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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 dual 15,000 BTU burners 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.
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 ______________________________________15
Clocks & Timers __________________________________________________16
Operation
Using Your 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