Viking Professional VESO5271 Manuals

F20362D (102407J) Viking Use & Care Manual Professional & Designer Series Built-In Electric Single and Double Ovens Viking Range Corporation 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information call 1-888-VIKING1 (845-4641), or visit the Viking Web site at vikingrange.com

Viking Range Corporation 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-VIKING1 (845-4641) or visit the Viking Web site at vikingrange.com F20756 EN (060710) Viking Installation Guide Professional Series Built-In Electric Single and Double Ovens

Temperature Control Each oven has a separate temperature control dial and a separate oven function selector. The controls can be set at any temperature from 200°F (93.3°C) to 550°F (287.8°C). There are separate settings for broiling and self-cleaning. ALWAYS be sure the controls are in the OFF position when the ovens are not in use. Interior Oven Light Control The upper and lower ovens have 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. 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. 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 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. Setting the Clock Oven Controls Oven Settings and Functions 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 Off/On Indicator Light Temperature Control Each oven has a separate temperature control dial. The controls can be set at any temperature from 200˚F to 550˚F. There are separate settings for broiling and self-cleaning. Interior Oven Light Indicator Oven Function Selector Bake Conventional, single rack baking (breads, cakes, cookies, pastry, pies, entrees, vegetables) Convection Bake Multi-rack baking for heavier or frozen foods (e.g., 4 frozen pies, pizzas, entrees, 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-Broil White meats such as chicken or meats greater than 1” thick that would be over-browned in high broil Low-Broil Delicate broiling such as meringue Convection Broil Thicker meats, faster than regular broil & with less smoke generation Convection Roast Whole turkeys, whole chickens, hams, etc. Self-Clean A pyrolytic self-cleaning cycle where the oven reaches elevated temperatures in order to burn off soils and deposits Self-Clean Indicator Light 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. bake time min/sec timer start time probe temp Set manual upper timed lower timed Manual/Timed Control Digital Clock (Select Models) SET off bake conv. bake tru. convec. med broil low broil high broil conv. broil self- clean conv. roast OFF 400 200 300 500 BROIL CLEAN OVEN LIGHT two-element bake OFF BAKE TRU CONVEC LOW BROIL CONV. BAKE SELF CLEAN MED BROIL HI BROIL CONV. BROIL CONV. ROAST TruConvec TM OFF BAKE TRU CONVEC LOW BROIL CONV. BAKE SELF CLEAN MED BROIL HI BROIL CONV. BROIL CONV. ROAST *Note: This is a Professional Premiere Control Panel. 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, 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. Convection Roast* The convection element runs in conjuction 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. 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 meat. *This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this highfan speed. This is normal. 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 elements determines broiling speed. For “fast” broiling, may be as close as 2 inches to the broil eleme the top rack. “Fast” broiling is best for meats w “rare to medium” doneness is desired. Use thi setting for broiling small and average cuts of m Medium-Broil Inner and outer broil elements pulse on and off to produce less heat for “slow” broiling. Allow about 4 inches between the top surface of the food and the broil element. “Slow” broiling is best f chicken and ham in order to broil food without browning it. Use this setting for broiling small a 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 brow meringue on racks 3 or 4 in 3-4 minutes. Self-Clean The pyrolytic self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto the oven interior. During this cycle, the oven reaches elevated temperatures order to burn off soils and deposits. An integra smoke eliminator reduces odors associated wit soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the sel cycle. When the oven has cooled, remove any from oven surfaces with a damp sponge or clo convection bake OFF BAKE TRU CONVEC LOW BROIL CONV. BAKE SELF CLEAN MED BROIL HI BROIL CONV. BROIL CONV. ROAST convection roast OFF BAKE TRU CONVEC LOW BROIL CONV. BAKE SELF CLEAN MED BROIL HI BROIL CONV. BROIL CONV. ROAST convection broil OFF BAKE TRU CONVEC LOW BROIL CONV. BAKE SELF CLEAN MED BROIL HI BROIL CONV. BROIL CONV. ROAST high-broil medium-broil low-broil low broil conv. broil self- clean conv. roast LOW BROIL SELF CLEAN MED BROIL HI BROIL Digital Display (Select 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 --:--. To program the time-of-day: 1. Press the “CLOCK” button. 12:00 will be displayed with the word SET in the upper right 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. 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. Analog Display (Premiere Models) Synchronizing the analog and digital clocks: NOTE: It It is important to always synchronize the analog and digital clocks before setting the time-of- day. 1. Press and release the “start time” button. NOTE: This is only necessary after a power outage or for the first time to set the clock. 2. Press and hold the “min/sec timer” and start time buttons simultaneously. 3. Turn the “Set” knob to move the hands on the analog clock to 30 minutes ahead of the current time. Release hold from “start time” and “min/sec timer” buttons. 4. After several seconds, the display will blink. Press and hold the “min/sec timer” button and turn the “Set” knob to set the digital clock so that it matches exactly with the analog clock. The clocks are now synched and you can now set the time of day. The time-of-day must be set before any other program can be used. Setting 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 timer” and “bake time” buttons. The analog clock’s time will automatically set to match the digital clock. bake time min/sec timer start time probe temp Set SET MIN/SEC TIMER BAKE TIME START TIME CLOCK SET

R E V I S E D 1 2 / 3 / 0 8 © 2 0 0 8 V R C — I N F O R M AT I O N S U B J E C T T O C H A N G E P L A N N I N G A N D D E S I G N G U I D E V I K I N G R A N G E . C O M • 1 - 8 8 8 - V I K I N G 1 All Professional Select ovens include • Overall capacity o 27”W. models—4.2 cu. ft. • 22-5/16”W. x 16-1/2”H. x 19-1/2"D. o 30”W. models—4.7 cu. ft. • 25-5/16”W. x 16-1/2”H. x 19-1/2”D. • AHAM* standard capacity (each oven) o 27”W. models—3.6 cu. ft. • 22-5/16”W. x 16-1/2”H. x 16-13/16"D. o 30”W. models—4.1 cu. ft. • 25-5/16”W. x 16-1/2”H. x 16-13/16”D. • Exclusive—largest, self-cleaning convection oven(s) available • Exclusive—patent-pending Vari-Speed Dual Flow™convection system; 8-1/2” diameter two-speed fan (largest in the industry) works bi-directionally for optimal airflow • Exclusive—Rapid Ready™system provides super-fast preheating • 10-pass broiler with heat reflector directs heat directly into food for quicker results • Concealed 10-pass dual bake element makes the oven cavity easy to clean while providing precise temperature control • Commercial-type styling and performance o Heavy-duty handle o Large, easy-to-read knobs and bezels o Digital clock • 100-minute timer • Timed Bake feature o Set oven to begin cooking up to 24 hours o Shuts off when cooking time is complete • Self-clean setting with indicator light • High-density insulation contains heat for maximum energy savings, even during high-temperature self-cleaning • Three heavy-duty, porcelain-coated racks/six rack positions (per oven) • Includes heavy-duty broiler pan and tray for better broiling performance • Halogen lighting • High-performance cooking modes o Convection (convection features in top oven only on double ovens) • TruConvec™Convection Cooking (Viking’s exclusive air circulation system uses only a convection element in the rear of the oven with fan-forced air—no direct heat from the top or bottom) • Convection roast • Convection bake • Convection broil • Convection dehydrate • Convection defrost o Conventional • Bake • Three-level broil o High o Medium o Low Professional Select Model numbers • VESO127—27”W. single oven • VEDO127—27”W. double oven • VESO130—30”W. single oven • VEDO130—30”W. double oven *The AHAM Standard for measuring oven capacity subtracts the door plug and convection baffle dimension from the total oven volume. VESO127/130 Professional Select Single Oven • White (WH) o Finish designates door front(s). White control panel and knobs/switches. • Silver finished vertical/horizontal trim and stainless steel handles (with chrome-plated brackets) • Brass Trim Option (BR)—nameplate, knobs, buttons, window trim, door han- dle/brackets, and knob bezels. Brass components have a durable protective coating for maintenance-free normal use. FINISH DETAILS FOR SELECT MODELS • Stainless Steel (SS) o Finishes designate door front(s). Stainless steel control panel with black knobs/switches. • Black (BK) o Finish designates door front(s). Black control panel and knobs/switches. VEDO127/130 Professional Select Double Oven Standard Features & Accessories Model Options COOKING Professional Select Built-In Electric 27”/30”W. Single/Double Oven ORDERING INSTRUCTIONS First specify model number, and then color code (VESO130SS). If ordering optional brass trim, specify code at end (VESO130SSBR).

Service Manual Built-In Electric Wall Ovens Preferred Service VESO5271 VESO5272 VEDO5271 VEDO5272 VESO5301 VESO5302 VEDO5301 VEDO5302 SMC-0034 APRIL 2013 This manual is to be used by qualified appliance technicians only. Viking does not assume any responsibility for property damage or personal injury for improper service procedures done by an unqualified person. This Base Manual covers general and specific information including, but not limited to the following models: