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Electric 36" wide ovens, Precision controls, Easy operation and cleanup – Viking F60067 User Manual

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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

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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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