Viking RDSOE306SS Use and Care Manual - Page 2

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 a new low-broil mode for delicate broiling and top-browning. • A meat probe offers perfect baking/roasting of meats. • 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 & Safety 4 Before Using Oven 12 Product Controls Setting the Clock 13 Oven Control Panel 14 Oven Features 16 Clocks and Timers 17 Oven Functions and Settings 20 Operation Using the Oven 22 Preheat 22 Meat Probe Function 22 Rack Positions 23 Conventional and Convection Cooking 24 Condensation 26 Pan Placement Tips 27 Baking 28 BAKE (Two-Element Bake 28 CONV BAKE (Convection Bake 28 TRU CONV (TruConvec 29 Solving Baking Problems 32 Roasting 33 CONV ROAST (Convection Roast 33 Broiling 38 CONV BROIL (Convection Broil 38 HI BROIL 38 MED BROIL 38 LOW BROIL 39 Convection Dehydrate/Defrost 42 Product Care Cleaning and Maintenance 43 Self-Clean Cycle 45 Replacing Oven Lights 47 Troubleshooting 48 Service Information 49 Warranty 50