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Manuals
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Viking Manuals
Convection Oven
VCSO210SS
Use and care manual
Viking VCSO210SS Use And Care Manual page 42
Combi steam/convect oven
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Also See for VCSO210SS
:
Cookbook
(52 pages)
,
Service manual
(44 pages)
,
Installation manual
(8 pages)
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Contents
Table of Contents
Troubleshooting
Bookmarks
Table of Contents
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Automatic Cooking
stEAm coNvEctIoN cHARt
fooD
Poultry
Whole chicken*
Chicken pieces
(bone-in)*
Chicken breasts
(boneless)*
Turkey breast
(bone-in)*
Meat
Beef
- Hamburger, 0.25
lb, 1/2" thick*
- Eye of round,
medium rare
- Meat loaf*
Pork
- Boneless loin
- Chops (boneless)*
- Chops (bone-in)*
- Tenderloin*
E E
E
E
AmouNt
coNtAINER/RAcK
2.5 - 7.5 lb
Low rack in baking
tray
0.5 - 3.5 lb
High rack in baking
tray. Add 3/4 cup
water to the baking
tray. Remove
as much fat as
possible before
broiling.
0.3 - 2.0 lb
High rack in baking
tray. Spray both
sides of the breasts
with nonstick
cooking spray or
brush with olive oil.
3.0 - 8.0 lb
Low rack in baking
tray
1 - 8
High rack in baking
patties
tray
2.0 - 3.0 lb
Low rack in baking
tray
1.0 - 2.0 lb
Baking tray
2.0 - 4.0 lb
Low rack in baking
tray
0.5 - 2.0 lb
High rack in baking
tray
0.5 - 2.5 lb
High rack in baking
tray
1.3 - 2.0 lb
Low rack in baking
tray
40
40
40
ovEN
lEvEl
Lower
Lower
Upper
Lower
Upper
Lower
Lower
Lower
Upper
Upper
Lower
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Troubleshooting
Troubleshooting Chart
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