$3,799.00
30" Electric Steam Oven - MVSOC6301BG
Specifications
Specifications
Design and Installation Features
| All black glass front | |
| Capacitive touch control | |
| Sleek black chrome handles | |
| Can be installed flush or integrated | |
| Seamless integration with no bottom venting | |
| Minimal product reveals | |
| Removable Tank: 45 fl. oz (1.4 L) | |
| Capacitive touch control |
Cooking Features
| TruConvection – use for single rack baking; uses heat from rear element along with air movement to provide even baking | |
| TruConvection Broil – use for single rack roasting; uses heat from lower, upper and rear elements along with air movement to provide even browning | |
| Convection Broil – use for foods normally cooked on grill; uses the broil mode along with air movement to sear and brown | |
| Broil – use for foods normally cooked on grill; uses heat from upper element | |
| TruConvection – use for single rack baking; uses heat from rear element along with air movement to provide even baking | |
| TruConvection Broil – use for single rack roasting; uses heat from lower, upper and rear elements along with air movement to provide even browning | |
| Convection Broil – use for foods normally cooked on grill; uses the broil mode along with air movement to sear and brown | |
| Broil – use for foods normally cooked on grill; uses heat from upper element | |
| Steam – uses steam as main heat source to cook food. Steam is distributed evenly with the convection fan to ensure the food is evenly heated and cooked | |
| Steam 266°F – uses steam and variable temperatures to heat precooked foods and frozen foods | |
| Tru Convection Steam – uses steam to initially cook the food, then transitions to convection. Use for large meat and seafood dishes or baking bread and pastries | |
| Steam Clean – uses 15 minutes of steam to loosen baked on grease and food | |
| Steam – uses steam as main heat source to cook food. Steam is distributed evenly with the convection fan to ensure the food is evenly heated and cooked | |
| Steam 266°F – uses steam and variable temperatures to heat precooked foods and frozen foods | |
| Tru Convection Steam – uses steam to initially cook the food, then transitions to convection. Use for large meat and seafood dishes or baking bread and pastries | |
| Steam Clean – uses 15 minutes of steam to loosen baked on grease and food | |
| Recipe Function – enables cooking without having to set the oven manually; temperatures and times are automatically set according to the recipe selected. Recipes can be user edited | |
| AutoStop – counts down the cooking time and turns off the oven when cooking time is complete; 12 hour max | |
| AutoStart – automatically starts the oven at set time | |
| Temperature Probe – monitors internal food temperature and turns oven off when food reaches programmed temperature | |
| Three oven rack positions | |
| Control panel has child safety lock | |
| Included accessories - perforated pan for steam cooking, solid pan to catch drippings, oven rack, and table rack | |
| Steam Assist used with these traditional oven functions: Tru Convec, Tru Convec Broil, Convection Broil, and Broil | |
| Steam Assist aids these normally drying cooking modes by providing the food being cooked with some moisture to help keep from drying out too much during the cooking process | |
| Steam Assist used with these traditional oven functions: Tru Convec, Tru Convec Broil, Convection Broil, and Broil | |
| TruConvection Broil – use for single rack roasting; uses heat from lower, upper and rear elements along with air movement to provide even browning |
Model Number
| MVSOC6301BG – 30”W. Steam Oven |
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