Vizio Oven F20024B User Manual

DESIGNER SERIES  
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.  
designer series  
*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.  
built-in electric wall ovens  
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.  
Use and Care Manual  
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.  
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 of 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. Warrantors liability on any claim of any kind, with respect to the goods or services covered  
hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise to the claim.  
WARRANTY SERVICE: Under the terms of this warranty, service must be performed by a factory authorized Viking  
Range Corporation service agent or representative. Service will be provided during normal business hours, and labor  
performed at overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the  
dealer from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range  
Corporation. Provide model and serial number and date of original purchase. For the name of your nearest authorized  
Viking Range Corporation service agency, call the dealer from whom the product was purchased or Viking Range  
Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.  
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the  
Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which  
could affect you.  
Any implied warranties of merchantability and fitness applicable to the above described bake element, broil element,  
convection cook element, porcelain oven, or porcelain inner door panel are limited in duration to the period of coverage  
of the applicable express written limited warranties set forth above. Some jurisdictions do not allow limitations on how  
long an implied warranty lasts, so the above limitation may not apply to you. This warranty gives you specific legal  
rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.  
Viking Range Corporation  
VIKING RANGE CORPORATION  
111 Front Street  
Greenwood, Mississippi (MS) 38930 USA • (662) 455-1200  
Specifications subject to change without notice  
For more product information, call 1-888-VIKING1 (845-4641), or visit the  
F20024B  
(M0703VR  
 
9. Do not heat unopened food containers; buildup of pressure may cause  
the container to explode and result in injury.  
Built-In Electric Oven Features  
10. 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.  
11. 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.  
8-pASS BROIL  
ELEMENT  
oVEN  
LIGHT  
12. Keep oven vents unobstructed. The oven vent is located at the front  
of the oven and vents into the room.  
oVEN  
LIGHT  
TRUCONVECtm  
ELEMENT  
(BEHIND BAFFLE)  
13. 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.  
OVEN  
RACKS  
(3/UPPER  
OVEN;  
2/LOWER  
OVEN  
14. 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.  
BAKE  
ELEMENT  
15. Before self-cleaning the oven, remove broiler pan, broiler grid, oven  
racks, rack supports, 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.  
sELF-CLEAN  
NON-  
MODEL/SERIAL  
NUMBER  
CONVECTION  
LOWER OVEN  
PLATE (BEHIND  
DOOR)  
16. DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES  
OF OVEN. Heating elements may be hot even though they are dark  
in color. Interior surfaces of an oven become hot enough to cause  
burns. During and after use, do not touch, or let clothing or other  
flammable materials contact heating elements or interior surfaces of  
oven until they have had sufficient time to cool. Other surfaces of the  
oven may become hot enough to cause burns, such as the oven vent  
opening, the surface near the vent opening, and the oven door  
window.  
-SAVE THESE INSTRUCTIONS-  
4
5
 
For "slow" broiling, allow about 4 inches 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.  
Basic Functions of Your Oven  
Two-Element Bake  
Full power heat is radiated from the bake element  
in the bottom of the oven cavity, and  
Convection Broil  
(upper oven only)  
supplemental heat is radiated from the broil  
element. This function is recommended for single  
rack baking and roasting.  
Exactly the same as regular broiling with  
additional benefit of air circulation by the  
motorized fan in the rear of the oven. The cool air  
is quickly replaced-improving the already high  
performance of the broil element. Especially  
useful for broiling thick cuts of meat.  
Convection Bake  
(upper oven only)  
Exactly the same as regular baking with the  
additional benefit of air circulation. The heated air  
is circulated by the motorized fan in the rear of the  
oven. It provides more even heat distribution  
throughout the oven cavity for all uses. Multiple  
rack use is possible for the largest baking jobs.  
When roasting, cool air is quickly replaced-searing  
meats on the outside and retaining more juices  
and natural flavor on the inside with less shrinkage.  
Convection Dehydrate  
(upper oven only)  
With the selector set to convection cook and the  
temperature control on 150 F, warm air is  
circulated by a motorized fan in the rear of the  
oven. Over a period of time, the water is  
removed from the food by evaporation. Removal  
of water inhibits growth of microorganisms and  
retards the activity of enzymes. It is important to  
remember that dehydration does not improve the  
quality, so only fresh, top-quality foods should be  
used.  
The rear element only operates at full power.  
There is no direct heat from the bottom or top  
elements. Air in the oven cavity is circulated by  
the fan for even heating. Use this setting for  
foods which require gentle cooking such as  
pastries, souffles, yeast breads, quick breads and  
cakes. Use this function for single rack baking,  
multiple rack baking, roasting, and preparation of  
complete meals.  
tm  
TruConvec  
(upper oven only)  
Convection Defrost  
(upper oven only)  
With the selector set to convection cook and the  
temperature control off, air is circulated by a  
motorized fan in the rear of the oven. The fan  
accelerates natural defrosting of the food without  
heat. To avoid sickness and food waste, do not  
allow defrosted food to remain in the oven for  
more than two hours.  
In Maxi-Broil heat is radiated from both broil  
elements, located in the top of the oven cavity, at  
full power. Broiling speed is determined by the  
distance between the foods and the broil  
elements. For "fast" broiling, food may be as  
close as 2 inches to the broil element or on the  
top rack. "Fast" broiling is best for meats where  
"rare to medium" doneness is desired. The Mini-  
Broil setting is designed for "slow" broiling. Only  
the center broil element operates for partial  
power.  
This oven features a pyrolytic self-cleaning cycle.  
During this cycle, the oven reaches elevated  
temperatures in order to burn off soils and deposits.  
An integral smoke eliminator reduces odors  
associated with the soil burn-off. A powder ash  
residue is left in the bottom of the oven after  
completion of the self-clean cycle. When the oven  
has cooled, remove any ash from oven surfaces with  
a damp sponge or cloth.  
Broil  
Self-Clean  
6
7
 
The time-of-day can be changed by following steps 1 through 3. It cannot  
be changed while there is a Bake Hours or Start Time cycle programmed  
into the timer.  
Using Your Oven  
Setting the MIN/SEC Timer  
The MIN/SEC Timer is designed for accurate timing and is ideal for baking  
delicate items such as biscuits, cookies, and popovers, and for precise  
broiling. The MIN/SEC timer can be used at the same time the Bake Hours  
or Start Time functions are in use. It can be used for timing up to 24 hours.  
When setting the Timer, the time displayed will increase in 1 minute  
increments. When the Timer counts down to 1 minute, the timer alarm will  
give two short beeps and the display changes from hours:minutes to  
seconds only.  
Electronic Timing Center (Digital Display)  
The Electronic Timing Center is used to program and control all timing  
functions. Depending on the model, your unit will have a digital display or  
an analog clock with digital display. If your unit has an analog clock, refer to  
pages 13-16.  
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.  
It has five display and programming modes that are activated by the four  
push buttons and the Set Knob. Both the Bake Hours mode and the  
MIN/SEC Timer mode can be used to time cooking periods. These  
features can even be used at the same time when both ovens are in use.  
However, only Bake Hours and Self-Cleaning modes shut the oven off  
automatically when the timed program is over. For example, you can time  
bake a casserole in the upper oven using the Bake Hours mode, while  
broiling in the lower oven using the MIN/SEC Timer. One oven can also be  
cleaned while timing foods in the other oven using the MIN/SEC Timer.  
The 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.  
Timer Alarm  
Setting the Time-of-Day  
At the end of a MIN/SEC Timer program or Bake Hours program, the alarm  
will consist of three beeps followed by two beeps every 10 seconds until  
the MIN/SEC Timer button is pressed. Whenever a valid function key is  
pressed or when a control function starts automatically, one beep will be  
sounded. When an invalid function key is pressed, two beeps will be  
sounded.  
The time-of-day must be set before any other program can be used. When  
your oven is first connected to the power in your home, the timer display  
will show --:--. To program the time-of-day:  
1. Press the CLOCK button. 12:00 will be displayed with the word set in  
the upper right corner.  
2. Turn the Set Knob until the correct time-of-day is displayed. AM and PM  
are not indicated.  
3. Press the CLOCK button again. The word set will disappear and the  
correct time is now set into the timer.  
8
9
 
Setting the Bake Hours Program  
Setting the Automatic Start Time Bake Program  
The Bake Hours program is used of controlled timing of baked or roasted  
foods. At the end of the timed cycle, the oven automatically turns off.  
Times in the Bake Hours mode are displayed in hours and minutes, with a  
setting from 1 minute to 11 hours 50 minutes, increasing in 1 minute  
increments.  
The Bake Hours and Start Time modes of the Timer can be used to  
automatically turn the oven on and off at a preselected time. The  
Automatic Time Bake Program is ideal for foods with no danger of spoilage  
during the time the oven is left off.  
To set the Automatic Time Bake program  
To set the Bake Hours program  
1. Turn the MANUAL/TIMED knob to TIMED, UPPER TIMED OR LOWER  
TIMED position, depending upon the oven mode and oven being used.  
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or  
1. Turn the MANUAL/TIMED knob to TIMED, UPPER TIMED OR LOWER  
TIMED position, depending upon the oven mode and oven being used.  
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or  
TruConvec position, depending upon the type of baking being used.  
3. Set the temperature Control knob to the desired temperature and allow  
for preheating.  
TM  
TruConvec position, depending upon the type of baking being used.  
TM  
3. 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.  
4. Press the Bake Hours button. The Timer will display :00 with the words  
set and cook in the upper right corner.  
5. Turn the Set Knob until the desired baking time is displayed in hours and  
minutes. The word cook will remain in the display indicating that the  
Bake Hours program has been set.  
4. Program the required baking time by pressing the Bake Hours button.  
The words set and cook in the upper right corner. Turn the Set Knob  
until the desired baking time is displayed in hours and minutes. The  
word set will disappear and the word delay will remain in the display  
indicating that the Bake Hours program has been set.  
5. Set the Temperature Control Knob to the desired temperature.  
The Timer will automatically compute a stop time and enter it into the timer  
memory. The alarm will sound three beeps followed by two beeps every 10  
seconds until the Bake Hours button is pressed. The duration time can be  
changed anytime during the cooking program by following steps 4 and 5.  
Setting the remaining duration time to :00 cancels the Bake Hours program.  
To return the Timer to the present time-of-day, press the CLOCK button. A  
small clock will appear in the upper right corner indicating a Bake Hours  
program has been set. The Timer will go back to the Bake Hours  
automatically after a few seconds.  
When the specified start time is reached, the oven will automatically turn  
on. The oven then bakes for the length of time programmed into the Bake  
Hours mode, turn the oven off, and sounds the alarm. Setting the  
remaining duration time to :00 cancels the automatic bake program.  
10  
11  
 
To program the MIN/SEC Timer  
1. Push and release the “timer” button.  
2. Rotate “Set” knob until desired duration of time is displayed. Timer  
starts seconds after “Set” knobs stops rotating. A tone indicates the  
timer has started.  
When the timer has one minute remaining, the timer will sound twice and  
begin to countdown by seconds. A tone will sound three times indicating  
the time is complete and twice every ten seconds after completion until  
timer function is cleared.  
00:00  
bake  
timer  
start time probe  
temp.  
Set  
hours  
NOTE: Press any function button to clear a completed cycle or function.  
Electronic Timing Center (Analog Clock w/Digital Display)  
Setting the Bake Hours Program  
Synchronizing the analog and digital clocks  
Synchronizing the analog and digital clocks  
1. Press the “timer” and “start time” buttons simultaneously.  
2. Turn the set knob to move the hands on the analog clock to any time  
setting.  
The Bake Hours program is used for controlled timing of baked or roasted  
foods. At the end of the timed cycle, the oven automatically turns off.  
To set the Bake Hours program  
3. After five seconds the display will go blank. Press the timer button and  
using the set knob, set the digital time to the exact time on the analog  
clock.  
1. Turn the MANUAL/TIMED knob to TIMED, UPPER TIMED OR LOWER  
TIMED position, depending upon the oven mode and oven being used.  
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or  
TruConvec position, depending upon the type of baking being used.  
3. Set the temperature Control knob to the desired temperature and allow  
for preheating.  
4. Press and release the Bake Hours button. The Timer will display :00 with  
the words set and cook in the upper right corner of the digital display.  
5. Turn the Set Knob until the desired baking time is displayed in hours and  
minutes. The cook time/remaining time and “Cook” will be displayed.  
TM  
This will synchronize the two clocks. You can now set the time of day.  
Setting the Time-of-Day  
The time-of-day must be set before any other program can be used. When  
your oven is first connected to the power in your home, the digital display  
will show 00:00. To program the time-of-day:  
1. Push and hold the “timer” and “bake hours” button at the same time.  
2. Turn the “Set” knob until correct time is displayed on the digital clock.  
3. Release “timer” and “bake hours” button  
“Cook” will flash and the tone will sound three times when the time is  
completed; oven will turn off. The tone will sound twice every ten seconds  
after completion until timer function is cleared.  
The analog clock will automatically set after the digital time is set.  
Setting the MIN/SEC Timer  
The MIN/SEC Timer is designed for accurate timing and is ideal for baking  
delicate items such as biscuits, cookies, and popovers, and for precise  
broiling. The MIN/SEC timer can be used at the same time the Bake Hours  
or Start Time functions are in use. It can be used for timing up to 24 hours.  
12  
13  
 
Setting the Automatic Start Time Bake Program  
Probe function  
The “bake hours” and “start time” modes of the Timer can be used to  
automatically turn the oven on and off at a preselected time. The  
Automatic Time Bake Program is ideal for foods with no danger of spoilage  
during the time the oven is left off.  
The meat probe takes the guesswork our of roasting by cooking foods to  
the ideal internal temperature. The “probe temp.” setting is used to  
automatically turn the oven off when the internal temperature of the meat  
being roasted is reached.  
To set the Automatic Time Bake program  
To set the automatic probe function  
1. Turn the MANUAL/TIMED knob to TIMED, UPPER TIMED OR LOWER  
TIMED position, depending upon the oven mode and oven being used.  
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or  
1. Insert the probe into the meat and slide into oven.  
2. Plug the probe into the outlet located on left interior wall of the oven  
and close the oven door.  
TM  
TruConvec position, depending upon the type of baking being used.  
3. Press and release the “probe temp.” button.  
3. Press and release “start time”. Turn the “Set” knob to desires start time.  
4. Press and release “bake hours” button. Turn the “Set” knob until  
desired duration of cooking time is reached. “Delay” will be displayed  
in the upper left corner of the digital display during the delay cycle.  
Once the bake cycle begins, the cook time/remaining time and “Cook”  
will be displayed.  
4. Turn the “Set” knob to the desired internal temperature. “Probe” and  
the desired internal temperature will be displayed to the lower right of  
the analog clock. 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 reache desired internal temperature while “standing”.  
When the specified start time is reached, the oven will automatically turn  
on. The oven then bakes for the length of time programmed into the Bake  
Hours mode, turn the oven off, and sounds the alarm. “Cook” will flash  
and the tone will sound three times when the time is completed; oven will  
turn off. The tone will sound twice every ten seconds after completion until  
timer function is cleared.  
“Probe” flashes, tone sounds three times, and oven shuts off when desired  
temperature is reached. The tone will sound twice every ten seconds after  
completion until probe function is closed.  
NOTE: If the “bake hours” button is not pressed within ten seconds of  
setting the “start time”, the user will automatically be prompted to enter  
the “bake hours”. A tone will sound twice every five seconds until the  
“bake hours” is entered.  
14  
15  
 
•MAXI-BROIL  
WARNING  
: To avoid sickness and food waste when using automatic  
time baking:  
The top element operates at full power. Use this setting for broiling small  
and average cuts of meats.  
-Do not use foods that will spoil while waiting for cooking to start, such as  
dishes with milk or eggs, cream soups, custards, fish, pork, poultry, or foods  
with stuffing.  
-Any food that has to wait for cooking to start should be very cold or  
frozen before it is placed in the oven.  
-Do not use foods containing baking powder or yeast when automatic  
time baking. They will not rise properly.  
-Do not allow food to remain in the oven for more than two hours after the  
end of the cooking cycle.  
•MINI-BROIL  
Only the center broil element operates for partial power. This setting is  
designed for small amounts of food and "slow" broiling.  
•CONVECTION BROIL (upper oven only)  
The top element operates at full power. Air in the oven cavity is circulated  
by the fan for even heating. Use this setting for broiling thick cuts of  
meats.  
•SELF-CLEAN  
The self-clean cycle is designed to eliminate the need for scrubbing and  
scouring food baked onto the oven interior. The self-clean cycle heats  
these soils to a high temperature in which the baked on food is burned off.  
OVEN FUNCTION SELECTOR  
Each oven has a separate oven function selector. There are seven  
settings on each selector.  
•BAKE:  
The bottom element operates at full power, and the top broil element  
operates at supplemental power. Use this setting for baking, roasting, and  
casseroles.  
TEMPERATURE CONTROL  
Each oven has a separate temperature control dial. The controls can be set  
•CONVECTION BAKE (upper oven only)  
o
o
at any temperature from 150 F to 550 F. There are separate settings for  
broiling and self-cleaning. Always be sure the controls are in the OFF  
position when the ovens are not in use.  
The bottom element operates at full power, and the top broil element  
operates at supplemental power. Air in the oven cavity is circulated by the  
fan for even heating. Use this setting for baking and roasting.  
tm  
TruConvec (upper oven only)  
The rear element only operates at full power whenever heating. There is no  
direct heat from the top or bottom elements. Air in the oven cavity is  
circulated by the fan for even heating. Use this setting for foods which  
require gentle cooking such as pastries or soufflés, and for baking yeast  
breads and cakes. This setting is also recommended when baking large  
quantities of baked goods at one time.  
INTERIOR OVEN LIGHT CONTROL  
The upper and lower ovens have interior oven lights that are controlled by  
separate switches on the control panel. Push the switch to turn the interior  
oven lights on and off.  
16  
17  
 
Rack Positions  
TWO ELEMENT BAKING/  
Each oven is equipped with three tilt-proof racks. 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 on positions 2 and 4 or positions 3 and 5.  
CONVECTION BAKING / CONVECTION COOKING  
Preheating  
Preheating the oven is not necessary when using temperatures below 250 F.  
For best results, it is extremely important that you preheat the oven when  
baking cakes and other items that have critical baking temperatures. After  
the temperature control has been set, the Oven Indicator light goes out  
when the oven reaches that temperature. Preheating takes no longer than  
10 -15 minutes. Preheat times will be greater in those areas in which the  
electrical supply is less than 240 volts.  
Two Element Baking  
Position 6  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
Conventional baking/roasting is particularly suitable for dishes which require  
a high temperature. Many cookbooks contain recipes to be cooked in the  
conventional manner. This bake setting is only recommended for single  
rack baking.  
Convection Baking (upper oven only)  
Convection baking is the process of cooking food with a flow of heated air  
circulating throughout the oven cavity. The even circulation of this air  
equalizes the temperature throughout the oven cavity and eliminates the  
hot and cold spots found in conventional ovens. This feature can make a  
significant difference in foods prepared in the oven. A major benefit of  
convection baking is the ability to prepare food in quantity. The uniform air  
circulation makes this possible . . . a feature not possible in a standard oven.  
With this heating system, the air is distributed evenly throughout the oven  
by the convection fan. The heat therefore reaches the food to be baked or  
roasted more quickly. 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.  
To Bake:  
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.  
TRUCONVECtm (upper oven only)  
tm  
In TruConvec cooking, the rear element only operates at full power. There  
3. Set the Temperature Control to the desired temperature.  
4. Place the food in the oven after the Oven Indicator light goes out.  
is no direct heat from the bottom or top elements. The heated air is  
circulated by the motorized fan in the rear of the oven. Breads, cookies,  
and other baked goods come out evenly textured with golden crusts. No  
special bakeware is required.  
18  
19  
 
Pan Placement Tips  
4. 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.  
5. 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 clean` when done.  
•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.  
•Stagger pans in opposite directions when two racks and several pans are  
used in  
6. 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.  
conventional bake.  
If possible, no pan  
should be directly  
above another.  
•Allow 1½ to 2  
inches of air space  
around all sides of  
each pan for  
Multiple Rack Baking  
A major benefit of convection cooking is the ability to prepare foods in  
quantity. The uniform air circulation makes this possible. Foods that can be  
prepared on two or three racks at the same time include: pizza, cakes,  
cookies, biscuits, muffins, rolls, and frozen convenience foods.  
even air circulation.  
For 3 rack baking, use any combination of rack positions 2, 3, 4, and 5.  
Remember that the racks are numbered from bottom to top. For 2 rack  
baking, use rack positions 2 and 4 or positions 3 and 5.  
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. The user may find other foods that  
are also prepared more consistently in conventional bake. This is perfectly  
normal.  
1. As a general rule, to convert conventional recipes to convection recipes,  
reduce the temperature by 25 F and the cooking time by approximately  
10 to 15%.  
2. Some recipes, especially those that are homemade, may require  
adjustment and testing when converting from standard to convection  
modes. If unsure how to convert a recipe, begin by preparing the recipe  
in conventional bake. After achieving acceptable results, follow the  
convection guidelines listed for the similar food type. If the food is not  
prepared to your satisfaction during this first convection trial, adjust only  
one recipe variable at a time (cooking time, rack position, or  
temperature) and repeat the convection test. Continue adjusting one  
recipe variable at a time until satisfactory results are achieved.  
3. Make sure the oven racks are in the desired position before you turn the  
oven on.  
20  
21  
 
Conventional Baking Chart  
Convection Baking Chart  
o
o
FOOD  
PAN SIZE  
SINGLE  
RACK POS.  
TEMP( F)  
TIME  
(MIN)  
FOOD  
PAN SIZE  
MULTI-  
RACK POS.  
TEMP( F)  
TIME  
(MIN)  
BREADS  
BREADS  
Biscuits  
Cookie Sheet 3 or 4  
Loaf Pan 3 or 4  
Cookie Sheet 3 or 4  
400  
375  
400  
375  
400  
350  
375  
375  
8 - 10  
30 - 35  
12 - 15  
30 - 35  
20 - 25  
35 - 40  
15 - 20  
15 - 20  
Biscuits  
Cookie Sheet 2 & 4  
Loaf Pan 2 & 4  
Cookie Sheet 2 & 4  
375  
350  
375  
350  
375  
325  
350  
350  
7 - 9  
Yeast Loaf  
Yeast Rolls  
Nut Bread  
Cornbread  
Gingerbread  
Muffins  
Yeast Loaf  
Yeast Rolls  
Nut Bread  
Cornbread  
Gingerbread  
Muffins  
20 - 25  
11 - 13  
20 - 25  
15 - 20  
30 - 35  
12 - 15  
10 - 12  
Loaf Pan  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
Loaf Pan  
8" x 8"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
8" x 8"  
8" x 8"  
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  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375  
350  
350  
350  
350  
350  
35 - 45  
45 - 55  
16 - 20  
40 - 50  
30 - 35  
60 - 65  
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  
325  
325  
325  
325  
325  
30 - 35  
35 - 40  
15 - 17  
30 - 32  
25 - 30  
45 - 50  
COOKIES  
Brownies  
Choc. Chip  
Sugar  
COOKIES  
Brownies  
Choc. Chip  
Sugar  
13" x 9"  
Cookie Sheet 3 or 4  
Cookie Sheet 3 or 4  
3 or 4  
350  
375  
350  
25 - 30  
12 - 15  
10 - 12  
13" x 9"  
Cookie Sheet 2,3,& 4  
Cookie Sheet 2,3,& 4  
2 & 4  
325  
350  
325  
20 -25  
7 -10  
9 -10  
PASTRY  
PASTRY  
Cream Puffs  
Cookie Sheet 3 or 4  
400  
30 - 35  
Cream Puffs  
Cookie Sheet 2 & 4  
375  
24 - 27  
PIES  
PIES  
Crust, Unfilled 9" Round  
3 or 4  
3 or 4  
425  
375  
10 - 12  
55 - 60  
Crust, Unfilled 9" Round  
2 & 4  
2 & 4  
400  
350  
7 - 9  
50 - 55  
Crust, Filled  
Lemon  
9" Round  
Crust, Filled  
Lemon  
9" Round  
Meringue  
Pumpkin  
Custard  
9" Round  
9" Round  
6 - 4oz cups  
3 or 4  
3 or 4  
3 or 4  
350  
350  
350  
12 - 15  
40 - 45  
35 - 40  
Meringue  
Pumpkin  
Custard  
9" Round  
9" Round  
6 - 4oz cups  
2 & 4  
2 & 4  
2 & 4  
325  
325  
325  
4 - 5  
35 - 45  
30 - 35  
22  
23  
 
Conventional Baking Chart  
Convection Baking Chart  
o
o
FOOD  
PAN SIZE  
SINGLE  
RACK POS.  
TEMP( F)  
TIME  
(MIN)  
FOOD  
PAN SIZE  
SINGLE  
RACK POS.  
TEMP( F)  
TIME  
(MIN)  
ENTREES  
Egg Rolls  
Fish Sticks  
Lasagna, frz  
Pot Pie  
ENTREES  
Egg Rolls  
Fish Sticks  
Lasagna, frz  
Pot Pie  
Cookie Sheet 3 or 4  
Cookie Sheet 3 or 4  
Cookie Sheet 3 or 4  
Cookie Sheet 3 or 4  
400  
425  
375  
400  
12 - 15  
18 - 21  
65 - 70  
35 - 40  
Cookie Sheet 2 & 4  
Cookie Sheet 2 & 4  
Cookie Sheet 2 & 4  
Cookie Sheet 2 & 4  
375  
400  
350  
375  
8 - 10  
13 - 16  
60 - 65  
10 - 12  
Gr. Peppers  
Stuffed  
Quiche 9"  
Pizza, 12"  
Gr. Peppers  
Stuffed  
Quiche 9"  
Pizza, 12"  
13" x 9"  
Round  
Cookie Sheet 3 or 4  
3 or 4  
3 or 4  
375  
400  
400  
65 - 70  
25 - 30  
15 - 20  
13" x 9"  
Round  
Cookie Sheet 2 & 4  
2 & 4  
2 & 4  
350  
375  
375  
45 - 50  
20 - 25  
10 - 12  
VEGETABLES  
Macaroni  
VEGETABLES  
Macaroni  
& Cheese, frz Cookie Sheet 3 or 4  
375  
375  
60 - 65  
60 - 65  
& Cheese, frz Cookie Sheet 2 & 4  
350  
350  
45 - 50  
45 - 50  
Baked Potatoes On Rack  
3 or 4  
Baked Potatoes On Rack  
2 & 4  
Spinach  
Souffle  
Squash  
1 qt.  
Casserole  
Cookie Sheet 3 or 4  
Cookie Sheet 3 or 4  
Spinach  
Souffle  
Squash  
1 qt.  
Casserole  
Cookie Sheet 2 & 4  
Cookie Sheet 2 & 4  
3 or 4  
350  
375  
425  
45 - 50  
50 - 55  
15 - 20  
2 & 4  
325  
350  
400  
35 - 40  
40 - 45  
10 - 15  
French Fries  
French Fries  
24  
25  
 
Conventional / Convection Roasting Tips  
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.  
Solving Baking Problems  
Baking problems can occur for many reasons. Check the Baking Problem  
chart for the causes and recommended remedies for the most common  
problems. It is important to remember that the temperature setting and  
cooking times you are accustomed to using with your previous oven may  
vary slightly from those required with this oven. If you find this to be true, it  
is necessary for you to adjust your recipes and cooking times accordingly.  
1. As a general rule, to convert conventional recipes to convection recipes,  
reduce the temperature by 25 F and the cooking time by approximately  
10 to 15%.  
2. 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.  
3. 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.  
COMMON BAKING PROBLEM / REMEDIES  
PROBLEM  
CAUSE  
REMEDY  
Cakes burn on the sides  
or not done in center  
1. Oven was too hot  
2. Wrong pan size  
3. Too many pans  
1. Batter too thick  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
1. Follow recipe  
Cakes crack on top  
Cakes are not level  
Add liquid  
2. Oven too hot  
3. Wrong pan size  
1. Batter uneven  
2. Reduce temperature  
3. Use recom. pan size  
1. Distribute batter even  
4. For convection roasting, do not use pans with tall sides as this will  
interfere with the circulation of heated air over the food.  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Oven door opened  
too often.  
3. Use proper pan  
1. Use door window to  
check food.  
5. 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 ½ inch further into the meat, then take a  
second reading. If the second temperature registers below the first,  
continue cooking the meat.  
6. 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  
to 10 F 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.  
Food too brown on  
bottom  
2. Dark pans being used 2. Use shiny pans.  
3. Incorrect rack pos.  
4. Wrong bake setting  
3. Use recom. rack pos.  
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 pos.  
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 burn 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  
7. If using a cooking bag, foil tent, or other cover, use the conventional  
bake setting rather than either convection setting.  
26  
27  
 
Using the meat probe (analog clock model)  
Conventional Roasting Chart  
FOOD  
PAN SIZE  
OVEN  
TIME  
INTERNAL  
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.  
o
o
TEMP( F)  
(min/lb)  
TEMP( F)  
BEEF  
Rib Roast  
•Rare  
4 - 6  
325  
25  
30  
140  
155  
•Medium  
•Well done  
Use of probes other than the one  
provided with this product may  
Cable  
40  
170  
result in damage to the probe.  
Use the handles of the probe and  
plug when inserting and removing  
them from the meat and outlet.  
Plug  
Rump Roast  
•Medium  
•Well done  
4 - 6  
3 - 4  
325  
325  
Probe  
25  
30  
155  
170  
Handles  
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.  
Tip Roast  
•Medium  
•Well done  
35  
40  
155  
170  
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.  
LAMB  
Lamb Leg  
3 - 5  
325  
30  
35  
180  
PORK  
Pork Loin  
Pork Chops  
1" thick  
3 - 5  
325  
350  
180  
After preparing the meat and placing on broiler pan, follow these steps for  
proper probe placement.  
1. Lay the probe on the outside of the meat along  
the top or side and mark with your finger where  
the edge of the meat comes to on the probe.  
1 - 1¼  
55 - 60  
Total Time  
N/A  
Ham, fully  
Cooked  
5
325  
18  
130  
The point should rest in the center of the thickest  
meaty part of the roast.  
POULTRY  
Chicken,  
Whole  
Turkey,  
Unstuffed  
Turkey,  
Turkey,  
Stuffed  
Turkey,  
2. Insert the probe completely into the meat. It  
should not touch the bone fat or gristle. For roasts with no bone, insert  
the probe into the meatiest part of the roast. For bone-in ham or lamb,  
insert the probe into the center of the lowest large  
muscle or joint. Insert the probe into the meatiest  
part of the inner thigh from below and parallel to the  
leg of a whole turkey.  
3-4  
375  
30  
180  
12 - 16  
20 - 24  
325  
325  
16 - 20  
16 - 20  
180  
180  
12 - 16  
325  
17 - 21  
180  
3. When setting the probe temperature, it is  
recommended to set the temperature about 10 degrees lower  
than desired internal temperature. The meat will continue to cook when  
removed from the oven and will reach the desired while “standing”.  
Stuffed  
Turkey Breast  
20 - 24  
4 - 6  
325  
325  
17 - 21  
20  
180  
180  
28  
29  
 
Convection Roasting Chart  
Conventional Broiling  
FOOD  
PAN SIZE  
OVEN  
TIME  
(min/lb)  
INTERNAL  
o
o
TEMP( F)  
TEMP( F)  
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 is  
most successful for cuts of meat 1-2 inches thick. Conventional broiling is  
also more suitable for flat pieces of meat. Your oven contains a top broil  
element to provide additional flexibility for broiling foods such as "stuffed  
lobster" and for top browning casseroles, meringues, etc. Broiling speed is  
determined by the distance between the food and the broil element. On  
regular conventional broiling, heat is radiated from both broil elements at  
full power. For "fast" broiling, food may be as close as 2 inches to the broil  
element. "Fast" broiling is best for meats where "rare to medium"  
doneness is desired. The mini-broil setting is designed for "slow" broiling.  
Only the center broil element operates for partial power. For "slow"  
broiling, allow about 4 inches 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.  
BEEF  
Rib Roast  
•Rare  
•Medium  
•Well done  
4 - 6  
325  
20  
24  
30  
140  
155  
170  
Rump Roast  
•Medium  
•Well done  
4 - 6  
3 - 4  
325  
325  
20  
24  
155  
170  
Tip Roast  
•Medium  
•Well done  
30  
35  
155  
170  
LAMB  
Lamb Leg  
3 - 5  
325  
30  
30  
180  
Convection Broiling (upper oven only)  
PORK  
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.  
Pork Loin  
Pork Chops  
1" thick  
3 - 5  
325  
325  
180  
1 - 1¼  
45 - 50  
Total Time  
N/A  
Ham, fully  
Cooked  
To Use Maxi-Broil:  
325  
15  
130  
1. Arrange the oven rack in the desired position before turning broiler on.  
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 Maxi-Broil and the Temperature  
Control knob to Broil.  
4. Close the door. 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.  
POULTRY  
Chicken,  
Whole  
Turkey,  
Unstuffed  
Turkey,  
Unstuffed  
Turkey,  
Stuffed  
Turkey,  
3-4  
350  
325  
325  
325  
25  
11  
11  
180  
180  
180  
180  
180  
12 - 16  
20 - 24  
12 - 16  
9 - 10  
To Use Mini-Broil:  
Stuffed  
Turkey Breast  
20 - 24  
4 - 6  
325  
325  
9 - 10  
20  
Follow same steps as listed above except set the Oven Function Selector to  
Mini-Broil.  
30  
31  
 
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.  
Broiling Chart  
Type and Cut Weight  
of Meat  
Setting  
Rack  
5
Time(mins.)  
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.  
•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.  
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.  
BEEF  
Sirloin, 1"  
•Rare  
12 oz  
Conventional Broil  
7
9
11  
•Medium  
•Well done  
T-Bone, ¾"  
•Rare  
10 oz.  
Conventional Broil  
Convection Broil  
5
5
5
7
9
•Medium  
•Well done  
Hamburger, ½" ¼ lb.  
•Rare  
•Medium  
4
7
9
•Well done  
CHICKEN  
Bnls Breast  
Bone-in Breast 2 - 2½ lb.  
Chicken pieces 2 - 2½ lb.  
1 lb.  
Convection Broil  
Conventional Broil  
Convection Broil  
4
4
4
18  
20  
18 (min/lb)  
HAM  
Ham slice, 1"  
1 lb.  
Conventional Broil  
4
22  
LAMB  
Rib Chops, 1" 12 oz.  
Convection Broil  
Convection Broil  
5
5
7
6
Shoulder  
1 lb.  
PORK  
Loin Chops,¾" 1 lb.  
Bacon  
Convection Broil  
Conventional Broil  
4
4
14  
6
FISH  
Salmon Steak 1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
Fillets  
1 lb.  
32  
33  
 
Oven Surfaces  
Convection Dehydrate (upper oven only)  
Several different finishes have been used in your electric oven. Cleaning  
instructions for each surface are given below. Your oven features a Self-  
Clean cycle for the oven interior. See pages 33 through 35 for complete  
instructions.  
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS,  
CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN  
PERMANENTLY DAMAGE YOUR OVEN.  
This oven is designed not only to cook, but also to dehydrate fruits and  
vegetables.  
•Prepare the food as recommended  
•Arrange the food on drying racks. (Not included with the oven;  
Contact a local store handling speciality cooking utensils.)  
•Set the appropriate "low" temperature and turn the convection fan on.  
Convection Defrost (upper oven only)  
meat Probe  
•Place the frozen food on a baking sheet.  
•Set the temperature control "OFF".*  
Turn the convection fan on.  
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.  
*IMPORTANT -  
Do not turn the temperature control on. Turning  
the convection fan on will accelerate the natural defrosting of the food  
without the heat.  
•Do not immerse the meat probe in water.  
•Do not store the probe in the oven.  
Stainless Steel Parts  
All stainless steel body parts should be wiped regularly with hot soapy  
water at the end of each cooling period and with a liquid cleaner designed  
for that material when soapy water will not do the job. Do not use steel  
wool, abrasive cloths, cleansers, or powders. If necessary to scrape stainless  
steel to remove encrusted materials, soak the area with hot towels to loosen  
the material, then use a wooden or nylon spatula or scraper. Do not use a  
metal knife, spatula, or any other metal tool to scrape stainless steel. Do  
not permit citrus or tomato juice to remain on stainless steel surface, as citric  
acid will permanently discolor stainless steel. Wipe up any spills  
immediately.  
WARNING  
:
To avoid sickness and food waste, do not allow defrosted food to remain in  
the oven for more than two hours.  
Cleaning and Maintenance  
Any piece of equipment works better and lasts longer when  
maintained properly and kept clean. Cooking equipment is no exception.  
Your oven must be kept clean and maintained properly.  
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.  
Brass Parts  
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.  
Broiler Pan and Grid  
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.  
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To start the Self-Clean cycle:  
CAUTION:  
1. Close the door completely.  
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.  
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.  
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.  
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.  
Self-Clean Cycle  
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.  
WARNING: 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.  
To stop the self-clean cycle:  
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.  
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.  
Replacing Interior Oven Lights  
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN  
FUSE OR CIRCUIT BREAKER BEFORE REPLACING BULB.  
Before starting the Self-Clean cycle:  
1. Remove the oven racks, rack supports, 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.  
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.  
1. Unscrew glass light cover.  
2. Use an oven mitt during bulb removal to  
protect your hand in case the bulb breaks.  
3. Replace the bulb with a 120 volt, 40 watt  
appliance bulb.  
3. Some areas of the oven must be cleaned by hand before the cycle  
begins. Soils in these areas will be baked on and very difficult to clean if  
not removed first. Clean the door up to the gasket, the door frame, and  
up to 2 inches inside the frame with detergent and hot water. Rinse  
4. Replace the light cover.  
5. Reconnect power at the main fuse or circuit  
breaker  
thoroughly and dry.  
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Replacing Interior Halogen Lights  
(Analog Models)  
Do not touch bulb with bare hands. Clean any signs of oil off of the  
bulb and handle with a soft cloth.  
Service Information  
If your oven should fail to operate:  
1. Is the electrical cord securely inserted into the electrical outlet?  
2. Is the circuit breaker open, or is fuse blown?  
Glass light cover  
If service is required:  
1. Unsnap glass light cover at opposite  
end from metal hinge.  
Metal  
hinge  
1. Call your dealer or authorized service agency. The name of the  
authorized service agency can be obtained from the dealer or distributor  
in your area.  
2. Have the following information readily available:  
a. Model number  
b. Serial number  
c. Date of purchase  
d. Name of dealer from whom purchased  
3. Clearly describe the problem that you are having.  
2. Firmly grasp light bulb and pull out.  
3. Replace with a 64405, 12V-5W bulb.  
4. Replace the light cover by first  
sliding into metal hinge and then  
snapping close on opposite end.  
5. Reconnect power at the main fuse or  
circuit breaker.  
Light  
bulb  
Power Failure  
Do not attempt to use during a power failure. Unit will not function.  
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 (662) 451-4133 or write to:  
VIKING RANGE CORPORATION  
TROUBLE SHOOTING GUIDE  
PREFERRED SERVICE  
111 Front Street  
Problem  
Possible Cause and/or Remedy  
Greenwood, Mississippi (MS) 38930 USA  
1. Oven will not function  
Oven is not connected to electrical  
power. Have electrician check power  
circuit breaker, wiring and fuses.  
Record the following information indicated below. You will need it if service  
is ever required. The serial number and model number for your oven is  
located on the identification plate mounted on the bottom left side of the  
oven door opening.  
2. Oven does not  
Door is not shut tight enough for  
automatic door latch to lock.  
operate in self-clean  
Model Number  
Date of Purchase  
Dealer's Name  
Address  
Serial Number  
Date Installed  
3. Oven is not clean  
after self-clean cycle  
Temperature control knob not rotated all  
the way pass cletent until it stops.  
4. Broil does not  
work  
Temperature control knob is rotated too  
far past broil position.  
5. Door will not open  
Oven is still in self-clean mode. If oven is  
hot, door latch will release when a safe  
temperature is reached.  
If service requires installation of parts, use only authorized parts to ensure  
protection under the warranty.  
6. Oven light will not work  
Light bulb is burned out  
Oven is not connected to power.  
This manual should remain with the oven for future reference.  
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