IV KING
USE AND CARE MANUAL
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information
call 1-888-VIKING1 (845-4641)
or visit the Viking Web Site at
vikingrange.com
F20362B
(M0706VR)
Built-In Electric
Single and Double Ovens
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Important Safety Instructions
Table of Contents
Read before operating your oven.
Getting Started
• 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.
Important Safety Instructions ______________________ 5
Setting the Clock ________________________________ 7
Product Controls
• Your unit should be installed by a qualified technician. The appliance must
be installed and electrically grounded according to local codes.
Oven Control Panel ______________________________ 8
Built-In Oven Features ___________________________ 12
Oven Settings & Functions _______________________ 13
Clocks & Timers_________________________________ 18
Probe Function_________________________________ 23
• 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.
Cooking Tips
• 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.
Cooking with Your Oven _________________________ 24
Conventional/Convection Cooking________________ 25
Conventional Baking Chart _______________________ 27
Convection Baking Chart _________________________ 28
Solving Baking Problems _________________________ 29
Roasting Instructions _____________________________ 30
Using Meat Probe _______________________________ 31
Conventional Roasting Chart _____________________ 32
Convection Roasting Chart _______________________ 33
Broiling Instructions _____________________________ 35
Broiling Chart ___________________________________ 36
• 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, a 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.
Product Care
Other Instructions _______________________________ 37
Convection Dehydrate and Defrost ________________ 37
Cleaning and Maintenance _______________________ 37
Replacing Light _________________________________ 41
Trouble Shooting ________________________________ 42
Service Information ______________________________ 43
Warranty _______________________________________ 47
• 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.
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Important Safety Instructions
Setting the Clock
• Do not heat unopened food containers; buildup of pressure may cause
the container to explode and result in injury.
Digital Display
The time-of-day must be
set before any other
SET
• 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.
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:
CLOCK/
BAKE
MIN/SEC START
TIMER
SET
PROBE HOURS
TIME
• 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.
1. Press the “CLOCK/PROBE”* button once. 12:00 will be
displayed with the word SET in the upper right corner.
• Keep oven vents unobstructed. The oven vent is located at the front of
the oven and vents into the room.
2. Turn the “SET” knob until the correct time-of-day is displayed.
AM and PM are not indicated.
• 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.
3. Press the “CLOCK/PROBE” button again. The word SET will
disappear and the correct time is now set into the timer.
• 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.
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.
• 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.
Analog Display
(Designer Timepiece 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
digital display will show
00:00. To program the
time-of-day:
• 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.
bake
hours
start probe
time temp
timer
Set
1. Push and hold the “timer” and “bake hours” buttons at the
same time.
SAVE THESE INSTRUCTIONS
2. Turn the “Set” knob until correct time is displayed on the
digital clock.
3. Release “timer” and “bake hours” buttons.
The analog clock will automatically set after the digital time is set.
*NOTE: The PROBE function is included on Premiere Models.
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Oven Control Panel
(Professional Models)
Oven Control Panel
(Designer Models)
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Oven Settings and Functions
Built-In Electric Oven Features
Temperature Control
OFF
Each oven has a separate temperature control dial and a
separate oven function selector. The controls can be set
at any temperature from 200Þ F (93.3° C) to 550Þ 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.
CLEAN
200
300
CLEAN
OVEN
CLEAN
OVEN
BROIL
OFF
OFF
OFF
OFF
200
SELF
SELF
CLEAN
BAKE
CLEAN
BAKE
200
CLEAN
CLEAN
TRU
CONVEC
TRU
OVEN LOW
LOW
CONVEC
LIGHT BROIL
BROIL
500
.
BROIL
BROIL
300
MED
BROIL
MED
BROIL
CONV.
BAKE
CONV.
BAKE
300
500
500
CLOCK/
BAKE
MIN/SEC START
TIMER TIME
I
CONV.
ROAST
SET
PROBE HOURS
CONV.
HI
BROIL
HI
BROIL
400
ROAST
LOWER OVEN
400
CONV.
400
CONV.
BROIL
BROIL
UPPER OVEN
OVEN FUNCTION
TEMPERATURE
OVEN FUNCTION
TEMPERATURE
Broil Element
Oven Light
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.
OVEN
LIGHT
TruConvec™
Element
(Behind Baffle)
Oven Racks
(3/upper oven;
3/lower oven)
Two-Element Bake
Full power heat is radiated from the bake element in the bottom of the
Oven Light
oven cavity and supplemental heat is radiated from the broil element. This
function is recommended
Bake Element
Lower Oven
OFF
SELF
CLEAN
BAKE
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
TRU
LOW
CONVEC
BROIL
MED
BROIL
CONV.
BAKE
HI
BROIL
CONV.
ROAST
CONV.
BROIL
Model/Serial
Number Plate
(behind door)
temperature. Use this
setting for baking,
roasting, and casseroles.
two-element bake
Premiere Professional double oven is shown above.
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Oven Settings and Functions
Oven Settings and Functions
OFF
OFF
SELF
SELF
CLEAN
CLEAN
BAKE
BAKE
TruConvec
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)
TRU
TRU
LOW
LOW
CONVEC
CONVEC
BROIL
BROIL
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
MED
BROIL
MED
BROIL
CONV.
BAKE
CONV.
BAKE
HI
CONV.
ROAST
HI
BROIL
CONV.
ROAST
BROIL
CONV.
BROIL
CONV.
BROIL
seals moisture inside of
large roasts.
A time savings is gained
TruConvec
convection roast
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.
over existing, single fan convection roast modes. Use this setting for whole
turkeys, whole chickens, hams, etc.
OFF
SELF
CLEAN
BAKE
Convection Broil*
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
TRU
LOW
CONVEC
BROIL
OFF
SELF
CLEAN
BAKE
MED
BROIL
CONV.
BAKE
Convection Bake
TRU
LOW
BROIL
CONVEC
HI
BROIL
CONV.
ROAST
The bottom element
CONV.
BROIL
MED
BROIL
CONV.
BAKE
operates at full power,
and the top broil element
HI
BROIL
CONV.
ROAST
CONV.
BROIL
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
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
convection broil
convection bake
setting for broiling thick cuts of meats.
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.
*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.
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Oven Settings and Functions
Oven Settings and Functions
OFF
OFF
SELF
CLEAN
SELF
CLEAN
BAKE
BAKE
Low-Broil
TRU
High-Broil
TRU
LOW
LOW
CONVEC
CONVEC
BROIL
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
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
MED
BROIL
MED
BROIL
CONV.
BAKE
CONV.
BAKE
HI
BROIL
HI
BROIL
CONV.
ROAST
CONV.
ROAST
CONV.
BROIL
CONV.
BROIL
determines broiling
speed. For "fast" broiling,
food may be as close as 2
inches (5 cm) to the broil
element or on the top
rack. "Fast" broiling is
best for meats where
"rare to medium"
high-broil
low-broil
minutes.
OFF
doneness is desired. Use
this setting for broiling
small and average cuts of
meat.
SELF
CLEAN
BAKE
Self-Clean
TRU
LOW
CONVEC
BROIL
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
MED
CONV.
BROIL
BAKE
OFF
SELF
CLEAN
BAKE
HI
CONV.
BROIL
ROAST
CONV.
BROIL
TRU
CONVEC
LOW
BROIL
MED
BROIL
Medium-Broil
Inner and outer broil
CONV.
BAKE
off soils and deposits. An integral smoke eliminator reduces odors
HI
BROIL
CONV.
ROAST
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.
CONV.
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
OFF
SELF
OFF
CLEAN
BAKE
CLEAN
Convection Dehydrate
TRU
LOW
200
300
CONVEC
BROIL
With the selector set to TruConvec
and the temperature control on 200Þ
F (93.3° C), warm air is circulated by
a motorized fan in the rear of the
BROIL
BROIL
MED
BAKE
CONV.
500
HI
CONV.
BROIL
BROIL
ROAST
CONV.
400
medium-broil
without over-browning it.
Use this setting for broiling
small and average cuts of
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.
meat.
OFF
SELF
OFF
CLEAN
BAKE
CLEAN
TRU
Convection Defrost
200
LOW
CONVEC
BROIL
BROIL
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
300
MED
CONV.
BROIL
BAKE
500
HI
CONV.
BROIL
BROIL
ROAST
CONV.
400
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.
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Clocks and Timers
(Digital Display)
Clocks and Timers
(Digital Display)
Timer Alarm
Electronic
SET
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.
Timing Center
(Digital Display)
The Electronic Timing
CLOCK/
BAKE
MIN/SEC START
TIMER TIME
SET
PROBE HOURS
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 Hours 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 Hours and Self-Cleaning 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
Hours 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 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.
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.
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.
To program the Min/Sec Timer
2. Set the desired baking time:
1. Press the “MIN/SEC TIMER” button. The timer will display :00
and the word TIMER will be displayed in the lower right
corner.
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, the
word SET will disappear and the word DELAY will appear in
the display indicating that the Bake Hours program has been
set.
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 canceled
anytime by setting the remaining time to :00. To change back to
the time-of-day, press the “CLOCK” button. 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.
NOTE: For Double Ovens, the word DELAY will show with either
UPPER OVEN or LOWER OVEN depending on which oven has
been selected.
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Clocks and Timers
(Digital Display)
Clocks and Timers
(Analog Clock)
Synchronizing the Analog and
Digital Clocks
(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.
1. Press the “timer” and “start time”
buttons simultaneously.
2. Turn the “Set” knob to move the
hands on the analog clock to any
time setting.
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 programm
ed start time is reached). You can return the display to clock
mode by pressing the “CLOCK/PROBE” 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.
bake
timer
start probe
time temp
hours
Set
3. After five seconds the display will
go blank. Press the “timer” button
and using the “Set” knob, set the digital time to the exact time on
the analog clock.
This will synchronize the two clocks. You can now set the time of day.
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.
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.
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.
To program the Min/SecTimer
1. Push and release the “timer” button.
NOTE: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.
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.
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Clocks and Timers
(Analog Clock)
Clocks and Timers
(Analog Clock)
Setting the Bake Hours Program
The Bake Hours program is used for controlled timing of baked or roasted
foods. At the end of the timed cycle, the oven automatically turns off.
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, the word SET will
disappear and the word DELAY will appear in the display indicating that
the Bake Hours program has been set.
Setting the Automatic Start Time Bake Program
The Bake Hours 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 Hours Program
NOTE: For Double Ovens, the word DELAY will show with either UPPER
OVEN or LOWER OVEN depending on which oven has been selected.
1. Turn the “manual” knob to “upper timed” or “lower timed” position,
depending upon the oven mode and oven being used.
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or
3. Set the Oven Function selector to the desired function – BAKE,
TRUCONVEC position, depending upon the type of baking being used.
CONVECTION BAKE, OR TRUCONVEC, etc.
3. Set the temperature control knob to the desired temperature and allow
for preheating.
4. Set the temperature control knob to the desired baking
temperature.
4. Press and release the bake hours button. The timer will display :00 with
the words SET and COOK in the upper right corner of the digital
display.
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
5. Turn the “Set” knob until the desired baking time is displayed in hours
and minutes. 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.
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.
To set the Automatic Time Bake Program
1. Set the start time:
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.
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.
NOTE: Setting the remaining duration time to :00 will cancel the Automatic
Bake program.
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Clocks and Timers
(Analog Clock)
Clocks and Timers
Probe
Probe Function
(Premiere Models)
Cable
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.
The meat probe takes the guesswork
out of roasting by cooking foods to
the ideal internal temperature. The
probe temperature setting is used to
automatically turn the oven off when
the internal temperature of the meat
being roasted is reached.
Handles
NOTE: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.
Plug
To Set the Automatic Probe Function
1. Insert probe into the meat and slide into oven.
WARNING
2. Plug the probe into the outlet located on left interior wall of the
To avoid sickness and food waste when using automatic time
baking:
oven and close oven door.
• 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.
3. Press the “CLOCK/PROBE” button.
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 Designer models,
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”.
• 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.
The word PROBE flashes, tone sounds three times, and oven shuts
off when desired temperature is reached. The tone will sound twice
every ten seconds after completion until probe function is closed.
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.
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Cooking with your Oven
Cooking with your Oven
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 forces 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.
Rack Positions
Each oven is equipped with three tilt-proof racks. Premiere
models have two standard tilt-proof racks and 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 from items that contain alot of juice
or liquid. This rack can be used in any of the six rack positions.
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.
• As a general rule, reduce the temperature by 25Þ F (10Þ 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).
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.
•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.
2. Turn the Oven Function selector to desired function. Cooking
starts immediately and stops when the Oven Function selector
is turned to OFF.
•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.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes
out.
CLEAN
OVEN
CLEAN
OVEN
OFF
OFF
OFF
OFF
200
SELF
SELF
CLEAN
CLEAN
BAKE
BAKE
200
CLEAN
CLEAN
TRU
CONVEC
TRU
OVEN LOW
LOW
BROIL
CONVEC
LIGHT BROIL
BROIL
BROIL
300
MED
BROIL
MED
BROIL
CONV
.
CONV
.
BAKE
BAKE
300
500
500
CLOCK/
PROBE HOURS
BAKE
MIN/SEC START
TIMER TIME
SET
CONV
LOWER OVEN
HI
.
HI
BROIL
CONV
.
BROILROAST
ROAS
T
400
CONV
.
400
CONV.
BROIL
BROIL
UPPER OVEN
OVEN FUNCTION
TEMPERATURE
OVEN FUNCTION
TEMPERATURE
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
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Conventional Baking Chart
Cooking with your Oven
Baking Tips
Single Rack
Time
• Make sure the oven racks are in the desired position before you
turn on the oven.
Food
BREADS
Biscuits
Yeast Loaf
Yeast Rolls
Nut Bread
Cornbread
Gingerbread
Muffins
Pan Size
Position
Temp
(minutes)
•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.
Cookie Sheet
Loaf Pan
Cookie Sheet
Loaf Pan
8" x 8"
8" x 8"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375Þ F (191Þ C) 23-28
375Þ F (191Þ C) 30 - 35
400Þ F (205Þ C) 12 - 15
375Þ F (191Þ C) 30 - 35
400Þ F (205Þ C) 20 - 25
350Þ F (177Þ C) 35 - 40
400Þ F (191Þ C) 17 - 22
375Þ F (191Þ C) 17 - 22
Muffin Tin
Muffin Tin
Corn Muffins
• 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.
CAKES
Angel food
Bundt
Cupcakes
Layer, Sheet
Layer, Two
Pound
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
1 or 2
2
3 or 4
3 or 4
3 or 4
3
350Þ F (177Þ C) 35 - 45
350Þ F (177Þ C) 40 - 50
350Þ F (177Þ C) 17 - 22
350Þ F (177Þ C) 40 - 50
350Þ F (177Þ C) 30 - 35
350Þ F (177Þ C) 60 - 65
Pan Placement Tips
COOKIES
Brownies
Choc. Chip
Sugar
PASTRY
Cream Puffs
PIES
Crust, Unfilled
Crust, Filled
Lemon Meringue
Pumpkin
13" x 9"
Cookie Sheet
Cookie Sheet
3 or 4
3 or 4
3 or 4
350Þ F (177Þ C) 25 - 28
375Þ F (191Þ C) 12 - 15
350Þ F (177Þ C) 10 - 12
• 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.
Cookie Sheet
3 or 4
400Þ F (205Þ C) 30 - 35
9" Round
9" Round
9" Round
9" Round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
425Þ F (218Þ C) 10 - 12
375Þ F (191Þ C) 55 - 66
350Þ F (177Þ C) 12 - 15
400Þ F (177Þ C) 55 - 65
350Þ F (177Þ C) 35 - 40
• 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.
Custard
ENTREES
Egg Rolls
Fish Sticks
Lasagna, frz
Pot Pie
Gr. Peppers Stuffed
Quiche
Pizza, 12"
Cookie Sheet
Cookie Sheet
Cookie Sheet
Cookie Sheet
13" x 9"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400Þ F (205Þ C) 12 - 15
425Þ F (218Þ C) 18 - 21
375Þ F (191Þ C) 65 - 75
400Þ F (205Þ C) 35 - 40
375Þ F (191Þ C) 65 - 70
400Þ F (205Þ C) 25 - 30
400Þ F (205Þ C) 15 - 20
Single Rack Pan
Multiple Rack Pan
9" Round
Cookie Sheet
Mac. & Cheese, frz
VEGETABLES
Baked Potatoes
Spinach Souffle
Squash
Cookie Sheet
3 or 4
375Þ F (191Þ C) 60 - 65
On Rack
3 or 4
3 or 4
3 or 4
3 or 4
375Þ F (191Þ C) 60 - 65
350Þ F (177Þ C) 45 - 50
375Þ F (191Þ C) 50 - 55
425Þ F (218 Þ C) 15 - 20
1 qt. Casserole
Cookie Sheet
Cookie Sheet
French Fries
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Convection Baking Chart
Solving Baking Problems
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.
Single Rack
Time
Food
BREADS
Pan Size
Position
Temp
(minutes)
Frozen Biscuits
Yeast Loaf
Yeast Rolls
Nut Bread
Cornbread
Gingerbread
Muffins
Cookie Sheet 2 & 4 / 1, 3, & 5 350Þ F (177Þ C) 23 - 28
Loaf Pan 3 or 4 350Þ F (177Þ C) 30 - 35
Cookie Sheet 2 & 4 / 1, 3, & 5 375Þ F (191Þ C) 12 - 15
Loaf Pan
8" x 8"
8" x 8"
Muffin Tin
Muffin Tin
3 or 4
2 & 4
2 & 4
350Þ F (177Þ C) 30 - 35
375Þ F (191Þ C) 20 - 25
325Þ F (163Þ C) 35 - 40
COMMON BAKING PROBLEM / REMEDIES
Rec.
Rec.
2 & 4 / 1, 3, & 5 375Þ F (191Þ C) 17 - 22
2 & 4 / 1, 3, & 5 350Þ F (177Þ C) 17 - 22
PROBLEM
CAUSE
REMEDY
Corn Muffins
Cakes burned on the 1. Oven was too hot
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
CAKES
Angel food
Bundt
sides or not done
in center
2. Wrong pan size
3. Too many pans
Rec.
Rec.
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
1 or 2
3 or 4
325Þ F (163Þ C) 30 - 35
325Þ F (163Þ C) 35 - 40
Cupcakes
Layer, Sheet
Layer, Two
Pound
COOKIES
Brownies
Choc. Chip
Sugar
PIES
2 & 4 / 1, 3, & 5 325Þ F (163Þ C) 15 - 17
Cakes crack on top
Cakes are not level
1. Batter too thick
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
2 & 4
2 & 4
3
325Þ F (163Þ C) 30 - 32
325Þ F (163Þ C) 25 - 30
325Þ F (163Þ C) 5 - 50
Rec.
Rec.
2. Oven too hot
3. Wrong pan size
1. Batter uneven
1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
13" x 9"
Cookie Sheet
Cookie Sheet
2 & 4
1 - 5
1 - 6
325Þ F (163Þ C) 25 -28
350Þ F (177Þ C) 10 - 12
325Þ F (163Þ C) 10 - 15
3. Use proper pan
Rec.
Rec.
Food too brown on
bottom
1. Oven door opened
1. Use door window to
too often
check food
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
Crust, Unfilled
Crust, Filled
Lemon Meringue
Pumpkin
9" Round
9" Round
9" Round
9" Round
6 - 4oz cups
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
400Þ F (205Þ C)
350Þ F (177Þ C) 55 - 65
325Þ F (163Þ C) 4 - 5
325Þ F (163Þ C) 55 - 65
325Þ F (163Þ C) 30 - 35
7 - 9
4. Wrong bake setting
4. Adjust to conventional
or convection setting
as needed
Custard
5. Pan too large
5. Use proper pan
ENTREES
Egg Rolls
Fish Sticks
Lasagna, frz
Pot Pie
Gr. Peppers Stuffed
Quiche
Pizza, 12"
Food too brown on
top
1. Rack position too high 1. Use recom. rack position
Cookie Sheet
Cookie Sheet
Cookie Sheet
Cookie Sheet
13" x 9"
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
2 or 4
375Þ F (191Þ C) 12 - 15
400Þ F (205Þ C) 18 -21
350Þ F (177Þ C) 60 - 70
375Þ F (191Þ C) 35 - 40
350Þ F (177Þ C) 60 - 70
375Þ F (191Þ C) 25 - 30
375Þ F (191Þ C) 15 - 20
2. Oven not preheated
3. Sides of pan too high
1. Hot cookie sheet
2. Allow oven to preheat
3. Use proper pans
1. Allow sheet to cool
between batches
Cookies too flat
Pies burned around
edges
1. Oven too hot
1. Reduce temperature
9" Round
Cookie Sheet
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Mac. & Cheese, frz
Cookie Sheet
2 or 4
350Þ F (177Þ C) 60 - 65
Pies too light on top
1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
VEGETABLES
Baked Potatoes
Spinach Souffle
Squash
On Rack
2 or 4
2 or 4
2 or 4
2 or 4
350Þ F (177Þ C) 60 - 65
325Þ F (163Þ C) 45 - 50
350Þ F (177Þ C) 50 - 55
400Þ F (205Þ C) 15 - 20
3. Oven not preheated
3. Allow oven to preheat
1 qt.Casserole
Cookie Sheet
Cookie Sheet
French Fries
28
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Using the Meat Probe
(Premiere Models)
Roasting Instructions
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.
Always use the broiler pan and grid supplied with each oven. The
hot air must be allowed to circulate around the item 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.
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.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25Þ F (-3.9 C) and the
cooking time by approximately 10 to 15%.
• To avoid damaging your probe, do not use tongs to pull on
the cable when removing.
• 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.
• To avoid breaking the probe, make sure food is completely
defrosted before inserting.
• 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.
• 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.
• For convection roasting, do not use pans with tall sides as this
will interfere with the circulation of heated air over the food.
• Do not store the probe in the oven.
• 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
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.
roasting time. After reading the thermometer once, insert it
1
¼
2
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.
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.
• 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 5Þ F (2Þ C) to 10Þ F
(4Þ 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.
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”.
• If using a cooking bag, foil tent, or other cover, use the
conventional bake setting rather than either convection setting.
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Conventional Roasting Chart
Convection Roasting Chart
Internal
Temp
Time
(min/lb)
Rack
Position
Internal
Temp
Time
(min/lb)
Rack
Position
Food
Weight
BEEF
Temp
Food
Weight
BEEF
Temp
Rib Roast
Rare
Rib Roast
Rare
3 - 6 lbs
3 - 6 lbs
3 - 6 lbs
325Þ F (163Þ C)
325Þ F (163Þ C)
325Þ F (163Þ C)
25 - 30
30 - 35
35 - 40
2
140Þ F (60Þ C)
155Þ F (68Þ C)
170Þ F (77Þ C)
3 - 6 lbs
3 - 6 lbs
3 - 6 lbs
325Þ F (163Þ C)
325Þ F (163Þ C)
325Þ F (163Þ C)
17 - 22
21 - 24
27 - 30
2
140Þ F (60Þ C)
155Þ F (68Þ C)
170Þ F (77Þ C)
Medium
Well done
Rump Roast
Medium
Well done
Tip Roast
Medium
Well done
LAMB
Lamb Leg
PORK
Pork Loin
Pork Chops
1" thick
Medium
Well done
Rump Roast
Medium
Well done
Tip Roast
Medium
Well done
LAMB
Lamb Leg
PORK
Pork Loin
Pork Chops
1" thick
3 - 6 lbs
3 - 6 lbs
325Þ F (163Þ C)
325Þ F (163Þ C)
35 - 40
40 - 45
2
2
2
155Þ F (68Þ C)
170Þ F (77Þ C)
3 - 6 lbs
3 - 6 lbs
325Þ F (163Þ C)
325Þ F (163Þ C)
17 - 20
21 - 24
2
2
2
155Þ F (68Þ C)
170Þ F (77Þ C)
3 - 6 lbs
3 - 6 lbs
325Þ F (163Þ C)
325Þ F (163Þ C)
40 - 45
45 - 50
155Þ F (68Þ C)
170Þ F (77Þ C)
3 - 6 lbs
3 - 6 lbs
325Þ F (163Þ C)
325Þ F (163Þ C)
27 - 30
32 - 35
155Þ F (68Þ C)
170Þ F (77Þ C)
3 - 6 lbs
3 - 6 lbs
325Þ F (162Þ C)
30 - 40
180Þ F (82Þ C)
3 - 6 lbs
3 - 6 lbs
325Þ F (162Þ C)
20 - 25
180Þ F (82Þ C)
325Þ F (162Þ C)
350Þ F (177Þ C)
35 - 40
55 - 60
total time
2
3
180Þ F (82Þ C)
180Þ F (82Þ C)
325Þ F (162Þ C)
325Þ F (162Þ C)
20 - 25
35 - 40
total time
2
3
180Þ F (82Þ C)
180Þ F (82Þ C
Ham, fully
Cooked
8 - 12 lbs 325Þ F (163Þ C)
17 - 20
1
130Þ F (54Þ C)
Ham, fully
Cooked
8 - 12 lbs 325Þ F (163Þ C)
12 - 14
1
130Þ F (54Þ C)
POULTRY
POULTRY
Chicken, Whole 3 - 6 lbs
375Þ F (191Þ C)
30 - 35
15 - 20
1
1
180Þ F (82Þ C)
180Þ F (82Þ C)
Chicken, Whole 3 - 6 lbs
375Þ F (191Þ C)
20 - 25
12 - 14
1
1
180Þ F (82Þ C)
180Þ F (82Þ C)
Turkey,
10 - 16 lbs 325Þ F (163Þ C)
Turkey,
10 - 16 lbs 325Þ F (163Þ C)
Unstuffed
Unstuffed
Turkey
20 - 24 lbs 325Þ F (163Þ C)
10 - 16 lbs 325Þ F (163Þ C)
20 - 24 lbs 325Þ F (163Þ C)
15 - 20
17 - 22
17 - 22
18 - 22
1
1
1
1
180Þ F (82Þ C)
180Þ F (82Þ C)
180Þ F (82Þ C)
180Þ F (82Þ C)
Turkey
20 - 24 lbs 325Þ F (163Þ C)
10 - 16 lbs 325Þ F (163Þ C)
20 - 24 lbs 325Þ F (163Þ C)
9 - 11
13 - 16
10 - 13
15 - 20
1
1
1
1
180Þ F (82Þ C)
180Þ F (82Þ C)
180Þ F (82Þ C)
180Þ F (82Þ C)
Turkey, Stuffed
Turkey, Stuffed
Turkey Breast
Turkey, Stuffed
Turkey, Stuffed
Turkey Breast
4 - 6 lbs
325Þ F (163Þ C)
4 - 6 lbs
325Þ F (163Þ C)
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Broiling Instructions
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.
Broiling Tips
• 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.
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.
• 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.
To Use High-Broil:
• Always pull rack out to stop position before turning or
removing food.
1. Arrange the oven rack in the desired position before turning
broiler on.
• Use tongs or a spatula to turn meats. Never pierce meat with
a fork, as this allows the juices to escape.
2. Center the food on cold broiler pan and grid supplied with
your oven. Place broiler pan in oven.
• 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.
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.
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Broiling Chart
Other Instructions
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate
fruits and vegetables.
Type and
Cut of Meat
TeBEEF
Time
(minutes)
Weight
Setting
Rack
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.
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
14 oz
14 oz
14 oz
Hi Broil
Hi Broil
Hi Broil
5 or 6
5 or 6
5 or 6
8 - 10
10 - 12
11 - 13
10 oz
10 oz
10 oz
Hi Broil
Hi Broil
Hi Broil
5 or 6
5 or 6
5 or 6
7 - 8
9 - 10
11 - 12
Medium
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec.
Well done
Hamburger, 1/2"
Rare
1/4 lb.
1/4 lb.
1/4 lb.
Hi Broil
Hi Broil
Hi Broil
5 or 6
5 or 6
5 or 6
6 - 7
7 - 8
8 - 9
Medium
*IMPORTANT
Do not turn on the temperature control. Turning the convection
fan on will accelerate the natural defrosting of the food without
the heat.
Well done
CHICKEN
Bnls Breast, 1”
Bnls Breast, 1”
Bone-in Breast
Bone-in Breast
Chicken pieces
Chicken pieces
HAM
1/2 lb.
1/2 lb.
2- 3 lbs total
2- 3 lbs total Convection Broil
2- 3 lbs total Med Broil
2- 3 lbs total Convection Broil
Med Broil
Convection Broil
Med Broil
5 or 6
4 or 5
3 or 4
3 or 4
3 or 4
3
15 - 20
15 - 20
40 - 45
25 - 30
40 - 45
25 - 30
WARNING
To avoid sickness and food waste, do not allow defrosted
food to remain in the oven for more than two hours.
Ham slice, 1"
LAMB
Rib Chops, 1"
Shoulder
PORK
Loin Chops, 3/4"
Bacon
1 lb.
Med Broil
5 or 6
15 - 20
Cleaning & Maintenance
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.
12 oz.
1 lb.
Convection Broil
Convection Broil
4 or 5
4 or 5
10 - 15
15 - 20
1 lb.
Convection Broil
Med Broil
4
5
10 - 15
5 - 8
FISH
Salmon Steak
Fillets
Oven Surfaces
1 lb.
1 lb.
Med Broil
Med Broil
4
15 - 20
10 - 15
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 pages
31-33 for complete instructions. NEVER USE AMMONIA, STEEL
WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN
CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.
4 or 5
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Cleaning and Maintenance
Cleaning and Maintenance
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.
DANGER
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.
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. 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.
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.
Brass Parts
CAUTION
CAUTION
All special ordered brass parts are coated with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All brass body parts should be wiped regularly
with hot soapy water. When hot soapy water will not do the job,
use every day household cleaners that are not abrasive.
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 well-vented during the self-cleaning cycle.
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a
soap-filled steel wool pad.
Self-Clean Cycle
Oven Racks
This oven features 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.
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.
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Cleaning and Maintenance
Cleaning and Maintenance
Before starting the Self-Clean cycle:
To stop 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.
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.
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.
Replacing Interior Halogen Oven Lights
CAUTION
DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR
CIRCUIT BREAKER BEFORE REPLACING BULB.
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.
Do not touch bulb with
bare hands. Clean off any
signs of oil from the bulb
and handle with a soft
cloth.
To start the Self-Clean cycle:
1. Close the door completely.
2. Turn the oven selector knob clockwise to the self-clean mode.
1. Unsnap glass light cover
at opposite end from
metal hinge.
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.
When the oven reaches the elevated temperature needed for
self-clean, the door lock indicator light comes on.
2. Firmly grasp light bulb
and pull out.
3. Replace with a 12V-25W
halogen bulb.
4. Replace the light cover by
first sliding into metal
hinge and then snapping
closed on opposite end.
4. The door lock 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. Reconnect power at the
main fuse or circuit
breaker.
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.
Power Failure
Do not attempt to use during a power failure.
Unit will not function.
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Service Information
Trouble Shooting Guide
If your oven should fail to operate:
PROBLEM
POSSIBLE CAUSE AND/OR REMEDY
1. Is the circuit breaker open, or is the fuse blown?
1. Oven will not function.
Oven is not connected to electrical power.
Have electrician check power circuit breaker,
wiring and fuses.
If service is required:
2. Oven does not
Door is not shut tight enough for
automatic door latch to lock.
1. 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.
operate in self-clean.
3. Oven is not clean
Temperature control knob not rotated all
the way past clean until it stops.
after self-clean cycle.
2. Have the following information readily available:
a. Model number
4. Broil does not work.
Temperature control knob is rotated too
far past broil position.
b. Serial number
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.
c. Date of purchase
d. Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
6. Oven light will not work.
Light bulb is burned out.
Oven is not connected to power.
If you are unable to obtain the name of an authorized service
agency, or if you continue to have service problems, contact
Viking at (888) 845-4641 or write to:
VIKING
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.
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Notes . . .
Notes . . .
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Warranty
Notes . . .
BUILT-IN ELECTRIC OVENS WARRANTY
ONE YEAR FULL WARRANTY
Built-in electric ovens and all of their component parts and accessories, except as detailed below*, are warranted
to be free from defective materials or workmanship in normal household use for a period of twelve (12) months
from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its
option, any part which fails or is found to be defective during the warranty period.
*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or
workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE
REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL
PURCHASE.
Viking Range Corporation uses the most up-to-date processes and best 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.
FIVE YEAR LIMITED WARRANTY
Any bake element, broil element, or convection cook element which fails due to defective materials or
workmanship in normal household use during the second 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.
TEN YEAR LIMITED WARRANTY
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship
in normal household use during the second through the tenth 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.
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the
product extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire
stations, private clubs, churches, etc. This warranty excludes all commercial locations such as restaurants, food
service locations and institutional food service locations.
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.
This warranty shall apply to products purchased and located in the United States and Canada. Products must be
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking
Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse,
accident, 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 Corporation service agency or representative. This warranty does not apply to commercial usage.
Warrantor is not responsible for consequential or incidental damage 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 exclusion may not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or
part thereof which gives rise to the claim.
WARRANTY SERVICE: Under the terms of this warranty, service must be performed by a factory authorized
Viking Range Corporation 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. To obtain
warranty service, contact the dealer from whom the product was purchased, an authorized Viking Range
Corporation service agent, or Viking Range Corporation. Provide model and serial number and date of original
purchase. For the name of your nearest authorized Viking Range Corporation service agency, call the dealer
from whom the product was purchased or Viking Range Corporation. IMPORTANT: Retain proof of original
purchase to establish warranty period.
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 Corporation can contact you should any question of safety
arise which could affect you.
Any implied warranties of merchantability and fitness applicable to the above described bake element, broil
element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the
period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do not
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This
warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to
jurisdiction.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200
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