Viking DEDO127 Oven Quick Reference Guide PDF

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Summary of Content for Viking DEDO127 Oven Quick Reference Guide PDF

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 150F (65.6C) to 550F (287.8C). There are separate set- tings 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 con- trolled 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 ele- ment. This function is recom- mended for single rack bak- ing. Many cookbooks con- tain recipes to be cooked in the conventional manner. Conventional baking/ roast- ing is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.

TruConvecTM 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 comeout evenly texturedwith 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 Digital Display The time-of-day must be set before any other pro- gram can be used. When your oven is first connect- ed 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 Hours or Start Time cycle programmed into the timer.

Analog Display (Ultra Premium 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 digital display will show 00:00. To program the time-of-day:

1. Push and hold the timer and bake hours buttons at the same time.

2. Turn the Set knob until correct time is displayed on the digital clock.

3. Release timer and bake hours buttons.

The analog clock will automatically set after the digital time is set.

SETBAKE HOURS

MIN/SEC TIMER

START TIME

CLOCK

SET

bake hourstimer start

time probe tempSet

Oven Control Panel

Oven Function Oven Temperature

Upper Oven

OvenClean

Oven Light

off off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru. conv.

200

broil

clean

300

400

500

Oven Function Oven Temperature

Lower Oven

OvenClean off off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru. conv.

200

broil manual

clean upper timed

lower timed

300

400

500

bake hourstimer start

time probe tempSet

SET

Off/On Indicator Light

Temperature Control Each oven has a separate

temperature control dial. The controls can be set at any temperature from 150F to 550F. 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

Manual/Timed Control

Analog Clock with Digital Display (Ultra Premium Models)

Electronic Timing Center The Electronic Timing Center

is used to program and control all timing functions.

IMPORTANTThe Time-of-day must be set before any other

program can be used.

Digital Clock (Premium Models)

off

200

broil

clean

300

400

500

two-element bake

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

Oven Light

Oven Settings and Functions

TruConvecTM

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

*Note: This is an Ultra Premium Control Panel.

Viking Quick Reference Guide Convection Bake The bottom element oper- ates 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 distribu- tion. This even circulation of air equalizes the temper- ature 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 retain- ing more juices and natural flavor on the inside with less shrinkage. With this heat- ing 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 ele- ments. The reversible con- vection 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, sin- gle 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 tem- peratures on the food. Use this set- ting 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 high fan speed. This is normal.

High-Broil Heat radiates from both broil ele- ments, located in the top of the oven cavity, at full power. The dis- tance between the foods and the broil elements determines broil- ing speed. For "fast" broiling, food may be as close as 2 inches to the broil element or on the top rack. "Fast" broiling is best for meats where "rare to medium" doneness is desired. Use this set- ting for broiling small and average cuts of meat.

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 for chicken and ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of meat.

convection broil

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

high-broil

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

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 in order to burn off soils and deposits. An integral smoke eliminator reduces 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. When the oven has cooled, remove any ash from oven surfaces with a damp sponge or cloth.

Convection Dehydrate With the selector set to TruConvec and the tempera- ture control on 150F (65.6C), warm air is circulated by a motorized fan in the rear of the oven. Over a peri- od 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 dehy- dration does not improve the quality, so only fresh, top-quality foods should be used.

Convection Defrost With the selector set to convection cook and the tem- perature 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.

2006 VIKING RANGE CORPORATION 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200

www.vikingrange.com

medium-broil

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

Oven Settings

convection bake

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

convection roast

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

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 brown meringue on racks 3 or 4 in 3-4 minutes.

low-broil

off bake

conv. bake

med broil

low broil

hi broil conv.

broil

self- clean

conv. roast

tru conv.

F50010 EN (022608J)

off

200

broil

clean

300

400

500

off bake

conv. bake

med broil

low broil

hi broil conv.

br

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