Viking Convection Oven DSOE301 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

Designer Series Built-In Electric

Single and Double Ovens

F20669B EN

(011910)

Warnings & Safety

Warning and Important Safety Instructions appearing in this manual

are not meant to cover all possible conditions and situations that may

occur. Common sense, caution, and care must be exercised when

installing, maintaining, or operating the appliance.

WARNING

DO NOT use commercial oven cleaners inside the oven. Use of these

cleaners can produce hazardous fumes or can damage the porcelain

finishes.

ALWAYS contact the manufacturer about problems or conditions you do not

understand.

Recognize Safety Symbols, Words, Labels

WARNING

NEVER cover any slots, holes or passages in the oven bottom or cover

an entire rack with materials such as aluminum foil. Doing so blocks air

flow through the oven and may cause carbon monoxide poisoning.

Aluminum foil linings may also trap heat, causing a fire hazard.

DANGER

Hazards or unsafe practices which WILL result in

severe personal injury or death

WARNING

To avoid risk of property damage, personal injury or death;

follow information in this manual exactly to prevent a fire or

explosion. DO NOT store or use gasoline or other flammable

vapors and liquids in the vicinity of this or any appliance.

Hazards or unsafe practices which COULD result in

death or severe personal injury

CAUTION

Hazards or unsafe practices which COULD result in

minor personal injury.

All safety messages will identify the hazard, tell you how

to reduce the chance of injury, and tell you what can happen if

the instructions are not followed.

Read and follow all instructions before using this appliance to prevent

the potential risk of fire, electric shock, personal injury or damage to the

appliance as a result of improper usage of the appliance. Use appliance

only for its intended purpose as described in this manual.

To ensure proper and safe operation: Appliance must be properly

installed and grounded by a qualified technician. DO NOT attempt to

adjust, repair, service, or replace any part of your appliance unless it is

specifically recommended in this manual. All other servicing should be

referred to a qualified servicer.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

Warnings & Safety

To Prevent Fire or Smoke Damage

• Be sure all packing materials are removed from the appliance before

operating it.

Cooking Safety

• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.

Dishtowels or other substitutes should NEVER be used as potholders

because they can get caught on appliance parts.

• Keep area around appliance clear and free from combustible materials,

gasoline, and other flammable vapors and materials.

• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and

may be highly flammable. Avoid their use or storage near an appliance.

• Many plastics are vulnerable to heat. Keep plastics away from parts of the

appliance that may become warm or hot.

• Combustible items (paper, plastic, etc.) may ignite and metallic items

may become hot and cause burns. DO NOT leave oven unsupervised

when drying herbs, breads, mushrooms, etc., as this may create a fire

hazard.

• 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.

•

ALWAYS place oven racks in the desired positions while oven is cool.

Slide oven rack out to add or remove food, using dry, sturdy pot-holders.

ALWAYS avoid reaching into the oven to add or remove food. If a rack

must be moved while hot, use a dry pot-holder.

•

ALWAYS turn the oven off at the end of cooking.

DO NOT heat unopened food containers; buildup of pressure may cause

the container to explode and result in injury.

In Case of Fire

• Use care when opening the oven door. Let hot air or steam escape before

moving or replacing food.

• NEVER use aluminum foil to cover oven racks or oven bottom. This could

result in risk of electric shock, fire, or damage to the appliance. Use foil only

as directed in this guide.

Turn off appliance to avoid spreading the flame.

• Smother fire or flame by closing the oven door.

• DO NOT use water on grease fires. Use baking soda, a dry chemical or

foam-type extinguisher to smother fire or flame.

• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a

plastic frozen food container and/or its cover distorts, warps, or is otherwise

damaged during cooking, immediately discard the food and its container.

Child Safety

• NEVER leave children alone or unsupervised near the appliance when it is in

use or is still hot.

The food could be contaminated

• DO NOT store items of interest to children over the unit. Children climbing

to reach items could be seriously injured.

Heating Elements

• Children must be taught that the appliance and utensils in it can be hot.

Let hot utensils cool in a safe place, out of reach of small children.

Children should be taught that an appliance is not a toy. Children should not

be allowed to play with controls or other parts of the appliance.

• NEVER touch oven heating elements, areas near elements, or interior

surfaces of oven.

• Heating elements may be hot even though dark in color. Areas near elements

and interior surfaces of an oven may become hot enough to cause burns.

•

During and after use, DO NOT touch or let clothing or other flammable

materials contact heating elements, areas near elements, or interior surfaces

of oven until they have had sufficient time to cool.

Self-Clean Oven

•

Clean only parts listed in this guide. DO NOT clean door gasket. The door

gasket is essential for a good seal. Care should be taken not to rub, damage,

or move the gasket. DO NOT use oven cleaners of any kind in or around

any part of the self-clean oven.

• Before self-cleaning the oven, remove broiler pan, oven racks and other

utensils and wipe up excessive spill-overs to prevent excessive smoke,

flare-ups or flaming.

• This oven features a cooling fan which operates automatically during a

clean cycle. If the fan does not turn on, the unit will not operate. The user

should contact Service for repair.

Warnings & Safety

Important Safety Notice and Warning

• Other potentially hot surfaces include oven vent, surfaces near the vent

opening, oven door, areas around the oven door, and oven window.

• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can

result in potential hazards and/or injuries.

The California Safe Drinking Water and Toxic Enforcement Act of 1986

(Proposition 65) requires the Governor of California to publish a list of

substances known to the State of California to cause cancer or

reproductive harm, and requires businesses to warn customers of potential

exposures to such substances. Users of this appliance are hereby warned

that when the oven is engaged in the self-clean cycle, there may be some

low-level exposure to some of the listed substances, including carbon

monoxide. Exposure to these substances can be minimized by properly

venting the oven to the outdoors by opening the windows and/or door in

the room where the appliance is located during the self-clean cycle.

WARNING

ELECTRICAL SHOCK HAZARD

DO NOT touch a hot oven light bulb with a damp cloth as

the bulb could break. Should the bulb break, disconnect

power to the appliance before removing bulb to avoid

electrical shock.

Important notice regarding pet birds:

NEVER keep pet birds in the kitchen or in rooms where the fumes from the

kitchen could reach. Birds have a very sensitive respiratory system. Fumes

released during an oven self-cleaning cycle may be harmful or fatal to

birds. Fumes released due to overheated cooking oil, fat, margarine and

overheated non-stick cookware may be equally harmful.

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit

breaker before replacing bulb.

About Your Appliance

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.

WARNING

NEVER use appliance as a space heater to heat or warm a room to

prevent potential hazard to the user and damage to the appliance. Also,

DO NOT use the oven as a storage area for food or cooking utensils.

WARNING

To prevent possible damage to cabinets and cabinet finishes, use only

materials and finishes that will not discolor or delaminate and will

withstand temperatures up to 194°F (90°C). Heat and moisture resistant

adhesive must be used if the product is to be installed in laminated

cabinetry. Check with your builder or cabinet supplier to make sure that

the materials meet these requirements.

WARNING

This appliance features a self-cleaning cycle. During this cycle, the

oven reaches elevated temperatures in order to burn off soil and

deposits. A powder ash residue is left in the bottom of the oven after

completion of the self-clean cycle.

Note: DO NOT use commercial oven cleaners inside the oven. Use of

these cleaners can produce hazardous fumes or can damage the

porcelain finishes. DO NOT line the oven with aluminum foil or other

materials. These items can melt or burn during a self-clean cycle,

causing permanent damage to the oven.

• For proper oven performance and operation, DO NOT block or obstruct the

any vents above or below the doors.

• Avoid touching oven vent area while oven is on and for several minutes after

oven is turned off. When the oven is in use, the vent and surrounding area

become hot enough to cause burns. After oven is turned off, DO NOT

touch the oven vent or surrounding areas until they have had sufficient time

to cool.

Warnings & Safety

WARNING

CAUTION

BURN HAZARD

When self-cleaning, surfaces may get hotter than usual.

Therefore, children should be kept away.

The oven door, especially the glass, can get hot. Danger of

burning: DO NOT touch the glass!

WARNING

CAUTION

You must carefully check the food during the dehydration process to

ensure that it does not catch fire.

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

• DO NOT use foods that will spoil while waiting for cooking to start, such

as dishes with milk or eggs, cream soups, custards, fish, pork, poultry,

or foods with stuffing.

• Any food that has to wait for cooking to start should be very cold or

frozen before it is placed in the oven.

• DO NOT use foods containing baking powder or yeast with automatic

time baking. They will not rise properly.

• DO NOT allow food to remain in the oven for more than 2 hours after

the end of the cooking cycle.

• To avoid sickness and food waste, DO NOT allow defrosted food to

remain in the oven for more than 2 hours.

NOTICE

The cooling fan should be operating when the unit is in operation.

If you notice the cooling fan is not operating or you observe unusual

or excessive noise coming from the cooling fan, contact a Viking

Authorized Service Center before continuing operation. Failure to do

so can result in damage to the oven or surrounding cabinets.

NOTICE

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!

Avoid any damage to oven vents. The vents need to be unobstructed

and open to provide proper airflow for optimal oven performance.

NOTICE

DO NOT turn the Temperature Control on during defrosting. Turning

the convection fan on will accelerate the natural defrosting of the food

without the heat.

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-CLEAN CYCLE.

CAUTION

DO NOT store items of interest to children over the unit. Children

climbing to reach items could be seriously injured.

Before Using Oven

Setting the Clock

(DSOE301 and DDOE301 models)

The time-of-day must be set before

any other program can be used.

When your oven is first connected to

the power in your home, the timer

display will show --:--.

Oven

Important! Before first use, wipe interior with soapy water and dry

thoroughly. Then set the oven selector to “BAKE”, the thermostat

to 350°F, and operate for an hour.

All models include:

• A broad range of baking and broiling modes—up to eleven cooking

modes in all—to make even your most challenging baking projects

a success.

• A two-speed convection fan—this allows you to cook foods more

thoroughly and evenly—even when baking large quantities.

• Four convection modes offering greater air circulation to shorten

cooking times and cook foods more evenly.

To program the time-of-day:

1. Press the “CLOCK” button once.

12:00 will be displayed with the word “SET” in the upper

left corner.

2. Turn the “SET” knob until the correct time-of-day is displayed.

AM and PM are not indicated.

• Three broiling modes including a new low-broil mode for delicate

broiling and top-browning.

• A concealed bake element for easier cleaning.

• This appliance is certified by Star-K to meet strict regulations in

conjunction with specific instructions found on www.star-k.org

3. Press the “CLOCK” button again. The word SET will disappear

and the correct time is now set into the timer.

The time-of-day can be changed by following steps 1 through 3.

It cannot be changed while there is a BAKE TIME or START TIME

cycle programmed into the timer.

(DDOE305 model)

The time-of-day must be set before

any other program can be used.

When your oven is first connected to

the power in your home, the timer

display will show --:--.

To program the time-of-day:

1. Push and hold the “MIN/SEC TIMER” and “BAKE TIME” buttons

simultaneously.

2. Turn the “SET” knob until correct time is displayed on the digital

clock.

3. Release hold from “MIN/SEC TMER” and “BAKE TIME” buttons.

Oven Control Panel

Electronic Timing Center

Temperature Control

The Electronic Timing Center is used to

program and control all timing functions.

Interior Oven Light Control

The oven has interior oven lights that are

controlled by one switch on the control

panel. Push the switch to turn the

Each oven has a separate temperature control

dial. The controls can be set at any temperature

from 200°F (93°C) to 550°F (288°C).

ALWAYS be sure the controls are in the “OFF”

position when the ovens are not in use.

IMPORTANT: The time-of-day

must be set before any other program

can be used.

interior oven lights “ON” and “OFF”.

Self-Clean

Indicator Light

Oven Function

Selector

Off/On

Indicator Light

Oven Functions and Settings

Bake

Conv Roast (Convection Roast)

Low-Broil

Delicate broiling such as meringue

Conventional, single-rack baking (breads, cakes,

cookies, pastry, pies, entrees, vegetables)

Whole turkeys, whole chickens, hams, etc.

Conv Broil (Convection Broil)

Thicker meats, faster than regular broil, and with less

smoke generation

Conv Dehydrate (Convection Dehydrate)

Conv Bake (Convection Bake)

Use this setting to dehydrate fruits and vegetables

Multi-rack baking for heavier or frozen foods

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

Conv Defrost (Convection Defrost)

Use this setting to defrost foods

High-Broil

Dark meats at 1” thickness or less where rare or

medium doneness is desired

TruConvec™

Multi-rack baking for breads, cakes, cookies

(up to six racks of cookies at once)

Self-Clean

A pyrolytic self-cleaning cycle where the oven reaches

elevated temperatures in order to burn off soils and

deposits

Medium-Broil

White meats such as chicken or meats greater than

1” thick that would be over-browned in high broil

*The DDOE301 model control panel is shown above.

Oven Features

Clocks and Timers

Electronic Timing Center

The Electronic Timing Center is

used to program and control all

timing functions. It has five

CLEAN

OVEN

CLEAN

OVEN

OFF

CLEAN

OFF

CLEAN

OVEN

SELF

CLEAN

BAKE

OFF

CLEAN

UPPER OVEN LIGHT

SELF

CLEAN

SELF

CLEAN

BAKE

200

CLEAN

200

CLEAN

TRU

CONVEC

TRU

OVEN

LIGHT BROIL

LOW

BROIL

CONVEC

UPPER TIMED

CONV.

BROIL

CONV.

BAKE

CONV.

BROIL

CONV.

BAKE

BROIL

LOWER OVEN LIGHT

MANUAL

display and programming

modes that are activated by the

SET

300

MED

LOWER TIMED

BROIL

MED

BROIL

CONV.

BAKE

CONV.

BAKE

TRU

MAXI

TRU

CONVEC

MAXI

BROIL

300

500

BROIL

CONVEC

LOWER OVEN

400

BROIL

TEMPERATURE

BROIL

MINI

500

BROIL

CONV.

ROAST

UPPER OVEN

CONV.

BROIL

ROAST

OVEN FUNCTION

CONV.

OVEN FUNCTION

TEMPERATURE

400

CONV.

BROIL

UPPER OVEN

OVEN FUNCTION

TEMPERATURE

OVEN FUNCTION

TEMPERATURE

four push buttons and the “SET”

knob. Both the BAKE TIME

mode and the MIN/SEC TIMER

mode can be used to time cooking periods. These features can even

be used at the same time when both ovens are in use. However, only

BAKE TIME and Self-Cleaning modes shut the oven off automatically

when the timed program is over. For example, you can time bake a

casserole in the upper oven using the BAKE TIME mode, while broiling

in the lower oven using the MIN/SEC TIMER. One oven can also be

cleaned while timing foods in the other oven using the MIN/SEC

TIMER.

Setting the Min/Sec Timer

The MIN/SEC TIMER is designed for accurate timing and is ideal for

baking delicate items such as biscuits, cookies, and popovers, and

for precise broiling. The MIN/SEC TIMER can be used at the same

time the BAKE TIME or START TIME functions are in use. It can be

used for timing up to 24 hours. When setting the timer, the time

displayed will increase in 1 minute increments. When the timer counts

down to 1 minute, the timer alarm will give two short beeps and the

display changes from hours:minutes to seconds only.

To program the Min/Sec Timer

1. Press the “MIN/SEC TIMER” button. The timer will display :00 and

the word TIMER will be displayed in the lower right corner.

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

1. TruConvec™

element

4. Model/Serial

The MIN/SEC TIMER is now programmed. The alarm will sound at the

end of the countdown. The program can be canceled anytime by

setting the remaining time to :00. To change back to the time-of-day,

press the “CLOCK” button. Notice that a small clock will be displayed

in the upper right corner to indicate that a program is in progress.

The display will return automatically to the MIN/SEC TIMER after a

few seconds.

number plate

(behind baffle)

2. Oven light

3. Oven racks

(three upper,

three lower)

(behind vents)

5. Broil element

6. Bake element

7. Lower oven

Clocks and Timers

Timer Alarm

To Set The Automatic Time Bake Program: (cont.)

3. Set the Oven Function selector to the desired function –

BAKE, CONVECTION BAKE, or TRUCONVEC™, etc.

At the end of a MIN/SEC TIMER program or BAKE TIME program,

the alarm will consist of three beeps followed by two beeps every

10 seconds until the “MIN/SEC TIMER” button is pressed. Whenever

a valid function key is pressed or when a control function starts

automatically, one beep will be sounded. When an invalid function

key is pressed, two beeps will be sounded.

4. Set the temperature control knob to the desired baking

temperature.

5. The Automatic Time Bake program is now set.

Setting the Automatic Start Time Bake Program

(Not available in lower oven of DDOE301 Models)

The BAKE TIME and START TIME modes of the timer can be used to

automatically turn the oven on and off at a preselected time. The

Automatic Time Bake program is ideal for foods with no danger of

spoilage during the time the oven is left off.

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

was programmed (this will remain until the programmed start time is

reached). You can return the display to clock mode by pressing the

“CLOCK” button. Notice that a small clock will be displayed in the

upper right corner to indicate that a program is in progress. Switch

back to the timer mode by pressing the “BAKE TIME” button.

To Set The Automatic Time Bake Program:

1. Set the start time:

6. When the specified time is reached, the oven will automatically turn

on. It will bake for the programmed amount of time at the selected

temperature.

A) For Single Ovens – Program the start time by pressing the

“START TIME” button and turning the “SET” knob until the

desired start time is displayed. This is the time of day you want

the food to begin cooking.

Note: At 1 minute from the end of the specified bake program, the

oven timer will beep once. At the end of the specified bake program,

the oven will automatically turn off and the timer will sound a series of

three beeps. This will continue until the “START TIME” button is

pressed. The display will then return to displaying the time.

B) For Double Ovens – Press the “START TIME” button once to

set the starting time for the upper oven (UPPER OVEN will show

on the display). Press the “START TIME” button twice to set the

starting time for the lower oven (LOWER OVEN will show on the

display). Then program the start time by turning the “SET” knob

until the desired start time is displayed. This is the time of day

you want the food to begin cooking.

Note: Setting the remaining duration time to :00 will cancel the

Automatic Bake program.

2. Set the desired baking time:

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

the words SET, COOK and TIME will appear on the right side of the

display. You will now enter the desired baking time. Turn the “SET”

knob until the desired baking time is displayed in hours and

minutes. Once the desired bake time is set, the word SET will

disappear and the word DELAY will appear in the display indicating

that the Bake Hours program has been set.

Note: For double ovens, the word DELAY will show with either

UPPER OVEN or LOWER OVEN depending on which oven has

been selected.

Note: For delayed Time Bake, the oven will automatically add 30

minutes to the programmed cooking time to account for preheat.

Functions and Settings

These functions allow you to customize the oven controls to suit your

specific tastes. The following oven settings are available:

To enter into the Oven Settings mode:

(For DSOE301 and DDOE301 Models)

Degree Format

The oven has been preset to the Fahrenheit temperature scale. With

this feature, users can switch to the Celsius temperature scale.

1. Press and hold the “CLOCK” button for 3 seconds.

2. Use the “SET” knob to scroll between the different Oven Settings.

Clock Format

3. To toggle between a specific Oven Setting, press the “CLOCK”

button.

This feature allows users to choose a 12-hour or 24-hour format for the

clock display.

Note: Whatever Oven Setting is displayed while you toggle

between settings is what will be active when you exit the

Oven Settings feature.

Sabbath Mode

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.

4. To exit the Oven Settings mode, press the “MIN/SEC TIMER”

button. The oven will automatically exit the Oven Settings mode if

the “MIN/SEC TIMER” button is not pressed within 60 seconds.

Showroom Mode

To enter into the Oven Settings mode:

(For DDOE305 Models)

(Not recommended to be used by the consumer)

This mode allows the oven to be hooked up to a 120 volt electrical

supply for display or showroom made purposes. In this mode, the

electronic display/controls and oven lights will function but the heating

elements and convection fan will NOT function.

1. Press and hold the “MIN/SEC TIMER” button for 3 seconds.

2. Use the “SET” knob to scroll between the different Oven Settings.

3. To toggle between a specific Oven Setting, press the “MIN/SEC

TIMER” button.

Note: Whatever Oven Setting is displayed while you toggle

between settings is what will be active when you exit the

Oven Settings feature.

4. To exit the Oven Settings mode, press the “BAKE TIME” button.

The oven will automatically exit the Oven Settings mode if the

“BAKE TIME” button is not pressed within 60 seconds.

Using the Oven

Preheat

Rack Positions

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 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.

Each oven is equipped with three tilt-proof racks. 305 model ovens

have two standard tilt-proof racks and one TruGlide™ rack. With

the TruGlide™ rack, the bottom section remains in the oven and the

top section smoothly glides outward when pulled. This reduces the

chances of spills from items that contain a lot of juice or liquid. This

rack can be used in any of the six rack positions.

All ovens have five rack positions. Position 5 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.

Probe

Meat Probe Function

(305 models only)

The meat probe takes the guesswork

out of roasting by cooking foods to the

ideal internal temperature. The probe

Cable

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.

temperature setting is used to notify

the user when the internal temperature

Handles

of the meat being roasted is reached.

Plug

2. Turn the Oven Function selector to desired function. Cooking starts

immediately and stops when the Oven Function selector is turned

to “OFF”.

To Set the Automatic Probe

Function

1. Insert probe into the meat and slide into oven.

3. Set the Temperature Control to the desired temperature.

2. Plug the probe into the outlet located on right interior wall of the

oven and close oven door.

4. Place the food in the oven after the oven indicator light goes out.

3. Select cooking function and set temperature.

4. Press the “PROBE TEMP” button.

5. Turn the “SET” knob to the desired internal temperature. The word

PROBE and the desired internal temperature will be displayed on

the lower right of the clock. On double ovens, the manual/timed

control must be turned to “UPPER TIMED.”

Position 5

Position 4

Position 3

Position 2

Position 1

Note: It is recommended to set the internal temperature about

10 degrees lower than actual desired internal temperature. The meat

will continue to cook when removed from the oven and will reach

desired internal temperature while “standing”.

The word PROBE flashes and tone sounds three times when desired

temperature is reached. The tone will sound twice every 10 seconds

after completion until probe function is closed.

Using the Oven

Conventional and Convection Cooking

Conventional and Convection Cooking (cont.)

Because of variations in food density, surface texture and consistency,

some foods may be prepared more successfully using the conventional

bake setting. For this reason, conventional baking is recommended

when preparing baked goods such as custard. The user may find other

foods that are also prepared more consistently in conventional bake.

This is perfectly normal. Convection cooking is a cooking technique

which utilizes fan forced air to circulate heat throughout the entire

oven creating the optimum cooking environment. Cooking with

convection is intended when performing multi-rack baking and for

baking heavier foods. Below are tips which will allow you to get the

best results out of your oven when cooking with convection.

• Some recipes, especially those that are homemade, may require

adjustment and testing when converting from standard to

convection modes. If unsure how to convert a recipe, begin by

preparing the recipe in conventional bake. After achieving

acceptable results, follow the convection guidelines listed for the

similar food type. If the food is not prepared to your satisfaction

during this first convection trial, adjust only one recipe variable at a

time (cooking time, rack position, or temperature) and repeat the

convection test. Continue adjusting one recipe variable at a time

until satisfactory results are achieved.

• 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%.

• Cooking times for standard baking and convection baking will be the

same. However, if using convection to cook a single item or smaller

load, then it is possible to have 10-15% reduction in cooking time.

(Remember convection cooking is designed for multi-rack baking or

cooking large loads.)

• If cooking items which require longer than 45 minutes, then it is

possible to see a 10-15% reduction in cooking time. This is especially

true for large items cooked in the convection roast function.

• A major benefit of convection cooking is the ability to prepare foods

in quantity. The uniform air circulation makes this possible. Foods

that can be prepared on two of three racks at the same time include:

pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience

foods.

• For three-rack baking, use any combination of rack positions 2, 3, 4,

and 5. For two-rack baking, use rack positions 2 and 4 or positions

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

top. See “Oven Features” section.

• Items cooked in a convection function can be easily over-baked. This

being the case, it is usually a good idea to pull items out of the oven

just before they seem to be done. Items will continue to cook right

after they are set out of the oven.

Using the Oven

Condensation

Pan Placement Tips

The oven is supplied with a system which provides a natural circulation

of air. In most cases, this natural circulation will eliminate any observed

condensation. However, there will be instances where condensation is

observed. This is NOT a sign that the oven is not working properly.

• When using large (15" x 13") flat pans or trays that cover most of

the rack, rack positions 2 or 3 produce the best results.

• When baking on more than one rack, it is recommended to use one

of the convection modes and the 2nd and 4th position or the 3rd

and 5th position for more even baking. When baking on three racks,

use any combination of positions 2, 3, 4, and 5 for more consistent

results.

Condensation can occur depending on the following factors:

• Type of food being cooked

o Steam and condensation is a natural by product of cooking any

food with high water content, such as frozen food, chicken, etc.

o Use a covered container, where practical, when cooking to

reduce the amount of condensation that forms.

• Stagger pans in opposite directions when two racks and several pans

are used in conventional bake. If possible, no pan should be directly

above another.

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

air circulation.

• Length of cooking time

o If the oven is going to be used for prolonged periods of time,

then additional ventilation may be required.

o Do not leave food in the oven to cool after it has been cooked

and the oven has been switched off.

Single Rack Pan

Placement

Multiple Rack Pan

Placement

o To reduce condensation, ensure the oven is well heated before

placing food in the oven cavity.

• Blockage of the oven’s air flow

o If the oven air flow is changed, the oven will not perform to

specification.

• Proper installation ventilation

o The oven needs good ventilation within the installed cabinets to

perform per specification.

• Type of cabinetry the oven is installed in

o Cabinets need to meet specific temperature requirements.

o Some cabinetry materials have high water contents that can

outgas during the heating cycle.

• Ambient conditions in the kitchen including humidity and

temperature

Baking

BAKE (Two-Element Bake)

TRU CONV (TruConvec™)

Full power heat is radiated from the bake

element in the bottom of the oven cavity

and supplemental heat is radiated from

the broil element. This function is

recommended for single-rack baking.

Many cookbooks contain recipes to be

cooked in the conventional manner.

Conventional baking/ roasting is

The rear element only operates at full

power. There is no direct heat from the

bottom or top elements. The motorized

fan in the rear of the oven circulates air

in the oven cavity for even heating. Use

this setting for foods that require gentle

cooking such as pastries, souffles, yeast

breads, quick breads and cakes. Breads,

cookies, and other baked goods come

particularly suitable for dishes that

require a high temperature. Use this setting for baking, roasting, and

casseroles.

out evenly textured with golden crusts. No special bakeware is

required. Use this function for single-rack baking, multiple-rack baking,

roasting, and preparation of complete meals. This setting is also

recommended when baking large quantities of baked goods at one

time.

CONV BAKE (Convection Bake)

The bottom element operates at full

power, and the top broil element

operates at supplemental power. The

heated air is circulated by the motorized

fan in the rear of the oven providing a

Baking Tips

• Make sure the oven racks are in the desired positions before you

turn the oven on.

more even heat distribution. This

even circulation of air equalizes the

temperature throughout the oven cavity

• DO NOT open the oven door frequently during baking. If you must

open the door, the best time is during the last quarter of the baking

time.

and eliminates the hot and cold spots

• Bake to shortest time suggested and check for doneness before

adding more time. For baked goods, a stainless steel knife placed in

the center of the food should come clean when done.

• Use the pan size and type recommended by the recipe to ensure

best results. Cakes, quick breads, muffins, and cookies should be

baked in shiny, reflective pans for light, golden crusts. Avoid the use

of old, darkened pans. Warped, dented, stainless steel and tin-

coated pans heat unevenly and will not give uniform baking results.

found in conventional ovens. A major benefit of convection baking is

the ability to prepare food in quantity using multiple racks—a feature

not possible in a standard oven.

When roasting 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.

Baking

Baking Chart

Convection Baking Chart

Single Rack

Time

(min)

Single Rack

Time

(min)

Food

BREADS

Pan Size

Position

Temp

Food

BREADS

Pan Size

Position

Temp

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

3 or 4

400˚ F (204.4˚ C) 8 - 10

375˚ F (190.6˚ C) 30 - 35

400˚ F (204.4˚ C) 12 - 15

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

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

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Corn muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, sheet

Layer, two

Pound

Brownies

Choc. chip

Sugar

PASTRY

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Corn muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, sheet

Layer, two

Pound

Brownies

Choc. chip

Sugar

PASTRY

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

Muffin tin

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

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

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

3 or 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

13" x 9"

Cookie sheet

3 or 4

350˚ F (176.7˚ C) 25 - 30

375˚ F (190.6˚ C) 12 - 15

350˚ F (176.7˚ C) 10 - 12

13" x 9"

Cookie sheet

2 & 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

Cream puffs

PIES

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 30 - 35

Cream puffs

PIES

Cookie sheet

2 & 4

375˚ F (190.6˚ C) 4 - 27

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

Custard

ENTREES

Egg rolls

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

Pizza, 12"

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

9" round

6 - 4 oz cups

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

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

Custard

ENTREES

Egg rolls

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

Pizza, 12"

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

9" round

6 - 4oz cups

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

Cookie sheet

13" x 9"

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

375˚ F (190.6˚ C) 60 - 65

Cookie sheet

13" x 9"

9" round

Cookie sheet

2 & 4

3 or 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

350˚ F (176.7˚ C) 45 - 50

9" round

Cookie sheet

On rack

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

On rack

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

1 qt. casserole

Cookie sheet

1 qt. casserole

Cookie sheet

French fries

Solving Baking Problems

Roasting

Baking problems can occur for many reasons. Check the chart below

for the causes and remedies for the most common problems. It is

important to remember that the temperature setting and cooking

times you are accustomed to using with your previous oven may vary

slightly from those required with this oven. If you find this to be true, it

is necessary for you to adjust your recipes and cooking times

accordingly.

CONV ROAST*

(Convection Roast)

The convection element runs in

conjunction with the inner and outer

broil elements. This transfer of heat

(mainly from the convection element)

seals moisture inside large roasts. Use

this setting for whole turkeys, whole

chickens, hams, etc.

Common Baking Problems/Remedies

Problems

Cause

Remedy

Note: You can also roast foods using bake settings. See the “Baking”

section for additional information.

Cakes burned on the 1. Oven was too hot

sides or not done

in center

1. Reduce temperature

2. Use recom. pan size

3. Reduce no. of pans

2. Wrong pan size

3. Too many pans

Roasting Tips

Cakes crack on top

1. Batter too thick

2. Oven too hot

3. Wrong pan size

1. Follow recipe

2. Add liquid

3. Reduce temperature

4. Use recom. pan size

ALWAYS use the broiler pan and grid supplied with each oven. The

hot air must be allowed to circulate around the item being roasted.

DO NOT cover what is being roasted. Convection roasting seals in

juices quickly for a moist, tender product. Poultry will have a light,

crispy skin and meats will be browned, not dry or burned. Cook meats

and poultry directly from the refrigerator. There is no need for meat or

poultry to stand at room temperature.

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 even

3. Use proper pan

Food too brown on

bottom

1. Oven door opened

too often

1. Use door window to

check food

• 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%.

2. Dark pans being used 2. Use shiny pans

3. Incorrect rack position 3. Use recom. rack position

4. Wrong bake setting

5. Pan too large

4. Adjust to conventional

or convection setting

as needed

•

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.

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

• 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.

Cookies too flat

• For convection roasting, DO NOT use pans with tall sides as this will

interfere with the circulation of heated air over the food.

• If using a cooking bag, foil tent, or other cover, use the conventional

bake setting rather than either convection setting.

Pies burned around

edges

1. Oven too hot

2. Too many pans used

3. Oven not preheated

1. Reduce temperature

2. Reduce no. of pans

3. Allow oven to preheat

Pies too light on top

1. Oven not hot enough 1. Increase temperature

2. Too many pans used

3. Oven not preheated

2. Reduce no. of pans

3. Allow oven to preheat

Roasting

Roasting Tips (cont.)

• When using a meat thermometer, insert the probe halfway into the

center of the thickest portion of the meat. (For poultry, insert the

thermometer probe between the body and leg into the thickest part

of the inner thigh.) The tip of the probe should not touch bone,

fat, or gristle to ensure an accurate reading. Check the meat

temperature halfway through the recommended roasting time. After

reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into

the meat, then take a second reading. If the second temperature

registers below the first, continue cooking the meat.

After preparing the meat and placing on broiler pan, follow these

steps for proper probe placement.

• Lay the probe on the outside of the meat along the top or side and

mark with your finger where the edge of the meat comes to on the

probe. The point should rest in the center of the thickest meaty part

of the roast.

• Insert the probe completely into the meat. It should not touch the

bone, fat, or gristle. For roasts with no bone, insert the probe into

the meatiest part of the roast. For bone-in ham or lamb, insert the

probe into the center of the lowest large muscle or joint. Insert the

probe into the meatiest part of the inner thigh from below and

parallel to the leg of a whole turkey.

• Roasting times ALWAYS vary according to the size, shape and quality

of meats and poultry. Less tender cuts of meat are best prepared in

the conventional bake setting and may require moist cooking

techniques. Remove roasted meats from the oven when the

thermometer registers 5°F (-15°C) to 10ºF (-12°C) lower than the

desired doneness. The meat will continue to cook after removal from

the oven. Allow roasts to stand 15 to 20 minutes after roasting in

order to make carving easier.

• When setting the probe temperature, it is recommended to set the

temperature about 10°F (4°C) lower than desired internal

temperature. The meat will continue to cook when removed from

the oven and will reach the desired doneness while “standing”.

For many foods, especially roasts and poultry, internal food temperature

is the best test for doneness. The meat probe takes the guesswork out

of roasting by cooking foods to the exact doneness you want.

Note: Double oven models have a probe in the upper oven only.

Use of probes other than the one provided with this product may result

in damage to the probe. Use the handles of the probe and plug when

inserting and removing them from the meat and outlet.

• To avoid damaging your probe, DO NOT use tongs to pull on the

cable when removing.

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

before inserting.

• To prevent possible burns, DO NOT unplug the probe from the

outlet until the oven has cooled.

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

• DO NOT store the probe in the oven.

Roasting

Conventional Roasting Chart

Convection Roasting Chart

(when using the Bake or Convection Bake setting)

Internal

Temp

Time

Internal

Time

Food

BEEF

Rib roast

Rare

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Lamb leg

PORK

Pork loin

Pork chops

1" thick

Ham, fully

cooked

POULTRY

Chicken, whole

Turkey,

unstuffed

Weight

Temp

(min/lb)

Food

BEEF

Rib roast

Rare

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Lamb leg

PORK

Pork loin

Pork chops

1" thick

Ham, fully

cooked

POULTRY

Chicken, whole

Turkey,

unstuffed

Weight

Temp

(min/lb)

Temp

4 - 6 lbs 325˚ F (162.8˚ C)

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

4 - 6 lbs

325˚ F (162.8˚ C)

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

4 - 6 lbs 325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

4 - 6 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

3 - 4 lbs 325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

3 - 4 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

3 - 5 lbs 325˚ F (162.8˚ C)

180˚ F (82.2˚ C)

3 - 5 lbs

325˚ F (162.8˚ C)

180˚ F (82.2˚ C)

3 - 5 lbs 325˚ F (162.8˚ C)

1 -1 1/4lbs 325˚ F (162.8˚ C)

45 - 50

total time

180˚ F (82.2˚ C)

N/A

3 - 5 lbs

1 -1 1/4lbs 350˚ F (176.7˚ C)

325˚ F (162.8˚ C)

55 - 60

total time

180˚ F (82.2˚ C)

N/A

5 lbs

325˚ F (162.8˚ C)

130˚ F (54.4˚ C)

5 lbs

325˚ F (162.8˚ C)

130˚ F (54.4˚ C)

3-4 lbs

350 (176.7 C)

180˚ F (82.2˚ C)

3 - 4 lbs

12 - 16 lbs 325˚ F (162.8˚ C)

375˚ F (190.6˚ C)

16 - 20

180˚ F (82.2˚ C)

12 - 16lbs 325˚ F (162.8˚ C)

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)

9 - 10

180˚ F (82.2˚ C)

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)

16 - 20

17 - 21

180˚ F (82.2˚ C)

Turkey, stuffed

Turkey breast

Turkey, stuffed

Turkey breast

4 - 6 lbs

325˚ F (162.8˚ C)

4 - 6 lbs

325˚ F (162.8˚ C)

Note: The above information is given as a guide only.

Broiling

CONV BROIL*

LOW BROIL

(Convection Broil)

This mode uses only a fraction of the

available power to the inner broil

element for delicate top-browning. The

inner broil element is on for only part of

the time. Use this setting to gently

brown meringue on racks 3 or 4 in 3-4

minutes.

The top element operates at full power.

This function is exactly the same as

regular broiling with the additional

benefit of air circulation by the

motorized fan in the rear of the oven.

Smoke is reduced since the airflow also

reduces peak temperatures on the

food. Use this setting for broiling thick

cuts of meats.

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat.

It is used for small, individualized cuts such as steaks, chops, and

patties. Broiling speed is determined by the distance between the

food and the broil element. Choose the rack position based on desired

results.

HI BROIL

Heat radiates from both broil elements,

located in the top of the oven cavity, at

full power. The distance between the

foods and the broil elements

Conventional broiling (LOW, MED or HI BROIL) is most successful for

cuts of meat 1-2 inches thick and is also more suitable for flat pieces of

meat. Convection broiling has the advantage of broiling food slightly

quicker than conventional. Convection broiling of meats produces

better results, especially for thick cuts. The meat sears on the outside

and retains more juices and natural flavor inside with less shrinkage.

determines broiling speed. For fast

broiling, food may be as close as 2

inches (5 cm) to the broil element or on

the top rack. Fast broiling is best for

meats where rare to medium doneness is desired. Use this setting for

broiling small and average cuts of meat.

To Use Broil or Convection Broil

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

broiler on.

MED BROIL

Inner and outer broil elements pulse on

and off to produce less heat for slow

broiling. Allow about 4 inches (10 cm)

between the top surface of the food

and the broil element. Slow broiling is

best for chicken and ham in order to

broil food without over-browning it.

Use this setting for broiling small and

average cuts of meat.

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

oven. Place broiler pan in oven.

3. Set the oven function selector to desired broiling function and the

temperature control knob to “BROIL”.

4. Close the door. There is not a detent to hold the door in the open

broil stop position. With open-door broiling, the broil element does

not cycle on and off. With closed-door broiling, the broil element

might cycle on and off if an extended broiling time is required.

A built-in smoke "eliminator" in the top of the oven helps reduce

smoke and odors.

Broiling

Broiling Chart

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.

Type and

Cut of Meat

Time

(min)

Weight

Setting

Rack

BEEF

Sirloin, 1"

Rare

• To keep meat from curling, slit fatty edge.

• Brush chicken and fish with butter several times as they broil to

prevent drying out. To prevent sticking, lightly grease broiler tray.

• Broil on first side for slightly more than half the recommended time,

season, and turn. Season second side just before removing.

• ALWAYS pull rack out to stop position before turning or removing

food.

14 oz

Hi Broil

5 or 6

8-10

10-12

11-13

Medium

Well done

T-Bone, 3/4"

Rare

10 oz

Hi Broil

5 or 6

7-8

9-10

11-12

• Use tongs or a spatula to turn meats. NEVER pierce meat with a

fork, as this allows the juices to escape.

Medium

Well done

Hamburger, 1/2"

Rare

• Remove the broiler pan from the oven when you remove the food.

Drippings will bake onto the pan if it is left in the heated oven after

broiling. While pan is hot, place damp paper towel over grid. Drizzle

with liquid dishwashing detergent and pour water over grid. This will

make cleaning of the pan easier, or the broiler pan can be lined with

aluminum foil to make cleaning easier. Be sure the foil extends up

the side of the pan. Although it is not recommended, the grid can

also be covered with foil. Be sure to slit openings to conform with

the openings in the grid so melted fat can drain through to prevent

spattering, smoking, or the possibility of grease fire.

1/4 lb.

Hi Broil

5 or 6

6-7

7-8

8-9

Medium

Well done

CHICKEN

Bnls breast 1”

Bones in Breast

Chicken pieces

HAM

1/2 lb.

2 -3 lbs. total

2 -3 lbs. total Convection Broil

2 -3 lbs. total Med Broil

2 -3 lbs. total Convection Broil

Med-Broil

Convection Broil

Med Broil

5 or 6

4 or 5

3 or 4

15-20

40-45

25-30

40-45

25-30

Ham slice, 1"

LAMB

1 lb.

Med Broil

5 or 6

Rib chops, 1"

Shoulder

12 oz.

1 lb.

Convection Broil

4 or 5

PORK

Loin chops, 3/4"

Bacon

1 lb.

Convection Broil

Med Broil

FISH

Salmon steak

Fillets

1 lb.

Med Broil

4 or 5

Note: The above information is given as a guide only.

Convection Dehydrate/Defrost

Cleaning and Maintenance

Convection Dehydrate

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

and vegetables.

Any piece of equipment works better and lasts longer when

maintained properly and kept clean. Cooking equipment is no

exception. Your oven must be kept clean and maintained properly.

1. Prepare the food as recommended.

Oven Surfaces

2. Arrange the food on drying racks (not included with the oven;

contact a local store handling speciality cooking utensils).

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 “Self-Clean Cycle”

for complete instructions. NEVER USE AMMONIA, STEEL WOOL

PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR

ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE

YOUR OVEN.

3. Set the appropriate low temperature and turn the selector to

“TRU CONV”.

CAUTION

You must carefully check the food during the dehydration process to

ensure that it does not catch fire.

Control Knobs

MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF

POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in

detergent and warm water. Dry completely and replace by pushing

firmly onto stem.

Convection Defrost

1. Place the frozen food on a baking sheet.

Stainless Steel Parts

2. Set the temperature control to “OFF”.

3. Turn the selector to “TRU CONV”.

Some stainless steel parts may have a protective wrap, which must be

peeled off. All stainless steel body parts should be wiped regularly with

hot, soapy water at the end of each cooling period and with liquid

cleaner designed for this material when soapy water will not do the job.

If build-up occurs, DO NOT use steel wool, or abrasive cloths, cleaners,

or powders. If it is necessary to scrape stainless steel surface to remove

encrusted material, soak area with hot, wet towels to loosen the material,

then use a wooden or nylon spatula or scraper. DO NOT use a metal

knife, spatula, or any other metal tool to scrape stainless steel surfaces.

Scratches are almost impossible to remove.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to

remain in the oven for more than 2 hours.

NOTICE

Brass Parts

DO NOT turn the Temperature Control on during defrosting. Turning

the convection fan on will accelerate the natural defrosting of the food

without the heat.

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

everyday household cleaners that are not abrasive.

Cleaning and Maintenance

Self-Clean Cycle

Broiler Pan and Grid

This oven features an automatic pyrolytic self-cleaning cycle. During

this cycle, the oven reaches elevated temperatures in order to burn off

soil and deposits. An integral smoke eliminator helps reduce odors

associated with the soil burn off. A powder ash residue is left in the

bottom of the oven after completion of the self-clean cycle. The door

latch is automatically activated after selecting the self-clean setting.

The latch ensures that the door cannot be opened while the oven

interior is at clean temperatures.

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

steel wool pad.

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured

with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS

OR RACK SUPPORT USING THE SELF-CLEAN CYCLE. They could

sustain damage due to the extreme heat of the Self-Clean cycle.

Before starting the Self-Clean cycle:

Meat Probe (305 models only)

1. Remove the oven racks, and any other items/utensils from the oven.

The high heat generated during the cleaning cycle can discolor,

warp, and damage these items. DO NOT use foil or liners in the

oven. During the self-clean cycle, foil can burn or melt and damage

the oven surface.

The meat probe may be cleaned with soap and water or a soap-filled

scouring pad. Cool the probe before cleaning. Scour stubborn spots

with a soap-filled scouring pad, rinse and dry.

• DO NOT immerse the meat probe in water.

2. Wipe off any large spills from the oven bottom and sides. NEVER

use oven cleaners inside a self-cleaning oven or on raised portions

of the door.

• DO NOT store the probe in the oven.

3. Some areas of the oven must be cleaned by hand before the cycle

begins. Soils in these areas will be baked on and very difficult to

clean if not removed first. Clean the door up to the gasket, the

door frame, and up to 2” (5.1 cm) inside the frame with detergent

and hot water. Rinse thoroughly and dry.

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.

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.

Self-Clean Cycle

Replacing Oven Lights

To start the Self-Clean cycle:

1. Close the door completely.

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit

breaker before replacing bulb.

2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.

3. Turn the temperature control knob past the clean setting until the

knob stops. At this time, the clean indicator light will come on.

Within 30 seconds, the automatic door latch engages and the oven

indicator light comes on. The oven indicator light will remain ON

until the oven reaches the self-clean temperature and will then cycle

on and off during the self-clean cycle. When the oven reaches the

elevated temperature needed for self-clean, the door-lock indicator

light comes on.

WARNING

DO NOT touch bulb with bare hands. Clean off any signs of oil from

the bulb and handle with a soft cloth.

4. The door-lock indicator light will remain on until the self-clean is

completed or interrupted and the oven temperature drops to a safe

temperature. A complete cycle is approximately 3-1/2 hours with an

additional 30 minutes needed for the oven to cool down enough

for the door latch to disengage.

Halogen Lights

1. Unsnap glass light cover using a

screwdriver in the access groove.

Note: A fan noise will be heard during the self-clean cycle and will

continue to run for the 3-1/2 hour duration of the self-clean cycle.

2. Firmly grasp light bulb and

pull out.

5. When the cycle is completed, turn both the oven selector and

temperature control knob to the “OFF” position. When the oven

has completely cooled, open door and remove any ash from the

oven surfaces with a damp cloth.

3. Replace with halogen bulb

using volt and wattage

requirements listed on glass

cover.

To stop the Self-Clean cycle:

4. Replace the light cover by

snapping glass cover onto

metal box.

To cancel or interrupt the self-cleaning cycle, turn both the

temperature control knob and the oven function selector knob to

“OFF”. When the oven temperature drops to a safe temperature, the

automatic door latch will release and the oven door can be opened.

When the oven has completely cooled, remove any ash from the

oven surfaces with a damp sponge or cloth.

5. Reconnect power at the main

fuse or circuit breaker.

Power Failure

DO NOT attempt to use during a

power failure. Unit will not function.

Troubleshooting

Service Information

If service is required, call your dealer or authorized service agency.

The name of the authorized service agency can be obtained from the

dealer or distributor in your area.

Problem

Possible Cause and/or Remedy

Oven is not connected to electrical power.

Oven will not function.

Have electrician check power circuit breaker,

wiring and fuses..

Have the following information readily available.

• Model number

Door is not shut tight enough for automatic

door latch to lock.

Oven does not operate in

self-clean cycle.

• Serial number

• Date purchased

• Name of dealer from whom purchased

Oven is not clean after

self-clean cycle.

Temperature control knob not rotated all

the way past clean until it stops.

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:

Broil does not work.

Temperature control knob is rotated too far

past broil position.

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

VIKING RANGE CORPORATION

PREFERRED SERVICE

Oven light will not work.

Light bulb is burned out.

1803 Hwy 82W

Greenwood, Mississippi 38930 USA

Oven is not connected to power.

Record the information indicated below. You will

need it if service is ever required. The model and

serial number for your oven can be found by opening

the door and looking underneath the control panel on

the left hand side.

Model no._____________________ Serial no. ________________________

Date of purchase _______________ Date installed ___________________

Dealer’s name __________________________________________________

Address ________________________________________________________

_______________________________________________________________

If service requires installation of parts, use only authorized parts to

insure protection under the warranty.

Keep this manual for future reference.

Warranty

BUILT-IN ELECTRIC OVENS WARRANTY

ONE YEAR FULL WARRANTY

Built-in electric ovens and all of their component parts and accessories, except as detailed below*, are warranted

to be free from defective materials or workmanship in normal household use for a period of twelve (12) months

from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its

option, any part which fails or is found to be defective during the warranty period.

*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or

workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE

REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL

PURCHASE.

Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color

finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and

porcelain parts as well as differences in kitchen lighting, product locations, and other factors.

FIVE YEAR LIMITED WARRANTY

Any bake element, broil element, or convection cook element which fails due to defective materials or

workmanship in normal household use during the second through fifth year from the date of original retail

purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs,

including labor.

TEN YEAR LIMITED WARRANTY

Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship

in normal household use during the second through the tenth year from the date of original retail purchase will

be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.

NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the

product extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire

stations, private clubs, churches, etc. This warranty excludes all commercial locations such as restaurants, food

service locations and institutional food service locations.

This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner

of the product during the term of the warranty.

This warranty shall apply to products purchased and located in the United States and Canada. Products must be

purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking

Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse,

accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper

installation, improper operation, or repair or service of the product by anyone other than an authorized Viking

Range Corporation service agency or representative. This warranty does not apply to commercial usage.

Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty,

breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental or

consequential damages, so the above limitation or exclusion may not apply to you.

Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of

purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its

component parts contains a defect or malfunction during the warranty period, after a reasonable number of

attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or

replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with

respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or

part thereof which gives rise to the claim.

WARRANTY SERVICE:

Under the terms of this warranty, service must be performed by a factory authorized Viking Range Corporation

service agent or representative. Service will be provided during normal business hours, and labor performed at

overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the dealer

from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range

Corporation. Provide model and serial number and date of original purchase. For the name of your nearest

authorized Viking Range Corporation service agency, call the dealer from whom the product was purchased or

Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return

the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety

arise which could affect you.

Any implied warranties of merchantability and fitness applicable to the above described bake element, broil

element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the

period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do not

allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This

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

jurisdiction.

Specifications subject to change without notice.

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