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Low-Broil
Delicate broiling such as meringue
Proof
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Oven Control Panel
(French Door Models)
OVEN FUNCTION
OFF
BAKE
UPPER OVEN
OVEN
CLEAN
OVEN
OVEN
LIGHT
LOW
BROIL
PROOF
MED
BROIL
HI
BROIL
CONV.
BROIL
OVEN TEMPERATURE
OFF
400
CONV.
ROAST
200
300
500
BROIL
OVEN FUNCTION
LOWER OVEN
OVEN TEMPERATURE
OFF
400
200
300
500
BROIL
CLEAN
TRU
CONVEC
CONV.
BAKE
OFF
BAKE
LOW
BROIL
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
TRU
CONVEC
CONV.
BAKE
250
350
450
Off/On
Indicator Light
Temperature Control
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
Switch
Self-Clean
Indicator Light
Oven On Indicator Light
(ring around knob)
Light on Oven Temperature
knob is activated when
temperature selection is made.
Light on Oven Function knob
is activated when oven function
selection is made. Both lighted
rings will pulse when in the
preheat mode.
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LOWER OVEN CONTROLS
NOTE:
Upper Oven does not have a SELF-
CLEAN mode. Self Clean is lower
oven only
Cooking Modes are the same as Upper
Oven except for the following:
There is no PROOF function on the lower oven this is an Up-
per Oven function only.
Self-Clean
A pyrolytic self-cleaning cycle where the oven reaches el-
evated temperatures in order to burn off soils and deposits
This setting is designed for allowing yeast
dough to rise to a temperature between 85°F
(29°C) and 100°F ( 38°C). Yeast doughs rise or
“proof” best when the temperature is between
85°F (29°C) and 100°F (38°C).To make sure
the dough is warm enough, cover the bowl
loosely with plastic wrap and/or cloth towel.
Turn the oven function selector to “PROOF”.
Turn Temperature control until the oven light
comes on (typically around 200 degrees on the
knob setting). Note that the Proof function is
designed to keep the oven between 85°F and
100°F regardless of what temperature the knob
is set at. Place the bowl on the center rack
of the oven and close door. When you think
the dough has doubled in size, lightly poke 2
fingers about 1/2” (1.3 cm) into the dough. If
the indentation remains, the dough has risen
enough.
General Information
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