Viking VGSO100SS Specs - Page 1
Viking VGSO100SS Manual
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COOKING Professional Built-In Gas 30"W. Oven Standard Features & Accessories All ovens include • Overall capacity- 4.0 cu. ft.- 23"W. x 16-1/8"H. x 18-1/2"D. • AHAM* standard capacity-3.3 cu. ft. -23"W. x 16-1/8"H. x 15-3/8"D. • Exclusive Only 30"W. commercial-type built-in gas oven for the home • Electronic clock/timer • Three heavy-duty racks/six rack positions • Four halogen lights provide excellent visibility • High performance cooking modes o Natural airflow bake o Convection bake o Infrared broil o Convection infrared broil o Convection dehydrate o Convection defrost Model Options *The Association of Home Appliance Manufacturers (AHAM) standard for measuring oven capacity subtracts the door plug and convection baffle dimension from the total oven volume. FINISH DETAILS • Stainless Steel (SS), Black (BK), White (WH), Metallic Silver (MS), Graphite Gray (GG), Stone Gray (SG), Taupe (TP), Biscuit (BT), Cotton White (CW), Oyster Gray (OG), Golden Mist (GM), Lemonade (LE), Sage (SA), Mint Julep (MJ), Sea Glass (SE), Iridescent Blue (IB), Viking Blue (VB), Pumpkin (PM), Racing Red (RR), Apple Red (AR), Burgundy (BU), Plum (PL), Chocolate (CH), and Cobalt Blue (CB). o Finish designates door front and lower panel. • Stainless steel and all color finishes have a stainless steel control panel and black knobs/switches. • White units have white knobs/switches. VGSO100 30"W. Single Oven • Brushed finished vertical/horizontal trim and stainless steel handle (with chrome-plated brackets) • Brass Trim Option (BR)-nameplate, window trim, door handle/brackets and knob bezels. Brass components have a durable protective coating for maintenance-free normal use. ORDERING INSTRUCTIONS First specify model number, and then color code (VGSO100SS). If ordering optional brass trim, specify code at end (VGSO100SSBR). If ordering optional LP conversion, specify code at end (VGSO100SSBRLP). PLANNING AND DESIGN GUIDE VIKINGRANGE.COM • 1-888-VIKING1 REVISED 4/27/11 ©2011 VRC-INFORMATION SUBJECT TO CHANGE