Viking VCSO244* Convection Oven User Manual


 
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