Viking DEDO527TSS, DEDO530TSS, F20366B 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

F20366B

Built-In Electric

Touch Control Ovens

(102407J)

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Congratulations

WARNING

Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.

Warnings

Ifthe informationinthis manualis not followedexactly, a fire or explosionmay resultcausing propertydamage,personalinjury or death.

Some key features of this appliance include:

• 14 different cooking modes to make even your most challenging baking projects a success.

• Split baking and broiling elements, reducing your preheating time and heating your food more evenly.

• An extra-large reversing fan, allowing you to cook even large quantities of food more quickly and evenly.

• Four convection modes, offering greater air circulation to shorten cooking times and cook foods more evenly.

• Dual broiling elements, producing intense radiant heat for faster broiling and a larger coverage area.

• Three broiling modes, including a special low-broil mode for delicate broiling and top-browning.

• A profiled, hidden bake element for easier cleaning.

• Six adjustable rack positions with the largest usable baking space available in this class.

Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the dealer from whom you purchased this product, or contact our consumer support center at 1-888-VIKING1.

We appreciate your choosing a Viking® Range Corporation product and hope that you will again select our products for your other major appliance needs. For more information about the complete selection of Viking products, contact your dealer or go to www.vikingrange.com.

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.

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

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.

To avoid sickness and food waste when using automatic time baking:

• Do not use foods that will spoil while waiting for cooking to start, suchas disheswithmilk 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.

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

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Table of Contents Table of Contents

Getting Started

Important Safety Instrutions ________________________6

Product Controls

Oven Control Panel________________________________8 Built-In Electric Oven Features______________________10 Touch Pad Functions_______________________________11

Programming Modes

Clocksand Timers

SettingtheClock _____________________________16 SettingtheTimer _____________________________17 Cook Time andStopTime ____________________18

Oven Settings

Brightness____________________________________20 DegreeFormat (Fahrenheit or Celsius) _________20 Tones ________________________________________21 Tone Volume _________________________________23 Timeouts ____________________________________23 Clock Format(12-houror 24-hour) _____________24 SabbathMode _______________________________25

Cooking Tips

Rack Positions ______________________________________39 PanPlacement Tips_________________________________40 BakingTips ________________________________________40 Multiple Rack Baking _______________________________41 Conventional BakingChart __________________________42 ConvectionBaking Chart____________________________43 SolvingBaking Problems____________________________44 Broiling Tips________________________________________45 Broiling Chart ______________________________________46 Roasting Tips_______________________________________47 Conventional Roasting Chart ________________________48 ConvectionRoastingChart __________________________49

Product Care

Cleaning andMaintenance__________________________50

Self-CleanCycle _______________________________53 Replacing Light_____________________________________54 Trouble Shooting ___________________________________55 Error Handling______________________________________55 ServiceInformation _________________________________56 Warranty ___________________________________________57

Showroom Mode __________________________________25 Lock andUnlock ______________________________26

Interior Oven Lights___________________________26 RecipeFunction ___________________________________27 Warming Modes __________________________________29 Bake Modes ______________________________________30 Broil Modes ______________________________________33 Roast Modes______________________________________35 Meat Probe _______________________________________37

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Getting Started

Important Safety Instructions

• Use this appliance only for its intended use as described in this manual. Never use your appliance for warming or

Getting Started

heating the room. This is based on safety considerations.

• Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes.

• Do not attempt to repair or replace any part of this appliance unless specifically recommended in this manual. All servicing should be referred to a qualified technician. Warranty service must be performed by an authorized service agency.

• Children should not be left alone in the kitchen while the oven is in use.

CAUTION: Do not store items of interest to children over the unit. Children climbing to reach items could be seriously injured.

• GREASE - Grease is flammable and should be handled carefully. Do not use water on grease fires. Flaming grease can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam-type extinguisher. Let fat cool before attempting to handle it. Do not allow grease to collect around the oven or in vents. Wipe up spillovers immediately.

• Loose-fitting or hanging garments should never be worn while using the appliance. Do not drape towels or materials on oven door handles. These items could ignite and cause burns.

• Use only dry potholders. Moist or damp potholders on

hot surfaces may result in burns from steam. Do not let potholder touch hot surface areas. Do not use a towel or other bulky cloth.

• Keep area clean and free from combustible materials, gasoline, and other flammable liquids. Never use your oven as a storage space. Combustible items (paper, plastic, etc.) may ignite, and metallic items may become hot and cause burns.

Important Safety Instructions

• Do not heat unopened food containers; build-up of pressure may cause the container to explode and result in injury.

• Always position oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

• Use care when opening oven door. Let hot air or steam escape before removing or replacing food. Hot air or steam can cause burns to hands, face and/or eyes.

• Keep oven vents unobstructed. The oven vent is located at the front of the oven and vents into the room.

• Do not clean door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move the gasket.

• No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the oven. Improper oven liners may result in a risk of electric shock or fire. Keep oven free from grease buildup.

• Before self-cleaning the oven, remove broiler pan, broiler grid, oven racks, and other utensils. Do not use your oven to clean other parts. A fan noise should be heard during the cleaning cycle. If not, call service before self-cleaning again.

• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN. Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.

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Oven Control Panel

Product Controls

Bake

Conventional, single-rack baking

(breads, cakes, cookies, pastry,pies,

entrees, vegetables)

Convection Bake

Multi-rackbaking for heavieror frozen

foods (e.g.,frozenpies, pizzas,entrees,

vegetables)

Defrost

Naturaldefrostingof food usingfan

withoutheat

Auto Roast*

Automatic searing of the outside of

meats;simplifies roasting

Oven Function and

Temperature Controls

Each ovenfunction hasa separatesetting.

(See descriptions)

TheSET controlup anddownarrows can be

used to set anytemperaturefrom

150° F (65.6° C) to 550° F (287.8° C).

Oven Selector Options

Broil

Three conventionalbroil settings for cuts of flat pieces of meator meat 1-2 inchesthick

Convection Broil

Fasterthanregularbroiling with lesssmoke

generationfor thicker meats

Dehydrate

Using the convectionfan over a

periodof time, water is removed

from food by evaporation

Meat Probe*

Automatically turnsthe oven off when the

internal temperature of the meat being

roasted is reached

Electronic Timing Center

TheElectronicTiming Center is used to program and control all

timingfunctions.

IMPORTANT–The time-of-day

must be set beforeany other

program canbe used.

TruConvec

Multi-rackbaking for breads, cakes,

cookies(upto 6 racks of cookies at

once)

Convection Roast

Roasting whole turkeys, wholechickens,

hams, etc.

Self-Clean

A self-cleaningcycleusing high heat to

burnoffsoils anddeposits

Proof*

Creates an optimal environment for the

risingof yeast in manykindsof dough

*Note: Premieremodelcontrol paneland featuresare shown.

Oven Selector

Controls

TheOvenSelector Controls

areused to turn theupper or

lower oven on and off.

Accesses, programs, andsaves cooking

cyclesfromfavorite recipes

Oven Light Controls

Controls the interior lights in theupper

andlower ovens

Oven Lock

Childproofingfeaturepreventingthe

controls from beingactivated when the

oven is not in use

Accesses customfeatures suchas display

brightness, Sabbath/Showroom modes,

Electronic Keypad

Entry

TheElectronicKeypad

Entry is usedto program

andcontrolalloven

functions.

Product Controls

Recipes*

Settings

andtones

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Built-In Electric Oven Features

Bake

Broil

Plug

Cable

Probe

Handles

Touch Pad Functions

Oven Function

and Temperature

Controls

Model/Serial Number Plate (under control

panel)

Meat Probe Jack

TruConvec™

Element

(behind baffle)

Interior Oven Light

Product Controls

Oven Control Panel

Electronic Key

Pad Entry

Broil Element

Interior

Oven Light

Oven Racks

(3/upper oven;

3/lower oven)

Bake Element

Lower Oven

Temperature Control

Both ovens share the temperature control.To use this feature, selectthe upper or lower oven, andthenset the desired temperature.Thecontrols canbe setat any temperature from 150° F (65.6° C) to 550° F (287.8° C).

Electronic Keypad Entry

Both ovens share the electronic keypadentry. Thealphanumeric keys can be used to programandcontrolall oven functions.

Oven Function SelectorControl

Both ovens offer 14 separate cookingmodes from which you canchoose theone that bestmeets yourcookingneeds.

Bake

When using this function, full-powerheatis radiated from thebakeelementin thebottom of the oven cavity, whilesupplemental heat is radiated fromthe broil element.Thisfunction is recommendedfor singlerack baking.Use this setting forbaking,roasting, and casseroles.

Product Controls

Premiere Designerdouble oven is shown above.

Meat Probe (available on Premieremodels)

Broil

This function is a dry-heat cookingmethod,using director radiant heat on three different settings:low, mediumand high.The distance betweenthe foods and thebroil elements determines broiling speed. This function is recommended forsmall, individualized cuts, such as steaks, chops, andpatties.

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Touch Pad Functions Touch Pad Functions

TruConvec

convection bake

convection broil

convection roast

Convection Broil

Using this function,the top

TruConvec™

Withthisfunction, onlythe rear element operates at full power. Thereis nodirect heatfromthe bottom or top elements, and themotorized fan in the rear of the oven circulates for even heating. Use this setting for foods that require gentle cooking, such as pastries, soufflés, yeast breads, quick breads, and cakes. This setting produces breads, cookies, and

other baked goods with an even texture and golden crusts. No special

Product Controls

bakeware is required. Use this function for single-rack baking, multiple-rack baking, roasting, and preparation of complete meals. This setting is also recommended when preparing large quantitiesof baked goods at one time.

Convection Bake

With this function, the bottom element operates at full power, and the top broil element operates at supplemental power.Themotorized faninthe rear of the oven circulates heated air, providing a more even heat distribution. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates

thehotandcoldspots found in conventional ovens. A major benefit of convection baking is the ability to prepare foodin larger quantities usingmultipleracks. Whenroasting usingthis setting, coolairis quickly replaced, searing meats on theoutside andretaining more juices and natural flavor on the inside with less shrinkage. With this heating method, foods can be baked and roasted at the same time with minimaltaste transfer, even when different dishes are involved, such as cakes, fish, or meat. Thehot air systemis especiallyeconomical whenthawing frozen food. Use this settingfor baking androasting.

elementoperates at full power. This functionis exactlythesameas regular broiling with the additional benefitof air circulation by themotorized fanin the rear of the oven.Smoke is reduced since theairflow also reduces peak temperatures on the food. Usethissettingfor broiling thick cuts of meat.

Convection Roast

Withthisfunction, the convectionelementrunsin conjunction withtheinner andouter broil elements. Thereversibleconvection fanrunsat a higherspeed in each direction, allowing themoisture to be sealed insidelarge cuts of meat, such as roasts. This saves time whencompared with singlefan convection roast modes.Use this setting for whole turkeys, whole chickens, and roasts.

NOTE: Because this function uses a high-speed convection fan for optimum cooking performance, some noise may be noticed from this high fan speed. This is normal.

Defrost

Withthe temperaturecontroloff, a motorized fan in the rear of the oven circulates air. This fanacceleratesnatural defrostingof the food withoutheat.

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

Product Controls

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Touch Pad Functions

Dehydrate

Withthisfunction, a motorizedfan in therearof the oven circulateswarmair. Over a period of time,the wateris removed from thefoodby evaporation. Removal of water inhibits growthof microorganisms and retards the activity of enzymes.It is importantto rememberthatdehydration does notimprovequality;onlyfresh,top-qualityfoods shouldbe dehydratedin your oven.

Proof*

This function usesa lowtemperatureto create an optimal environment forthe yeastto rise in manytypes of dough.

Recipes*

This settingaccesses, programs,and saves cookingcycles fromfavoriterecipes.

Self-Clean

Theself-cleaning cycleis designed to eliminatetheneed forscrubbing andscouring foodbaked onto theoven interior. During thiscycle, the oven uses high temperatures to burnoffsoilsanddeposits. An integral smoke eliminator reduces odors associatedwiththe soil burn-off. A powder ashresidueis left in the bottomof the oven after completionof the self-cleancycle. When the oven hascooled, remove any ashfromoven surfaces with a damp sponge or cloth.

Interior Oven Light Controls

Theupper andlower ovens have interior ovenlights controlledby the right touchpad.Pushthe lightbutton to turntheinteriorovenlights on and off.

Product Controls

Oven Lock

Product Controls

Auto Roast*

This function furthersimplifies roastingby automatically searingtheoutside of meats, raising the pre-set temperature by 100° F for a shorttimeto sear the outside of the meat. The temperature then returnsto the pre-set temperature in the standardconvection roastmode.

Meat Probe*

Theprobe temperature functionis used to automatically turntheovenoffwhenthe internal temperatureof meat being cookedis reached.

This child protection function prevents theovencontrols from being activatedwhentheovenis notin use.

Settings

Usethisfunction to access, program, and customize specialfeatures of youroven.Specialfeatures include tones,timeouts, displaybrightness,and the Sabbath mode.

*Note:The AUTO-ROAST, PROOF, RECIPEand PROBEfunctions are included on the Premieremodels.

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Clocks and Timers

Electronic Timing Center

TheElectronicTiming Centeris used to program andcontrol alltiming functionson your Viking appliance. It has four displayandprogrammingmodes that areactivated by thefourpushbuttons. Both the Timer and theCookTime/Stop Time Modes can be used to timecookingperiods. These features can even be used at the same time whenbothovens are in use. For example, youcan time-bake a casserole in theupper oven using theCookTime/Stop Time Mode,while broiling in the lower oven usingthe Timer. Oneovencanalsobe cleanedwhile timingfoodsin the other oven usingthe timer.

3. Use the up and down arrowsto change the current time.

Press and Release Press and Hold

Time increases by one

minute Time decreases by one

minute

4. Press the“SET”button on thetemperaturecontrolor the “CLOCKSET”button on the electronic timingcenter. The clock is now set.

Note: The time-of-day cannot be changed while there is a Bake Hours or Start Time cycle programmed into the timer.

Time increases by 10 minutes

Time decreases by

10 minutes

Programming Modes

Timer Alarm

Programming Modes

• At the end of a program,the alarmwillconsistof three beeps, followed by two beeps every10 seconds until the“CLEAR” buttonis pressed.

• Whenever a valid function key is pressedor when a control function startsautomatically, one beep willsound.

• When an invalid function key is pressed,twobeeps willsound.

Setting the Clock

Thetime-of-daymustbe set beforeany otherprogramcanbe used. When yourovenis first connectedto the power in your home, the timer display will show12:00.

To Program the Time-Of-Day:

1. Presseither the “UPPEROVEN”or “LOWEROVEN” button.

2. Pressthe“CLOCK SET” button. Theclock will begin to flash.

Theword “CLOCK”willbe liton the display.

3. Type in thecorrecttimeon theelectronicnumber keypad.

4. Pressthe“CLOCK SET” button again. The clock is now set.

Setting the Timer

Thetimer is designed for accurate timing andis ideal for baking delicate items such as biscuits, cookies, andpopovers, andfor precise broiling. The timercan be usedfor timing up to 12 hours. When settingthe timer, the time displayedwill decrease in 1 minuteincrements.Whenthetimercounts downto 1 minute,the timer alarm will give one shortbeepand the display willchange to seconds.Whenthe timerreaches0:00, thealarmwill giveone long beep.

To Set the Timer:

1. Press the“TIMER” button. The timer will display “0:00”and

theword “TIMER.”

2. Typein thedesiredduration timeon the electronicnumber keypad.

3. The timerwillstart automatically. (To cancel theentry, press the “CLEAR”button on the leftsideof thecontrolpanel before thecount down begins and thetimeis stillflashing.)

4. The timer is now set.

Alternate Method:

1. Presseither the “UPPEROVEN” or “LOWER OVEN”button.

2. Press the“CLOCK SET” button.Theclockwill begin to flash.

Theword “CLOCK”willbe liton the display.

Alternate Method:

1. Press the“TIMER” button. The timer will display“0:00” and

theword “TIMER”willbe liton the display.

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Clocks and Timers

2. Use the up and down arrowsto setthe timer.

Press and Release Press and Hold

Time increases by one

minute Time decreases by one

minute

3. Press “SET” or “TIMER” to programthe timer. (To cancel the entry, press the“CLEAR” button on the left side of the control panel.)

4. The timeris nowset.

Time increases by 10 minutes

Time decreases by 10 minutes

Cook Time and Stop Time

Withthe Viking oven, you canchoose what times you needto start and stop cookingyourfood. TheCookTimeandStopTime

Programming Modes

functions allowyou to programyour preferences.

Here’s how it works:

It is 2:00PM and youwould liketo have your dinner ready at 6:00 PM.By programming your oven with a two-hourcooktimeand a 6:00 PM stop time,yourovenwilldelay cookinguntil 3:50 PM.At 3:50, the oven willbegin preheating. At 4:00 PM, the oven will begin its two-hour cook time.

Cook Timeand Stop Time Facts:

Both ovens canbe set individually forCookTime and StopTime functions.

To Set Cook Time:

1. Select UPPER OVEN or LOWEROVEN.

2. Select an oven function and temperature before setting Cook

Time andStopTimefunctions.

3. Press“COOK TIME” and the displaywillflash “0:00”and

“COOK TIME”willbe litbelow.

4. Use numerickeyboard to entertheamount of timeneeded for

cooking.

5. Afterthe time is entered, thedisplaywillshow“COOK TIME”

under the timer field.(To cancel theentry, pressthe “CLEAR” buttonon theleftsideof the controlpanel.)

6. Press “SET” or “ENTER” if the cook time is correct. Cook time is set.

NOTE: Tocancel cook timeduring itscycle, press“COOK TIME” andthenpress the “CLEAR” button on the left side of the oven control. Cooking will continue if the oven is on.

To Set Stop Time:

1. Set Cook Time,following thesteps provided in the previous

section.

2. Press “STOP TIME” and “STOP TIME”willbe liton thedisplay.

3. Use numeric keyboard to enter thetimeyou want to stopfor

cooking.

4. Afterthetimeis entered, the displaywillflash thetime. (To cancelstoptime, press the “CLEAR”button on the left sideof thecontrolpanel.)

5.Press “SET” or “STOPTIME” if the stop time is correct. Stop time is set andwillbegin when the ovenis preheated.

NOTE: Display will show Cook Time and Stop Time. If you have entered a time incorrectly, you will hear a long beep and the display will not change.

NOTE: Tocancel stop timeduring itscycle, press“STOP TIME” andthenpress the “CLEAR”button on the left sideof theoven control. Cooking will continue if the oven is on.

When StopTime hasbeenreached:

1. Your oven will soundthree beeps, and“HOLD” will appear on thedisplay.

• The oven willstay at 150º F in holdmodefor two hours.

• Aftertwo hours, theovenwillsound four longbeeps and shut off.

2. Press “OFF” to turn off the oven manually.

Programming Modes

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Oven Settings

These functionsallow youto customize controlsto suit your specific tastes.

Brightness

This modeoffersusers theability to decrease or increasethe intensity of the brightness of the electronic display panel. Users maychoose between four levelsof brightness: 25%, 50%, 75%, and100%.

Tocustomize brightnesslevel:

1. Press “SETTINGS.”Settings menuwill appear in display.

2. Press theup or down arrows until“BRIGHTNESS:100%”

appearsin the display. (The% shown is the current brightnesslevel.)

3. Press “ENTER”to changebrightness level. Currentvalue will flash.

4. Move up anddownarrows to select desired brightness level.

5. Press “ENTER”to confirmbrightness level.

6. To exit theSettingsmenu, press “SETTINGS.”

Programming Modes

Degree Format

Theovenhas beenpreset to the Fahrenheit temperaturescale. Withthisfeature, users can switch to theCelsius temperature scale.

Tochange degreeformat to Celsius:

1. Press “SETTINGS.”Settings menuwill appear in display.

2. Press theup or down arrows until“DEGREES:

FAHRENHEIT” appears in the display.

3. Press “ENTER”to changedegree format. Current value will flash.

4. Use arrowkeysto select“CELSIUS.”

5. Press “ENTER”again to set degreeformat.

6. To exit theSettingsmenu, press “SETTINGS.”

Tones

This function allows you to define theduration of tonesand the numberof tones for differentevents. Your oven is programmed with differentaudible tonesas demonstratedby thefollowing chart:

Description

of Tone

1 Minute Left

Autostart

End of Hold

Timer Expired

Failure

Invalid Entry

Periodic

Reminder

Key Press Information Entry 1 0.1

Invalid Key Information Entry 3 0.1

Repeat Key Information Entry 0 0

Used in…

Min/Sec or Cook

Timer

Cooking mode or

timer starts without

pressing Set or

Enter

Cook Time/Stop

Time

Min/Sec or Cook

Timer

RTD error/Latch

error

Error in

programming

After cooking mode

finishes or during

programming to

prompt action by

user

Number of Tones

1 1

2 0.1

4 1

3 1

5 1

3 0.1

1 0.1

Duration

(measured

in seconds)

Programming Modes

Oven Light

Off

Oven Light

Turning light off 2 0.1

Turning light on 1 0.1

2120

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Oven Settings

Description

of Tone

Panel is

Locked Setpoint Reached

Meat Probe Roasting Modes 3 1 Meat Probe

within 10

degrees

Searing Time

Reached

Start Time

Reached

Panel is

Unlocked

Tochange thefrequency and/or duration of any of the above

Programming Modes

tone signals:

1. Press “SETTINGS.”Settings menu willappear in display.

2. Press theup or down arrows until“TONES…”appearsin the

display.

3. Press “ENTER,” and“RESTOREFACTORY DEFAULTS: NO” appearson the display.

4. Scroll up or down using thearrow keys to findthe Toneyou would like to change and press “ENTER.” Display will flash andappear as follows:

Used in…

Information Entry 3 0.1

Cooking Modes 1 1

Roasting Modes 2 1

Roasting Modes 3 1 Various Cooking

Modes

Information Entry 2 0.1

Number

of Tones

1 1

Duration

(measured

in seconds)

“Short Key Entry: 5 sec”

Timeout

Name

5. Press “ENTER,” andthe “1 x 1 SEC”value will flash.

6. Usingthenumeric keyboard, enter the number and the

duration of tonesdesired. Thenumber of tones canbe a value from 0 to 9. The duration of tonesis measuredin tenths of a second. You canenter a number from0.0 to 9.0.

7. Press “ENTER”whenfinished. The toneis customized to your preference. At thispoint theovenplays thenew tone.If you do not like it,return to Step10 to adjust thetone.

8. To exit theSettingsmenu, press “SETTINGS.”

Duration of

Timeout

Tone Volume

To change the TONE volume setting,

1. Press "SETTINGS." Settings menu will appear on display.

2. Press the up or down arrows until "TONES ..." appears on

the display.

3. Press "ENTER," and "RESTORE FACTORY DEFAULTS: NO" appears on the display.

4. Press the down arrow until "VOLUME: HIGH" appears on the display.

5. Press "ENTER" to change volume level. The current value will flash.

6. Use up and down arrows to select the desired volume level. Setting options are “HIGH”, “LOW” and “OFF.”

7. Press "ENTER" to confirm volume level setting.

8. To exit the Settings menu, press "SETTINGS.”

Timeouts

Your ovenis programmed with 4 presettimeouts thatallow the user varyingamountsof time to key in entries to the oven control display. The amount of time allowed the user to respond to a programming promptis calleda timeout. If the user fails to make an entryduring the timeoutperiod,the ovenwilldefault to its previous mode.

If you find that theamount of timeallowed for programming does notmeetyourneeds, you canredefine thelimits of any of the four timeouts. The chart belowdefines the 4 timeouts,their duration, and when they’re used:

Description

of Timeout

1 Short Entry

2 Medium Entry

3 Long Entry

Lock Key

Hold Time

Used in…

Cycle setpoint, meat probe

setpoint, and setting the

minute/second timer

Entering cook/stop times,

setting time, selecting functions and settings

Selecting, editing, and

entering Recipes

Locking the Oven 3 seconds

Duration

Timeout

5 seconds

10 seconds

30 seconds

Programming Modes

Page 13

Oven Settings

To change the duration of a Timeout:

1. Press “SETTINGS”. Settings menu will appear in display.

2. Press the up or down arrows until “TIMEOUTS…” appears

in the display.

3. Press “ENTER” and “RESTORE FACTORY DEFAULTS”: NO” will appear on the display.

4. Scroll up or down using the arrow keys to find the timeout you would like to change and press “ENTER.” Display will flash and appear as follows:

“1 Minute Left: 1 X 1 sec”

Tone Name

5. Using the numeric keyboard, enter the number of seconds

desired.

6. Press “ENTER” when finished. Timeout is customized to your preference.

Programming Modes

7. To exit the Settings menu, press “SETTINGS.”

Number of

Tones

Clock Format

This feature allows users to choose a 12-hour or 24-hour format for the clock display.

To program the clock format:

1. Press “SETTINGS.” Settings menu will appear in

display.

2. Press up and down arrows until “12 or 24 HOURS: 12”

appears in the display.

3. Press “ENTER” and the current setting will flash in the

display.

4. Use arrow keys to choose “12” or “24.”

5. Press “ENTER” again to accept desired clock format.

6. To exit the Settings menu, press “SETTINGS.”

5. Push “SET” button.

6. Use the up arrow to toggle between “YES” and “NO”.

7. Select “YES” and push “SET” button. 8

. To exit the “SETTINGS” menu, press “SETTINGS”.

Duration of Tones

(in seconds)

Sabbath Mode

This mode offers users belonging to religions with “no work” restrictions to program their ovens to comply with the Sabbath requirement. When the oven door is opened in Sabbath mode, the oven light stays off while the convection fan and heating elements remain on.

To program the Sabbath mode:

1. Press “SETTINGS”. Settings menu will appear in display.

2. Press up or down arrows until “SABBATH: NO” appears

in the display.

3. Press “ENTER,” and “NO” will flash on display.

4. Use arrow keys to choose “YES” or “NO.”

5. Press “ENTER” again to accept Sabbath mode.

6. To exit the Settings menu, press “SETTINGS.”

Showroom Mode

This mode allows the oven to be hooked up to a 120 volt electrical supply for display or showroom mode purposes. In this mode, the electronic display/controls and oven lights will function but the heating elements and convection fan will NOT function.

To program the Showroom mode:

1. Press “SETTINGS”. Settings menu will appear in display. 2 Use the down arrow to scroll to “TIMEOUTS”.

3. At “TIMEOUTS” mode, hold the down arrow for 5 seconds.

4. Use the down arrow to scroll to “SHOWROOM”.

5. Push “SET” button.

6. Use the up arrow to toggle between “YES” and “NO”.

7. Select “YES” and push “SET” button. 8

. To exit the “SETTINGS” menu, press “SETTINGS”.

Programming Modes

Page 14

Oven Settings

“Amy’sOatmeal Cookies”

Recipe Function

(PremiereModel Only)

Lock and Unlock

This feature prevents thecontrolpadsfrom being activated while theovens arenotbeing used.

Tolockthe ovens:

1. Press on the right side of yourovencontrol panel.Display shows“HOLD FORLOCK.”

2. Whenlocked, three short beeps will soundand the display will show“PANEL IS LOCKED.”

3. To unlock the oven, pressand hold“UPPER OVEN”or “LOWEROVEN” for3 seconds. Whenunlocked, two short beeps will soundand the display willshow“PANEL IS UNLOCKED.”

Interior Oven Lights (Two Pads)

Each ovenhasan interior light that can be turnedoffandon using the designatedbuttons on theovencontrolpanel.

Programming Modes

Press or to turn on the lightin theupper or lower oven. (You will hear a beep to signal that the light is on.)

Press or again to turn off the light in the upperor lower oven.(Youwillheartwo beepsto signalthatthelight is off.)

Entering Recipe Name

This function programs and saves up to 100 cooking cycles from favorite recipes. Recipe names are entered on the numeric keypad on the right side of the keyboard. When a key with several letters is pressed for the first time, the first letter is entered. If the same key is pressed a second time, the second letter is entered, and so on. For example, if the key “2 ABC” is pressed once, the letter ‘A’ is entered. If the key is pressed 2 times, the letter ‘B’ is entered. If the key is pressed 3 times, the letter ‘C’ is entered. If the key is pressed 4 times, the digit ‘2’ is entered. Then lower case ‘a’, then ‘b’, then ‘c’, then ‘A’ again, and so on.

If nothing is pressed within 2 seconds, the cursor moves to the next position. To return to the previous position use the right “CLEAR” key. Pressing the ‘1’ key will also move the cursor to the next position as well as entering a space.

When subsequent characters are entered, the case and type of the character matches the previous character. For example, if the previous character is a digit, then pressing the “2 ABC” key once would result in the digit ‘2’. If the previous character is a lower case letter, then pressing the “2 ABC” key once would result in the letter ‘a’.

Programming Modes

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Recipe Function(Premiere Model Only)

WARNING

Warming Modes

Entering a new recipe

1. Hit “RECIPES” twice.

2. “NAME” shouldbe flashing.

3. Enter a recipename using numeric keypad.

4. Hit a Bake functionkey.

5. Use arrowor numeric keypad to set thetemperature.

6. If needed,hit “COOK TIME” key to entercook time.

7. Hit “SET” or “ENTER” to save the recipe.

Editing a recipe

1. In the recipe list mode, hit “RECIPES.”

2. Recipe name should be flashing.

3. Use the following instructions to make changes:

• To change recipe name,use numerickeypad.

• To change cycle,press a Cyclekey.

• To change temperature, press an arrowkey.

• To change cook time, press the “COOK TIME”key.

4. Hit “SET”or “ENTER” to save therecipe.

Using a recipe

Programming Modes

1. Touse a programmed recipe, scroll through the list and press

“ENTER” or “SET”to select and start the program.

Deleting a recipe

1. In the recipe list mode, hit “RECIPES.”

2. Recipe name should be flashing.

3. Use right“CLEAR” key to erasethe name.

4. Hit “SET”or “ENTER.”

Dehydrate

This ovenis designed not only to cook, butalsoto dehydrate fruitsand vegetables. Hereare sometipsfor usingyourViking oven’s dehydratefeature:

1. Preparethe food as recommended.

2. Choose andpress “UPPEROVEN” or “LOWEROVEN.”

3.Arrange the food on drying racks (not includedwiththe oven,

butavailable from specialtycookingdealers).

4. Select“DEHYDRATE”fromtheovenfunctioncontrolpanel.

5. Press “SET” or “ENTER.”Dehydrate mode willbegin

immediately.

Defrost

This ovencandefrostfrozen food.To use thedefrostfunction, take thefollowing steps:

1. Placethe frozen food on a baking sheet.

2. Choose and press “UPPER OVEN”or “LOWEROVEN.”

3. Select“DEFROST” fromthe oven functioncontrolpanel.

4. Press “SET” or “ENTER” to begin defrosting. Thedefrost

mode willbegin andthedefrosttemperaturewillbe displayed.

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

Proof

This function usesa lowtemperaturebetween90º and 110º F to createan optimal environment forthe yeastto rise in manytypes of dough. To use the proof function,takethefollowing steps:

Programming Modes

1. Placethe doughon a bakingsheet.

2. Choose and press “UPPER OVEN”or “LOWEROVEN.”

3. Select“PROOF”from theovenfunctioncontrolpanel.

4. Press “SET” or “ENTER” to begin proofing.

Oven Off

Theovenwillcontinue operating untilyou pressthe“OFF” buttonfor the oven youare using. Forexample,if you are cookingin the “UPPER OVEN,” press the “OFF”button nearest this button on the controlpanel.

Page 16

Bake Modes

Bake

This function is recommended for single-rack baking. Usethis settingforbaking, roasting, andcasseroles. To bake,follow these steps:

1. Arrangethe oven racksin the desired positions beforeheating theoven.

2. Select “UPPER OVEN” or “LOWER OVEN.”

3. Set the Oven Function Selectorto “BAKE.”Temperature

displayflashesa presettemperatureof 350º F.

4. Set the temperature usingoneof thefollowing twomethods: a. Confirm presettemperature and press “SET” or “ENTER.”

Theovenwillbegin Bake Preheat immediately.

b. Change thetemperatureby typing thedesiredtemperature

on the numeric keypad or using theup anddownarrow keys. Press“SET” or “ENTER” when finished.Theovenwill begin Bake Preheat immediately.

Programming Modes

Convection Bake

This function is recommended for multi-rack baking.Foods canbe baked and roasted at the same timewithminimaltaste transfer, even whendifferentdishes are involved,suchas cakes,fish, or meat. Touseconvection bake,takethe following steps:

1. Arrangethe oven racksin the desired positions beforeheating theoven.

2. Select “UPPER OVEN” or “LOWER OVEN.”

3. Set the Oven Function Selectorto “CONV. BAKE.”

Temperature display flashesa presettemperatureof 325º F.

4. Set the temperature usingoneof thefollowing twomethods: a. Confirm presettemperature andpress “SET” or “ENTER.”

Theovenwillbegin Conv. Bake Preheatimmediately.

b. Change thetemperatureby typing thedesiredtemperature

on the numeric keypad or using theup anddownarrow keys. Press“SET” or “ENTER” when finished.Theovenwill begin Conv. Bake Preheat immediately.

Programming Modes

During Bake Preheat

Thedisplaywillalternate betweenshowing the set baking temperature andthe actual preheat temperature every 5 seconds. When theset baking temperature is reached,one long beep will sound and thedisplay willshow“BAKE.” Open oven doorand putfoodin oven.

During Convection BakePreheat

Tochange settemperature during preheat stage:

Press and Release

Temperature increases by 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

Tochange settemperature during preheat stage:

Press and Release

Temperature increases by 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

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Bake Modes

Broil Modes

TruConvec™

This function is idealfor foodsthatrequire gentle cooking,singlerack baking,multiple-rack baking, roasting,and preparationof complete meals.Thissetting is alsorecommended when preparinglarge quantitiesof baked goodsat onetime. To use TruConvec™,take the following steps:

1. Arrangethe oven racksin the desired positions beforeheating theoven.

2. Select “UPPER OVEN” or “LOWER OVEN.”

3. Set the Oven Function Selectorto “TRUCONVEC.”

Temperature display flashesa presettemperatureof 325º F.

4. Set the temperature usingoneof thefollowing twomethods: a. Confirm presettemperature and press “SET” or “ENTER.”

Theovenwillbegin TruConvec™Preheatimmediately.

b. Change thetemperatureby typing thedesiredtemperature

on the numeric keypad or using theup anddownarrow

Programming Modes

keys. Press“SET” or “ENTER” when finished.Theovenwill begin TruConvec™ Preheatimmediately.

Conventional broilingis most successful for cuts of meatone to twoinches thick, and is alsosuitable forflatpieces of meat.

High Broil

Withthissetting, heatradiates at full powerfrom bothbroil elements, located in the top of the oven cavity. The distance betweenthefoods and the broilelements determines broiling speed.For fast broiling, place food as closeas twoinches from thebroil element, or on thetoprack. Fastbroiling is bestfor meats where"rare to medium" donenessis desired. Use this settingforbroiling small andaveragecutsof meat.

Medium Broil

Withthissetting, inner andouter broil elementspulseon and off to produce lessheatfor slow broiling. Forslowbroiling, allow about four inches betweenthe top surface of your food and the broil element.Slowbroiling is best for chickenandham.Use this settingforbroiling small andaveragecutsof meat.

LowBroil

This modeuses onlya fraction of the oven’s availablepower to theinner broil element to producedelicatetop-browning in only three to fourminuteson items such as meringue.

Programming Modes

To Use Broil:

During TruConvec™ Preheat

Tochange settemperature during preheat stage:

Press and Release

Temperature increases by 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

1.Arrange the oven rack in the desired position before turningthe broiler on.

2.Placethefoodin thecenter of the cold broilerpan and grid supplied with youroven, andthenplace thebroilerpanin the oven.

3.Select “UPPEROVEN” or “LOWEROVEN.”

4.Set the Oven Function Selector to “BROIL.” Display will show

“BROILHIGH”and“ON”willflash. Medium andlow displays will show“CONV BROILM” and“CONV BROILL.”

5.Choose power levelfor BROIL: a. For“HIGH BROIL,” press“SET.” b. For “MEDIUM BROIL,” press down arrow keyonce. Display

will change to MED,thenpress “SET.”

c. For “LOW BROIL,” pressdownarrow key twice. Display will

changeto LO,thenpress “SET.”

6.Closethedoorto theoven. Withclosed-doorbroiling, the broil elementmight cycle on and off if an extended broiling time is required.A built-in smoke "eliminator" in the top of the oven will helpreducesmoke andodors.

7.Whencooking is complete, pressthe “OFF”button for the selected oven.

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Broil Modes (cont.)

Roast Modes

Convection Broil

Convectionbroiling hasthe advantageof broilingfoodslightly more quicklythan conventional. Convection broiling of meats also produces better results, especiallyfor thickcuts. This is because meat sears on the outside andretainsmore juices and natural flavorinside with less shrinkage.

To Use Convection Broil:

1.Arrange the oven rack in the desired position beforeturning

thebroileron.

2.Placethefoodin thecenter of the cold broilerpan and grid supplied with youroven, andthenplace thebroilerpanin the oven.

3.Select “UPPEROVEN” or “LOWEROVEN.”

4.Set the Oven Function Selector to “CONV. BROIL.”Displaywill

show “CONV BROILH” and “ON” will flash. Medium and low displays will show“CONV BROILM” and “CONVBROILL.”

5.Choose power levelfor CONVECTION BROIL: a. For“HIGH CONVECTION BROIL,” press“SET.” b. For “MEDIUM CONVECTION BROIL,” press downarrow

Programming Modes

keyonce. Displaywillchange to MED,thenpress “SET.”

c. For “LOW CONVECTION BROIL,” pressdownarrow key

twice.

d. Display will change to LO, then press “SET.”

6.Closethedoorto theoven. Withclosed-doorbroiling, the broil

elementmight cycle on and off if an extended broiling time is required.A built-in smoke "eliminator" in the top of the oven will helpreducesmoke andodors.

7.Whencooking is complete, pressthe “OFF”button for the selected oven.

Convection Roast

Usethisfunction whenroasting tendercutsof meat or poultry of anysize. To use Convection Roast, follow these steps:

1.Arrange the oven racks in the desired positionsbeforeheating theoven.

2.Select “UPPEROVEN” or “LOWEROVEN.”

3.Set the Oven Function Selector to “CONV. ROAST.”

Temperature display flashesa presettemperatureof 325º F.

4.Set the temperature using one of the following two methods: a.Confirm preset temperature andpress “SET”or “ENTER.”

Theovenwillbegin ConvectionRoast Preheat immediately.

b. Change thetemperatureby typing thedesiredtemperature

on the numeric keypad or using theup anddownarrow keys. Press“SET” or “ENTER” when finished.Theovenwill begin Convection Roast Preheat immediately.

During Convection Roast Preheat

Thedisplaywillalternate betweenshowing the set temperature andthe actual preheat temperature every 5 seconds. When the settemperature is reached,one long beep will soundandthe displaywillshow “CONV. ROAST.” Open oven door and put food in oven.

Tochange settemperature during preheat stage:

Programming Modes

Oven Off

Theovenwillcontinue operating untilyou pressthe“OFF” buttonfor the oven youare using. Forexample, if you are cookingin the “UPPER OVEN,” press the “OFF”button nearest this button on the control panel.

Press and Release

Temperature increases by 5º F (or 2º C)

Temperature decreases by 5º F (or 2º C)

Page 19

Plug

Cable

Probe

Handles

Roast Modes

Meat Probe(Available on Premiere Models)

Auto Roast

Usethisfunction to simplify roastingby automaticallysearingthe outsideof roasts. To useAutoRoast:

1.Arrange the oven racks in the desired positionsbeforeheating theoven.

2.Select “UPPEROVEN” or “LOWEROVEN.”

3.Set the Oven Function Selector to “AUTOROAST.”

Temperature display flashesa presettemperatureof 325º F.

4.Set the temperature using one of the following two methods:

a. Confirm preset temperature,press “SET”or

“ENTER.” Theovenwillbegin TruConvec™Preheat immediately.

b. Change the temperature by typing the desired

temperature on the numeric keypador using theup anddownarrow keys.Press “SET” or “ENTER” when

Programming Modes

finished. The oven will begin TruConvec™Preheat immediately.

During Auto Roast Preheat

Thedisplaywillalternate betweenshowing the set roasting temperature andthe actual preheat temperature every 5 seconds.

When Set Auto Roast TemperatureIs Reached

Onelongbeepwillsound andthedisplay will show “SEARING.” Theovenwillremainat searingtemperature (settemperature plus 100º F) for 30 minutes.If set, theCookTimetimer will begin.

To TurnOff Oven:

Press the “OFF”button on the control paneldisplay for the oven youareusing. One beep willsound andthe oven willturn off.

The meat probe takes the guesswork out of roasting by cooking foods to the ideal internal temperature. Theprobe settingis used to automatically turn the oven off when meat reaches its optimal internal temperature. Your Viking oven’s built-in probewillhelpyoupreparemeats exactly as you want them.

Meat Probe Use and Care

• Use of probes otherthan the one providedwithyouroven mayresult in damage to the probe.

• Use the handles of the probe and plug wheninserting and removing them fromthe meat and outlet.

• To avoiddamagingyourprobe,never use tongsto pull on the cable when removing.

• To avoidbreaking the probe, make surefoodis completely defrostedbefore inserting.

• To prevent possible burns, do not unplug the probefrom the outletuntiltheovenhas cooled.

• Never leave theprobe insidetheovenduring a self-cleaning cycle.

• Never store the probe inside theoven.

To Insert the Meat Probe:

After preparing the meatand placing it on thebroilerpan,follow these stepsfor proper probe placement:

1.Lay the probe on the outside of the meat alongthetop or side anduse your finger to mark wheretheedgeof themeat meets the probe.The pointwhere they meet should rest in thecenter of the thickest,meatiest part of the roast.

2.Insert theprobe completely intothemeat. It shouldnottouch thebone, fat, or gristle.

Programming Modes

• Forroastswithno bone, insert the probe into the meatiest

part of the roast.

• Forbone-inham or lamb, insertthe probeinto the center

of the lowestlarge muscleor joint.

• Witha whole turkey, insert the probe into the meatiest part

of the inner thighfrom below andparallelto the leg.

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SETSET

Meat Probe(Available on Premiere Models)

Cooking Tips

To Set the Meat ProbeFunction:

• A cookingmodemustbe selected beforesettingmeatprobe.

• Bake, ConvectionBake,ConvectionRoast, TruConvec™, and ConvectionBroil are thecooking modesthatcanbe used with themeatprobe function.

• Set the internal temperature about 10°F lower than the actualdesiredinternaltemperature. The meat willcontinue to cook whenremoved from theovenand will reach desired internal temperature while “standing.”

1.Insert probe intothe meat and slide into oven.Double oven modelshavea meatprobe in the upperovenonly.

2.Plugthe probeinto the outlet locatedon the left interior wallof theovenand closetheovendoor.

3.Press the“MEAT PROBE”button on thecontrolpanel. The displaywillshow “SETPROBE”andflashingpreset temperature.

4.The preset temperature of 160º F or a storedtemperaturewill be displayedon the electronictiming center. If you desire this temperature, the probe modewillbegin after 10 seconds.

Programming Modes

5.To setanothertemperature, usethe keypad to enterthe

desired temperature andpress “SET” or “ENTER.”

• The temperaturemust bewithintherange of 120º to 190ºF.

• Display alternates between cook mode and probe

temperature.

• Probetemperaturedisplays LO until100ºF is reached, then

displays actualtemperature.

6.Whenthe probeis within 10ºF of setpoint, two long beeps will sound.Whenthe setpointis reached, threelongbeeps will sound and theovenwillturnoff.Thedisplay will alternate betweencookmode and “DONE.” One short beep will sound every minuteuntil the probe function is closed.

7.Press anykey to close theprobe function.

Rack Positions

Each ovenis equipped withthree tilt-proofracks. Premiere modelshavetwo standardtilt-proofracks andone TruGlide™ rack. With theTruGlide™ rack, the bottom section remains in the oven andthe top sectionsmoothly glides outward whenpulled. This reducesthechancesof spills fromitems that containjuice or liquid.Thisrack can be usedin any of the six rackpositions.

Position 6 Position 5 Position 4 Position 3 Position 2 Position 1

Cooking Tips

Allovens have six rackpositions. Position 6 is thefarthestfrom the oven bottom.Position1 is the closest to the ovenbottom.The racks can be easily removedandarrangedat various levels. For best results withconventional baking,do not usemorethan one rack at a time.It is alsorecommended, whenusing two racks, to bake withtheracks in positions2 and4 or positions 3 and 5.

1. Arrange the oven racks in the desired positions BEFORE heatingtheoven. If cooking on two racksat thesametime, userackpositions 2 and 4 or positions3 and5.

2. Turn theOvenFunction selector to desired function.Cooking startsimmediatelyand stopswhenthe Oven Functionselector is turnedto OFF.

3. Set theTemperature Control to the desired temperature.

4. Placefoodin the ovenafter theOvenindicator lightgoesout.

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Cooking Tips

PanPlacement Tips

• When using large(15"x 13")flatpansor traysthatcover most of the rack, rack positions2 or 3 produce the best results.

• When baking on more than one rack,we recommend using oneof theconvection modesandthe 2nd and4th position or the 3rd and5th position for more evenbaking. When bakingon three racks, useany combination of positions 2, 3, 4, and 5 for more consistentresults.

• Staggerpans in opposite directions when two racks and severalpansareusedin ConventionalBakeMode. If possible, no pan should be directlyabove another.

• Allow 1 to 2 inches of air spacearound all sidesof each pan forevenair circulation.

Multiple Rack Pan Placement

Single Rack Pan Placement

• Some recipes mayrequireadjustment and testing when convertingfrom standard to convection modes. If unsurehow to convert a recipe, beginby preparingtherecipe in Conventional Bake. Afterachieving acceptable results, follow theconvection guidelines listedfor the similarfood type. Ifthe food is not prepared to yoursatisfaction duringthisfirst convectiontrial, adjustonly onerecipe variable at a time (cooking time, rack position,or temperature)and repeat the convectiontest. Continue adjustingonerecipe variableat a time until youachievethe results you are looking for.

• Make sure theovenracks arein the desired position beforeyou turnon the oven.

• Do not open the door frequentlyduring baking. Look through thedoorwindow to check doneness whenever possible. If you must openthedoor, the best time is during the last quarterof thebaking time.

• Bake to the shortest time suggested and check for doneness beforeadding moretime. Forbakedgoods, a stainless steel knife placedin the centerof theproductshould come out clean when thebaked itemis done.

• Usethe pan size and type recommended by the recipeto ensurebestresults. Cakes, quick breads, muffins, andcookies shouldbe baked in shiny, reflectivepansfor light, golden crusts. Avoid the use of old, darkened pans. Warped, dented,stainless steel and tin-coatedpansheatunevenlyandwillnot give uniformbaking results.

Cooking Tips

Multiple Rack Baking

Onemajor benefitof convection cookingis theabilityto prepare

Baking Tips

Cooking Tips

Becauseof variations in food density, surface texture,and consistency, some foods may be preparedmore successfully using theConventional Bakesetting. For this reason,conventional bakingis recommended when preparing bakedgoods, such as custard. You mayfindthatother foods also turnout bestwhen cookedin Conventional Bake Mode.

• As a general rule,to convert conventional recipes to convection recipes, reduce thetemperatureby 25° F (-3.9°C) andthe cookingtimeby approximately 10 to 15%.

foods in larger quantities. The uniformair circulationmakes this possible. Foodsthatcan be prepared on two or three racks at thesametimeinclude: pizza, cakes, cookies, biscuits, muffins, rolls,and frozen convenience foods.

Forthree-rackbaking, use any combinationof rack positionstwo, three,four, and five. For two-rack baking, use rack positions two andfouror positionsthree and five. Remember thatthe racksare numbered from bottom to top.

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Conventional Baking Chart

Convection Baking Chart

Food Pan Size Position Temp

Single Rack Time

(minutes)

BREADS

Biscuits Cookie Sheet 3 or 4 400° F (204.4° C) 8 - 10 Yeast Loaf Loaf Pan 3 or 4 375° Yeast Rolls Cookie Sheet 3 or 4 400° NutBread Loaf Pan 3 or 4 375°F( Cornbread 8" x 8" 3 or 4 400° Gingerbread 8" x 8" 3 or 4 350° Muffins MuffinTin 3 or 4 375° CornMuffins Muffin Tin 3 or 4 375

CAKES

Angel food Tubepan 3 or 4 375° Bundt Tubepan 3 or 4 350° Cupcakes Muffinpan 3or 4 350° Layer, Sheet 13"x 9" 3or 4 350° Layer, Two 9" round 3 or 4 350° Pound Loaf pan 3 or 4 350°

Brownies 13" x 9" 3 or 4 350° Choc. Chip Cookie Sheet 3 or 4 375° Sugar Cookie Sheet 3 or 4 350°

PASTRY

Cream Puffs Cookie Sheet 3 or 4 400°

PIES

Crust, Unfilled 9" Round 3 or 4 425° Crust, Filled 9" Round 3 or 4 375° Lemon Meringue 9" Round 3 or 4 350° Pumpkin 9" Round 3 or 4 350° Custard 6 - 4 oz cups 3 or 4 350°

Cooking Tips

ENTREES

EggRolls CookieSheet 3 or 4 400° Fish Sticks Cookie Sheet 3 or 4 425° Lasagna, frz Cookie Sheet 3 or 4 375° PotPie Cookie Sheet 3 or 4 400° Gr. Peppers Stuffed Quiche 9" Round 3 or 4 400° Pizza, 12" Cookie Sheet 3 or 4 400°

Mac. & Cheese, frz

VEGETABLES

Baked Potatoes On Rack 3 or 4 375° SpinachSouffle 1 qt. Casserole 3 or 4 350° Squash Cookie Sheet 3 or 4 375° FrenchFries CookieSheet 3 or 4 425°

13"x 9" 3 or 4 375°

Cookie Sheet 3 or 4 375°

F (190.6° C)

F (204.4° C)

190.6° C) F (204.4° C) F (176.7° C) F (190.6° C)

° F (190.6°C)

F (190.6° C) F (176.7° C) F (176.7° C) F (176.7° C) F (176.7° C) F (176.7° C)

F (176.7° C) F (190.6° C) F (176.7° C)

F (204.4° C)

F (218.3° C) F (190.6° C) F (176.7° C) F (176.7° C) F (176.7° C)

F (204.4° C) F (218.3° C) F (190.6° C) F (204.4° C) F (190.6° C) F (204.4° C) F (204.4° C)

F (190.6° C)

F (190.6° C) F (176.7° C) F (190.6° C) F (218.3° C)

30 - 35 12 - 15 30 - 35 20 - 25 35 - 40 15 - 20 15 - 20

35 - 45 45 - 55 16 - 20 40 - 50 30 - 35 60 - 65

25 - 30 12 - 15 10 - 12

30 - 35

10 - 12 55 - 60 12 - 15 40 - 45 35 - 40

12 - 15 18 - 21 65 - 70 35 - 40 65 - 70 25 - 30 15 - 20

60 - 65

60 - 65 45 - 50 50 - 55 15 - 20

Food Pan Size Position Temp

BREADS

Biscuits Cookie Sheet 2 & 4 Yeast Loaf Loaf Pan 2 & 4 Yeast Rolls Cookie Sheet 2 & 4 NutBread Loaf Pan 2 & 4 Cornbread 8" x 8" 2 & 4 Gingerbread 8" x 8" 2 & 4 Muffins MuffinTin 2& 4 CornMuffins MuffinTin 2 & 4

CAKES

Angel food Tubepan 3 or 4 325° Bundt Tubepan 3 or 4 325° Cupcakes Muffinpan 2 & 4 325° Layer, Sheet 13"x 9" 2 & 4 325° Layer, Two 9" round 2 & 4 325° Pound Loaf pan 2 & 4 325°

Brownies 13" x 9" 2& 4 325° Choc. Chip Cookie Sheet 2,3,& 4 350° Sugar Cookie Sheet 2,3,& 4 325°

PASTRY

Cream Puffs Cookie Sheet 2 & 4 375°

PIES

Crust, Unfilled 9" Round 2 & 4 400° Crust, Filled 9" Round 2 & 4 350° Lemon Meringue 9" Round 2 & 4 325° Pumpkin 9" Round 2 & 4 325° Custard 6 - 4oz cups 2& 4 325°

ENTREES

EggRolls CookieSheet 2 & 4 375° Fish Sticks Cookie Sheet 2 & 4 400° Lasagna, frz Cookie Sheet 2 & 4 350° PotPie Cookie Sheet 2 & 4 375° Gr. Peppers Stuffed Quiche 9" Round 2 & 4 375° Pizza, 12" Cookie Sheet 2 & 4 375°

Mac. & Cheese, frz

VEGETABLES

Baked Potatoes On Rack 3 or 4 350° SpinachSouffle 1 qt.Casserole 3 or 4 325° Squash Cookie Sheet 3 or 4 350° FrenchFries CookieSheet 3 or 4 400°

13"x 9" 2 & 4 350°

Cookie Sheet 3 or 4 350°

Single Rack Time

(minutes)

375°

F (190.6 C) 7 - 9

350°

F (176.7° C) 20 - 25

375°

F (190.6° C) 11 - 13

350°

F (176.7° C) 20 - 25

375°

F (190.6° C) 15 - 20

325°

F (162.8° C) 30 - 35

350°

F (176.7° C) 12 - 15

350°

F (176.7° C) 0 - 12

F (162.8° C) F (162.8° C) F (162.8° C) F (162.8° C) F (162.8° C) F (162.8° C)

F (162.8° C) F (176.7° C) F (162.8° C)

F (190.6° C)

F (204.4° C) F (176.7° C) F (162.8° C) F (162.8° C) F (162.8° C)

F (190.6° C) F (204.4° C) F (176.7° C) F (190.6° C) F (176.7° C) F (190.6° C) F (190.6° C)

F (176.7° C)

F (176.7° C) F (162.8° C) F (176.7° C) F (204.4° C)

30 - 35 35 - 40 15 - 17 30 - 32 25 - 30

5 - 50

20 -25

7 -10

9-10

4 - 27

7 - 9

50 - 55

4 - 5 35 - 45 30 - 35

8 - 10

13 -16 60 - 65 10 - 12 45 - 50 20 - 25 10 - 12

45 - 50

45 - 50 35 - 40 40 - 45 10 - 15

Cooking Tips

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Solving Baking Problems

Broiling Tips

Bakingproblems can occurformanyreasons. Itis important to remember that thetemperaturesettingand cooking timesyou are accustomed to using with your previousovenmay varyslightlyfrom those required with your newViking oven. You mayfindthatyou need to makesome adjustments.

• Always use a broiler pan andgridforbroiling. They are designed to provide drainageof excessliquid and fataway from thecookingsurfaceto help preventsplatter, smoke,and fire.

• To keepmeatfromcurling, slitfatty edges.

• Brush chicken andfishwithbutter several timesas they broil to

COMMON BAKING PROBLEMS AND REMEDIES

PROBLEM CAUSE REMEDY

Cakes burnedon the 1. Ovenwas too hot 1. Reduce temperature sides or notdone in center

Cakes crackon top 1. Batter too thick 1. Followrecipe; Add liquid

Cakes are not level 1. Batteruneven 1. Distribute batter evenly

Food toobrown on 1. Oven door opened 1. Use door window to bottom toooften check food

Food toobrown on 1. Rackposition too high 1. Use recom. rack position top

Cookiestooflat 1. Hotcookie sheet 1. Allow sheetto cool

Cooking Tips

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

Pies toolight on top 1. Ovennothotenough 1. Increasetemperature

2. Wrong pan size 2. Userecommendedpansize

3. Toomanypans 3. Reduce numberof pans

2. Oventoo hot 2. Reduce temperature

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

2. Ovenor racknot level 2. Level oven or rack

3. Panwaswarped 3. Use properpan

2. Darkpans beingused 2. Useshiny pans

Incorrect rackposition3.Userecom.rackposition

4. Wrong bakesetting 4. Adjustto conventional

5. Pantoolarge 5. Use proper pan

2. Ovennot preheated 2. Allowoven to preheat

3. Sides of pantoohigh 3. Use proper pans

2. Toomanypans used 2. Reduce no.of pans

3. Ovennot preheated 3. Allowovento preheat

2. Toomanypans used 2. Reduce no.of pans

Oven notpreheated

or convection setting as needed

betweenbatches

Allow oven to preheat

prevent drying out.

• To preventsticking, lightlygrease broilertray.

• Broil on first side forslightlymore thanhalftherecommended time, season, andthenturn. Season the secondsidejustbefore removing from the oven.

• Always pullthe rack out to “STOP” position beforeturning or removing food.

• Usetongs or a spatula to turn meats. Never pierce meatwith a fork, as thisallows the juices to escape.

• Remove the broiler pan from theovenwhenyouremove the food. Otherwise, drippings will bake onto the pan.

• Whilethe pan is hot,place a damppaper towel over the

grid. Drizzle with liquid dishwashing detergent andpour water over the grid. This will make cleaningeasier.

• You can also line the broiler pan with aluminum foilto

make cleaning easier. Be surethefoilextends up the side of the pan.

• Although it isn’t recommended, the grid canalsobe covered

with foil. Be sureto slit openings to conform with theopenings in the grid so that melted fatcan drainthrough. This willprevent spattering, smoking, or the possibility of grease fire.

Cooking Tips

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Broiling Chart

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

BEEF

Sirloin, 1"

Rare 12 oz Conventional Broil 57 Medium 12 oz Conventional Broil 59 Well done 12 oz Conventional Broil 5 11

T-Bone,3/4"

Rare 10 oz Conventional Broil 55 Medium 10 oz Conventional Broil 57 Well done 10 oz Conventional Broil 59

Hamburger, 1/2"

Rare 1/4 lb. ConvectionBroil 54 Medium 1/4 lb. Convection Broil 57 Well done 1/4 lb. Convection Broil 59

CHICKEN

Bnls Breast 1 lb. ConvectionBroil 4 18 Bone-inBreast 2 - 2 1/2lb. ConventionalBroil 4 20 Chickenpieces 2 -2 1/2 lb. Convection Broil 4 18 (min/lb)

HAM

Hamslice, 1" 1 lb. Conventional Broil 4 22

LAMB

RibChops, 1" 12 oz. ConvectionBroil 57 Shoulder 1 lb. Convection Broil 56

PORK

Loin Chops, 3/4" 1 lb. Convection Broil 4 14

Cooking Tips

Bacon Conventional Broil 4 6

FISH

Salmon Steak 1 lb. Convection Broil 57 Fillets 1 lb. Convection Broil 56

Roasting Tips

• Alwaysuse the broiler panand grid suppliedwitheachoven,

becausethehot air must be allowed to circulate aroundthe item being roasted.

• Do not coverwhatis being roasted;convection roastingseals in

juicesquickly for a moist,tender product. Poultrywillhavea light,crispy skin andmeats willbe browned,not dry or burned.

• Cook meats and poultrydirectly from therefrigerator. Thereis

no need for meat or poultry to stand at roomtemperature.

• As a general rule,to convert conventional recipes to convection

recipes, reduce thetemperatureby 25° F (-3.9°C) andthe cookingtimeby approximately 10 to 15%.

• Alwaysroast meats fat side up in a shallow pan,usinga roasting

rack. No bastingis requiredwhenthe fat side is up.

• Do not add water to the pan, as thiswillcause a steamed

effect. Roasting is a dry-heat process.

• Poultry should be placed breast side up on a rackin a shallow

pan. Brushpoultry with melted butter, margarine, or oil before andduring roasting.

• Forconvection roasting, do not use panswith tallsides, as this

will interfere with the circulation of heated air over thefood.

• When using a meat thermometer, insert theprobe halfwayinto

thecenter of the thickestportion of themeat. (Forpoultry, insertthe thermometer probe between the body andleg into thethickestpart of the inner thigh.) To ensure an accurate reading, the tipof theprobe shouldnottouch bone, fat, or gristle.

• Check themeattemperature halfway throughtherecommended

roasting time.

• After reading the thermometeronce, insertit 1¼ to 2 inches

(1.3 cm)further into the meat,thentakea second reading. If thesecond temperature registers below the first, continue cookingthemeat.

• Roasting times always varyaccording to the size,shape, and

qualityof meatsand poultry. Less tender cuts of meat are best prepared in theconventionalbake settingand may require moist cooking techniques.

• Removeroastedmeats from theovenwhenthe thermometer

registers5° F (-15° C) to 10°F (-12.2°C) lower than the desired doneness. This is becausethe meat will continueto cook after removal from theoven.

• Allow roasts to stand15 to 20 minutesafter takingthemout of

theovento make carving easier.

• If usinga cookingbag,foiltent, or othercover, use the

conventional bake setting ratherthaneither convection setting.

Cooking Tips

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Page 25

Conventional Roasting Chart

Convection Roasting Chart

Food Weight Temp (min/lb) Temp

Time

BEEF

RibRoast

Rare 4 - 6 lbs 325°F (162.8°C) 25 140°F (60.0° C) Medium 4 - 6 lbs 325°F (162.8° C) 30 155°F (68.3°C) Well done 4 - 6 lbs 325° F (162.8° C) 40 170°F (76.7°C)

Rump Roast

Medium 4 - 6 lbs 325°F (162.8° C) 25 155°F (68.3°C) Well done 4 - 6 lbs 325° F (162.8° C) 30 170°F (76.7°C)

TipRoast

Medium 3 - 4 lbs 325°F (162.8° C) 35 155°F (68.3°C) Well done 3 - 4 lbs 325° F (162.8° C) 40 170°F (76.7°C)

LAMB

Lamb Leg 3 - 5 lbs 325° F (162.8°C) 30 180°F (82.2°C)

PORK

Pork Loin 3 - 5 lbs 325° F (162.8° C) 35 180°F (82.2°C) Pork Chops 1 -11/4lbs 350° F (176.7°C) 55 - 60 N/A

1" thick Ham, fully 5 lbs 325° F (162.8° C) 18 130° F (54.4°C)

Cooked

POULTRY

Chicken, Whole 3 - 4 lbs 375°F (190.6° C) 30 180°F (82.2°C) Turkey, 12 - 16 lbs 325° F (162.8° C) 16 - 20 180° F (82.2° C)

Unstuffed Turkey 20 - 24 lbs 325° F (162.8° C) 16 - 20 180° F (82.2°C) Turkey, Stuffed 12 - 16 lbs 325° F (162.8°C) 17 - 21 180° F (82.2°C)

Cooking Tips

Turkey, Stuffed 20 - 24 lbs 325° F (162.8°C) 17 - 21 180° F (82.2°C) Turkey Breast 4- 6 lbs 325° F (162.8° C) 20 180°F (82.2°C)

total time

Internal

Food Weight Temp (min/lb) Temp

BEEF

RibRoast

Rare 4 - 6 lbs 325° F (162.8° C) 25 140°F (60.0° C) Medium 4 - 6 lbs 325° F (162.8°C) 24 155°F (68.3°C) Well done 4 - 6 lbs 325°F (162.8°C) 30 170° F (76.7° C)

Rump Roast

Medium 4 - 6 lbs 325° F (162.8°C) 20 155°F (68.3°C) Well done 4 - 6 lbs 325°F (162.8°C) 24 170° F (76.7° C)

TipRoast

Medium 3 - 4 lbs 325° F (162.8°C) 30 155°F (68.3°C) Well done 3 - 4 lbs 325°F (162.8°C) 35 170° F (76.7° C)

LAMB

Lamb Leg 3 - 5 lbs 325° F (162.8° C) 30 180° F (82.2° C)

PORK

Pork Loin 3 - 5 lbs 325°F (162.8°C) 30 180° F (82.2° C) Pork Chops 1 -11/4lbs 325°F (162.8° C) 45 - 50 N/A

1" thick Ham, fully 5 lbs 325° F (162.8° C) 15 130° F (54.4°C)

Cooked

POULTRY

Chicken, Whole 3-4 lbs 350°F (176.7° C) 25 180° F (82.2°C) Turkey, 12 - 16lbs 325° F (162.8° C) 11 180° F (82.2° C)

Unstuffed Turkey 20 - 24 lbs 325°F (162.8°C) 11 180° F (82.2° C) Turkey, Stuffed 12 - 16 lbs 325° F (162.8° C) 9 - 10 180° F (82.2° C) Turkey, Stuffed 20 - 24 lbs 325° F (162.8° C) 9 - 10 180° F (82.2° C) Turkey Breast 4 - 6 lbs 325° F (162.8° C) 20 180°F (82.2°C)

Time

total time

Internal

Cooking Tips

48 49

Page 26

Cleaning and Maintenance

CAUTION

Cleaning and Maintenance

Anypiece of equipmentworks betterand lastslonger when maintainedproperly andkeptclean. Cooking equipment is no exception.Yournew Viking ovenmustbe kept cleanand maintainedproperly in orderto give you theyears of cooking enjoyment for which it is designed.

Severaldifferentfinisheshavebeen usedin your electric oven. Cleaning instructions for eachsurfacearegiven below. (Your oven features a Self-Clean cycle for theoveninterior. See page 50 for complete interior cleaning instructions.)

General Cleaning

NOTE: NEVERUSE AMMONIA,STEELWOOL PADSOR ABRASIVE CLOTHS,CLEANSERS,OVENCLEANERS, OR ABRASIVE POWDERSON ANY PART OF YOUR VIKINGOVEN. THEY CANCAUSE PERMANENT DAMAGE.

Surface or

Feature

Brass Parts • Clean the broiler pan and grid with detergent

• Clean the oven racks with detergent and hot

Broiler Pan

and Grid

• Clean the broiler pan and grid with detergent

• Scour stubborn spots with a soap-filled, steel

Cleaning Recommendation

and hot water. For stubborn spots, use a soap-filled, steel wool pad.

water. Stubborn spots can be scoured with a soap-filled, steel wool pad.

and hot water.

wool pad.

Surface or

Feature

Meat Probe

Oven Control

Panel

Stainless

Steel Parts

Cleaning Recommendation

• Cool the probe before cleaning.

• The meat probe may be cleaned with soap and water or with a soap-filled scouring pad.

• Scour stubborn spots with the soap-filled scouring pad. Rinse and dry.

• Do not immerse the meat probe in water.

• Do not store the probe inside the oven.

• The panel and its individual TouchSensor™ panels should be cleaned regularly.

• Wipe clean with a soft cloth and any glass cleaner or mild detergent.

• 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 steel when soapy water will not do the job.

• Do not use steel wool, abrasive cloths, cleansers, or powders.

• If necessary, soak the area with hot towels to loosen encrusted material, then use a wooden or nylon spatula or scraper. Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel.

• Do not permit citrus or tomato juice to remain on any stainless steel surface, because citric acid will permanently discolor stainless steel. Wipe up any spills.

Allspecialordered brasspartsarecoatedwith an epoxycoating. DONOTUSEBRASSCLEANERSOR ABRASIVECLEANERSON ANY BRASS PARTS. All brass body parts should be wiped

Product Care

regularly with hot soapy water. When hot soapy water will not do the job, use every day household cleaners that are not abrasive.

Product Care

50 51

Page 27

Cleaning and Maintenance

CAUTION

WARNING

Cleaning and Maintenance

Cleaning the Interior Oven

Your Viking oven featuresan automatic,self-cleaning cycle. Duringthiscycle, theovenreaches elevated temperatures in order to burnoffsoiland deposits.An integral smokeeliminator helps reduce odors associated withthesoilburn-off. A powder ashresidueis left in the bottom of the oven after completionof theSelf-Clean Cycle.

Thedoorlatch is automatically activated afterselecting theSelfClean setting. The latch ensuresthatthe door cannot be opened while the oven interior is at cleantemperatures.

Before Using theSelf-Clean Cycle:

• Remove theovenracks and any otheritems/utensils from theoven. Thehighheatgenerated duringthe cleaningcycle candiscolor, warp, anddamage theseitems.

• Do not use foil or liners in the oven during the Self-Clean Cycle.

• Wipe off any large spills fromthe oven bottom andsides.

• Neveruse oven cleanersinside a self-cleaningoven or on raisedportionsof the ovendoor.

• Some areas of the ovenmust be cleaned by hand before the cycle begins. Soils in these areas will be baked on and very difficultto clean if not removed first.

• Cleanthe door up to the gasket,thedoorframe, and up to twoinches inside the framewith detergent and hotwater. Rinse thoroughly anddry.

Burnor Electrical Shock Hazard

Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burnsor electricalshock.

Using the Self-Clean Cycle

1. Closethe door completely.

2. Select “UPPER OVEN”or “LOWEROVEN.” “SELECT

MODE” will appear in the displayfor the selected oven.

3. Press“SELF CLEAN”fromtheovenfunctioncontrol panel.

4. Press“SET” or “ENTER.”At this time, “SELF CLEAN” will

appearin thedisplay. The door lockindicator lightwill remainon untilthe Self-Clean is completedor interrupted andthe oven temperaturedrops to a safetemperature. A complete cycle takesapproximately 3 1/2 hours,withan additional30 minutesneeded for the oven to cool down enoughfor the door latch to disengage.

NOTE: A whirring fan noisewillbe heard during theSelfClean Cycleand will continueto runfor the 3 1/2 hour duration of the Self-CleanCycle.

5. The timer will countdownfrom4 hours. Whenthe cycleis completed,press the“OFF” buttonfor the selected oven.

6. When the oven hascompletely cooled, open the door and removeany ash from the oven surfaces with a dampcloth.

7. Tocancel or interrupt the self-cleaning cycle, press the “OFF” buttonforthe selectedoven.

Donottouchtheexteriorportionsoftheovenafterself-cleaning cycle has begun,since someparts becomeextremely hot to the touch!Duringthefirstfew timesthe self-cleaning featureisused, there may be some odor and smoking from the curing of the binderin the high-densityinsulationusedin the oven.When the insulation is thoroughly cured, this odor will disappear. During subsequent self-cleaning cycles, you may sense an odor characteristic of high temperatures. Keep the kitchen wellventedduring theself-cleaning cycle.

Product Care

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Page 28

Replacing Light

CAUTION

Trouble Shooting

Replacing Interior Halogen Oven Lights

DISCONNECTTHEELECTRIC POWERATTHEMAINFUSE OR CIRCUITBREAKERBEFORE REPLACINGBULB.

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.

access

groove

light bulb

glass light

cover

PROBLEM POSSIBLE CAUSE AND/OR REMEDY

1. Ovenwill not function. Oven is not connected to electricalpower.

Have electriciancheck powercircuitbreaker, wiring and fuses.

2. Ovendoes not Door is not shut tightenough for operatein self-clean mode. automatic door latchto lock.

3. Doorwill not open. Ovenis stillin Self-Clean Mode. If ovenis

4. Ovenlightwillnot work. Lightbulb is burnedout.

hot, door latch willreleasewhen a safe temperatureis reached.

Oven is not connected to power.

Error Handling

In the event that you make an errorwhile programming your Viking oven, youwillheara longbeep followed by the appearanceof an error message on the display. Usethe following keyto help you correctthese common programming errors:

ErrorMessage Problem Correction

Anincorrect

MODEL ERROR

RTDERROR

PROBE ERROR The meat

modelnumberhas

beeninstalled.

RTDis open or

shorted.

probe is open

or shorted.

Call yourViking dealer or

authorizedserviceagency.

Call yourViking dealer or

authorizedserviceagency.

Themeatprobe may notbe

pluggedin.If it isn't, plugit in to

theoven. Press the OFFkey to

exit andclear the error message.

Power Failure

Do not attempt to use during a power failure. Unit will not function.

Thecontrolis

LATCH ERROR

KEYBOARD ERROR

Product Care

unableto lock

or unlock the

door latch.

No connection existsbetween

thekeyboard

andcontrol.

If the meat probe is plugged

in and theError message is still

displayed,callyourViking dealer

or authorized serviceagency.

Call yourViking dealer or

authorizedserviceagency.

Call yourViking dealer or

authorizedserviceagency.

Product Care

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Page 29

Service Information

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

If service is required, call yourViking dealer or authorizedservice agency. The name of the authorizedserviceagency canbe obtained from theViking dealer or distributor in yourarea.

When youcallfor service,havethe followinginformationreadily available:

• Modelnumber

• Serial number

• Date of purchase

• Name of dealer fromwhompurchased

Be ready to clearly describe theproblemthatyouarehaving with your Viking oven.

If you are unable to obtain the name of an authorized service agency, or if youcontinue to have service problems,contact Viking at (888) 845-4641 or writeto:

VIKING PREFERRED SERVICE

111Front Street Greenwood,Mississippi38930 USA

Recordthe following informationindicated below. You willneed it if serviceis ever required. The serial number and model numberfor your oven are located on the identification plate mountedon the bottomleftsideof theovendooropening.

Model Number_______________ Serial Number____________ Date of Purchase______________ DateInstalled ____________ Dealer's Name _________________________________________ Address _______________________________________________ _______________________________________________________ If service requiresinstallation of parts, useonlyauthorized partsto

ensureprotectionunder thewarranty. This manual should remainwiththe oven for future reference.

Warranty

UILT-INELECTRIC OVENS WARRANTY

Built-in electricovensand all of their component parts and accessories, except as detailed below*, are warranted tobefreefromdefectivematerials or workmanshipin normalhouseholdusefora periodoftwelve(12)monthsfrom thedate of original retailpurchase. Viking Range Corporation,warrantor, agreesto repair or replace, atits option,

ny part which failsor is found to be defectiveduringthe warrantyperiod.

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 fromthe date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL

URCHASE.

iking Range Corporation uses the most up-to-date processes and best materials available to produce all color

V finishes. However, slightcolor variation may be noticedbecause of the inherent differences in painted parts and porcelainpartsas wellas differencesin kitchen lighting,product locations,andotherfactors.

nybakeelement,broil element, or convectioncookelement whichfailsdue to defectivematerialsor workmanship

A in normal household use during the second through fifth year from the date of original retail purchase will be repairedor replaced,freeof charge for the part itself, with the owner payingall other costs, includinglabor.

nyporcelainovenor porcelain innerdoorpanelwhichruststhroughdueto defectivematerialsor workmanshipin

A normal household use duringthe secondthrough the tenth year from the date of original retail purchase will be repairedor replaced,freeof charge for the part itself, with the owner payingall other costs, includinglabor.

NINETY (90)DAY RESIDENTIALPLUSWARRANTY This warrantyapplies to applicationswhere useof theproduct extends beyondnormalresidentialuse. Examples are,but not limited to,bed andbreakfasts,firestations,private clubs, churches,etc. Thiswarrantyexcludes all commercial locations suchasrestaurants, foodservicelocationsand institiutionalfood servicelocations.

Thiswarranty extends to the original purchaserof the productwarrantedhereunder and to each transferee owner of the product during the termof the warranty.

Thiswarranty shallapply to products purchased and located in the United States and Canada. Products mustbe purchasedin the country whereserviceis requested. Warranty labor shallbe performed by an authorizedViking Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident,naturaldisaster, lossof electrical power to the product for any reason,alteration,outdoor use, improper installation,improperoperation,or repairorserviceoftheproductby anyoneotherthananauthorizedVikingRange Corporation serviceagency or representative. Thiswarrantydoesnotapplytocommercialusage. Warrantoris not responsible for consequentialor incidental damage whetherarisingout of breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allowthe exclusion or limitation of incidentalor consequential damages, so the abovelimitationor exclusionmay not applyto you.

Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of purchase upon request, and makingthe appliance reasonably accessible for service. If the product or one of its component parts contains a defect or malfunction during the warranty period, after a reasonable number of attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or replacementoftheproductor itscomponentpartorparts. Warrantor’s liabilityonanyclaim of any kind,withrespect tothegoodsorservicescoveredhereunder,shallinno caseexceedthepriceof thegoodsor serviceor partthereof which givesriseto the claim.

WARRANTYSERVICE: Underthetermsofthiswarranty,servicemustbeperformed by a factoryauthorizedViking 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. Toobtain warranty service, contact the dealer fromwhomthe productwaspurchased,an authorizedViking RangeCorporation service agent, or Viking Range Corporation. Provide model and serial number and date of original purchase. For the name of your nearest authorized Viking Range Corporation service agency, call the dealer from whom the product was purchased or Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.

Thereturn of theOwnerRegistration Cardis not a condition of warrantycoverage. Youshould,however, returnthe Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which couldaffect you.

Any implied warranties of merchantability and fitness applicable to the above described bake element, broil element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the period of coverageof the applicableexpress written limited warranties setforthabove. Some jurisdictionsdo not allow limitations on howlonganimpliedwarrantylasts,so theabovelimitation may notapplytoyou. Thiswarranty gives you specificlegalrights, and you may alsohave other rights which may varyfromjurisdictionto jurisdiction.

ONEYEAR FULLWARRANTY

FIVEYEAR LIMITEDWARRANTY

TENYEAR LIMITED WARRANTY

Product Care

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5958