Surface Operation
Controls
BAKE (Two-
Element Bake)
Full power heat is
radiated from the bake
element in
the bottom of the
oven cavity and
supplemental heat is
radiated from the broil
element. This function is recommended for single rack
baking. Many cookbooks contain recipes to be cooked in
the conventional manner. Conventional baking/roasting is
particularly suitable for dishes that require a high
temperature. Use this setting for baking, roasting,
and casseroles.
CONV BAKE
(Convection
Bake)
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
circulated by the motorized fan in the rear of the oven
providing a more even heat distribution. This even
circulation of air equalizes the temperature throughout the
oven cavity and eliminates the hot and cold spots found in
conventional ovens. A major benefit of convection baking is
the ability to prepare food in quantity using multiple
racks—a feature not possible in a standard oven.
When roasting using this setting, cool air is quickly
replaced, searing meats on the outside and retaining more
juices and natural flavor on the inside with less shrinkage.
With this heating method, foods can be baked and roasted
at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat.
The hot air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
TRU CONV
(TruConvec™)
The rear element only
operates at full power.
There is no direct heat
from the bottom or top
elements. The
motorized fan in the
rear of the oven
circulates air in the
oven cavity for even heating. Use this setting for foods that
require gentle cooking such as pastries, souffles, yeast
Oven Settings
two-element bake
convection bake
TruConvec
Single Front or Rear Element
Push in and turn the control knob
counterclockwise to the desired
setting. The element will cycle on
and off to maintain the desired
heat setting. When finished, turn all
controls to “OFF.”
Rear and Bridge Element
Push in and turn the right rear
control knob clockwise to the
desired setting. The rear element
and the bridge element will cycle
on and off to maintain the desired
heat setting. When finished, turn all
controls “OFF.”
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They
are located in the front center of the glass rangetop.
The hot surface indicator light will
glow red when the corresponding
element is heated. The light will
remain on after turning off the
control knob
until the
corresponding
element has
cooled to a safe
temperature.
Oven Functions
Preheat
For best results, it is
extremely important
that you preheat your
oven to the desired
cooking temperature
before placing food items
in the oven to begin cooking. In
many cooking modes, partial power
from the broiler is used to bring the
oven to the preheat temperature.
Therefore, placing food items in the oven
during the preheat mode is not recommended. The
Viking Rapid Ready™ Preheat System is engineered
so that the oven is brought to the desired set
temperature in a manner which will provide the
optimum cooking environment based on the selected
cooking mode in the shortest possible time.
OVEN
CLEAN
MagneQuick™ Elements
Broil element
TruConvec™ element
(behind baffle)
One TruGlide™ rack
Two tilt-proof racks
Concealed bake
element
Oven lights
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(2,500/1,000 watt)
Left Front Burner
Control Knob
(1,500 watt)
Oven
Function
Selector Knob
Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
(1,800 watt)
Right Front Burner
Control Knob
(1,800 watt)
Oven
Indicator
Light
Self-Clean
Indicator
Light
Surface Heat Settings*
MED
Maintaining slow boil on large
quantities, sautéing, browning,
braising, and pan-frying
MED LOW
Simmering large quantities, low
temperature frying (eggs, etc.),
heating milk, cream sauces,
gravies, and pudding
LOW
Melting large quantities
Simmer
Melting and simmering small
quantities, steaming rice,
and sauces
HI
Boiling water quickly, deep-fat
frying in large cookware
MED HI
Maintaining fast boil on large
quantities, high temperature frying,
and pan broiling
*Note:
The above information is given as a guide only.
You may need to vary the heat settings to suit your
personal requirements.
Oven Functions
• BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time
with minimal taste transfer.
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for
breads, cakes, cookies (up to 6 racks of cookies
at once).
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens,
hams, etc.
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
• HI BROIL
Use this setting for broiling dark meats at 1” thickness or
less where rare or medium doneness is desired.
• MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1” thick that would be over-browned in high broil.
• LOW BROIL
Use this setting for delicate broiling such as meringue.
• SELF CLEAN
Use this function to clean oven.
• Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and vegetables.
• Convection Defrost (TRU CONV)
Use this function to defrost foods.
OVE
N
FUN
CTIO
N
OVE
N
TEM
PER
ATU
RE
MED BROIL
Inner and outer broil
elements pulse on
and off to produce
less heat for slow
broiling. Allow about
4 inches (10 cm)
between the top
surface of the food
and the broil element. Slow broiling is best for chicken
and ham in order to broil food without over-browning it.
Use this setting for broiling small and average cuts of
meat.
LOW BROIL
This mode uses only
a fraction of the
available power to
the inner broil
element for delicate
top-browning. The
inner broil element is
on for only part of
the time. Use this setting to gently brown meringue on
racks 3 or 4 in 3-4 minutes.
Convection Dehydration
This oven is designed not only to cook, but also to
dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with
the oven; contact a local store handling speciality
cooking utensils).
3. Set the appropriate low temperature and turn the
selector to “TRU CONV”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
Self-Clean Cycle
This range features a self-cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn
off soil and deposits. A powder ash residue is left in the
bottom of the oven after completion of the self-clean
cycle. See
Use and Care Manual
for self-clean cycle
instructions.
medium broil
low broil
breads, quick breads, and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden 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 quantities of baked goods at one time.
CONV ROAST (Convection Roast)
The convection
element runs in
conjunction with the
inner and outer broil
elements. The
reversible convection
fan runs at a higher
speed in each
direction. This transfer
of heat (mainly from
the convection element) seals moisture inside of large
roasts. A time savings is gained over existing, single fan
convection roast modes. Use this setting for whole turkeys,
whole chickens, hams, etc.
CONV BROIL (Convection Broil)
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of
air circulation by the
motorized fan in the
rear of the oven.
Smoke is reduced
since the airflow also reduces peak temperatures on the
food. Use this setting for broiling thick cuts of meats.
HI 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 elements
determines broiling
speed. For fast
broiling, food may be as close as 2 inches (5 cm) to the
broil element or on the top rack. Fast broiling is best for
meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
convection roast
convection broil
high broil
