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Welcome message and key features of the appliance.
Important warnings regarding fire, explosion, carbon monoxide, and property damage.
Essential safety guidelines for operating the oven safely and preventing hazards.
Instructions for setting the oven's time-of-day display.
Further safety guidelines, including handling hot surfaces, vents, and cleaning precautions.
Instructions for setting the oven's time-of-day on both digital and analog displays.
Explains the control panel layout for Professional and Designer models.
Visual guide to oven components and explanation of settings like temperature control and Two-Element Bake.
Details on TruConvec™ operation and the Convection Bake mode for enhanced cooking.
Explains Convection Roast, Broil, Dehydrate, Defrost functions and Broil Modes, Self-Clean.
Overview of the timing center and programming the Min/Sec Timer.
Guide to setting the automatic start time for baking using digital controls.
Instructions for Bake Hours and Automatic Start Time on analog models.
Notes on the automatic bake program, including alerts and cancellation.
Step-by-step guide to using the meat probe for accurate internal temperature monitoring.
Guidance on rack positions, cooking methods, pan placement, and baking charts.
Instructions and charts for roasting meats and poultry, plus broiling techniques.
Tips for solving baking problems and using convection dehydrate/defrost functions.
Instructions for cleaning control knobs, stainless steel, brass parts, broiler pan, and oven racks.
Welcome message and key features of the appliance.
Important warnings regarding fire, explosion, carbon monoxide, and property damage.
Essential safety guidelines for operating the oven safely and preventing hazards.
Instructions for setting the oven's time-of-day display.
Further safety guidelines, including handling hot surfaces, vents, and cleaning precautions.
Instructions for setting the oven's time-of-day on both digital and analog displays.
Explains the control panel layout for Professional and Designer models.
Visual guide to oven components and explanation of settings like temperature control and Two-Element Bake.
Details on TruConvec™ operation and the Convection Bake mode for enhanced cooking.
Explains Convection Roast, Broil, Dehydrate, Defrost functions and Broil Modes, Self-Clean.
Overview of the timing center and programming the Min/Sec Timer.
Guide to setting the automatic start time for baking using digital controls.
Instructions for Bake Hours and Automatic Start Time on analog models.
Notes on the automatic bake program, including alerts and cancellation.
Step-by-step guide to using the meat probe for accurate internal temperature monitoring.
Guidance on rack positions, cooking methods, pan placement, and baking charts.
Instructions and charts for roasting meats and poultry, plus broiling techniques.
Tips for solving baking problems and using convection dehydrate/defrost functions.
Instructions for cleaning control knobs, stainless steel, brass parts, broiler pan, and oven racks.
The Viking Built-In Electric Single and Double Ovens are designed for quality and performance, offering a broad range of cooking modes to suit various culinary needs. With up to eight cooking modes, these ovens are versatile enough for challenging baking projects. Key features include split baking and broiling elements that reduce preheating time and provide greater control and more even heating, ensuring consistent results. A reversing fan, twice the size of most on the market, promotes thorough and even cooking, especially when baking large quantities.
The ovens offer four convection modes, enhancing air circulation to shorten cooking times and cook foods more evenly. For broiling, there are dual broiling elements that produce intense radiant heat for faster broiling and a larger coverage area. Three broiling modes are available, including a low-broil mode for delicate broiling and top-browning. A new lighting system provides more light with less glare, improving visibility inside the oven. Cleaning is made easier with a profiled, hidden bake element. With six adjustable rack positions, these ovens offer the largest usable baking space in their class.
The control panel features an Electronic Timing Center for programming and controlling all timing functions. The time-of-day must be set before any other program can be used. The temperature control dial allows settings from 200°F (93.3°C) to 550°F (287.8°C), with separate settings for broiling and self-cleaning. The oven function selector includes options like Bake, Convection Bake, TruConvect™, High-Broil, Medium-Broil, Low-Broil, Convection Broil, Convection Roast, and Self-Clean.
The interior oven lights are controlled by a single switch on the control panel. The Two-Element Bake function uses full power from both the bottom bake element and supplemental heat from the broil element, ideal for single-rack baking and dishes requiring high temperatures. TruConvect™ uses only the rear element and a motorized fan for even heating, suitable for delicate foods like pastries, soufflés, and yeast breads, as well as multi-rack baking. Convection Bake utilizes the bottom element and supplemental top broil element with a motorized fan for even heat distribution, allowing multi-rack cooking and efficient thawing of frozen food.
Convection Roast combines the convection element with inner and outer broil elements and a high-speed reversible fan to seal moisture in roasts, offering time savings. Convection Broil uses the top element at full power with a motorized fan to reduce smoke and is suitable for broiling thick cuts of meat. The Self-Clean cycle is a pyrolytic process that burns off soils and deposits at elevated temperatures, with an integral smoke eliminator to reduce odors. Convection Dehydrate uses TruConvect™ at 200°F (93.3°C) to circulate warm air for drying fruits and vegetables, while Convection Defrost uses the fan without heat to accelerate natural defrosting.
For timing, the Min/Sec Timer can be set for up to 24 hours for precise cooking of delicate items. The Bake Hours and Start Time modes allow automatic oven turn-on and turn-off at preselected times, ideal for foods that won't spoil. The meat probe, available on Premiere Models, takes the guesswork out of roasting by automatically turning off the oven when the desired internal temperature is reached. It's recommended to set the probe temperature about 10°F (4°C) lower than the desired internal temperature, as the meat will continue to cook while "standing."
Maintenance involves regular cleaning of oven surfaces. Control knobs should be pulled straight off, washed with detergent, and dried. Stainless steel parts should be wiped with hot soapy water or a liquid cleaner, avoiding abrasive materials. Brass parts, if special ordered, have an epoxy coating and should be cleaned with everyday household cleaners, not brass cleaners or abrasives. The broiler pan and grid should be cleaned with detergent and hot water, using a soap-filled steel wool pad for stubborn spots. Oven racks should be cleaned with detergent and hot water; they should NOT be cleaned using the Self-Clean cycle as this can cause damage. The meat probe can be cleaned with soap and water or a soap-filled scouring pad, but should not be immersed in water or stored in the oven.
Before starting the Self-Clean cycle, oven racks and other utensils must be removed to prevent discoloration or damage. Large spills should be wiped off, and areas like the door gasket and frame should be cleaned by hand. The Self-Clean cycle automatically locks the door and reaches elevated temperatures to burn off soils, leaving a powder ash residue to be wiped away after the oven cools. For replacing interior halogen oven lights, the electric power must be disconnected, and the bulb handled with a soft cloth. The glass light cover unsnaps, the bulb is pulled out, replaced with a 12V-25W halogen bulb, and the cover snapped back into place before reconnecting power. The oven should not be used during a power failure.
General| Convection | Yes |
|---|---|
| Self-Cleaning | Yes |
| Finish | Stainless Steel |
| Fuel Type | Gas |
| Control Type | Knob |
| Installation | Freestanding |
| Width | 30" |
| Number of Ovens | 1 |
| Capacity | 5.0 cu. ft. |
| Oven Configuration | Single |
| Number of Burners | 4 |
| BTU Range | N/A (Oven) |
| Color Options | Stainless Steel |
