Commercial-Type Cooking Power The only true commercial-type, built-in gas oven for the home Convection baking with dual burners and fan-forced air 30,000 BTUs from two 15,000 BTU burners 1,500 degree F, closed-door, Gourmet-Glo(TM) infrared convection broiling with 18,000 BTU burner and fan-forced air Convection dehydrating with low-temperature bake setting and fan-forced air Convection defrosting ProFlow(TM) Convection Air Baffle, located around the convection fan, ensures balanced airflow for even heat distribution Automatic electric "glo-coil" ignition on all burners Two oven lights with control panel switch Heavy-duty porcelain broiler pan/grid
Spacious Oven Cavity 3.6 cu. ft. overall
3.3 cu. ft. (AHAM standard)
Three heavy-duty, four-position oven racks for maximum baking capacity
Precision Controls Temperature control Select baking temperature from 170 degrees F to 550 degrees F Lighted digital display indicates bake/broil temperature Tone prompts temperature selection Tone and digital display indicate desired temperature has been reached Cooking time control Electronic clock/timer with lighted digital display indicates time of day or cooking time Tone indicates pre-set cooking time is finished 12-hour timer
Safe, Easy Operation and Cleanup Large, easy-to-read, commercial-type knobs Heavy-duty, commercial-type oven door handle Efficient insulation contains heat within the oven cavity for maximum energy savings and performance Porcelain oven interior with removable bottom and sides for easy cleaning
VGSO Series Oven Installation Features Dimensioned to fit both USA 36" wide or European 90 cm wide standard-depth cabinets May be installed as a single oven, double in two single cutouts, or double side-by-side; center trim kit (DCT-VGSO) and double installation gas connection kit (IKD-VGSO) available separately
Optional Installation Accessories Double Installation Center Trim Stainless steel (SS) only; coordinates with all finishes Cover finish of cabinet when installed as double (two single cutouts) Provides continuous look and double oven appearance Easily attached after ovens are installed Model number - DCT-VGSO Double Installation Gas Connection Kit Provides all necessary components to easily make double installation gas connection (two single cutouts) Includes flexible gas tubing with two fittings, pipe nipple, and instructions Model number - IKD-VGSO
Exclusive Finishes Available in 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), Cobalt Blue (CB) May be ordered with Brass Accent Option
for nameplate and door handle brackets All brass components have a durable, protective coating for maintenance-free normal use
Warranty Highlights* One-year full - complete unit Lifetime limited - stainless steel exterior Ten-year limited - porcelain oven Five-year limited - tube burners Ninety-day limited - cosmetic parts such as glass, painted items and decorative items
*Warranty valid on Viking products shipped within the United States and Canada
Model Number VGSO166 - 36" Gas Oven
Easy-to-clean racks Spend more time creating and less time cleaning with removable racks and bottoms. All parts are easy to remove for quick cleaning.
Large Capacity Oven Cook for everyone you know and still have leftovers with the largest capacity oven in the industry.
ProFlow(TM) Convection Baffle Bake breads and cakes to lofty perfection with the incredibly even heat circulation of the ProFlow(TM) Convection Baffle system. Each Pro Flow(TM) Baffle has been engineered specifically for each oven cavity to maximize even
Gourmet-Glo(TM) Infrared Broiler Lock in all the savory juices of even the thickest porterhouse with the intense heat of the restaurant-quality Gourmet-Glo(TM) infrared broiler. Intense heat from broiler sears meats and fish locking in juices.