Viking Professional Custom VESO1302BR User manual

F20812 EN (022311)
Viking Use & Care Manual
Professional Custom
Built-In Electric Single and Double O ens
Viking Range Corporation
111 Front Street
Greenwoo , Mississippi 38930 USA
[phone]
For pro uct information
call 1-888-VIKING1 (845-4641),
or visit the Viking 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 8
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-VIKING1.
We appreciate your choosing a Viking Range Corporation
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 Started
Important Safety Instructions ______________________ 5
Setting the Clock ________________________________ 7
Product Controls
Oven Control Panel ______________________________
Built-In Oven Features ____________________________10
Oven Settings & Functions ________________________11
Clocks & Timers__________________________________16
Probe Function__________________________________ 22
Cooking Tips
Cooking with Your Oven _________________________ 23
Conventional/Convection Cooking________________ 24
Preheat________________________________________ 26
Conventional Baking Chart _______________________ 27
Convection Baking Chart _________________________ 2
Solving Baking Problems _________________________ 29
Roasting Instructions _____________________________ 30
Using Meat Probe _______________________________ 31
Conventional Roasting Chart _____________________ 32
Convection Roasting Chart _______________________ 33
Broiling Instructions _____________________________ 34
Broiling Chart ___________________________________ 36
Product Care
Convection Dehy rate an Defrost ________________ 37
Cleaning an Maintenance _______________________ 3
Replacing Light _________________________________ 42
Trouble Shooting ________________________________ 43
Service Information ______________________________ 44
Warranty _______________________________________ 45
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 .
•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.
Getting Started
Important 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.
SAVE THESE INSTRUCTIONS
Getting Started
Getting Started
*NOTE: The PROBE function is inclu e on Premiere Mo els.
Important Safety Instructions Setting the Clock
Digital Display (Select Mo els)
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.
Analog Display (Premiere Mo els)
Synchronizing the analog and digital cloc s:
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-day:
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
CLOCK
SET
BAKE
TIME
MIN/SEC
TIMER
START
TIME
PROBE
TEMP
SET

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)
Product Controls
Product Controls
The Select Professional ouble oven control panel is shown above.
Oven Control Panel (Professional Mo els)

1110
Built-In Electric Oven Features Oven Settings an 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
Product Controls
Product Controls
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.

1312
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 an Functions Oven Settings an 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.
TruConvec
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Product Controls
Product Controls
TM
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
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

1514
Oven Settings an 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 or on the top rack. "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.
Oven Settings an Functions
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
Product Controls
Product Controls
Medium-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
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 Dehydrate
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
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

1716
Electronic Timing Center
Digital Display
(Select Mo els)
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 Hours 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 Hours an Self-Cleaning 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 Hours 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. 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.
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 desired 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 .
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Product Controls
Product Controls
Clocks an Timers (Digital Display) Clocks an Timers (Digital Display)

1918
Product 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 desired 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 – 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.
Product 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.
Clocks an Timers (Digital Display) Clocks an Timers (Analog Clock)

2120
Setting the Bake Hours Program
The Bake Hours 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 Hours 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 Hours 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 .
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.
Product Controls
2. Set the desired 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 .
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.
Product Controls
Clocks an Timers (Analog Clock) Clocks an Timers (Analog Clock)

2322
Probe Function
(Premiere Mo els)
The meat probe takes the guesswork out of
roasting by cooking foo s to the i eal internal
temperature. The probe temperature setting is
use to automatically turn the oven off when the
internal temperature of the meat being
roaste is reache .
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, tone soun s three times, an oven
shuts off when esire temperature is reache . The tone will
soun twice every ten secon s after completion until probe
function is close .
Product Controls
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.
Cooking Tips
Cooking with your Oven
Rack Positions
Each oven is equippe with tilt-proof racks an at least one
TruGli e rack. (See chart below for number of TruGli e racks
foun in each oven.) 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 Single Ovens – Two TruGli e racks
•Premiere 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
Plug
Cable Probe
Handles

25
24
Cooking Tips
Cooking Tips
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 forces 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
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

2726
Cooking Tips
Cooking Tips
Conventional Baking Chart
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.
Single Rack Time
Food 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

2928
Cooking Tips
Cooking Tips
Convection Baking Chart
Single Rack Time
Food 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
Notes
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
Rec. TruConvec
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

3130
Cooking Tips
Cooking Tips
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.
Using the Meat Probe (Premiere Mo els)
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”.

33
32
Cooking Tips
Cooking Tips
Time Rack Internal
Food 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
Time Rack Internal
Food 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

35
34
Cooking Tips
Cooking Tips
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 Medium-Broil and Low-Broil:
Follow same steps as liste above except set the Oven Function
Selector to Me ium-Broil or Low-Broil.
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.

3736
Cooking Tips
Cooking Tips
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (minutes)
Te BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 5 or 6 8 - 10
Me ium 14 oz Hi Broil 5 or 6 10 - 12
Well one 14 oz Hi Broil 5 or 6 11 - 13
T-Bone, 3/4"
Rare 10 oz Hi Broil 5 or 6 7 - 8
Me ium 10 oz Hi Broil 5 or 6 9 - 10
Well one 10 oz Hi Broil 5 or 6 11 - 12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 5 or 6 6 - 7
Me ium 1/4 lb. Hi Broil 5 or 6 7 - 8
Well one 1/4 lb. Hi Broil 5 or 6 8 - 9
CHICKEN
Bnls Breast, 1” 1/2 lb. Me Broil 5 or 6 15 - 20
Bnls Breast, 1” 1/2 lb. Convection Broil 4 or 5 15 - 20
Bone-in Breast 2- 3 lbs total Me Broil 3 or 4 40 - 45
Bone-in Breast 2- 3 lbs total Convection Broil 3 or 4 25 - 30
Chicken pieces 2- 3 lbs total Me Broil 3 or 4 40 - 45
Chicken pieces 2- 3 lbs total Convection Broil 3 25 - 30
HAM
Ham slice, 1" 1 lb. Me Broil 5 or 6 15 - 20
LAMB
Rib Chops, 1" 12 oz. Convection Broil 4 or 5 10 - 15
Shoul er 1 lb. Convection Broil 4 or 5 15 - 20
PORK
Loin Chops, 3/4" 1 lb. Convection Broil 4 10 - 15
Bacon Me Broil 5 5 - 8
FISH
Salmon Steak 1 lb. Me Broil 4 15 - 20
Fillets 1 lb. Me Broil 4 or 5 10 - 15
Convection Dehydrate
This oven is esigne not only to cook, but also to ehy rate fruits
an vegetables.
1. Prepare the foo as recommen e .
2. Arrange the foo on rying racks (not inclu e with the
oven; contact a local store han ling speciality cooking
utensils).
3. Set the appropriate "low" temperature an turn the selector
to TruConvec™.
Convection Defrost
1. Place the frozen foo on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan
on will accelerate the natural efrosting of the foo without the
heat.
Convection Dehy rate/Defrost
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
To avoi sickness an foo waste, o not allow efroste foo
to remain in the oven for more than two hours.

39
38
Product Care
Any piece of equipment works better an lasts longer when
maintaine properly an kept clean. Cooking equipment is no
exception. Your oven must be kept clean an maintaine properly.
Oven Surfaces
Several ifferent finishes have been use 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.
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE
CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF
POSITION BEFORE REMOVING. Pull the knobs straight off. Wash
in etergent an warm water. Dry completely an replace by
pushing firmly onto stem.
Stainless Steel Parts
All stainless steel bo y parts shoul be wipe regularly with hot
soapy water at the en of each cooling perio an with a liqui
cleaner esigne for that material when soapy water will not o the
job. NOTE: It is not recommen e that stainless steel cleaner be
use on any surface that contains graphics, such as the control
panel area. For these areas containing graphics, it is recommen e
to only use hot, soapy water for cleaning. Do not use steel wool,
abrasive cloths, cleansers, or pow ers. If necessary, scrape stainless
steel to remove encruste materials, soak the area with hot towels
to loosen the material, then use a woo en 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 aci will permanently
iscolor stainless steel. Wipe up any spills imme iately.
Cleaning & Maintenance
Product Care
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
To Prevent Personal Injury
Before removing the oors, make sure the pins are properly
installe in the hinges. Failure to o so can result in personal
injury to han s an /or fingers.
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
Burn or Electrical Shock Hazard
Make sure all controls are OFF an oven is COOL before
cleaning. Failure to o so can result in burns or electrical shock.
Brass Parts
Broiler Pan and Grid
Clean with etergent an hot water. For stubborn spots, use a
soap-fille steel wool pa .
Oven Racks
Clean with etergent an hot water. Stubborn spots can be
scoure with a soap-fille steel wool pa . DO NOT CLEAN THE
OVEN RACKS USING THE SELF-CLEAN CYCLE. They coul
sustain amage ue to the extreme heat of the Self-Clean cycle.
The oven rack supports are esigne to remain in the oven uring
the Self-Clean cycle.
Meat Probe
The meat probe may be cleane with soap an water or a soap-
fille scouring pa . Cool the probe before cleaning. Scour
stubborn spots with a soap-fille scouring pa , rinse an ry.
• Do not immerse the meat probe in water.
• Do not store the probe in the oven.
Cleaning an Maintenance
WARNING
DANGER
CAUTION
FOR YOUR SAFETY
All special or ere brass parts are coate with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All brass bo y parts shoul be wipe
regularly with hot soapy water. When hot soapy water will not
o the job, use every ay househol cleaners that are not
abrasive.