Viking VSOF730BK User Manual

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Use & Care Manual

5 Series

Professional Bu

Professional Built-in Electric Double French Door Oven

ilt-In Electric Single and Double Ovens

7 Series

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.

Some of the key features of this appliance include:

• A broad range of baking and broiling modes – up to 9 cooking modes in all - to make even your most challenging baking projects a success.

• Split baking and broiling elements – which reduces preheating time and provides greater control and more even heating.

• A reversing fan which is 2 times larger than most on the market – this allows you to cook foods more thoroughly and evenly – even when baking large quantities.

• 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 new low-broil mode for delicate broiling and top-browning.

• A lighting system which provides more light with less glare.

• 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 1-888-845-4641.

We appreciate your choosing a Viking Range, LLC 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 vikingrange.com

Congratulations

Getting Started

Important Safety Instructions ______________________________________________________________________4 Built-In Oven Features____________________________________________________________________________5

Product Controls

Oven Control Panel ____________________________________________________________________________6 Setting the Clock ________________________________________________________________________________8 Oven Settings & Functions _ ______________________________________________________________________9 Clocks & Timers ________________________________________________________________________________12 Probe Function ________________________________________________________________________________15

Cooking Tips

Cooking with Your Oven ________________________________________________________________________16 Conventional/Convection Cooking ______________________________________________________________16 Preheat ______________________________________________________________________________________17 Conventional Baking Chart ______________________________________________________________________18 Convection Baking Chart ______________________________________________________________________19 Solving Baking Problems ________________________________________________________________________20 Roasting Instructions __________________________________________________________________________21 Using Meat Probe ______________________________________________________________________________21 Conventional Roasting Chart ____________________________________________________________________22 Convection Roasting Chart ______________________________________________________________________23 Broiling Instructions ____________________________________________________________________________24 Broiling Chart ________________________________________________________________________________25 Convection Dehydrate and Defrost ______________________________________________________________25

Product Care

Cleaning and Maintenance ______________________________________________________________________26 Replacing Light ________________________________________________________________________________28 Trouble Shooting ______________________________________________________________________________29 Service Information ____________________________________________________________________________29 Warranty ______________________________________________________________________________________30

Table of Contents

Warnings

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

WARNING

NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

WARNING

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

WARNING

NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

WARNING

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

• Do not use foods that will spoil while waiting for cooking to start, such as dishes with milk or eggs, cream soups, custards, fish, pork, poultry, or foods with stuffing.

• Any food that has to wait for cooking to start should be very cold or frozen before it is placed in the oven.

• Do not use foods containing baking powder or yeast when automatic time baking. They will not rise properly.

• Do not allow food to remain in the oven for more than two hours after the end of the cooking cycle.

WARNING

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

Read before operating your oven.

• Use this appliance only for its intended use as described in this manual. Never use your appliance for warming or heating the room. This is based on safety considerations.

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

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

• Children should not be left alone in the kitchen while the oven is in use. CAUTION: Do not store items of interest to children over the unit. Children climbing to reach items could be seriously injured.

• This appliance is not intended for use by persons (including children) whose physical, sensory or mental capabilities are different or are reduced, or lack of experience or knowledge, unless such persons receive supervision or training for the operation of the appliance by a person responsible for their safety. Children should be monitored to ensure that they do not utilize devices as a toy

• Do not hang on door or allow children to swing on doors.

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

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

• Use only dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot surface areas. Do not use a towel or other bulky cloth.

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

• WARNING: French Door Models - DO NOT operate without control knobs in proper place. With the knobs removed, the LED lights surrounding the knobs are visible and may cause permanent damage to the eyes.

• Do not heat unopened food containers; buildup 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.

SAVE THESE INSTRUCTIONS

Important Safety Instructions

Getting Started

Built-In Electric Oven Features

Premiere Professional double oven is shown above.

CLEAN OVEN CLEAN OVEN

Model/Serial

Number Plate

(under control panel)

OFF

OFF SELF

SELF

CLEAN

OFF

SELF

CLEAN

OVEN

LOW

LIGHT

BROIL

UPPER TIMED

CONV.

CONV. BROIL

BROIL MANUAL

MANUAL

MED

LOWER TIMED

BROIL

MAXI

BROIL

MINI

MINI BROIL

BROIL

CONV.

CONV. BROIL

BROIL

OVEN FUNCTION

OFF

OVENCLEAN

CONV.

CONV. BAKE

BAKE

CONV. CONVEC BAKE

TRU CONV.

CONVEC

BAKE

UPPER OVEN

OVENCLEAN

OFF

CLEAN

200

300

TEMPERATUREOVEN FUNCTION

BROIL

400

TEMPERATURE

OVEN TEMPERATURE

BROIL

500

BAKE

MIN/SEC

TIME

TIMER

TRU

BAKE

TRU

CONVEC

UPPER OVEN

CONV.

ROAST

OFF

OFF SELF

SELF CLEAN

CLEAN

SELF

CLEAN

LOW

LOW BROIL

BROIL

CONV.

CONV. BROIL

BROIL

SET

MED

BROIL

MAXI

BROIL

CONV.

CONV. BROIL

BROIL

START

PROBE

SET

OVEN FUNCTION

TIME

TEMP

OFF

OVENCLEAN

BAKE

OFF

OFF OFF

OFF

TRU CONV. CONVEC BAKE

TRU CONV.

CONVEC

BAKE

CONVEC

MINI

MINI BROIL

BROIL

CONV.

CONV. ROAST

ROAST

LOWER OVEN

BAKE

TRU

LOWER OVEN

CONV.

CONV. BAKE

BAKE

200

300

OVEN TEMPERATURE

400

TEMPERATUREOVEN FUNCTION

TEMPERATURE

CLEAN

UPPER OVEN LIGHT

CLEAN

UPPER TIMED

BROIL

MANUAL

LOWER OVEN LIGHT

LOWER TIMED

500

BROIL

BROIL 500

500

400

Broil Element

TruConvec™

Element

(Behind Baffle)

Oven Light

Oven Racks

(3/upper oven; 3/lower oven)

Bake Element

Lower Oven

Product Controls

The Select Professional double oven control panel is shown above.

Oven Control Panel

(Premiere/Select Models)

CLEAN

MANUAL

TIMED

BROIL

TIMED

LOWER

500

Timed Bake

UPPER

Knob

(Premiere Models)

Analog Clock

Temperature Control

Each oven has a separate temperature

control dial. The controls can be set at any

The Electronic Timing Center

Electronic Timing Center

is used to program and control

broiling and self-cleaning.

(287.8° C). There are separate settings for

temperature from 200˚ F (93.3° C) to 550˚ F

all timing functions.

program can be used.

must be set before any other

IMPORTANT–The Time-of-day

(Premiere Models)

Off/On

Indicator Light

OFF

200

BAKE

400

OVEN TEMPERATURE

300

LOWER OVEN

BROIL

smoke generation

Convection Broil

Convection Roast

Self-Clean

reaches elevated

off soils and deposits

temperatures in order to burn

OFF

SELF

CLEAN

SET

BROIL

CLEAN

MED

BROIL

OVEN FUNCTION

LOW

BROIL

TIME

START

TIME

BAKE

SET

TIMER

MIN/SEC

CLOCK

500

Thicker meats, faster than regular broil & with less

High-Broil

Oven Function Selector

Whole turkeys, whole chickens, hams, etc.

A pyrolytic self-cleaning cycle where the oven

Medium-Broil

Low-Broil

over-browned in high broil

OFF

200

400

OVEN TEMPERATURE

300

rare or medium doneness is desired

Dark meats at 1” thickness or less where

greater than 1” thick that would be

White meats such as chicken or meats

Delicate broiling such as meringue

Self-Clean

Indicator Light

Interior

Indicator

Oven Light

CLEAN OVEN CLEAN OVEN

TRU

BAKE

CONV.

BAKE

OFF

SELF

CLEAN

LOW

OVEN

BROIL

LIGHT

MED

CONVEC

BROIL

CONV.

ROAST

CONV.

BROIL

UPPER OVEN

BROIL

OVEN FUNCTION

Bake

Convection Bake

cookies, pastry, pies, entrees, vegetables)

Conventional, single rack baking (breads, cakes,

Multi-rack baking for heavier or frozen foods

at once)

TruConvec

to 6 racks of cookies

(e.g., 4 frozen pies, pizzas, entrees, vegetables)

Multi-rack baking for breads, cakes, cookies (up

Product Controls

Oven Control Panel

(French Door Models)

Multi-rack baking for breads, cakes, cookies (up

to 6 racks of cookies

at once)

Designed for allowing yeast dough to rise to a

temperture between 85

Delicate broiling such as meringue

and 100

Low-Broil

F (38

F (29

Proof

(e.g., 4 frozen pies, pizzas, entrees, vegetables)

Multi-rack baking for heavier or frozen foods

Convection Bake

TruConvec

White meats such as chicken or meats

greater than 1” thick that would be

over-browned in high broil

Medium-Broil

Conventional, single rack baking (breads, cakes,

cookies, pastry, pies, entrees, vegetables)

BROIL

MED

BROIL

Bake

Dark meats at 1” thickness or less where rare

or medium doneness is desired

Oven Function Selector

High-Broil

OVEN FUNCTION

BROIL

CONV.

ROAST

CONV.

UPPER OVEN

350 450

OVEN TEMPERATURE

400

MIN/SEC

TIMER

BAKE

TIME

SET

300

500

CONVEC

TRU

250

BROIL

LIGHT

BROIL

BAKE

OVEN

LOW

CONV.

Oven Light

Interior

Switch

PROOF

OFF

Indicator Light

Off/On

BAKE

OVEN CLEAN OVEN

Light on Oven Function knob is

selection is made. Both lighted

activated when oven function

200

rings will pulse when in the

Oven On Indicator Light

(ring around knob)

preheat mode.

OFF

A pyrolytic self-cleaning cycle where the oven

Whole turkeys, whole chickens, hams, etc.

Thicker meats, faster than regular broil & with less

temperatures in order to burn

off soils and deposits

reaches elevated

Convection Roast

Convection Broil

smoke generation

Self-Clean

START

TIME

PROBE

BROIL

OVEN FUNCTION

BROIL

CONV.

ROAST

CONV.

LOWER OVEN

350

OVEN TEMPERATURE

400

450

BROIL

CONVEC

300

500

MED

TRU

250

BROIL

SET

BROIL

BAKE

LOW

CONV.

IMPORTANT–The Time-of-day

must be set before any other

control all timing functions.

program can be used.

CLEAN

SELF

OFF

BAKE

200

OFF

CLEAN

Indicator Light

Self-Clean

control dial. The controls can be set at any

temperature from 200˚ F (93.3° C) to 550˚ F

(287.8° C). There are separate settings for

broiling and self-cleaning.

Each oven has a separate temperature

Temperature Control

Electronic Timing Center

The Electronic Timing Center

is used to program and

*NOTE: The PROBE function is included on Premiere Models.

Setting the Clock

Digital Display

(Select Models)

The time-of-day must be set before any other program can be used. When your oven is first connected to the power in your home, the timer display will show --:--.

To program the time-of-day:

1. Press the “CLOCK”* button once. 12:00 will be displayed with the word

SET

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 Hours or Start Time cycle programmed into the timer.

Digital Display

(French Door Models)

1. Press and hold the “min/sec timer” and “bake time” buttons simultaneously.

2. Turn the “Set” knob to set the digital clock.

3. Release the “min/sec timer” and “bake time” buttons.

Analog Display

(Premiere Models)

Synchronizing the analog and digital clocks:

NOTE: It is important to always synchronize the analog and digital clocks before setting the time-of-day.

1. Press and release the “start time” button. NOTE: This is only necessary after a power

outage or for the first time to set the clock.

2. Press and hold the “min/sec timer” and start time buttons simultaneously.

3. Turn the “Set” knob to move the hands on the analog clock to 30 minutes ahead of

the current time. Release hold from “start time” and “min/sec timer” buttons.

4. After several seconds, the display will blink. Press and hold the “min/sec timer”

button and turn the “Set” knob to set the digital clock so that it matches exactly with the analog clock. The clocks are now synched and you can now set the time of day.

The time-of-day must be set before any other 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.

SET

MIN/SEC

TIMER

BAKE TIME

START

TIME

PROBE

TEMP

Product Controls

CLOCK

MIN/SEC

TIMER

MIN/SEC

TIMER

BAKE TIME

SET

START

TIME

SET

BAKE

TIME

START

TIME

PROBE

Product Controls

Temperature Control

Each oven has a separate temperature control 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 sure the controls are in the OFF position when the ovens 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 from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.

OFF

400

200

300

500

BROIL

CLEAN

WARNING

FRENCH DOOR MODELS Make sure control knobs are in proper place before using oven. With the knobs removed, the LED lights around the knobs are visible and may cause permanent damage to your eyes. Exposure to LED lights can cause irreparable harm to the retina of the human eye.

Oven Settings and Functions

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.

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.

OVEN LIGHT

BROIL

OFF

SELF

CLEAN

BAKE

CONV.

BROIL

CONV. ROAST

TRU

CONVEC

CONV. BAKE

LOW

MED

BROIL

two-element bake

OFF

SELF

CLEAN

BAKE

CONV. BROIL

OFF

CONV. BROIL

TRU

CONVEC

CONV.

BAKE

CONV. ROAST

BAKE

TRU

CONVEC

CONV.

BAKE

CONV. ROAST

LOW BROIL

BROIL

MED

BROIL

TruConvec

BROIL

SELF

CLEAN

LOW

MED

BROIL

convection bake

Oven Settings and Functions

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.

Product Controls

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 meats.

*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 (5 cm) to the broil element. "Fast" broiling is best for meats where "rare to medium" doneness is desired. 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.

low-broil

OFF

BAKE

TRU

CONVEC

LOW

BROIL

CONV.

BAKE

SELF

CLEAN

MED

BROIL

CONV. BROIL

CONV. ROAST

Medium-Broil

Inner and outer broil elements pulse on and off to produce less heat for “slow” broiling. Allow about 4 inches (10 cm.) 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.

convection roast

convection broil

LOW

BROIL

MED

BROIL

OFF

SELF

CLEAN

BAKE

TRU

CONVEC

CONV. BAKE

CONV.

BROIL

ROAST

CONV. BROIL

OFF

SELF

CLEAN

BAKE

CONV. BROIL

CONV. ROAST

TRU

CONVEC

CONV. BAKE

LOW

MED

BROIL

high-broil

medium-broil

BROIL

LOW

MED

BROIL

LOW

BROIL

OFF

SELF

CLEAN

BAKE

TRU

CONVEC

CONV.

BROIL

SELF

CLEAN

MED

BROIL

BAKE

CONV. ROAST

CONV. BROIL

OFF

BAKE

TRU

CONVEC

CONV.

CONV. BROIL

CONV. ROAST

BAKE

Product Controls

Oven Settings and Functions

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 200°F (93.3°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 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.

Proofing

(French Door model only)

This setting is designed for allowing yeast dough to rise to a temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”. Turn Temperature control until the oven light comes on (typically around 200 degrees on the knob setting). Note that the Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.

LOW

BROIL

MED

BROIL

conv.

roast

broil

self-

PROOF

clean

low

broil

BROIL

OFF

off

BAKE

bake

TRU

conv.

CONVEC

bake

tru.

CONV.

convec.

BAKE

high

CONV.

broil

med

ROAST

CONV.

broil

BROIL

OFF

200

300

CLEAN

400

LOW

conv.

BROIL

conv.

MED

BROIL

roast

broil

SELF

self-

CLEAN

clean

low

broil

BROIL

OFF

off

BAKE

bake

TRU

conv.

CONVEC

bake

tru.

CONV.

convec.

BAKE

high

CONV.

broil

med

ROAST

CONV.

broil

BROIL

LOW

BROIL

conv.

MED

BROIL

conv.

roast

broil

SELF

self-

CLEAN

clean

low

broil

BROIL

OFF

off

BAKE

bake

TRU

conv.

CONVEC

bake

tru.

CONV.

convec.

BAKE

high

CONV.

broil

med

ROAST

CONV.

broil

BROIL

OFF

200

300

CLEAN

BROIL

500

400

BROIL

500

LOW

BROIL

conv.

roast

conv.

MED

broil

SELF

self-

CLEAN

clean

BROIL

OFF

off

BAKE

bake

TRU

conv.

CONVEC

bake

tru.

CONV.

convec.

BAKE

high

low

CONV. CONV. BROIL

med broil

broil

ROAST

broil

conv.

roast

conv.

broil

200

300

self-

clean

broil

off

OFF

bake

CLEAN

conv.

bake

BROIL

tru.

convec.

500

med

400

broil

high broil

low

Product Controls

Electronic Timing Center Digital Display

The Electronic Timing Center is used to program and control all timing functions. It has five display and programming modes that are activated by the four push buttons and the “SET” knob. Both the Bake Time mode and the Min/Sec Timer mode can be used to time cooking periods. These features can even be used at the same time when both ovens are in use. However, only Bake Time and Self-Cleaning (Select model only) modes shut the oven off automatically when the timed program is over. For example, you can time bake a casserole in the upper oven using the Bake Time mode, while broiling in the lower oven using the Min/Sec Timer. One oven can also be cleaned while timing foods in the other oven using the Min/Sec Timer.

Setting the Min/Sec Timer

The Min/Sec Timer is designed for accurate timing and is ideal for baking delicate items such as biscuits, cookies, and popovers, and for precise broiling. The Min/Sec Timer can be used at the same time the Bake Hours or Start Time functions are in use. It can be used for timing up to 24 hours. When setting the timer, the time displayed will increase in 1 minute increments. When the timer counts down to 1 minute, the timer alarm will give two short beeps and the display changes from hours:minutes to seconds only.

To program the Min/Sec Timer

1. Press the “MIN/SEC TIMER” button. The timer will display :00 and the word TIMER will be displayed in the lower right

corner.

2. Turn the “SET” knob until the desired duration time is displayed.

The Min/Sec Timer is now programmed. The alarm will sound at the end of the countdown. The program can be cancelled anytime by setting the remaining time to :00. To change back to the time-of-day, press the “CLOCK” button on Select models or “PROBE” on French Door models. Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress. The display will return automatically to the Min/Sec Timer after a few seconds.

Timer Alarm

At the end of a Min/Sec Timer program or Bake Hours program, the alarm will consist of three beeps followed by two beeps every 10 seconds until the “MIN/SEC TIMER” button is pressed. Whenever a valid function key is pressed or when a control function starts automatically, one beep will be sounded. When an invalid function key is pressed, two beeps will be sounded.

Setting the Automatic Start Time Bake Program

The Bake Hours and Start Time modes of the timer can be used to automatically turn the oven on and off at a preselected time. The Automatic Time Bake program is ideal for foods with no danger of spoilage during the time the oven is left off.

To Set The Automatic Time Bake Program:

1. Set the start time: A) For Single Ovens – Program the start time by pressing the “START TIME” button and turning the “SET” knob until the

desired start time is displayed. This is the time of day you want the food to begin cooking.

B) For Double Ovens – Press the “START TIME” button once to set the starting time for the upper oven (

UPPER OVEN

will

show on the display). Press the “START TIME” button twice to set the starting time for the lower oven (

LOWER OVEN

will show on the display). Then program the start time by turning the “SET” knob until the desired start time is displayed. This is the time of day you want the food to begin cooking.

Clocks and Timers

(Digital Display - Select / French Door Models)

Select Models

French Door Models

SET

CLOCK

MIN/SEC

TIMER

SET

BAKE TIME

SET

MIN/SEC

TIMER

BAKE

TIME

SET

START

TIME

START

TIME

PROBE

Product Controls

2. Set the desired baking time:

Once the start time is set, the display will switch to :00 and the words

SET, COOK

and

TIME

will appear on the right side of the display. You will now enter the desired baking time. Add 30 minutes to the desired bake time to allow for preheat. Turn the “SET” knob until the desired baking time is displayed in hours and minutes. Once the desired bake time is set, the word

SET

will disappear and the word

DELAY

will appear in the display indicating that the Bake Hours program has

been set.

NOTE: For Double Ovens, the word

DELAY

will show with either

UPPER OVEN

LOWER OVEN

depending on which

oven has been selected.

3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.

4. Set the temperature control knob to the desired baking temperature.

5. The automatic time bake program is now set!

NOTE: The display will continue to show the amount of bake time that was programmed (this will remain until the

programmed start time is reached). You can return the display to clock mode by pressing the “CLOCK” button on the Select models or “PROBE” on the French door models. Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress. Switch back to the timer mode by pressing the “BAKE HOURS” button.

6. When the specified time is reached, the oven will automatically turn on. It will bake for the programmed amount of time at the selected temperature.

NOTE: At one minute from the end of the specified bake program, the oven timer will beep once. At the end of the specified bake program, the oven will automatically turn off and the timer will sound a series of three beeps. This will continue until the “START TIME” button is pressed. The display will then return to displaying the time.

NOTE: Setting the remaining duration time to :00 will cancel the Automatic Bake program.

Clocks and Timers

(Digital Display - Select / French Door Models)

Sabbath Mode (Digital Display models only)

To set the Sabbath Mode

1. Press the Min/Sec Timer button until it beeps.

2. Turn SET knob until SAB appears in the display.

3. Press the Min/Sec Timer button to toggle between NO or ON. NO is the default setting.

4. After selecting ON, turn SET knob to done.

5. Press Min/Sec Timer button to clear display.

To remove Sabbath Mode Follow the same steps above and select the NO setting.

Product Controls

Setting the Min/Sec Timer

The Min/Sec Timer is designed for accurate timing and is ideal for baking delicate items such as biscuits, cookies, and popovers, and for precise broiling. The Min/Sec timer can be used at the same time the Bake Hours or Start Time functions are in use. It can be used for timing up to 24 hours.

To program the Min/SecTimer

1. Push and release the “min/sec timer” button.

2. Rotate “Set” knob until desired duration of time is displayed. Timer starts seconds after “Set” knob stops rotating. A tone

indicates the timer has started.

When the timer has one minute remaining, the timer will sound twice and begin to countdown by seconds. A tone will sound three times indicating the time is complete and twice every ten seconds after completion until timer function is cleared.

NOTE: Press any function button to clear a completed cycle or function.

Setting the Bake Time Program

The Bake Time program is used for controlled timing of baked or roasted foods. At the end of the timed cycle, the oven automatically turns off.

Setting the Automatic Start Time Bake Program

The Bake Time program is used for controlled timing of baked or roasted foods. At the end of the timed cycle, the oven automatically turns off

To Set The Bake Time Program

1. Turn the TIMED BAKE knob to “timed” for single ovens or “upper timed” or “lower timed” position, for double ovens.

2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or TRUCONVEC™ position, depending upon the type

of baking being used.

3. Set the temperature control knob to the desired temperature and allow for preheating.

4. Press and release the bake hours button. The timer will display :00 with the words

SET

and

COOK/TIME

in the digital

display.

5. Turn the “Set” knob until the desired baking time is displayed in hours and minutes. Once set, a tone will sound and the cook time/remaining time and the word COOK will be displayed.

The word COOK will flash and the tone will sound three times when the time is completed; oven will turn off. The tone will sound twice every ten seconds after completion until timer function is cleared.

To set the Automatic Time Bake Program

1. Set the start time:

A) For Single Ovens – Turn the TIMED BAKE knob to “timed”. Program the start time by pressing the “start time” button

and turning the “Set” knob until the desired start time is displayed and a tone is heard. This is the time of day you want the food to begin cooking. B) For Double Ovens – (Press the “start time” button once to set the starting time for the upper oven. Press the “start time” button twice to set the starting time for the lower oven). Then program the start time by turning the “Set” knob until the desired start time is displayed. This is the time of day you want the food to begin cooking.

2. Set the desired baking time:

Once the start time is set, the display will switch to :00 and the words

SET, COOK

and

TIME

will appear on the right side of the display. You will now enter the desired baking time. Turn the “Set” knob until the desired baking time is displayed in hours and minutes. Once the desired bake time is set, a tone will be heard and the word

SET

will disappear and the word

DELAY

will appear in the display indicating that the Bake Hours program has been set.

NOTE: For Double Ovens, the word

DELAY

will show depending on which oven has been selected.

Clocks and Timers

(Analog Clock - Premiere Models)

MIN/SEC

TIMER

BAKE TIME

SET

START

TIME

PROBE

TEMP

Product Controls

Clocks and Timers

(Analog Clock - Premiere Models)

3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.

4. Set the temperature control knob to the desired baking temperature.

5. The automatic time bake program is now set!

NOTE: The display will continue to show the amount of bake time

that was programmed (this will remain until the programmed start time is reached). You can return the display to clock mode by pressing the “probe/temp” button – Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress. Switch back to the timer mode by pressing the “bake hours” button.

6. When the specified time is reached, the oven will automatically turn on. It will bake for the programmed amount of time at the selected temperature.

NOTE: At one minute from the end of the specified bake program, the oven timer will beep once. At the end of the specified bake program, the oven will automatically turn off and the timer will sound a series of three beeps. This will continue until the “start time” button is pressed. The display will then return to displaying the time.

NOTE: Setting the remaining duration time to :00 will cancel the Automatic Bake program.

Probe Function

(Premiere/French Door Models)

The meat probe takes the guesswork out of roasting by cooking foods to the ideal internal temperature. Your Viking oven’s built-in probe will help you prepare meats exactly as you want them.

To Set the Automatic Probe Function

1. Plug probe into the outlet located on left interior wall of the oven and close oven door, leaving the meat probe end

outside of the oven. NOTE: If the probe is not plugged into the oven when starting a probe function, the display will flash “no probe”. (Premiere models only)

2. Select cooking function and set temperature.

3. Press the “PROBE” or “PROBE TEMP” button (depending on model).

4. Turn the “SET” knob to the desired internal temperature. The word PROBE and the desired internal temperature will

be displayed on the lower right of the clock. On Double Ovens, the manual/timed control must be turned to “upper timed.” NOTE: It is recommended to set the internal temperature about 10 degrees lower than actual desired internal temperature. The meat will continue to cook when removed from the oven and will reach desired internal temperature while “standing”.

5. Once the oven is preheated, open the oven door. Using a pot holder, carefully slide out the oven rack. Place the roasting pan on the rack, insert probe into meat. Carefully slide rack back into oven and close the door.

The word PROBE flashes and tone sounds three times when desired temperature is reached. The tone will sound twice every ten seconds after completion until probe function is closed.

Meat Probe Functions

WARNING

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

• Do not use foods that will spoil while waiting for cooking to start, such as dishes with milk or eggs, cream soups, custards, fish, pork, poultry, or foods with stuffing.

• Any food that has to wait for cooking to start should be very cold or frozen before it is placed in the oven.

• Do not use foods containing baking powder or yeast when automatic time baking. They will not rise properly.

• Do not allow food to remain in the oven for more than two hours after the end of the cooking cycle.

Plug

Cable

Probe

Handles

Cooking with your Oven

Rack Positions

Each oven is equipped with tilt-proof racks and at least one TruGlide rack. With the TruGlide rack, the bottom section remains in the oven and the top section smoothly glides outward when pulled. This reduces the chances of spills and makes removing heavy items from the oven much easier. Below is a list of how many TruGlide racks are found in each oven. Please note that the TruGlide rack can be used in any of the six rack positions.

• Select Single and Double Ovens – One TruGlide rack (upper oven only in double ovens)

• Premiere/French Door Single Ovens – Two TruGlide racks

• Premiere /French Door Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)

All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, do not use more than one rack at a time. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.

1. Arrange the oven racks in the desired positions BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 2 and 4 or positions 3 and 5.

2. Turn the Oven Function selector to desired function. Cooking starts immediately and stops when the Oven Function selector is turned to OFF.

3. Set the Temperature Control to the desired temperature.

4. Place the food in the oven after the Oven Indicator light goes out.

Conventional/Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. This is perfectly normal. Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for baking heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking with convection.

•As a general rule, reduce the temperature by 25° F (10° C) when using a convection cooking function.

•Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single

item or smaller load then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-rack baking or cooking large loads).

•If cooking items which require longer than 45 minutes then it is possible to see a 10% - 15% reduction in cooking time. This is

especially true for large items cooked in the convection roast function.

•A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this

possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

•For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or

positions 3 and 5. Remember that the racks are numbered from bottom to top.

•Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out

of the oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.

•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to

convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.

Cooking Tips

CLEAN OVEN CLEAN OVEN

OFF

OVENCLEAN

SELF

SELF CLEAN

CLEAN

SELF

CLEAN

OVEN

LOW

LIGHT

BROIL

UPPER TIMED

CONV.

BROIL

BROIL MANUAL

MANUAL

MED

LOWER TIMED

BROIL

MAXI

MAXI BROIL

BROIL

OVEN FUNCTION

OVENCLEAN

BAKE

OFF

OFF OFF

OFF

BAKE

CLEAN

200

200 TRU CONV. CONVEC BAKE

CONV.

CONV. BAKE

BAKE

TRU CONV.

CONVEC

TRU

BAKE

300

CONVEC

BROIL

BROIL MINI

MINI BROIL

BROIL

UPPER OVEN

CONV.

CONV. ROAST

ROAST

TEMPERATUREOVEN FUNCTION

400

CONV.

400

CONV.

BROIL

UPPER OVEN

TEMPERATURE

OVEN TEMPERATURE

OFF

OVENCLEAN

SELF

SELF CLEAN

CLEAN

BAKE

OFF

OFF OFF

OFF

CLEAN

BROIL

500

BAKE

MIN/SEC

SET

TIME

TIMER

OFF

CLEAN

UPPER OVEN LIGHT

SELF

SELF CLEAN

CLEAN

LOW

LOW BROIL

BROIL

CONV.

CONV. BROIL

BROIL

SET

MED

MED BROIL

BROIL

MAXI

MAXI BROIL

BROIL

CONV.

CONV. BROIL

BROIL

START

PROBE

OVEN FUNCTION

TIME

TEMP

UPPER OVEN LIGHT

BAKE

CLEAN

200

TRU CONV. CONVEC BAKE

TRU CONV.

CONVEC

BAKE

MINI

BROIL

CONV.

CONV. ROAST

ROAST

UPPER TIMED

200

200 CONV.

CONV.

BROIL

MANUAL

BAKE

LOWER OVEN LIGHT

LOWER

300

TIMED

TRU

300

500

CONVEC

400

BROIL

BROIL 500

500

LOWER OVEN

TEMPERATUREOVEN FUNCTION

400

LOWER OVEN

TEMPERATURE

OVEN TEMPERATURE

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

Cooking Tips

Cooking with your Oven

Baking Tips

• Make sure the oven racks are in the desired position before you turn on the oven.

• Do not open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.

• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come out clean when done.

• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.

Pan Placement Tips

• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

• When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent results.

• Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.

• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan

Placement

Multiple Rack Pan

Placement

Preheat

For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the selected cooking mode in the shortest possible time.

For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a different manner than the preheat mode for CONVENTIONAL BAKE. This is because TRUCONVEC is designed for multi-rack baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven to preheat to 350°F (180ºC) in TRUCONVEC mode when compared to the amount of time it takes to preheat to 350°F (180ºC) in CONVENTIONAL B AKE mode.

Also, preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.

Note: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will automatically exit PREHEAT and follow NORMAL OPERATION mode.

Preheat

Cooking Tips

Conventional Baking Chart

Single Rack Time

Food (mins) Pan Size Position Temp

BREADS

Biscuits Cookie Sheet 3 or 4 375° F (191° C) 23-28 Yeast Loaf Loaf Pan 3 or 4 375

° F (191° C)

30 - 35

Yeast Rolls Cookie Sheet 3 or 4 400

° F (205° C)

12 - 15

Nut Bread Loaf Pan 3 or 4 375

° F(191° C)

30 - 35

Cornbread 8" x 8" 3 or 4 400

° F (205° C)

20 - 25

Gingerbread 8" x 8" 3 or 4 350

° F (177° C)

35 - 40

Muffins Muffin Tin 3 or 4 400

° F (191° C)

17 - 22

Corn Muffins Muffin Tin 3 or 4 375

° F (191° C)

17 - 22

CAKES

Angel food Tube pan 1 or 2 350

° F (177° C)

35 - 45

Bundt Tube pan 2 350

° F (177° C)

40 - 50

Cupcakes Muffin pan 3 or 4 350

° F (177° C)

17 - 22

Layer, Sheet 13" x 9" 3 or 4 350

° F (177° C)

40 - 50

Layer, Two 9" round 3 or 4 350

° F (177° C)

30 - 35

Pound Loaf pan 3 350

° F (177° C)

60 - 65

Brownies 13" x 9" 3 or 4 350

° F (177° C)

25 - 28

Choc. Chip Cookie Sheet 3 or 4 375

° F (191° C)

12 - 15

Sugar Cookie Sheet 3 or 4 350

° F (177° C)

10 - 12

PASTRY

Cream Puffs Cookie Sheet 3 or 4 400

° F (205° C)

30 - 35

PIES

Crust, Unfilled 9" Round 3 or 4 425

° F (218° C)

10 - 12

Crust, Filled 9" Round 3 or 4 375

° F (191° C)

55 - 66

Lemon Meringue 9" Round 3 or 4 350

° F (177° C)

12 - 15

Pumpkin 9" Round 3 or 4 400

° F (177° C)

55 - 65

Custard 6 - 4 oz cups 3 or 4 350

° F (177° C)

35 - 40

ENTREES

Egg Rolls Cookie Sheet 3 or 4 400

° F (205° C)

12 - 15

Fish Sticks Cookie Sheet 3 or 4 425

° F (218° C)

18 - 21

Lasagna, frz Cookie Sheet 3 or 4 375

° F (191° C)

65 - 75

Pot Pie Cookie Sheet 3 or 4 400

° F (205° C)

35 - 40

Gr. Peppers Stuffed

13" x 9" 3 or 4 375

° F (191° C)

65 - 70

Quiche 9" Round 3 or 4 400

° F (205° C)

25 - 30

Pizza, 12" Cookie Sheet 3 or 4 400

° F (205° C)

15 - 20

Mac. & Cheese, frz

Cookie Sheet 3 or 4 375

° F (191° C)

60 - 65

VEGETABLES

Baked Potatoes On Rack 3 or 4 375

° F (191° C)

60 - 65

Spinach Souffle 1 qt. Casserole 3 or 4 350

° F (177° C)

45 - 50

Squash Cookie Sheet 3 or 4 375

° F (191° C)

50 - 55

French Fries Cookie Sheet 3 or 4 425

° F (218° C)

15 - 20

Cooking Tips

Convection Baking Chart

Single Rack Time

Food Pan Size Position Temp

(minutes)

BREADS

Frozen Biscuits Cookie Sheet 2 & 4 / 1, 3, & 5

350

° F (177° C) 23 - 28

Yeast Loaf Loaf Pan 3 or 4

350

° F (177° C) 30 - 35

Yeast Rolls Cookie Sheet 2 & 4 / 1, 3, & 5

375

° F (191° C) 12 - 15

Nut Bread Loaf Pan 3 or 4

350

° F (177° C) 30 - 35

Cornbread 8" x 8" 2 & 4

375

° F (191° C) 20 - 25

Gingerbread 8" x 8" 2 & 4

325

° F (163° C) 35 - 40

Muffins Muffin Tin 2 & 4 / 1, 3, & 5

375

° F (191° C) 17 - 22

Corn Muffins Muffin Tin 2 & 4 / 1, 3, & 5

350

° F (177° C) 17 - 22

CAKES

Angel food Tube pan 1 or 2 325

° F (163° C)

30 - 35

Bundt Tube pan 3 or 4 325

° F (163° C)

35 - 40

Cupcakes Muffin pan

2 & 4 / 1, 3, & 5

325

° F (163° C)

15 - 17

Layer, Sheet 13" x 9" 2 & 4 325

° F (163° C)

30 - 32

Layer, Two 9" round 2 & 4 325

° F (163° C)

25 - 30

Pound Loaf pan 3 325

° F (163° C)

5 - 50

Brownies 13" x 9" 2 & 4 325

° F (163° C)

25 -28

Choc. Chip Cookie Sheet 1 - 5 350

° F (177° C)

10 - 12

Sugar Cookie Sheet 1 - 6 325

° F (163° C)

10 - 15

PIES

Crust, Unfilled 9" Round 2 & 4 400

° F (205° C)

7 - 9

Crust, Filled 9" Round 2 & 4 350

° F (177° C)

55 - 65

Lemon Meringue 9" Round 2 & 4 325

° F (163° C)

4 - 5

Pumpkin 9" Round 2 & 4 325

° F (163° C)

55 - 65

Custard 6 - 4oz cups 2 & 4 325

° F (163° C)

30 - 35

ENTREES

Egg Rolls Cookie Sheet 2 or 4 375

° F (191° C)

12 - 15

Fish Sticks Cookie Sheet 2 or 4 400

° F (205° C)

18 -21

Lasagna, frz Cookie Sheet 2 or 4 350

° F (177° C)

60 - 70

Pot Pie Cookie Sheet 2 or 4 375

° F (191° C)

35 - 40

Gr. Peppers Stuffed

13" x 9" 2 or 4 350

° F (177° C)

60 - 70

Quiche 9" Round 2 or 4 375

° F (191° C)

25 - 30

Pizza, 12" Cookie Sheet 2 or 4 375

° F (191° C)

15 - 20

Mac. & Cheese, frz

Cookie Sheet 2 or 4 350

° F (177° C)

60 - 65

VEGETABLES

Baked Potatoes On Rack 2 or 4 350

° F (177° C)

60 - 65

Spinach Souffle 1 qt.Casserole 2 or 4 325

° F (163° C)

45 - 50

Squash Cookie Sheet 2 or 4 350

° F (177° C)

50 - 55

French Fries Cookie Sheet 2 or 4 400

° F (205° C)

15 - 20

Rec. TruConvec Rec. TruConvec

Rec. TruConvec

Rec. TruConvec Rec. TruConvec

Notes

Cooking Tips

Baking problems can occur for many reasons. Check the Baking Problem chart for the causes and recommended remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.

PROBLEM CAUSE REMEDY

Cakes burned on the 1. Oven was too hot 1. Reduce temperature sides or not done

2. Wrong pan size 2. Use recom. pan size

in center

3. Too many pans 3. Reduce no. of pans

Cakes crack on top 1. Batter too thick 1. Follow recipe

Add liquid

2. Oven too hot 2. Reduce temperature

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

Cakes are not level 1. Batter uneven 1. Distribute batter even

2. Oven or rack not level 2. Level oven or rack

3. Pan was warped 3. Use proper pan

Food too brown on 1. Oven door opened 1. Use door window to bottom too often check food

2. Dark pans being used 2. Use shiny pans

Incorrect rack position3.Use recom. rack position

4. Wrong bake setting 4. Adjust to conventional or convection setting as needed

5. Pan too large 5. Use proper pan

Food too brown on 1. Rack position too high 1. Use recom. rack position top

2. Oven not preheated 2. Allow oven to preheat

3. Sides of pan too high 3. Use proper pans

Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool

between batches

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

2. Too many pans used 2. Reduce no. of pans

3. Oven not preheated 3. Allow oven to preheat

Pies too light on top 1. Oven not hot enough 1. Increase temperature

2. Too many pans used 2. Reduce no. of pans

Oven not preheated

Allow oven to preheat

COMMON BAKING PROBLEM / REMEDIES

Solving Baking Problems

Cooking Tips

Roasting Instructions

Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item that is being roasted. Do not cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25

° F (-3.9° C) and

the cooking time by approximately 10 to 15%.

• Always roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. Do not add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.

• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.

• For convection roasting, do not use pans with tall sides as this will interfere with the circulation of heated air over the food.

• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the thermometer once, insert it ¼ inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.

• Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5

° F (2° C) to 10° F (4° C) lower than the desired doneness. The meat

will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.

Using the Meat Probe

(Premiere/French Door Models)

For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes the guesswork out of roasting by cooking foods to the exact doneness you want. NOTE: Double oven models have a probe in the upper oven only.

Use of probes other than the one provided with this product may result in damage to the probe. Use the handles of the probe and plug when inserting and removing them from the meat and outlet.

• To avoid damaging your probe, do not use tongs to pull on the cable when removing.

• To avoid breaking the probe, make sure food is completely defrosted before inserting.

• To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.

• Never leave the probe inside the oven during a self-cleaning cycle.

• Do not store the probe in the oven.

After preparing the meat and placing on broiler pan, follow these steps for proper probe placement.

1. Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat

comes to on the probe. The point should rest in the center of the thickest meaty part of the roast.

2. Insert the probe completely into the meat. It should not touch the bone, fat or gristle. For roasts with no bone, insert the

probe into the meatiest part of the roast. For bone-in ham or lamb, insert the probe into the center of the lowest large muscle or joint. Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.

3. When setting the probe temperature, it is recommended to set the temperature about 10° F (4

° C) lower than desired

internal temperature. The meat will continue to cook when removed from the oven and will reach the desired doneness while “standing”.

Cooking Tips

Time Rack

Internal

Food Weight Temp (min/lb) Position Temp

BEEF

Rib Roast

Rare 3 - 6 lbs 325° F (163° C) 25 - 30 2 140° F (60° C) Medium 3 - 6 lbs 325° F (163° C) 30 - 35 155° F (68° C) Well done 3 - 6 lbs 325° F (163° C) 35 - 40 170° F (77° C)

Rump Roast

Medium 3 - 6 lbs 325° F (163° C) 35 - 40 2 155° F (68° C) Well done 3 - 6 lbs 325° F (163° C) 40 - 45 170° F (77° C)

Tip Roast

Medium 3 - 6 lbs 325° F (163° C) 40 - 45 2 155° F (68° C) Well done 3 - 6 lbs 325° F (163° C) 45 - 50 170° F (77° C)

LAMB

Lamb Leg 3 - 6 lbs 325° F (162° C) 30 - 40 2 180° F (82° C)

PORK

Pork Loin 3 - 6 lbs 325° F (162° C) 35 - 40 2 180° F (82° C) Pork Chops 350

° F (177° C) 55 - 60 3 180° F (82° C)

1" thick

total time

Ham, fully 8 - 12 lbs 325

° F (163° C) 17 - 20 1 130° F (54° C)

Cooked

POULTRY

Chicken, Whole 3 - 6 lbs 375

° F (191° C) 30 - 35 1 180° F (82° C)

Turkey, 10 - 16 lbs 325

° F (163° C) 15 - 20 1 180° F (82° C)

Unstuffed Turkey 20 - 24 lbs 325° F (163° C) 15 - 20 1 180° F (82° C) Turkey, Stuffed 10 - 16 lbs 325° F (163° C) 17 - 22 1 180° F (82° C) Turkey, Stuffed 20 - 24 lbs 325

° F (163° C) 17 - 22 1 180° F (82° C)

Turkey Breast 4 - 6 lbs 325

° F (163° C) 18 - 22 1 180° F (82° C)

Conventional Roasting Chart

Cooking Tips

Convection Roasting Chart

Time Rack

Internal

Food Weight Temp (min/lb) Position Temp

BEEF

Rib Roast

Rare 3 - 6 lbs 325° F (163° C) 17 - 22 2 140° F (60° C) Medium 3 - 6 lbs 325° F (163° C) 21 - 24 155° F (68° C) Well done 3 - 6 lbs 325° F (163° C) 27 - 30 170° F (77° C)

Rump Roast

Medium 3 - 6 lbs 325° F (163° C) 17 - 20 2 155° F (68° C) Well done 3 - 6 lbs 325° F (163° C) 21 - 24 170° F (77° C)

Tip Roast

Medium 3 - 6 lbs 325° F (163° C) 27 - 30 2 155° F (68° C) Well done 3 - 6 lbs 325° F (163° C) 32 - 35 170° F (77° C)

LAMB

Lamb Leg 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)

PORK

Pork Loin 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C) Pork Chops 325° F (162° C) 35 - 40 3 180° F (82° C

1" thick

total time

Ham, fully 8 - 12 lbs 325° F (163° C) 12 - 14 1 130° F (54° C) Cooked

POULTRY

Chicken, Whole 3 - 6 lbs 375° F (191° C) 20 - 25 1 180° F (82° C) Turkey, 10 - 16 lbs 325° F (163° C) 12 - 14 1 180° F (82° C)

Unstuffed Turkey 20 - 24 lbs 325° F (163° C) 9 - 11 1 180° F (82° C) Turkey, Stuffed 10 - 16 lbs 325° F (163° C) 13 - 16 1 180° F (82° C) Turkey, Stuffed 20 - 24 lbs 325° F (163° C) 10 - 13 1 180° F (82° C) Turkey Breast 4 - 6 lbs 325° F (163° C) 15 - 20 1 180° F (82° C)

Cooking Tips

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.

Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

To Use High-Broil:

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

2. Center the food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven.

3. Set the Oven Function Selector to High-Broil and the Temperature Control Knob to Broil.

4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil

element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.

To Use Medium-Broil and Low-Broil:

Follow same steps as listed above except set the Oven Function Selector to Medium-Broil or Low-Broil.

Broiling Tip

• Always use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.

• To keep meat from curling, slit fatty edge.

• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.

• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.

• Always pull rack out to stop position before turning or removing food.

• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.

• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the

heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so melted fat can drain through to prevent spattering, smoking, or the possibility of grease fire.

Cooking Tips

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

BEEF

Sirloin, 1"

Rare 14 oz Hi Broil 3 8 - 10 Medium 14 oz Hi Broil 3 10 - 12 Well done 14 oz Hi Broil 3 11 - 13

T-Bone, 3/4"

Rare 10 oz Hi Broil 3 7 - 8 Medium 10 oz Hi Broil 3 9 - 10 Well done 10 oz Hi Broil 3 11 - 12

Hamburger, 1/2"

Rare 1/4 lb. Hi Broil 3 6 - 7 Medium 1/4 lb. Hi Broil 3 7 - 8 Well done 1/4 lb. Hi Broil 3 8 - 9

CHICKEN

Bnls Breast, 1” 1/2 lb. Med Broil 3 15 - 20 Bnls Breast, 1” 1/2 lb. Convection Broil 3 15 - 20 Bone-in Breast 2- 3 lbs total Med Broil 2 40 - 45 Bone-in Breast 2- 3 lbs total Convection Broil 2 25 - 30 Chicken pieces 2- 3 lbs total Med Broil 2 40 - 45 Chicken pieces 2- 3 lbs total Convection Broil 2 25 - 30

HAM

Ham slice, 1" 1 lb. Med Broil 3 15 - 20

LAMB

Rib Chops, 1" 12 oz. Convection Broil 2 10 - 15 Shoulder 1 lb. Convection Broil 2 15 - 20

PORK

Loin Chops, 3/4" 1 lb. Convection Broil 2 10 - 15 Bacon Med Broil 3 5 - 8

FISH

Salmon Steak 1 lb. Med Broil 2 15 - 20 Fillets 1 lb. Med Broil 2 10 - 15

Broiling Chart

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking

utensils).

3. Set the appropriate "low" temperature and turn the selector to TruConvec™.

Convection Defrost

1. Place the frozen food on a baking sheet.

2. Set the temperature control to OFF.*

3. Turn the selector to TruConvec™.

*IMPORTANT

Do not turn on the temperature control. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

Convection Dehydrate/Defrost

WARNING

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

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your oven must be kept clean and maintained properly.

Oven Surfaces

Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. Your oven features a Self-Clean cycle for the oven interior. See the Self-Clean Cycle section in Cleaning & Maintenance for complete instructions.

NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

Control Knobs

MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem.

Stainless Steel Parts

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 that material when soapy water will not do the job. NOTE: It is not recommended that stainless steel cleaner be used on any surface that contains graphics, such as the control panel area. For these areas containing graphics, it is recommended to only use hot, soapy water for cleaning. Do not use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the 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 stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up any spills immediately.

Cleaning & Maintenance

WARNING

To Prevent Personal Injury

Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or fingers.

WARNING

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.

Broiler Pan and Grid

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

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the Self-Clean cycle. The oven rack supports are designed to remain in the oven during the Self-Clean cycle.

Meat Probe

The meat probe may be cleaned with soap and water or a soap-filled scouring pad. Cool the probe before cleaning. Scour stubborn spots with a soap-filled scouring pad, rinse and dry.

• Do not immerse the meat probe in water.

• Do not store the probe in the oven.

Product Care

CAUTION

Do not touch 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 self-cleaning cycles, you may sense an odor characteristic of high temperatures. Keep the kitchen wellvented during the self-cleaning cycle.

Both ovens (with the exception of the French Door lower oven) feature an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits. An integral smoke eliminator helps reduce 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. The door latch is automatically activated after selecting the Self-Clean setting. The latch ensures that the door cannot be opened while the oven interior is at clean temperatures.

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other items/utensils from the oven. The high heat generated during the cleaning

cycle can discolor, warp, and damage these items. The oven rack supports are designed to remain in the oven during the Self-Clean cycle. Do not use foil or liners in the oven. During the Self-Clean cycle foil can burn or melt and damage the oven surface.

2. Wipe off any large spills from the oven bottom and sides. Never use oven cleaners inside a self-cleaning oven or on raised portions of the door.

3. Some areas of the oven must be cleaned by hand before the cycle begins. Soils in these areas will be baked on and very difficult to clean if not removed first. Clean the door up to the gasket, the door frame, and up to 2 inches inside the frame with detergent and hot water. Rinse thoroughly and dry.

Cleaning & Maintenance

Product Care

Steam Clean

(French Door Models - upper oven only)

The Professional French door oven design provides total access to the oven interior for easy cleaning in just 20 minutes. The oven interior can be easily reached for better cleaning without straining or kneeling. Steam can be used to clean a lightly soiled oven cavity.

1. With the oven at room temperature, remove all racks and accessories. Pour 12 ounces (1.5 cups) of water into the bottom of the oven cavity, being careful not to overfill the recess. For best results, use only filtered or distilled water. Close the doors.

2. Set the oven to BAKE at 225°F and COOK TIME to 20 minutes. To allow the steam to work, do not open the oven doors during this time. Also, you may notice water vapor coming out of the oven vents; this is normal. The timer will beep at the end of 20 minutes prompting you to turn the oven off.

3. Turn both oven knobs to the OFF position. Open the doors. Using a sponge or soft cloth, wipe the oven interior clean. For more stubborn stains, a nylon scrubber, plastic scraper or non-scratch scouring pad may be used. Remove any remaining moisture with a soft, dry cloth or towel. Replace all the racks and accessories. Repeat this process once a week to help keep your new French Door oven clean.

Cleaning Tips:

For optimal cleaning results, always clean baked on food from the oven interior immediately. It is recommended using only filtered or distilled water. Tap water may leave mineral deposits.

Self-Clean Cycle

Product Care

Cleaning and Maintenance

Replacing Interior Halogen Oven Lights

Do not touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

Power Failure

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

CAUTION

DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR CIRCUIT BREAKER BEFORE REPLACING BULB.

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

To start the Self-Clean cycle:

1. Close the door completely.

2. Turn the oven selector knob clockwise to the self-clean mode.

3. Turn the temperature control knob past the clean setting until the knob stops. At this time, the clean indicator light will come on. Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean cycle.

4. The “clean” indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to

a safe temperature. A complete cycle approximately 3 1/2 hours with an additional 30 minutes needed for the oven to cool down enough for the door latch to disengage. NOTE: A fan noise will be heard during the self-clean cycle and will continue to run for the 3 1/2 hour duration of the self-clean cycle.

5. When the cycle is completed, turn both the oven selector and temperature control knob to the off position. When the oven has completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.

To stop the Self-Clean cycle:

To cancel or interrupt the self-cleaning cycle, turn both the temperature control knob and the oven function selector knob to OFF. When the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened. When the oven has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.

Product Care

PROBLEM POSSIBLE CAUSE AND/OR REMEDY

1. Oven will not function. Oven is not connected to electrical power.

Have electrician check power circuit breaker, wiring and fuses.

2. Oven does not Door is not shut tight enough for operate in self-clean. automatic door latch to lock.

3. Oven is not clean Temperature control knob not rotated all after self-clean cycle. the way past clean until it stops.

4. Broil does not work. Temperature control knob is rotated too

far past broil position.

5. Door will not open. Oven is still in self-clean mode. If oven is

hot, door latch will release when a safe temperature is reached.

6. Oven light will not work. Light bulb is burned out.

Oven is not connected to power.

Trouble Shooting Guide

Service Information

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

If service is required, call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area.

When you call for service, have the following information readily available:

• Model number

• Serial number

• Date of purchase

• Name of dealer from whom purchased

Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue to have service problems, contact Viking Range, LLC at 1-888-845-4641, or write to:

VIKING RANGE, LLC

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930 USA

Record the following information indicated below. You will need it if service is ever required. The serial number and model number for your oven is located on the identification plate mounted on the top left side of the oven door opening under the control panel.

Model Number __________________________ Serial Number____________________________________

Date of Purchase __________________________ Date Installed ____________________________________

Dealer's Name ______________________________________________________________________________

Address ____________________________________________________________________________________

____________________________________________________________________________________________

If service requires installation of parts, use only authorized parts to ensure protection under the warranty.

This manual should remain with the oven for future reference.

Product Care

Warranty

PROFESSIONAL SERIES

BUILT-IN ELECTRIC OVENS WARRANTY

THREE YEAR FULL WARRANTY

Built-in electric ovens and all of their component parts, except as detailed below*†, are warranted to be free from defective materials or workmanship in normal residential use for a period of three (3) years from the date of original retail purchase or closing date for new construction, whichever period is longer. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.

*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from cosmetic defects in materials or

workmanship (such as scratches on stainless steel, paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail purchase or closing date for new construction, whichever period is longer. Any defects must be reported to the selling dealer within ninety (90) days from date of original retail purchase. Viking Range, LLC uses high quality processes and materials available to produce all color finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and porcelain parts as well as differences in kitchen lighting, product locations, and other factors. Therefore, this warranty does not apply to color variation attributable to such factors.

†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full warranty applies to applications

where use of the product extends beyond normal residential use, but the warranty period for products used in such applications is ninety (90) days. Examples of applications covered by this warranty are bed and breakfasts, fire stations, private clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components and accessories are warranted to be free from defective material or workmanship for a period of ninety (90) days from the date of original retail purchase. This warranty excludes use of the product in all commercial locations such as restaurants, food service locations and institutional food service locations.

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface bake element, broil element or convection cook element which fails due to defective materials or workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.

TERMS AND CONDITIONS

This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the product during the term of the warranty and applies to products purchased and located in the United States, Canada, Mexico, and the Carribbean (excludng Cuba, Dominican Republic, and Haiti). Products must be purchased in the country where service is requested. If the product or one of its component parts contains a defect or malfunction during the full warranty period after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is entitled to either a refund or replacement of the product or its component part or parts. Replacement of a component part includes its free installation, except as specified under the limited warranty. Under the terms of this warranty, service must be performed by a factory authorized Viking Range, LLC 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.

Owner shall be responsible for proper installation, providing reasonable and necessary maintenance, providing proof of purchase upon request, and making the appliance reasonably accessible for service. The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range, LLC can contact you should any question of safety arise which could affect you.

This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.

WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other than an authorized Viking Range, LLC service agency or representative. This warranty does not apply to commercial usage.

LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE. VIKING RANGE, LLC IS NOT RESPONSIBLE FOR CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to

you.

WARRANTY SERVICE

To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and date of original purchase or closing date for a new construction. For the name of your nearest authorized Viking Range, LLC service agency, call Viking Range, LLC. IMPORTANT: Retain proof of original purchase to establish warranty period.

Specifications subject to change without notice.

F20812F EN

(031515)

Viking Range, LLC

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

For product information

call 1-888-845-4641,

or visit our web site at vikingrange.com in the US or

brigade.ca in Canada

Cleaning Tips Ranges/Rangetops/Ovens

Grates/Burner Caps

(sealed and open burners)

soak for any length of time or run them through the dishwasher. If rust does occur, Bar Keeper’s Friend and a blue Scotch-Brite pad will remove it. To condition grates and burner caps, apply a light coating of mineral oil or vegetable oil. Allow oil to soak in 15 minutes before returning grates or burner caps to cooking surface.

Burner Bases

The base should be wiped regularly with hot soapy water at the end of each cooling period. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminum base.

After cooking, always wipe down grates and burner caps with a damp sponge and dry thoroughly. Normal cleaning can be done with hot, soapy water and/or Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad. If stubborn spots still occur, then use Easy-Off Fume Free Max Oven Cleaner (see first bullet below).

Procedure for oven cleaner use: Take grates and burner caps off unit – move outside and place on newspaper. Spray with Easy-Off, let cleaner sit on spotted areas for 1 – 2 hours. Clean off with hot, soapy water.

When cleaning grates and burner caps, make sure to thoroughly dry them, especially underneath. If the bottom portion does not totally dry before setting them back on the cooking surface, they may rust. You can also set the grates and burner caps on top of the burner and turn the burner on high for ten to fifteen seconds for extra drying. To prevent rusting and discoloration, do not submerge grates in water to

Sealed Burner Top/Burner Bowls

After cooking, always wipe down burner bowls and the sealed burner top with hot, soapy water and a soft cloth. If spots still occur, use Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad. Careful, Scotch-Brite can cause scratches on the porcelain surface if scrubbed too abrasively.

Knobs

Remove from unit and clean with hot, soapy water and a soft cloth. Scrub gently; do not soak. Use of abrasive cleaners or ammonia-based products could possibly remove the graphics. The white knobs are tougher to clean – 409 Professional Strength works well. Dry thoroughly before replacing.

Control Panel

Only use hot, soapy water and a soft cloth. Use of abrasive cleaners or ammoniabased products on the control panel could possibly remove the graphics.

Stainless Steel Surfaces

For everyday use, start with hot, soapy water and a soft cloth. Wipe dry. Finish with a damp micro-fiber cloth. Make sure to rub in the direction of the grain/brushed finish. If anything acidic lands on it (lemon, tomato sauce, etc.) clean up immediately because it will stain.

For optimum appearance use a stainless steel cleaner to remove smudges and fingerprints and follow upwith a polish suchas Thor (www.thorproducts.com)to makeunitshine. Cleaner and polish should not be used daily. Once every couple of weeks should be adequate.

Brass Trim

Using a soft cloth, wash with warm, soapy water only. All brass parts are coated with an epoxy coating. Do not use brass cleaners or any all-purpose cleaner.

Oven Interior

All ovens should be cleaned frequently with hot, soapy water.

Non self-cleaning ovens

• Oven door: For non self-cleaning ovens, use Easy-Off Fume Free Max Oven Cleaner. Apply oven cleaner with a damp sponge.

• Oven racks and rack supports: Clean with hot, soapy water or Soft Scrub cleanser. Remove before self-cleaning.

• Oven interior surfaces: Use Easy-Off Fume Free Max Oven Cleaner. Follow manufacturer’s directions. For self-cleaning ovens, remove oven racks and rack supports and follow self-clean instructions in the Use and Care Manual.

• Never line the oven cavity with aluminum foil. It will melt on and permanently damage the surface.

Self-cleaning ovens

• Oven interior surfaces: Remove oven racks and rack supports (VGSC Ranges only) and follow self-cleaning instructions in the Use and

Care Manual.

• The infrared broiler should never be cleaned. Any cleaner can damage the special mesh screen and/or the igniter.

Char-Grill

This cleans most efficiently while still hot.

Grill grate: May be cleaned immediately after cooking is complete and before turning off the flame. Use a soft bristle brush to scrub the grill grate. Dip the brush frequently into a bowl of water. Steam is created as the water contacts the hot grate. The steam assists the cleaning process by softening the food particles. For thorough cleaning of the grill grate, use grill cleaner according to manufacturer’s directions and then soak 15 to 20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite pad. Do not use a steel wool pad or abrasive cleaners, for risk of damaging the porcelain finish. Dry thoroughly.

Flavor-generator plates: Scrape off all burned on debris. Soak 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite pad. Flavor-generator plates are also dishwasher safe.

Griddle/Simmer Plate

Constructed of machined steel with blanchard finish.

First time use: Scrub griddle with mixture of one quart warm water and blue Scotch-Brite pad. Dry thoroughly. Wash griddle with warm, soapy water. Rinse off and dry thoroughly. Season griddle by thinly coating the surface with approximately vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let oil sit on griddle for about one hour and then wipe down with a clean cloth to soak up any residual oil. The griddle is now ready to be used.

• It is not necessary to wash your griddle after every use. When light cooking is performed, simply wipe down the surface with a clean cloth or paper towel. The oils in the food in which was cooked on the surface will naturally season the griddle.

• After heavy cooking is done and the griddle is still warm, you can pour some room temperature club soda directly on the griddle. Using a metal spatula, pull oils and excess food towards the grease trough. Wipe entire surface with a paper towel. Follow up with the seasoning process.

• Keeping your griddle well seasoned will prevent your griddle from surface rust. If your griddle is not used for a period of time, it must be re-seasoned. Every time your griddle is washed, it must

be re-seasoned.

• It is normal for the griddle to darken over time, possibly unevenly.

• Non-stick cooking sprays are not recommended, considering their high water content they have a tendency to burn on.

• Corn oil is not recommended due to their high sugar level. It will caramelize and burn on the surface making it very difficult to

remove.

• After using the griddle, always remove the grease trough located in the front. Simply pull the trough towards you and lift out. The

trough or tray trap needs to be cleaned after each use. Wash the trough in hot soapy water. If grease is permitted to accumulate, a fire hazzard could occur.

⁄4 cup white vinegar, using

⁄2 to 1 teaspoon unsalted

IMPORTANT: Never flood a hot griddle with cold water. This promotes griddle warping and can cause the griddle to crack if continued over a period of time.

For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (GCK). This fast and easy commercial grade cleaning system will clean your griddle in a matter of minutes. To order, contact your local Viking dealer or order on the Viking Web Site at vikingrange.com – Accessories – Cooking Accessories – Gas and Dual Fuel Accessories.

Viking Range Corporation

111 Front Street • Greenwood, Mississippi 38930 • 662-455-1200

For product information, call 1-888-VIKING1 (845-4641) or visit the Viking Web Site at vikingrange.com

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Viking VSOF730BK User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual