Viking Designer Select DESO127 User manual

Temperature Control
Each oven has a separate temperature control dial and a
separate oven function selector. The controls can be set at any
temperature from 150Þ F (65.6° C) to 550Þ F (287.8° C). 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.
Interior Oven Light Control
The upper and lower ovens have interior oven lights that are
controlled by one switch on the control panel. Push the switch
to turn the interior oven
lights on and off.
Two-Element Bake
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 cook-
books contain recipes to be
cooked in the conventional
manner. Conventional baking/ roasting is particularly suitable for dishes that
require a high temperature. Use this setting for baking, roasting, and casseroles..
TruConvec
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 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.
Setting the Clock
Digital Display
The time-of-day must be
set before any other pro-
gram can be used. When
your oven is first connect-
ed 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.
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.
Analog Display
(Ultra Premium 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
digital display will show 00:00. To
program the time-of-day:
1. Push and hold the “timer” and
“bake hours” buttons at the
same time.
2. Turn the “Set” knob until correct
time is displayed on the digital clock.
3. Release “timer” and “bake hours” buttons.
The analog clock will automatically set after the digital time is set.
SET
BAKE
HOURS
MIN/SEC
TIMER
START
TIME
CLOCK
SET
bake
hours
timer start
time
probe
temp
Set
Oven Control Panel
Oven Function Oven Temperature
Upper Oven
OvenClean
Oven Light
off off
bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
200
broil
clean
300
400
500
Oven Function Oven Temperature
Lower Oven
OvenClean off
off
bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
200
broil manual
clean upper
timed
lower
timed
300
400
500
bake
hours
timer start
time
probe
temp
Set
SET
Off/On
Indicator Light
Temperature Control
Each oven has a separate
temperature control dial. The
controls can be set at any
temperature from 150˚ F to
550˚ F. There are separate
settings for broiling and
self-cleaning.
Interior
Oven Light
Indicator
Oven Function Selector
Bake
Conventional, single rack baking (breads,
cakes, cookies, pastry, pies, entrees,
vegetables)
Convection Bake
Multi-rack baking for heavier or frozen
foods (e.g., 4 frozen pies, pizzas, entrees,
vegetables)
TruConvecTM
Multi-rack baking for breads, cakes,
cookies (up to 6 racks of cookies
at once)
High-Broil
Dark meats at 1” thickness or less where rare
or medium doneness is desired
Medium-Broil
White meats such as chicken or meats
greater than 1” thick that would be
over-browned in high broil
Low-Broil
Delicate broiling such as meringue
Convection Broil
Thicker meats, faster than regular broil &
with less smoke generation
Convection Roast
Whole turkeys, whole chickens, hams, etc.
Self-Clean
A pyrolytic self-cleaning cycle where the
oven reaches elevated
temperatures in order to burn
off soils and deposits
Self-Clean
Indicator Light
Manual/Timed
Control
Analog Clock
with Digital Display
(Ultra Premium Models)
Electronic Timing Center
The Electronic Timing Center
is used to program and control
all timing functions.
IMPORTANT–The Time-of-day
must be set before any other
program can be used.
Digital Clock
(Premium Models)
SET
off
200
broil
clean
300
400
500
two-element bake
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
Oven Light
Oven Settings and Functions
TruConvec
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
*Note: This is an Ultra Premium Control Panel.

Viking Quick Reference Guide
Designer Series
Built-In Electric Single and Double Oven
Convection Bake
The bottom element oper-
ates 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 pro-
viding a more even heat
distribution. This even
circulation of air equalizes
the temperature through-
out the oven cavity and
eliminates the hot and
cold spots 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, 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.
Convection Roast*
The convection element
runs in conjuction with the
inner and outer broil ele-
ments. The reversible con-
vection fan runs at a high-
er speed in each direction.
This transfer of heat (main-
ly from the convection ele-
ment) 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.
Convection Broil*
The top element operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use
this setting for broiling thick cuts
of meat.
*This function uses a high-speed convection
fan for optimum cooking performance.
Some noise may be noticed from this high fan speed. This is normal.
High-Broil
Heat radiates from both broil ele-
ments, located in the top of the
oven cavity, at full power. The dis-
tance between the foods and the
broil elements determines broiling
speed. 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" done-
ness is desired. Use this setting for
broiling small and average cuts of
meat.
Medium-Broil
Inner and outer broil elements
pulse on and off to produce less
heat 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. Use this setting for broiling
small and average cuts of meat.
convection broil
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
high-broil
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
Self-Clean
The pyrolytic self-cleaning cycle is designed to eliminate the need for
scrubbing and scouring food baked onto the oven interior. 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.
Convection Dehydrate
With the selector set to TruConvec and the tempera-
ture control on 150ÞF (65.6Þ C), warm air is circulat-
ed 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.
Convection Defrost
With the selector set to convection cook and the
temperature control off, air is circulated by a motor-
ized 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.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • [phone]
http://www.vikingrange.com
medium-broil
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
Oven Settings
convection bake
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
convection roast
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
Low-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.
low-broil
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
F500010 (M0805VR)
off
200
broil
clean
300
400
500
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.
off
200
broil
clean
300
400
500
off bake
conv.
bake
med
broil
low
broil
hi
broil conv.
broil
self-
clean
conv.
roast
tru.
conv.