Use & Care Manual Professional Built-In Electric Single and Double Ovens
Congratulations Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.
Warnings WARNING If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. WARNING NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven. WARNING Do not use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.
Important Safety Instructions Read before operating your oven. • Use this appliance only for its intended use as described in this manual. Never use your appliance for warming or heating the room. This is based on safety considerations. • Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes. • Do not attempt to repair or replace any part of this appliance unless specifically recommended in this manual.
CLEAN OFF SELF CLEAN OFF MANUAL BAKE TRU CONV. CONVEC BAKE CONV. BAKE CONV. BROIL MED LOWER TIMED BROIL Model/Serial Number Plate MAXI BROIL OVEN TRU CONV. TRUCONVEC BAKE CONVEC OFF 200 OVEN OVEN OFF CLEAN SELF CLEAN SELF CLEAN LOW BROIL CONV. BROIL BROIL SET MED BROIL 300 HI BROIL MIN/SEC TIMER BAKE TIME SET START TIME PROBE TEMP OFF BAKE TRU CONV. CONVEC BAKE CLEAN UPPER OVEN LIGHT CLEAN 200 UPPER TIMED CONV. 200 BAKE BROIL MANUAL LOWER OVEN LIGHT 300 TRU CONV.
CONV. BROIL 400 CLOCK MIN/SEC TIMER SET MED BROIL 400 Multi-rack baking for breads, cakes, cookies (up to 6 racks of cookies at once) TruConvecTM Low-Broil Delicate broiling such as meringue A pyrolytic self-cleaning cycle where the oven reaches elevated temperatures in order to burn off soils and deposits Self-Clean Whole turkeys, whole chickens, hams, etc.
(French Door Models) Oven Control Panel Interior Oven Light Switch PROOF 200 250 OFF 500 BROIL Light on Oven Temperature knob is activated when temperature selection is made. Light on Oven Function knob is activated when oven function selection is made. Both lighted rings will pulse when in the preheat mode. Oven On Indicator Light (ring around knob) Product Controls OVEN Off/On Indicator Light OFF CONV.
Setting the Clock Digital Display (Select Models) Product Controls 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 once. 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.
Oven Settings and Functions WARNING FRENCH DOOR MODELS Make sure control knobs are in proper place before using oven. With the knobs removed, the LED lights around the knobs are visible and may cause permanent damage to your eyes. Exposure to LED lights can cause irreparable harm to the retina of the human eye. OFF CLEAN Temperature Control 200 BROIL 300 Product Controls Each oven has a separate temperature control dial and a separate oven function selector.
Oven Settings and Functions Convection Roast* SELF CLEAN Product Controls The convection element runs in conjuction with the inner and outer broil elements.The reversible convection fan runs at a higher speed in each direction.This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.
Oven Settings and Functions Proofing OFF off selfPROOF (French Door model only) OFF BAKE bake clean CLEAN LOW conv. BROIL roast TRU conv. CONVEC bake MED BROIL CONV. BAKE 200 This setting is designed for allowing yeast dough to rise to a temperature conv. tru. broil convec. between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best high low broil broil med broil when the temperature is between 85°F (29°C) and 100°F (38°C).
Clocks and Timers (Digital Display - Select / French Door Models) Product Controls Electronic Timing Center Digital Display SET The Electronic Timing Center is used to program and control all timing functions. It has five display and programming modes that are activated by the four push buttons and the “SET” knob. Both the Bake 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.
Clocks and Timers (Digital Display - Select / French Door Models) 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. Add 30 minutes to the desired bake time to allow for preheat. Turn the “SET” knob until the desired baking time is displayed in hours and minutes.
Clocks and Timers (Analog Clock - Premiere Models) 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. Product Controls To program the Min/SecTimer MIN/SEC TIMER 1. Push and release the “min/sec timer” button.
Clocks and Timers (Analog Clock - Premiere Models) 3. Set the Oven Function selector to the desired function – BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc. 4. Set the temperature control knob to the desired baking temperature. 5. The automatic time bake program is now set! Product Controls 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).
Cooking with your Oven Rack Positions Each oven is equipped with tilt-proof racks and at least 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 and makes removing heavy items from the oven much easier. Below is a list of how many TruGlide racks are found in each oven. Please note that the TruGlide rack can be used in any of the six rack positions.
Cooking with your Oven Baking Tips • Make sure the oven racks are in the desired position before you turn on the oven. • Do not open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time. • Bake to the shortest time suggested and check for doneness before adding more time.
Cooking Tips Conventional Baking Chart Single Rack Position Pan Size Biscuits Yeast Loaf Yeast Rolls Nut Bread Cornbread Gingerbread Muffins Corn Muffins CAKES Angel food Bundt Cupcakes Layer, Sheet Layer, Two Pound COOKIES Brownies Choc. Chip Sugar PASTRY Cream Puffs PIES Crust, Unfilled Crust, Filled Lemon Meringue Pumpkin Custard ENTREES Egg Rolls Fish Sticks Lasagna, frz Pot Pie Gr. Peppers Stuffed Quiche Pizza, 12" Mac.
Convection Baking Chart Single Rack Position Frozen Biscuits Yeast Loaf Yeast Rolls Nut Bread Cornbread Gingerbread Muffins Corn Muffins CAKES Angel food Bundt Cupcakes Layer, Sheet Layer, Two Pound COOKIES Brownies Choc. Chip Sugar PIES Crust, Unfilled Crust, Filled Lemon Meringue Pumpkin Custard ENTREES Egg Rolls Fish Sticks Lasagna, frz Pot Pie Gr. Peppers Stuffed Quiche Pizza, 12" Mac.
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.
Roasting Instructions Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item that is 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.
Conventional Roasting Chart Cooking Tips 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 Turkey Turkey, Stuffed Turkey, Stuffed Turkey Breast Weight Temp Time (min/lb) Rack Position Internal Temp 3 - 6 lbs 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 325° F (163° C) 25 - 30 30 - 35 35 - 40 2 140° F (60° C) 155° F (68° C) 170° F (77° C
Convection Roasting Chart Food Temp Time (min/lb) Rack Position Internal Temp 3 - 6 lbs 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 325° F (163° C) 17 - 22 21 - 24 27 - 30 2 140° F (60° C) 155° F (68° C) 170° F (77° C) 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 17 - 20 21 - 24 2 155° F (68° C) 170° F (77° C) 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 27 - 30 32 - 35 2 155° F (68° C) 170° F (77° C) 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C) 3 - 6 lbs
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. Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.
Broiling Chart Type and Cut of Meat TeBEEF Setting Rack Time (minutes) 14 oz 14 oz 14 oz Hi Broil Hi Broil Hi Broil 3 3 3 8 - 10 10 - 12 11 - 13 10 oz 10 oz 10 oz Hi Broil Hi Broil Hi Broil 3 3 3 7-8 9 - 10 11 - 12 1/4 lb. 1/4 lb. 1/4 lb. Hi Broil Hi Broil Hi Broil 3 3 3 6-7 7-8 8-9 3 3 2 2 2 2 15 - 20 15 - 20 40 - 45 25 - 30 40 - 45 25 - 30 1/2 lb. Med Broil 1/2 lb.
Cleaning & Maintenance Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your oven must be kept clean and maintained properly. Oven Surfaces 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 the Self-Clean Cycle section in Cleaning & Maintenance for complete instructions.
Cleaning & Maintenance Steam Clean (French Door Models - upper oven only) The Professional French door oven design provides total access to the oven interior for easy cleaning in just 20 minutes. The oven interior can be easily reached for better cleaning without straining or kneeling. Steam can be used to clean a lightly soiled oven cavity. 1. With the oven at room temperature, remove all racks and accessories. Pour 12 ounces (1.
Cleaning and Maintenance To start the Self-Clean cycle: 1. Close the door completely. 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.
Trouble Shooting Guide PROBLEM POSSIBLE CAUSE AND/OR REMEDY 1. Oven will not function. Oven is not connected to electrical power. Have electrician check power circuit breaker, wiring and fuses. 2. Oven does not operate in self-clean. Door is not shut tight enough for automatic door latch to lock. 3. Oven is not clean after self-clean cycle. Temperature control knob not rotated all the way past clean until it stops. 4. Broil does not work.
Warranty PROFESSIONAL SERIES BUILT-IN ELECTRIC OVENS WARRANTY THREE YEAR FULL WARRANTY Built-in electric ovens and all of their component parts, except as detailed below*†, are warranted to be free from defective materials or workmanship in normal residential use for a period of three (3) years from the date of original retail purchase or closing date for new construction, whichever period is longer.
Viking Range, LLC 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information call 1-888-845-4641, or visit our web site at vikingrange.com in the US or brigade.
