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?