note: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will automatically exit PREHEAT and follow NORMAL OPERATION mode.

Tips Cooking

26

27

Conventional Baking Chart

 

 

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(minutes)

 

 

BREADS

 

 

 

 

 

 

Biscuits

Cookie Sheet

3 or 4

375° F (191° C)

23-28

 

 

Yeast Loaf

Loaf Pan

3 or 4

375° F (191° C)

30 - 35

 

 

Yeast Rolls

Cookie Sheet

3 or 4

400° F (205° C)

12 - 15

 

 

Nut Bread

Loaf Pan

3 or 4

375° F (191° C)

30 - 35

 

 

Cornbread

8" x 8"

3 or 4

400° F (205° C)

20 - 25

 

 

Gingerbread

8" x 8"

3 or 4

350° F (177° C)

35 - 40

 

 

Muffins

Muffin Tin

3 or 4

400° F (191° C)

17 - 22

 

 

Corn Muffins

Muffin Tin

3 or 4

375° F (191° C)

17 - 22

 

 

CAKES

 

 

 

 

 

 

Angel food

Tube pan

1 or 2

350° F (177° C)

35 - 45

 

 

Bundt

Tube pan

2

350° F (177° C)

40 - 50

 

 

Cupcakes

Muffin pan

3 or 4

350° F (177° C)

17 - 22

 

 

Layer, Sheet

13" x 9"

3 or 4

350° F (177° C)

40 - 50

 

 

Layer, Two

9" round

3 or 4

350° F (177° C)

30 - 35

 

 

Pound

Loaf pan

3

350° F (177° C)

60 - 65

 

 

 

COOKIES

 

 

 

 

 

 

Brownies

13" x 9"

3 or 4

350° F (177° C)

25 - 28

 

 

Choc. Chip

Cookie Sheet

3 or 4

375° F (191° C)

12 - 15

Tips

 

Sugar

Cookie Sheet

3 or 4

350° F (177° C)

10 - 12

 

PASTRY

 

 

 

 

 

 

 

 

 

 

Cooking

 

Cream Puffs

Cookie Sheet

3 or 4

400° F (205° C)

30 - 35

 

PIES

 

 

 

 

 

 

 

 

 

 

 

 

Crust, Unfilled

9" Round

3 or 4

425° F (218° C)

10 - 12

 

 

Crust, Filled

9" Round

3 or 4

375° F (191° C)

55 - 66

 

 

Lemon Meringue

9" Round

3 or 4

350° F (177° C)

12 - 15

 

 

Pumpkin

9" Round

3 or 4

400° F (177° C)

55 - 65

 

 

Custard

6 - 4 oz cups

3 or 4

350° F (177° C)

35 - 40

 

 

ENTREES

 

 

 

 

 

 

Egg Rolls

Cookie Sheet

3 or 4

400° F (205° C)

12 - 15

 

 

Fish Sticks

Cookie Sheet

3 or 4

425° F (218° C)

18 - 21

 

 

 

 

 

 

 

 

 

Lasagna, frz

Cookie Sheet

3 or 4

375° F (191° C)

65 - 75

 

 

Pot Pie

Cookie Sheet

3 or 4

400° F (205° C)

35 - 40

 

 

Gr. Peppers Stuffed

13" x 9"

3 or 4

375° F (191° C)

65 - 70

 

 

Quiche

9" Round

3 or 4

400° F (205° C)

25 - 30

 

 

Pizza, 12"

Cookie Sheet

3 or 4

400° F (205° C)

15 - 20

 

 

Mac. & Cheese, frz

Cookie Sheet

3 or 4

375° F (191° C)

60 - 65

 

 

VEGETABLES

 

 

 

 

 

 

Baked Potatoes

On Rack

3 or 4

375° F (191° C)

60 - 65

 

 

Spinach Souffle

1 qt. Casserole

3 or 4

350° F (177° C)

45 - 50

 

 

Squash

Cookie Sheet

3 or 4

375° F (191° C)

50 - 55

 

 

French Fries

Cookie Sheet

3 or 4

425° F (218° C)

15 - 20

Convection Baking Chart

 

 

Single Rack

 

Time

 

 

 

Food

Pan Size

Position

Temp

(minutes)

Notes

 

 

BREADS

 

 

 

 

 

 

 

 

FrozenBiscuits

Cookie Sheet

2 & 4 / 1, 3, & 5

350° F (177° C)

23

- 28

 

 

 

Yeast Loaf

Loaf Pan

3 or 4

350° F (177° C)

30

- 35

 

 

 

Yeast Rolls

Cookie Sheet

2 & 4 / 1, 3, & 5

375° F (191° C)

12

- 15

 

 

 

Nut Bread

Loaf Pan

3 or 4

350° F (177° C)

30

- 35

 

 

 

Cornbread

8" x 8"

2 & 4

375° F (191° C)

20

- 25

 

 

 

Gingerbread

8" x 8"

2 & 4

325° F (163° C)

35

- 40

 

 

 

Muffins

Muffin Tin

2 & 4 / 1, 3, & 5

375° F (191° C)

17

- 22

Rec. TruConvec

 

 

Corn Muffins

Muffin Tin

2 & 4 / 1, 3, & 5

350° F (177° C)

17

- 22

Rec. TruConvec

 

 

CAKES

 

 

 

 

 

 

 

 

Angel food

Tube pan

1 or 2

325° F (163° C)

30

- 35

Rec. TruConvec

 

 

Bundt

Tube pan

3 or 4

325° F (163° C)

35

- 40

Rec. TruConvec

 

 

Cupcakes

Muffin pan

2 & 4 / 1, 3, & 5

325° F (163° C)

15

- 17

 

 

 

Layer, Sheet

13" x 9"

2 & 4

325° F (163° C)

30

- 32

Rec. TruConvec

 

 

Layer, Two

9" round

2 & 4

325° F (163° C)

25

- 30

Rec. TruConvec

 

 

Pound

Loaf pan

3

325° F (163° C)

5 - 50

 

 

 

 

 

 

COOKIES

 

 

 

 

 

 

 

 

Brownies

13" x 9"

2 & 4

325° F (163° C)

25 -28

 

 

 

Choc. Chip

Cookie Sheet

1 - 5

350° F (177° C)

10

- 12

Rec. TruConvec

 

 

Sugar

Cookie Sheet

1 - 6

325° F (163° C)

10

- 15

Rec. TruConvec

 

Cooking

PIES

 

 

 

 

 

 

 

Crust, Unfilled

9" Round

2 & 4

400° F (205° C)

7

- 9

 

 

 

Crust, Filled

9" Round

2 & 4

350° F (177° C)

55

- 65

 

 

Tips

Lemon Meringue

9" Round

2 & 4

325° F (163° C)

4

- 5

 

 

Pumpkin

9" Round

2 & 4

325° F (163° C)

55

- 65

 

 

 

Custard

6 - 4oz cups

2 & 4

325° F (163° C)

30

- 35

 

 

 

ENTREES

 

 

 

 

 

 

 

 

Egg Rolls

Cookie Sheet

2 or 4

375° F (191° C)

12

- 15

 

 

 

Fish Sticks

Cookie Sheet

2 or 4

400° F (205° C)

18 -21

 

 

 

Lasagna, frz

Cookie Sheet

2 or 4

350° F (177° C)

60

- 70

 

 

 

Pot Pie

Cookie Sheet

2 or 4

375° F (191° C)

35

- 40

 

 

 

 

 

 

Gr. Peppers Stuffed

13" x 9"

2 or 4

350° F (177° C)

60

- 70

 

 

 

Quiche

9" Round

2 or 4

375° F (191° C)

25

- 30

 

 

 

Pizza, 12"

Cookie Sheet

2 or 4

375° F (191° C)

15

- 20

 

 

 

Mac. & Cheese, frz

Cookie Sheet

2 or 4

350° F (177° C)

60

- 65

 

 

 

VEGETABLES

 

 

 

 

 

 

 

 

Baked Potatoes

On Rack

2 or 4

350° F (177° C)

60

- 65

 

 

 

Spinach Souffle

1 qt.Casserole

2 or 4

325° F (163° C)

45

- 50

 

 

 

Squash

Cookie Sheet

2 or 4

350° F (177° C)

50

- 55

 

 

 

French Fries

Cookie Sheet

2 or 4

400° F (205° C)

15

- 20

 

 

 

28

29

Solving Baking Problems

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

COMMON BAKING PROBLEM / REMEDIES

 

 

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

Tips

 

 

3.

Pan was warped

3.

Use proper pan

 

Food too brown on

1. Oven door opened

1.

Use door window to

 

 

Cooking

 

bottom

 

too often

 

check food

 

 

2.

Dark pans being used 2.

Use shiny pans

 

 

 

 

 

 

3. Incorrect rack position 3. 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

 

 

 

 

 

 

 

Roasting Instructions

Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item that is 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 25° F (-3.9° C) and the cooking time by approximately 10 to 15%.

Always roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. Do not add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.

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 readingthe thermometer once, insert it

¼ inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continuecooking the meat.

Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5° F (2° C) to 10° F

(4° 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.

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Cooking Tips

Using the Meat Probe (Premiere Models)

For ma ny foo ds, especially roasts a nd p oultry, i nternal fo od temperature is the best test for doneness.The meat probe takes the g uesswork out of roasting by c ooking f oods t o t he e xact 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 wheninserting and removingthem from the meat and outlet.

To avoid damagingyour probe, do not use tongs to pull on the cable when removing.

To avoid breaking the probe, make sure food is completely defrosted beforeinserting.

To prevent possible burns, donot unplug the probe from the outlet untilthe oven has cooled.

Never leave the probe inside the oven during a self-cleaning cycle.

Do not store the probein the oven.

After preparing the meat and placingon 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. Thepointshould rest in the center of the thickest meaty part of the roast.

2.Insert the probe completely intothe 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 andparallel to the leg of awhole turkey.

3.When setting the probe temperature,it is recommended to set the temperature about10° F (4° C) lower than desired internal

temperature. The meat will continue to cook when removed from the o ven and will reach the desired do neness w hile “standing”.

Conventional Roasting Chart

 

 

 

 

Time

Rack

Internal

 

 

Food

Weight

Temp

(min/lb)

Position

Temp

 

 

 

 

 

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rib Roast

 

 

 

 

 

 

 

 

 

Rare

3

- 6 lbs

325° F (163° C)

25

- 30

2

140° F (60° C)

 

 

Medium

3

- 6 lbs

325° F (163° C)

30

- 35

 

155° F (68° C)

 

 

Well done

3

- 6 lbs

325° F (163° C)

35

- 40

 

170° F (77° C)

 

 

Rump Roast

 

 

 

 

 

 

 

 

 

Medium

3

- 6 lbs

325° F (163° C)

35

- 40

2

155° F (68° C)

 

 

Well done

3

- 6 lbs

325° F (163° C)

40

- 45

 

170° F (77° C)

 

 

Tip Roast

 

 

 

 

 

 

 

 

 

Medium

3

- 6 lbs

325° F (163° C)

40

- 45

2

155° F (68° C)

 

 

Well done

3

- 6 lbs

325° F (163° C)

45

- 50

 

170° F (77° C)

 

 

LAMB

 

 

 

 

 

 

 

 

 

Lamb Leg

3

- 6 lbs

325° F (162° C)

30

- 40

2

180° F (82° C)

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Loin

3

- 6 lbs

325° F (162° C)

35

- 40

2

180° F (82° C)

 

 

Pork Chops

 

 

350° F (177° C)

55

- 60

3

180° F (82° C)

 

 

1" thick

 

 

 

total time

 

 

 

Cooking

Ham, fully

8

- 12 lbs

325° F (163° C)

17

- 20

1

130° F (54° C)

 

 

 

Cooked

 

 

 

 

 

 

 

 

 

POULTRY

 

 

 

 

 

 

 

 

 

Chicken, Whole

3

- 6 lbs

375° F (191° C)

30 - 35

1

180° F (82° C)

 

Tips

Turkey,

10 - 16 lbs

325° F (163° C)

15

- 20

1

180° F (82° C)

 

 

 

Unstuffed

 

 

 

 

 

 

 

 

 

Turkey

20 - 24 lbs

325° F (163° C)

15

- 20

1

180° F (82° C)

 

 

Turkey, Stuffed

10 - 16 lbs

325° F (163° C)

17

- 22

1

180° F (82° C)

 

 

Turkey, Stuffed

20 - 24 lbs

325° F (163° C)

17

- 22

1

180° F (82° C)

 

 

Turkey Breast

4

- 6 lbs

325° F (163° C)

18

- 22

1

180° F (82° C)

 

 

 

 

 

 

 

 

 

 

 

 

32

33

Convection Roasting Chart

 

 

 

 

 

Time

Rack

Internal

 

 

Food

Weight

Temp

(min/lb)

Position

Te mp

 

 

 

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rib Roast

 

 

 

 

 

 

 

Rare

3 - 6 lbs

325° F (163° C)

17 - 22

2

140° F (60° C)

 

 

Medium

3 - 6 lbs

325° F (163° C)

21 - 24

 

155° F (68° C)

 

 

Well done

3 - 6 lbs

325° F (163° C)

27 - 30

 

170° F (77°C)

 

 

Rump Roast

 

 

 

 

 

 

 

Medium

3 - 6 lbs

325° F (163° C)

17 - 20

2

155° F (68° C)

 

 

Well done

3 - 6 lbs

325° F (163° C)

21 - 24

 

170° F (77°C)

 

 

Tip Roast

 

 

 

 

 

 

 

Medium

3 - 6 lbs

325° F (163° C)

27 - 30

2

155° F (68° C)

 

 

Well done

3 - 6 lbs

325° F (163° C)

32 - 35

 

170° F (77°C)

 

 

LAMB

 

 

 

 

 

 

 

Lamb Leg

3 - 6 lbs

325° F (162° C)

20 - 25

2

180° F (82° C)

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Loin

3 - 6 lbs

325° F (162° C)

20 - 25

2

180° F (82° C)

 

 

Pork Chops

 

325° F (162° C)

35 - 40

3

180° F (82° C

Tips

 

1" thick

 

 

total time

 

 

 

Ham, fully

8 - 12 lbs

325° F (163° C)

12 - 14

1

130° F (54° C)

 

 

Cooking

 

Cooked

 

 

 

 

 

 

POULTRY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken, Whole

3 - 6 lbs

375° F (191° C)

20 - 25

1

180° F (82° C)

 

 

Turkey,

10 - 16 lbs

325° F (163° C)

12 - 14

1

18 0° F (82° C)

 

 

Unstuffed

 

 

 

 

 

 

 

Turkey

20 - 24 lbs

325° F (163° C)

9 - 11

1

180° F (82° C)

 

 

Turkey, Stuffed

10 - 16 lbs

325° F (163° C)

13 - 16

1

180° F (82° C)

 

 

Turkey, Stuffed

20 - 24 lbs

325° F (163° C)

10 - 13

1

180° F (82° C)

 

 

TurkeyBreast

4 - 6 lbs

325° F (163° C)

15 - 20

1

180° F (82° C)

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.

Tips Cooking

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Cooking Tips

Broiling Instructions

BroilingTip

Always use a broiler pan and grid for broiling. They are designed to provide drainage of excessliquid and fat away from the cooking surfaceto help preventsplatter, smoke, and fire.

To keep meat from curling, slit fatty edge.

Brush chicken and fish with butter several times asthey broil to prevent drying out. To prevent sticking, lightly grease broiler tray.

Broil on first side for slightly more thanhalf the recommended time, season, and turn. Season secondside 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 juicesto escape.

Remove the broiler pan from the ovenwhen you remove the food. Drippings will bake ontothe pan ifit is leftin the heated oven after broiling. While pan ishot, placedamp paper towel

over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the b roiler pan can be lined with aluminu m fo il to ma ke cleaning easier. Be sure the foil extends up theside of the pan. Although it si not recommended, the gridcan also be covered with foil. Be sure to slit openings to conform withet openings in the gri d so melted fat can d rain through to prevent spattering, smoking, or the posibility of grease fire.

Broiling Chart

Type and

 

 

 

Time

 

 

Cut of Meat

Weight

Setting

Rack

(minutes)

 

 

TeBEEF

 

 

 

 

 

 

 

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

 

Cooking

Chicken pieces

2- 3 lbs total

Convection Broil

3

25

- 30

 

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

 

 

 

 

 

 

 

 

 

Tips

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

 

 

36

37

Cooking Tips

Convection Dehydrate/Defrost

Convection Dehydrate

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

1.Prepare the foodas recommended.

2.Arrange the food on drying racks (notincludedwith the oven; contact a local store handling speciality cooking utensils).

3.Set the appropriate "low" temperature and turnthe selector to TruConvec™.

Convection Defrost

1.Place the frozen food on a baking sheet.

2.Set thetemperature control to OFF.*

3.Turn the selector toTruConvec™.

*IMPORTANT

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

WARNING

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

Cleaning & Maintenance

Any piece o f equipment works better and l asts longer when maintained pr operly an d k ept clean. C ooking e quipment i s n o 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 35-38 for complete instructions. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

Control Knobs

MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent an d warm wa ter. D ry 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. NOTE: It is not recommended that stainless steel cleaner be used on any s urface that contains graphics, s uch as t he c ontrol panel area. For these areas containing graphics, it is recommended to only use hot, soapy water for cleaning. 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, t hen use a w ooden or n ylon s patula 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 s urface, as citric acid will p ermanently discolor stainless steel. Wipe up any spills immediately.

Care Product

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39

Product Care

Cleaning and Maintenance

Brass Parts

CAUTION

All special ordered bras parts are coatedwith an epoxy coating. DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON ANY BR ASS PARTS. All bras s b ody p arts sh ould be wi ped regularly with hot soapy water. When hot soapy water will not do t he j ob, use every day household cleaners t hat are n ot abrasive.

Broiler Pan and Grid

Clean with detergent and hot water. For st ubborn spots, use a soap-filled steelwool pad.

Oven Racks

Clean w ith detergent and ho t water. Stu bborn spots c an b e scoured with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS USING TH E SE LF-CLEAN C YCLE. Th ey co uld sustain damage due to the extreme heatof the Self-Clean cycle. The oven rack supports are designed toremain in the oven during the Self-Clean cycle.

Meat Probe

The meat probe may be cleaned with soap and water or a soapfilled scouring pad. C ool the probe bef ore c leaning. Scour stubborn spots with a soap-filledscouringpad, rinse and dry.

Do not immerse the meat probe in water.

Do not store the probein the oven.

Before starting the Self-Clean cycle:

1.Remove the oven racks, and any other items/utensils from the oven. The high heat generated during thecleaning cycle can discolor, warp, and damage thes e ite ms. T he o ven r ack supports are designed to remain in the oven during the SelfClean cycle. Do not use foil or liners in the oven. During the SelfClean cycle foil can burn ormelt and damage the oven surface.

2.Wipe off any large spills from the oven bottom and sides. Never use oven c leanersinside a s elf-cleaningov en o r o n r aised 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 to2 inches nsidei the frame with detergent and hot water. Rinse thoroughly and dry.

Cleaning and Maintenance

WARNING

To Prevent Personal Injury

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

WARNING

Burn or Electrical Shock Hazard

Make s ure all co ntrols a re O FF and oven is C OOL before cleaning. Failure to do so can result in burns or electrical shock.

CAUTION

Do not touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch! During the first few times the self-cleaning feature is used, there may be some odor and smoking from the curing of the binder in the high-density insulation used in the oven. When the insulation is thoroughly cured, this odor will disappear. During subsequent s elf-cleaning c ycles, y ou may sense an odor characteristic of h igh t emperatures. Ke ep t he k itchen w ellvented during the self-cleaning cycle.

Care Product

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41

Product Care

Cleaning and Maintenance

Self-Clean Cycle

This ov en features an automatic pyrolytic self-cleaning cy cle. During thiscycle, theoven reacheselevatedtemperatures in order to burn off soil and deposits. An integral smoke eliminator helps reduce od ors associatedwith the s oil burn-off. A powder a sh residue isleft ni the bottom of the oven after completion of the SelfClean cycle. The door latch is automatically activatedteraf selecting the Self-Clean setting. Thelatch ensures that the door cannot be openedwhile the oven interioris at clean temperatures.

To start the Self-Clean cycle:

1.Close the door completely.

2.Turn the oven selector knob clockwiseot the self-clean mode.

3.Turn the temperature control knob past the clean setting until the knob stops. At this time, theclean indicator light will come on. Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The ovenindicator light will remain on until the oven reachestheself-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 lightwill remain on until the self-clean is completedor interruptedand the oven temperature drops to a safe temperature. A complete cycle approximately 3 1/2 hours with an additional 30 minutesneededfor the oven to cool down enough for thedoor latchto 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-cleancycle.

5.When the cycle is completed, turn both the oven selector and temperature control knob to the off position. When the oven has completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.

To stop the Self-Clean cycle:

To cancel or interrupt the self-cleaning c ycle, t urn b oth th e 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 hascompletely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.

Cleaning and Maintenance

Replacing Interior Halogen Oven Lights

CAUTION

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

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

1.Unsnap glass light cover using a screwdriver in the access groove.

2.Firmly grasp light bulb and pull out.

3.Replace with halogen bulb using volt and wattage requirements listed on glass cover.

4.Replace the light cover by snapping glass cover onto metal box.

5.Reconnect power at the main fuse or circuit breaker.

glass light cover

access groove

light bulb

Power Failure

Do not attempt to us e d uring a power failure. Unit will not function.

Care Product

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43

Trouble Shooting Guide

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.

 

 

 

Product Care

Service Information

If your oven should fail to operate, check to see whether the circuit breaker is open or the fuse is blown.

If service is required, call your Viking dealer or authorized service agency. The name of the authorized service agency can be obtained from the Viking dealer or distributor in your area.

When you call for service, have the following information readily available:

Model number

Serial number

Date of purchase

Name of dealer from whom purchased

Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue to have service problems, contact Viking Range Corporation at 1-888-VIKING1 (845-4641), or write to:

VIKING RANGE CORPORATION

PREFERRED SERVICE

1803 Hwy 82W

Greenwood, Mississippi 38930 USA

Record the 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.

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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 befree from defective materials or workmanshipin 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 oris 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 D EALER WITHIN N INETY ( 90) DAY S FROM DA TE OF ORIG INAL 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 inpainted parts and porcelain parts as well as differences in kitchenlighting, product locations, and other factors.

FIVE YEAR LIMITED WARRANTY

Any bake element, broil element, or convection cook element which fails due todefectivematerials 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 porcelainoven 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, foodservice ocationsl and institutional food service locations.

This warranty extends to the original purchaser ofthe 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 andCanada. 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 tothe 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 RangeCorporation service agency or representative. This warranty does not apply to commercialusage. Warrantor is not responsible for consequential or incidentaldamage 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 d efect or malfunction during the warranty p eriod, after a reasonable number of attempts by the warrantor to remedy the defects or malfunctions, the owner is en titled to e ither a re fund 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 ofthiswarranty, 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 purchaseto 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 questionof safety arise which could affect you.

Any implied warranties of merchantability and fitness applicable to the abo ve described bake el ement, broil element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the period ofcoverage of the applicable expresswritten 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 fromjurisdictionto jurisdiction.

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