Viking Oven VEDO530 User Manual

Viking Use & 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  
Professional Custom Built-In Electric  
Touch Control Single and Double Ovens  
(072911)  
F20813A EN  
 
Table of Contents  
Table of Contents  
Getting Started  
Cooking Tips  
Rack Positions ______________________________________39  
Preheat ____________________________________________40  
Pan Placement Tips _________________________________42  
Baking Tips ________________________________________42  
Multiple Rack Baking _______________________________43  
Conventional Baking Chart __________________________44  
Convection Baking Chart____________________________45  
Solving Baking Problems ____________________________46  
Broiling Tips________________________________________47  
Broiling Chart ______________________________________48  
Roasting Tips_______________________________________49  
Conventional Roasting Chart ________________________50  
Convection Roasting Chart __________________________51  
Important Safety Instrutions ________________________6  
Product Controls  
Oven Control Panel________________________________8  
Built-In Electric Oven Features______________________10  
Touch Pad Functions_______________________________11  
Programming Modes  
Clocks and Timers  
Setting the Clock _____________________________16  
Setting the Timer _____________________________17  
Cook Time and Stop Time ____________________18  
Oven Settings  
Brightness ____________________________________20  
Degree Format (Fahrenheit or Celsius) _________20  
Tones ________________________________________21  
Tone Volume _________________________________23  
Timeouts ____________________________________23  
Clock Format (12-hour or 24-hour) _____________24  
Sabbath Mode _______________________________25  
Showroom Mode __________________________________25  
Lock and Unlock ______________________________26  
Interior Oven Lights ___________________________26  
Recipe Function ___________________________________27  
Warming Modes __________________________________29  
Bake Modes ______________________________________30  
Broil Modes ______________________________________33  
Roast Modes ______________________________________35  
Meat Probe _______________________________________37  
Product Care  
Cleaning and Maintenance __________________________52  
Self-Clean Cycle _______________________________54  
Replacing Light _____________________________________56  
Trouble Shooting ___________________________________57  
Error Handling______________________________________57  
Service Information _________________________________58  
Warranty ___________________________________________59  
4
5
 
Important Safety Instructions  
Important Safety Instructions  
• 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.  
• Do not heat unopened food containers; build-up 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.  
Your unit should be installed by a qualified technician. The  
appliance must be installed and electrically grounded  
according to local codes.  
• 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.  
• 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.  
• Keep oven vents unobstructed. The oven vent is located at  
the front of the oven and vents into the room.  
• Children should not be left alone in the kitchen while the  
oven is in use. They should never be allowed to sit or stand  
on any part of the appliance.  
• 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.  
CAUTION: Do not store items of interest to children over  
the unit. Children climbing to reach items could be seriously  
injured. They should never be allowed to sit or stand on any  
part of the appliance.  
• 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.  
• 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.  
• 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.  
• 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.  
6
7
 
Oven Control Panel  
Oven Control Panel  
Electronic Keypad  
Entry  
The Electronic Keypad  
Entry is used to program  
and control all oven  
functions.  
Oven Function and  
Electronic Timing Center  
Oven Selector  
Controls  
The Oven Selector Controls  
are used to turn the upper or  
lower oven on and off.  
Temperature Controls  
Each oven function has a separate setting.  
(See descriptions)  
The Electronic Timing Center is  
used to program and control all  
timing functions.  
The SET control up and down arrows can be  
used to set any temperature from  
150°F (65.6°C) to 550°F (287.8°C).  
IMPORTANT–The time-of-day  
must be set before any other  
program can be used.  
Oven Selector Options  
TruConvecTM  
Multi-rack baking for breads, cakes,  
cookies (up to 6 racks of cookies at once)  
Recipes*  
Accesses, programs, and saves cooking  
cycles from favorite recipes  
Bake  
Broil  
Conventional, single-rack baking  
(breads, cakes, cookies, pastry, pies,  
entrees, vegetables)  
Three conventional broil settings for cuts of  
flat pieces of meat or meat 1-2 inches thick  
Oven Light Controls  
Controls the interior lights in the upper  
and lower ovens  
Convection Broil  
Faster than regular broiling with less smoke  
generation for thicker meats  
Convection Roast  
Roasting whole turkeys, whole chickens,  
hams, etc.  
Convection Bake  
Multi-rack baking for heavier or frozen  
foods (e.g., frozen pies, pizzas, entrees,  
vegetables)  
Oven Lock  
Childproofing feature preventing the  
controls from being activated when the  
oven is not in use  
Dehydrate  
Self-Clean  
A self-cleaning cycle using high heat to  
burn off soils and deposits  
Using the convection fan over a  
period of time, water is removed  
from food by evaporation  
Defrost  
Natural defrosting of food using fan  
without heat  
Proof*  
Settings  
Creates an optimal environment for the  
rising of yeast in many kinds of dough  
Meat Probe*  
Accesses custom features such as display  
brightness, Sabbath/Showroom modes,  
and tones  
Automatically turns the oven off when the  
internal temperature of the meat being  
roasted is reached  
Auto Roast*  
Automatic searing of the outside of  
meats; simplifies roasting  
*Note: Professional Series Premiere model control panel and features are shown.  
8
9
 
Built-In Electric Oven Features  
Touch Pad Functions  
Oven Control Panel  
Temperature Control  
Both ovens share the temperature control. To use this feature, select the  
upper or lower oven, and then set the desired temperature. The controls  
can be set at any temperature from 150° F (65.6° C) to 550° F (287.8° C).  
Oven Function  
and Temperature  
Controls  
Electronic Key  
Pad Entry  
Model/Serial  
Number Plate  
(under control  
panel)  
Electronic Keypad Entry  
Broil Element  
Both ovens share the electronic keypad entry. The alphanumeric keys can  
be used to program and control all oven functions.  
Interior  
Oven Light  
Oven Function Selector Control  
Both ovens offer 14 separate cooking modes from which you can choose  
the one that best meets your cooking needs.  
Meat Probe Jack  
Oven Racks  
(3/upper oven;  
3/lower oven)  
TruConvec™  
Element  
(behind baffle)  
Bake  
When using this function, full-  
power heat is radiated from  
the bake element in the  
bottom of the oven cavity,  
while supplemental heat is  
radiated from the broil  
element. This function is  
recommended for single-rack  
baking. Use this setting for  
Bake Element  
Lower Oven  
Interior Oven Light  
baking,  
roasting,  
and  
casseroles.  
Bake  
Broil  
Professional Series Premiere double oven is shown above.  
This function is a dry-heat  
cooking method, using direct  
or radiant heat on three  
Meat Probe (available on Premiere models)  
different  
settings:  
low,  
medium and high. The  
distance between the foods  
and the broil elements  
determines broiling speed.  
This function is recommended  
for small, individualized cuts,  
such as steaks, chops and  
patties.  
Probe  
Cable  
Broil  
Handles  
Plug  
10  
11  
 
Touch Pad Functions  
Touch Pad Functions  
Convection Broil  
TruConvec™  
Using this function, the top  
element operates at full  
power. This function is exactly  
the same as regular broiling  
with the additional benefit of  
air circulation by the  
motorized fan in the rear of  
the oven. Smoke is reduced  
since the airflow also reduces  
peak temperatures on the  
food. Use this setting for  
broiling thick cuts of meat.  
With this function, only the rear  
element operates at full power.  
There is no direct heat from the  
bottom or top elements, and  
the motorized fan in the rear of  
the oven circulates for even  
heating. Use this setting for  
foods that require gentle  
cooking, such as pastries,  
soufflés, yeast breads, quick  
breads, and cakes. This setting  
produces breads, cookies, and  
other baked goods with an  
convection broil  
TM  
TruConvec  
Convection Roast  
With this function, the  
even texture and 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 preparing large  
quantities of baked goods at one time.  
convection element runs in  
conjunction with the inner  
and outer broil elements.  
The reversible convection  
fan runs at a higher speed  
in each direction, allowing  
the moisture to be sealed  
inside large cuts of meat,  
such as roasts. This saves  
time when compared with  
single fan convection roast  
modes. Use this setting for  
whole turkeys, whole  
Convection Bake  
With this function, the bottom  
element operates at full power,  
and the top broil element  
operates at supplemental  
power. The motorized fan in the  
rear of the oven circulates  
heated air, providing a more  
even heat distribution. This  
even circulation of air equalizes  
the temperature throughout  
convection roast  
chickens, and roasts.  
NOTE: Because 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.  
the oven cavity and eliminates  
convection bake  
the hot and cold spots found in  
conventional ovens. A major benefit of convection baking is the ability to  
prepare food in larger quantities using multiple racks. When roasting using this  
setting, cool air is quickly replaced, searing meats on the outside and retaining  
more juices and natural flavor on the inside with less shrinkage. With this  
heating method, foods can be baked and roasted at the same time with  
minimal taste transfer, even when different dishes are involved, such as cakes,  
fish, or meat. The hot air system is especially economical when thawing frozen  
food. Use this setting for baking and roasting.  
Defrost  
With the temperature control off, a motorized fan in the  
rear of the oven circulates air. This fan accelerates natural  
defrosting of the food without heat.  
NOTE: To avoid sickness and food waste, do not allow  
defrosted food to remain in the oven for more than  
two hours.  
13  
12  
 
Touch Pad Functions  
Touch Pad Functions  
Dehydrate  
With this function, a motorized fan in the rear of the oven  
circulates warm air. Over a period of time, the water is  
removed from the food by evaporation. Removal of water  
inhibits growth of microorganisms and retards the activity  
of enzymes. It is important to remember that dehydration  
does not improve quality; only fresh, top-quality foods  
should be dehydrated in your oven.  
Proof*  
This function uses a low temperature to create an optimal  
environment for the yeast to rise in many types of dough.  
Recipes*  
This setting accesses, programs, and saves  
cooking cycles from favorite recipes.  
Self-Clean  
The self-cleaning cycle is designed to eliminate the need  
for scrubbing and scouring food baked onto the oven  
interior. During this cycle, the oven uses high temperatures  
to burn off soils and deposits. An integral smoke eliminator  
reduces odors associated with the soil burn-off. A powder  
ash residue is left in the bottom of the oven after  
completion of the self-clean cycle. When the oven has  
cooled, remove any ash from oven surfaces with a damp  
sponge or cloth.  
Interior Oven Light Controls  
The upper and lower ovens have interior oven lights  
controlled by the right touch pad. Push the light button to  
turn the interior oven lights on and off.  
Oven Lock  
This child protection function prevents the oven controls  
from being activated when the oven is not in use.  
Auto Roast*  
This function further simplifies roasting by automatically  
searing the outside of meats, raising the pre-set  
temperature by 100° F for a short time to sear the outside  
of the meat. The temperature then returns to the pre-set  
temperature in the standard convection roast mode.  
Settings  
Use this function to access, program, and customize special  
features of your oven. Special features include tones,  
timeouts, display brightness, and the Sabbath mode.  
Meat Probe*  
The probe temperature function is used to automatically  
turn the oven off when the internal temperature of meat  
being cooked is reached.  
*Note: The AUTO-ROAST, PROOF, RECIPE and PROBE functions are  
included on the Premiere models.  
14  
15  
 
Clocks and Timers  
Clocks and Timers  
3. Use the up and down arrows to change the current time.  
Electronic  
Timing Center  
Press and Release  
Press and Hold  
The Electronic Timing  
Center is used to  
program and control  
all timing functions on  
your Viking appliance.  
It has four display and programming modes that are activated by  
the four push buttons. Both the Timer and the Cook Time/Stop  
Time Modes can be used to time cooking periods. These  
features can even be used at the same time when both ovens are  
in use. For example, you can time-bake a casserole in the upper  
oven using the Cook Time/Stop Time Mode, while broiling in the  
lower oven using the Timer. One oven can also be cleaned while  
timing foods in the other oven using the timer.  
Time increases by  
one minute  
Time increases by  
10 minutes  
L
M
Time decreases by  
one minute  
Time decreases by  
10 minutes  
4. Press the “SET” button on the temperature control or the  
“CLOCK SET” button on the electronic timing center. The  
clock is now set.  
Note: The time-of-day cannot be changed while there is a  
Bake Hours or Start Time cycle programmed into the timer.  
Timer Alarm  
Setting the Timer  
• At the end of a program, the alarm will consist of three beeps,  
followed by two beeps every 10 seconds until the “CLEAR”  
button is pressed.  
The timer is designed for accurate timing and is ideal for baking  
delicate items such as biscuits, cookies, and popovers, and for  
precise broiling. The timer can be used for timing up to 12 hours.  
When setting the timer, the time displayed will decrease in 1  
minute increments. When the timer counts down to 1 minute, the  
timer alarm will give one short beep and the display will change  
to seconds. When the timer reaches 0:00, the alarm will give one  
long beep.  
• Whenever a valid function key is pressed or when a control  
function starts automatically, one beep will sound.  
• When an invalid function key is pressed, two beeps will sound.  
Setting the Clock  
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 12:00.  
To Set the Timer:  
1. Press the “TIMER” button. The timer will display “0:00” and  
the word “TIMER.”  
2. Type in the desired duration time on the electronic number  
keypad.  
3. The timer will start automatically. (To cancel the entry, press the  
“CLEAR” button on the left side of the control panel before  
the count down begins and the time is still flashing.)  
4. The timer is now set.  
To Program the Time-Of-Day:  
1. Press either the “UPPER OVEN” or “LOWER OVEN” button.  
2. Press the “CLOCK SET” button. The clock will begin to flash.  
The word “CLOCK” will be lit on the display.  
3. Type in the correct time on the electronic number keypad.  
4. Press the “CLOCK SET” button again. The clock is now set.  
Alternate Method:  
Alternate Method:  
1. Press the “TIMER” button. The timer will display “0:00” and  
the word “TIMER” will be lit on the display.  
1. Press either the “UPPER OVEN” or “LOWER OVEN” button.  
2. Press the “CLOCK SET” button. The clock will begin to flash.  
The word “CLOCK” will be lit on the display.  
17  
16  
 
Clocks and Timers  
Clocks and Timers  
2. Use the up and down arrows to set the timer.  
6. Press “SET” or “ENTER” if the cook time is correct. Cook time  
is set.  
Press and Release  
Press and Hold  
Time increases by  
one minute  
Time increases by  
10 minutes  
NOTE: To cancel cook time during its cycle, press “COOK TIME”  
and then press the “CLEAR” button on the left side of the oven  
control. Cooking will continue if the oven is on.  
L
M
Time decreases by  
one minute  
Time decreases by  
10 minutes  
To Set Stop Time:  
1. Set Cook Time, following the steps provided in the previous  
section.  
2. Press “STOP TIME” and “STOP TIME” will be lit on the display.  
3. Use numeric keyboard to enter the time you want to stop for  
cooking.  
3. Press “SET” or “TIMER” to program the timer. (To cancel the  
entry, press the “CLEAR” button on the left side of the control  
panel.)  
4. The timer is now set.  
4. After the time is entered, the display will flash the time. (To  
cancel stop time, press the “CLEAR” button on the left side of  
the control panel.)  
5. Press “SET” or “STOP TIME” if the stop time is correct. Stop  
time is set and will begin when the oven is preheated.  
Cook Time and Stop Time  
With the Viking oven, you can choose what times you need to  
start and stop cooking your food. The Cook Time and Stop Time  
functions allow you to program your preferences.  
Here’s how it works:  
NOTE: Display will show Cook Time and Stop Time. If you  
have entered a time incorrectly, you will hear a long beep  
and the display will not change.  
It is 2:00 PM and you would like to have your dinner ready at 6:00  
PM. By programming your oven with a two-hour cook time and a  
6:00 PM stop time, your oven will delay cooking until 3:50 PM. At  
3:50, the oven will begin preheating. At 4:00 PM, the oven will  
begin its two-hour cook time.  
NOTE: To cancel stop time during its cycle, press “STOP TIME”  
and then press the “CLEAR” button on the left side of the oven  
control. Cooking will continue if the oven is on.  
Cook Time and Stop Time Facts:  
Both ovens can be set individually for Cook Time and Stop Time  
functions.  
When Stop Time has been reached:  
1. Your oven will sound three beeps, and “HOLD” will appear on  
the display.  
• The oven will stay at 150º F in hold mode for two hours.  
• After two hours, the oven will sound four long beeps and  
shut off.  
To Set Cook Time:  
1. Select UPPER OVEN or LOWER OVEN.  
2. Select an oven function and temperature before setting Cook  
Time and Stop Time functions.  
2. Press “OFF” to turn off the oven manually.  
3. Press “COOK TIME” and the display will flash “0:00” and  
“COOK TIME” will be lit below.  
4. Use numeric keyboard to enter the amount of time needed for  
cooking.  
5. After the time is entered, the display will show “COOK TIME”  
under the timer field. (To cancel the entry, press the “CLEAR”  
button on the left side of the control panel.)  
19  
18  
 
Oven Settings  
Oven Settings  
Tones  
These functions allow you to customize controls to suit your  
specific tastes.  
This function allows you to define the duration of tones and the  
number of tones for different events. Your oven is programmed  
with different audible tones as demonstrated by the following  
chart:  
Brightness  
This mode offers users the ability to decrease or increase the  
intensity of the brightness of the electronic display panel. Users  
may choose between four levels of brightness: 25%, 50%, 75%,  
and 100%.  
Duration  
Description  
of Tone  
Number  
of Tones  
Used in…  
(measured  
in seconds)  
To customize brightness level:  
Min/Sec or Cook  
Timer  
1 Minute Left  
Autostart  
1
2
1
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “BRIGHTNESS: 100%”  
appears in the display. (The % shown is the current  
brightness level.)  
3. Press “ENTER” to change brightness level. Current value  
will flash.  
4. Move up and down arrows to select desired brightness  
level.  
5. Press “ENTER” to confirm brightness level.  
6. To exit the Settings menu, press “SETTINGS.”  
Cooking mode or  
timer starts without  
pressing Set or  
Enter  
0.1  
Cook Time/Stop  
Time  
End of Hold  
4
3
1
1
Min/Sec or Cook  
Timer  
Timer Expired  
RTD error/Latch  
error  
Degree Format  
Failure  
5
3
1
The oven has been preset to the Fahrenheit temperature scale.  
With this feature, users can switch to the Celsius temperature  
scale.  
Error in  
programming  
Invalid Entry  
0.1  
To change degree format to Celsius:  
After cooking mode  
finishes or during  
programming to  
prompt action by  
user  
Periodic  
Reminder  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “DEGREES:  
FAHRENHEIT” appears in the display.  
3. Press “ENTER” to change degree format. Current value  
will flash.  
4. Use arrow keys to select “CELSIUS.”  
5. Press “ENTER” again to set degree format.  
6. To exit the Settings menu, press “SETTINGS.”  
1
0.1  
Key Press  
Information Entry  
Information Entry  
1
3
0.1  
0.1  
Invalid Key  
Repeat Key Information Entry  
0
2
0
Oven Light  
Turning light off  
Off  
0.1  
Oven Light  
Turning light on  
On  
1
0.1  
20  
21  
 
Oven Settings  
Oven Settings  
Tone Volume  
Duration  
(measured  
in seconds)  
Description  
Used in…  
of Tone  
Number  
of Tones  
To change the TONE volume setting,  
1. Press "SETTINGS." Settings menu will appear on display.  
2. Press the up or down arrows until "TONES ..." appears on  
the display.  
3. Press "ENTER," and "RESTORE FACTORY DEFAULTS:  
NO" appears on the display.  
4. Press the down arrow until "VOLUME: HIGH" appears on  
the display.  
5. Press "ENTER" to change volume level. The current value  
will flash.  
Panel is  
Locked  
Information Entry  
3
0.1  
Setpoint  
Cooking Modes  
Reached  
1
3
1
1
Meat Probe  
Roasting Modes  
Meat Probe  
within 10  
degrees  
Roasting Modes  
2
1
6. Use up and down arrows to select the desired volume  
level. Setting options are “HIGH”, “LOW” and “OFF.”  
7. Press "ENTER" to confirm volume level setting.  
8. To exit the Settings menu, press "SETTINGS.”  
Searing Time  
Reached  
Start Time  
Reached  
Panel is  
Unlocked  
Roasting Modes  
3
1
2
1
1
Various Cooking  
Modes  
Information Entry  
0.1  
Timeouts  
Your oven is programmed with 4 preset timeouts that allow the  
user varying amounts of time to key in entries to the oven control  
display. The amount of time allowed the user to respond to a  
programming prompt is called a timeout. If the user fails to make  
an entry during the timeout period, the oven will default to its  
previous mode.  
To change the frequency and/or duration of any of the above  
tone signals:  
1. Press “SETTINGS.” Settings menu will appear in display.  
2. Press the up or down arrows until “TONES…” appears in the  
display.  
3. Press “ENTER,” and “RESTORE FACTORY DEFAULTS: NO”  
appears on the display.  
4. Scroll up or down using the arrow keys to find the Tone you  
would like to change and press “ENTER.” Display will flash  
and appear as follows:  
If you find that the amount of time allowed for programming does  
not meet your needs, you can redefine the limits of any of the  
four timeouts. The chart below defines the 4 timeouts, their  
duration, and when they’re used:  
Duration  
Description  
of Timeout  
“Short Key Entry: 5 sec”  
Used in…  
of  
Timeout  
Cycle setpoint, meat probe  
setpoint, and setting the  
minute/second timer  
Timeout  
Name  
Duration of  
Timeout  
1
2
Short Entry  
5 seconds  
5. Press “ENTER,” and the “1 x 1 SEC” value will flash.  
6. Using the numeric keyboard, enter the number and the  
duration of tones desired. The number of tones can be a  
value from 0 to 9. The duration of tones is measured in tenths  
of a second. You can enter a number from 0.0 to 9.0.  
7. Press “ENTER” when finished. The tone is customized to your  
preference. At this point the oven plays the new tone. If you  
do not like it, return to Step 10 to adjust the tone.  
Entering cook/stop times,  
setting time, selecting  
functions and settings  
Medium Entry  
Long Entry  
10 seconds  
Selecting, editing, and  
entering Recipes  
3
4
30 seconds  
3 seconds  
Lock Key  
Hold Time  
Locking the Oven  
23  
8. To exit the Settings menu, press “SETTINGS.”  
22  
 
Oven Settings  
Oven Settings  
Sabbath Mode  
To change the duration of a Timeout:  
This mode offers users belonging to religions with “no work”  
restrictions to program their ovens to comply with the Sabbath  
requirement. When the oven door is opened in Sabbath mode,  
the oven light stays off while the convection fan and heating  
elements remain on.  
1. Press “SETTINGS”. Settings menu will appear in display.  
2. Press the up or down arrows until “TIMEOUTS…” appears  
in the display.  
3. Press “ENTER” and “RESTORE FACTORY DEFAULTS”:  
NO” will appear on the display.  
4. Scroll up or down using the arrow keys to find the timeout  
you would like to change and press “ENTER.” Display will  
flash and appear as follows:  
To program the Sabbath mode:  
1. Press “SETTINGS”. Settings menu will appear in display.  
2. Press up or down arrows until “SABBATH: NO” appears  
in the display.  
3. Press “ENTER,” and “NO” will flash on display.  
4. Use arrow keys to choose “YES” or “NO.”  
5. Press “ENTER” again to accept Sabbath mode.  
“1 Minute Left: 1 X 1 sec”  
Tone Name  
Number of  
Tones  
Duration of Tones  
(in seconds)  
6. To exit the Settings menu, press “SETTINGS.”  
5. Using the numeric keyboard, enter the number of seconds  
desired.  
6. Press “ENTER” when finished. Timeout is customized to  
your preference.  
Showroom Mode  
This mode allows the oven to be hooked up to a 120 volt  
electrical supply for display or showroom mode purposes. In this  
mode, the electronic display/controls and oven lights will function  
but the heating elements and convection fan will NOT function.  
7. To exit the Settings menu, press “SETTINGS.”  
Clock Format  
This feature allows users to choose a 12-hour or 24-hour  
format for the clock display.  
To program the Showroom mode:  
1. Press “SETTINGS”. Settings menu will appear in display.  
To program the clock format:  
2
Use the down arrow to scroll to “TIMEOUTS”.  
3. At “TIMEOUTS” mode, hold the down arrow for 5 seconds.  
4. Use the down arrow to scroll to “SHOWROOM”.  
5. Push “SET” button.  
1. Press “SETTINGS.” Settings menu will appear in  
display.  
2. Press up and down arrows until “12 or 24 HOURS: 12”  
appears in the display.  
3. Press “ENTER” and the current setting will flash in the  
display.  
4. Use arrow keys to choose “12” or “24.”  
5. Press “ENTER” again to accept desired clock format.  
6. To exit the Settings menu, press “SETTINGS.”  
6. Use the up arrow to toggle between “YES” and “NO”.  
7. Select “YES” and push “SET” button.  
8. To exit the “SETTINGS” menu, press “SETTINGS”.  
5. Push “SET” button.  
6. Use the up arrow to toggle between “YES” and “NO”.  
7. Select “YES” and push “SET” button.  
8. To exit the “SETTINGS” menu, press “SETTINGS”.  
25  
24  
 
Oven Settings  
Recipe Function  
(Premiere Model Only)  
Lock and Unlock  
Entering Recipe Name  
This function programs and  
saves up to 100 cooking  
cycles from favorite recipes.  
Recipe names are entered on  
the numeric keypad on the  
right side of the keyboard.  
This feature prevents the control pads from being activated while  
the ovens are not being used.  
“Amy’s Oatmeal Cookies”  
To lock the ovens:  
1. Press  
on the right side of your oven control  
panel. Display shows “HOLD FOR LOCK.”  
2. When locked, three short beeps will sound and the display  
will show “PANEL IS LOCKED.”  
3. To unlock a double oven, press and hold “UPPER OVEN” or  
“LOWER OVEN” for 3 seconds. When unlocked, two short  
beeps will sound and the display will show “PANEL IS  
UNLOCKED.”  
4. To unlock a single oven, press and hold the  
and simultaneously press and hold the “OVEN ON” button  
for 3 seconds. When unlocked, two short beeps will sound  
and the display will show “PANEL IS UNLOCKED”.  
When a key with several letters is pressed for the first time, the  
first letter is entered. If the same key is pressed a second time,  
the second letter is entered, and so on. For example, if the key  
“2 ABC” is pressed once, the letter ‘A’ is entered. If the key is  
pressed 2 times, the letter ‘B’ is entered. If the key is pressed 3  
times, the letter ‘C’ is entered. If the key is pressed 4 times, the  
digit ‘2’ is entered. Then lower case ‘a’, then ‘b’, then ‘c’, then  
‘A’ again, and so on.  
If nothing is pressed within 2 seconds, the cursor moves to the  
next position. To return to the previous position use the right  
“CLEAR” key. Pressing the ‘1’ key will also move the cursor to  
the next position as well as entering a space.  
Interior Oven Lights (Two Pads)  
Each oven has an interior light that can be turned off and on  
using the designated buttons on the oven control panel.  
When subsequent characters are entered, the case and type of  
the character matches the previous character. For example, if  
the previous character is a digit, then pressing the “2 ABC” key  
once would result in the digit ‘2’. If the previous character is a  
lower case letter, then pressing the “2 ABC” key once would  
result in the letter ‘a’.  
Press  
or  
to turn on the light in the upper or lower  
oven. (You will hear a beep to signal that the light is on.)  
Press  
or  
again to turn off the light in the upper or  
lower oven. (You will hear two beeps to signal that the light is off.)  
26  
27  
 
Warming Modes  
Recipe Function  
(Premiere Model Only)  
Dehydrate  
Entering a new recipe  
This oven is designed not only to cook, but also to dehydrate  
fruits and vegetables. Here are some tips for using your Viking  
ovens dehydrate feature:  
1. Hit “RECIPES” twice.  
2. “NAME” should be flashing.  
3. Enter a recipe name using numeric keypad.  
4. Hit a Bake function key.  
5. Use arrow or numeric keypad to set the temperature.  
6. If needed, hit “COOK TIME” key to enter cook time.  
7. Hit “SET” or “ENTER” to save the recipe.  
1. Prepare the food as recommended.  
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”  
3. Arrange the food on drying racks (not included with the oven,  
but available from specialty cooking dealers).  
4. Select “DEHYDRATE” from the oven function control panel.  
5. Press “SET” or “ENTER.” Dehydrate mode will begin  
immediately.  
Editing a recipe  
1. In the recipe list mode, hit “RECIPES.”  
2. Recipe name should be flashing.  
3. Use the following instructions to make changes:  
To change recipe name, use numeric keypad.  
To change cycle, press a Cycle key.  
Defrost  
This oven can defrost frozen food. To use the defrost function,  
take the following steps:  
To change temperature, press an arrow key.  
To change cook time, press the “COOK TIME” key.  
4. Hit “SET” or “ENTER” to save the recipe.  
1. Place the frozen food on a baking sheet.  
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”  
3. Select “DEFROST” from the oven function control panel.  
4. Press “SET” or “ENTER” to begin defrosting. The defrost  
mode will begin and the defrost temperature will be displayed.  
Using a recipe  
1. To use a programmed recipe, scroll through the list and press  
“ENTER” or “SET” to select and start the program.  
WARNING  
Deleting a recipe  
To avoid sickness and food waste, do not allow defrosted food  
to remain in the oven for more than two hours.  
1. In the recipe list mode, hit “RECIPES.”  
2. Recipe name should be flashing.  
3. Use right “CLEAR” key to erase the name.  
4. Hit “SET” or “ENTER.”  
Proof  
This function uses a low temperature between 90º and 110º F to  
create an optimal environment for the yeast to rise in many types  
of dough. To use the proof function, take the following steps:  
1. Place the dough on a baking sheet.  
2. Choose and press “UPPER OVEN” or “LOWER OVEN.”  
3. Select “PROOF” from the oven function control panel.  
4. Press “SET” or “ENTER” to begin proofing.  
Oven Off  
The oven will continue operating until you press the “OFF”  
button for the oven you are using. For example, if you are  
cooking in the “UPPER OVEN,” press the “OFF” button nearest  
this button on the control panel.  
28  
29  
 
Bake Modes  
Bake Modes  
Bake  
Convection Bake  
This function is recommended for single-rack baking. Use this  
setting for baking, roasting, and casseroles. To bake, follow these  
steps:  
This function is recommended for multi-rack baking. 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. To use convection bake, take the following steps:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “BAKE.” Temperature  
display flashes a preset temperature of 350º F.  
4. Set the temperature using one of the following two methods:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “CONV. BAKE.”  
Temperature display flashes a preset temperature of 325º F.  
4. Set the temperature using one of the following two methods:  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin Bake Preheat immediately.  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin Conv. Bake Preheat immediately.  
OR  
OR  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow  
keys. Press “SET” or “ENTER” when finished. The oven will  
begin Bake Preheat immediately.  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow  
keys. Press “SET” or “ENTER” when finished. The oven will  
begin Conv. Bake Preheat immediately.  
During Bake Preheat  
The display will alternate between showing the set baking  
temperature and the actual preheat temperature every 5 seconds.  
When the set baking temperature is reached, one long beep will  
sound and the display will show “BAKE.” Open oven door and  
put food in oven.  
During Convection Bake Preheat  
The display will alternate between showing the set baking  
temperature and the actual preheat temperature every 5 seconds.  
When the set baking temperature is reached, one long beep will  
sound and the display will show “CONV. BAKE.” Open oven  
door and put food in oven.  
To change set temperature during preheat stage:  
To change set temperature during preheat stage:  
Press and Release  
Press and Release  
L
M
Temperature increases by 5º F (or 2º C)  
Temperature decreases by 5º F (or 2º C)  
L
M
Temperature increases by 5º F (or 2º C)  
Temperature decreases by 5º F (or 2º C)  
30  
31  
 
Broil Modes  
Bake Modes  
Conventional broiling is most successful for cuts of meat one to  
two inches thick, and is also suitable for flat pieces of meat.  
TruConvec™  
This function is ideal for foods that require gentle cooking, single-  
rack baking, multiple-rack baking, roasting, and preparation of  
complete meals. This setting is also recommended when  
preparing large quantities of baked goods at one time. To use  
TruConvec™, take the following steps:  
High Broil  
With this setting, heat radiates at full power from both broil  
elements, located in the top of the oven cavity. The distance  
between the foods and the broil elements determines broiling  
speed. For fast broiling, place food as close as two inches from  
the broil element, or on the top rack. Fast broiling is best for  
meats where "rare to medium" doneness is desired. Use this  
setting for broiling small and average cuts of meat.  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “TRUCONVEC.”  
Temperature display flashes a preset temperature of 325º F.  
4. Set the temperature using one of the following two methods:  
Medium Broil  
With this setting, inner and outer broil elements pulse on and off  
to produce less heat for slow broiling. For slow broiling, allow  
about four inches between the top surface of your food and the  
broil element. Slow broiling is best for chicken and ham. Use this  
setting for broiling small and average cuts of meat.  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin TruConvec™ Preheat immediately.  
OR  
Low Broil  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow  
keys. Press “SET” or “ENTER” when finished. The oven will  
begin TruConvec™ Preheat immediately.  
This mode uses only a fraction of the ovens available power to  
the inner broil element to produce delicate top-browning in only  
three to four minutes on items such as meringue.  
To Use Broil:  
1. Arrange the oven rack in the desired position before  
turning the broiler on.  
During TruConvec™ Preheat  
The display will alternate between showing the set baking  
temperature and the actual preheat temperature every 5 seconds.  
When the set baking temperature is reached, one long beep will  
sound and the display will show “TRUCONVEC.” Open oven  
door and put food in oven.  
2. Place the food in the center of the cold broiler pan and grid  
supplied with your oven, and then place the broiler pan in the  
oven.  
3. Select “UPPER OVEN” or “LOWER OVEN.”  
4. Set the Oven Function Selector to “BROIL.” Display will show  
“BROIL HIGH” and “ON” will flash. Medium and low displays  
will show “CONV BROIL M” and “CONV BROIL L.”  
5. Choose power level for BROIL:  
To change set temperature during preheat stage:  
a. For “HIGH BROIL,” press “SET.”  
b. For “MEDIUM BROIL,” press down arrow key once. Display  
will change to MED, then press “SET.”  
c. For “LOW BROIL,” press down arrow key twice. Display will  
change to LO, then press “SET.”  
Press and Release  
L
M
Temperature increases by 5º F (or 2º C)  
Temperature decreases by 5º F (or 2º C)  
6. Close the door to the oven. 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  
will help reduce smoke and odors.  
7. When cooking is complete, press the “OFF” button for the  
selected oven.  
32  
33  
 
Broil Modes (cont.)  
Roast Modes  
Convection Roast  
Convection Broil  
Use this function when roasting tender cuts of meat or poultry of  
any size. To use Convection Roast, follow these steps:  
Convection broiling has the advantage of broiling food slightly  
more quickly than conventional. Convection broiling of meats also  
produces better results, especially for thick cuts. This is because  
meat sears on the outside and retains more juices and natural  
flavor inside with less shrinkage.  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “CONV. ROAST.”  
Temperature display flashes a preset temperature of 325º F.  
4. Set the temperature using one of the following two methods:  
To Use Convection Broil:  
1. Arrange the oven rack in the desired position before turning  
the broiler on.  
2. Place the food in the center of the cold broiler pan and grid  
supplied with your oven, and then place the broiler pan in the  
oven.  
a. Confirm preset temperature and press “SET” or “ENTER.”  
The oven will begin Convection Roast Preheat immediately.  
3. Select “UPPER OVEN” or “LOWER OVEN.”  
4. Set the Oven Function Selector to “CONV. BROIL.” Display will  
show “CONV BROIL H” and “ON” will flash. Medium and low  
displays will show “CONV BROIL M” and “CONV BROIL L.”  
5. Choose power level for CONVECTION BROIL:  
a. For “HIGH CONVECTION BROIL,” press “SET.”  
b. For “MEDIUM CONVECTION BROIL,” press down arrow  
key once. Display will change to MED, then press “SET.”  
c. For “LOW CONVECTION BROIL,” press down arrow key  
twice.  
d. Display will change to LO, then press “SET.”  
6. Close the door to the oven. 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  
will help reduce smoke and odors.  
OR  
b. Change the temperature by typing the desired temperature  
on the numeric keypad or using the up and down arrow  
keys. Press “SET” or “ENTER” when finished. The oven will  
begin Convection Roast Preheat immediately.  
During Convection Roast Preheat  
The display will alternate between showing the set temperature  
and the actual preheat temperature every 5 seconds. When the  
set temperature is reached, one long beep will sound and the  
display will show “CONV. ROAST. Open oven door and put  
food in oven.  
7. When cooking is complete, press the “OFF” button for the  
selected oven.  
To change set temperature during preheat stage:  
Press and Release  
Oven Off  
The oven will continue operating until you press the “OFF”  
button for the oven you are using. For example, if you are  
cooking in the “UPPER OVEN,” press the “OFF” button  
nearest this button on the control panel.  
L
M
Temperature increases by 5º F (or 2º C)  
Temperature decreases by 5º F (or 2º C)  
35  
34  
 
Roast Modes  
Meat Probe  
(Available on Premiere Models)  
The meat probe takes the guesswork out  
of roasting by cooking foods to the ideal  
internal temperature. The probe setting is  
used to automatically turn the oven off  
when meat reaches its optimal internal  
temperature. Your Viking ovens built-in  
probe will help you prepare meats exactly  
as you want them.  
Probe  
Auto Roast  
Cable  
Use this function to simplify roasting by automatically searing the  
outside of roasts. To use Auto Roast:  
1. Arrange the oven racks in the desired positions before heating  
the oven.  
2. Select “UPPER OVEN” or “LOWER OVEN.”  
3. Set the Oven Function Selector to “AUTO ROAST.”  
Temperature display flashes a preset temperature of 325º F.  
4. Set the temperature using one of the following two methods:  
Handles  
Plug  
Meat Probe Use and Care  
• Use of probes other than the one provided with your oven  
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.  
a. Confirm preset temperature, press “SET” or  
“ENTER.” The oven will begin TruConvec™ Preheat  
immediately.  
To avoid damaging your probe, never use tongs to pull on the  
cable when removing.  
OR  
To avoid breaking the probe, make sure food is completely  
defrosted before inserting.  
To prevent possible burns, do not unplug the probe from the  
outlet until the oven has cooled.  
• Never leave the probe inside the oven during a self-cleaning  
cycle.  
b. Change the temperature by typing the desired  
temperature on the numeric keypad or using the up  
and down arrow keys. Press “SET” or “ENTER” when  
finished. The oven will begin TruConvec™ Preheat  
immediately.  
• Never store the probe inside the oven.  
During Auto Roast Preheat  
The display will alternate between showing the set roasting  
temperature and the actual preheat temperature every 5 seconds.  
To Insert the Meat Probe:  
After preparing the meat and placing it on the broiler pan, follow  
these steps for proper probe placement:  
When Set Auto Roast Temperature Is Reached  
One long beep will sound and the display will show “SEARING.”  
The oven will remain at searing temperature (set temperature plus  
100º F) for 30 minutes. If set, the Cook Time timer will begin.  
1. Lay the probe on the outside of the meat along the top or  
side and use your finger to mark where the edge of the meat  
meets the probe. The point where they meet should rest in  
the center of the thickest, meatiest part of the roast.  
2. Insert the probe completely into the meat. It should not touch  
the bone, fat, or gristle.  
To Turn Off Oven:  
Press the “OFF” button on the control panel display for the oven  
you are using. One beep will sound and the oven will turn off.  
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.  
With a whole turkey, insert the probe into the meatiest part  
of the inner thigh from below and parallel to the leg.  
36  
37  
 
Meat Probe  
(Available on Premiere Models)  
Cooking Tips  
To Set the Meat Probe Function:  
Rack Positions  
Each oven is equipped with tilt-proof racks and at least one  
TruGlide rack. (See chart below for number of TruGlide racks  
found in each oven.) With the TruGlide rack, the bottom section  
remains in the oven and the top section smoothly glides outward  
when pulled. This reduces the chances of spills and makes  
removing heavy items from the oven much easier. Below is a list  
of how many TruGlide racks are found in each oven. Please note  
that the TruGlide rack can be used in any of the six rack positions.  
• A cooking mode must be selected before setting meat probe.  
• Bake, Convection Bake, Convection Roast, TruConvec™, and  
Convection Broil are the cooking modes that can be used with  
the meat probe function.  
• Set the internal temperature about 10° F lower than the  
actual desired internal temperature. The meat will continue to  
cook when removed from the oven and will reach desired  
internal temperature while “standing.”  
Select Single and Double Ovens – One TruGlide rack (upper  
oven only in double ovens)  
Premiere Single Ovens – Two TruGlide racks  
Premiere Double Ovens – Three TruGlide racks (two in upper  
oven and one in lower oven)  
1. Insert probe into the meat and slide into oven after the oven  
has reached the set preheat temperature. Double oven  
models have a meat probe in the upper oven only.  
2. Plug the probe into the outlet located on the left interior wall of  
the oven and close the oven door.  
3. Press the “MEAT PROBE” button on the control panel. The  
display will show “SET PROBE” and flashing preset  
temperature.  
4. The preset temperature of 160º F or a stored temperature will  
be displayed on the electronic timing center. If you desire this  
temperature, the probe mode will begin after 10 seconds.  
5. To set another temperature, use the keypad to enter the  
desired temperature and press “SET” or “ENTER.”  
Position 6  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
The temperature must be within the range of 120º to 190º F.  
Display alternates between cook mode and probe  
temperature.  
Probe temperature displays LO until 100º F is reached, then  
displays actual temperature.  
6. When the probe is within 10º F of setpoint, two long beeps will  
sound. When the setpoint is reached, three long beeps will  
sound and the oven will turn off. The display will alternate  
between cook mode and “DONE.” One short beep will sound  
every minute until the probe function is closed.  
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.  
7. Press any key to close the probe function.  
1. Arrange the oven racks in the desired positions BEFORE  
heating the oven. If cooking on two racks at the same time,  
use rack positions 2 and 4 or positions 3 and 5.  
2. Turn the Oven Function selector to desired function. Cooking  
starts immediately and stops when the Oven Function selector  
is turned to OFF.  
3. Set the Temperature Control to the desired temperature.  
4. Place food in the oven after the Oven indicator light goes out.  
38  
39  
 
Preheat  
Preheat  
Preheat  
Also, preheat time can vary based on some external factors  
such as room temperature and power supply. A significantly  
colder room temperature or a power supply less than 240  
VAC can lengthen the time it takes for the oven to reach the  
desired set temperature.  
For best results, it is extremely important that you preheat  
your oven to the desired cooking temperature before placing  
food items in the oven to begin cooking. In many cooking  
modes, partial power from the broiler is used to bring the  
oven to the preheat temperature. Therefore, placing food  
items in the oven during preheat mode is not recommended.  
The Viking Rapid Ready™ Preheat System is engineered so  
that the oven is brought to the desired set temperature in a  
manner which will provide the optimum cooking environment  
based on the selected cooking mode in the shortest possible  
time.  
Note: While preheating, display will alternate between  
PREHEAT and FUNCTION and TEMPERATURE selected.  
Note: PREHEAT is the only cycle where actual temperature is  
displayed, otherwise the display shows set temperature.  
For instance, the preheat mode for TruConvec™ is designed  
to be brought up to the set point temperature in a different  
manner than the preheat mode for CONVENTIONAL BAKE.  
This is because TRUCONVEC is designed for multi-rack  
baking. So it is extremely critical that all rack positions have  
reached the desired cooking temperature. As a result, it is  
normal for oven to take slightly longer for the oven to preheat  
to 350°F (180ºC) in TRUCONVEC mode when compared to  
the amount of time it takes to preheat to 350°F (180ºC) in  
CONVENTIONAL BAKE mode.  
Note: Certain functions include a PREHEAT cycle. Once set  
temperature has been reached, the oven will automatically  
exit PREHEAT and follow NORMAL OPERATION mode.  
41  
40  
 
Cooking Tips  
Cooking Tips  
Pan Placement Tips  
• Some recipes 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 you  
achieve the results you are looking for.  
• 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, we recommend using  
one of the convection modes and the 2nd and 4th position  
or the 3rd and 5th position for more even baking. When  
baking on three racks, use any combination of positions 2, 3,  
4, and 5 for more consistent results.  
• Stagger pans in opposite directions when two racks and  
several pans are used in Conventional Bake Mode. If possible,  
no pan should be directly above another.  
• Make sure the oven racks are in the desired position before you  
turn on the oven.  
• Allow 1 to 2 inches of air space around all sides of each pan  
for even air circulation.  
• 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.  
Single Rack Pan Placement  
Multiple Rack Pan Placement  
• 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 the baked item is done.  
• Use the pan size and type recommended by the recipe to  
ensure best results. Cakes, quick breads, muffins, and cookies  
should be baked in shiny, reflective pans for light, golden crusts.  
Avoid the use of old, darkened pans. Warped, dented, stainless  
steel and tin-coated pans heat unevenly and will not give  
uniform baking results.  
Multiple Rack Baking  
One major benefit of convection cooking is the ability to prepare  
foods in larger quantities. 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.  
Baking Tips  
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. You may find that other foods also turn out best when  
cooked in Conventional Bake Mode.  
For three-rack baking, use any combination of rack positions two,  
three, four, and five. For two-rack baking, use rack positions two  
and four or positions three and five. Remember that the racks are  
numbered from bottom to top.  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25° F (-3.9° C) and the  
cooking time by approximately 10 to 15%.  
42  
43  
 
Conventional Baking Chart  
Convection Baking Chart  
Single Rack  
Time  
Single Rack  
Time  
Food  
Pan Size  
Position  
Temp  
(minutes)  
Food  
Pan Size  
Position  
Temp  
(minutes)  
BREADS  
BREADS  
Biscuits  
Cookie Sheet  
Loaf Pan  
Cookie Sheet  
Loaf Pan  
8" x 8"  
8" x 8"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
375° F (190.6 C) 7 - 9  
350° F (176.7° C) 20 - 25  
375° F (190.6° C) 11 - 13  
350° F (176.7° C) 20 - 25  
375° F (190.6° C) 15 - 20  
325° F (162.8° C) 30 - 35  
350° F (176.7° C) 12 - 15  
350° F (176.7° C) 0 - 12  
Biscuits  
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  
400° F (204.4° C) 8 - 10  
375° F (190.6° C) 30 - 35  
400° F (204.4° C) 12 - 15  
Yeast Loaf  
Yeast Rolls  
Nut Bread  
Cornbread  
Gingerbread  
Muffins  
Yeast Loaf  
Yeast Rolls  
Nut Bread  
Cornbread  
Gingerbread  
Muffins  
375°  
F
(190.6° C) 30 - 35  
400° F (204.4° C) 20 - 25  
350° F (176.7° C) 35 - 40  
375° F (190.6° C) 15 - 20  
375° F (190.6° C) 15 - 20  
Muffin Tin  
Muffin Tin  
Muffin Tin  
Muffin Tin  
Corn Muffins  
Corn Muffins  
CAKES  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
325° F (162.8° C) 30 - 35  
325° F (162.8° C) 35 - 40  
325° F (162.8° C) 15 - 17  
325° F (162.8° C) 30 - 32  
325° F (162.8° C) 25 - 30  
325° F (162.8° C) 5 - 50  
Angel food  
Bundt  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375° F (190.6° C) 35 - 45  
350° F (176.7° C) 45 - 55  
350° F (176.7° C) 16 - 20  
350° F (176.7° C) 40 - 50  
350° F (176.7° C) 30 - 35  
350° F (176.7° C) 60 - 65  
COOKIES  
Brownies  
Choc. Chip  
Sugar  
COOKIES  
Brownies  
Choc. Chip  
Sugar  
13" x 9"  
Cookie Sheet  
Cookie Sheet  
2 & 4  
2,3,& 4  
2,3,& 4  
325° F (162.8° C) 20 -25  
350° F (176.7° C) 7 -10  
325° F (162.8° C) 9-10  
13" x 9"  
Cookie Sheet  
Cookie Sheet  
3 or 4  
3 or 4  
3 or 4  
350° F (176.7° C) 25 - 30  
375° F (190.6° C) 12 - 15  
350° F (176.7° C) 10 - 12  
PASTRY  
PASTRY  
Cream Puffs  
PIES  
Cookie Sheet  
2 & 4  
375° F (190.6° C) 4 - 27  
Cream Puffs  
PIES  
Cookie Sheet  
3 or 4  
400° F (204.4° C) 30 - 35  
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  
400° F (204.4° C) 7 - 9  
350° F (176.7° C) 50 - 55  
325° F (162.8° C) 4 - 5  
325° F (162.8° C) 35 - 45  
325° F (162.8° C) 30 - 35  
Crust, Unfilled  
Crust, Filled  
Lemon Meringue  
Pumpkin  
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  
425° F (218.3° C) 10 - 12  
375° F (190.6° C) 55 - 60  
350° F (176.7° C) 12 - 15  
350° F (176.7° C) 40 - 45  
350° F (176.7° C) 35 - 40  
Custard  
Custard  
ENTREES  
Egg Rolls  
Fish Sticks  
Lasagna, frz  
Pot Pie  
Gr. Peppers Stuffed  
Quiche  
Pizza, 12"  
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"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
375° F (190.6° C) 8 - 10  
400° F (204.4° C) 13 -16  
350° F (176.7° C) 60 - 65  
375° F (190.6° C) 10 - 12  
350° F (176.7° C) 45 - 50  
375° F (190.6° C) 20 - 25  
375° F (190.6° C) 10 - 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  
400° F (204.4° C) 12 - 15  
425° F (218.3° C) 18 - 21  
375° F (190.6° C) 65 - 70  
400° F (204.4° C) 35 - 40  
375° F (190.6° C) 65 - 70  
400° F (204.4° C) 25 - 30  
400° F (204.4° C) 15 - 20  
9" Round  
Cookie Sheet  
9" Round  
Cookie Sheet  
Mac. & Cheese, frz  
Cookie Sheet  
3 or 4  
350° F (176.7° C) 45 - 50  
Mac. & Cheese, frz  
VEGETABLES  
Baked Potatoes  
Spinach Souffle  
Squash  
Cookie Sheet  
3 or 4  
375° F (190.6° C) 60 - 65  
VEGETABLES  
Baked Potatoes  
Spinach Souffle  
Squash  
On Rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
350° F (176.7° C) 45 - 50  
325° F (162.8° C) 35 - 40  
350° F (176.7° C) 40 - 45  
400° F (204.4° C) 10 - 15  
On Rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375° F (190.6° C) 60 - 65  
350° F (176.7° C) 45 - 50  
375° F (190.6° C) 50 - 55  
425° F (218.3° C) 15 - 20  
1 qt.Casserole  
Cookie Sheet  
Cookie Sheet  
1 qt. Casserole  
Cookie Sheet  
Cookie Sheet  
French Fries  
French Fries  
44  
45  
 
Solving Baking Problems  
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 edges.  
• 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 then turn. Season the second side just before  
removing from the oven.  
• Always pull the rack out to “STOP” position before turning or  
removing food.  
Baking problems can occur for many reasons. 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  
your new Viking oven. You may find that you need to make some  
adjustments.  
COMMON BAKING PROBLEMS AND REMEDIES  
PROBLEM  
CAUSE  
REMEDY  
Cakes burned on the 1. Oven was too hot  
1. Reduce temperature  
2. Use recommended pan size  
3. Reduce number of pans  
sides or not done  
in center  
2. Wrong pan size  
3. Too many pans  
Cakes crack on top  
1. Batter too thick  
2. Oven too hot  
3. Wrong pan size  
1. Follow recipe; Add liquid  
2. Reduce temperature  
3. Use recom. pan size  
• Use tongs or a spatula to turn meats. Never pierce meat with a  
fork, as this allows the juices to escape.  
• Remove the broiler pan from the oven when you remove the  
food. Otherwise, drippings will bake onto the pan.  
• While the pan is hot, place a damp paper towel over the  
grid. Drizzle with liquid dishwashing detergent and pour  
water over the grid. This will make cleaning easier.  
You can also line the broiler pan with aluminum foil to  
make cleaning easier. Be sure the foil extends up the  
side of the pan.  
• Although it isn’t recommended, the grid can also be covered  
with foil. Be sure to slit openings to conform with the openings  
in the grid so that melted fat can drain through. This will prevent  
spattering, smoking, or the possibility of grease fire.  
Cakes are not level  
1. Batter uneven  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Distribute batter evenly  
3. Use proper pan  
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  
4. Wrong bake setting  
4. Adjust to conventional  
or convection setting  
as needed  
5. Pan too large  
5. Use proper pan  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
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  
2. Too many pans used 2. Reduce no. of pans  
3. Oven not preheated 3. Allow oven to preheat  
1. Reduce temperature  
Pies too light on top  
1. Oven not hot enough 1. Increase temperature  
2. Too many pans used 2. Reduce no. of pans  
3. Oven not preheated  
3. Allow oven to preheat  
46  
47  
 
Broiling Chart  
Roasting Tips  
• Always use the broiler pan and grid supplied with each oven,  
because the hot air must be allowed to circulate around the  
item being roasted.  
Type and  
Time  
Cut of Meat  
TeBEEF  
Weight  
Setting  
Rack  
(minutes)  
• Do not cover what is being roasted; convection roasting seals in  
juices quickly for a moist, tender product. Poultry will have a  
light, crispy skin and meats will be browned, not dry or burned.  
• Cook meats and poultry directly from the refrigerator. There is  
no need for meat or poultry to stand at room temperature.  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25° F (-3.9° C) and the  
cooking time by approximately 10 to 15%.  
• Always roast meats fat side up in a shallow pan, using a roasting  
rack. No basting is required when the fat side is up.  
• Do not add water to the pan, as this will cause a steamed  
effect. Roasting is a dry-heat process.  
Sirloin, 1"  
Rare  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
12 oz  
12 oz  
12 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
7
9
11  
10 oz  
10 oz  
10 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
5
7
9
Medium  
Well done  
Hamburger, 1/2"  
Rare  
1/4 lb.  
1/4 lb.  
1/4 lb.  
Convection Broil  
Convection Broil  
Convection Broil  
5
5
5
4
7
9
• 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.  
Medium  
Well done  
CHICKEN  
Bnls Breast  
Bone-in Breast  
Chicken pieces  
HAM  
Ham slice, 1"  
LAMB  
Rib Chops, 1"  
Shoulder  
PORK  
• For convection roasting, do not use pans with tall sides, as this  
will interfere with the circulation of heated air over the food.  
• When using a meat thermometer, insert the probe halfway into  
the center of the thickest portion of the meat. (For poultry,  
insert the thermometer probe between the body and leg into  
the thickest part of the inner thigh.) To ensure an accurate  
reading, the tip of the probe should not touch bone, fat, or  
gristle.  
1 lb.  
Convection Broil  
4
4
4
18  
20  
2 - 2 1/2 lb. Conventional Broil  
2 -2 1/2 lb. Convection Broil  
18 (min/lb)  
1 lb.  
Conventional Broil  
4
22  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
• Check the meattemperature halfway through the recommended  
roasting time.  
• After reading the thermometer once, insert it 1¼ to 2 inches  
(1.3 cm) further into the meat, then take a second reading. If  
the second temperature registers below the first, continue  
cooking the meat.  
• Roasting times always vary according to the size, shape, and  
quality of meats and poultry. Less tender cuts of meat are best  
prepared in the conventional bake setting and may require  
moist cooking techniques.  
Loin Chops, 3/4"  
Bacon  
FISH  
Salmon Steak  
Fillets  
1 lb.  
Convection Broil  
Conventional Broil  
4
4
14  
6
1 lb.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
• Remove roasted meats from the oven when the thermometer  
registers 5° F (-15° C) to 10° F (-12.2°C) lower than the desired  
doneness. This is because the meat will continue to cook after  
removal from the oven.  
• Allow roasts to stand 15 to 20 minutes after taking them out of  
the oven to make carving easier.  
• If using a cooking bag, foil tent, or other cover, use the  
conventional bake setting rather than either convection setting.  
48  
49  
 
Convection Roasting Chart  
Conventional Roasting Chart  
Internal  
Temp  
Internal  
Temp  
Time  
(min/lb)  
Time  
(min/lb)  
Food  
Weight  
Temp  
Food  
Weight  
Temp  
BEEF  
BEEF  
Rib Roast  
Rare  
Rib Roast  
Rare  
4 - 6 lbs 325° F (162.8° C)  
4 - 6 lbs 325° F (162.8° C)  
4 - 6 lbs 325° F (162.8° C)  
25  
24  
30  
140° F (60.0° C)  
155° F (68.3° C)  
170° F (76.7° C)  
4 - 6 lbs 325° F (162.8° C)  
4 - 6 lbs 325° F (162.8° C)  
4 - 6 lbs 325° F (162.8° C)  
25  
30  
40  
140° F (60.0° C)  
155° F (68.3° C)  
170° F (76.7° C)  
Medium  
Well done  
Rump Roast  
Medium  
Well done  
Tip Roast  
Medium  
Well done  
LAMB  
Medium  
Well done  
Rump Roast  
Medium  
Well done  
Tip Roast  
Medium  
Well done  
LAMB  
4 - 6 lbs 325° F (162.8° C)  
4 - 6 lbs 325° F (162.8° C)  
20  
24  
155° F (68.3° C)  
170° F (76.7° C)  
4 - 6 lbs 325° F (162.8° C)  
4 - 6 lbs 325° F (162.8° C)  
25  
30  
155° F (68.3° C)  
170° F (76.7° C)  
3 - 4 lbs 325° F (162.8° C)  
3 - 4 lbs 325° F (162.8° C)  
30  
35  
155° F (68.3° C)  
170° F (76.7° C)  
3 - 4 lbs 325° F (162.8° C)  
3 - 4 lbs 325° F (162.8° C)  
35  
40  
155° F (68.3° C)  
170° F (76.7° C)  
Lamb Leg  
PORK  
3 - 5 lbs 325° F (162.8° C)  
30  
180° F (82.2° C)  
Lamb Leg  
PORK  
3 - 5 lbs 325° F (162.8° C)  
30  
180° F (82.2° C)  
Pork Loin  
Pork Chops  
1" thick  
3 - 5 lbs 325° F (162.8° C)  
1 -1 1/4lbs 325° F (162.8° C) 45 - 50  
total time  
30  
180° F (82.2° C)  
N/A  
Pork Loin  
Pork Chops  
1" thick  
3 - 5 lbs 325° F (162.8° C)  
1 -1 1/4lbs 350° F (176.7° C) 55 - 60  
total time  
35  
180° F (82.2° C)  
N/A  
Ham, fully  
Cooked  
5 lbs  
325° F (162.8° C)  
15  
130° F (54.4° C)  
Ham, fully  
Cooked  
5 lbs  
325° F (162.8° C)  
18  
130° F (54.4° C)  
POULTRY  
POULTRY  
Chicken, Whole 3-4 lbs  
350° F (176.7° C)  
25  
11  
180° F (82.2° C)  
180° F (82.2° C)  
Chicken, Whole 3 - 4 lbs 375° F (190.6° C)  
30  
180° F (82.2° C)  
Turkey,  
12 - 16lbs 325° F (162.8° C)  
Turkey,  
12 - 16 lbs 325° F (162.8° C) 16 - 20 180° F (82.2° C)  
Unstuffed  
Unstuffed  
Turkey  
20 - 24 lbs 325° F (162.8° C)  
12 - 16 lbs 325° F (162.8° C)  
20 - 24 lbs 325° F (162.8° C)  
11  
9 - 10  
9 - 10  
20  
180° F (82.2° C)  
180° F (82.2° C)  
180° F (82.2° C)  
180° F (82.2° C)  
Turkey  
20 - 24 lbs 325° F (162.8° C) 16 - 20  
12 - 16 lbs 325° F (162.8° C) 17 - 21  
20 - 24 lbs 325° F (162.8° C) 17 - 21  
180° F (82.2° C)  
180° F (82.2° C)  
180° F (82.2° C)  
180° F (82.2° C)  
Turkey, Stuffed  
Turkey, Stuffed  
Turkey Breast  
Turkey, Stuffed  
Turkey, Stuffed  
Turkey Breast  
4 - 6 lbs  
325° F (162.8° C)  
4 - 6 lbs  
325° F (162.8° C)  
20  
50  
51  
 
Cleaning and Maintenance  
Cleaning and Maintenance  
Any piece of equipment works better and lasts longer when  
maintained properly and kept clean. Cooking equipment is no  
exception. Your new Viking oven must be kept clean and  
maintained properly in order to give you the years of cooking  
enjoyment for which it is designed.  
Surface or  
Cleaning Recommendation  
Feature  
• Cool the probe before cleaning.  
Meat Probe  
• The meat probe may be cleaned with soap  
and water or with a soap-filled scouring pad.  
• Scour stubborn spots with the soap-filled  
scouring pad. Rinse and dry.  
• Do not immerse the meat probe in water.  
• Do not store the probe inside the oven.  
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 page 54 for  
complete interior cleaning instructions.)  
General Cleaning  
• The panel and its individual TouchSensor™  
panels should be cleaned regularly.  
• Wipe clean with a soft cloth and any glass  
cleaner or mild detergent.  
Oven Control  
Panel  
NOTE: NEVER USE AMMONIA, STEEL WOOL PADS OR  
ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR  
ABRASIVE POWDERS ON ANY PART OF YOUR VIKING OVEN.  
THEY CAN CAUSE PERMANENT DAMAGE.  
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 steel when soapy water will not  
do the job.  
Surface or  
Cleaning Recommendation  
Feature  
Brass Parts Clean the broiler pan and grid with detergent  
and hot water. For stubborn spots, use a  
soap-filled, steel wool pad.  
• Do not use steel wool, abrasive cloths,  
cleansers, or powders.  
• Clean the oven racks with detergent and hot  
water. Stubborn spots can be scoured with a  
soap-filled, steel wool pad.  
• If necessary, soak the area with hot towels to  
loosen encrusted 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 any stainless steel surface, because citric  
acid will permanently discolor stainless steel.  
Wipe up any spills.  
• Clean the broiler pan and grid with detergent  
and hot water.  
• Scour stubborn spots with a soap-filled, steel  
wool pad.  
Broiler Pan  
and Grid  
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.  
52  
53  
 
Cleaning and Maintenance  
Cleaning and Maintenance  
Cleaning the Interior Oven  
Using the Self-Clean Cycle  
Your Viking oven features an automatic, 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.  
1. Close the door completely.  
2. Select “UPPER OVEN” or “LOWER OVEN.” “SELECT  
MODE” will appear in the display for the selected oven.  
3. Press “SELF CLEAN” from the oven function control panel.  
4. Press “SET” or “ENTER.” At this time, “SELF CLEAN” will  
appear in the display. 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 takes approximately 3 1/2 hours, with an  
additional 30 minutes needed for the oven to cool down  
enough for the door latch to disengage.  
The door latch is automatically activated after selecting the Self-  
Clean setting. The latch ensures that the door cannot be opened  
while the oven interior is at clean temperatures.  
Before Using the Self-Clean Cycle:  
NOTE: A whirring 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.  
• 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.  
• Do not use foil or liners in the oven during the Self-Clean  
Cycle.  
5. The timer will count down from 4 hours. When the cycle is  
completed, press the “OFF” button for the selected oven.  
6. When the oven has completely cooled, open the door and  
remove any ash from the oven surfaces with a damp cloth.  
7. To cancel or interrupt the self-cleaning cycle, press the  
“OFF” button for the selected oven.  
• 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 oven door.  
• 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  
two inches inside the frame with detergent and hot water.  
Rinse thoroughly and dry.  
CAUTION  
Do not touch the exterior portions of the oven after self-cleaning  
cycle has begun, since some parts become extremely hot to the  
touch! During the first few times the self-cleaning feature is used,  
there may be some odor and smoking from the curing of the  
binder in the high-density insulation used in the oven. When the  
insulation is thoroughly cured, this odor will disappear. During  
subsequent self-cleaning cycles, you may sense an odor  
characteristic of high temperatures. Keep the kitchen well-  
vented during the self-cleaning cycle.  
• Clean only the parts listed in this manual.  
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.  
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Replacing Light  
Trouble Shooting  
Replacing Interior Halogen Oven Lights  
PROBLEM  
POSSIBLE CAUSE AND/OR REMEDY  
1. Oven will not function.  
Oven is not connected to electrical power.  
Have electrician check power circuit breaker,  
wiring and fuses.  
CAUTION  
DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR  
CIRCUIT BREAKER BEFORE REPLACING BULB.  
2. Oven does not  
Door is not shut tight enough for  
operate in self-clean mode. automatic door latch to lock.  
3. 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.  
Do not touch bulb with bare hands. Clean off any signs of oil  
from the bulb and handle with a soft cloth.  
glass light  
cover  
4. Oven light will not work.  
Light bulb is burned out.  
Oven is not connected to power.  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
Error Handling  
access  
groove  
In the event that you make an error while programming your Viking oven,  
you will hear a long beep followed by the appearance of an error message  
on the display. Use the following key to help you correct these common  
programming errors:  
2. Firmly grasp light bulb and  
pull out.  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
light  
bulb  
Error Message Problem  
Correction  
An incorrect  
MODEL ERROR model number has  
been installed.  
Call your Viking dealer or  
authorized service agency.  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
RTD is open or  
RTD ERROR  
Call your Viking dealer or  
authorized service agency.  
shorted.  
The meat probe may not be  
plugged in. If it isn't, plug it in to  
the oven. Press the OFF key to  
exit and clear the error message.  
5. Reconnect power at the main  
fuse or circuit breaker.  
PROBE ERROR  
The meat  
probe is open  
or shorted.  
Power Failure  
Do not attempt to use during a power failure. Unit will not  
function.  
If the meat probe is plugged  
in and the Error message is still  
displayed, call your Viking dealer  
or authorized service agency.  
The control is  
unable to lock  
or unlock the  
door latch.  
Call your Viking dealer or  
authorized service agency.  
LATCH ERROR  
No connection  
exists between  
the keyboard  
and control.  
KEYBOARD  
ERROR  
Call your Viking dealer or  
authorized service agency.  
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57  
 
Warranty  
Service Information  
PROFESSIONAL SERIES  
If your oven should fail to operate, check to see whether the  
circuit breaker is open or the fuse is blown.  
BUILT-IN ELECTRIC OVENS WARRANTY  
THREE YEAR FULL WARRANTY  
Built-in electric ovens and all of their component parts, except as detailed below*†, are warranted to be  
free from defective materials or workmanship in normal residential use for a period of three (3) years from  
the date of original retail purchase or closing date for new construction, whichever period is longer. Viking  
Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails or is found to  
be defective during the warranty period.  
If service is required, call your Viking dealer or authorized service  
agency. The name of the authorized service agency can be  
obtained from the Viking dealer or distributor in your area.  
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from  
cosmetic defects in materials or workmanship (such as scratches on stainless steel,  
paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail  
purchase or closing date for new construction, whichever period is longer. Any defects must be  
reported to the selling dealer within ninety (90) days from date of original retail purchase.  
Viking Range Corporation uses high quality processes and materials available to produce all  
color finishes. However, slight color variation may be noticed because of the inherent  
differences in painted parts and porcelain parts as well as differences in kitchen lighting,  
product locations, and other factors. Therefore, this warranty does not apply to color variation  
attributable to such factors.  
When you call for service, have the following information readily  
available:  
• Model number  
• Serial number  
• Date of purchase  
• Name of dealer from whom purchased  
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full  
warranty applies to applications where use of the product extends beyond normal residential  
use, but the warranty period for products used in such applications is ninety (90) days.  
Examples of applications covered by this warranty are bed and breakfasts, fire stations, private  
clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components  
and accessories are warranted to be free from defective material or workmanship for a period  
of ninety (90) days from the date of original retail purchase. This warranty excludes use of the  
product in all commercial locations such as restaurants, food service locations and institutional  
food service locations.  
Clearly describe the problem that you are having. If you are  
unable to obtain the name of an authorized service agency, or  
if you continue to have service problems, contact Viking  
Range Corporation at 1-888-VIKING1 (845-4641), or write to:  
FIVE YEAR LIMITED WARRANTY ON BURNERS  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
Any surface bake element, broil element or convection cook element which fails due to defective materials  
or workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year  
from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with  
the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
TEN YEAR LIMITED WARRANTY ON PORCELAIN  
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or  
workmanship in normal household use during the fourth 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.  
Record the following information indicated below. You will need it  
if service is ever required. The serial number and model number  
for your oven are located on the identification plate mounted on  
the bottom left side of the oven door opening.  
TERMS AND CONDITIONS  
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee  
owner of the product during the term of the warranty and applies to products purchased and located in  
the United States and Canada. Products must be purchased in the country where service is requested. If  
the product or one of its component parts contains a defect or malfunction during the full warranty period  
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is  
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a  
component part includes its free installation, except as specified under the limited warranty. Under the  
terms of this warranty, service must be performed by a factory authorized Viking Range 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.  
Model Number _______________ Serial Number____________  
Date of Purchase ______________ Date Installed ____________  
Dealer's Name _________________________________________  
Address _______________________________________________  
_______________________________________________________  
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,  
providing proof of purchase upon request, and making the appliance reasonably accessible for service.  
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,  
return the Owner Registration Card so that Viking Range Corporation can contact you should any question  
of safety arise which could affect you.  
This warranty gives you specific legal rights, and you may also have other rights which may vary from  
jurisdiction to jurisdiction.  
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from  
abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural  
disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,  
improper operation, or repair or service of the product by anyone other than an authorized Viking Range  
Corporation service agency or representative. This warranty does not apply to commercial usage.  
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.  
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.  
58  
59  
 
Warranty (cont.)  
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY  
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS  
PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR  
CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR  
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF  
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or  
limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to  
you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE  
APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF  
THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not  
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.  
WARRANTY SERVICE  
To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range  
Corporation, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial  
number and date of original purchase or closing date for a new construction. For the name of your nearest  
authorized Viking Range Corporation service agency, call Viking Range Corporation.  
IMPORTANT: Retain proof of original purchase to establish warranty period.  
Specifications subject to change without notice.  
60  
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62  
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