Viking DSOE301 User's Manual
Contents
1. TruConvec Multi rack baking for breads cakes cookies up to six racks of cookies at once The DDOE301 model control panel is shown above 14 Conv Roast Convection Roast Whole turkeys whole chickens hams etc Conv Broil Convection Broil Thicker meats faster than regular broil and with less smoke generation High Broil Dark meats at 1 thickness or less where rare or medium doneness is desired Medium Broil White meats such as chicken or meats greater than 1 thick that would be over browned in high broil Hi Bol Oven Temperature Control Each oven has a separate temperature control dial The controls can be set at any temperature from 200 F 93 C to 550 F 288 C ALWAYS be sure the controls are in the OFF position when the ovens are not in use 500 Function ode dd 450 Temperature 400 Ki E o c a aw el 3 x ol KA Off On Indicator Light Low Broil Delicate broiling such as meringue Conv Dehydrate Convection Dehydrate Use this setting to dehydrate fruits and vegetables Conv Defrost Convection Defrost Use this setting to defrost foods Self Clean A pyrolytic self cleaning cycle where the oven reaches elevated temperatures in order to burn off soils and deposits 15 v o i E s 5 S o E me o a Oven Features 1 TruConvec 4 Model Serial element number plate2. 350 F 176 7 C 40 50 Layer two 9 round 350 F 176 7 C 30 35 Pound COOKIES Brownies 13 x9 350 F 176 7 C 60 65 350 F 176 7 C 25 30 Choc chip Cookie sheet 375 F 190 6 C 12 15 Sugar PASTRY Cream puffs Cookie sheet 3or4 400 F 204 4 C 30 35 PIES Crust unfilled Crust filled Cookie sheet 9 round 3or4 9 round 350 F 176 7 C 10 12 425 F 218 3 C 10 12 375 F 190 6 C 55 60 Lemon meringue 9 round Pumpkin 9 round 350 F 176 7 C 40 45 Custard ENTREES Egg rolls 6 4 oz cups ie sheet 350 F 176 7 C 12 15 350 F 176 7 C 35 40 400 F 204 4 C 12 15 Fish sticks ie sheet 425 F 218 3 C 18 21 Lasagna frz Pot pie ie sheet Cookie sheet 375 F 190 6 C 65 70 400 F 204 4 C Gr peppers stuffed 13 x9 375 F 190 6 C Quiche 9 round 400 F 204 4 C Pizza 12 Cookie sheet 400 F 204 4 C Mac amp cheese frz VEGETABLES Baked potatoes Cookie sheet On rack 375 F 190 6 C 375 F 190 6 C 60 65 Spinach souffle 1 qt casserole Squash Cookie sheet 375 F 190 6 C 50 55 French fries Cookie sheet 30 350 F 176 7 C 45 50 425 F 218 3 C 15 20 Baking Biscuits Convection Baking Chart Pan Size Cookie sheet Single Rack Position 375 F 190 6 C 7 9 Yeast loaf Loaf pan 350 F 176 7 C 2
3. 99 3 C Well done 325 F 162 8 C O TF Wha Rump roast Medium 325 F 162 8 C 155 F 68 3 C Well done 325 F 162 8 C 170 F 76 7 C Tip roast Medium S25us 62 986 SE O9 NS Well done LAMB Lamb leg PORK Pork loin 3 5 lbs Se Ee ET e 325 F 162 8 C 325 F 162 8 C 35 170 F 76 7 C 180 F 82 2 C 180 F 82 2 C Pork chops 1 thick 1 1 1 4 lbs 350 F 176 7 C 55 60 total time N A Ham fully cooked POULTRY Chicken whole 5 lbs 3 4 be 25 62356 375 F 190 6 C 18 130 F 54 4 C 180 F 82 2 C Turkey unstuffed 12 16 lbs S25u S249 180 F 82 2 C ey 20 24 Ibs 325 F 162 8 C 180 F 82 2 C ey stuffed 12 16 lbs S258 62 8N e ey stuffed 20 24 Ibs 325 F 162 8 C 180 F 82 2 C ey breast 4 6 lbs 3250 52 9 Note The above information is given as a guide only 36 180 F 82 2 C 180 F 82 2 C Roasting Convection Roasting Chart Time Internal Food Weight Temp min Ib Temp Rib roast Rare 4 6lbs 325 F 162 8 C 25 140 F 60 0 C Medium 4 6lbs 325 F 162 8 C 24 155 F 68 3 C Well done 4 6lbs 325 F 162 8 C 30 170 F 76 7 C Rump roast Medium 4 6lbs 325 F 1
4. Make sure the oven racks are in the desired positions before you turn the oven on DO NOT open the oven door frequently during baking If you must open the door the best time is during the last quarter of the baking time Bake to shortest time suggested and check for doneness before adding more time For baked goods a stainless steel knife placed in the center of the food should come clean when done Use the pan size and type recommended by the recipe to ensure best results Cakes quick breads muffins and cookies should be baked in shiny reflective pans for light golden crusts Avoid the use of old darkened pans Warped dented stainless steel and tin coated pans heat unevenly and will not give uniform baking results 29 O Kal b A ty E o P Operation Baking Biscuits Baking Chart Pan Size Cookie sheet Single Rack Position 400 F 204 4 C 8 10 Yeast loaf Loaf pan 375 F 190 6 C 30 35 Yeast rolls Nut bread Cookie sheet Loaf pan 400 F 204 4 C 12 15 375 F 190 6 C 30 35 Combread ESCH 400 F 204 4 C 20 25 Gingerbread 8 x8 350 F 176 7 C 35 40 Muffins Corn muffins CAKES Angel food Muffin tin Muffin tin Tube pan 375 F 190 6 C 15 20 375 F 190 6 C 15 20 375 F 190 6 C 35 45 Bundt Cupcakes Tube pan Muffin pan 350 F 176 7 C 45 55 350 F 176 7 C 16 20 Layer sheet 13 x9
5. Roast 33 Broiling 38 CONV BROIL Convection Broil 38 HI BROIL 38 MED BROIL 38 LOW BROIL Sm Convection Dehydrate Defrost 42 Product Care Cleaning and Maintenance 43 Self Clean Cycle 45 47 Replacing Oven Lights Troubleshooting 48 Service Information 49 Getting Started Warnings amp Safety Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may occur Common sense caution and care must be exercised when installing maintaining or operating the appliance ALWAYS contact the manufacturer about problems or conditions you do not understand Recognize Safety Symbols Words Labels A DANGER Hazards or unsafe practices which WILL result in severe personal injury or death A WARNING Hazards or unsafe practices which COULD result in death or severe personal injury A CAUTION Hazards or unsafe practices which COULD result in minor personal injury All safety messages will identify the hazard tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followed Read and follow all instructions before using this appliance to prevent the potential risk of fire electric shock personal injury or damage to the appliance as a result of improper usage of the appliance Use appliance only for its intended purpose as
6. a new low broil mode for delicate broiling and top browning A halogen lighting system to provide more light with less glare A concealed bake element for easier cleaning Six adjustable rack positions with the largest usable baking space available in this class 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 choosing a Viking Range Corporation product 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 amp Safety Before Using Oven Product Controls Setting the Clock Oven Control Panel Oven Features Clocks and Timers Oven Functions and Settings Operation Using the Oven IS 14 16 17 20 22 Preheat 22 Meat Probe Function 22 Rack Positions 23 Conventional and Convection Cooking Condensation 24 26 Pan Placement Tips 27 Baking 28 BAKE Two Element Bake 28 CONV BAKE Convection Bake 28 TRU CONV TruConvec 20 Solving Baking Problems 32 Roasting 33 CONV ROAST Convection
7. 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 creating the optimum cooking environment Cooking with convection is intended when performing multi rack baking and for baking heavier foods Below are tips which will allow you to get the best results out of your oven when cooking with convection Asa general rule to convert conventional recipes to convection recipes reduce the temperature by 25 F 3 9 C and the cooking time by approximately 10 to 15 6 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 f 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 poss
8. behind baffle behind vents 2 Oven light 5 Broil element 3 Oven racks 6 Bake element three upper 7 Lower oven three lower 16 Clocks and Timers Electronic Timing Center The Electronic Timing Center is used to program and control all timing functions It has five display and programming modes that are activated by the four push buttons and the SET cock MMR SET ime TME knob Both the BAKE TIME mode and the MIN SEC TIMER mode can be used to time cooking periods These features can even be used at the same time when both ovens are in use However only BAKE TIME and Self Cleaning modes shut the oven off automatically when the timed program is over For example you can time bake a casserole in the upper oven using the BAKE TIME mode while broiling in the lower oven using the MIN SEC TIMER One oven can also be cleaned while timing foods in the other oven using the MIN SEC TIMER Setting the Min Sec Timer The MIN SEC TIMER is designed for accurate timing and is ideal for baking delicate items such as biscuits cookies and popovers and for precise broiling The MIN SEC TIMER can be used at the same time the BAKE TIME or START TIME functions are in use It can be used for timing up to 24 hours When setting the timer the time displayed will increase in 1 minute increments When the timer counts down to 1 minute the timer alarm will give two short beeps and the display changes from hours minutes to seconds onl
9. described in this manual To ensure proper and safe operation Appliance must be properly installed and grounded by a qualified technician DO NOT attempt to adjust repair service or replace any part of your appliance unless it is specifically recommended in this manual All other servicing should be referred to a qualified servicer KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE Warnings amp Safety al et E 2 Co Hd et D d a A WARNING DO NOT use commercial oven cleaners inside the oven Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes A WARNING NEVER cover any slots holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil Doing so blocks air flow through the oven and may cause carbon monoxide poisoning Aluminum foil linings may also trap heat causing a fire hazard A WARNING To avoid risk of property damage personal injury or death follow information in this manual exactly to prevent a fire or explosion DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any appliance Getting Started Warnings amp Safety To Prevent Fire or Smoke Damage Be sure all packing materials are removed from the appliance before operating it Keep area around appliance clear and free from combustible materials gasoline and other flammable vapors and materials Many aerosol ty
10. element or convection cook element which fails due to defective materials or workmanship in normal household use during the second through fifth year from the date of original retail purchase will be repaired or replaced free of charge for the part itself with the owner paying all other costs including labor TEN YEAR LIMITED WARRANTY Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship in normal household use during the second through the tenth year from the date of original retail purchase will be repaired or replaced free of charge for the part itself with the owner paying all other costs including labor NINETY 90 DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the product extends beyond normal residential use Examples are but not limited to bed and breakfasts fire stations private clubs churches etc This warranty excludes all commercial locations such as restaurants food service locations and institutional food service locations 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 This warranty shall apply to products purchased and located in the United States and Canada Products must be purchased in the country where service is requested Warranty labor shall be performed by an authorized Viking Range Corporation service agency
11. of spoilage during the time the oven is left off To Set The Automatic Time Bake Program 1 Set the start time A For Single Ovens Program the start time by pressing the START TIME button and turning the SET knob until the desired start time is displayed This is the time of day you want the food to begin cooking B For Double Ovens Press the START TIME button once to set the starting time for the upper oven UPPER OVEN will show on the display Press the START TIME button twice to set the starting time for the lower oven LOWER OVEN will show on the display Then program the start time by turning the SET knob until the desired start time is displayed This is the time of day you want the food to begin cooking 2 Set the desired baking time Once the start time is set the display will switch to 00 and the words SET COOK and TIME will appear on the right side of the display You will now enter the desired baking time Turn the SET knob until the desired baking time is displayed in hours and minutes 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 DELAY will show with either UPPER OVEN or LOWER OVEN depending on which oven has been selected Note For delayed Time Bake the oven will automatically add 30 minutes to the programmed cooking time to acc
12. possible burns DO NOT unplug the probe from the outlet until the oven has cooled NEVER leave the probe inside the oven during a self cleaning cycle DO NOT store the probe in the oven 34 Roasting Roasting Tips cont After preparing the meat and placing on broiler pan follow these steps for proper probe placement Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the probe The point should rest in the center of the thickest meaty part of the roast Insert the probe completely into the meat It should not touch the bone fat or 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 the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey When setting the probe temperature it is recommended to set the temperature about 10 F 4 C lower than desired internal temperature The meat will continue to cook when removed from the oven and will reach the desired doneness while standing O Kal b A ty eR el P 35 Operation Roasting Conventional Roasting Chart when using the Bake or Convection Bake setting Rib roast Time min lb Internal Temp Rare 325 F 162 8 C 140 F 60 0 C Medium 325621996 JEE IF
13. service must be performed by a factory authorized Viking Range Corporation service agent or representative Service will be provided during normal business hours and labor performed at overtime or premium rates shall not be covered by this warranty To obtain warranty service contact the dealer rom whom the product was purchased an authorized Viking Range Corporation service agent or Viking Range Corporation Provide model and serial number and date of original purchase For the name of your nearest authorized Viking Range Corporation service agency call the dealer from whom the product was purchased or Viking Range Corporation IMPORTANT Retain proof of original purchase to establish warranty period The return of the Owner Registration Card is not a condition of warranty coverage You should however return the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which could affect you Any implied warranties of merchantability and fitness applicable to the above described bake element broil element convection cook element porcelain oven or porcelain inner door panel are limited in duration to the period of coverage of the applicable express written limited warranties set forth above Some jurisdictions do not allow limitations on how long an implied warranty lasts so the above limitation may not apply to you This warranty gives you specific legal rights and you may also have othe
14. thoroughly cured this odor will disappear During subsequent self cleaning cycles you may sense an odor characteristic of high temperatures Keep the kitchen well vented during the self cleaning cycle 84e yonpoig o L i 5 t E Ki o i a Self Clean Cycle To start the Self Clean cycle 1 Close the door completely 2 Turn the oven selector knob clockwise to the SELF CLEAN mode 3 Turn the temperature control knob past the clean setting until the knob stops At this time the clean indicator light will come on Within 30 seconds the automatic door latch engages and the oven indicator light comes on The oven indicator light will remain ON until the oven reaches the self clean temperature and will then cycle on and off during the self clean cycle When the oven reaches the elevated temperature needed for self clean the door lock indicator light comes on 4 The door lock indicator light will remain on until the self clean is completed or interrupted and the oven temperature drops to a safe temperature A complete cycle is approximately 3 1 2 hours with an additional 30 minutes needed for the oven to cool down enough for the door latch to disengage Note A fan noise will be heard during the self clean cycle and will continue to run for the 3 1 2 hour duration of the self clean cycle 5 When the cycle is completed turn both the oven selector and temperature control knob to the OFF position When t
15. 0 25 Yeast rolls Cookie sheet 11 13 Nut bread Loaf pan 350 F 176 7 C 20 25 Cornbread B x3 S IF 9949 C 375 F 190 6 C 15 20 Gingerbread 8 x8 325 F 162 8 C 30 35 Muffins Muffin tin 350 F 176 7 C 12 15 Corn muffins Angel food Muffin tin Tube pan 350 F 176 7 C 162 8 C 0 12 30 35 Bundt Tube pan 162 8 C 35 40 Cupcakes Muffin pan 162 8 C 15 17 Layer sheet 13 x9 162 8 C 30 32 Layer two 9 round 162 8 C 25 30 Pound 6070 45 Brownies 13 x 9 162 8 C 325 F 162 8 C 5 50 20 25 Choc chip Cookie sheet 350 F 176 7 C 7 10 Sugar PASTRY Cream puffs PIES Crust unfilled Cookie sheet Cookie sheet 9 round 325 F 162 8 C 375 F 190 6 C 400 F 204 4 C 9 10 4 27 7 9 Crust filled 9 round 350 F 176 7 C 50 55 Lemon meringue 9 round 4 5 Pumpkin 9 round 325 F 162 8 C 35 45 Custard ENTREES Egg rolls 6 40z cups Cookie sheet 325 F 162 8 C 325 F 162 8 C 190 6 C 30 35 8 10 Fish sticks Cookie sheet 204 4 C 13 16 Lasagna frz Cookie sheet 1767 C 60 65 Pot pie Cookie sheet 190 6 C 10 12 Gr peppers stuffed 13 x9 1767 C 45 50 Quic
16. 62 8 C 20 155 F 68 3 C Well done 4 6lbs 325 F 162 8 C 24 170 F 76 7 C Tip roast Medium 3 4 lbs 325 F 162 8 C 30 155 F 68 3 C Well done 3 4lbs 325 F 162 8 C 35 170 F 76 7 C Lamb leg 3 5 lbs 325 F 162 8 C 30 180 F 82 2 C POR Pork loin 3 5lbs 325 F 162 8 C 30 180 F 82 2 C Pork chops 1 11 4lbs 325 F 162 8 C 45 50 N A 1 thick total time Ham fully 5 lbs 325 F 162 8 C l5 130 F 54 4 C cooked STET Chicken whole 3 4 lbs 350 176 7 C 25 180 F 82 2 C Turkey 12 16lbs 325 F 162 8 C 11 180 F 82 2 C unstuffed Turkey 20 24 Ibs 325 F 162 8 C 11 180 F 82 2 C Turkey stuffed 12 16 lbs 325 F 162 8 C 9 10 180 F 82 2 C Turkey stuffed 20 24 lbs 325 F 162 8 C 9 10 180 F 82 2 C Turkey breast 4 6lbs 325 F 162 8 C 20 180 F 82 2 C Note The above information is given as a guide only 37 io Kei b A w E o 3 Operation Broiling 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 Conv Broil 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 di
17. Brass Parts A CAUTION All special ordered brass parts are coated with an epoxy coating DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON ANY BRASS PARTS All brass body parts should be wiped regularly with hot soapy water When hot soapy water will not do the job use everyday household cleaners that are not abrasive 84e 32npoJgd o L i VI t E Ki o i a Cleaning and Maintenance Broiler Pan and Grid Clean with detergent and hot water For stubborn spots use a soap filled steel wool pad Oven Racks Clean with detergent and hot water Stubborn spots can be scoured with a soap filled steel wool pad DO NOT CLEAN THE OVEN RACKS OR RACK SUPPORT USING THE SELF CLEAN CYCLE They could sustain damage due to the extreme heat of the Self Clean cycle Meat Probe 305 models only The meat probe may be cleaned with soap and water or a soap filled scouring pad Cool the probe before cleaning Scour stubborn spots with a soap filled scouring pad rinse and dry DO NOT immerse the meat probe in water DO NOT store the probe in the oven 44 Self Clean Cycle This oven features an automatic pyrolytic self cleaning cycle During this cycle the oven reaches elevated temperatures in order to burn off soil and deposits An integral smoke eliminator helps reduce odors associated with the soil burn off A powder ash residue is left in the bottom of the oven after completion of the self clean cycle The door latch i
18. T store items of interest to children over the unit Children climbing to reach items could be seriously injured 10 Warnings amp Safety a D ct E E Q 4 et D d Ki A CAUTION BURN HAZARD The oven door especially the glass can get hot Danger of eit burning DO NOT touch the glass A CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch fire A NOTICE The cooling fan should be operating when the unit is in operation If you notice the cooling fan is not operating or you observe unusual or excessive noise coming from the cooling fan contact a Viking Authorized Service Center before continuing operation Failure to do so can result in damage to the oven or surrounding cabinets A NOTICE Avoid any damage to oven vents The vents need to be unobstructed and open to provide proper airflow for optimal oven performance A NOTICE DO NOT turn the Temperature Control on during defrosting Turning the convection fan on will accelerate the natural defrosting of the food without the heat 11 Ly o Gi 42 E 5 S o E me o oa Before Using Oven Oven Important Before first use wipe interior with soapy water and dry thoroughly Then set the oven selector to BAKE the thermostat to 350 F and operate for an hour All models include A broad range of baking and broiling modes up to eleven cooking modes in all to
19. The meat probe takes the guesswork out of roasting by cooking foods to the ideal internal temperature The probe temperature setting is used to notify the user when the internal temperature of the meat being roasted is reached Plug Cable Handles To Set the Automatic Probe Function 1 Insert probe into the meat and slide into oven 2 Plug the probe into the outlet located on right interior wall of the oven and close oven door 3 Select cooking function and set temperature 4 Press the PROBE TEMP button 5 Turn the SET knob to the desired internal temperature The word PROBE and the desired internal temperature will be displayed on the lower right of the clock On double ovens the manual timed control must be turned to UPPER TIMED Note It is recommended to set the internal temperature about 10 degrees lower than actual desired internal temperature The meat will continue to cook when removed from the oven and will reach desired internal temperature while standing The word PROBE flashes and tone sounds three times when desired temperature is reached The tone will sound twice every 10 seconds after completion until probe function is closed 22 Using the Oven Rack Positions Each oven is equipped with three tilt proof racks 305 model ovens have two standard tilt proof racks and one TruGlide rack With the TruGlide rack the bottom section remains in the oven and the top section smoothly glides outwar
20. Viking Use amp Care Manual m X 1 Viking Range Corporation 111 Front Street Greenwood Mississippi 38930 USA 662 455 1200 For product information call 1 888 VIKING 1 845 4641 or visit the Viking Web site at RE Designer Series Built In Electric Single and Double Ovens F20669B EN 011910 Congratulations Your 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 years of dependable service Please take the few minutes necessary to learn the proper and efficient use and care of this quality product Some of the key features of this appliance include A broad range of baking and broiling modes up to 11 cooking modes in all to make even your most challenging baking projects a success A two speed convection fan that allows you to cook foods more thoroughly and evenly even when baking large quantities Four convection modes offering greater air circulation to shorten cooking times and cook foods more evenly Dual broiling elements producing intense radiant heat for faster broiling and a larger coverage area Three broiling modes including
21. around the item 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 browned not dry or burned Cook meats and poultry directly from the refrigerator There is no need for meat or poultry to stand at room temperature Asa general rule to convert conventional recipes to convection recipes reduce the temperature by 25 F 3 9 C and the cooking time by approximately 10 to 15 e ALWAYS roast meats fat side up in a shallow pan using a roasting rack No basting is required when the fat side is up DO NOT add water to the pan as this will cause a steamed effect Roasting is a dry heat process Poultry should be placed breast side up on a rack in a shallow pan Brush poultry with melted butter margarine or oil before and during roasting For convection roasting DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food e f using a cooking bag foil tent or other cover use the conventional bake setting rather than either convection setting O Kal OD A ty E e 5 33 Operation Roasting Roasting Tips cont When using a meat thermometer insert the probe halfway into the center of the thickest portion of the meat For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh The tip of the pro
22. be should not touch bone fat or gristle to ensure an accurate reading Check the meat temperature halfway through the recommended roasting time After reading the thermometer once insert it 1 2 inch 1 3 cm further into the meat then take a second reading If the second temperature registers below the first continue cooking the meat Roasting times ALWAYS vary according to the size shape and quality of meats and poultry Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques Remove roasted meats from the oven when the thermometer registers 5 F 15 C to 10 F 12 C lower than the desired doneness The meat will continue to cook after removal from the oven Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier For many foods especially roasts and poultry internal food temperature is the best test for doneness The meat probe takes the guesswork out of roasting by cooking foods to the exact doneness you want Note Double oven models have a probe in the upper oven only Use of probes other than the one provided with this product may result in damage to the probe Use the handles of the probe and plug when inserting and removing them from the meat and outlet To avoid damaging your probe DO NOT use tongs to pull on the cable when removing To avoid breaking the probe make sure food is completely defrosted before inserting To prevent
23. better and lasts longer when maintained properly and kept clean Cooking equipment is no exception Your oven must be kept clean and maintained properly Oven Surfaces Several different finishes have been used in your electric oven Cleaning instructions for each surface are given below Your oven features a Self Clean cycle for the oven interior See Self Clean Cycle for complete instructions NEVER USE AMMONIA STEEL WOOL PADS OR ABRASIVE CLOTHS CLEANSERS OVEN CLEANERS OR ABRASIVE POWDERS THEY CAN PERMANENTLY DAMAGE YOUR OVEN Control Knobs MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING Pull the knobs straight off Wash in detergent and warm water Dry completely and replace by pushing firmly onto stem Stainless Steel Parts Some stainless steel parts may have a protective wrap which must be peeled off All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with liquid cleaner designed for this material when soapy water will not do the job If build up occurs DO NOT use steel wool or abrasive cloths cleaners or powders If it is necessary to scrape stainless steel surface to remove encrusted material soak area with hot wet towels to loosen the material then use a wooden or nylon spatula or scraper DO NOT use a metal knife spatula or any other metal tool to scrape stainless steel surfaces Scratches are almost impossible to remove
24. d slightly quicker than conventional Convection broiling of meats produces better results especially for thick cuts The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage To Use Broil or Convection Broil 1 Arrange the oven rack in the desired position before turning broiler on 2 Center the food on cold broiler pan and grid supplied with your oven Place broiler pan in oven O Kal OD A ty E e 5 3 Set the oven function selector to desired broiling function and the temperature control knob to BROIL 4 Close the door There is not a detent to hold the door in the open broil stop position With open door broiling the broil element does not cycle on and off With closed door broiling the broil element might cycle on and off if an extended broiling time is required A built in smoke eliminator in the top of the oven helps reduce smoke and odors 39 Operation Broiling Broiling Chart Type and Time Cut of Meat Weight Setting Rack min BEEF T Bone 3 4 Rare 10 oz Hi Broil 5or 7 8 Medium 10 oz Hi Broil 5or 9 10 Well done 10 oz Hi Broil 5or 11 12 CHICKEN Bnls breast 1 Bnls breast 1 Bones in Breast 1 2 Ib 1 2 lb 2 3 lbs total Med Broil Convection Broil Med Broil 5or 4 or 5 3or4 15 20 15 20 40 45 Bones in Breast 2 3 lbs total Convection Broil 3or4 25 30 Chicken pieces 2 3 lbs total Med Broil 3or4 40 45 C
25. d when pulled This reduces the chances of spills from items that contain a lot of juice or liquid This rack can be used in any of the six rack positions All ovens have five rack positions Position 5 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 ig OFF 3 Set the Temperature Control to the desired temperature 4 Place the food in the oven after the oven indicator light goes out O Kal b A ty E o P Position 5 Position 4 Position 3 Position 2 Position 1 23 Operation Using the Oven Conventional and Convection Cooking Because of variations in food density surface texture
26. del The time of day must be set before any other program can be used When your oven is first connected to the power in your home the timer display will show MIN SEC BAKE START PROBE TIMER TIME TIME TEMP To program the time of day 1 Push and hold the MIN SEC TIMER and BAKE TIME buttons simultaneously 2 Turn the SET knob until correct time is displayed on the digital clock 3 Release hold from MIN SEC TMER and BAKE TIME buttons 13 v o x E E 5 S o E me o oa Oven Control Panel Interior Oven Light Control The oven has interior oven lights that are controlled by one switch on the control panel Push the switch to turn the interior oven lights ON and OFF Oven Light Tu Convec Oven Go Function Conv Broil Roast 400 Self Clean Indicator Light Oven Function Selector Oven Control Panel Electronic Timing Center The Electronic Timing Center is used to program and control all timing functions IMPORTANT The time of day must be set before any other program can be used Ce has Oven ig oe dee CLOCK MIN SEC BAKE START Temperature TMER SEI TME me E Med Broil Oven Functions and Settings Bake Conventional single rack baking breads cakes cookies pastry pies entrees vegetables Conv Bake Convection Bake Multi rack baking for heavier or frozen foods e g four frozen pies pizzas entrees vegetables
27. distributor in your area Problem Possible Cause and or Remedy Oven will not function Oven is not connected to electrical power Have electrician check power circuit breaker EE Have the following information readily available e Model number e Serial number Date purchased Oven is not clean after Temperature control knob not rotated all e Name of dealer from whom purchased self clean cycle the way past clean until it stops Oven does not operate in Door is not shut tight enough for automatic self clean cycle door latch to lock Broil does not work Temperature control knob is rotated too far Clearly describe the problem that you are having If you are unable to past broil position obtain the name of an authorized service agency or if you continue to have service problems contact Viking Range Corporation at 1 888 VIKING 1 845 4641 or write to Door will not open Oven is still in self clean mode If oven is hot door latch will release when a safe temperature is reached VIKING RANGE CORPORATION Oven light will not work Light bulb is burned out PREFERRED SERVICE 1803 Hwy 82W Greenwood Mississippi 38930 USA Oven is not connected to power Record the information indicated below You will need it if service is ever required The model and serial number for your oven can be found by opening the door and looking underneath the control panel on the left hand side Model no Serial
28. ent or surrounding areas until they have had sufficient time to cool Warnings amp Safety Other potentially hot surfaces include oven vent surfaces near the vent opening oven door areas around the oven door and oven window The misuse of oven doors e g stepping sitting or leaning on them can result in potential hazards and or injuries A WARNING ELECTRICAL SHOCK HAZARD DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break Should the bulb break disconnect power to the appliance before removing bulb to avoid electrical shock A WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb A WARNING BURN OR ELECTRICAL SHOCK HAZARD Make sure all controls are OFF and oven is COOL before cleaning Failure to do so can result in burns or electrical shock a D ct E E Q 4 et D d Ki win A WARNING This appliance 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 Note DO NOT use commercial oven cleaners inside the oven Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes DO NOT line the oven with aluminum foil or other materials These items can melt or burn during a self clean cycle causing pe
29. es a natural circulation of air In most cases this natural circulation will eliminate any observed condensation However there will be instances where condensation is observed This is NOT a sign that the oven is not working properly Condensation can occur depending on the following factors Type of food being cooked o Steam and condensation is a natural by product of cooking any food with high water content such as frozen food chicken etc o Use a covered container where practical when cooking to reduce the amount of condensation that forms Length of cooking time o If the oven is going to be used for prolonged periods of time then additional ventilation may be required o Do not leave food in the oven to cool after it has been cooked and the oven has been switched off o To reduce condensation ensure the oven is well heated before placing food in the oven cavity Blockage of the oven s air flow o If the oven air flow is changed the oven will not perform to specification Proper installation ventilation o The oven needs good ventilation within the installed cabinets to perform per specification Type of cabinetry the oven is installed in o Cabinets need to meet specific temperature requirements o Some cabinetry materials have high water contents that can outgas during the heating cycle Ambient conditions in the kitchen including humidity and temperature 26 Using the Oven Pan Placement Tips When usi
30. get caught on appliance parts Loose fitting or hanging garments should never be worn while using the appliance DO NOT drape towels or materials on oven door handles These items could ignite and cause burns ALWAYS place oven racks in the desired positions while oven is cool Slide oven rack out to add or remove food using dry sturdy pot holders ALWAYS avoid reaching into the oven to add or remove food If a rack must be moved while hot use a dry pot holder ALWAYS turn the oven off at the end of cooking DO NOT heat unopened food containers buildup of pressure may cause the container to explode and result in injury Use care when opening the oven door Let hot air or steam escape before moving or replacing food NEVER use aluminum foil to cover oven racks or oven bottom This could result in risk of electric shock fire or damage to the appliance Use foil only as directed in this guide PREPARED FOOD WARNING Follow food manufacturer s instructions If a plastic frozen food container and or its cover distorts warps or is otherwise damaged during cooking immediately discard the food and its container The food could be contaminated Heating Elements NEVER touch oven heating elements areas near elements or interior surfaces of oven Heating elements may be hot even though dark in color Areas near elements and interior surfaces of an oven may become hot enough to cause burns During and after use DO NOT touch or let clot
31. gs feature To exit the Oven Settings mode press the MIN SEC TIMER button The oven will automatically exit the Oven Settings mode if the MIN SEC TIMER button is not pressed within 60 seconds 0 E o c a aw el 3 x or KA Press and hold the MIN SEC TIMER button for 3 seconds Use the SET knob to scroll between the different Oven Settings To toggle between a specific Oven Setting press the MIN SEC TIMER button Note Whatever Oven Setting is displayed while you toggle between settings is what will be active when you exit the Oven Settings feature To exit the Oven Settings mode press the BAKE TIME button The oven will automatically exit the Oven Settings mode if the BAKE TIME button is not pressed within 60 seconds 21 E I CS D v a O Using the Oven 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 preheat mode is not recommended The 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 Probe Meat Probe Function 305 models only
32. he 9 round 190 6 C 20 25 Pizza 12 Mac amp cheese frz Cookie sheet 3or4 350 F 176 7 C 45 50 VEGETABLES Baked potatoes Cookie sheet On rack 190 6 C S50 zo 10 12 45 50 Spinach souffle 1 qt casserole 35 40 Squash Cookie sheet S50 Pow 40 45 French fries Cookie sheet 31 325 F 162 8 C 400 F 204 4 C 10 15 uopgisdo Operation Solving Baking Problems Baking problems can occur for many reasons Check the chart below for the causes and remedies for the most common problems It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven If you find this to be true it is necessary for you to adjust your recipes and cooking times accordingly Common Baking Problems Remedies Problems Cakes burned on the sides or not done in center Oven was too hot Wrong pan size Too many pans Reduce temperature Use recom pan size Reduce no of pans Cakes crack on top Batter too thick Oven too hot Wrong pan size Follow recipe Add liquid Reduce temperature Use recom pan size Cakes are not level Batter uneven Oven or rack not level Pan was warped Distribute batter even Level oven or rack Use proper pan Food too brown on bottom O
33. he oven has completely cooled open door and remove any ash from the oven surfaces with a damp cloth To stop the Self Clean cycle To cancel or interrupt the self cleaning cycle turn both the temperature control knob and the oven function selector knob to OFF When the oven temperature drops to a safe temperature the automatic door latch will release and the oven door can be opened When the oven has completely cooled remove any ash from the oven surfaces with a damp sponge or cloth 46 Replacing Oven Lights A WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb A WARNING DO NOT touch bulb with bare hands Clean off any signs of oil from the bulb and handle with a soft cloth Ee Lights 1 Unsnap glass light cover using a screwdriver in the access groove 2 Firmly grasp light bulb and pull out 3 Replace with halogen bulb using volt and wattage requirements listed on glass cover 4 Replace the light cover by snapping glass cover onto metal box 5 Reconnect power at the main fuse or circuit breaker Power Failure DO NOT attempt to use during a power failure Unit will not function 47 Ki ie o E a Iw t A bd Troubleshooting Service Information If service is required call your dealer or authorized service agency The name of the authorized service agency can be obtained from the dealer or
34. hicken pieces HAM Ham slice 1 LAMB Rib chops 1 2 3 lbs total 1 Ib 12 oz Med Broil Convection Broil Convection Broil 3 5or 4or5 25 30 22 7 Shoulder PORK FISH Salmon steak 1 Ib 1 Ib Convection Broil Med Broil 4or5 6 Loin chops 3 4 1 Ib Convection Broil 4 14 5 6 4 Bacon Med Broil Fillets 1 Ib Med Broil Note The above information is given as a guide only 40 Broiling B roiling Tips ALWAYS use a broiler pan and grid for broiling They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter smoke and fire To keep meat from curling slit fatty edge Brush chicken and fish with butter several times as they broil to prevent drying out To prevent sticking lightly grease broiler tray Broil on first side for slightly more than half the recommended time season and turn Season second side just before removing ALWAYS pull rack out to stop position before turning or removing food Use tongs or a spatula to turn meats NEVER pierce meat with a fork as this allows the juices to escape Remove the broiler pan from the oven when you remove the food Drippings will bake onto the pan if it is left in the heated oven after broiling While pan is hot place damp paper towel over grid Drizzle with liquid dishwashing detergent and pour water over grid This will make clea
35. hing or other flammable materials contact heating elements areas near elements or interior surfaces of oven until they have had sufficient time to cool Self Clean Oven Clean only parts listed in this guide DO NOT clean door gasket The door gasket is essential for a good seal Care should be taken not to rub damage or move the gasket DO NOT use oven cleaners of any kind in or around any part of the self clean oven Before self cleaning the oven remove broiler pan oven racks and other utensils and wipe up excessive spill overs to prevent excessive smoke flare ups or flaming This oven features a cooling fan which operates automatically during a clean cycle If the fan does not turn on the unit will not operate The user should contact Service for repair Getting Started Warnings amp Safety Important Safety Notice and Warning The California Safe Drinking Water and Toxic Enforcement Act of 1986 Proposition 65 requires the Governor of California to publish a list of substances known to the State of California to cause cancer or reproductive harm and requires businesses to warn customers of potential exposures to such substances Users of this appliance are hereby warned that when the oven is engaged in the self clean cycle there may be some low level exposure to some of the listed substances including carbon monoxide Exposure to these substances can be minimized by properly venting the oven to the outdoors by opening the
36. ible Foods that can be prepared on two of 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 See Oven Features section 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 24 Using the Oven Conventional and Convection Cooking cont 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 O Kal b A ty eR el P 25 Operation Using the Oven Condensation The oven is supplied with a system which provid
37. llow you to customize the oven controls to suit your specific tastes The following oven settings are available Degree Format The oven has been preset to the Fahrenheit temperature scale With this feature users can switch to the Celsius temperature scale Clock Format This feature allows users to choose a 12 hour or 24 hour format for the clock display Sabbath Mode This mode offers users belonging to religions with no work restrictions to program their ovens to comply with the Sabbath requirement When the oven door is opened in Sabbath mode the oven light stays off while the convection fan and heating elements remain on Showroom Mode Not recommended to be used by the consumer This mode allows the oven to be hooked up to a 120 volt electrical supply for display or showroom made purposes In this mode the electronic display controls and oven lights will function but the heating elements and convection fan will NOT function 20 Functions and Settings To enter into the Oven Settings mode For DSOE301 and DDOE301 Models il p To enter into the Oven Settings mode For DDOE305 Models d 2 Press and hold the CLOCK button for 3 seconds Use the SET knob to scroll between the different Oven Settings To toggle between a specific Oven Setting press the CLOCK button Note Whatever Oven Setting is displayed while you toggle between settings is what will be active when you exit the Oven Settin
38. make even your most challenging baking projects a success e A two speed convection fan this allows you to cook foods more thoroughly and evenly even when baking large quantities Four convection modes offering greater air circulation to shorten cooking times and cook foods more evenly Three broiling modes including a new low broil mode for delicate broiling and top browning A concealed bake element for easier cleaning This appliance is certified by Star K to meet strict regulations in conjunction with specific instructions found on www stark org 12 Setting the Clock DSOE301 and DDOE301 models The time of day must be set before any other program can be used When your oven is first connected to the power in your home the timer display will show o oO eo o CLOCK MIN SEC SET BAKE START TIMER TIME TIME IL LILI o F JUT To program the time of day 1 Press the CLOCK button once 12 00 will be displayed with the word SET in the upper left corner 2 Turn the SET knob until the correct time of day is displayed AM and PM are not indicated 3 Press the CLOCK button again The word SET will disappear and the correct time is now set into the timer 0 E o c a aw el 3 x or KA The time of day can be changed by following steps 1 through 3 It cannot be changed while there is a BAKE TIME or START TIME cycle programmed into the timer DDOE305 mo
39. n 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 Conv Bake 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 28 Baking 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 Canes this setting for foods that require gentle cooking such as pastries souffles yeast 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 Baking Tips
40. ng large 15 x 13 flat pans or trays that cover most of the rack rack positions 2 or 3 produce the best results When baking on more than one rack it is recommended to use one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking When baking on three racks use any combination of positions 2 3 4 and 5 for more consistent results Stagger pans in opposite directions when two racks and several pans are used in conventional bake If possible no pan should be directly above another Allow 1 to 2 inches of air space around all sides of each pan for even air circulation Single Rack Pan Multiple Rack Pan Placement Placement O Kal b A ty eR el P 27 Operation Baking BAKE Two Element Bake ids 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 eve
41. ning of the pan easier or the broiler pan can be lined with 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 openings in the grid so melted fat can drain through to prevent spattering smoking or the possibility of grease fire O o bd A w E o 3 41 E f CS Pu v a O Convection Dehydrate Defrost Convection Dehydrate 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 A CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch fire 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 A WARNING To avoid sickness and food waste DO NOT allow defrosted food to remain in the oven for more than 2 hours A NOTICE DO NOT turn the Temperature Control on during defrosting Turning the convection fan on will accelerate the natural defrosting of the food without the heat Cleaning and Maintenance Any piece of equipment works
42. no Date of purchase Date installed Dealer s name Address If service requires installation of parts use only authorized parts to insure protection under the warranty o L i 5 t E Ki o i a Keep this manual for future reference 48 49 Warranty BUILT IN ELECTRIC OVENS WARRANTY ONE YEAR FULL WARRANTY Built in electric ovens and all of their component parts and accessories except as detailed below are warranted to be free from defective materials or workmanship in normal household use for a period of twelve 12 months rom the date of original retail purchase Viking Range Corporation warrantor agrees to repair or replace at its option any part which fails or is found to be defective during the warranty period Glass including light bulbs painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety 90 days from the date of original retail purchase ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER WITHIN NINETY 90 DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE Viking Range Corporation uses the most up to date processes and best materials available to produce all color inishes However slight color variation may be noticed because of the inherent differences in painted parts and porcelain parts as well as differences in kitchen lighting product locations and other factors FIVE YEAR LIMITED WARRANTY Any bake element broil
43. or representative Warranty shall not apply to damage resulting from abuse accident natural disaster loss of electrical power to the product for any reason alteration outdoor use improper installation improper operation or repair or service of the product by anyone other than an authorized Viking Range Corporation service agency or representative This warranty does not apply to commercial usage Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty breach of contract or otherwise Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you Owner shall be responsible for proper installation providing normal care and maintenance providing proof of purchase upon request and making the appliance reasonably accessible for service If the product or one of its component parts contains a defect or malfunction during the warranty period after a reasonable number of attempts by the warrantor to remedy the defects or malfunctions the owner is entitled to either a refund or replacement of the product or its component part or parts Warrantor liability on any claim of any kind with respect to the goods or services covered hereunder shall in no case exceed the price of the goods or service or part thereof which gives rise to the claim WARRANTY SERVICE Under the terms of this warranty
44. ount for preheat 18 Clocks and Timers To Set The Automatic Time Bake Program cont 3 Set the Oven Function selector to the desired function BAKE CONVECTION BAKE or TRUCONVEC M etc 4 Set the temperature control knob to the desired baking temperature 5 The Automatic Time Bake program is now set Note The display will continue to show the amount of bake time that was programmed this will remain until the programmed start time is reached You can return the display to clock mode by pressing the CLOCK button Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress Switch back to the timer mode by pressing the BAKE TIME button u o c a aw el 3 nd x or KA 6 When the specified time is reached the oven will automatically turn on It will bake for the programmed amount of time at the selected temperature Note At 1 minute from the end of the specified bake program the oven timer will beep once At the end of the specified bake program the oven will automatically turn off and the timer will sound a series of three beeps This will continue until the START TIME button is pressed The display will then return to displaying the time Note Setting the remaining duration time to 00 will cancel the Automatic Bake program 19 v o ke 42 E 5 S 4A o E me o a Functions and Settings These functions a
45. pe spray cans are EXPLOSIVE when exposed to heat and may be highly flammable Avoid their use or storage near an appliance Many plastics are vulnerable to heat Keep plastics away from parts of the appliance that may become warm or hot Combustible items paper plastic etc may ignite and metallic items may become hot and cause burns DO NOT leave oven unsupervised when drying herbs breads mushrooms etc as this may create a fire hazard In Case of Fire Turn off appliance to avoid spreading the flame e Smother fire or flame by closing the oven door DO NOT use water on grease fires Use baking soda a dry chemical or foam type extinguisher to smother fire or flame Child Safety NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot DO NOT store items of interest to children over the unit Children climbing to reach items could be seriously injured Children must be taught that the appliance and utensils in it can be hot Let hot utensils cool in a safe place out of reach of small children Children should be taught that an appliance is not a toy Children should not be allowed to play with controls or other parts of the appliance Warnings amp Safety C ooking Safety a D ct E E Q 4 et D d Ki Use dry sturdy pot holders Damp pot holders may cause burns from steam Dishtowels or other substitutes should NEVER be used as potholders because they can
46. r rights which may vary from jurisdiction to jurisdiction Specifications subject to change without notice 50 51
47. rmanent damage to the oven Getting Started Warnings amp Safety A WARNING BURN HAZARD When self cleaning surfaces may get hotter than usual pum Therefore children should be kept away A WARNING To avoid sickness and food waste when using automatic time baking DO NOT use foods that will spoil while waiting for cooking to start such as dishes with milk or eggs cream soups custards fish pork poultry or foods with stuffing Any food that has to wait for cooking to start should be very cold or frozen before it is placed in the oven DO NOT use foods containing baking powder or yeast with automatic time baking They will not rise properly DO NOT allow food to remain in the oven for more than 2 hours after the end of the cooking cycle To avoid sickness and food waste DO NOT allow defrosted food to remain in the oven for more than 2 hours A CAUTION DO NOT touch the exterior portions of the oven after self cleaning cycle has begun since some parts become pm extremely hot to the touch During the first few times the self cleaning feature is used there may be some odor and smoking from the curing of the binder in the high density insulation 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 KITCHEN WELL VENTED DURING THE SELF CLEAN CYCLE A CAUTION DO NO
48. s automatically activated after selecting the self clean setting The latch ensures that the door cannot be opened while the oven interior is at clean temperatures Before starting the Self Clean cycle 1 Remove the oven racks and any other items utensils from the oven The high heat generated during the cleaning cycle can discolor warp and damage these items DO NOT use foil or liners in the oven During the self clean cycle foil can burn or melt and damage the oven surface 2 Wipe off any large spills from the oven bottom and sides NEVER use oven cleaners inside a self cleaning oven or on raised portions of the door 3 Some areas of the oven must be cleaned by hand before the cycle begins Soils in these areas will be baked on and very difficult to clean if not removed first Clean the door up to the gasket the door frame and up to 2 5 1 cm inside the frame with detergent and hot water Rinse thoroughly and dry A WARNING BURN OR ELECTRICAL SHOCK HAZARD Make sure all controls are OFF and oven is COOL before cleaning Failure to do so can result in burns or electrical shock A CAUTION DO NOT touch the exterior portions of the oven after self cleaning cycle has begun since some parts become extremely hot to the touch During the first few times the self cleaning feature is used there may be some odor and smoking from the curing of the binder in the high density insulation used in the oven When the insulation is
49. stance between the foods and the broil elements determines broiling speed For fast broiling food may be as close as 2 PE inches 5 cm to the broil element or on e 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 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 38 Broiling LOW BROIL This mode uses only a fraction of the available power to the inner broil element for delicate top browning The Beli 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 Broiling Instructions Broiling is a dry heat cooking method using direct or radiant heat It is used for small 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 broiling LOW MED or HI BROIL is most successful for cuts of meat 1 2 inches thick and is also more suitable for flat pieces of meat Convection broiling has the advantage of broiling foo
50. ven door opened too often Dark pans being used Incorrect rack position Wrong bake setting Pan too large 1 D h ais G b l b i PUN Use door window to check food Use shiny pans Use recom rack position Adjust to conventional or convection setting as needed 5 Use proper pan Food too brown on top Rack position too high Oven not preheated Sides of pan too high 1 Use recom rack position Allow oven to preheat Use proper pans Cookies too flat Hot cookie sheet Allow sheet to cool between batches Pies burned around edges Oven too hot Too many pans used Oven not preheated Reduce temperature Reduce no of pans Allow oven to preheat Pies too light on top Oven not hot enough Too many pans used Oven not preheated 32 Increase temperature Reduce no of pans Allow oven to preheat Roasting CONV ROAST Convection Roast The convection element runs in conjunction with the inner and outer broil elements This transfer of heat mainly from the convection element seals moisture inside large roasts Use Sie this setting for whole turkeys whole SS chickens hams etc Note You can also roast foods using bake settings See the Baking section for additional information Roasting Tips ALWAYS use the broiler pan and grid supplied with each oven The hot air must be allowed to circulate
51. windows and or door in the room where the appliance is located during the self clean cycle Important notice regarding pet birds NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach Birds have a very sensitive respiratory system Fumes released during an oven self cleaning cycle may be harmful or fatal to birds Fumes released due to overheated cooking oil fat margarine and overheated non stick cookware may be equally harmful About Your Appliance A WARNING NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance Also DO NOT use the oven as a storage area for food or cooking utensils A WARNING To prevent possible damage to cabinets and cabinet finishes use only materials and finishes that will not discolor or delaminate and will withstand temperatures up to 194 F 90 C Heat and moisture resistant adhesive must be used if the product is to be installed in laminated cabinetry Check with your builder or cabinet supplier to make sure that the materials meet these requirements For proper oven performance and operation DO NOT block or obstruct the any vents above or below the doors Avoid touching oven vent area while oven is on and for several minutes after oven is turned off When the oven is in use the vent and surrounding area become hot enough to cause burns After oven is turned off DO NOT touch the oven v
52. y To program the Min Sec Timer 1 Press the MIN SEC TIMER button The timer will display 00 and the word TIMER will be displayed in the lower right corner 2 Turn the SET knob until the desired duration time is displayed The MIN SEC TIMER is now programmed The alarm will sound at the end of the countdown The program can be canceled anytime by setting the remaining time to 00 To change back to the time of day press the CLOCK button Notice that a small clock will be displayed in the upper right corner to indicate that a program is in progress The display will return automatically to the MIN SEC TIMER after a few seconds 17 u o c a aw el 3 nd x or KA v o Gi A4 Lo 5 S o E me o a Clocks and Timers Timer Alarm At the end of a MIN SEC TIMER program or BAKE TIME program the alarm will consist of three beeps followed by two beeps every 10 seconds until the MIN SEC TIMER button is pressed Whenever a valid function key is pressed or when a control function starts automatically one beep will be sounded When an invalid function key is pressed two beeps will be sounded Setting the Automatic Start Time Bake Program Not available in lower oven of DDOE301 Models The BAKE TIME and START TIME modes of the timer can be used to automatically turn the oven on and off at a preselected time The Automatic Time Bake program is ideal for foods with no danger
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