Viking RDSCD230 User manual

F20937 EN (032012)
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
Freestanding 30” Dual Fuel
Self-Clean Sealed Burner Range
Use & Care

Congratulations
Congratulations an welcome to the elite worl of Viking ownership.
We hope you will enjoy an appreciate the care an attention we have
put into every etail of your new, state-of-the-art self-cleaning range.
Your Viking range is esigne to offer years of reliable service. This
Use an Care Manual will provi e you with the information you nee
to become familiar with your range’s care an operation.
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 it, or contact our Consumer Support Center
at 1-888-VIKING1 (845-4641).
We appreciate your choice of a Viking range an hope that you will
again select our pro ucts for your other major range nee s.
For more information about the complete an growing selection
of Viking pro ucts, contact your ealer or visit us online at
vikingrange.com.
Table of Contents
32
Getting Starte
Warnings ____________________________________________________4
Before Using Range__________________________________________13
Pro uct Controls
Range Features _____________________________________________14
Oven Functions an Settings _________________________________15
Operation
Surface Operation ___________________________________________16
Lighting Burners___________________________________________16
Surface Burners-Automatic Reignition ________________________16
Surface Cooking Tips ______________________________________16
Cooking Vessels ___________________________________________18
Oven Features ______________________________________________18
Rack Positions_____________________________________________18
Using the Oven _____________________________________________19
Preheat __________________________________________________19
Conventional an Convection Cooking ______________________20
Baking _____________________________________________________22
BAKE (Two-Element Bake) __________________________________22
CONV BAKE (Convection Bake) _____________________________22
TRU CONV (TruConvec™) __________________________________23
Proofing ____________________________________________________23
Roasting____________________________________________________27
CONV ROAST (Convection Roast) ___________________________27
Broiling_____________________________________________________31
CONV BROIL (Convection Broil)_____________________________31
HI BROIL _________________________________________________31
MED BROIL ______________________________________________31
LOW BROIL ______________________________________________32
Convection Dehy rate/Defrost ________________________________35
Cooking Substitutes Charts ___________________________________36
Pro uct Care
Cleaning an Maintenance ___________________________________37
Self-Clean Cycle_____________________________________________41
Replacing Oven Lights _______________________________________43
Door Removal_______________________________________________44
Door Replacement an A justment____________________________45
Troubleshooting _____________________________________________46
Service Information __________________________________________47
Warranty ___________________________________________________48

Warnings
54
Getting Starte
Getting Starte
Warning an Important Safety Instructions appearing in this manual
are not meant to cover all possible con itions an situations that may
occur. Common sense, caution, an care must be exercise when
installing, maintaining, or operating the appliance.
ALWAYS contact the manufacturer about problems or con itions you o
not un erstan .
Recognize Safety Symbols, Wor s, Labels
Rea an follow all instructions before using this appliance to prevent
the potential risk of fire, electric shock, personal injury or amage to the
appliance as a result of improper usage of the appliance. Use appliance
only for its inten e purpose as escribe in this manual.
To ensure proper an safe operation: Appliance must be properly
installe an groun e by a qualifie technician. DO NOT attempt to
a just, repair, service, or replace any part of your appliance unless it is
specifically recommen e in this manual. All other servicing shoul be
referre to a qualifie servicer. Have the installer show you the location of
the gas shutoff valve an how to shut it off in an emergency.
Hazar s or unsafe practices which WILL result in
severe personal injury or eath
Hazar s or unsafe practices which COULD result in
eath or severe personal injury
DANGER
Hazar s or unsafe practices which COULD result in
minor personal injury.
All safety messages will identify the hazard, tell you how
to reduce the chance of injury, and tell you what can happen if
the instructions are not followed.
WARNING
CAUTION
WARNING
If the information in this manual is not followe exactly,
a fire or explosion may result causing property amage,
personal injury or eath.
HAT TO DO IF YOU SMELL GAS:
•DO NOT try to light any appliance.
•DO NOT touch any electrical switch.
•DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow
the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
WARNING
To avoid risk of property damage, personal injury or death;
follow information in this manual exactly to prevent a fire or
explosion. DO NOT store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any appliance.
WARNING
WARNING
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
Warnings
TIPPING HAZARD
To reduce the risk of the appliance tipping, it must
be secured by a properly installed anti-tip bracket(s).
To make sure the bracket has been installed
properly, look behind the range with a flashlight to verify proper
installation engaged in the rear top left corner of the range.
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED ITH RANGE
• SEE INSTALLATION INSTRUCTIONS

7
6
Warnings
Getting Starte
Getting Starte
To Prevent Fire or Smoke Damage
• Be sure all packing materials are remove from the appliance before
operating it.
• Keep area aroun appliance clear an free from combustible materials,
gasoline, an other flammable vapors an materials.
• If appliance is installe near a win ow, proper precautions shoul be taken
to prevent curtains from blowing over burners.
•
NEVER leave any items on the rangetop. The hot air from the vent may ignite
flammable items an may increase pressure in close containers which may
cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when expose to heat an
may be highly flammable. Avoi their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on
the rangetop as they may melt or soften if left too close to the vent or a
lighte surface burner.
• Combustible items (paper, plastic, etc.) may ignite an metallic items
may become hot an cause burns.
DO NOT pour spirits over hot foo s.
DO NOT leave oven unsupervise when rying herbs, brea s,
mushrooms, etc; fire hazar .
In Case of Fire
Turn off appliance an ventilating hoo to avoi sprea ing the flame.
Extinguish flame, then turn on hoo to remove smoke an o or.
•Cooktop: Smother fire or flame in a pan with a li or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven oor.
DO NOT use water on grease fires. Use baking so a, a ry chemical or
foam-type extinguisher to smother fire or flame.
Chil Safety
• NEVER leave chil ren alone or unsupervise near the appliance when it is in
use or is still hot.
• NEVER allow chil ren to sit or stan on any part of the appliance as they
coul be injure or burne .
•DO NOT store items of interest to chil ren over the unit. Chil ren climbing
to reach items coul be seriously injure .
• Chil ren must be taught that the appliance an utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of small chil ren.
Chil ren shoul be taught that an appliance is not a toy. Chil ren shoul not
be allowe to play with controls or other parts of the appliance.
Cooking Safety
• To eliminate the hazar of reaching over hot surface burners, cabinet
storage shoul not be provi e irectly above a unit. If storage is provi e ,
it shoul be limite to items which are use infrequently an which are
safely store in an area subjecte to heat from an appliance. Temperatures
may be unsafe for some items, such as volatile liqui s, cleaners or
aerosol sprays.
•ALWAYS place a pan on a surface burner before turning it on. Be sure you
know which knob controls which surface burner. Make sure the correct
burner is turne on an that the burner has ignite . When cooking is
complete , turn burner off before removing pan to prevent exposure to
burner flame.
•ALWAYS a just surface burner flame so that it oes not exten beyon the
bottom e ge of the pan. An excessive flame is hazar ous, wastes energy
an may amage the appliance, pan or cabinets above the appliance. This is
base on safety consi erations.
• NEVER leave a surface cooking operation unatten e especially
when using a high heat setting or when eep fat frying. Boilovers cause
smoking an greasy spillovers may ignite. Clean up greasy spills as soon as
possible. DO NOT use high heat for exten e cooking operations.
• NEVER heat an unopene container on the surface burner or in the oven.
Pressure buil -up may cause container to burst resulting in serious personal
injury or amage to the appliance.
• Use ry, stur y pot-hol ers. Damp pot-hol ers may cause burns from steam.
Dishtowels or other substitutes shoul NEVER be use as pothol ers
because they can trail across hot surface burners an ignite or get caught on
appliance parts.
•ALWAYS let quantities of hot fat use for eep fat frying cool before
attempting to move or han le.
•DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hoo or vent fan. Clean hoo frequently to prevent
grease from accumulating on hoo or filter. When flaming foo s un er the
hoo , turn the fan off.
•NEVER wear garments ma e of flammable material or loose fitting or long-
sleeve apparel while cooking. Clothing may ignite or catch utensil han les.
•ALWAYS place oven racks in the esire positions while oven is cool. Sli e
oven rack out to a or remove foo , using ry, stur y pothol ers. ALWAYS
avoi reaching into the oven to a or remove foo . If a rack must be
move while hot, use a ry pothol er.
•ALWAYS turn the oven off at the en of cooking.
• Use care when opening the oven oor. Let hot air or steam escape before
moving or replacing foo .
Warnings

9
Utensil Safety (cont.)
• This appliance has been teste for safe performance using conventional
cookware. DO NOT use any evices or accessories that are not specifically
recommen e in this gui e. DO NOT use eyeli covers for the surface units,
stovetop grills, or a -on oven convection systems. The use of evices or
accessories that are not expressly recommen e in this manual can create
serious safety hazar s, result in performance problems, an re uce the life
of the components of the appliance.
• The flame of the burner shoul be a juste to just cover the bottom of
the pan or pot. Excessive burner setting may cause scorching of
a jacent counter-top surfaces, as well as the outsi e of the utensil. This
is base on safety consi erations.
Heating Elements
• NEVER touch oven heating elements, areas near elements, or interior
surfaces of oven.
• Heating elements may be hot even though they are ark in color. Areas near
elements an interior surfaces of an oven may become hot enough to cause
burns.
•
During an after use, DO NOT touch or let clothing or other flammable
materials contact heating elements, areas near elements, or interior surfaces
of oven until they have ha sufficient time to cool.
Cleaning Safety
• Turn off all controls an wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the burner grates or surroun ing areas until
they have ha sufficient time to cool.
• Clean appliance with caution. Use care to avoi steam burns if a wet sponge
or cloth is use to wipe spills on a hot surface. Some cleaners can pro uce
noxious fumes if applie to a hot surface.
Self-Clean Oven
• Clean only parts liste in this gui e. DO NOT clean oor gasket. The oor
gasket is essential for a goo seal. Care shoul be taken not to rub, amage,
or move the gasket. DO NOT use oven cleaners of any kin in or aroun any
part of the self-clean oven.
• Before self-cleaning the oven, remove broiler pan, oven racks an other
utensils an wipe up excessive spillovers to prevent excessive
smoke,
flare-ups or flaming.
• This range features a cooling fan which operates automatically uring a
clean cycle. If the fan oes not turn on, cancel the clean operation an
contact an authorize servicer.
• It is normal for the rangetop cooking surface of the range to become hot
uring a self-clean cycle. Therefore, touching the rangetop cooking surface
uring a clean cycle shoul be avoi e .
Getting Starte
Warnings
8
Cooking Safety (cont.)
•NEVER use aluminum foil to cover oven racks or oven bottom. This coul
result in risk of electric shock, fire, or amage to the appliance. Use foil only
as irecte in this gui e.
•PREPARED FOOD WARNING:
Follow foo manufacturer's instructions. If a
plastic frozen foo container an /or its cover istorts, warps, or is otherwise
amage uring cooking, imme iately iscar the foo an its container. The
foo coul be contaminate
.
• If you are “flaming” liquor or other spirits un er an exhaust, TURN THE
FAN OFF. The raft coul cause the flames to sprea out of control.
• Once the unit has been installe as outline in the Installation
Instructions, it is important that the fresh air supply is not obstructe .
The use of a gas cooking appliance results in the pro uction of heat an
moisture in the room in which it is installe . Ensure that the kitchen is
well-ventilate . Keep natural venting holes open or install a mechanical
ventilation evice. Prolonge or intensive use of the appliance may call
for a itional (such as opening a win ow) or more effective ventilation
(such as increasing the level of a mechanical ventilation if present).
Utensil Safety
• Use pans with flat bottoms an han les that are easily graspe an stay
cool. Avoi using unstable, warpe , easily tippe or loose-han le pans.
Also avoi using pans, especially small pans, with heavy han les as they
coul be unstable an easily tip. Pans that are heavy to move when fille
with foo may also be hazar ous.
• Be sure utensil is large enough to properly contain foo an avoi boilovers.
Pan size is particularly important in eep fat frying. Be sure pan will
accommo ate the volume of foo that is to be a e as well as the bubble
action of fat.
• To minimize burns, ignition of flammable materials an spillage ue to
unintentional contact with the utensil, DO NOT exten han les over
a jacent surface burners. ALWAYS turn pan han les towar the si e or back
of the appliance, not out into the room where they are easily hit or reache
by small chil ren.
•NEVER let a pan boil ry as this coul amage the utensil an the
appliance.
• Follow the manufacturer's irections when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glaze utensils are
suitable for rangetop surface or oven usage without breaking ue to the
su en change in temperature. Follow manufacturer's instructions when
using glass.
Getting Starte
Warnings

11
Getting Starte
Warnings
10
Important Safety Notice an Warning
The California Safe Drinking Water an Toxic Enforcement Act of 1986
(Proposition 65) requires the Governor of California to publish a list of
substances known to the State of California to cause cancer or
repro uctive harm, an requires businesses to warn customers of potential
exposures to such substances. Users of this appliance are hereby warne
that when the oven is engage in the self-clean cycle, there may be some
low-level exposure to some of the liste substances, inclu ing carbon
monoxi e. Exposure to these substances can be minimize by properly
venting the oven to the out oors by opening the win ows an /or oor in
the room where the appliance is locate uring the self-clean cycle.
Important notice regar ing pet bir s:
NEVER keep pet bir s in the kitchen or in rooms where the fumes from the
kitchen coul reach. Bir s have a very sensitive respiratory system. Fumes
release uring an oven self-cleaning cycle may be harmful or fatal to
bir s. Fumes release ue to overheate cooking oil, fat, margarine an
overheate non-stick cookware may be equally harmful.
About Your Appliance
• For proper oven performance an operation, DO NOT block or obstruct the
oven vent uct locate on the right si e of the air grille.
• Avoi touching oven vent area while oven is on an for several minutes after
oven is turne off. When the oven is in use, the vent an surroun ing area
become hot enough to cause burns. After oven is turne off, DO NOT touch
the oven vent or surroun ing areas until they have ha sufficient time to
cool.
• Other potentially hot surfaces inclu e rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven oor, areas aroun the
oven oor an oven win ow.
• The misuse of oven oors (e.g. stepping, sitting, or leaning on them) can
result in potential hazar s an /or injuries.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
Getting Starte
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARNING
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical
shock.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT touch a hot oven light bulb with a damp cloth as
the bulb could break. Should the bulb break, disconnect
power to the appliance before removing bulb to avoid
electrical shock.
NOTICE
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.
CAUTION
BURN HAZARD
The oven door, especially the glass, can get hot. Danger of
burning: DO NOT touch the glass!
Warnings
WARNING
NEVER use appliance as a space heater to heat or warm a room to
prevent potential hazard to the user and damage to the appliance. Also,
DO NOT use the rangetop or oven as a storage area for food or cooking
utensils.

13
12
Getting Starte
Getting Starte
Warnings
CAUTION
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
WARNING
BURN HAZARD
hen self-cleaning, surfaces may get hotter than usual.
Therefore, children should be kept away.
WARNING
This range features a self-cleaning cycle. During this cycle, the oven
reaches elevated temperatures in order to burn off soil and deposits. A
powder ash residue is left in the bottom of the oven after completion of
the self-clean cycle.
Note: DO NOT use commercial oven cleaners inside the oven. Use of
these cleaners can produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
All pro ucts are wipe clean with solvents at the factory to remove any
visible signs of irt, oil, an grease which may have remaine from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off an
o ors on first use of the appliance—this is normal.
Oven
Important! Before first use, wipe interior with soapy water an ry
thoroughly. Then set the oven selector to bake, the thermostat to
450°F, an operate for an hour.
All mo els inclu e:
• A broa range of baking an broiling mo es—up to eight cooking
mo es in all—to make even your most challenging baking projects
a success.
• Exclusive one-piece toole an porcelainize cooking surface
contains spills for easy cleaning.
• Split baking an broiling elements—which re uces preheating time
an provi es greater control an more even heating.
• A reversing convection fan which is two 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.
• Three broiling mo es inclu ing a low-broil mo e for elicate
broiling an top-browning.
• A profile , conceale bake element for easier cleaning.
• This appliance is certifie by Star-K to meet strict regulations in
conjunction with specific instructions foun on www.star-k.org
CAUTION
DO NOT touch the exterior portions of the oven after
self-cleaning cycle has begun, since some parts become
extremely hot to the touch!
During the first few times the self-cleaning feature is used, there may
be some odor and smoking from the “curing” of the binder in the high-
density insulation used in the oven. hen the insulation is thoroughly
cured, this odor will disappear. During subsequent self-cleaning
cycles, you may sense an odor characteristic of high temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE
SELF-CLEAN CYCLE.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Before Using Range

Pro uct Controls
15
14
Pro uct Controls
Range Features
BAKE (Two-Element Bake)
Use this setting for baking, roasting, an casseroles.
CONV BAKE (Convection Bake)
Use this setting to bake an roast foo s at the same time with minimal
taste transfer.
TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for brea s, cakes, cookies
(up to 6 racks of cookies at once).
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
HI BROIL
Use this setting for broiling ark meats at 1” thickness or less where
rare or me ium oneness is esire .
MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1” thick that woul be over-browne in high broil.
LOW BROIL
Use this setting for elicate broiling such as meringue.
SELF CLEAN
Use this function to clean oven.
Convection Dehy ration (TRU CONV)
Use this function to ehy rate fruits an vegetables.
Convection Defrost (TRU CONV)
Use this function to efrost foo s.
Note: For more information on oven functions see “Operation
section.
Oven Functions an Settings
11
1 2 3 4 5 6 7 8 9 10
19
17
18
16 12
15
13
14
1. Interior oven light switch
2. Left rear burner control knob
3. Left front burner control knob
4. Center burner control knob
5. Oven function selector knob
6. Self-Clean in icator light
7. Oven temperature control knob
8. Oven temperature in icator light
9. Right rear burner control knob
10. Right front burner control knob
11. Backguar
12. One 9,000 BTU burner
13. One 12,000 BTU burner
14. One 18,000 BTU burner
15. One 17,000 BTU burner
16. One 8,000 BTU burner
17. I entification plate
18. Three full extension gli e racks/Six rack positions
19. Broiler pan (locate insi e oven)

16
Operation
17
Lighting Burners
All burners are ignite by electric ignition. There
are no open-flame, “stan ing” pilots.
Surface Burners-Automatic Reignition
To light the surface burners, push an turn the
appropriate control knob counter clockwise to any
position. This control is both a gas valve an an electric switch. Burners
will ignite at any “ON” position with the automatic re-ignition system. If
the flame goes out for any reason, the burners will automatically reignite
if the gas is still flowing. When gas is permitte to flow to the burners,
the electric igniters start sparking. On all surface igniters you shoul hear
a “clicking” soun . If you o not, turn off the control an check that the
unit is plugge in an that the fuse or circuit breaker is not blown or
trippe .
Within a few moments, enough gas will have travele to the burner to
light. When the burner lights, turn the burner control to any position to
a just the flame size. Setting the proper flame height for the esire
cooking process an selecting the correct cooking vessel will result in
superior cooking performance, while also saving time an energy.
Surface Cooking Tips
Your range is equippe with a variety of ifferent size surface burners.
Below is a gui e for which burners work best for certain cooking
applications.
Operation
Surface Operation
Surface Cooking Tips (cont.)
• Use low or me ium flame heights when cooking in vessels that are
poor con uctors of heat, such as glass, ceramic, an cast-iron.
Re uce the flame height until it covers approximately 1/3 of the
cooking vessel iameter. This will ensure more even heating within
the cooking vessel an re uce the likelihoo of burning or scorching
the foo .
• Re uce the flame if it is exten ing beyon the bottom of the
cooking vessel. A flame that exten s along the si es of the vessel is
potentially angerous, heats the utensil han le an kitchen instea
of the foo , an wastes energy.
• Re uce the flame height to the minimum level necessary to perform
the esire cooking process. Remember that foo cooks just as
quickly at a gentle boil as it oes at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture,
an causes a loss in foo flavor an nutrient level.
• The minimum pot or pan (vessel) iameter recommen e is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommen e .
Surface Heat Settings*
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Me Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
an pu ings
Me
Sauteing an browning, braising, an
pan-frying
Maintaining slow boil on large quantities
Me High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
Surface Operation
Burner Use
Front left ual stacke
18,000 BTU burner
A versatile burner which is goo for both
bringing large quantities of liqui to
temperature or for simmering larger amounts
of sauces, etc.
Rear left 8,000 BTU burner
Best for simmering elicate sauces, etc.
Center 9,000 BTU burner
Best for use with the reversible gri le/grill
accessory
Front right 17,000 BTU burner
Best for bringing large quantities of liqui to
temperature an when preparing large
quantities of foo
Rear Right 12,000 BTU burner
Best use for most stan ar surface cooking
nee s

18 19
Broil element
Oven light
6
5
4
3
2
1
TruConvec™ element
(behind baffle)
Three full
extension
glide racks
Concealed bake element
Operation
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 the
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 in TruConvec mo e when compare to the amount of time it
takes to preheat the oven cavity to 350°F in conventional bake 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.
Rack Positions
Each oven is equippe with three full extension gli e racks. All ovens
have six rack positions. Position 6 is the farthest from the oven bottom.
Position 1 is the closest to the oven bottom. The racks can be easily
remove an arrange at various levels. For best results with
conventional baking, DO 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.
Using the Oven
Oven Features
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels
that are most appropriate for the type of cooking being one. Any an
all cooking vessels are suitable for use in the range an it is not necessary
to replace your present omestic vessels with commercial cookware. This
is a matter of personal choice. As with any cookware, yours shoul be in
goo con ition an free from excessive ents on the bottom to provi e
maximum performance an convenience.
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup
at rear of appliance due to staining or discoloration will be minimized.
Surface Operation
Operation
OVEN
FUNCTION
OVEN
TEMPERATURE

21
20
Using the Oven
Operation
Operation
Conventional an 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 creating the optimum cooking environment. Cooking with
convection is inten e when performing multi-rack baking an for
baking heavier foo s. Below are tips which will allow you to get the
best results out of your oven when cooking with convection.
• 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%.
• 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 of 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.
See “Oven Features” illustration on page 24.
• 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.
Conventional an Convection Cooking (cont.)
• 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 .
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
Using the Oven

Operation
23
22
Operation
BAKE (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.
CONV BAKE
(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 using this setting, 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.
two-element bake
TRU CONV (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.
Baking Tips
• Make sure the oven racks are in the esire positions before you
turn the oven on.
•DO NOT open the oven oor frequently uring baking. If you must
open the oor, the best time is uring the last quarter of the baking
time.
• Bake to 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 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.
Proofing
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.
convection bake
TruConvec™
Baking
Baking

Operation
24
Operation
25
Baking Chart
Single Rack Time
Foo Pan Size Position Temp (min)
BREADS
Biscuits Cookie sheet 3 or 4 400˚ F (204.4˚ C) 8 - 10
Yeast loaf Loaf pan 3 or 4 375 ˚ F (190.6˚ C) 30 - 35
Yeast rolls Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 12 - 15
Nut brea Loaf pan 3 or 4 375 ˚ F ( 190.6˚ C) 30 - 35
Cornbrea 8" x 8" 3 or 4 400 ˚ F (204.4˚ C) 20 - 25
Gingerbrea 8" x 8" 3 or 4 350 ˚ F (176.7˚ C) 35 - 40
Muffins Muffin tin 3 or 4 375 ˚ F (190.6˚ C) 15 - 20
Corn muffins Muffin tin 3 or 4 375 ˚ F (190.6˚ C) 15 - 20
CAKES
Angel foo Tube pan 3 or 4 375 ˚ F (190.6˚ C) 35 - 45
Bun t Tube pan 3 or 4 350 ˚ F (176.7˚ C) 45 - 55
Cupcakes Muffin pan 3 or 4 350 ˚ F (176.7˚ C) 16 - 20
Layer, sheet 13" x 9" 3 or 4 350 ˚ F (176.7˚ C) 40 - 50
Layer, two 9" roun 3 or 4 350 ˚ F (176.7˚ C) 30 - 35
Poun Loaf pan 3 or 4 350 ˚ F (176.7˚ C) 60 - 65
COOKIES
Brownies 13" x 9" 3 or 4 350 ˚ F (176.7˚ C) 25 - 30
Choc. chip Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 12 - 15
Sugar Cookie sheet 3 or 4 350 ˚ F (176.7˚ C) 10 - 12
PASTRY
Cream puffs Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 30 - 35
PIES
Crust, unfille 9" roun 3 or 4 425 ˚ F (218.3˚ C) 10 - 12
Crust, fille 9" roun 3 or 4 375 ˚ F (190.6˚ C) 55 - 60
Lemon meringue 9" roun 3 or 4 350 ˚ F (176.7˚ C) 12 - 15
Pumpkin 9" roun 3 or 4 350 ˚ F (176.7˚ C) 40 - 45
Custar 6 - 4 oz cups 3 or 4 350 ˚ F (176.7˚ C) 35 - 40
ENTREES
Egg rolls Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 12 - 15
Fish sticks Cookie sheet 3 or 4 425 ˚ F (218.3˚ C) 18 - 21
Lasagna, frz Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 65 - 70
Pot pie Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 35 - 40
Gr. peppers stuffe 13" x 9" 3 or 4 375 ˚ F (190.6˚ C) 65 - 70
Quiche 9" roun 3 or 4 400 ˚ F (204.4˚ C) 25 - 30
Pizza, 12" Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 60 - 65
VEGETABLES
Bake potatoes On rack 3 or 4 375 ˚ F (190.6˚ C) 60 - 65
Spinach souffle 1 qt. casserole 3 or 4 350 ˚ F (176.7˚ C) 45 - 50
Squash Cookie sheet 3 or 4 375 ˚ F (190.6˚ C) 50 - 55
French fries Cookie sheet 3 or 4 425 ˚ F (218.3˚ C) 15 - 20
*Note: The above information is given as a guide only.
Single Rack Time
Foo Pan Size Position Temp (min)
BREADS
Biscuits Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 7 - 9
Yeast loaf Loaf pan 2 & 4 350 ˚ F (176.7˚ C) 20 - 25
Yeast rolls Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 11 - 13
Nut brea Loaf pan 2 & 4 350 ˚ F (176.7˚ C) 20 - 25
Cornbrea 8" x 8" 2 & 4 375 ˚ F (190.6˚ C) 15 - 20
Gingerbrea 8" x 8" 2 & 4 325 ˚ F (162.8˚ C) 30 - 35
Muffins Muffin tin 2 & 4 350 ˚ F (176.7˚ C) 12 - 15
Corn muffins Muffin tin 2 & 4 350 ˚ F (176.7˚ C) 0 - 12
CAKES
Angel foo Tube pan 3 or 4 325 ˚ F (162.8˚ C) 30 - 35
Bun t Tube pan 3 or 4 325 ˚ F (162.8˚ C) 35 - 40
Cupcakes Muffin pan 2 & 4 325 ˚ F (162.8˚ C) 15 - 17
Layer, sheet 13" x 9" 2 & 4 325 ˚ F (162.8˚ C) 30 - 32
Layer, two 9" roun 2 & 4 325 ˚ F (162.8˚ C) 25 - 30
Poun Loaf pan 2 & 4 325 ˚ F (162.8˚ C) 5 - 50
COOKIES
Brownies 13" x 9" 2 & 4 325 ˚ F (162.8˚ C) 20 -25
Choc. chip Cookie sheet 2,3,& 4 350 ˚ F (176.7˚ C) 7 -10
Sugar Cookie sheet 2,3,& 4 325 ˚ F (162.8˚ C) 9-10
PASTRY
Cream puffs Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 4 - 27
PIES
Crust, unfille 9" roun 2 & 4 400 ˚ F (204.4˚ C) 7 - 9
Crust, fille 9" roun 2 & 4 350 ˚ F (176.7˚ C) 50 - 55
Lemon meringue 9" roun 2 & 4 325 ˚ F (162.8˚ C) 4 - 5
Pumpkin 9" roun 2 & 4 325 ˚ F (162.8˚ C) 35 - 45
Custar 6 - 4oz cups 2 & 4 325 ˚ F (162.8˚ C) 30 - 35
ENTREES
Egg rolls Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 8 - 10
Fish sticks Cookie sheet 2 & 4 400 ˚ F (204.4˚ C) 13 -16
Lasagna, frz Cookie sheet 2 & 4 350 ˚ F (176.7˚ C) 60 - 65
Pot pie Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 10 - 12
Gr. peppers stuffe 13" x 9" 2 & 4 350 ˚ F (176.7˚ C) 45 - 50
Quiche 9" roun 2 & 4 375 ˚ F (190.6˚ C) 20 - 25
Pizza, 12" Cookie sheet 2 & 4 375 ˚ F (190.6˚ C) 10 - 12
Mac. & cheese, frz Cookie sheet 3 or 4 350 ˚ F (176.7˚ C) 45 - 50
VEGETABLES
Bake potatoes On rack 3 or 4 350 ˚ F (176.7˚ C) 45 - 50
Spinach souffle 1 qt. casserole 3 or 4 325 ˚ F (162.8˚ C) 35 - 40
Squash Cookie sheet 3 or 4 350 ˚ F (176.7˚ C) 40 - 45
French fries Cookie sheet 3 or 4 400 ˚ F (204.4˚ C) 10 - 15
Baking
Convection Baking Chart
*Note: The above information is given as a guide only.
Baking

Operation
27
26
Operation
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below
for the causes an 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.
CONV ROAST*
(Convection Roast)
The convection element runs in
conjunction 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.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
Note: You can also roast foods using bake settings. See the “Baking
section for additional information.
Roasting Tips
ALWAYS use the broiler pan an gri supplie with each oven. The
hot air must be allowe to circulate aroun the item 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, DO NOT use pans with tall si es as this will
interfere with the circulation of heate air over the foo .
• If using a cooking bag, foil tent, or other cover, use the conventional
bake setting rather than either convection setting.
Problems Cause Reme y
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
2. Oven too hot A liqui
3. Wrong pan size 2. Re uce temperature
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
5. Pan too large or convection setting
as nee e
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 Problems/Reme ies
convection roast
Roasting

Operation
29
28
Operation
Roasting
Roasting Tips (cont.)
• 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 1⁄2inch (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 (-15°C) to 10˚ F (-12°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.
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Note: The above information is given as a guide only.
Time Internal
Foo Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
Rump roast
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 25 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Tip roast
Me ium 3 - 4 lbs 325˚ F (162.8˚ C) 35 155˚ F (68.3˚ C)
Well one 3 - 4 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 35 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4lbs 350˚ F (176.7˚ C) 55 - 60 N/A
1" thick total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C)
cooke
POULTRY
Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C)
Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
unstuffe
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)
Turkey, stuffe 12 - 16 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey, stuffe 20 - 24 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Roasting

31
30
Operation
Convection Roasting Chart
Time Internal
Foo Weight Temp (min/lb) Temp
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)
Rump roast
Me ium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C)
Well one 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)
Tip roast
Me ium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)
Well one 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)
Pork chops 1 -1 1/4lbs 325˚ F (162.8˚ C) 45 - 50 N/A
1" thick total time
Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C)
cooke
POULTRY
Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C)
Turkey, 12 - 16lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
unstuffe
Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)
Turkey, stuffe 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey, stuffe 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
Operation
CONV BROIL*
(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.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI 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.
MED 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.
convection broil
high broil
medium broil
Roasting Broiling

33
32
Operation
Broiling
Operation
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.
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 (LOW, MED or HI BROIL) 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 Broil or Convection 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 esire broiling function 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.
low broil
Broiling Tips
• 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.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
Broiling
6
5
4
3
2
1
95%
80%
65%
50%
35%
25%

35
34
Broiling Chart
Type an Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Conventional Broil 57
Me ium 12 oz Conventional Broil 59
Well one 12 oz Conventional Broil 5 11
T-Bone, 3/4"
Rare 10 oz Conventional Broil 55
Me ium 10 oz Conventional Broil 57
Well one 10 oz Conventional Broil 59
Hamburger, 1/2"
Rare 1/4 lb. Convection Broil 54
Me ium 1/4 lb. Convection Broil 57
Well one 1/4 lb. Convection Broil 59
CHICKEN
Bnls breast 1 lb. Convection Broil 4 18
Bone-in breast 2 - 2 1/2 lb. Conventional Broil 4 20
Chicken pieces 2 -2 1/2 lb. Convection Broil 4 18 (min/lb)
HAM
Ham slice, 1" 1 lb. Conventional Broil 4 22
LAMB
Rib chops, 1" 12 oz. Convection Broil 57
Shoul er 1 lb. Convection Broil 56
PORK
Loin chops, 3/4" 1 lb. Convection Broil 4 14
Bacon Conventional Broil 4 6
FISH
Salmon steak 1 lb. Convection Broil 57
Fillets 1 lb. Convection Broil 56
Convection Dehy rate/Defrost
Convection Dehy rate
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 “TRU
CONV”.
Convection Defrost
1. Place the frozen foo on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
NOTICE
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.
Operation
Operation
Note: The above information is given as a guide only.
Broiling

37
36
Cooking Substitutes Charts
In many cases, a recipe requires an ingre ient which is not rea ily
available or calls for a unit of measure that is not easily recognize .
The following charts have been provi e as useful gui es in these
situations.
Ingre ient Substitutes
Recipe calls for: Substitute with:
1 tbsp. cornstarch 2 tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 tbsp. water
1 c. whole milk 1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporate milk plus 1/2 c. water
1 oz. unsweetene chocolate 3 tbsp. cocoa pow er plus 1 tbsp. margarine
1 tbsp. baking pow er 1/2 tsp. cream of tartar plus 1/4 tsp. baking so a
1/2 c. butter 7 tbsp. margarine or shortening
1 c. airy sour cream 1 tbsp. lemon juice plus 1 c. evaporate milk
Measure Equivalent Metric*
1 tbsp. 3 tsp 15 mL
2 tbsp. 1 oz 30 mL
1 jig. 1-1/2 oz 45 mL
1/4 c. 4 tbsp. 60 mL
1/3 c. 5 tbsp. plus 1 tsp. 80 mL
1/2 c. 8 tbsp. 125 mL
1 c. 16 tbsp. 250 mL
1 pt. 2 c. 30 g
1 lb. 16 oz 454 g
2.21 lb. 35.3 oz 1 kg
*Note: Rounded for easier measuring.
Canne Foo Sizes
Any piece of equipment works better an lasts longer when
maintaine properly an kept clean. Cooking equipment is no
exception. Your range must be kept clean an maintaine properly.
Before cleaning, make sure all controls are in the “OFF” position.
Disconnect power if you are going to clean thoroughly with water.
Surface Burners
* Note: When replacing burner head, make sure the tabs on the
burner head line up with the notches in the burner base.
Wipe up spill-overs as soon as possible after they occur an before
they get a chance to burn in an cook soli . In the event of a
spill-over, follow these steps:
• Allow the burner an grate to cool to a safe temperature level.
• Lift off the burner grate. Wash in warm soapy water.
• Remove the burner cap an burner hea an clean.
Burner Caps
The surface burner caps shoul be routinely remove an cleane .
ALWAYS clean the burner caps after a spill-over. Keeping the burner
caps clean will prevent improper ignition an uneven flames. To clean,
pull burner cap straight up from the burner base. Wipe off surface
burner caps with warm, soapy water an a soft cloth after each use.
Use a non-abrasive cleanser such as Bon Ami™ an a soft brush or soft
Scotch Brite™ pa for cooke -on foo s. Dry thoroughly after cleaning.
For best cleaning an to avoi possible rusting, DO NOT clean in
ishwasher or self-cleaning oven.
Operation
Igniter
Burner
cap
Burner
grate
Burner
head
Burner
base*
Can Size Contents Can Size Contents
8 oz. 1 c. No. 303 2 c.
Picnic 1-3/4 c. No. 2 2-1/2 c.
No. 300 1-3/4 c. No. 3 4 c
No. 1 tall 2 c. No. 10 12 c.
Kitchen Equivalent an Metrics
Cleaning an Maintenance
Pro uct Care

39
Pro uct Care
38
Pro uct Care
Cleaning an Maintenance
Burner Hea
If ports on burner hea are clogge , clean with a straight pin.
DO NOT enlarge or istort the ports. DO NOT use a toothpick to
clean the ports. When replacing burner hea , carefully align the 2 tabs
un erneath the burner hea with the outsi e e ge of burner base.
Make sure the tabs are not aligne with the igniter an the burner cap
is level.
Note: For stubborn stains, use a non abrasive cleanser such as Bon
Ami™ and a soft brush or soft Scotch Brite™ pad.
Cleaning Tip: For difficult to clean burner caps and heads, place parts
in a zip seal bag with ammonia.
Burner Base
The base shoul be wipe regularly with hot soapy water at the en of
each cooling perio . DO NOT use steel wool, abrasive cloths, cleanser,
or pow ers. To remove encruste materials, soak the area with a hot
towel to loosen the material, then use a woo en nylon spatula.
DO NOT use a metal knife, spatula, or any other metal tool to scrape
the aluminum base.
• Wipe up any spills which remain on the seale top surface.
• Replace burner cap, burner hea , an grates after rying thoroughly.
Control Panel
DO NOT use any cleaners containing ammonia or abrasives. They
coul remove the graphics from the control panel. Use hot, soapy
water an a soft clean cloth.
Oven Surfaces
Several ifferent finishes have been use in your oven.
Your oven features a self-clean cycle for the oven interior. See the
“Self-Clean Cycle” section 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.
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.
Broiler Pan an Gri
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
OR RACK SUPPORT USING THE SELF-CLEAN CYCLE. They coul
sustain amage ue to the extreme heat of the Self-Clean cycle.
Cleaning an Maintenance