COOKING
Built-In Electric Combi Steam/Convection Oven
Standard Features & Accessories
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
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
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
• 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
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.)
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
o Reheat or defrost foods using steam
with the ReHeat Plus™ function
• For safety, the control panel can be
Model Options
VCSO244*
Professional Steam Oven
DCSO244*
Designer Steam Oven
FINISH DETAILS FOR BOTH MODELS
• Stainless Steel (SS) only for all models
and trim kits
*Shown with trim kit. See Installation Notes & Accessories for details.
PLANNING AND DESIGN GUIDE
RELEASED 12/1/07
©2007 VRC— INFORMATION SUBJECT TO CHANGE
V I K I N G R A N G E . C O M
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COOKING
Built-In Electric Combi Steam/Convection Oven
Installation Requirements
UTILITY
REQUIREMENTS
ACCESS REQUIREMENTS
GAS
• Not applicable
VCSO244
Professional Steam Oven
DCSO244
Designer Steam Oven
21-5/8”
(55.
0 cm)
ELECTRICAL
• 4 ft. (121.9 cm)
flexible stainless
steel conduit
3/4-wire ground,
240 VAC, 60 Hz
o Unit equipped
with No. 14
ground wire in
unit.
• Maximum amp
usage (240V/208V)
o 16.0/13.9
to
21-13/16”
22-1/16”
(55.
4 cm)
(56.1 cm) min.
T
r
im Over
lap
2”
(5.1 cm)
W
iring access
T
r
im Over
2-3/16”
lap
(5.6 cm)
PLUMBING
• Not applicable
15”
(38.1
cm)
VCSO244
DCSO244
Cutout width
Cutout height
Cutout depth
21-5/8” (54.9 cm)
15” (38.1 cm)
22-1/16” (56.0 cm)
PLANNING AND DESIGN GUIDE
RELEASED 12/1/07
©2007 VRC— INFORMATION SUBJECT TO CHANGE
V I K I N G R A N G E . C O M
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COOKING
Built-In Electric Combi Steam/Convection Oven
Installation Notes & Accessories
✪
Built-In Trim Kits
• Designed to match with corresponding Viking products
• Trim gives finished look to ovens installed as built-in units
• Kit includes frame assemblies and lateral holders
Model
Description
Approx. ship wt. lbs. (kg)
VSTK274
VSTK304
VSTK364
DSTK274
DSTK304
27” Professional trim kit
30” Professional trim kit
36” Professional trim kit
27” Designer trim kit
30” Designer trim kit
6.4 (2.9)
7.5 (3.4)
9.3 (4.2)
9.7 (4.4)
10.5 (4.8)
Compliance Information
C
US
WARRANTY SUMMARY*
• One-year full warranty—complete unit
• Ninety-day limited—cosmetic parts such as glass, painted items, and decorative items
• Five-year limited warranty—electronic components
*For complete warranty see Use & Care Guide. Warranty valid on Viking products shipped within the United States and Canada.
PLANNING AND DESIGN GUIDE
RELEASED 12/1/07
©2007 VRC— INFORMATION SUBJECT TO CHANGE
V I K I N G R A N G E . C O M
•
1 - 8 8 8 - V I K I N G 1
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