What to do if the Viking RVDOE330SS Oven door will not open?
If the Viking oven door won't open, it might still be in self-clean mode. The door latch will automatically release once the oven cools down to a safe temperature.
Why is the broil not working on my Viking RVDOE330SS Oven?
If the broil function isn't working on your Viking oven, check the temperature control knob. If the temperature control knob is rotated too far past broil position, the broil may not work.
Why won't the light in my Viking RVDOE330SS work?
If the oven light in your Viking oven isn't working, the light bulb may have burned out or the oven is not connected to power.
This document is a Use & Care Manual for Viking Built-In Electric 30" Single and Double Ovens. It provides comprehensive information on the oven's functions, operation, and maintenance, ensuring users can maximize its performance and longevity.
The Viking Built-In Electric 30" Oven is designed for a wide range of cooking tasks, offering up to eleven cooking modes to accommodate various culinary needs. It features a two-speed convection fan that ensures thorough and even cooking, even with large quantities of food. The oven includes four convection modes for enhanced air circulation, which helps shorten cooking times and cook foods more evenly. For broiling, it offers dual broiling elements that provide intense radiant heat for faster broiling and a larger coverage area, along with three specific broiling modes: High-Broil for dark meats 1" thick or less, Medium-Broil for white meats or thicker cuts, and Low-Broil for delicate browning. A meat probe is integrated to ensure perfect baking and roasting by monitoring internal food temperatures. The oven also boasts a halogen lighting system for improved visibility with less glare and a concealed bake element for easier cleaning. With five adjustable rack positions, it offers the largest usable baking space in its class. The appliance is certified by Star-K, adhering to strict regulations for specific use instructions.
Before initial use, the oven interior should be wiped with soapy water and dried thoroughly, then operated at 350°F (177°C) in BAKE mode for an hour. The time-of-day must be set on the Electronic Timing Center before any other program can be used. This center allows programming and controlling all timing functions, including a Min/Sec Timer for precise timing of delicate items and broiling, and an Automatic Start Time Bake Program for delayed cooking. The Automatic Time Bake program is ideal for foods that do not spoil quickly and automatically adds 30 minutes for preheating.
The oven features five rack positions, with position 1 being the closest to the bottom and position 5 the farthest. For conventional baking, it's recommended to use one rack at a time, or positions 2 and 4, or 3 and 5 for two-rack baking. When using large flat pans, positions 2 or 3 yield the best results. For multi-rack baking, convection modes are recommended, using positions 2 and 4 or 3 and 5. Pans should be staggered to avoid being directly above one another, and 1 to 2 inches of air space should be maintained around each pan for even air circulation.
For conventional and convection cooking, general guidelines suggest reducing the temperature by 25°F (-3.9°C) and cooking time by 10-15% for convection recipes, especially for items requiring more than 45 minutes. Convection cooking excels in preparing foods in quantity, such as pizzas, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods on multiple racks. It's advised to pull items out just before they seem done, as they continue to cook after removal.
The meat probe takes the guesswork out of roasting. To use, insert the probe into the thickest part of the meat (avoiding bone, fat, or gristle), plug it into the oven's interior outlet, select a cooking function and temperature, and set the desired internal temperature using the "PROBE TEMP" button. It's recommended to set the probe temperature about 10°F (4°C) lower than the actual desired internal temperature, as the meat will continue to cook while standing.
The oven also includes specialized functions like Convection Dehydrate for fruits and vegetables, and Convection Defrost for foods. For dehydration, food is arranged on drying racks, and the selector is set to "TRU CONV" with an appropriate low temperature. For defrosting, frozen food is placed on a baking sheet, the temperature control is set to "OFF," and the selector is turned to "TRU CONV." The convection fan accelerates natural defrosting without heat.
Proper cleaning and maintenance are crucial for the oven's performance and longevity. The oven features a Self-Clean cycle for the interior. Before starting this cycle, all oven racks and other utensils must be removed, and large spills should be wiped up to prevent excessive smoke. The door gasket should not be cleaned or damaged, as it's essential for a good seal. Commercial oven cleaners, aluminum foil, or other materials should not be used inside the self-cleaning oven. The cooling fan operates automatically during the clean cycle; if it fails, service should be contacted.
For general cleaning, oven surfaces should be cleaned according to specific instructions provided. Control knobs are removable and can be washed with detergent and warm water. Stainless steel parts should be wiped regularly with hot, soapy water. For stubborn spots, hot, wet towels can be used to loosen material, followed by a wooden or nylon spatula. Metal knives or spatulas should not be used on stainless steel surfaces to avoid scratches.
Oven racks should be cleaned with detergent and hot water, and stubborn spots can be scoured with a soap-filled steel wool pad. They should NOT be cleaned using the Self-Clean cycle, as the high heat can damage them. The meat probe can be cleaned with soap and water or a soap-filled scouring pad, but it should not be immersed in water or stored in the oven. The probe should be cool before cleaning, and tongs should not be used to pull on the cable. Food must be completely defrosted before inserting the probe to prevent breakage.
The manual also provides a troubleshooting guide for common baking problems, offering causes and remedies for issues like cakes burning, cracking, or being uneven, food browning incorrectly, flat cookies, and pies burning or being too light. It emphasizes adjusting recipes and cooking times as needed to achieve satisfactory results with this oven.
General| Brand | Viking |
|---|---|
| Model | RVDOE330SS |
| Fuel Type | Electric |
| Width | 30 inches |
| Oven Features | Convection, Self-Cleaning, Broiler |
| Self-Cleaning | Yes |
| Color | Stainless Steel |
| Power Source | Electric |
| Voltage | 240V |
| Installation Type | Built-In |
| Convection | Yes |
| Broiler | Yes |
| Control Type | Electronic |
| Number of Ovens | 2 |
| Warranty | 2 Years |
| Type | Double Electric Oven |
| Interior Dimensions | Upper Oven: 16 1/4 H x 24 1/2 W x 19 D, Lower Oven: 16 1/4 H x 24 1/2 W x 19 D |
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