Viking VGIC5304BSLP, VGIC5304BWH manual Convection Dehydrate, Broiling Chart

Broiling

Broiling Chart

	Type and				Time
	Cut of Meat	Weight	Setting	Rack	(min)
	BEEF
	Sirloin, 1"
	Rare	12 oz	Broil	3	4
	Medium	12 oz	Broil	3	5
	Well done	12 oz	Broil	3	6
	T-Bone, 3/4"
	Rare	10 oz	Broil	3	4
	Medium	10 oz	Broil	3	6
	Well done	10 oz	Broil	3	8
	Hamburger, 1/2"
	Medium	1/4 lb.	Broil	3	6
	Well done	1/4 lb.	Broil	3	8
	CHICKEN
	Bnls breast, 1”	1/2 lb.	Broil	3	15
	Bnls breast, 1”	1/2 lb.	Convection Broil	3	15
	Bone-in breast	2 - 3 lbs total	Broil	1	22
	Bone-in breast	2 - 3 lbs total	Convection Broil	1	20
	Chicken pieces	2 - 3 lbs total	Broil	3	22
	Chicken pieces	2 - 3 lbs total	Convection Broil	3	20
	HAM
Operation	Ham slice, 1"	1 lb.	Broil	3	10
	PORK
	LAMB
	Rib chops, 1"	12 oz.	Convection Broil	2	8
	Loin chops, 3/4"	1 lb.	Convection Broil	2	10
	Bacon		Broil	2	3
	FISH
	Salmon steak	1 lb.	Broil	2	8
	Fillets	1 lb.	Broil	2	8

Note: The above information is given as a guide only.

Convection Dehydrate

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

1.Prepare the food as recommended.

2.Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).

3.Set the temperature control to 200°F (93.3°C) and turn on the convection fan switch.

CAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Operation

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