Viking VEDO5302TBK, VEDO5302TWH, VESO5302TBK, VESO5302TWH, VESO5302TSS Quick Reference Guide

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Setting the Clock

Broil

TruConvec

convection bake

convection broil

convection roast

Bake

Oven Control Panel

Oven Settings and Functions

Digital Display

he time-of-day must

e set before any other

b program can be used. When your oven is first connected to the power in your home, the timer display will show 12:00.

o program the time-of-day:

. Press either the “UPPER OVEN” or “LOWER

OVEN” button.

2. Press the “CLOCK SET” button. The clock will begin to flash. The word “CLOCK” will be lit on the display.

3. Type in the correct time on the electronic number keypad.

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

Alternate method:

1. Press either the “UPPER OVEN” or “LOWER OVEN” button.

2. Press the “CLOCK SET” button. The clock will begin to flash. The word “CLOCK” will be lit on the display.

3. Use the up and down arrows to 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 the temperature control or the “CLOCK SET” button on the electronic timing center. 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

Bake

Conventional, single-rack baking

(breads, cakes, cookies, pastry,

pies, entrees, vegetables)

Convection Bake

Multi-rack baking for heavier or

frozen foods (e.g., frozen pies,

pizzas, entrees, vegetables)

Defrost

Natural defrosting of the food

using fan without heat

Auto Roast*

Automatic searing the outside of

roasts; simplifies roasting

Oven Function and

Temperature Controls

Each oven function has a separate setting.

(See descriptions)

The SET control up and down arrows can be used

to set any temperature from

150°F (65.6°C) to 550°F (287.8°C).

Oven Function Options

Broil

Three conventional broil settings for cuts of flat pieces of meat or meat 1-2 inches thick

Convection Broil

Faster than regular broiling with less smoke

generation for thicker meats

Dehydrate

Using the convection fan over a period of

time, water is removed from the food by

evaporation

Meat Probe*

Automatically turns the oven off when the

internal temperature of the meat being

roasted is reached

*Note: Professional Series Premiere model features and control panel are shown.

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.

TruConvec

Multi-rack baking for breads, cakes,

cookies (up to 6 racks of cookies at once)

Convection Roast

Roasting whole turkeys, whole chickens,

hams, etc.

Self-Clean

A self-cleaning cycle using high heat to

burn off soils and deposits

Proof*

Creates an optimal environment for the

rising of yeast in many kinds of dough

Oven Selector Controls

The Oven Selector Controls

are used to turn the upper or

lower oven on and off.

Accesses, programs, and saves cooking

Controls the interior lights in the upper and

Childproofing feature preventing

the controls from being activated when the

Accesses custom features such as display

brightness, Sabbath mode, and tones

Electronic Keypad Entry

Both ovens share the electronic

keypad entry. The alphanumeric keys

can be used to program and control

all oven functions.

Recipes*

cycles from favorite recipes

Oven Light Controls

lower ovens

Oven Lock

oven is not in use

Settings

Temperature Control

oth ovens share the temperature control. To use this

eature, select the upper or lower oven, and then set

f the desired temperature. The controls can be set at any temperature from 150°F (65.6°C) to 550°F (287.8°C).

Oven Function Selector Control

oth ovens offer 11 separate cooking modes from

hich you can choose the one that best meets your

w cooking needs.

Bake

When using this function, full-power heat is radiated from the bake element in the bottom of the oven cavity, while supplemental heat is radiated from the broil element. This function is recommended for single-rack baking. Use this setting for baking, roasting, and casseroles.

Broil

This function is a dryheat cooking method, using direct or radiant heat on three different settings: low, medium and high. The distance between the foods and the broil elements determines broiling speed. This function is recommended for small, individualized cuts, such as steaks, chops, and patties.

TruConvec™

With this function, only the rear element operates at full power. There is no direct heat from the bottom or top elements, and the motorized 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 bakeware is required. Use this function for single-rack baking, multiple-rack baking, roasting, and

TruConvec™ (cont.)

reparation of complete meals. This setting is also

p ecommended when preparing large quantities of

r baked goods at one time.

Convection Bake

With this function, the

ottom element

perates at full power,

nd the top broil

a element operates at supplemental power. The motorized fan in the 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 the hot and cold spots found in conventional ovens.

A major benefit of convection baking is the ability to prepare food in larger quantities using multiple racks. When roasting using this setting, 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 Broil

Using this function, 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 the peak temperatures on the food. Use this setting for broiling thick cuts of meat.

Convection Roast

With this function, the convection element runs in conjunction with the inner and outer broil elements. The reversible convection fan runs at a higher

Convection Roast (cont.)

peed in each direction, allowing the moisture to be

s sealed inside large cuts of meat, such as roasts. This saves time when compared with single fan convection roast modes. Use this setting for whole turkeys, whole chickens, and roasts.

ote: Because this function uses a high-speed

onvection fan for optimum cooking performance,

c some noise may be noticed from the high fan speed. This is normal.

Defrost

With the temperature control off, a motorized fan in the rear of the oven circulates air. This fan accelerates natural defrosting of the food without heat.

Note: To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

Dehydrate

With this function, a motorized fan in the rear of the oven circulates warm air. 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 quality; only fresh, top-quality foods should be dehydrated in your oven.

Self-Clean

The self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto the oven interior. During this cycle, the oven uses high temperatures 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 selfclean cycle. When the oven has cooled, remove any ash from oven surfaces with a damp sponge or cloth.

Auto Roast*

This function further simplifies roasting by automatically searing the outside of meats, raising the pre-set temperature by 100°F for a short time to sear the outside of the meat. The temperature then returns to the pre-set temperature in the standard convection roast mode.

Oven Settings (cont.)

Warnings

Warnings (cont.)

Viking Quick Reference Guide

Meat Probe*

he probe temperature function is used to

T automatically turn the oven off when

he internal temperature of meat being

ooked is reached.

Proof*

This function uses a low temperature to create an optimal environment for the yeast to rise in many types of dough.

Recipes*

This setting accesses, programs, and saves cooking cycles from favorite recipes.

Interior Oven Light Controls

The upper and lower ovens have interior oven lights controlled by the right touch pad. Push the light button to turn the interior oven lights on and off.

Oven Lock

This child protection function prevents the oven controls from being activated when the oven is not in use.

Settings

Use this function to access, program, and customize timeouts, display brightness, and the Sabbath mode.

*Note: The AUTO-ROAST, PROOF, RECIPE and PROBE functions are included on the Premiere models.

Warning and Important Safety Instructions appearing

n this manual are not meant to cover all possible

onditions and situations that may occur. Common

ense, caution, and care must be exercised when

s installing, maintaining, or operating the appliance.

ALWAYS contact the manufacturer about problems or

conditions you do not understand.

Recognize Safety Symbols,Words, Labels

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.

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.

C A U T I O N

To prevent possible damage to cabinets and cabinet finishes, use only materials and finishes that will not discolor or delaminate and will withstand temperatures up to 194° F (90° C). Heat and 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.

bout Your Appliance

C A U T I O N

NEVER use appliance as a space heater to heat or

arm a room to prevent potential hazard to the

w user and damage to the appliance. Also, DO NOT use the oven as a storage area for food or cooking utensils.

• 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 rangetop, areas facing the rangetop, 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.

W A R N I N G

DO NOT use 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

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.

W A R N I N G

f the information in this manual is not

I 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.

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

ll special ordered brass parts are coated with an

A epoxy coating. DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON ANY BRASS PARTS. All brass body parts should be wiped

egularly with hot, soapy water. When hot, soapy

r water will not do the job, use everyday household cleaners that are not abrasive.

C A U T I O N

BURN HAZARD

DO NOT touch the exterior portions of

the oven after self-cleaning cycle has

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.

begun, since some parts become

N O T I C E

void any damage to oven vents. The vents need

A to be unobstructed and open to provide proper airflow 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.

Professional Custom Built-In Electric Touch

Control Single and Double Ovens

F20816 EN (022211)

VIKING RANGE CORPORATION

111 Front Street • Greenwood, Mississippi

38930 USA • (662) 455-1200