Viking F20554 EN manual Electronic Timing Temperature Center Digital Display, Setting the Clock

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Clocks and Timers

Oven Controls Oven Settings

Electronic Timing/
Temperature
Center (Digital
Display)			BAKE
The Electronic Timing/
	CANCEL	TIMER	TEMP	UP
Temperature Center
controls are used to
program timing and	CLOCK	COOK	BROIL	DOWN
temperature functions. It		TIME	HI/LOW
has eight display buttons

and five programming modes. Both the COOK TIME mode and TIMER mode can be used to time cooking periods.

Setting the Clock

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 12:00.

To Program the Time-of-Day:

1.	Press the “CLOCK” button. A single tone will sound
	and the colon will flash indicatingthe clock function
	has been accessed.
2.	“UP” and “DOWN” are used to set the time of day.

Setting COOK TIME Program

COOK TIME automatically ends a cooking function. This feature does not automatically start a cooking function. This program is used for controlled timing of baked or roasted foods.

1.Press the “COOK TIME” button once to access the timed cook mode. A single tone will sound and 0:00 will appear on the display.

2.The UP and DOWN buttons are used to set the timer. “UP” increases time; “DOWN” decreases time. Tapping “UP” and “DOWN” will increase or decrease the time in 1 minute increments. When the “UP” or “DOWN” is held down, time will increase or decrease in 5 minute increments until the next hour is reached, then will continue to increase or decrease in hour increments.

3.Release the button when the appropriate time has been reached.

To Set The Bake Temperature

1. Press “BAKE TEMP” once. A single tone will sound,

the bake indicator light in the upper left corner and

the bar segments “---” of the display will light

Gourmet Glo™

Infrared burner

Oven lights

Rack positions

4

3

2

1

Convection fan Oven racks

Bake burner

Removable bottom and sides

Oven Function Selector
OVEN
LIGHT
		Interior Oven
		Light Control
OFF		The oven has
		interior oven
BROIL	BAKE	lights that are
		controlled by one
		switch on the
		control panel.
		Push the switch to
CONVECTION	CONVECTION	turn the interior
BROIL	BAKE	oven lights on
		and off.

BAKE
		BROIL	BAKE
(Natural
Airflow Bake)		CONVECTION	CONVECTION
		BROIL	BAKE
Full power heat is
radiated from the
two bake burners in
the bottom of the
oven cavity and is
	natural airflow bake
circulated with

natural airflow. This function is recommended for single rack bakings. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.

CONVECTION		OFF
	BROIL		BAKE
BAKE
Heat is radiated	CONVECTION		CONVECTION
	BROIL		BAKE
from the bake
burners in the
bottom of the oven
cavity. The heated
air is circulated by

Convection Defrost

With the selector set to “CONVECTION BAKE” and the temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

1.Place the frozen food on a baking sheet.

2.Set the temperature control to “OFF”.

3.Turn the selector to “CONVECTION BAKE”.

BROIL			OFF
		BROIL		BAKE
(Infrared Broil)
Heat radiates from		CONVECTION		CONVECTION
		BROIL		BAKE
the Gourmet Glo™
infrared broiler
located at the top
of the oven cavity.
The distance
	infrared broil
between the foods

and the broil elements determines broiling speed. For

“UP” increases time; “DOWN” decreasestime.

“UP/DOWN” will increase or decrease the time in

1 minute increments. When the button is held down,

time will increase or decrease in 5 minute increments

until the next hour is reached, then will continue to

increase or decrease in hour increments.

3. Release the button when the appropriate time has

been reached.

4. The clock mode will terminate if the time is not set

within 30 seconds of accessing the clock function.

The colon will cease flashing indicating the clock

mode has been terminated. Pressing “CANCEL”

once will also terminate the clock mode.

The time-of-day can be changed by following steps 1 through 4. It cannot be changed while there is a TIMER or COOK TIME cycle programmed into the timer.

Setting the Min/Hour Timer

The MIN/HOUR TIMER is designed for accurate timing of foods. It is ideal for baking delicate items such as biscuits, cookies, and popovers, and for precise broiling.

To Program the Min/Hour Timer:

1.Press the “TIMER” button. The timer will display :00.

2.Press the “UP” or “DOWN” buttons to increase or decrease time. The time will change in 1 minute increments. When the button is held down, time will change in 5 minute increments until the next hour is reached.

prompting the setting of the bake temperature using

the “UP” or “DOWN” buttons.

2. The temperature will default to 350°F when either

“UP” or “DOWN” button is pressed. Tapping the

“UP” or “DOWN” buttons will increase or decrease

the temperature in 5-degree increments. The

temperature will increase or decrease in 25°

increments when the “UP” or “DOWN” buttons are

pressed and held down. The temperature can be set

from a low of 170°F to a high of 550°F. When the

desired temperature has been reached, a tone will

sound indicating the oven has preheated.

3. Set the Oven Function selector to the desired

function – BAKE, CONVECTION BAKE, BROIL OR

CONVECTION BROIL.

4. BAKE TEMP setting may be terminated by pressing

the “CANCEL” button.

Rack Positions

The convection oven is equipped with three tilt-proof racks and four rack positions. Position 4 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 recommended when using two racks to do the following:

1.Arrange the oven racks in the desired position BEFORE heating

the oven. If cooking on two racks at the same time, use rack positions 2 and 4.

2.Turn the function selector to the desired function.

3.Set the temperature control to the desired temperature.

4.Place the food in the oven after preheating. Preheating is complete when the tone sounds.

BAKE (Natural Airflow Bake)

Use this setting for baking, roasting, and preparing casserole dishes.

Convection Bake

Use this setting to bake and roast foods at the same time with minimal taste transfer.

BROIL (Infrared Broil)

Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired.

CONVECTION BROIL (Infrared Convection Broil)

Use this setting to broil thick cuts of meat.

Convection Dehydrate (CONVECTION BAKE)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (CONVECTION BAKE)

Use this function to defrost foods.

Note: For more information on oven functions see “Oven Settings” section.

BAKE

CANCEL TIMER TEMP UP

CLOCK COOK BROIL DOWN

TIME HI/LOW

Electronic Timing/Temperature Center

The electronic timing/temperature center is used to program and control all timing and temperature functions. Each oven has a separate temperature control and a separate oven function selector. The button control can be set at any temperature from 170°F (76.6°C) to 550°F (287.8°C) by pressing “UP” or “DOWN”. There are separate settings for broiling and HI/LO BROIL. ALWAYS be sure the controls are in the OFF position when the oven is not in use.

IMPORTANT–The time-of-day must be set before any other

program can be used.

the motorized fan convection bake

in the rear of the oven providing 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 convection ovens. Multiple rack use is possible for the largest baking job. 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. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. With the oven function selector set to Convection Bake and the temperature control on 170° F (76.6° C), warm air is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

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 “CONVECTION BAKE”.

“fast” broiling, food may be as close as 2” (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		OFF
		BROIL	BAKE
BROIL (Infrared
Convection		CONVECTION	CONVECTION
		BROIL	BAKE
Broil)
Exactly the same
as regular broiling
with the additional
benefit of air
	infrared convection broil
circulation by the

motorized fan in the rear of the oven. Smoke is reduced since the airflow reduces peak temperatures on the food. Use this setting for thick cuts of meat.