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Viking VEDO5272BK, Use & Care Manual, Page: 14 / 26

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Viking VEDO5272BK Use & Care Manual Download Page 14

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27

Product 

Controls

Cooking 

Tips

Cooking with your Oven

Rack Positions

Each oven is equipped with tilt-proof racks and at least one TruGlide
rack. With the TruGlide rack, the bottom section remains in the oven and
the top section smoothly glides outward when pulled. This reduces the
chances of spills and makes removing heavy items from the oven much
easier. Below is a list of how many TruGlide racks are found in each
oven. Please note that the TruGlide rack can be used in any of the six
rack positions.

•

Select Single and Double Ovens – One TruGlide rack (upper 

oven only in double ovens)

•

Premiere/French Door  Single Ovens – Two TruGlide racks

•

Premiere /French Door Double Ovens – Three TruGlide racks (two in
upper oven and one in lower oven)

All ovens have six rack positions. Position 6 is the farthest from the oven
bottom. Position 1 is the closest to the oven bottom.  The racks can be
easily removed and arranged at various levels.  For best results with
conventional baking, do not use more than one rack at a time. It is also
recommended, when using two racks, to bake with the racks in positions
2 and 4 or positions 3 and 5.

1.

Arrange the oven racks in the desired positions BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 2
and 4 or positions 3 and 5.

2.

Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned to
OFF.

3.

Set the Temperature Control to the desired temperature.

4.

Place the food in the oven after the Oven Indicator light goes out.

 

200

300

400

500

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

UPPER OVEN LIGHT

LOWER OVEN LIGHT

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

OVEN

CLEAN

UPPER OVEN

SET

UPPER TIMED

LOWER TIMED

MANUAL

OVEN FUNCTION

OFF

BAKE

UPPER OVEN

CLEAN

OVEN

CLEAN

OVEN

OVEN
LIGHT

TRU

CONVEC

LOW

BROIL

CONV.
BAKE

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

TEMPERATURE

OFF

400

CONV.
ROAST

200

300

500

BROIL

CLEAN

OVEN FUNCTION

OFF

BAKE

LOWER OVEN

TRU

CONVEC

LOW

BROIL

CONV.
BAKE

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

TEMPERATURE

OFF

400

CONV.
ROAST

200

300

500

BROIL

CLEAN

 

200

300

400

500

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

UPPER OVEN LIGHT

LOWER OVEN LIGHT

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

OVEN

CLEAN

UPPER OVEN

SET

UPPER TIMED

LOWER TIMED

MANUAL

OVEN FUNCTION

OFF

BAKE

UPPER OVEN

CLEAN

OVEN

CLEAN

OVEN

OVEN
LIGHT

TRU

CONVEC

LOW

BROIL

CONV.
BAKE

TRU

CONVEC

CONV.
BAKE

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

OVEN TEMPERATURE

OFF

400

CONV.
ROAST

200

300

500

BROIL

CLEAN

OVEN FUNCTION

OFF

BAKE

LOWER OVEN

LOW

BROIL

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

OVEN TEMPERATURE

OFF

400

CONV.
ROAST

200

300

500

BROIL

CLEAN

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

UPPER
TIMED

LOWER
TIMED

MANUAL

SET

BAKE
TIME

START
TIME

PROBE
TEMP

MIN/SEC

TIMER

Conventional/Convection Cooking

Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting.  For this reason, conventional baking is recommended
when preparing baked goods such as custard.  The user may find other
foods that are also prepared more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan forced air to circulate heat throughout the entire oven
cavity creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods.  Below are some tips which will allow you to get
the best results out of your oven when cooking with convection.

•As a general rule, reduce the temperature by 25° F (10° C) when 

using a convection cooking function.

•Cooking times for standard baking and convection baking will be the

same.  However, if using convection to cook a single item or smaller
load then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads).

•If cooking items which require longer than 45 minutes then it is possible

to see a 10% - 15% reduction in cooking time.  This is especially true for
large items cooked in the convection roast function. 

•A major benefit of convection cooking is the ability to prepare foods in

quantity.  The uniform air circulation makes this possible.  Foods that
can be prepared on two or three racks at the same time include: pizza,
cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.  

•For three-rack baking, use any combination of rack positions 2, 3, 4,

and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.

•Items cooked in a convection function can be easily over baked. This 

being the case, it is usually a good idea to pull items out of the oven     

just before they seem to be done.  Items will continue to cook right

after they are set out of the oven.

•Some recipes, especially those that are homemade, may require 

adjustment and testing when converting from standard to convection
modes. If unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the food is
not prepared to your satisfaction during this first convection trial, adjust
only one recipe variable at a time (cooking time, rack position, or
temperature) and repeat the convection test. Continue adjusting one
recipe variable at a time until satisfactory results are achieved.

Cooking with your Oven

Summary of Contents for VEDO5272BK

Page 1: ...Manual Professional Built In Electric Single and Double Ovens Viking Range LLC 111 Front Street Greenwood Mississippi 38930 USA 662 455 1200 For product information call 1 888 845 4641 or visit our w...

Page 2: ...r consumer support center at 1 888 845 4641 We appreciate your choosing a Viking Range LLC product and hope that you will again select our products for your other major appliance needs For more inform...

Page 3: ...d by a qualified technician The appliance must be installed and electrically grounded according to local codes Do not attempt to repair or replace any part of this appliance unless specifically recomm...

Page 4: ...500 TEMPERATURE OVEN FUNCTION OVEN CLEAN UPPER OVEN LIGHT LOWER OVEN LIGHT OFF CLEAN BROIL OFF BAKE CONV BAKE CONV BROIL SELF CLEAN MAXI BROIL MINI BROIL TRU CONVEC LOWER OVEN TEMPERATURE OVEN FUNCTI...

Page 5: ...rees vegetables TruConvecTM Multi rack baking for breads cakes cookies up to 6 racks of cookies at once High Broil Dark meats at 1 thickness or less where rare or medium doneness is desired Medium Bro...

Page 6: ...rack baking for breads cakes cookies up to 6 racks of cookies at once High Broil Dark meats at 1 thickness or less where rare or medium doneness is desired Medium Broil White meats such as chicken or...

Page 7: ...AKE TIME START TIME SET PROBE Analog Display P Pr re em mi ie er re e M Mo od de el ls s Synchronizing the analog and digital clocks NOTE It is important to always synchronize the analog and digital c...

Page 8: ...crusts No special bakeware is required Use this function for single rack baking multiple rack baking roasting and preparation of complete meals This setting is also recommended when baking large quan...

Page 9: ...L CONV BROIL CONV ROAST Oven Settings and Functions High Broil Heat radiates from both broil elements located in the top of the oven cavity at full power The distance between the foods and the broil e...

Page 10: ...hat 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...

Page 11: ...nutes Once the desired bake time is set the word SET will disappear and the word DELAY will appear in the display indicating that the Bake Hours program has been set NOTE For Double Ovens the word DEL...

Page 12: ...ature control knob to the desired temperature and allow for preheating 4 Press and release the bake hours button The timer will display 00 with the words SET and COOK TIME in the digital display 5 Tur...

Page 13: ...our Viking oven s built in probe will help you prepare meats exactly as you want them To Set the Automatic Probe Function 1 Insert probe into the meat and slide into oven 2 Plug the probe into the out...

Page 14: ...OVEN OVEN LIGHT TRU CONVEC LOW BROIL CONV BAKE TRU CONVEC CONV BAKE SELF CLEAN MED BROIL HI BROIL CONV BROIL OVEN TEMPERATURE OFF 400 CONV ROAST 200 300 500 BROIL CLEAN OVEN FUNCTION OFF BAKE LOWER O...

Page 15: ...even air circulation Single Rack Pan Placement Multiple Rack Pan Placement Cooking with your Oven Preheat Preheat For best results it is extremely important that you preheat your oven to the desired c...

Page 16: ...uash Cookie Sheet 3 or 4 375 F 191 C 50 55 French Fries Cookie Sheet 3 or 4 425 F 218 C 15 20 Convection Baking Chart Single Rack Time Food Pan Size Position Temp minutes BREADS Frozen Biscuits Cookie...

Page 17: ...d the item that is being roasted Do not cover what is being roasted Convection roasting seals in juices quickly for a moist tender product Poultry will have a light crispy skin and meats will be brown...

Page 18: ...gristle For roasts with no bone insert the probe into the meatiest part of the roast For bone in ham or lamb insert the probe into the center of the lowest large muscle or joint Insert the probe into...

Page 19: ...individualized cuts such as steaks chops and patties Broiling speed is determined by the distance between the food and the broil element Choose the rack position based on desired results Conventional...

Page 20: ...aluminum foil to make cleaning easier Be sure the foil extends up the side of the pan Although it is not recommended the grid can also be covered with foil Be sure to slit openings to conform with the...

Page 21: ...See the Self Clean Cycle section in Cleaning Maintenance for complete instructions NEVER USE AMMONIA STEEL WOOL PADS OR ABRASIVE CLOTHS CLEANSERS OVEN CLEANERS OR ABRASIVE POWDERS THEY CAN PERMANENTL...

Page 22: ...nsulation used in the oven When the insulation is thoroughly cured this odor will disappear During subsequent self cleaning cycles you may sense an odor characteristic of high temperatures Keep the ki...

Page 23: ...le is completed turn both the oven selector and temperature control knob to the off position When the oven has completely cooled open door and remove any ash from the oven surfaces with a damp cloth T...

Page 24: ...ealer or distributor in your area When you call for service have the following information readily available Model number Serial number Date of purchase Name of dealer from whom purchased Clearly desc...

Page 25: ...residential use TERMS AND CONDITIONS This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the product during the term of the warranty and...

Page 26: ...50 51...

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