Page 2 - WARNING; WARNING
Warnings Your purchase of this product attests to the importance you placeupon the quality and performance of the major appliances youuse. With minimal care, as outlined in this guide, this product isdesigned to provide you with years of dependable service. Pleasetake the few minutes necessary to le...
Page 3 - Important Safety Instructions
5 Getting Started Important Safety Instructions ______________________ 5 Setting the Clock ________________________________ 7 Product Controls Oven Control Panel ______________________________ 8 Built-In Oven Features ____________________________ 10 Oven Settings & Functions ____________________...
Page 4 - SAVE THESE INSTRUCTIONS; Digital Display; Analog Display
7 6 • 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 letpotholder contact hot heating element in oven. • Use care w...
Page 5 - Bake; Convection Broil; Oven Control Panel
9 8 OVEN FUNCTION OFF BAKE UPPER OVEN SET CLEAN OVEN CLEAN OVEN OVEN LIGHT LOW BROIL SELF CLEAN MED BROIL HI BROIL CONV.BROIL OVEN TEMPERATURE OFF 400 CONV. ROAST 200 300 500 BROIL CLEAN OVEN FUNCTION OFF LOWER OVEN OVEN TEMPERATURE OFF 400 200 300 500 BROIL CLEAN MIN/SEC TIMER BAKE TIME START TIME ...
Page 6 - Temperature Control
11 10 Built-In Electric Oven Features Oven Settings and Functions Temperature Control Each oven has a separate temperature control dialand a separate oven function selector. The controlscan be set at any temperature from 200° F (93.3° C )to 550° F (287.8° C). There are separate settings forbroiling ...
Page 7 - Oven Settings and Functions; TruConvec; convection roast; Convection Bake; convection broil
13 12 TruConvec ™ The rear element onlyoperates at full power.There is no direct heatfrom the bottom or topelements. The motorizedfan in the rear of theoven circulates air in theoven cavity for evenheating. Use this settingfor foods that requiregentle cooking such aspastries, souffles, yeast breads,...
Page 8 - Convection Dehydrate
15 14 Oven Settings and Functions High-Broil Heat radiates from bothbroil elements, locatedin the top of the ovencavity, at full power.The distance betweenthe foods and the broilelements determinesbroiling speed. For"fast" broiling, foodmay be as close as 2inches (5 cm) to the broil element ...
Page 9 - Clocks and Timers
17 16 Electronic Timing Center Digital Display (Select Models)The Electronic Timing Center isused to program and control alltiming functions. It has fivedisplay and programming modes that are activated by the fourpush buttons and the “SET” knob. Both the Bake Hours mode andthe Min/Sec Timer mode can...
Page 10 - Setting the Min/Sec Timer
19 18 P ro d u ct C o n tr o ls 3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc. 4. Set the temperature control knob to the desired baking temperature. 5. The automatic time bake program is now set! NOTE: The display will continue to show the amo...
Page 11 - To set the Automatic Time Bake Program
21 20 Setting the Bake Hours Program The Bake Hours program is used for controlled timing of baked orroasted foods. At the end of the timed cycle, the oven automaticallyturns off. Setting the Automatic Start Time Bake Program The Bake Hours program is used for controlled timing of baked orroasted fo...
Page 12 - Meat Probe Functions; Cooking with your Oven; Rack Positions
23 22 Probe Function (Premiere Models) The meat probe takes the guesswork out ofroasting by cooking foods to the ideal internaltemperature. The probe temperature setting isused to automatically turn the oven off when theinternal temperature of the meat beingroasted is reached. To Set the Automatic P...
Page 13 - Conventional/Convection Cooking; Baking Tips; Single Rack Pan
25 24 C o o k in g T ip s C o o k in g T ip s Conventional/Convection Cooking Because of variations in food density, surface texture and consistency,some foods may be prepared more successfully using the conventionalbake setting. For this reason, conventional baking is recommendedwhen preparing bake...
Page 14 - Conventional Baking Chart; Preheat
27 26 C o o k in g T ip s C o o k in g T ip s Conventional Baking Chart Preheat Preheat For best results, it is extremely important that you preheatyour oven to the desired cooking temperature before placingfood items in the oven to begin cooking. In many cookingmodes, partial power from the broiler...
Page 15 - Convection Baking Chart; COMMON BAKING PROBLEM / REMEDIES; Solving Baking Problems
29 28 C o o k in g T ip s C o o k in g T ip s Convection Baking Chart Single Rack Time Food Pan Size Position Temp (minutes) BREADS Frozen Biscuits Cookie Sheet 2 & 4 / 1, 3, & 5 350° F (177° C) 23 - 28 Yeast Loaf Loaf Pan 3 or 4 350° F (177° C) 30 - 35 Yeast Rolls Cookie Sheet 2 & 4 / 1...
Page 16 - Roasting Instructions
31 30 C o o k in g T ip s C o o k in g T ip s Roasting Instructions Always use the broiler pan and grid supplied with each oven. Thehot air must be allowed to circulate around the item that is beingroasted. Do not cover what is being roasted. Convection roastingseals in juices quickly for a moist, t...
Page 17 - Conventional Roasting Chart
33 32 C o o k in g T ip s C o o k in g T ip s Time Rack Internal Food Weight Temp (min/lb) Position Temp BEEF Rib Roast Rare 3 - 6 lbs 325 ° F (163 ° C) 25 - 30 2 140 ° F (60 ° C) Medium 3 - 6 lbs 325 ° F (163 ° C) 30 - 35 155 ° F (68 ° C) Well done 3 - 6 lbs 325 ° F (163 ° C) 35 - 40 170 ° F (77 ° ...
Page 18 - Broiling Instructions; Broiling Tip
35 34 C o o k in g T ip s C o o k in g T ip s 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, andpatties. Broiling speed is determined by the distance between thefood and the broil element. Choo...
Page 19 - Broiling Chart; Convection Defrost; Convection Dehydrate/Defrost
37 36 C o o k in g T ip s C o o k in g T ip s Broiling Chart Type and Time Cut of Meat Weight Setting Rack (minutes) Te BEEF Sirloin, 1" Rare 14 oz Hi Broil 5 or 6 8 - 10 Medium 14 oz Hi Broil 5 or 6 10 - 12 Well done 14 oz Hi Broil 5 or 6 11 - 13 T-Bone, 3/4" Rare 10 oz Hi Broil 5 or 6 7 - ...
Page 20 - Cleaning & Maintenance; Cleaning and Maintenance
39 38 P ro d u ct C a re Any piece of equipment works better and lasts longer whenmaintained properly and kept clean. Cooking equipment is noexception. Your oven must be kept clean and maintained properly. Oven Surfaces Several different finishes have been used in your electric oven.Cleaning instruc...
Page 22 - Replacing Interior Halogen Oven Lights; Trouble Shooting Guide
43 42 P ro d u ct C a re P ro d u ct C a re Cleaning and Maintenance Replacing Interior Halogen Oven Lights Do not touch bulb with bare hands. Clean off any signs of oilfrom the bulb and handle with a soft cloth. Power Failure Do not attempt to use during a power failure. Unit will notfunction. WARN...
Page 23 - Service Information; Warranty
45 44 Service Information If your oven should fail to operate, check to see whether thecircuit breaker is open or the fuse is blown. If service is required, call your Viking dealer or authorized serviceagency. The name of the authorized service agency can beobtained from the Viking dealer or distrib...
