PLANNING AND DESIGN GUIDE
VIKINGRANGE.COM • 1-888-VIKING1
RE LE ASE D 6/1 0 /08
©20 0 7 VRC — I N F O R M A T I O N SUB J E C T TO C H A N G E

All ProfessionalPremiere ovens include

Overall capacity
o 27”W.models—4.2 cu. ft.
22-5/16”W.x 16-1/2”H. x 19-1/2"D.
o 30”W.models—4.7 cu. ft.
25-5/16”W.x 16-1/2”H. x 19-1/2”D.
AHAM* standard capacity (each oven)
o 27”W.models—3.6 cu. ft.
22-5/16”W.x 16-1/2”H.x16-13/16"D.
o 30”W.models—4.1 cu. ft.
25-5/16”W.x 16-1/2”H.x16-13/16”D.
Exclusive—largest, self-cleaning
convection oven(s) available
Exclusive—patent-pending Vari-Speed
Dual Flow™ convection system; 8-1/2”
diameter two-speed fan (largest in the
industry) works bi-directionally for
optimal airflow
Exclusive—Rapid Ready™ system
provides super-fastpreheating
Extra-large Gourmet-Glo™ glass
enclosed infrared broiler provides
superior broiling performance and
maximum coverage. Intense heat from
this restaurant-quality broiler sears
meats and fish, locking in savory juices.
Concealed 10-pass dual bake element
makes the oven cavity easy to clean
while providing precise temperature
control
Commercial-typestylingand performance
o Heavy-duty handle
o Large,easy-to-readknobs and bezels
o Digital clock
100-minute timer
Timed Bake feature
oSet oven to begin cooking up to
24 hours
oShuts off when cooking time is
complete
Self-clean setting with indicator light
High-density insulation contains heat
for maximum energy savings, even
during high-temperature self-cleaning
Three heavy-duty,porcelain-coated
racks/six rack positions (per oven)
Includes heavy-duty broiler pan and
tray for better broiling performance
Threestrategically located oven lights
High-performance cooking modes
o Convection features in both upper
and lower oven of double ovens
TruConvec™Convection Cooking
(Viking’sexclusive air circulation
system uses only a convection
element in the rear of the oven
with fan-forced air—no direct heat
from the top or bottom)
Convection r
oast
Convection
bake
Convection b
roil
Convection dehydrate
Convection defrost
o Conventional
Bake
Three-level broil
oHigh
oMedium
oLow
ProFlow™ Convection Baffle
system—engineered to optimize even
heat circulation
Meat probe offersperfect bak-
ing/roasting of fine meats (upper oven
in double ovens)
o Timer sounds and oven shuts off
when desired temp is reached
Includes one TruGlide™full-
extension rack (in each oven cavity),
which allows easy access (additional
racks available for purchase—see
Installation Notes & Accessories)

Professional Premiere

Model numbers

VESO527—27”W.single oven
VEDO527—27”W.double oven
VESO530—30”W.single oven
VEDO530—30”W.double oven
*The AHAM Standard for measuring oven
capacity subtracts the door plug and
convection baffle dimension from the
total oven volume.
Standard Features & AccessoriesCOO KING

Prof essi onal P remie re Bui lt-I n Elect ric

27” /30”W. S ingl e/Dou ble Ov en

o Black (BK)
o Finish designates door front(s). Black
control panel and knobs/switches.
Brass TrimOption (BR)—nameplate,
window trim, door handle(s)/brackets,
and knob bezels. Brass components
have a durable protective coating for
maintenance-free normal use.
o Finishes designate door front(s).
Stainless steel control panel with
black knobs/switches.
White (WH)
o Finish designates door front(s).
White control panel and
knobs/switches.
Silver finished vertical/horizontal trim
and stainless steel handles (with
chrome-plated brackets)
FINISH DETAILSFOR PREMIERE MODELS
StainlessSteel(SS), Black (BK),White
(WH),Metallic Silver(MS), GraphiteGray
(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),IridescentBlue (IB), VikingBlue (VB),
Pumpkin(PM), RacingRed (RR), Apple
Red(AR), Burgundy(BU), Plum (PL),
Chocolate(CH), andCobalt Blue (CB).
VESO527/530
Professional Premiere
Single Oven
VEDO527/530
Professional Premiere
Double Oven
Model Options
ORDERINGINSTRUCTIONS
Firstspecify model number, andthen color code (VESO527SS). If orderingoptional brass trim, specifycode at end (VESO527SSBR).