Viking Oven F20812A EN User Manual

Viking Use & Care Manual  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi 38930 USA  
(662) 455-1200  
For product information  
call 1-888-VIKING1 (845-4641),  
or visit the Viking Web site at  
vikingrange.com  
Professional Custom  
Built-In Electric Single and Double Ovens  
F20812A EN  
(072911)  
 
Table of Contents  
Important Safety Instructions  
Read before operating your oven.  
Getting Started  
• Use this appliance only for its intended use as described in this  
manual. Never use your appliance for warming or heating the  
room. This is based on safety considerations.  
Important Safety Instructions ______________________ 5  
Setting the Clock ________________________________ 7  
Product Controls  
• Your unit should be installed by a qualified technician. The  
appliance must be installed and electrically grounded according  
to local codes.  
Oven Control Panel ______________________________ 8  
Built-In Oven Features ____________________________10  
Oven Settings & Functions ________________________11  
Clocks & Timers__________________________________16  
Probe Function__________________________________ 22  
Cooking Tips  
• Do not attempt to repair or replace any part of this appliance  
unless specifically recommended in this manual. All servicing  
should be referred to a qualified technician. Warranty service  
must be performed by an authorized service agency.  
Cooking with Your Oven _________________________ 23  
Conventional/Convection Cooking________________ 24  
Preheat________________________________________ 26  
Conventional Baking Chart _______________________ 27  
Convection Baking Chart _________________________ 28  
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  
• Children should not be left alone in the kitchen while the oven  
is in use. CAUTION: Do not store items of interest to children  
over the unit. Children climbing to reach items could be  
seriously injured.  
GREASE - Grease is flammable and should be handled  
carefully. Do not use water on grease fires. Flaming grease can  
be extinguished with baking soda or, if available, multipurpose  
dry chemical or foam type extinguisher. Let fat cool before  
attempting to handle it. Do not allow grease to collect around  
the oven or in vents. Wipe up spillovers immediately.  
• Loose-fitting or hanging garments should never be worn while  
using the appliance. Do not drape towels or materials on oven  
door handles. These items could ignite and cause burns.  
• Use only dry potholders. Moist or damp potholders on hot  
surfaces may result in burns from steam. Do not let potholder  
touch hot surface areas. Do not use a towel or other bulky  
cloth.  
Product Care  
Convection Dehydrate and Defrost ________________ 37  
Cleaning and Maintenance _______________________ 38  
Replacing Light _________________________________ 42  
Trouble Shooting ________________________________ 43  
Service Information ______________________________ 44  
Warranty _______________________________________ 45  
• Keep area clean and free from combustible materials, gasoline,  
and other flammable liquids. Never use your oven as a storage  
space. Combustible items (paper, plastic, etc.) may ignite and  
metallic items may become hot and cause burns.  
4
5
 
Setting the Clock  
Important Safety Instructions  
Digital Display (Select Models)  
• Do not heat unopened food containers; buildup of pressure  
may cause the container to explode and result in injury.  
The time-of-day must be set before any other program can be used. When  
your oven is first connected to the power in  
your home, the timer display will show --:--.  
• Always position oven racks in desired location while oven is  
cool. If rack must be moved while oven is hot, do not let  
potholder contact hot heating element in oven.  
To program the time-of-day:  
1. Press the “CLOCK”* button once.  
12:00 will be displayed with the word  
SET in the upper right corner.  
2. Turn the “SET” knob until the correct  
time-of-day is displayed. AM and PM  
are not indicated.  
CLOCK MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
• Use care when opening oven door. Let hot air or steam escape  
before removing or replacing food. Hot air or steam can cause  
burns to hands, face and/or eyes.  
SET  
3. Press the “CLOCK” button again. The word SET will disappear and the  
• Keep oven vents unobstructed. The oven vent is located at the  
front of the oven and vents into the room.  
correct time is now set into the timer.  
The time-of-day can be changed by following steps 1 through 3. It cannot  
be changed while there is a Bake Hours or Start Time cycle programmed  
into the timer.  
• Do not clean door gasket. It is essential for a good tight seal.  
Care should be taken not to rub, damage, or move the gasket.  
Analog Display (Premiere Models)  
Synchronizing the analog and digital clocks:  
NOTE: It is important to always synchronize the analog and digital clocks before setting the time-  
of-day.  
• No commercial oven cleaner or oven liner protective coating  
such as aluminum foil should be used in or around any part of  
the oven. Improper oven liners may result in a risk of electric  
shock or fire. Keep oven free from grease buildup.  
1. Press and 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 and hold the “min/sec timer” and start time buttons simultaneously.  
3. Turn the “Set” knob to move the hands on the  
analog clock to 30 minutes ahead of the  
• Before self-cleaning the oven, remove broiler pan, broiler grid,  
oven racks, and other utensils. Do not use your oven to clean  
other parts. A fan noise should be heard during the cleaning  
cycle. If not, call service before self-cleaning again.  
current time. Release hold from “start time”  
and “min/sec timer” buttons.  
• DO NOT TOUCH HEATING ELEMENTS OR INTERIOR  
SURFACES OF OVEN. Heating elements may be hot even  
though they are dark in color. Interior surfaces of an oven  
become hot enough to cause burns. During and after use, do  
not touch or let clothing or other flammable materials contact  
heating elements or interior surfaces of oven until they have had  
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, and the oven door window.  
4. After several seconds, the display will blink.  
Press and hold the “min/sec timer” button and  
turn the “Set” knob to set the digital clock so  
that it matches exactly with the analog clock.  
The clocks are now synched and you can now  
set the time of day.  
MIN/SEC BAKE  
TIMER TIME  
START PROBE  
TIME TEMP  
SET  
The time-of-day must be set before any other  
program can be used.  
Setting the time-of-day:  
1. Push and hold the “min/sec timer” and “bake time” buttons  
simultaneously.  
SAVE THESE INSTRUCTIONS  
2. Turn the “Set” knob until correct time is displayed on the digital clock.  
3. Release hold from “min/sec timer” and “bake time” buttons.  
The analog clock’s time will automatically set to match the digital clock.  
*NOTE: The PROBE function is included on Premiere Models.  
6
7
 
Oven Control Panel  
(Professional Models)  
Analog Clock  
(Premiere Models)  
Electronic Timing Center  
Temperature Control  
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.  
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.  
Interior  
Oven Light  
Indicator  
Self-Clean  
Indicator Light  
Off/On  
Indicator Light  
CLEAN  
OVEN  
CLEAN  
OVEN  
OFF  
OFF  
OFF  
OFF  
SELF  
CLEAN  
BAKE  
SELF  
CLEAN  
CLEAN  
CLEAN  
BAKE  
200  
200  
CONV.  
BAKE  
OVEN  
LIGHT  
LOW  
BROIL  
UPPER  
TIMED  
SET  
BROIL  
BROIL  
MANUAL  
LOWER  
TIMED  
MED  
BROIL  
TRU  
CONVEC  
300  
300  
500  
500  
HI  
BROIL  
LOW  
BROIL  
CLOCK MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
SET  
HI  
BROIL  
CONV.  
ROAST  
CONV.  
BROIL  
400  
MED  
BROIL  
400  
UPPER OVEN  
LOWER OVEN  
OVEN FUNCTION  
OVEN TEMPERATURE  
OVEN FUNCTION  
OVEN TEMPERATURE  
Timed Bake  
Knob  
(Premiere Models)  
Oven Function Selector  
High-Broil  
Dark meats at 1” thickness or less where rare  
or medium doneness is desired  
Bake  
Convection Broil  
Thicker meats, faster than regular broil &  
with less smoke generation  
Conventional, single rack baking (breads,  
cakes, cookies, pastry, pies, entrees,  
vegetables)  
Medium-Broil  
Convection Roast  
Convection Bake  
Multi-rack baking for heavier or frozen  
foods (e.g., 4 frozen pies, pizzas, entrees,  
vegetables)  
White meats such as chicken or meats  
greater than 1” thick that would be  
over-browned in high broil  
Whole turkeys, whole chickens, hams, etc.  
Self-Clean  
A pyrolytic self-cleaning cycle where the  
oven reaches elevated  
Low-Broil  
Delicate broiling such as meringue  
TM  
TruConvec  
temperatures in order to burn  
off soils and deposits  
Multi-rack baking for breads, cakes,  
cookies (up to 6 racks of cookies  
at once)  
The Select Professional double oven control panel is shown above.  
8
9
 
Built-In Electric Oven Features  
Oven Settings and Functions  
Temperature Control  
Each oven has a separate temperature control dial  
OFF  
CLEAN  
200  
CLEAN  
OVEN  
CLEAN  
OVEN  
OFF  
OFF  
OFF  
OFF  
SELF  
SELF  
and 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 and self-cleaning. Always be sure the  
controls are in the OFF position when  
the ovens are not in use.  
CLEAN  
BAKE  
CLEAN  
BAKE  
200  
CLEAN  
CLEAN  
I
200  
BROIL  
CONV.  
OVENLOW  
CONV.  
LOW  
BROIL  
UPPER  
TIMED  
BAKE  
LIGIHTBROIL  
BAKE  
BROIL  
BROIL  
MANUAL  
300  
LOWER  
TIMED  
MED  
BROIL  
MED  
BROIL  
TRU  
TRU  
.  
CONVEC  
.  
CONVEC  
300  
500  
300  
500  
500  
CONV.  
HI  
BROIL  
HI  
BROIL  
CONV.  
ROAST  
ROAST  
400  
CONV.  
400  
CONV.  
BROIL  
BROIL  
LOWER OVEN  
UPPER OVEN  
MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
PROBE  
TEMP  
SET  
OVEN FUNCTION  
OVENTEM
P
E  
R
A
TURE  
OVEN FUNCTION  
OVENTEM
P
E  
R
TURE  
A
400  
Model/Serial  
Number Plate  
(under control panel)  
Broil Element  
Oven Light  
TruConvec™  
Element  
Interior Oven Light Control  
OVEN  
LIGHT  
The upper and lower ovens have interior oven lights  
that are controlled by one switch on the control  
panel. Push the switch to turn the interior oven lights  
on and off.  
(Behind Baffle)  
Oven Racks  
(3/upper oven;  
3/lower oven)  
Oven Light  
Two-Element Bake  
Full power heat is  
radiated from the  
bake element in  
the bottom of the  
oven cavity and  
supplemental heat  
is radiated from  
the broil element.  
This function is  
recommended for  
single rack baking.  
Many cookbooks  
contain recipes to  
Bake Element  
OFF  
SELF  
CLEAN  
BAKE  
TRU  
LOW  
BROIL  
CONVEC  
MED  
BROIL  
CONV.  
BAKE  
HI  
BROIL  
CONV.  
ROAST  
CONV.  
BROIL  
Lower Oven  
two-element bake  
be cooked in the  
conventional manner. Conventional baking/ roasting is particularly  
suitable for dishes that require a high temperature. Use this setting  
for baking, roasting, and casseroles.  
Premiere Professional double oven is shown above.  
10  
11  
 
Oven Settings and Functions  
Oven Settings and Functions  
OFF  
OFF  
SELF  
TruConvec™  
SELF  
Convection Roast*  
The convection element  
runs in conjuction with  
the inner and outer broil  
elements.The reversible  
convection fan runs at a  
higher speed in each  
direction.This transfer of  
heat (mainly from the  
CLEAN  
BAKE  
CLEAN  
BAKE  
TRU  
TRU  
CONVEC  
The rear element only  
operates at full power.  
There is no direct heat  
from the bottom or top  
elements. The motorized  
fan in the rear of the  
oven circulates air in the  
oven cavity for even  
heating. Use this setting  
for foods that require  
gentle cooking such as  
pastries, souffles, yeast  
LOW  
BROIL  
LOW  
BROIL  
CONVEC  
MED  
BROIL  
MED  
BROIL  
CONV.  
BAKE  
CONV.  
BAKE  
HI  
BROIL  
CONV.  
ROAST  
HI  
BROIL  
CONV.  
ROAST  
CONV.  
BROIL  
CONV.  
BROIL  
convection  
seals moisture inside of  
large roasts. time  
savings is gained over  
element)  
TM  
A
TruConvec  
convection roast  
breads, quick breads and cakes. Breads, cookies, and other  
baked goods come out evenly textured with golden crusts. No  
special bakeware is required. Use this function for single rack  
baking, multiple rack baking, roasting, and preparation of  
complete meals. This setting is also recommended when  
baking large quantities of baked goods at one time.  
existing, single fan convection roast modes. Use this setting for  
whole turkeys, whole chickens, hams, etc.  
Convection Broil*  
OFF  
SELF  
CLEAN  
BAKE  
OFF  
The  
top  
element  
SELF  
CLEAN  
TRU  
Convection Bake  
LOW  
BROIL  
BAKE  
CONVEC  
operates at full power.  
This function is exactly  
the same as regular  
TRU  
LOW  
BROIL  
The bottom element  
operates at full power,  
and the top broil  
element operates at  
supplemental power.  
The heated air is  
circulated by the  
motorized fan in the  
rear of the oven  
providing a more even  
heat distribution. This  
even circulation of air  
CONVEC  
MED  
BROIL  
CONV.  
BAKE  
MED  
BROIL  
CONV.  
BAKE  
HI  
BROIL  
CONV.  
ROAST  
CONV.  
BROIL  
HI  
BROIL  
CONV.  
ROAST  
CONV.  
BROIL  
broiling  
additional benefit of air  
circulation by the  
with  
the  
motorized fan in the  
rear of the oven. Smoke  
is reduced since the  
airflow also reduces  
peak temperatures on  
convection broil  
convection bake  
the food. Use this setting for broiling thick cuts of meats.  
equalizes the temperature throughout the oven cavity and  
eliminates the hot and cold spots found in conventional  
ovens. A major benefit of convection baking is the ability to  
prepare food in quantity using multiple racks – a feature not  
possible in a standard oven. When roasting, cool air is quickly  
replaced, searing meats on the outside and retaining more  
juices and natural flavor on the inside with less shrinkage.  
With this heating method, foods can be baked and roasted at  
the same time with minimal taste transfer, even when  
different dishes are involved, such as cakes, fish or meat. The  
hot air system is especially economical when thawing frozen  
food. Use this setting for baking and roasting.  
*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.  
12  
13  
 
Oven Settings and Functions  
Oven Settings and Functions  
OFF  
SELF  
CLEAN  
OFF  
SELF  
CLEAN  
BAKE  
BAKE  
High-Broil  
Low-Broil  
TRU  
LOW  
TRU  
LOW  
CONVEC  
BROIL  
CONVEC  
BROIL  
Heat radiates from both  
This mode uses  
only a fraction of  
the available power  
to the inner broil  
element for delicate  
top-browning. The  
inner broil element  
is on for only part of  
the time. Use this  
setting to gently  
brown meringue on  
racks 3 or 4 in 3-4 minutes.  
MED  
BROIL  
CONV.  
BAKE  
MED  
BROIL  
CONV.  
BAKE  
broil elements, located  
HI  
BROIL  
CONV.  
ROAST  
HI  
CONV.  
ROAST  
CONV.  
BROIL  
BROIL  
in the top of the oven  
cavity, at full power.  
The distance between  
the foods and the broil  
elements determines  
broiling speed. For  
"fast" broiling, food  
may be as close as 2  
inches (5 cm) to the  
CONV.  
BROIL  
high-broil  
low-broil  
broil element or on the top rack. "Fast" broiling is best for  
meats where "rare to medium" doneness is desired. Use this  
setting for broiling small and average cuts of meat.  
Self-Clean  
OFF  
SELF  
The pyrolytic self-cleaning cycle is designed to  
eliminate the need for scrubbing and scouring food  
baked onto the oven interior. During this cycle, the  
oven reaches elevated temperatures in order to burn  
off soils and deposits. An integral smoke eliminator  
CLEAN  
BAKE  
TRU  
LOW  
CONVEC  
BROIL  
MED  
CONV.  
OFF  
SELF  
CLEAN  
BROIL  
BAKE  
BAKE  
HI  
CONV.  
Medium-Broil  
Inner and outer broil  
elements pulse on and  
TRU  
CONVEC  
BROIL  
LOW  
BROIL  
ROAST  
CONV.  
BROIL  
MED  
BROIL  
CONV.  
BAKE  
reduces odors associated with the soil burn-off. A powder ash  
residue is left in the bottom of the oven after completion of the self-  
clean cycle. When the oven has cooled, remove any ash from oven  
surfaces with a damp sponge or cloth.  
HI  
BROIL  
CONV.  
ROAST  
CONV.  
BROIL  
off to produce less heat  
for “slow” broiling.  
Allow about 4 inches  
(10 cm.) between the  
top surface of the food  
and the broil element.  
"Slow" broiling is best  
for chicken and ham in  
order to broil food  
Convection Dehydrate  
OFF  
SELF  
OFF  
With the selector set to TruConvec and  
the temperature control on 200°F  
(93.3°C), warm air is circulated by a  
motorized fan in the rear of the oven.  
Over a period of time, the water is  
CLEAN  
BAKE  
CLEAN  
TRU  
200  
300  
LOW  
CONVEC  
BROIL  
BROIL  
MED  
CONV.  
BROIL  
BAKE  
500  
medium-broil  
HI  
CONV.  
BROIL  
BROIL  
ROAST  
CONV.  
400  
without over-browning it. Use this setting for broiling small and  
average cuts of meat.  
removed from the food by evaporation. Removal of water inhibits  
growth of microorganisms and retards the activity of enzymes. It is  
important to remember that dehydration does not improve the  
quality, so only fresh, top-quality foods should be used.  
Convection Defrost  
OFF  
SELF  
OFF
With the selector set to TruConvec and  
the temperature control off, air is  
circulated by a motorized fan in the rear  
of the oven. The fan accelerates natural  
defrosting of the food without heat. To  
CLEAN  
BAKE  
CLEAN  
200  
TRU  
LOW  
CONVEC  
BROIL  
BROIL  
300
MED  
CONV.  
BROIL  
BAKE  
500  
HI  
CONV.  
BROIL  
ROAST  
CONV.  
400  
BROIL  
avoid sickness and food waste, do not allow defrosted food to  
remain in the oven for more than two hours.  
14  
15  
 
Clocks and Timers (Digital Display)  
Clocks and Timers (Digital Display)  
Timer Alarm  
Electronic Timing Center  
At the end of a Min/Sec Timer program or Bake Hours program,  
the alarm will consist of three beeps followed by two beeps every  
10 seconds until the “MIN/SEC TIMER” button is pressed.  
Whenever a valid function key is pressed or when a control function  
starts automatically, one beep will be sounded. When an invalid  
function key is pressed, two beeps will be sounded.  
Digital Display  
(Select Models)  
The Electronic Timing Center is  
used to program and control all  
timing functions. It has five  
CLOCK MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
SET  
display and programming modes that are activated by the four  
push buttons and the “SET” knob. Both the Bake Hours mode and  
the Min/Sec Timer mode can be used to time cooking periods.  
These features can even be used at the same time when both ovens  
are in use. However, only Bake Hours and Self-Cleaning modes  
shut the oven off automatically when the timed program is over.  
For example, you can time bake a casserole in the upper oven using  
the Bake Hours mode, while broiling in the lower oven using the  
Min/Sec Timer. One oven can also be cleaned while timing foods  
in the other oven using the Min/Sec Timer.  
Setting the Automatic Start Time Bake Program  
The Bake Hours and Start Time modes of the timer can be used to  
automatically turn the oven on and off at a preselected time. The  
Automatic Time Bake program is ideal for foods with no danger of  
spoilage during 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 and turning the “SET” knob until the  
desired start time is displayed. This is the time of day you want  
the food to begin cooking.  
Setting the Min/Sec Timer  
The Min/Sec Timer is designed for accurate timing and is ideal for  
baking delicate items such as biscuits, cookies, and popovers, and  
for precise broiling. The Min/Sec Timer can be used at the same  
time the Bake Hours or Start Time functions are in use. It can be  
used for timing up to 24 hours. When setting the timer, the time  
displayed will increase in 1 minute increments. When the timer  
counts down to 1 minute, the timer alarm will give two short beeps  
and the display changes from hours:minutes to seconds only.  
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 display). Press the “START TIME” button twice to  
set the starting time for the lower oven (LOWER OVEN  
will show on the display). Then program the start time by  
turning the “SET” knob until the desired start time is  
displayed. This is the time of day you want the food to  
begin cooking.  
To program the Min/Sec Timer  
1. Press the “MIN/SEC TIMER” button. The timer will display :00  
and the word TIMER will be displayed in the lower right corner.  
2. Set the desired baking time:  
2. Turn the “SET” knob until the desired duration time is displayed.  
Once the start time is set, the display will switch to :00 and  
the words SET, COOK and TIME will appear on the right side  
of the display. You will now enter the desired baking time.  
Turn the “SET” knob until the desired baking time is displayed  
in hours and minutes. Once the desired bake time is set, the  
word SET will disappear and the word DELAY will appear in  
the display indicating that the Bake Hours program has been  
set.  
The Min/Sec Timer is now programmed. The alarm will sound at the  
end of the countdown. The program can be cancelled anytime by  
setting the remaining time to :00. To change back to the time-of-  
day, press the “CLOCK” button. Notice that a small clock will be  
displayed in the upper right corner to indicate that a program is in  
progress. The display will return automatically to the Min/Sec Timer  
after a few seconds.  
NOTE: For Double Ovens, the word DELAY will show with either  
UPPER OVEN or LOWER OVEN depending on which oven has  
been selected.  
16  
17  
 
Clocks and Timers (Analog Clock)  
Clocks and Timers (Digital Display)  
3. Set the Oven Function selector to the desired function –  
Setting the Min/Sec Timer  
BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.  
The Min/Sec Timer is designed for accurate timing and is ideal for  
baking delicate items such as biscuits, cookies, and popovers, and  
for precise broiling. The Min/Sec timer can be used at the same  
time the Bake Hours or Start Time functions are in use. It can be  
used for timing up to 24 hours.  
4. Set the temperature control knob to the desired baking  
temperature.  
5. The automatic time bake program is now set!  
To program the Min/SecTimer  
NOTE: The display will continue to show the amount of bake time  
that was programmed (this will remain until the programmed start  
time is reached). You can return the display to clock mode by  
pressing the “CLOCK” button – Notice that a small clock will be  
displayed in the upper right corner to indicate that a program is in  
progress. Switch back to the timer mode by pressing the “BAKE  
HOURS” button.  
1. Push and release the “min/sec timer” button.  
2. Rotate “Set” knob until desired duration of time is displayed.  
Timer starts seconds after “Set” knob stops rotating. A tone  
indicates the timer has started.  
When the timer has one minute remaining, the timer will sound  
twice and begin to countdown by seconds. A tone will sound  
three times indicating the time is complete and twice every ten  
seconds after completion until timer function is cleared.  
6. When the specified time is reached, the oven will automatically  
turn on. It will bake for the programmed amount of time at the  
selected temperature.  
NOTE: Press any function button to clear a completed cycle or  
function.  
NOTE: At one minute from the end of the specified bake program,  
the oven timer will beep once. At the end of the specified bake  
program, the oven will automatically turn off and the timer will  
sound a series of three beeps. This will continue until the “START  
TIME” button is pressed. The display will then return to displaying  
the time.  
NOTE: Setting the remaining duration time to :00 will cancel the  
Automatic Bake program.  
18  
19  
 
Clocks and Timers (Analog Clock)  
Clocks and Timers (Analog Clock)  
Setting the Bake Hours Program  
2. Set the desired baking time:  
The Bake Hours program is used for controlled timing of baked or  
roasted foods. At the end of the timed cycle, the oven automatically  
turns off.  
Once the start time is set, the display will switch to :00 and the  
words SET, COOK and TIME will appear on the right side of  
the display. You will now enter the desired baking time. Turn  
the “Set” knob until the desired baking time is displayed in  
hours and minutes. Once the desired bake time is set, a tone  
will be heard and the word SET will disappear and the word  
DELAY will appear in the display indicating that the Bake  
Hours program has been set.  
Setting the Automatic Start Time Bake Program  
The Bake Hours program is used for controlled timing of baked or  
roasted foods. At the end of the timed cycle, the oven automatically  
turns off.  
To Set The Bake Hours Program  
NOTE: For Double Ovens, the word DELAY will show depending  
on which oven has been selected.  
1. Turn the TIMED BAKE knob to “timed” for single ovens or  
“upper timed” or “lower timed” position, for double ovens.  
3. Set the Oven Function selector to the desired function –  
BAKE, CONVECTION BAKE, OR TRUCONVEC™, etc.  
2. Set the Oven Function Selector to the BAKE, CONVECTION  
BAKE, or TRUCONVEC™ position, depending upon the type of  
baking being used.  
4. Set the temperature control knob to the desired baking  
temperature.  
3. Set the temperature control knob to the desired temperature and  
allow for preheating.  
5. The automatic time bake program is now set!  
4. Press and release the bake hours button. The timer will display  
:00 with the words SET and COOK/TIME in the digital display.  
NOTE: The display will continue to show the amount of bake time  
that was programmed (this will remain until the programmed start  
time is reached). You can return the display to clock mode by  
pressing the “probe/temp” button – Notice that a small clock will  
be displayed in the upper right corner to indicate that a program is  
in progress. Switch back to the timer mode by pressing the “bake  
hours” button.  
5. Turn the “Set” knob until the desired baking time is displayed in  
hours and minutes. Once set, a tone will sound and the cook  
time/remaining time and the word COOK will be displayed.  
The word COOK will flash and the tone will sound three times when  
the time is completed; oven will turn off. The tone will sound twice  
every ten seconds after completion until timer function is cleared.  
6. When the specified time is reached, the oven will automatically  
turn on. It will bake for the programmed amount of time at the  
selected temperature.  
To set the Automatic Time Bake Program  
1. Set the start time:  
NOTE: At one minute from the end of the specified bake program,  
the oven timer will beep once. At the end of the specified bake  
program, the oven will automatically turn off and the timer will  
sound a series of three beeps. This will continue until the “start  
time” button is pressed. The display will then return to displaying  
the time.  
A) For Single Ovens – Turn the TIMED BAKE knob to “timed”.  
Program the start time by pressing the “start time” button and  
turning the “Set” knob until the desired start time is displayed  
and a tone is heard. This is the time of day you want the food 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  
desired start time is displayed. This is the time of day you want  
the food to begin cooking.  
NOTE: Setting the remaining duration time to :00 will cancel the  
Automatic Bake program.  
20  
21  
 
Meat Probe Functions  
Cooking with your Oven  
Probe Function  
(Premiere Models)  
Rack Positions  
Probe  
Cable  
Each oven is equipped with tilt-proof racks and at least one  
TruGlide rack. With the TruGlide rack, the bottom section remains  
in the oven and the top section smoothly glides outward when  
pulled. This reduces the chances of spills and makes removing  
heavy items from the oven much easier. Below is a list of how  
many TruGlide racks are found in each oven. Please note that the  
TruGlide rack can be used in any of the six rack positions.  
The meat probe takes the guesswork out of  
roasting by cooking foods to the ideal internal  
temperature. The probe temperature setting is  
used to automatically turn the oven off when the  
internal temperature of the meat being  
Handles  
roasted is reached.  
Plug  
Select Single and Double Ovens – One TruGlide rack (upper  
oven only in double ovens)  
To Set the Automatic Probe Function  
Premiere Single Ovens – Two TruGlide racks  
Premiere Double Ovens – Three TruGlide racks (two in upper  
oven and one in lower oven)  
1. Insert probe into the meat and slide into oven.  
2. Plug the probe into the outlet located on left interior wall of  
the oven and close oven door. NOTE: If the probe is not  
plugged into the oven when starting a probe function, then  
the display will flash “no probe”.  
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 removed and arranged at various levels.  
For best results with conventional baking, do not use more than  
one rack at a time. It is also recommended, when using two racks,  
to bake with the racks in positions 2 and 4 or positions 3 and 5.  
3. Select cooking function and set temperature.  
4. Press the “PROBE TEMP” button.  
5. Turn the “SET” knob to the desired internal temperature. The  
word PROBE and the desired internal temperature will be  
displayed on the lower right of the clock. On Double Ovens,  
the manual/timed control must be turned to “upper timed.”  
NOTE: It is recommended to set the internal temperature  
about 10 degrees lower than actual desired internal  
temperature. The meat will continue to cook when removed  
from the oven and will reach desired internal temperature  
while “standing”.  
1. Arrange the oven racks in the desired positions BEFORE  
heating the oven. If cooking on two racks at the same time,  
use rack positions 2 and 4 or positions 3 and 5.  
2. Turn the Oven Function selector to desired function. Cooking  
starts immediately and stops when the Oven Function selector  
is turned to OFF.  
3. Set the Temperature Control to the desired temperature.  
4. Place the food in the oven after the Oven Indicator light goes  
out.  
The word PROBE flashes, tone sounds three times, and oven  
shuts off when desired temperature is reached. The tone will  
sound twice every ten seconds after completion until probe  
function is closed.  
CLEAN  
OVEN  
CLEAN  
OVEN  
OFF  
OFF  
OFF  
OFF  
SELF  
SELF  
CLEAN  
CLEAN  
BAKE  
BAKE  
200  
CLEAN  
CLEAN  
.
200  
OVENLOW  
LIGHT  
BROIL  
CONV  
.
LOW  
BROIL  
CONV  
UPPER  
TIMED  
BAKE  
BAKE  
.
BROIL  
BROIL  
MANUAL  
300  
LOWER  
TIMED  
MED  
I
BROIL  
MED  
BROIL  
TRU  
TRU  
CONVEC
CONVEC  
300  
500  
500  
CONV  
HI  
.
HI  
BROIL  
CONV  
.
BROILROAST  
ROAS
T
400  
CONV  
.
400  
CONV  
.
BROIL  
BROIL  
LOWER OVEN  
UPPER OVEN  
MIN/SEC  
TIMER  
BAKE  
TIME  
START  
TIME  
PROBE  
TEMP  
SET  
OVEN FUNCTION  
OVENTEM
P
E
R
A
TURE  
OVEN FUNCTION  
OVENTEM
P
E
R
TURE  
A
WARNING  
Position 6  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
To avoid sickness and food waste when using automatic time baking:  
• Do not use foods that will spoil while waiting for cooking to start,  
such as dishes with milk or eggs, cream soups, custards, fish, pork,  
poultry, or foods with stuffing.  
• Any food that has to wait for cooking to start should be very cold  
or frozen before it is placed in the oven.  
• Do not use foods containing baking powder or yeast when  
automatic time baking. They will not rise properly.  
• Do not allow food to remain in the oven for more than two hours  
after the end of the cooking cycle.  
22  
23  
 
Cooking with your Oven  
Cooking with your Oven  
Conventional/Convection Cooking  
Baking Tips  
Because of variations in food density, surface texture and consistency,  
some foods may be prepared more successfully using the conventional  
bake setting. For this reason, conventional baking is recommended  
when preparing baked goods such as custard. The user may find other  
foods that are also prepared 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 intended when performing multi-rack baking and for  
baking heavier foods. Below are some tips which will allow you to get  
the best results out of your oven when cooking with convection.  
• Make sure the oven racks are in the desired position before you  
turn on the oven.  
• Do not open the door frequently during baking. Look through  
the door window to check doneness whenever possible. If you  
must open the door, the best time is during the last quarter of  
the baking time.  
• Bake to the shortest time suggested and check for doneness  
before adding more time. For baked goods, a stainless steel  
knife placed in the center of the product should come out clean  
when done.  
• Use the pan size and type recommended by the recipe to  
ensure best results. Cakes, quick breads, muffins, and cookies  
should be baked in shiny, reflective pans for light, golden crusts.  
Avoid the use of old, darkened pans. Warped, dented, stainless  
steel and tin-coated pans heat unevenly and will not give  
uniform baking results.  
•As a general rule, reduce the temperature by 25° F (10° C) when  
using a convection cooking function.  
•Cooking times for standard baking and convection baking will be the  
same. However, if using convection to cook a single item or smaller  
load then it is possible to have 10-15% reduction in cooking time.  
(Remember convection cooking is designed for multi-rack baking or  
cooking large loads).  
•If cooking items which require longer than 45 minutes then it is  
possible to see a 10% - 15% reduction in cooking time. This is  
especially true for large items cooked in the convection roast function.  
•A major benefit of convection cooking is the ability to prepare foods  
in quantity. The uniform air circulation makes this possible. Foods  
that can be prepared on two or three racks at the same time include:  
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience  
foods.  
•For three-rack baking, use any combination of rack positions 2, 3, 4,  
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3  
and 5. Remember that the racks are numbered from bottom to top.  
•Items cooked in a convection function can be easily over baked. This  
being the case, it is usually a good idea to pull items out of the oven  
just before they seem to be done. Items will continue to cook right  
after they are set out of the oven.  
Pan Placement Tips  
• When using large (15" x 13") flat pans or trays that cover most  
of the rack, rack positions 2 or 3 produce the best results.  
• When baking on more than one rack, it is recommended to use  
one of the convection modes and the 2nd and 4th position or  
the 3rd and 5th position for more even baking. When baking on  
three racks, use any combination of positions 2, 3, 4, and 5 for  
more consistent results.  
• Stagger pans in opposite directions when two racks and several  
pans are used in conventional bake. If possible, no pan should  
be directly above another.  
• Allow 1 to 2 inches of air space around all sides of each pan for  
even air circulation.  
Single Rack Pan  
Placement  
Multiple Rack Pan  
Placement  
•Some recipes, especially those that are homemade, may require  
adjustment and testing when converting from standard to convection  
modes. If unsure how to convert a recipe, begin by preparing the  
recipe in conventional bake. After achieving acceptable results, follow  
the convection guidelines listed for the similar food type. If the food is  
not prepared to your satisfaction during this first convection trial,  
adjust only one recipe variable at a time (cooking time, rack position,  
or temperature) and repeat the convection test. Continue adjusting  
one recipe variable at a time until satisfactory results are achieved.  
24  
25  
 
Preheat  
Conventional Baking Chart  
Preheat  
For best results, it is extremely important that you preheat  
your oven to the desired cooking temperature before placing  
food items in the oven to begin cooking. In many cooking  
modes, partial power from the broiler is used to bring the  
oven to the preheat temperature. Therefore, placing food  
items in the oven during preheat mode is not recommended.  
The Viking Rapid Ready™ Preheat System is engineered so  
that the oven is brought to the desired set temperature in a  
manner which will provide the optimum cooking environment  
based on the selected cooking mode in the shortest possible  
time.  
Single Rack  
Time  
Food  
BREADS  
Biscuits  
Yeast Loaf  
Yeast Rolls  
Nut Bread  
Cornbread  
Gingerbread  
Muffins  
Pan Size  
Position  
Temp  
(minutes)  
Cookie Sheet  
Loaf Pan  
Cookie Sheet  
Loaf Pan  
8" x 8"  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375° F (191° C) 23-28  
375° F (191° C) 30 - 35  
400° F (205° C) 12 - 15  
375° F (191° C) 30 - 35  
400° F (205° C) 20 - 25  
350° F (177° C) 35 - 40  
400° F (191° C) 17 - 22  
375° F (191° C) 17 - 22  
Muffin Tin  
Muffin Tin  
Corn Muffins  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
1 or 2  
2
3 or 4  
3 or 4  
3 or 4  
3
350° F (177° C) 35 - 45  
350° F (177° C) 40 - 50  
350° F (177° C) 17 - 22  
350° F (177° C) 40 - 50  
350° F (177° C) 30 - 35  
350° F (177° C) 60 - 65  
For instance, the preheat mode for TruConvec™ is designed  
to be brought up to the set point temperature in a different  
manner than the preheat mode for CONVENTIONAL BAKE.  
This is because TRUCONVEC is designed for multi-rack  
baking. So it is extremely critical that all rack positions have  
reached the desired 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 mode when compared to  
the amount of time it takes to preheat to 350°F (180ºC) in  
CONVENTIONAL BAKE mode.  
COOKIES  
Brownies  
Choc. Chip  
Sugar  
PASTRY  
Cream Puffs  
PIES  
13" x 9"  
Cookie Sheet  
Cookie Sheet  
3 or 4  
3 or 4  
3 or 4  
350° F (177° C) 25 - 28  
375° F (191° C) 12 - 15  
350° F (177° C) 10 - 12  
Cookie Sheet  
3 or 4  
400° F (205° C) 30 - 35  
Crust, Unfilled  
Crust, Filled  
Lemon Meringue  
Pumpkin  
9" Round  
9" Round  
9" Round  
9" Round  
6 - 4 oz cups  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
425° F (218° C) 10 - 12  
375° F (191° C) 55 - 66  
350° F (177° C) 12 - 15  
400° F (177° C) 55 - 65  
350° F (177° C) 35 - 40  
Also, preheat time can vary based on some external factors  
such as room temperature and power supply. A significantly  
colder room temperature or a power supply less than 240  
VAC can lengthen the time it takes for the oven to reach the  
desired set temperature.  
Custard  
ENTREES  
Egg Rolls  
Fish Sticks  
Lasagna, frz  
Pot Pie  
Gr. Peppers Stuffed  
Quiche  
Pizza, 12"  
Cookie Sheet  
Cookie Sheet  
Cookie Sheet  
Cookie Sheet  
13" x 9"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400° F (205° C) 12 - 15  
425° F (218° C) 18 - 21  
375° F (191° C) 65 - 75  
400° F (205° C) 35 - 40  
375° F (191° C) 65 - 70  
400° F (205° C) 25 - 30  
400° F (205° C) 15 - 20  
Note: Certain functions include a PREHEAT cycle. Once set  
temperature has been reached, the oven will automatically  
exit PREHEAT and follow NORMAL OPERATION mode.  
9" Round  
Cookie Sheet  
Mac. & Cheese, frz  
VEGETABLES  
Baked Potatoes  
Spinach Souffle  
Squash  
Cookie Sheet  
3 or 4  
375° F (191° C) 60 - 65  
On Rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375° F (191° C) 60 - 65  
350° F (177° C) 45 - 50  
375° F (191° C) 50 - 55  
425° F (218° C) 15 - 20  
1 qt. Casserole  
Cookie Sheet  
Cookie Sheet  
French Fries  
26  
27  
 
Convection Baking Chart  
Solving Baking Problems  
Baking problems can occur for many reasons. Check the Baking Problem  
chart for the causes and recommended remedies for the most common  
problems. It is important to remember that the temperature setting and  
cooking times you are accustomed to using with your previous oven may vary  
slightly from those required with this oven. If you find this to be true, it is  
necessary for you to adjust your recipes and cooking times accordingly.  
Single Rack  
Position  
Time  
Food  
BREADS  
Pan Size  
Temp  
(minutes)  
Notes  
Frozen Biscuits  
Yeast Loaf  
Yeast Rolls  
Nut Bread  
Cornbread  
Gingerbread  
Muffins  
Corn Muffins  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
COOKIES  
Brownies  
Choc. Chip  
Sugar  
PIES  
Crust, Unfilled  
Crust, Filled  
Lemon Meringue  
Pumpkin  
Cookie Sheet 2 & 4 / 1, 3, & 5 350° F (177° C) 23 - 28  
Loaf Pan 3 or 4 350° F (177° C) 30 - 35  
Cookie Sheet 2 & 4 / 1, 3, & 5 375° F (191° C) 12 - 15  
Loaf Pan  
8" x 8"  
8" x 8"  
Muffin Tin  
Muffin Tin  
3 or 4  
2 & 4  
2 & 4  
350° F (177° C) 30 - 35  
375° F (191° C) 20 - 25  
325° F (163° C) 35 - 40  
COMMON BAKING PROBLEM / REMEDIES  
Rec. TruConvec  
Rec. TruConvec  
2 & 4 / 1, 3, & 5 375° F (191° C) 17 - 22  
2 & 4 / 1, 3, & 5 350° F (177° C) 17 - 22  
PROBLEM  
CAUSE  
REMEDY  
Cakes burned on the 1. Oven was too hot  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
Rec. TruConvec  
Rec. TruConvec  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
1 or 2  
3 or 4  
325° F (163° C) 30 - 35  
325° F (163° C) 35 - 40  
sides or not done  
in center  
2. Wrong pan size  
3. Too many pans  
2 & 4 / 1, 3, & 5 325° F (163° C) 15 - 17  
Cakes crack on top  
Cakes are not level  
1. Batter too thick  
1. Follow recipe  
Add liquid  
2. Reduce temperature  
3. Use recom. pan size  
2 & 4  
2 & 4  
3
325° F (163° C) 30 - 32  
325° F (163° C) 25 - 30  
325° F (163° C) 5 - 50  
Rec. TruConvec  
Rec. TruConvec  
2. Oven too hot  
3. Wrong pan size  
1. Batter uneven  
1. Distribute batter even  
13" x 9"  
Cookie Sheet  
Cookie Sheet  
2 & 4  
1 - 5  
1 - 6  
325° F (163° C) 25 -28  
350° F (177° C) 10 - 12  
325° F (163° C) 10 - 15  
2. Oven or rack not level 2. Level oven or rack  
Rec. TruConvec  
Rec. TruConvec  
3. Pan was warped  
3. Use proper pan  
Food too brown on  
bottom  
1. Oven door opened  
1. Use door window to  
too often  
check food  
9" Round  
9" Round  
9" Round  
9" Round  
6 - 4oz cups  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
400° F (205° C)  
350° F (177° C) 55 - 65  
325° F (163° C) 4 - 5  
7 - 9  
2. Dark pans being used 2. Use shiny pans  
3. Incorrect rack position 3. Use recom. rack position  
4. Wrong bake setting  
4. Adjust to conventional  
or convection setting  
as needed  
325° F (163° C) 55 - 65  
325° F (163° C) 30 - 35  
Custard  
ENTREES  
Egg Rolls  
Fish Sticks  
Lasagna, frz  
Pot Pie  
Gr. Peppers Stuffed  
Quiche  
Pizza, 12"  
5. Pan too large  
5. Use proper pan  
Cookie Sheet  
Cookie Sheet  
Cookie Sheet  
Cookie Sheet  
13" x 9"  
2 or 4  
2 or 4  
2 or 4  
2 or 4  
2 or 4  
2 or 4  
2 or 4  
375° F (191° C) 12 - 15  
400° F (205° C) 18 -21  
350° F (177° C) 60 - 70  
375° F (191° C) 35 - 40  
350° F (177° C) 60 - 70  
375° F (191° C) 25 - 30  
375° F (191° C) 15 - 20  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
2. Oven not preheated  
3. Sides of pan too high  
1. Hot cookie sheet  
2. Allow oven to preheat  
3. Use proper pans  
1. Allow sheet to cool  
between batches  
Cookies too flat  
9" Round  
Cookie Sheet  
Pies burned around  
edges  
1. Oven too hot  
2. Too many pans used 2. Reduce no. of pans  
3. Oven not preheated 3. Allow oven to preheat  
1. Reduce temperature  
Mac. & Cheese, frz  
Cookie Sheet  
2 or 4  
350° F (177° C) 60 - 65  
VEGETABLES  
Baked Potatoes  
Spinach Souffle  
Squash  
Pies too light on top  
1. Oven not hot enough 1. Increase temperature  
2. Too many pans used 2. Reduce no. of pans  
On Rack  
2 or 4  
2 or 4  
2 or 4  
2 or 4  
350° F (177° C) 60 - 65  
325° F (163° C) 45 - 50  
350° F (177° C) 50 - 55  
400° F (205° C) 15 - 20  
1 qt.Casserole  
Cookie Sheet  
Cookie Sheet  
3. Oven not preheated  
3. Allow oven to preheat  
French Fries  
28  
29  
 
Using the Meat Probe  
(Premiere Models)  
Roasting Instructions  
For many foods, especially roasts and poultry, internal food  
temperature is the best test for doneness. The meat probe takes  
the guesswork out of roasting by cooking foods to the exact  
doneness you want. NOTE: Double oven models have a probe in  
the upper oven only.  
Always use the broiler pan and grid supplied with each oven. The  
hot air must be allowed to circulate around the item that is being  
roasted. Do not cover what is being roasted. Convection roasting  
seals in juices quickly for a moist, tender product. Poultry will have  
a light, crispy skin and meats will be browned, not dry or burned.  
Cook meats and poultry directly from the refrigerator. There is no  
need for meat or poultry to stand at room temperature.  
Use of probes other than the one provided with this product may  
result in damage to the probe. Use the handles of the probe and  
plug when inserting and removing them from the meat and outlet.  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25° F (-3.9° C) and the  
cooking time by approximately 10 to 15%.  
• To avoid damaging your probe, do not use tongs to pull on  
the cable when removing.  
• Always roast meats fat side up in a shallow pan using a roasting  
rack. No basting is required when the fat side is up. Do not  
add water to the pan as this will cause a steamed effect.  
Roasting is a dry heat process.  
• To avoid breaking the probe, make sure food is completely  
defrosted before inserting.  
• To prevent possible burns, do not unplug the probe from the  
outlet until the oven has cooled.  
• Poultry should be placed breast side up on a rack in a shallow  
pan. Brush poultry with melted butter, margarine, or oil before  
and during roasting.  
• Never leave the probe inside the oven during a self-cleaning  
cycle.  
• For convection roasting, do not use pans with tall sides as this  
will interfere with the circulation of heated air over the food.  
• Do not store the probe in the oven.  
• 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 body and leg into  
the thickest part of the inner thigh.) The tip of the probe should  
not touch bone, fat, or gristle to ensure an accurate reading.  
Check the meat temperature halfway through the recommended  
roasting time. After reading the thermometer once, insert it  
¼inch (1.3 cm) further into the meat, then take a second  
reading. If the second temperature registers below the first,  
continue cooking the meat.  
After preparing the meat and placing on broiler pan, follow these  
steps for proper probe placement.  
1. Lay the probe on the outside of the meat along the top or side  
and mark with your finger where the edge of the meat comes to  
on the probe. The point should rest in the center of the thickest  
meaty part of the roast.  
2. Insert the probe completely into the meat. It should 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 and parallel to the leg of a whole turkey.  
• Roasting times always vary according to the size, shape and  
quality of meats and poultry. Less tender cuts of meat are best  
prepared in the conventional bake setting and may require  
moist cooking techniques. Remove roasted meats from the  
oven when the thermometer registers 5° F (2° C) to 10° F  
(4° C) lower than the desired doneness. The meat will  
continue to cook after removal from the oven. Allow roasts  
to stand 15 to 20 minutes after roasting in order to make  
carving easier.  
3. When setting the probe temperature, it is recommended to set  
the temperature about 10° F (4° C) lower than desired internal  
temperature. The meat will continue to cook when removed  
from the oven and will reach the desired doneness while  
“standing”.  
• If using a cooking bag, foil tent, or other cover, use the  
conventional bake setting rather than either convection setting.  
30  
31  
 
Convection Roasting Chart  
Conventional Roasting Chart  
Internal  
Temp  
Internal  
Temp  
Time  
(min/lb)  
Rack  
Position  
Time  
(min/lb)  
Rack  
Position  
Food  
Weight  
Temp  
Food  
Weight  
Temp  
BEEF  
BEEF  
Rib Roast  
Rare  
Rib Roast  
Rare  
3 - 6 lbs  
3 - 6 lbs  
3 - 6 lbs  
325° F (163° C)  
325° F (163° C)  
325° F (163° C)  
25 - 30  
30 - 35  
35 - 40  
2
140° F (60° C)  
155° F (68° C)  
170° F (77° C)  
3 - 6 lbs  
3 - 6 lbs  
3 - 6 lbs  
325° F (163° C)  
325° F (163° C)  
325° F (163° C)  
17 - 22  
21 - 24  
27 - 30  
2
140° F (60° C)  
155° F (68° C)  
170° F (77° C)  
Medium  
Well done  
Rump Roast  
Medium  
Well done  
Tip Roast  
Medium  
Well done  
LAMB  
Lamb Leg  
PORK  
Pork Loin  
Pork Chops  
1" thick  
Medium  
Well done  
Rump Roast  
Medium  
Well done  
Tip Roast  
Medium  
Well done  
LAMB  
Lamb Leg  
PORK  
Pork Loin  
Pork Chops  
1" thick  
3 - 6 lbs  
3 - 6 lbs  
325° F (163° C)  
325° F (163° C)  
35 - 40  
40 - 45  
2
2
2
155° F (68° C)  
170° F (77° C)  
3 - 6 lbs  
3 - 6 lbs  
325° F (163° C)  
325° F (163° C)  
17 - 20  
21 - 24  
2
2
2
155° F (68° C)  
170° F (77° C)  
3 - 6 lbs  
3 - 6 lbs  
325° F (163° C)  
325° F (163° C)  
40 - 45  
45 - 50  
155° F (68° C)  
170° F (77° C)  
3 - 6 lbs  
3 - 6 lbs  
325° F (163° C)  
325° F (163° C)  
27 - 30  
32 - 35  
155° F (68° C)  
170° F (77° C)  
3 - 6 lbs  
3 - 6 lbs  
325° F (162° C)  
30 - 40  
180° F (82° C)  
3 - 6 lbs  
3 - 6 lbs  
325° F (162° C)  
20 - 25  
180° F (82° C)  
325° F (162° C)  
350° F (177° C)  
35 - 40  
55 - 60  
total time  
2
3
180° F (82° C)  
180° F (82° C)  
325° F (162° C)  
325° F (162° C)  
20 - 25  
35 - 40  
total time  
2
3
180° F (82° C)  
180° F (82° C  
Ham, fully  
Cooked  
8 - 12 lbs 325° F (163° C)  
17 - 20  
1
130° F (54° C)  
Ham, fully  
Cooked  
8 - 12 lbs 325° F (163° C)  
12 - 14  
1
130° F (54° C)  
POULTRY  
POULTRY  
Chicken, Whole 3 - 6 lbs  
375° F (191° C)  
30 - 35  
15 - 20  
1
1
180° F (82° C)  
180° F (82° C)  
Chicken, Whole 3 - 6 lbs  
375° F (191° C)  
20 - 25  
12 - 14  
1
1
180° F (82° C)  
180° F (82° C)  
Turkey,  
10 - 16 lbs 325° F (163° C)  
Turkey,  
10 - 16 lbs 325° F (163° C)  
Unstuffed  
Unstuffed  
Turkey  
20 - 24 lbs 325° F (163° C)  
10 - 16 lbs 325° F (163° C)  
20 - 24 lbs 325° F (163° C)  
15 - 20  
17 - 22  
17 - 22  
18 - 22  
1
1
1
1
180° F (82° C)  
180° F (82° C)  
180° F (82° C)  
180° F (82° C)  
Turkey  
20 - 24 lbs 325° F (163° C)  
10 - 16 lbs 325° F (163° C)  
20 - 24 lbs 325° F (163° C)  
9 - 11  
13 - 16  
10 - 13  
15 - 20  
1
1
1
1
180° F (82° C)  
180° F (82° C)  
180° F (82° C)  
180° F (82° C)  
Turkey, Stuffed  
Turkey, Stuffed  
Turkey Breast  
Turkey, Stuffed  
Turkey, Stuffed  
Turkey Breast  
4 - 6 lbs  
325° F (163° C)  
4 - 6 lbs  
325° F (163° C)  
32  
33  
 
Broiling Instructions  
Broiling Instructions  
Broiling Tip  
Broiling is a dry-heat cooking method using direct or radiant heat.  
It is used for small, individualized cuts such as steaks, chops, and  
patties. Broiling speed is determined by the distance between the  
food and the broil element. Choose the rack position based on  
desired results.  
• Always use a broiler pan and grid for broiling. They are  
designed to provide drainage of excess liquid and fat away  
from the cooking surface to help prevent splatter, smoke, and  
fire.  
• To keep meat from curling, slit fatty edge.  
Conventional broiling is most successful for cuts of meat 1-2 inches  
thick and is also more suitable for flat pieces of meat. Convection  
broiling has the advantage of broiling food slightly quicker than  
conventional. Convection broiling of meats produces better results,  
especially for thick cuts. The meat sears on the outside and retains  
more juices and natural flavor inside with less shrinkage.  
• Brush chicken and fish with butter several times as they broil  
to prevent drying out. To prevent sticking, lightly grease  
broiler tray.  
• Broil on first side for slightly more than half the recommended  
time, season, and turn. Season second side just before  
removing.  
To Use High-Broil:  
• Always pull rack out to stop position before turning or  
removing food.  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
• Use tongs or a spatula to turn meats. Never pierce meat with  
a fork, as this allows the juices to escape.  
2. Center the food on cold broiler pan and grid supplied with  
your oven. Place broiler pan in oven.  
• Remove the broiler pan from the oven when you remove the  
food. Drippings will bake onto the pan if it is left in the heated  
oven after broiling. While pan is hot, place damp paper towel  
over grid. Drizzle with liquid dishwashing detergent and pour  
water over grid. This will make cleaning of the pan easier, or  
the broiler pan can be lined with aluminum foil to make  
cleaning easier. Be sure the foil extends up the side of the pan.  
Although it is not recommended, the grid can also be covered  
with foil. Be sure to slit openings to conform with the openings  
in the grid so melted fat can drain through to prevent  
spattering, smoking, or the possibility of grease fire.  
3. Set the Oven Function Selector to High-Broil and the  
Temperature Control Knob to Broil.  
4. Close the door. There is not a detent to hold the door in the  
open broil stop position. With open door broiling the broil  
element does not cycle on and off. With closed door broiling  
the broil element might cycle on and off if an extended  
broiling time is required. A built-in smoke "eliminator" in the  
top of the oven helps reduce smoke and odors.  
To Use Medium-Broil and Low-Broil:  
Follow same steps as listed above except set the Oven Function  
Selector to Medium-Broil or Low-Broil.  
34  
35  
 
Convection Dehydrate/Defrost  
Broiling Chart  
Convection Dehydrate  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables.  
Type and  
Cut of Meat  
TeBEEF  
Time  
(minutes)  
Weight  
Setting  
Rack  
1. Prepare the food as recommended.  
2. Arrange the food on drying racks (not included with the  
oven; contact a local store handling speciality cooking  
utensils).  
3. Set the appropriate "low" temperature and turn the selector  
to TruConvec™.  
Sirloin, 1"  
Rare  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
14 oz  
14 oz  
14 oz  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
8 - 10  
10 - 12  
11 - 13  
10 oz  
10 oz  
10 oz  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
7 - 8  
9 - 10  
11 - 12  
Medium  
Convection Defrost  
Well done  
Hamburger, 1/2"  
Rare  
1. Place the frozen food on a baking sheet.  
2. Set the temperature control to OFF.*  
3. Turn the selector to TruConvec™.  
1/4 lb.  
1/4 lb.  
1/4 lb.  
Hi Broil  
Hi Broil  
Hi Broil  
5 or 6  
5 or 6  
5 or 6  
6 - 7  
7 - 8  
8 - 9  
Medium  
*IMPORTANT  
Well done  
CHICKEN  
Bnls Breast, 1”  
Bnls Breast, 1”  
Bone-in Breast  
Bone-in Breast  
Chicken pieces  
Chicken pieces  
HAM  
Do not turn on the temperature control. Turning the convection fan  
on will accelerate the natural defrosting of the food without the  
heat.  
1/2 lb.  
1/2 lb.  
2- 3 lbs total  
2- 3 lbs total Convection Broil  
2- 3 lbs total Med Broil  
2- 3 lbs total Convection Broil  
Med Broil  
Convection Broil  
Med Broil  
5 or 6  
4 or 5  
3 or 4  
3 or 4  
3 or 4  
3
15 - 20  
15 - 20  
40 - 45  
25 - 30  
40 - 45  
25 - 30  
WARNING  
To avoid sickness and food waste, do not allow defrosted food  
to remain in the oven for more than two hours.  
Ham slice, 1"  
LAMB  
1 lb.  
Med Broil  
5 or 6  
15 - 20  
Rib Chops, 1"  
Shoulder  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
4 or 5  
4 or 5  
10 - 15  
15 - 20  
PORK  
Loin Chops, 3/4"  
Bacon  
1 lb.  
Convection Broil  
Med Broil  
4
5
10 - 15  
5 - 8  
FISH  
Salmon Steak  
Fillets  
1 lb.  
1 lb.  
Med Broil  
Med Broil  
4
15 - 20  
10 - 15  
4 or 5  
36  
37  
 
Cleaning and Maintenance  
Cleaning & Maintenance  
Brass Parts  
Any piece of equipment works better and lasts longer when  
maintained properly and kept clean. Cooking equipment is no  
exception. Your oven must be kept clean and maintained properly.  
CAUTION  
All special ordered brass parts are coated with an epoxy coating.  
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON  
ANY BRASS PARTS. All brass body parts should be wiped  
regularly with hot soapy water. When hot soapy water will not  
do the job, use every day household cleaners that are not  
abrasive.  
Oven Surfaces  
Several different finishes have been used in your electric oven.  
Cleaning instructions for each surface are given below. Your oven  
features a Self-Clean cycle for the oven interior. See the Self-  
Clean Cycle section in Cleaning & Maintenance for complete  
instructions.  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a  
soap-filled steel wool pad.  
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE  
CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE  
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.  
Oven Racks  
Clean with detergent and hot water. Stubborn spots can be  
scoured with a soap-filled steel wool pad. DO NOT CLEAN THE  
OVEN RACKS USING THE SELF-CLEAN CYCLE. They could  
sustain damage due to the extreme heat of the Self-Clean cycle.  
The oven rack supports are designed to remain in the oven during  
the Self-Clean cycle.  
Control Knobs  
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF  
POSITION BEFORE REMOVING. Pull the knobs straight off. Wash  
in detergent and warm water. Dry completely and replace by  
pushing firmly onto stem.  
Stainless Steel Parts  
Meat Probe  
All stainless steel body parts should be wiped regularly with hot  
soapy water at the end of each cooling period and with a liquid  
cleaner designed for that material when soapy water will not do the  
job. NOTE: It is not recommended that stainless steel cleaner be  
used on any surface that contains graphics, such as the control  
panel area. For these areas containing graphics, it is recommended  
to only use hot, soapy water for cleaning. Do not use steel wool,  
abrasive cloths, cleansers, or powders. If necessary, scrape stainless  
steel to remove encrusted materials, soak the area with hot towels  
to loosen the material, then use a wooden 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 acid will permanently  
discolor stainless steel. Wipe up any spills immediately.  
The meat probe may be cleaned with soap and water or a soap-  
filled scouring pad. Cool the probe before cleaning. Scour  
stubborn spots with a soap-filled scouring pad, rinse and dry.  
• Do not immerse the meat probe in water.  
• Do not store the probe in the oven.  
WARNING  
To Prevent Personal Injury  
Before removing the doors, make sure the pins are properly  
installed in the hinges. Failure to do so can result in personal  
injury to hands and/or fingers.  
WARNING  
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.  
38  
39  
 
Cleaning and Maintenance  
Cleaning and Maintenance  
To start the Self-Clean cycle:  
1. Close the door completely.  
CAUTION  
2. Turn the oven selector knob clockwise to the self-clean mode.  
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. When 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-cleaning cycle.  
3. Turn the temperature control knob past the clean setting until  
the knob stops. At this time, the clean indicator light will come  
on. Within 30 seconds the automatic door latch engages and  
the oven indicator light comes on. The oven indicator light will  
remain on until the oven reaches the self-clean temperature and  
will then cycle on and off during the self-clean cycle. When the  
oven reaches the elevated temperature needed for self-clean,  
the door lock indicator light comes on.  
Self-Clean Cycle  
This oven features an automatic pyrolytic self-cleaning cycle.  
During this cycle, the oven reaches elevated temperatures in order  
to burn off soil and deposits. An integral smoke eliminator helps  
reduce odors associated with the soil burn-off. A powder ash  
residue is left in the bottom of the oven after completion of the Self-  
Clean cycle. The door latch is automatically activated after selecting  
the Self-Clean setting. The latch ensures that the door cannot be  
opened while the oven interior is at clean temperatures.  
4. The door lock indicator light will remain on until the self-clean is  
completed or interrupted and the oven temperature drops to a  
safe temperature. A complete cycle approximately 3 1/2 hours  
with an additional 30 minutes needed for the oven to cool down  
enough for the door latch to disengage. NOTE: A fan noise will  
be heard during the self-clean cycle and will continue to run for  
the 3 1/2 hour duration of the self-clean cycle.  
5. When the cycle is completed, turn both the oven selector and  
temperature control knob to the off position. When the oven  
has completely cooled, open door and remove any ash from  
the oven surfaces with a damp cloth.  
Before starting the Self-Clean cycle:  
1. Remove the oven racks, and any other items/utensils from the  
oven. The high heat generated during the cleaning cycle can  
discolor, warp, and damage these items. The oven rack  
supports are designed to remain in the oven during the Self-  
Clean cycle. Do not use foil or liners in the oven. During the Self-  
Clean cycle foil can burn or melt and damage the oven surface.  
To stop the Self-Clean cycle:  
To cancel or interrupt the self-cleaning cycle, turn both the  
temperature control knob and the oven function selector knob to  
OFF. When the oven temperature drops to a safe temperature,  
the automatic door latch will release and the oven door can be  
opened. When the oven has completely cooled, remove any ash  
from the oven surfaces with a damp sponge or cloth.  
2. Wipe off any large spills from the oven bottom and sides. Never  
use oven cleaners inside a self-cleaning oven or on raised  
portions of the door.  
3. Some areas of the oven must be cleaned by hand before the  
cycle begins. Soils in these areas will be baked on and very  
difficult to clean if not removed first. Clean the door up to the  
gasket, the door frame, and up to 2 inches inside the frame with  
detergent and hot water. Rinse thoroughly and dry.  
40  
41  
 
Cleaning and Maintenance  
Trouble Shooting Guide  
Replacing Interior Halogen Oven Lights  
PROBLEM  
POSSIBLE CAUSE AND/OR REMEDY  
1. Oven will not function.  
Oven is not connected to electrical power.  
Have electrician check power circuit breaker,  
wiring and fuses.  
CAUTION  
DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR  
CIRCUIT BREAKER BEFORE REPLACING BULB.  
2. Oven does not  
Door is not shut tight enough for  
automatic door latch to lock.  
operate in self-clean.  
Do not touch bulb with bare hands. Clean off any signs of oil  
from the bulb and handle with a soft cloth.  
3. Oven is not clean  
Temperature control knob not rotated all  
the way past clean until it stops.  
after self-clean cycle.  
glass light  
cover  
4. Broil does not work.  
Temperature control knob is rotated too  
far past broil position.  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
5. Door will not open.  
Oven is still in self-clean mode. If oven is  
hot, door latch will release when a safe  
temperature is reached.  
access  
groove  
6. Oven light will not work.  
Light bulb is burned out.  
Oven is not connected to power.  
2. Firmly grasp light bulb and  
pull out.  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
light  
bulb  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
5. Reconnect power at the main  
fuse or circuit breaker.  
Power Failure  
Do not attempt to use during a power failure. Unit will not  
function.  
42  
43  
 
Warranty  
Service Information  
PROFESSIONAL SERIES  
If your oven should fail to operate, check to see whether the  
circuit breaker is open or the fuse is blown.  
BUILT-IN ELECTRIC OVENS WARRANTY  
THREE YEAR FULL WARRANTY  
Built-in electric ovens and all of their component parts, except as detailed below*†, are warranted to be  
free from defective materials or workmanship in normal residential use for a period of three (3) years from  
the date of original retail purchase or closing date for new construction, whichever period is longer. Viking  
Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails or is found to  
be defective during the warranty period.  
If service is required, call your Viking dealer or authorized service  
agency. The name of the authorized service agency can be  
obtained from the Viking dealer or distributor in your area.  
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from  
cosmetic defects in materials or workmanship (such as scratches on stainless steel,  
paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail  
purchase or closing date for new construction, whichever period is longer. Any defects must be  
reported to the selling dealer within ninety (90) days from date of original retail purchase.  
Viking Range Corporation uses high quality processes and materials available to produce all  
color finishes. However, slight color variation may be noticed because of the inherent  
differences in painted parts and porcelain parts as well as differences in kitchen lighting,  
product locations, and other factors. Therefore, this warranty does not apply to color variation  
attributable to such factors.  
When you call for service, have the following information readily  
available:  
• Model number  
• Serial number  
• Date of purchase  
• Name of dealer from whom purchased  
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full  
warranty applies to applications where use of the product extends beyond normal residential  
use, but the warranty period for products used in such applications is ninety (90) days.  
Examples of applications covered by this warranty are bed and breakfasts, fire stations, private  
clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its  
components and accessories are warranted to be free from defective material or workmanship  
for a period of ninety (90) days from the date of original retail purchase. This warranty excludes  
use of the product in all commercial locations such as restaurants, food service locations and  
institutional food service locations.  
Clearly describe the problem that you are having. If you are  
unable to obtain the name of an authorized service agency, or  
if you continue to have service problems, contact Viking  
Range Corporation at 1-888-VIKING1 (845-4641), or write to:  
FIVE YEAR LIMITED WARRANTY ON BURNERS  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
Any surface bake element, broil element or convection cook element which fails due to defective materials  
or workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year  
from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with  
the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
TEN YEAR LIMITED WARRANTY ON PORCELAIN  
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or  
workmanship in normal household use during the fourth through the tenth year from the date of original  
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all  
other costs, including labor.  
Record the following information indicated below. You will need  
it if service is ever required. The serial number and model  
number for your oven is located on the identification plate  
mounted on the top left side of the oven door opening under the  
control panel.  
TERMS AND CONDITIONS  
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee  
owner of the product during the term of the warranty and applies to products purchased and located in  
the United States and Canada. Products must be purchased in the country where service is requested. If  
the product or one of its component parts contains a defect or malfunction during the full warranty period  
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is  
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a  
component part includes its free installation, except as specified under the limited warranty. Under the  
terms of this warranty, service must be performed by a factory authorized Viking Range Corporation  
service agent or representative. Service will be provided during normal business hours, and labor  
performed at overtime or premium rates shall not be covered by this warranty.  
Model Number _______________ Serial Number____________  
Date of Purchase ______________ Date Installed ____________  
Dealer's Name _________________________________________  
Address _______________________________________________  
_______________________________________________________  
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,  
providing proof of purchase upon request, and making the appliance reasonably accessible for service.  
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,  
return the Owner Registration Card so that Viking Range Corporation can contact you should any question  
of safety arise which could affect you.  
This warranty gives you specific legal rights, and you may also have other rights which may vary from  
jurisdiction to jurisdiction.  
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from  
abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural  
disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper  
installation, improper operation, or repair or service of the product by anyone other than an authorized  
Viking Range Corporation service agency or representative. This warranty does not apply to commercial  
usage.  
If service requires installation of parts, use only authorized parts to  
ensure protection under the warranty.  
This manual should remain with the oven for future reference.  
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Warranty (cont.)  
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY  
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS  
PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR  
CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR  
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF  
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or  
limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to  
you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE  
APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF  
THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not  
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.  
WARRANTY SERVICE  
To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range  
Corporation, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial  
number and date of original purchase or closing date for a new construction. For the name of your nearest  
authorized Viking Range Corporation service agency, call Viking Range Corporation.  
IMPORTANT: Retain proof of original purchase to establish warranty period.  
Specifications subject to change without notice.  
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