Viking Double Ovens User manual

F20812D EN (010213)
Use & Care Manual
Professional Built-In Electric Single and
Double Ovens
Viking Range, LLC
111 Front Street
Greenwoo , Mississippi 38930 USA
[phone]
For pro uct information
call 1-888-845-4641,
or visit our web site at
vikingrange.com

Warnings
Your purchase of this pro uct attests to the importance you place upon
the quality an performance of the major appliances you use. With
minimal care, as outline in this gui e, this pro uct is esigne to
provi e you with years of epen able service. Please take the few
minutes necessary to learn the proper an efficient use an care of this
quality pro uct.
Some of the key features of this appliance inclu e:
• A broa range of baking an broiling mo es – up to 9 cooking
mo es in all - to make even your most challenging baking projects a
success.
• Split baking an broiling elements – which re uces preheating time
an provi es greater control an more even heating.
• A reversing fan which is 2 times larger than most on the market – this
allows you to cook foo s more thoroughly an evenly – even when
baking large quantities.
• Four convection mo es offering greater air circulation to shorten
cooking times an cook foo s more evenly.
• Dual broiling elements pro ucing intense ra iant heat for faster
broiling an a larger coverage area.
• Three broiling mo es inclu ing a new low-broil mo e for elicate
broiling an top-browning.
• A lighting system which provi es more light with less glare.
• A profile , hi en bake element for easier cleaning.
• Six a justable rack positions with the largest usable baking space
available in this class.
Your complete satisfaction is our ultimate goal. If you have any questions
or comments about this pro uct, please contact the ealer from whom
you purchase this pro uct – or contact our consumer support center at
1-888-845-4641.
We appreciate your choosing a Viking
Range, LLC pro uct an hope that you
will again select our pro ucts for your
other major appliance nee s. For more
information about the complete
selection of Viking pro ucts, contact
your ealer or go to vikingrange.com
Congratulations
WARNING
If the information in this manual is not followe exactly, a fire
or explosion may result causing property amage, personal
injury or eath.
WARNING
NEVER use this appliance as a space heater to heat or warm
the room. Doing so may result in carbon monoxi e poisoning
an overheating of the oven.
WARNING
Do not use commercial oven cleaners insi e the oven. Use of
these cleaners can pro uce hazar ous fumes or can amage
the porcelain finishes.
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 an may cause
carbon monoxi e poisoning. Aluminum foil linings may also
trap heat, causing a fire hazar .
WARNING
To avoi sickness an foo waste when using automatic time
baking:
• Do not use foo s that will spoil while waiting for cooking to
start, such as ishes with milk or eggs, cream soups, custar s,
fish, pork, poultry, or foo s with stuffing.
• Any foo that has to wait for cooking to start shoul be very
col or frozen before it is place in the oven.
• Do not use foo s containing baking pow er or yeast when
automatic time baking. They will not rise properly.
• Do not allow foo to remain in the oven for more than two
hours after the en of the cooking cycle.
WARNING
To avoi sickness an foo waste, o not allow efroste foo
to remain in the oven for more than two hours.
32

5
Getting Starte
Important Safety Instructions ______________________ 5
Built-In Oven Features____________________________ 7
Pro uct Controls
Oven Control Panel ______________________________ 8
Setting the Clock ____________________________ 12
Oven Settings & Functions ________________________14
Clocks & Timers__________________________________19
Probe Function__________________________________ 25
Cooking Tips
Cooking with Your Oven _________________________ 26
Conventional/Convection Cooking________________ 27
Preheat________________________________________ 28
Conventional Baking Chart _______________________ 30
Convection Baking Chart _________________________ 31
Solving Baking Problems _________________________ 32
Roasting Instructions _____________________________ 33
Using Meat Probe _______________________________ 34
Conventional Roasting Chart _____________________ 35
Convection Roasting Chart _______________________ 36
Broiling Instructions _____________________________ 37
Broiling Chart ___________________________________ 39
Pro uct Care
Convection Dehy rate an Defrost ________________ 40
Cleaning an Maintenance _______________________ 41
Replacing Light _________________________________ 45
Trouble Shooting ________________________________ 46
Service Information ______________________________ 47
Warranty _______________________________________ 48
Rea before operating your oven.
• Use this appliance only for its inten e use as escribe in this
manual. Never use your appliance for warming or heating the room.
This is base on safety consi erations.
• Your unit shoul be installe by a qualifie technician. The appliance
must be installe an electrically groun e accor ing to local co es.
• Do not attempt to repair or replace any part of this appliance unless
specifically recommen e in this manual. All servicing shoul be
referre to a qualifie technician. Warranty service must be performe
by an authorize service agency.
• Chil ren shoul not be left alone in the kitchen while the oven is in
use. CAUTION: Do not store items of interest to chil ren over the
unit. Chil ren climbing to reach items coul be seriously injure .
• Do not hang on oor or allow chil ren to swing on oors.
•GREASE - Grease is flammable an shoul be han le carefully. Do
not use water on grease fires. Flaming grease can be extinguishe
with baking so a or, if available, multipurpose ry chemical or foam
type extinguisher. Let fat cool before attempting to han le it. Do not
allow grease to collect aroun the oven or in vents. Wipe up spillovers
imme iately.
• Loose-fitting or hanging garments shoul never be worn while using
the appliance. Do not rape towels or materials on oven oor
han les. These items coul ignite an cause burns.
• Use only ry pothol ers. Moist or amp pothol ers on hot surfaces
may result in burns from steam. Do not let pothol er touch hot
surface areas. Do not use a towel or other bulky cloth.
• Keep area clean an free from combustible materials, gasoline, an
other flammable liqui s. Never use your oven as a storage space.
Combustible items (paper, plastic, etc.) may ignite an metallic items
may become hot an cause burns.
•WWAARRNNIINNGG::French Door Mo els - DO NOT operate without control
knobs in proper place. With the knobs remove , the LED lights
surroun ing the knobs are visible an may cause permanent amage
to the eyes.
Getting Starte
Im ortant Safety InstructionsTable of Contents
4

76
• Do not heat unopene foo containers; buil up of pressure
may cause the container to explo e an result in injury.
• Always position oven racks in esire location while oven is
cool. If rack must be move while oven is hot, o not let
pothol er contact hot heating element in oven.
• Use care when opening oven oor. Let hot air or steam escape
before removing or replacing foo . Hot air or steam can cause
burns to han s, face an /or eyes.
• Keep oven vents unobstructe . The oven vent is locate at the
front of the oven an vents into the room.
• Do not clean oor gasket. It is essential for a goo tight seal.
Care shoul be taken not to rub, amage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating
such as aluminum foil shoul be use in or aroun any part of
the oven. Improper oven liners may result in a risk of electric
shock or fire. Keep oven free from grease buil up.
• Before self-cleaning the oven, remove broiler pan, broiler gri ,
oven racks, an other utensils. Do not use your oven to clean
other parts. A fan noise shoul be hear uring the cleaning
cycle. If not, call service before self-cleaning again.
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN. Heating elements may be hot even
though they are ark in color. Interior surfaces of an oven
become hot enough to cause burns. During an after use, o
not touch or let clothing or other flammable materials contact
heating elements or interior surfaces of oven until they have ha
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, an the oven oor win ow.
SSAAVVEE TTHHEESSEE IINNSSTTRRUUCCTTIIOONNSS
Getting Starte
Getting Starte
Im ortant Safety Instructions Built-In Electric Oven Features
200
300
400 500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
200
300
400 500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPER OVEN LIGHT
LOWER OVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWER OVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPER OVEN
SET
UPPER TIMED
LOWER TIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
TRU
CONVEC
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWER OVEN
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
SET
BAKE
TIME
START
TIME
PROBE
TEMP
MIN/SEC
TIMER
UPPER
TIMED
LOWER
TIMED
MANUAL
Broil Element
Model/Serial
Number Plate
(under control panel)
Oven Light
Oven Light
Bake Element
Oven Racks
(3/upper oven;
3/lower oven)
Lower Oven
TruConvec™
Element
(Behind Baffle)
Premiere Professional ouble oven is shown above.

98
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
OVEN FUNCTION
OFF
LOWER OVEN
OVEN TEMPERATURE
OFF
400
200
300 500
BROIL
CLEAN
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
TRU
CONVEC
CONV.
BAKE
BAKE
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
UPPER
TIMED
LOWER
TIMED
MANUAL
Timed Bake
Knob
(Premiere Models)
Off/On
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at
any temperature from 200˚ F (93.3° C)
to 550˚ F (287.8° C). There are separate
settings for broiling and self-cleaning.
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
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.
Interior
Oven Light
Indicator
SET
Analog Clock
(Premiere Models)
Pro uct Controls
Pro uct Controls
The Select Professional ouble oven control panel is shown above.
Oven Control Panel ((PPrreemmiieerree//SSeelleecctt MMooeellss))

11
Pro uct Controls
Pro uct Controls
Oven Control Panel ((FFrreenncchh DDoooorr MMooeellss))
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
SET
OVEN CLEAN OVEN
OVEN
LIGHT LOW
BROIL
PROOF
MED
BROIL
HI
BROIL CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
OVEN FUNCTION
LOWER OVEN
OVEN TEMPERATURE
OFF
400
200
300 500
BROIL
CLEAN
MIN/SEC
TIMER BAKE TIME START TIME
TRU
CONVEC
CONV.
BAKE
PROBE
OFF
BAKE
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
250
350 450
Off/On
Indicator Light
Temperature Control
Each oven has a separate temperature
control dial. The controls can be set at
any temperature from 200˚ F (93.3° C)
to 550˚ F (287.8° C). There are separate
settings for broiling and self-cleaning.
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
Proof
Designed for allowing yeast dough to rise to
a temperture between 850 F (290 C)
and 1000 F (380 C)
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
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.
Interior
Oven Light
Switch
SET
Self-Clean
Indicator Light
Oven On Indicator Light
(ring around knob)
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.
10

12 13
*NOTE: The PROBE function is inclu e on Premiere Mo els.
Setting the Clock Setting the Clock
Digital Display ((SSeelleecctt MMooeellss))
The time-of- ay must be set before any
other program can be use . When your
oven is first connecte to the power in
your home, the timer isplay will show --:--
.
To program the time-of- ay:
1. Press the “CLOCK”* button once. 12:00 will be isplaye with the wor
SET in the upper right corner.
2. Turn the “SET” knob until the correct time-of- ay is isplaye . AM an
PM are not in icate .
3. Press the “CLOCK” button again. The wor SET will isappear an the
correct time is now set into the timer.
The time-of- ay can be change by following steps 1 through 3. It cannot
be change while there is a Bake Hours or Start Time cycle programme
into the timer.
Digital Display ((FFrreenncchh DDoooorr MMooeellss))
1. Press an hol the “min/sec timer” an
“bake time” buttons simultaneously.
2. Turn the “Set” knob to set the igital
clock.
3. Release the “min/sec timer” an “bake
time” buttons.
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
Analog Display ((PPrreemmiieerree MMooeellss))
Synchronizing the analog an igital clocks:
NOTE: It is important to always synchronize
the analog an igital clocks before setting
the time-of- ay.
1. Press an release the “start
time” button. NOTE: This is only
necessary after a power outage or for the
first time to set the clock.
2. Press an hol the “min/sec
timer” an start time buttons
simultaneously.
3. Turn the “Set” knob to move
the han s on the analog clock
to 30 minutes ahea of the
current time. Release hol from “start time” an “min/sec
timer” buttons.
4. After several secon s, the isplay will blink. Press an hol the
“min/sec timer” button an turn the “Set” knob to set the
igital clock so that it matches exactly with the analog clock.
The clocks are now synche an you can now set the time of
ay.
The time-of- ay must be set before any other program can be
use .
Setting the time-of- ay:
1. Push an hol the “min/sec timer” an “bake time” buttons
simultaneously.
2. Turn the “Set” knob until correct time is isplaye on the
igital clock.
3. Release hol from “min/sec timer” an “bake time” buttons.
The analog clock’s time will automatically set to match the
igital clock.
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
PROBE
TEMP
Pro uct Controls
Pro uct Controls

14 15
Oven Settings and Functions
Temperature Control
Each oven has a separate temperature control ial an
a separate oven function selector. The controls can be
set at any temperature from 200° F (93.3° C ) to 550° F
(287.8° C). There are separate settings for broiling an
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 an lower ovens have interior oven lights that
are controlle by one switch on the control panel. Push
the switch to turn the interior oven lights on an off.
Two-Element Bake
Full power heat is
ra iate from the bake
element in the bottom
of the oven cavity an
supplemental heat is
ra iate from the broil
element. This function
is recommen e for
single rack baking.
Many cookbooks
contain recipes to be
cooke in the
conventional manner.
Conventional baking/
roasting is particularly
suitable for ishes that require a high temperature. Use this
setting for baking, roasting, an casseroles.
OFF
400
200
300 500
BROIL
CLEAN
two-element bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
OVEN
LIGHT
Pro uct Controls
Pro uct Controls
TruConvec™
The rear element only
operates at full
power. There is no
irect heat from the
bottom or top
elements. The
motorize fan in the
rear of the oven
circulates air in the
oven cavity for even
heating. Use this
setting for foo s that
require gentle cooking such as pastries, souffles, yeast brea s, quick
brea s an cakes. Brea s, cookies, an other bake goo s come
out evenly texture with gol en crusts. No special bakeware is
require . Use this function for single rack baking, multiple rack
baking, roasting, an preparation of complete meals. This setting is
also recommen e when baking large quantities of bake goo s at
one time.
Oven Settings and Functions
TruConvec
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Convection Bake
The bottom element
operates at full
power, an the top
broil element
operates at
supplemental power.
The heate air is
circulate by the
motorize fan in the
rear of the oven
provi ing a more
even heat
istribution. This even
circulation of air equalizes the temperature throughout the oven
cavity an eliminates the hot an col spots foun in conventional
ovens. A major benefit of convection baking is the ability to prepare
foo in quantity using multiple racks – a feature not possible in a
stan ar oven. When roasting, cool air is quickly replace , searing
meats on the outsi e an retaining more juices an natural flavor on
the insi e with less shrinkage. With this heating metho , foo s can
be bake an roaste at the same time with minimal taste transfer,
even when ifferent ishes are involve , such as cakes, fish or meat.
The hot air system is especially economical when thawing frozen
foo . Use this setting for baking an roasting.
convection bake
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
FFRREENNCCHH DDOOOORR MMOODDEELLSS
Make sure control knobs are in proper place before using oven.
With the knobs remove , the LED lights aroun the knobs are visible
an may cause permanent amage to your eyes. Exposure to LED
lights can cause irreparable harm to the retina of the human eye.

16 17
Oven Settings and Functions
Convection
Roast*
The convection
element runs in
conjuction with the
inner an outer
broil elements.The
reversible
convection fan runs
at a higher spee in
each irection.This
transfer of heat
(mainly from the
convection element) seals moisture insi e of large roasts. A time
savings is gaine over existing, single fan convection roast mo es.
Use this setting for whole turkeys, whole chickens, hams, etc.
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Pro uct Controls
Pro uct Controls
TM
Convection
Broil*
The top element
operates at full
power. This
function is exactly
the same as regular
broiling with the
a itional benefit
of air circulation by
the motorize fan in
the rear of the
oven. Smoke is
re uce since the airflow also re uces peak temperatures on the
foo . Use this setting for broiling thick cuts of meats.
*This function uses a high-spee convection fan for optimum
cooking performance. Some noise may be notice from this high
fan spee . This is normal.
convection broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Oven Settings and Functions
High-Broil
Heat ra iates from both
broil elements, locate in
the top of the oven cavity,
at full power. The istance
between the foo s an
the broil elements
etermines broiling spee .
For "fast" broiling, foo
may be as close as 2
inches (5 cm) to the broil
element. "Fast" broiling is
best for meats where "rare
to me ium" oneness is
esire . Use this setting for broiling small an average cuts of meat.
Low-Broil
This mo e uses only a
fraction of the available
power to the inner broil
element for elicate 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.
high-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
low-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Me ium-Broil
Inner an outer broil
elements pulse on an
off to pro uce less heat
for “slow” broiling.
Allow about 4 inches (10
cm.) between the top
surface of the foo an
the broil element.
"Slow" broiling is best
for chicken an ham in
or er to broil foo
without over-browning it.
Use this setting for broiling small an average cuts of meat.
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST

18 19
Oven Settings and Functions
Pro uct Controls
Pro uct Controls
Self-Clean
The pyrolytic self-cleaning cycle is esigne to eliminate
the nee for scrubbing an scouring foo bake onto
the oven interior. During this cycle, the oven reaches
elevate temperatures in or er to burn off soils an
eposits. An integral smoke eliminator re uces o ors associate with the
soil burn-off. A pow er ash resi ue is left in the bottom of the oven after
completion of the self-clean cycle. When the oven has coole , remove any
ash from oven surfaces with a amp sponge or cloth.
Convection Dehy rate
With the selector set to TruConvec an
the temperature control on 200°F
(93.3°C), warm air is circulate by a
motorize fan in the rear of the oven.
Over a perio of time, the water is
remove from the foo by evaporation. Removal of water inhibits growth
of microorganisms an retar s the activity of enzymes. It is important to
remember that ehy ration oes not improve the quality, so only fresh,
top-quality foo s shoul be use .
Convection Defrost
With the selector set to TruConvec an
the temperature control off, air is
circulate by a motorize fan in the rear
of the oven. The fan accelerates natural
efrosting of the foo without heat. To avoi sickness an foo waste, o
not allow efroste foo to remain in the oven for more than two hours.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
OFF
400
200
300 500
BROIL
CLEAN
OFF
400
200
300 500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300 500
BROIL
CLEAN
Proofing
(FFrreenncchh DDoooorr mmooeell oonnllyy))
This setting is esigne for allowing
yeast ough to rise to a temperature
between 85°F (29°C) an 100°F ( 38°C). Yeast oughs rise or “proof”
best when the temperature is between 85°F (29°C) an 100°F (38°C).
To make sure the ough is warm enough, cover the bowl loosely with
plastic wrap an /or cloth towel. Turn the oven function selector to
“PROOF”. Turn Temperature control until the oven light comes on
(typically aroun 200 egrees on the knob setting). Note that the Proof
function is esigne to keep the oven between 85°F an 100°F
regar less of what temperature the knob is set at. Place the bowl on
the center rack of the oven an close oor. When you think the ough
has ouble in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the
ough. If the in entation remains, the ough has risen enough.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
PROOF
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Electronic Timing Center
Digital Display
The Electronic Timing Center is
use to program an control all
timing functions. It has five
isplay an programming mo es
that are activate by the four
push buttons an the “SET”
knob. Both the Bake Time mo e
an the Min/Sec Timer mo e can
be use to time cooking perio s.
These features can even be use
at the same time when both ovens
are in use. However, only Bake
Time an Self-Cleaning (Select
mo el only) mo es shut the oven
off automatically when the time program is over. For example, you
can time bake a casserole in the upper oven using the Bake Time
mo e, while broiling in the lower oven using the Min/Sec Timer. One
oven can also be cleane while timing foo s in the other oven using
the Min/Sec Timer.
Setting the Min/Sec Timer
The Min/Sec Timer is esigne for accurate timing an is i eal for
baking elicate items such as biscuits, cookies, an popovers, an for
precise broiling. The Min/Sec Timer can be use at the same time the
Bake Hours or Start Time functions are in use. It can be use for timing
up to 24 hours. When setting the timer, the time isplaye will increase
in 1 minute increments. When the timer counts own to 1 minute, the
timer alarm will give two short beeps an the isplay changes from
hours:minutes to secon s only.
To program the Min/Sec Timer
1. Press the “MIN/SEC TIMER” button. The timer will isplay :00 an
the wor TIMER will be isplaye in the lower right corner.
2. Turn the “SET” knob until the esire uration time is isplaye .
The Min/Sec Timer is now programme . The alarm will soun at the
en of the count own. The program can be cancelle anytime by
setting the remaining time to :00. To change back to the time-of- ay,
press the “CLOCK” button on Select mo els or “PROBE” on French
Door mo els. Notice that a small clock will be isplaye in the upper
right corner to in icate that a program is in progress. The isplay will
return automatically to the Min/Sec Timer after a few secon s.
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Clocks and Timers
((DDiiggiittaall DDiissppllaayy -- SSeelleecctt // FFrreenncchh DDoooorr MMooeellss))
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
SSeelleecctt MMooeellss
FFrreenncchh DDoooorr MMooeellss

20 21
Timer Alarm
At the en of a Min/Sec Timer program or Bake Hours program, the alarm
will consist of three beeps followe by two beeps every 10 secon s until
the “MIN/SEC TIMER” button is presse . Whenever a vali function key
is presse or when a control function starts automatically, one beep will be
soun e . When an invali function key is presse , two beeps will be
soun e .
Setting the Automatic Start Time Bake Program
The Bake Hours an Start Time mo es of the timer can be use to
automatically turn the oven on an off at a preselecte time. The
Automatic Time Bake program is i eal for foo s with no anger of
spoilage uring the time the oven is left off.
To Set The Automatic Time Bake Program:
1. Set the start time:
A) For Single Ovens – Program the start time by pressing the “START
TIME” button an turning the “SET” knob until the esire start time is
isplaye . This is the time of ay you want the foo to begin cooking.
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
isplay). Press the “START TIME” button twice to set the starting time
for the lower oven (LOWER OVEN will show on the isplay). Then
program the start time by turning the “SET” knob until the esire
start time is isplaye . This is the time of ay you want the foo to
begin cooking.
2. Set the esire baking time:
Once the start time is set, the isplay will switch to :00 an
the wor s SET, COOK an TIME will appear on the right si e of the
isplay. You will now enter the esire baking time.
Turn the “SET” knob until the esire baking time is isplaye in hours
an minutes. Once the esire bake time is set, the wor SET will
isappear an the wor DELAY will appear in the isplay in icating
that the Bake Hours program has been set.
NOTE: For Double Ovens, the wor DELAY will show with either UPPER
OVEN or LOWER OVEN epen ing on which oven has been selecte .
3. Set the Oven Function selector to the esire function – BAKE,
CONVECTION BAKE, OR TRUCONVEC™, etc.
Pro uct Controls
Pro uct Controls
Clocks and Timers
((DDiiggiittaall DDiissppllaayy -- SSeelleecctt // FFrreenncchh DDoooorr MMooeellss))
4. Set the temperature control knob to the esire baking
temperature.
5. The automatic time bake program is now set!
NOTE: The isplay will continue to show the amount of bake
time that was programme (this will remain until the programme
start time is reache ). You can return the isplay to clock mo e
by pressing the “CLOCK” button on the Select mo els or
“PROBE” on the French oor mo els. Notice that a small clock
will be isplaye in the upper right corner to in icate that a
program is in progress. Switch back to the timer mo e by
pressing the “BAKE HOURS” button.
6. When the specifie time is reache , the oven will
automatically turn on. It will bake for the programme amount
of time at the selecte temperature.
NOTE: At one minute from the en of the specifie bake
program, the oven timer will beep once. At the en of the
specifie bake program, the oven will automatically turn off an
the timer will soun a series of three beeps. This will continue
until the “START TIME” button is presse . The isplay will then
return to isplaying the time.
NOTE: Setting the remaining uration time to :00 will cancel the
Automatic Bake program.
Clocks and Timers
((DDiiggiittaall DDiissppllaayy -- SSeelleecctt // FFrreenncchh DDoooorr MMooeellss))

22 23
Pro uct Controls
Pro uct Controls
Setting the Min/Sec Timer
The Min/Sec Timer is esigne
for accurate timing an is i eal
for baking elicate items such as
biscuits, cookies, an popovers,
an for precise broiling. The
Min/Sec timer can be use at the
same time the Bake Hours or
Start Time functions are in use. It
can be use for timing up to 24
hours.
To program the
Min/SecTimer
1. Push an release the “min/sec timer” button.
2. Rotate “Set” knob until esire uration of time is isplaye . Timer
starts secon s after “Set” knob stops rotating. A tone in icates the
timer has starte .
When the timer has one minute remaining, the timer will soun twice
an begin to count own by secon s. A tone will soun three times
in icating the time is complete an twice every ten secon s after
completion until timer function is cleare .
NOTE: Press any function button to clear a complete cycle or function.
Setting the Bake Time Program
The Bake Time program is use for controlle timing of bake or
roaste foo s. At the en of the time cycle, the oven automatically
turns off.
Setting the Automatic Start Time Bake Program
The Bake Time program is use for controlle timing of bake or
roaste foo s. At the en of the time cycle, the oven automatically
turns off
To Set The Bake Time Program
1. Turn the TIMED BAKE knob to “time ” for single ovens or “upper
time ” or “lower time ” position, for ouble ovens.
2. Set the Oven Function Selector to the BAKE, CONVECTION BAKE, or
TRUCONVEC™ position, epen ing upon the type of baking being
use .
Clocks and Timers
((AAnnaalloogg CClloocckk -- PPrreemmiieerree MMooeellss))
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
PROBE
TEMP
3. Set the temperature control knob to the esire temperature an
allow for preheating.
4. Press an release the bake hours button. The timer will isplay :00
with the wor s SET an COOK/TIME in the igital isplay.
5. Turn the “Set” knob until the esire baking time is isplaye in hours
an minutes. Once set, a tone will soun an the cook time/remaining
time an the wor COOK will be isplaye .
The wor COOK will flash an the tone will soun three times when the
time is complete ; oven will turn off. The tone will soun twice every ten
secon s after completion until timer function is cleare .
To set the Automatic Time Bake Program
1. Set the start time:
A) For Single Ovens – Turn the TIMED BAKE knob to “time ”.
Program the start time by pressing the “start time” button an
turning the “Set” knob until the esire start time is isplaye an a
tone is hear . This is the time of ay you want the foo to begin
cooking.
B) For Double Ovens – (Press the “start time” button once to set the
starting time for the upper oven. Press the “start time” button twice
to set the starting time for the lower oven). Then program the start
time by turning the “Set” knob until the esire start time is
isplaye . This is the time of ay you want the foo to begin
cooking.
2. Set the esire baking time:
Once the start time is set, the isplay will switch to :00 an the wor s
SET, COOK an TIME will appear on the right si e of the isplay.
You will now enter the esire baking time. Turn the “Set” knob until
the esire baking time is isplaye in hours an minutes. Once the
esire bake time is set, a tone will be hear an the wor SET will
isappear an the wor DELAY will appear in the isplay in icating
that the Bake Hours program has been set.
NOTE: For Double Ovens, the wor DELAY will show epen ing on
which oven has been selecte .
Clocks and Timers
((AAnnaalloogg CClloocckk -- PPrreemmiieerree MMooeellss))

24 25
Pro uct Controls
3. Set the Oven Function selector to the esire function – BAKE,
CONVECTION BAKE, OR TRUCONVEC™, etc.
4. Set the temperature control knob to the esire baking temperature.
5. The automatic time bake program is now set!
NOTE: The isplay will continue to show the amount of bake time
that was programme (this will remain until the programme start time is
reache ). You can return the isplay to clock mo e by pressing the
“probe/temp” button – Notice that a small clock will be isplaye in the
upper right corner to in icate that a program is in progress. Switch back
to the timer mo e by pressing the “bake hours” button.
6. When the specifie time is reache , the oven will automatically turn
on. It will bake for the programme amount of time at the selecte
temperature.
NOTE: At one minute from the en of the specifie bake program, the
oven timer will beep once. At the en of the specifie bake program,
the oven will automatically turn off an the timer will soun a series of
three beeps. This will continue until the “start time” button is presse .
The isplay will then return to isplaying the time.
NOTE: Setting the remaining uration time to :00 will cancel the
Automatic Bake program.
Pro uct Controls
Clocks and Timers
((AAnnaalloogg CClloocckk -- PPrreemmiieerree MMooeellss))Probe Function
((PPrreemmiieerree//FFrreenncchh DDoooorr MMooeellss))
The meat probe takes the guesswork out of
roasting by cooking foo s to the i eal internal
temperature. Your Viking oven’s built-in probe
will help you prepare meats exactly as you want
them.
To Set the Automatic Probe
Function
1. Insert probe into the meat an sli e into oven.
2. Plug the probe into the outlet locate on left interior wall of the
oven an close oven oor. NOTE: If the probe is not plugge
into the oven when starting a probe function, then the isplay
will flash “no probe”.
3. Select cooking function an set temperature.
4. Press the “PROBE TEMP” button.
5. Turn the “SET” knob to the esire internal temperature. The
wor PROBE an the esire internal temperature will be
isplaye on the lower right of the clock. On Double Ovens,
the manual/time control must be turne to “upper time .”
NOTE: It is recommen e to set the internal temperature
about 10 egrees lower than actual esire internal
temperature. The meat will continue to cook when remove
from the oven an will reach esire internal temperature while
“stan ing”.
The wor PROBE flashes an tone soun s three times when
esire temperature is reache . The tone will soun twice every
ten secon s after completion until probe function is close .
Meat Probe Functions
WARNING
To avoi sickness an foo waste when using automatic time baking:
• Do not use foo s that will spoil while waiting for cooking to start,
such as ishes with milk or eggs, cream soups, custar s, fish, pork,
poultry, or foo s with stuffing.
• Any foo that has to wait for cooking to start shoul be very col
or frozen before it is place in the oven.
• Do not use foo s containing baking pow er or yeast when
automatic time baking. They will not rise properly.
• Do not allow foo to remain in the oven for more than two hours
after the en of the cooking cycle.
Plug
Cable Probe
Handles

26 27
Pro uct Controls
Cooking Tips
Cooking with your Oven
Rack Positions
Each oven is equippe with tilt-proof racks an at least one TruGli e
rack. With the TruGli e rack, the bottom section remains in the oven an
the top section smoothly gli es outwar when pulle . This re uces the
chances of spills an makes removing heavy items from the oven much
easier. Below is a list of how many TruGli e racks are foun in each
oven. Please note that the TruGli e rack can be use in any of the six
rack positions.
•Select Single an Double Ovens – One TruGli e rack (upper
oven only in ouble ovens)
•Premiere/French Door Single Ovens – Two TruGli e racks
•Premiere /French Door Double Ovens – Three TruGli e racks (two in
upper oven an one in lower oven)
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 remove an arrange at various levels. For best results with
conventional baking, o not use more than one rack at a time. It is also
recommen e , when using two racks, to bake with the racks in positions
2 an 4 or positions 3 an 5.
1. Arrange the oven racks in the esire positions BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 2
an 4 or positions 3 an 5.
2. Turn the Oven Function selector to esire function. Cooking starts
imme iately an stops when the Oven Function selector is turne to
OFF.
3. Set the Temperature Control to the esire temperature.
4. Place the foo in the oven after the Oven In icator light goes out.
200
300
400 500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPEROVEN LIGHT
LOWEROVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWEROVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWEROVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPEROVEN
SET
UPPERTIMED
LOWERTIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPEROVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWEROVEN
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
200
300
400 500
TEMPERATUREOVEN FUNCTION
OVENCLEAN
UPPEROVEN LIGHT
LOWEROVEN LIGHT
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWEROVEN
TEMPERATUREOVEN FUNCTION
OVENCLEAN
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
LOWEROVEN
TEMPERATUREOVEN FUNCTION
OFF
CLEAN
BROIL
OFF
BAKE
CONV.
BAKE
CONV.
BROIL
SELF
CLEAN
MAXI
BROIL
MINI
BROIL
TRU
CONVEC
OVENCLEAN
UPPEROVEN
SET
UPPERTIMED
LOWERTIMED
MANUAL
OVEN FUNCTION
OFF
BAKE
UPPEROVEN
CLEAN OVEN CLEAN OVEN
OVEN
LIGHT
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
TRU
CONVEC
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
OVEN FUNCTION
OFF
BAKE
LOWEROVEN
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300 500
BROIL
CLEAN
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
UPPER
TIMED
LOWER
TIMED
MANUAL
SET
BAKE
TIME
START
TIME
PROBE
TEMP
MIN/SEC
TIMER
Conventional/Convection Cooking
Because of variations in foo ensity, surface texture an consistency,
some foo s may be prepare more successfully using the conventional
bake setting. For this reason, conventional baking is recommen e
when preparing bake goo s such as custar . The user may fin other
foo s that are also prepare more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan force air to circulate heat throughout the entire oven
cavity creating the optimum cooking environment. Cooking with
convection is inten e when performing multi-rack baking an for
baking heavier foo s. Below are some tips which will allow you to get
the best results out of your oven when cooking with convection.
•As a general rule, re uce the temperature by 25° F (10° C) when
using a convection cooking function.
•Cooking times for stan ar baking an convection baking will be the
same. However, if using convection to cook a single item or smaller
loa then it is possible to have 10-15% re uction in cooking time.
(Remember convection cooking is esigne for multi-rack baking or
cooking large loa s).
•If cooking items which require longer than 45 minutes then it is possible
to see a 10% - 15% re uction in cooking time. This is especially true for
large items cooke in the convection roast function.
•A major benefit of convection cooking is the ability to prepare foo s in
quantity. The uniform air circulation makes this possible. Foo s that
can be prepare on two or three racks at the same time inclu e: pizza,
cakes, cookies, biscuits, muffins, rolls, an frozen convenience foo s.
•For three-rack baking, use any combination of rack positions 2, 3, 4,
an 5. For two-rack baking, use rack positions 2 an 4 or positions 3
an 5. Remember that the racks are numbere from bottom to top.
•Items cooke in a convection function can be easily over bake . This
being the case, it is usually a goo i ea to pull items out of the oven
just before they seem to be one. Items will continue to cook right
after they are set out of the oven.
•Some recipes, especially those that are homema e, may require
a justment an testing when converting from stan ar to convection
mo es. If unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection gui elines liste for the similar foo type. If the foo is
not prepare to your satisfaction uring this first convection trial, a just
only one recipe variable at a time (cooking time, rack position, or
temperature) an repeat the convection test. Continue a justing one
recipe variable at a time until satisfactory results are achieve .
Cooking with your Oven

28 29
Cooking Tips
Cooking Tips
Baking Tips
• Make sure the oven racks are in the esire position before you
turn on the oven.
• Do not open the oor frequently uring baking. Look through the
oor win ow to check oneness whenever possible. If you must open
the oor, the best time is uring the last quarter of the baking time.
• Bake to the shortest time suggeste an check for oneness before
a ing more time. For bake goo s, a stainless steel knife place in
the center of the pro uct shoul come
out clean when one.
• Use the pan size an type
recommen e by the recipe to ensure
best results. Cakes, quick brea s,
muffins, an cookies shoul be bake in
shiny, reflective pans for light, gol en
crusts. Avoi the use of ol , arkene
pans. Warpe , ente , stainless steel
an tin-coate pans heat unevenly an
will not give uniform baking results.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 pro uce the best results.
• When baking on more than one rack, it is recommen e to use one of
the convection mo es an the 2n an 4th position or the 3r an 5th
position for more even baking. When baking on three racks, use any
combination of positions 2, 3, 4, an 5 for more consistent results.
• Stagger pans in opposite irections when two racks an several pans
are use in conventional bake. If possible, no pan shoul be irectly
above another.
• Allow 1 to 2 inches of air space aroun all si es of each pan for even
air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
Cooking with your Oven Preheat
Preheat
For best results, it is extremely important that you preheat your oven
to the esire cooking temperature before placing foo items in the
oven to begin cooking. In many cooking mo es, partial power from
the broiler is use to bring the oven to the preheat temperature.
Therefore, placing foo items in the oven uring preheat mo e is
not recommen e . The Viking Rapi Rea y™ Preheat System is
engineere so that the oven is brought to the esire set
temperature in a manner which will provi e the optimum cooking
environment base on the selecte cooking mo e in the shortest
possible time.
For instance, the preheat mo e for TruConvec™ is esigne to be
brought up to the set point temperature in a ifferent manner than
the preheat mo e for CONVENTIONAL BAKE. This is because
TRUCONVEC is esigne for multi-rack baking. So it is extremely
critical that all rack positions have reache the esire cooking
temperature. As a result, it is normal for oven to take slightly longer
for the oven to preheat to 350°F (180ºC) in TRUCONVEC mo e
when compare to the amount of time it takes to preheat to 350°F
(180ºC) in CONVENTIONAL B AKE mo e.
Also, preheat time can vary base on some external factors such as
room temperature an power supply. A significantly col er room
temperature or a power supply less than 240 VAC can lengthen the
time it takes for the oven to reach the esire set temperature.
Note: Certai fu ctio s i clude a PREHEAT cycle. O ce set
temperature has bee reached, the ove will automatically exit
PREHEAT a d follow NORMAL OPERATION mode.

30 31
Cooking Tips
Cooking Tips
Conventional Baking Chart
Single Rack Time
Foo Pan Size Position Temp (minutes)
BREADS
Biscuits Cookie Sheet 3 or 4 375° F (191° C) 23-28
Yeast Loaf Loaf Pan 3 or 4 375 ° F (191° C) 30 - 35
Yeast Rolls Cookie Sheet 3 or 4 400 ° F (205° C) 12 - 15
Nut Brea Loaf Pan 3 or 4 375 ° F ( 191° C) 30 - 35
Cornbrea 8" x 8" 3 or 4 400 ° F (205° C) 20 - 25
Gingerbrea 8" x 8" 3 or 4 350 ° F (177° C) 35 - 40
Muffins Muffin Tin 3 or 4 400 ° F (191° C) 17 - 22
Corn Muffins Muffin Tin 3 or 4 375 ° F (191° C) 17 - 22
CAKES
Angel foo Tube pan 1 or 2 350 ° F (177° C) 35 - 45
Bun t Tube pan 2 350 ° F (177° C) 40 - 50
Cupcakes Muffin pan 3 or 4 350 ° F (177° C) 17 - 22
Layer, Sheet 13" x 9" 3 or 4 350 ° F (177° C) 40 - 50
Layer, Two 9" roun 3 or 4 350 ° F (177° C) 30 - 35
Poun Loaf pan 3 350 ° F (177° C) 60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350 ° F (177° C) 25 - 28
Choc. Chip Cookie Sheet 3 or 4 375 ° F (191° C) 12 - 15
Sugar Cookie Sheet 3 or 4 350 ° F (177° C) 10 - 12
PASTRY
Cream Puffs Cookie Sheet 3 or 4 400 ° F (205° C) 30 - 35
PIES
Crust, Unfille 9" Roun 3 or 4 425 ° F (218° C) 10 - 12
Crust, Fille 9" Roun 3 or 4 375 ° F (191° C) 55 - 66
Lemon Meringue 9" Roun 3 or 4 350 ° F (177° C) 12 - 15
Pumpkin 9" Roun 3 or 4 400 ° F (177° C) 55 - 65
Custar 6 - 4 oz cups 3 or 4 350 ° F (177° C) 35 - 40
ENTREES
Egg Rolls Cookie Sheet 3 or 4 400 ° F (205° C) 12 - 15
Fish Sticks Cookie Sheet 3 or 4 425 ° F (218° C) 18 - 21
Lasagna, frz Cookie Sheet 3 or 4 375 ° F (191° C) 65 - 75
Pot Pie Cookie Sheet 3 or 4 400 ° F (205° C) 35 - 40
Gr. Peppers Stuffe 13" x 9" 3 or 4 375 ° F (191° C) 65 - 70
Quiche 9" Roun 3 or 4 400 ° F (205° C) 25 - 30
Pizza, 12" Cookie Sheet 3 or 4 400 ° F (205° C) 15 - 20
Mac. & Cheese, frz Cookie Sheet 3 or 4 375 ° F (191° C) 60 - 65
VEGETABLES
Bake Potatoes On Rack 3 or 4 375 ° F (191° C) 60 - 65
Spinach Souffle 1 qt. Casserole 3 or 4 350 ° F (177° C) 45 - 50
Squash Cookie Sheet 3 or 4 375 ° F (191° C) 50 - 55
French Fries Cookie Sheet 3 or 4 425 ° F (218° C) 15 - 20
Convection Baking Chart
Single Rack Time
Foo Pan Size Position Temp (minutes)
BREADS
Frozen Biscuits Cookie Sheet 2 & 4 / 1, 3, & 5 350 ° F (177° C) 23 - 28
Yeast Loaf Loaf Pan 3 or 4 350 ° F (177° C) 30 - 35
Yeast Rolls Cookie Sheet 2 & 4 / 1, 3, & 5 375 ° F (191° C) 12 - 15
Nut Brea Loaf Pan 3 or 4 350 ° F (177° C) 30 - 35
Cornbrea 8" x 8" 2 & 4 375 ° F (191° C) 20 - 25
Gingerbrea 8" x 8" 2 & 4 325 ° F (163° C) 35 - 40
Muffins Muffin Tin 2 & 4 / 1, 3, & 5 375 ° F (191° C) 17 - 22
Corn Muffins Muffin Tin 2 & 4 / 1, 3, & 5 350 ° F (177° C) 17 - 22
CAKES
Angel foo Tube pan 1 or 2 325 ° F (163° C) 30 - 35
Bun t Tube pan 3 or 4 325 ° F (163° C) 35 - 40
Cupcakes Muffin pan 2 & 4 / 1, 3, & 5 325 ° F (163° C) 15 - 17
Layer, Sheet 13" x 9" 2 & 4 325 ° F (163° C) 30 - 32
Layer, Two 9" roun 2 & 4 325 ° F (163° C) 25 - 30
Poun Loaf pan 3 325 ° F (163° C) 5 - 50
COOKIES
Brownies 13" x 9" 2 & 4 325 ° F (163° C) 25 -28
Choc. Chip Cookie Sheet 1 - 5 350 ° F (177° C) 10 - 12
Sugar Cookie Sheet 1 - 6 325 ° F (163° C) 10 - 15
PIES
Crust, Unfille 9" Roun 2 & 4 400 ° F (205° C) 7 - 9
Crust, Fille 9" Roun 2 & 4 350 ° F (177° C) 55 - 65
Lemon Meringue 9" Roun 2 & 4 325 ° F (163° C) 4 - 5
Pumpkin 9" Roun 2 & 4 325 ° F (163° C) 55 - 65
Custar 6 - 4oz cups 2 & 4 325 ° F (163° C) 30 - 35
ENTREES
Egg Rolls Cookie Sheet 2 or 4 375 ° F (191° C) 12 - 15
Fish Sticks Cookie Sheet 2 or 4 400 ° F (205° C) 18 -21
Lasagna, frz Cookie Sheet 2 or 4 350 ° F (177° C) 60 - 70
Pot Pie Cookie Sheet 2 or 4 375 ° F (191° C) 35 - 40
Gr. Peppers Stuffe 13" x 9" 2 or 4 350 ° F (177° C) 60 - 70
Quiche 9" Roun 2 or 4 375 ° F (191° C) 25 - 30
Pizza, 12" Cookie Sheet 2 or 4 375 ° F (191° C) 15 - 20
Mac. & Cheese, frz Cookie Sheet 2 or 4 350 ° F (177° C) 60 - 65
VEGETABLES
Bake Potatoes On Rack 2 or 4 350 ° F (177° C) 60 - 65
Spinach Souffle 1 qt.Casserole 2 or 4 325 ° F (163° C) 45 - 50
Squash Cookie Sheet 2 or 4 350 ° F (177° C) 50 - 55
French Fries Cookie Sheet 2 or 4 400 ° F (205° C) 15 - 20
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Notes

32 33
Cooking Tips
Cooking Tips
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes an recommen e reme ies for the most common
problems. It is important to remember that the temperature setting an
cooking times you are accustome to using with your previous oven may
vary slightly from those require with this oven. If you fin this to be true, it
is necessary for you to a just your recipes an cooking times accor ingly.
PROBLEM CAUSE REMEDY
Cakes burne on the 1. Oven was too hot 1. Re uce temperature
si es or not one 2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Re uce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
A liqui
2. Oven too hot 2. Re uce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warpe 3. Use proper pan
Foo too brown on 1. Oven oor opene 1. Use oor win ow to
bottom too often check foo
2. Dark pans being use 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting 4. A just to conventional
or convection setting
as nee e
5. Pan too large 5. Use proper pan
Foo too brown on 1. Rack position too high 1. Use recom. rack position
top 2. Oven not preheate 2. Allow oven to preheat
3. Si es of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burne aroun 1. Oven too hot 1. Re uce temperature
e ges 2. Too many pans use 2. Re uce no. of pans
3. Oven not preheate 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans use 2. Re uce no. of pans
3. Oven not preheate 3. Allow oven to preheat
COMMON BAKING PROBLEM / REMEDIES
Solving Baking Problems Roasting Instructions
Always use the broiler pan an gri supplie with each oven. The hot air
must be allowe to circulate aroun the item that is being roaste . Do
not cover what is being roaste . Convection roasting seals in juices
quickly for a moist, ten er pro uct. Poultry will have a light, crispy skin
an meats will be browne , not ry or burne . Cook meats an poultry
irectly from the refrigerator. There is no nee for meat or poultry to
stan at room temperature.
• As a general rule, to convert conventional recipes to convection
recipes, re uce the temperature by 25°F (-3.9°C) an the cooking
time by approximately 10 to 15%.
• Always roast meats fat si e up in a shallow pan using a roasting rack.
No basting is require when the fat si e is up. Do not a water to
the pan as this will cause a steame effect. Roasting is a ry heat
process.
• Poultry shoul be place breast si e up on a rack in a shallow pan.
Brush poultry with melte butter, margarine, or oil before an uring
roasting.
• For convection roasting, o not use pans with tall si es as this will
interfere with the circulation of heate air over the foo .
• 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 bo y an leg into the thickest part of
the inner thigh.) The tip of the probe shoul not touch bone, fat, or
gristle to ensure an accurate rea ing. Check the meat temperature
halfway through the recommen e roasting time. After rea ing the
thermometer once, insert it
¼ inch (1.3 cm) further into the meat, then take a secon rea ing. If the
secon temperature registers below the first, continue cooking the
meat.
• Roasting times always vary accor ing to the size, shape an quality of
meats an poultry. Less ten er cuts of meat are best prepare in the
conventional bake setting an may require moist cooking techniques.
Remove roaste meats from the oven when the thermometer registers
5°F (2°C) to 10°F
(4°C) lower than the esire oneness. The meat will
continue to cook after removal from the oven. Allow roasts
to stan 15 to 20 minutes after roasting in or er to make
carving easier.
• If using a cooking bag, foil tent, or other cover, use the conventional
bake setting rather than either convection setting.

34 35
Cooking Tips
Cooking Tips
Using the Meat Probe
((PPrreemmiieerree//FFrreenncchh DDoooorr MMooeellss))
For many foo s, especially roasts an poultry, internal foo temperature is
the best test for oneness. The meat probe takes the guesswork out of
roasting by cooking foo s to the exact oneness you want. NOTE: Double
oven mo els have a probe in the upper oven only.
Use of probes other than the one provi e with this pro uct may result in
amage to the probe. Use the han les of the probe an plug when
inserting an removing them from the meat an outlet.
• To avoi amaging your probe, o not use tongs to pull on the cable
when removing.
• To avoi breaking the probe, make sure foo is completely efroste
before inserting.
• To prevent possible burns, o not unplug the probe from the outlet
until the oven has coole .
• Never leave the probe insi e the oven uring a self-cleaning cycle.
• Do not store the probe in the oven.
After preparing the meat an placing on broiler pan, follow these steps for
proper probe placement.
1. Lay the probe on the outsi e of the meat along the top or si e an
mark with your finger where the e ge of the meat comes to on the
probe. The point shoul rest in the center of the thickest meaty part of
the roast.
2. Insert the probe completely into the meat. It shoul 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 an parallel to the leg
of a whole turkey.
3. When setting the probe temperature, it is recommen e to set the
temperature about 10° F (4°C) lower than esire internal temperature.
The meat will continue to cook when remove from the oven an will
reach the esire oneness while “stan ing”.
Time Rack Internal
Foo Weight Temp (min/lb) Position Temp
BEEF
Rib Roast
Rare 3 - 6 lbs 325°F (163°C) 25 - 30 2 140°F (60°C)
Me ium 3 - 6 lbs 325°F (163°C) 30 - 35 155°F (68°C)
Well one 3 - 6 lbs 325°F (163°C) 35 - 40 170°F (77°C)
Rump Roast
Me ium 3 - 6 lbs 325°F (163°C) 35 - 40 2 155°F (68°C)
Well one 3 - 6 lbs 325°F (163°C) 40 - 45 170°F (77°C)
Tip Roast
Me ium 3 - 6 lbs 325°F (163°C) 40 - 45 2 155°F (68°C)
Well one 3 - 6 lbs 325°F (163°C) 45 - 50 170°F (77°C)
LAMB
Lamb Leg 3 - 6 lbs 325°F (162°C) 30 - 40 2 180°F (82°C)
PORK
Pork Loin 3 - 6 lbs 325°F (162°C) 35 - 40 2 180°F (82° C)
Pork Chops 350°F (177°C) 55 - 60 3 180°F (82°C)
1" thick total time
Ham, fully 8 - 12 lbs 325°F (163°C) 17 - 20 1 130°F (54°C)
Cooke
POULTRY
Chicken, Whole 3 - 6 lbs 375°F (191°C) 30 - 35 1 180°F (82°C)
Turkey, 10 - 16 lbs 325°F (163°C) 15 - 20 1 180°F (82°C)
Unstuffe
Turkey 20 - 24 lbs 325°F (163°C) 15 - 20 1 180°F (82°C)
Turkey, Stuffe 10 - 16 lbs 325°F (163°C) 17 - 22 1 180°F (82°C)
Turkey, Stuffe 20 - 24 lbs 325°F (163°C) 17 - 22 1 180°F (82°C)
Turkey Breast 4 - 6 lbs 325°F (163°C) 18 - 22 1 180°F (82°C)
Conventional Roasting Chart

36 37
Cooking Tips
Cooking Tips
Time Rack Internal
Foo Weight Temp (min/lb) Position Temp
BEEF
Rib Roast
Rare 3 - 6 lbs 325° F (163° C) 17 - 22 2 140° F (60° C)
Me ium 3 - 6 lbs 325° F (163° C) 21 - 24 155° F (68° C)
Well one 3 - 6 lbs 325° F (163° C) 27 - 30 170° F (77° C)
Rump Roast
Me ium 3 - 6 lbs 325° F (163° C) 17 - 20 2 155° F (68° C)
Well one 3 - 6 lbs 325° F (163° C) 21 - 24 170° F (77° C)
Tip Roast
Me ium 3 - 6 lbs 325° F (163° C) 27 - 30 2 155° F (68° C)
Well one 3 - 6 lbs 325° F (163° C) 32 - 35 170° F (77° C)
LAMB
Lamb Leg 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)
PORK
Pork Loin 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C)
Pork Chops 325° F (162° C) 35 - 40 3 180° F (82° C
1" thick total time
Ham, fully 8 - 12 lbs 325° F (163° C) 12 - 14 1 130° F (54° C)
Cooke
POULTRY
Chicken, Whole 3 - 6 lbs 375° F (191° C) 20 - 25 1 180° F (82° C)
Turkey, 10 - 16 lbs 325° F (163° C) 12 - 14 1 180° F (82° C)
Unstuffe
Turkey 20 - 24 lbs 325° F (163° C) 9 - 11 1 180° F (82° C)
Turkey, Stuffe 10 - 16 lbs 325° F (163° C) 13 - 16 1 180° F (82° C)
Turkey, Stuffe 20 - 24 lbs 325° F (163° C) 10 - 13 1 180° F (82° C)
Turkey Breast 4 - 6 lbs 325° F (163° C) 15 - 20 1 180° F (82° C)
Convection Roasting Chart Broiling Instructions
Broiling is a ry-heat cooking metho using irect or ra iant heat. It is
use for small, in ivi ualize cuts such as steaks, chops, an patties.
Broiling spee is etermine by the istance between the foo an the
broil element. Choose the rack position base on esire results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick
an is also more suitable for flat pieces of meat. Convection broiling has
the a vantage of broiling foo slightly quicker than conventional.
Convection broiling of meats pro uces better results, especially for thick
cuts. The meat sears on the outsi e an retains more juices an natural
flavor insi e with less shrinkage.
To Use High-Broil:
1. Arrange the oven rack in the esire position before turning broiler
on.
2. Center the foo on col broiler pan an gri supplie with your oven.
Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil an the Temperature
Control Knob to Broil.
4. Close the oor. There is not a etent to hol the oor in the open
broil stop position. With open oor broiling the broil element oes
not cycle on an off. With close oor broiling the broil element
might cycle on an off if an exten e broiling time is require . A
built-in smoke "eliminator" in the top of the oven helps re uce
smoke an o ors.
To Use Me ium-Broil an Low-Broil:
Follow same steps as liste above except set the Oven Function Selector
to Me ium-Broil or Low-Broil.

38 39
Cooking Tips
Cooking Tips
Broiling Instructions
Broiling Tip
• Always use a broiler pan an gri for broiling. They are esigne to
provi e rainage of excess liqui an fat away from the cooking
surface to help prevent splatter, smoke, an fire.
• To keep meat from curling, slit fatty e ge.
• Brush chicken an fish with butter several times as they broil to
prevent rying out. To prevent sticking, lightly grease broiler tray.
• Broil on first si e for slightly more than half the recommen e time,
season, an turn. Season secon si e just before removing.
• Always pull rack out to stop position before turning or removing
foo .
• 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 foo .
Drippings will bake onto the pan if it is left in the heate oven after
broiling. While pan is hot, place amp paper towel over gri .
Drizzle with liqui ishwashing etergent an pour water over gri .
This will make cleaning of the pan easier, or the broiler pan can be
line with aluminum foil to make cleaning easier. Be sure the foil
exten s up the si e of the pan. Although it is not recommen e ,
the gri can also be covere with foil. Be sure to slit openings to
conform with the openings in the gri so melte fat can rain
through to prevent spattering, smoking, or the possibility of grease
fire.
Type an Time
Cut of Meat Weight Setting Rack (minutes)
Te BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 3 8 - 10
Me ium 14 oz Hi Broil 3 10 - 12
Well one 14 oz Hi Broil 3 11 - 13
T-Bone, 3/4"
Rare 10 oz Hi Broil 3 7 - 8
Me ium 10 oz Hi Broil 3 9 - 10
Well one 10 oz Hi Broil 3 11 - 12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 3 6 - 7
Me ium 1/4 lb. Hi Broil 3 7 - 8
Well one 1/4 lb. Hi Broil 3 8 - 9
CHICKEN
Bnls Breast, 1” 1/2 lb. Me Broil 3 15 - 20
Bnls Breast, 1” 1/2 lb. Convection Broil 3 15 - 20
Bone-in Breast 2- 3 lbs total Me Broil 2 40 - 45
Bone-in Breast 2- 3 lbs total Convection Broil 2 25 - 30
Chicken pieces 2- 3 lbs total Me Broil 2 40 - 45
Chicken pieces 2- 3 lbs total Convection Broil 2 25 - 30
HAM
Ham slice, 1" 1 lb. Me Broil 3 15 - 20
LAMB
Rib Chops, 1" 12 oz. Convection Broil 2 10 - 15
Shoul er 1 lb. Convection Broil 2 15 - 20
PORK
Loin Chops, 3/4" 1 lb. Convection Broil 2 10 - 15
Bacon Me Broil 3 5 - 8
FISH
Salmon Steak 1 lb. Me Broil 2 15 - 20
Fillets 1 lb. Me Broil 2 10 - 15
Broiling Chart