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Congratulations
The purchase of this product attests to the importance you place
upon the quality and performance of the major appliances you use.
With minimal care, as outlined in this guide, this product is designed
to provide you with yearsof dependable service. Please take the few
minutesnecessary to learn the proper and efficient use and care
of this quality product.
Some of the key features of this appliance include:
• Five performance modes–including convection baking and
convection broiling–providing air circulation for shorter cooking
times with even results.
• Convection baking with a hidden 30,000 BTU burner provides a fast,
even baking for all your casserole dishes as well as easy cleanup.
• The 1500˚F closed door, infrared broiler allows intense heat to sear
delicate to thick cuts of meat providing that restaurant taste.
• Four halogen lights illuminate the oven cavity with less glare.
• Six rack positions and three racks provide ample space for your
baking needs.
Your complete satisfaction is our ultimate goal. If you have any
questions or comments about this product, please contact the dealer
from whom you purchased it, or contact our Consumer Support Center
at 1-888-VIKING1 (845-4641).
We appreciate your choice of a Viking oven and hope that you will
again select our products for your other major appliance needs.
For more information about the complete and growing selection
of Viking products, contact your dealer or visit us online at
vikingrange.com.
Table of Contents
Getting Started
Warnings and Important Safety Information _______________________4
Before Using Oven ______________________________________________11
Product Controls
Setting the Clock ________________________________________________12
Oven Features ___________________________________________________13
Oven Control Panel ______________________________________________14
Oven Functions and Settings ____________________________________14
Clocks and Timers _______________________________________________16
Operation
Using the Oven __________________________________________________19
Rack Positions _________________________________________________19
Conventional and Convection Cooking ________________________20
Baking ___________________________________________________________22
Bake (Natural Airflow Baking) __________________________________22
Convection Bake ______________________________________________22
Broiling __________________________________________________________27
Broil (Infrared Broil) ____________________________________________27
Convection Broil (Infrared Convection Broil)____________________27
Convection Dehydrate ___________________________________________31
Convection Defrost ______________________________________________32
Product Care
Cleaning and Maintenance ______________________________________33
Replacing Oven Lights ___________________________________________35
Troubleshooting _________________________________________________36
Service Information ______________________________________________37
Warranty _________________________________________________________38