Viking Oven, Designer Series Quick Reference Manual

Temperature Control

Eachoven hasa separatetemperaturecontroldial anda separate
ovenfunctionselector.The controlscan be setat anytemperature
from 150°F (65.6°C) to 550°F (287.8°C). There are separate set­tingsfor broilingand self-cleaning.Alwaysbe surethe controlsare
in theOFF positionwhen theovens are notin use.

Interior OvenLight Control

Theupper andlower ovenshave interior ovenlightsthat arecon­trolledby oneswitchon the control panel. Pushthe switch toturn
the interioroven lightson and off.

Two-Element Bake

Full power heat is radiated
fromthe bakeelementin the
bottom of the oven cavity
and supplemental heat is
radiated from the broil ele­ment.This functionis recom­mendedfor single rack bak­ing. Many cookbooks con­tain recipes to be cooked in
the conventional manner.
Conventional baking/ roast­ing isparticularlysuitablefor
dishes that require a high
temperature.Use this setting forbaking, roasting,and casseroles.

TruConvec

TM

The rear element only
operates at fullpower. There
is no direct heat from the
bottomor topelements.The
motorized fan in the rear of
the oven circulates air in the
ovencavity for evenheating.
Usethis settingforfoods that
require gentle cooking such
as pastries, souffles, yeast
breads, quick breads and
cakes. Breads, cookies, and
otherbakedgoods comeoutevenly texturedwithgolden crusts.No specialbakeware
isrequired.Use thisfunctionfor singlerack baking,multiplerack baking,roasting,and
preparationof completemeals. Thissetting isalso recommendedwhen bakinglarge
quantities ofbaked goodsat one time.

Setting the Clock

Digital Display

The time-of-daymust be
set before anyother pro­gramcan be used.When
youroven is firstconnect­ed tothe power inyour
home,the timer display
willshow --:--.
Toprogramthe time-of-day:

1. Press the“CLOCK” button. 12:00will be displayedwith the word
SET inthe upper right corner.

2. Turn the“SET” Knobuntil the correct time-of-dayis displayed.
AM andPM are notindicated.

3. Press the“CLOCK” buttonagain.The word SETwill disappear
and thecorrecttime is now setinto the timer.

The time-of-daycan be changed byfollowing steps1 through3. It
cannotbe changedwhile thereis a Bake Hoursor StartTime cycle
programmedinto the timer.

AnalogDisplay

(UltraPremiumModels)

The time-of-daymust be setbefore
any other program canbe used.
Whenyour oven isfirst connected
to thepower in yourhome, the
digitaldisplaywill show 00:00. To
programthe time-of-day:

1. Pushand holdthe “timer”and
“bakehours” buttons at the
sametime.

2. Turn the“Set” knobuntil correct
timeis displayedon the digitalclock.

3. Release “timer” and“bake hours”buttons.

The analog clockwill automaticallyset afterthe digitaltime is set.

SET

BAKE
HOURS

MIN/SEC

TIMER

START
TIME

CLOCK

SET

bake
hours

timer

start
time

probe

temp

Set

Oven Control Panel

Oven Function Oven Temperature

Upper Oven

OvenClean

Oven Light

off

off

bake

c

onv.

bake

med
broil

low
broil

hi

broil

conv.

broil

self-

clean

conv.
roast

tru.

conv.

200

broil

clean

300

400

500

Oven Function Oven Temperature

Lower Oven

OvenClean

off

off

bake

c

onv.

bake

med
broil

low
broil

hi

broil

conv.

broil

self-

clean

conv.
roast

tru.

conv.

200

broil

m

anual

clean

upper
timed

lower
timed

300

400

500

bake
hours

timer

start
time

probe
temp

Set

SET

Off/On

Indicator Light

Temperature Control

Each oven has a separate

temperature control dial. The

controls can be set at any
temperature from 150˚F to

550˚F. There are separate

settings for broiling and

self-cleaning.

Interior

Oven Light

Indicator

Oven Function Selector

Bake

Conventional, single rack baking (breads,

cakes, cookies, pastry, pies, entrees,

vegetables)

Convection Bake

Multi-rack baking for heavier or frozen

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

vegetables)

TruConvec

TM

Multi-rack baking for breads, cakes,

cookies (up to 6 racks of cookies

at once)

High-Broil

Dark meats at 1” thickness or less where rare

or medium doneness is desired

Medium-Broil

White meats such as chicken or meats

greater than 1” thick that would be

over-browned in high broil

Low-Broil

Delicate broiling such as meringue

Convection Broil

Thicker meats, faster than regular broil &

with less smoke generation

Convection Roast

Whole turkeys, whole chickens, hams, etc.

Self-Clean

A pyrolytic self-cleaning cycle where the

oven reaches elevated

temperatures in order to burn

off soils and deposits

Self-Clean

Indicator Light

Manual/Timed

Control

Analog Clock

with Digital Display

(Ultra Premium Models)

Electronic Timing Center

The Electronic Timing Center

is used to program and control

all timing functions.

IMPORTANT–The Time-of-day

must be set before any other

program can be used.

Digital Clock

(Premium Models)

SET

off

200

broil

clean

3

00

400

500

two-element bake

off

bake

conv.
bake

med
broil

low
broil

hi

broil

c

onv.

broil

self-

clean

conv.
roast

t

ru

conv.

Oven Light

Oven Settings and Functions

TruConvec

TM

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.
broil

self­clean

conv.
roast

tru

conv.

*Note: This is an Ultra Premium Control Panel.

Viking Quick Reference Guide

Convection Bake

The bottom element oper­ates at full power, and the
top broil element operates
at supplemental power.
The heated air is circulated
by the motorized fan in the
rear of the oven providing
a more even heat distribu­tion. This even circulation
of air equalizes the temper­ature throughout the oven
cavity and eliminates the
hot and cold spots found in
conventional ovens. A major benefit of convection baking is the ability to prepare
food in quantity using multiple racks – a feature not possible in a standard oven.
When roasting, cool air is quickly replaced, searing meats on the outside and retain­ing more juices and natural flavor on the inside with less shrinkage. With this heat­ing method, foods can be baked and roasted at the same time with minimal taste
transfer, even when different dishes are involved, such as cakes, fish or meat. The hot
air system is especially economical when thawing frozen food. Use this setting for
baking and roasting.

Convection Roast*

The convection element
runs in conjuction with the
inner and outer broil ele­ments. The reversible con­vection fan runs at a higher
speed in each direction. This
transfer of heat (mainly from
the convection element)
seals moisture inside of
large roasts. A time savings
is gained over existing, sin­gle fan convection roast
modes. Use this setting for whole turkeys, whole chickens, hams, etc.

Convection Broil*

The top element operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak tem­peratures on the food. Use this set­ting for broiling thick cuts of meat.

*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.

High-Broil

Heat radiates from both broil ele­ments, located in the top of the
oven cavity, at full power. The dis­tance between the foods and the
broil elements determines broil­ing speed. For "fast" broiling,
food may be as close as 2 inches
to the broil element or on the top
rack. "Fast" broiling is best for
meats where "rare to medium"
doneness is desired. Use this set­ting for broiling small and average
cuts of meat.

Medium-Broil

Inner and outer broil elements
pulse on and off to produce less
heat for “slow” broiling. Allow
about 4 inches between the top
surface of the food and the broil
element. "Slow" broiling is best
for chicken and ham in order to
broil food without over-browning
it. Use this setting for broiling
small and average cuts of meat.

convection broil

off

bake

conv.
bake

med
broil

low
broil

hi

broil

c

onv.

broil

self­clean

conv.
roast

tru

conv.

high-broil

o

ff

bake

conv.
b

ake

m

ed

broil

low
broil

hi

broil

conv.

broil

s

elf-

clean

conv.
roast

tru

conv.

Self-Clean

The pyrolytic self-cleaning cycle is designed to eliminate the need for
scrubbing and scouring food baked onto the oven interior. During this
cycle, the oven reaches elevated temperatures in order to burn off soils
and deposits. An integral smoke eliminator reduces odors associated
with the soil burn-off. A powder ash residue is left in the bottom of the
oven after completion of the self-clean cycle. When the oven has cooled, remove any ash
from oven surfaces with a damp sponge or cloth.

Convection Dehydrate

With the selector set to TruConvec and the tempera­ture control on 150°F (65.6°C), warm air is circulated
by a motorized fan in the rear of the oven. Over a peri­od of time, the water is removed from the food by
evaporation. Removal of water inhibits growth of
microorganisms and retards the activity of enzymes. It is important to remember that dehy­dration does not improve the quality, so only fresh, top-quality foods should be used.

Convection Defrost

With the selector set to convection cook and the tem­perature control off, air is circulated by a motorized fan
in the rear of the oven. The fan accelerates natural
defrosting of the food without heat. To avoid sickness
and food waste, do not allow defrosted food to
remain in the oven for more than two hours.

©2006 VIKING RANGE CORPORATION

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

www.vikingrange.com

medium-broil

off

bake

conv.
bake

med
broil

low
broil

hi

broil

conv.

broil

self-

clean

conv.
roast

tru

conv.

Oven Settings

convection bake

off

bake

conv.
bake

med
broil

low
broil

hi

broil

c

onv.

broil

self­clean

conv.
roast

tru

conv.

convection roast

o

ff

bake

conv.
b

ake

med
broil

low
broil

hi

broil

conv.

broil

s

elf-

clean

conv.
roast

tru

conv.

off

bake

conv.
bake

med
broil

low

broil

hi

broil

conv.
b

roil

self-

clean

c

onv.

roast

tru

conv.

Low-Broil

This mode uses only a fraction of
the available power to the inner
broil element for delicate top­browning. The inner broil element
is on for only part of the time. Use
this setting to gently brown
meringue on racks 3 or 4 in 3-4
minutes.

low-broil

off

bake

c

onv.

bake

med
broil

low
broil

hi

b

roil

conv.
broil

self-

clean

conv.

roast

t

ru

conv.

F50010 EN (022608J)

off

200

broil

clean

300

400

500

off

bake

conv.
bake

m

ed

broil

low

broil

hi

broil

conv.
broil

s

elf-

clean

conv.
roast

tru

conv.

off

200

broil

clean

300

400

500

off

bake

conv.
bake

med
broil

low

broil

hi

broil

conv.
broil

self­clean

conv.
roast

tru

conv.

Designer Series

Built-In Electric Single and Double Ovens