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.

2

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

4

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

+ 16 hidden pages