Viking F20517 - Manual (Page 2)

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