Viking Professional Custom VEDO1272, Professional Custom VEDO1302TSS, Professional Custom VEDO1302, Professional Custom VEDO1302T, Professional Custom VEDO1302TBR Quick Reference Manual
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Temperature Control
E
ach oven has a separate temperature
c
ontrol dial and a separate oven
function selector.The controls can be
set at any temperature from 200°F
(93.3°C) to 550°F (287.8°C). There are separate
settings for broiling and self-cleaning. ALWAYS be
s
ure the controls are in the OFF position when the
o
vens are not in use.
Interior Oven Light Control
The upper and lower ovens have
interior oven lights that are controlled
by one switch on the control panel.
Push the switch to turn the interior
oven lights on and off.
Two-Element
Bake
Full power heat is
radiated fromthe bake
element in the bottom
of the oven cavity and
supplementalheat is
radiated fromthe broil
element. This functionis recommended for single rack
baking. Many cookbookscontain recipes to be cooked
in the conventional manner.Conventional baking/
roastingis particularlysuitable for dishes that require a
high temperature.Use this setting for baking, roasting,
and casseroles.
TruConvec™
The rear element only
operates at full power.
There is no direct heat
from the bottom or
top elements. The
motorized fan in the
rear of the oven
circulates air in the oven cavity for even heating.
Use this setting for foods that require gentle cooking
such as pastries, souffles, yeast breads, quick breads
and cakes. Breads, cookies, and other baked goods
come out evenly textured with golden crusts. No
special bakeware is required. Use this function for
single rack baking, multiple rack baking, roasting,
and preparation of complete meals. This setting is
also recommended when baking large quantities of
baked goods at one time.
Setting the Clock
Oven Controls
Oven Settings and Functions
OVENFUNCTION
OFF
BAKE
UPPEROVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
T
RU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
B
ROIL
H
I
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
C
ONV.
ROAST
200
300
500
BROIL
CLEAN
OVENFUNCTION
OFF
BAKE
LOWEROVEN
TRU
CONVEC
LOW
BROIL
C
ONV.
BAKE
SELF
CLEAN
MED
B
ROIL
H
I
BROIL
CONV.
BROIL
TEMPERATURE
OFF
400
C
ONV.
ROAST
200
300
500
BROIL
CLEAN
Off/On
Indicator Light
TemperatureControl
Each oven has a separate temperature
control dial. The controls can be set at
any temperature from 200˚F to 550˚F.
There are separate settings for broiling
and self-cleaning.
Interior
Oven Light
Switch
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-brownedin 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
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.
BAKE
TIME
MIN/SEC
TIMER
S
TART
TIME
PROBE
TEMP
SET
MANUAL
U
PPER
TIMED
L
OWER
T
IMED
Timed Bake
Knob
(Premier Models)
Digital Clock
(Select Models)
SET
off
bake
c
onv.
b
ake
tru.
convec.
med
broil
low
broil
high
b
roil
c
onv.
broil
self-
clean
c
onv.
r
oast
OFF
400
200
300
5
00
B
ROIL
CLEAN
OVEN
LIGHT
two-elementbake
O
FF
BAKE
TRU
CONVEC
L
OW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
B
ROIL
HI
B
ROIL
C
ONV.
BROIL
C
ONV.
ROAST
TruConvec
TM
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
*Note: This is a Professional Premiere Control Panel.
Convection Bake
T
he bottom element
o
perates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
c
irculated by the
m
otorized fan in the rear of the oven providing a more
e
ven 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 highfan speed. This is normal.
High-Broil
H
eat radiates from
b
oth broil elements,
located in the top of
the oven cavity, at full
power. The distance
between the foods
a
nd the broil elements
d
etermines broiling speed. For “fast” broiling, food
m
ay 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 overbrowning it. Use this setting for broiling small and
average cuts of meat.
Low-Broil
This mode uses only
a fraction of the
available power to the
inner broil element for
delicate top-browning.
The inner broil
element is on for only
part of the time. Use this setting to gently brown
meringue on racks 3 or 4 in 3-4 minutes.
Self-Clean
The pyrolytic self-cleaning cycle is
designed to eliminate the need for
scrubbing and scouring food baked
onto the oven interior. During this
cycle, the oven reaches elevated temperatures in
order to burn off soils and deposits. An integral
smoke eliminator reduces odors associated with the
soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean
cycle. When the oven has cooled, remove any ash
from oven surfaces with a damp sponge or cloth.
convection bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
S
ELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection broil
O
FF
BAKE
TRU
C
ONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
M
ED
BROIL
H
I
B
ROIL
C
ONV.
BROIL
CONV.
ROAST
high-broil
OFF
BAKE
T
RU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
C
ONV.
BROIL
CONV.
R
OAST
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
low-broil
OFF
BAKE
TRU
C
ONVEC
LOW
B
ROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
c
lean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
B
ROIL
C
ONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
Digital Display
(Select Models)
The time-of-day must
be set before any other
program can be used.
When your oven is first connected to the power in
your home, the timer display will show --:--.
To program the time-of-day:
1
. Press the “CLOCK” button. 12:00 will be displayed
with the word SET in the upper right corner.
2. Turn the “SET” knob until the correct time-of-day
is displayed. AM and PM are not indicated.
3. Press the “CLOCK” button again. The word SET
will disappear and the correct time is now set into
the timer.
The time-of-day can be changed by following steps 1
through 3. It cannot be changed while there is a Bake
Time or Start Time cycle programmed into the timer.
Analog Display (Premiere Models)
Synchronizing the analog and digital clocks:
NOTE: It It is important to
always synchronize the
analog and digital clocks
before setting the time-ofday.
1. Press and release the
“start time” button.
NOTE: This is only necessary
after a power outage or for
the first time to set the clock.
2. Press and hold the “min/sec timer” and start time
buttons simultaneously.
3. Turn the “Set” knob to move the hands on the analog
clock to 30 minutes ahead of the current time. Release
hold from “start time” and “min/sec timer” buttons.
4. After several seconds, the display will blink. Press and
hold the “min/sec timer” button and turn the “Set”
knob to set the digital clock so that it matches exactly
with the analog clock. The clocks are now synched
and you can now set the time of day.
The time-of-day must be set before any other program
can be used.
Setting the time-of-day:
1. Push and hold the “min/sec timer” and “bake time”
buttons simultaneously.
2. Turn the “Set” knob until correct time is displayed on
the digital clock.
3. Release hold from “min/sec timer” and “bake time”
buttons.
The analog clock’s time will automatically set to match
the digital clock.
BAKE
T
IME
MIN/SEC
T
IMER
S
TART
TIME
PROBE
TEMP
S
ET
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
F20815 EN (022211)
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi
38930 USA • (662) 455-1200
Warnings (cont.)
Warnings
Viking Quick Reference Guide
Professional Custom
Built-In Electric Single and Double Ovens
W A R N I N G
To avoid sickness and food waste when using
automatic time baking:
• DO NOT use foods that will spoil while waiting for
cooking to start, such as dishes with milk or eggs,
cream soups, custards, fish, pork, poultry, or
foods with stuffing.
• Any food that has to wait for cooking to start
should be very cold or frozen before it is placed in
the oven.
• DO NOT use foods containing baking powder or
yeast when automatic time baking. They will not
rise properly.
• DO NOT allow food to remain in the oven for
more than two hours after the end of the cooking
cycle.
• To avoid sickness and food waste, DO NOT allow
defrosted food to remain in the oven for more
than two hours.
C A U T I O N
BURN HAZARD
DO NOTtouch the exterior portions of
the oven after self-cleaning cycle has
begun, since some parts become
extremely hot to the touch! During the first few
times the self-cleaning feature is used, there may
be some odor and smoking from the curing of the
binder in the high-density insulation used in the
oven. When the insulation is thoroughly cured, this
odor will disappear. During subsequent selfcleaning cycles, you may sense an odor
characteristic of high temperatures. Keep the
kitchen well-vented during the self-cleaning cycle.
C A U T I O N
D
O NOTUSE BRASS CLEANERS OR ABRASIVE
CLEANERS ON ANY BRASS PARTS.All brass
body parts should be wiped regularly with hot,
soapy water. When hot, soapy water will not do the
j
ob, use everyday household cleaners that are not
abrasive.
Convection
Dehydrate
W
ith 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,
t
he water is removed from the food by evaporation.
R
emoval of water inhibits growth of microorganisms
a
nd retards the activity of enzymes. It is important to
remember that dehydration does not improve the
quality, so only fresh, top-quality foods should be
used.
Convection
Defrost
With the selector set to
TruConvec and the
temperature control off,
air is circulated by a motorized fan in the rear of the
oven. The fan accelerates natural defrosting of the
food without heat. To avoid sickness and food waste,
do not allow defrosted food to remain in the oven
for more than two hours.
W
arning and Important Safety Instructions appearing
i
n this manual are not meant to cover all possible
c
onditions and situations that may occur. Common
sense, caution, and care must be exercised when
installing, maintaining, or operating the appliance.
ALWAYScontact the manufacturer about problems or
c
onditions you do not understand.
R
ecognize Safety Symbols, Words, Labels
Read and follow all instructions before using this
appliance to prevent the potential risk of fire, electric
shock, personal injury or damage to the appliance as
a result of improper usage of the appliance. Use
appliance only for its intended purpose as described
in this manual.
To ensure proper and safe operation: Appliance
must be properly installed and grounded by a
qualified technician. DO NOT attempt to adjust,
repair, service, or replace any part of your appliance
unless it is specifically recommended in this manual.
All other servicing should be referred to a qualified
servicer. Have the installer show you the location of
the gas shutoff valve and how to shut it off in an
emergency. A certified technician is required for any
adjustments or conversions to Natural or LP gas
D A N G E R
Hazards or unsafe practices which WILL result in
severe personal injury or death
W A R N I N G
Hazards or unsafe practices which COULD result
in death severe personal injury or death
C A U T I O N
Hazards or unsafe practices which COULD
result in minor personal injury.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what
can happen if the instructions are not followed.
Oven Settings (cont.)
OFF
400
200
300
500
BROIL
C
LEAN
OFF
B
AKE
T
RU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
C
LEAN
MED
BROIL
H
I
BROIL
CONV.
B
ROIL
C
ONV.
ROAST
off
bake
conv.
bake
t
ru.
convec.
med
broil
low
broil
high
broil
c
onv.
broil
s
elf-
c
lean
conv.
roast
O
FF
400
2
00
3
00
5
00
B
ROIL
CLEAN
OFF
B
AKE
T
RU
C
ONVEC
LOW
B
ROIL
CONV.
BAKE
S
ELF
C
LEAN
MED
B
ROIL
H
I
BROIL
C
ONV.
B
ROIL
C
ONV.
ROAST
A
bout Your Appliance
• For proper oven performance and operation,
DO NOT block or obstruct the oven vent duct
located on the right side of the air grille.
• Avoid touching oven vent area while oven is on and
for several minutes after oven is turned off. When
the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is
turned off, DO NOT touch the oven vent or
surrounding areas until they have had sufficient time
to cool.
• Other potentially hot surfaces include oven vent,
surfaces near the vent opening, oven door, areas
around the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting,
or leaning on them) can result in potential hazards
and/or injuries.
C A U T I O N
NEVER use appliance as a space heater to heat or
warm a room to prevent potential hazard to the
user and damage to the appliance. Also, DO NOT
use the oven as a storage area for food or cooking
utensils.
W A R N I N G
DO NOTuse commercial oven cleaners inside the
oven. Use of these cleaners can produce hazardous
fumes or can damage the porcelain finishes.
W A R N I N G
I
f the information in this manual is not
followed exactly, a fire or explosion
may result causing property damage,
personal injury, or death.
W A R N I N G
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the
main fuse or circuit breaker before
replacing bulb.
W A R N I N G
BURN OR ELECTRICAL
SHOCK HAZARD
Make sure all controls are OFF and oven
is COOL before cleaning. Failure to do
so can result in burns or electrical shock.
N O T I C E
Avoid any damage to oven vents. The vents need
to be unobstructed and open to provide proper
a
irflow for optimal oven performance.
N O T I C E
The Cooling Fan should be operating when the
unit is in operation. If you notice the cooling fan is
not operating or you observe unusual or excessive
noise coming from the cooling fan, contact a Viking
Authorized Service Center before continuing
operation. Failure to do so can result in damage to
the oven or surrounding cabinets.
Warnings (cont.)
C A U T I O N
T
o prevent possible damage to cabinets and
c
abinet finishes, use only materials and finishes
that will not discolor or delaminate and will
withstand temperatures up to 194° F (90° C). Heat
a
nd moisture resistant adhesive must be used if the
product is to be installed in laminated cabinetry.
Check with your builder or cabinet supplier to make
sure that the materials meet these requirements.
N O T I C E
The Cooling Fan will continue to operate after the
oven has been turned off, until the oven temperature
returns to normal. This is a normal operating
characteristic of the oven.
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