Viking Designer DEDO527, Brochure

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Convection broiling leaves even
the thickest filet charbroiled
outside, pink and tender inside.
Electric 36" wide ovens
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Mini-Broil uses four passes to conserve energy for smaller
quantities of food
! !!
All convection functions use the ProFlow™ Convection
Air Baffle located around the convection fan, ensuring
balanced airflow for even heat distribution
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Heavy-duty porcelain broiler pan/grid
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Porcelain oven interiors
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Two oven lights with separate switches for each oven
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Oven “on” indicator light for each oven
Precision controls
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Baking temperatures from 175 to 550 degrees F
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Electronic clock/timer with commercial-type, digital display
• Automatic time option for baking, convection
baking, or convection cooking
• Tone indicates pre-set cooking time is finished
• Automatic self-clean setting
• 24-hour timer
Easy operation and cleanup
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Self-clean oven setting with indicator light
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Large, easy-to-read, commercial-type knobs and bezels
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Heavy-duty oven door handle
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High-density insulation contains heat within the oven
cavity for maximum energy savings and performance,
even during high-temperature self-cleaning
VESO166
Electric 36" Wide
Single Oven
VEDO266
Electric 36" Wide
Double Ovens
With professional power and the versatility of eight cooking modes, including TruConvec™ convection cooking, everything from sugar cookies
to rack of lamb turns out perfect every time. You can bake, broil, and even dehydrate with the circulating heat of the ProFlow™ Convection
System. Or take the conventional route with the precision temperature controls of two-element baking, maxi-broil, and mini-broil.
Commercial-type cooking power
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Commercial-type performance with convenient self-cleaning
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Eight cooking and special-use modes
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Convection two-element baking with fan-forced air
• Heat from the bake and broil elements is circulated
throughout the oven cavity for more even heat distribution
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Convection broiling with large, eight-pass element, reflector,
and fan-forced air
• Heated air circulates through the oven for quick, even
broiling; smoke eliminator minimizes smoke and odors
during closed-door broiling
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TruConvec™ convection cooking with fan-forced air
• Heat radiates from the convection element in the rear of the
oven with no direct heat from the bottom or top elements
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Convection dehydrating with low heat and fan-forced air
• Warm air circulated by a motorized fan causes
water to evaporate from food
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Convection defrosting with fan-forced air only – no heat
• Motorized fan accelerates natural defrosting without heat
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Conventional two-element baking
• Combined heat from the bake and broil elements creates
better results than ovens with only single-element baking
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Conventional broiling with heat reflector
• Reflector shield deflects heat directly into food for faster results
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Maxi-Broil uses full eight passes for complete coverage of
larger quantities of food
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