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VCSO244*
Professional Steam Oven
DCSO244*
Designer Steam Oven
PLANNING AND DESIGN GUIDE
VIKINGRANGE.COM • 1-888-VIKING1
RELEASED 12/1/07
©2007 VRC—INFORMATION SUBJECT TO CHANGE
Models include
• Electronic steam system provides
efficient use of water and energy for
steam production
• External boiler ensures no
accumulation of limescale within the
oven
• Climate sensor maintains the ideal
climate for gentle cooking
o Must use descaling/cleaning display
• 5-1/4 cup (1.25 liter) water tank
o Holds fresh water for steaming up
to 2 hours at 212°F (100°C)
• Six cooking functions with
recommended temperatures
o Steaming gently cooks foods while
retaining natural vitamins and
minerals
o Reheat or defrost foods using steam
with the ReHeat Plus™ function
o TruConvec™ cooking with fan-
forced air – perfect for multiple rack
baking
o SteamHeat™ and TruSteam™
cooking (used for roasting and
baking) – combine steam with fan-
forced air to brown the outside of
food while ensuring the interior is
cooked)
• Electronic clock/temperature and
special settings display
o 10 hour independent timer
o Delay cooking feature
o Tone and electronic display indicate
cooking time is complete
o Text display provided in seven
languages easily guides you through
the functions and settings
• For safety, the control panel can be
locked to prevent unwanted operation
• Two wire racks/six rack positions
• Standard accessories include two wire
racks, multi-purpose cooking tray,
steamer tray, meat probe, water tank,
descaler, and three replacement water
filters
• Easy to clean stainless steel interior
oven cavity
o 12-1/8”W. x 10-1/4”H. x
15-1/2”D.—1.1 cu. ft. (3.1 L)
• Must install as built-in using a trim kit
(see Installation Notes & Accessories
for details.)
FINISH DETAILS FOR BOTH MODELS
• Stainless Steel (SS) only for all models
and trim kits
Model Options
Standard Features & Accessories
*Shown with trim kit. See Installation Notes & Accessories for details.
COOKING
Built-In Electric Combi Steam/Convection Oven