Viking Electric Ovens Fill Kitchen with Smoke
Our 6 month old Viking Professional double oven fills the kitchen with smoke every time we roast a chicken. Even at 400 degrees convection roast, the oven pours out smoke from the bottom vent after 25 minutes. We have had hinges replaced twice and have even had the "Viking chef" come to our house and cook a chicken herself with identical results. Viking's response is that we are roasting at too high a temperature. Ridiculous! Online, the Viking chicken roasting video by THOMAS KELLER recommends roasting at 450 degrees. Has anyone had a similar problem?
I am wondering if the chicken drippings are basically splattering on the walls and floor pan of the oven and causing the smoke. By this I mean the oils rendered from the chicken are boiling in the roasting pan and popping all over. No real danger, but smoke. If this is the case, and you haven't cleaned the oven, you should be able to replicate the smoke problem to a lesser degree by heating up the oven empty.
We have roasted at high temp for years and while the kitchen doesn't fill with smoke, the smoke smell is more noticeable the higher the temp. And it has to vent somewhere. We have a Frigidaire convection wall oven, and a Blue Star range with a full and a half oven. Beef or poultry in a shallow pan on high temp produces the smell of smoke and some venting of same. Also requires more frequent oven cleaning due to the splattering. A lower temp and longer cook time and there is little to no smoke/smell.
Do you have a wall oven that's not under a hood? Are the ovens exhausted to the exterior of your home?
This is one of the things I hate, hate, hate about wall ovens. The vast majority of consumer wall ovens vent out the front. This has no bearing on brand what so ever. If you roast at high temps or heaven forbid use an auto-clean cycle you get a housefull-0-smoke.
This is also why I suggest to those who really are sold on the idea of wall ovens that they still get a range instead of a range top or cook top. This way when you roast or broil you are (hopefully) cooking under a properly vented exhaust.