Viking VSOF730BK User Manual
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
2
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.
3
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
4
5
Getting Started
Built-In Electric Oven Features
Premiere Professional double oven is shown above.
CLEAN OVEN CLEAN OVEN
CLEAN OVEN CLEAN OVEN
Model/Serial
Number Plate
(under control panel)
OFF
OFF
SELF
SELF
CLEAN
CLEAN
OFF
OFF
SELF
SELF
CLEAN
CLEAN
OVEN
OVEN
LOW
LOW
LIGHT
LIGHT
BROIL
BROIL
UPPER TIMED
UPPER TIMED
CONV.
CONV.
BROIL
BROIL
MANUAL
MANUAL
MED
MED
LOWER TIMED
LOWER TIMED
BROIL
BROIL
MAXI
MAXI
BROIL
BROIL
MINI
MINI
BROIL
BROIL
HI
HI
BROIL
BROIL
CONV.
CONV.
BROIL
BROIL
OVEN FUNCTION
OVEN FUNCTION
OFF
OFF
OVENCLEAN
CONV.
CONV.
BAKE
BAKE
CONV.
CONVEC
BAKE
TRU
CONV.
CONVEC
BAKE
UPPER OVEN
UPPER OVEN
OVENCLEAN
OFF
OFF
CLEAN
CLEAN
CLEAN
CLEAN
200
200
300
300
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
BROIL
BROIL
400
400
TEMPERATURE
OVEN TEMPERATURE
BROIL
BROIL
500
500
BAKE
MIN/SEC
TIME
TIMER
TRU
BAKE
BAKE
BAKE
BAKE
TRU
TRU
CONVEC
CONVEC
UPPER OVEN
UPPER OVEN
CONV.
CONV.
ROAST
ROAST
OFF
OFF
SELF
SELF
CLEAN
CLEAN
SELF
SELF
SELF
SELF
CLEAN
CLEAN
CLEAN
CLEAN
LOW
LOW
BROIL
BROIL
CONV.
CONV.
CONV.
CONV.
BROIL
BROIL
BROIL
BROIL
SET
SET
MED
MED
BROIL
BROIL
MAXI
MAXI
MAXI
MAXI
BROIL
BROIL
BROIL
BROIL
HI
HI
BROIL
BROIL
CONV.
CONV.
BROIL
BROIL
START
PROBE
SET
OVEN FUNCTION
OVEN FUNCTION
TIME
TEMP
OFF
OFF
OVENCLEAN
OVENCLEAN
OVENCLEAN
OVENCLEAN
BAKE
BAKE
OFF
OFF
OFF
OFF
OFF
OFF
OFF
OFF
TRU
CONV.
CONVEC
BAKE
TRU
CONV.
CONVEC
BAKE
CONVEC
CONVEC
CONVEC
CONVEC
MINI
MINI
MINI
MINI
BROIL
BROIL
BROIL
BROIL
CONV.
CONV.
ROAST
ROAST
LOWER OVEN
LOWER OVEN
BAKE
BAKE
BAKE
BAKE
TRU
TRU
TRU
TRU
LOWER OVEN
LOWER OVEN
LOWER OVEN
LOWER OVEN
CONV.
CONV.
CONV.
CONV.
BAKE
BAKE
BAKE
BAKE
200
200
200
200
300
300
300
300
OVEN TEMPERATURE
400
400
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
TEMPERATUREOVEN FUNCTION
TEMPERATURE
CLEAN
CLEAN
UPPER OVEN LIGHT
UPPER OVEN LIGHT
CLEAN
CLEAN
CLEAN
CLEAN
UPPER
TIMED
BROIL
BROIL
MANUAL
LOWER OVEN LIGHT
LOWER OVEN LIGHT
LOWER
TIMED
500
500
BROIL
BROIL
BROIL
BROIL
500
500
400
400
Broil Element
TruConvec™
Element
(Behind Baffle)
Oven Light
Oven Light
Oven Racks
(3/upper oven;
3/lower oven)
Bake Element
Lower Oven
6
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
HI
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.
HI
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
TM
at once)
TruConvec
to 6 racks of cookies
(e.g., 4 frozen pies, pizzas, entrees, vegetables)
Multi-rack baking for breads, cakes, cookies (up
7
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
0
F (38
0
C)
0
F (29
0
C)
Proof
(e.g., 4 frozen pies, pizzas, entrees, vegetables)
Multi-rack baking for heavier or frozen foods
Convection Bake
TruConvec
TM
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
HI
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
HI
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
8
*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
in
the upper right corner.
2. Turn the “SET” knob until the correct time-of-day is displayed. AM and PM
are not indicated.
3. Press the “CLOCK” button again. The word
SET
will disappear and the correct
time is now set into the timer.
The time-of-day can be changed by following steps 1 through 3. It cannot be
changed while there is a Bake 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
SET
SET
START
TIME
SET
BAKE
TIME
START
TIME
PROBE
9
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
BROIL
OFF
SELF
CLEAN
BAKE
CONV.
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
LOW
MED
HI
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
HI
BROIL
TruConvec
BROIL
BROIL
SELF
CLEAN
LOW
MED
HI
BROIL
convection bake
10
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
HI
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
BROIL
BROIL
OFF
SELF
CLEAN
BAKE
TRU
CONVEC
CONV.
BAKE
HI
CONV.
BROIL
ROAST
CONV.
BROIL
OFF
SELF
CLEAN
BAKE
CONV.
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
LOW
MED
HI
BROIL
high-broil
medium-broil
BROIL
BROIL
LOW
MED
BROIL
LOW
BROIL
OFF
SELF
CLEAN
BAKE
TRU
CONVEC
CONV.
HI
BROIL
SELF
CLEAN
MED
BROIL
BAKE
CONV.
ROAST
CONV.
BROIL
OFF
BAKE
TRU
CONVEC
CONV.
CONV.
BROIL
CONV.
ROAST
BAKE
HI
11
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.
conv.
roast
broil
self-
PROOF
clean
low
broil
BROIL
OFF
off
BAKE
bake
TRU
conv.
CONVEC
bake
tru.
CONV.
convec.
BAKE
high
HI
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
HI
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
HI
CONV.
broil
med
ROAST
CONV.
broil
BROIL
OFF
200
300
CLEAN
BROIL
500
400
BROIL
500
LOW
BROIL
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
HI
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
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