Viking VDSC5304BAR, VDSC5606GSS Broiling, Convection Roasting Chart, Conv BROIL* Convection Broil

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high broil

Roasting

Convection Roasting Chart

 

 

 

 

Time

Internal

 

Food

Weight

Temp

(min/lb)

Temp

 

BEEF

 

 

 

 

 

Rib roast

 

 

 

 

 

Rare

4 - 6 lbs

325˚ F (162.8˚ C)

25

140˚ F (60.0˚ C)

 

Medium

4 - 6 lbs

325˚ F (162.8˚ C)

24

155˚ F (68.3˚ C)

 

Well done

4 - 6 lbs

325˚ F (162.8˚ C)

30

170˚ F (76.7˚ C)

 

Rump roast

 

 

 

 

 

Medium

4 - 6 lbs

325˚ F (162.8˚ C)

20

155˚ F (68.3˚ C)

 

Well done

4 - 6 lbs

325˚ F (162.8˚ C)

24

170˚ F (76.7˚ C)

 

Tip roast

 

 

 

 

 

Medium

3 - 4 lbs

325˚ F (162.8˚ C)

30

155˚ F (68.3˚ C)

 

Well done

3 - 4 lbs

325˚ F (162.8˚ C)

35

170˚ F (76.7˚ C)

 

LAMB

 

 

 

 

 

Lamb leg

3 - 5 lbs

325˚ F (162.8˚ C)

30

180˚ F (82.2˚ C)

 

PORK

 

 

 

 

 

Pork loin

3 - 5 lbs

325˚ F (162.8˚ C)

30

180˚ F (82.2˚ C)

 

Pork chops

1 -1 1/4 lbs

325˚ F (162.8˚ C)

45 - 50

N/A

 

1" thick

 

 

total time

 

 

Ham, fully

5 lbs

325˚ F (162.8˚ C)

15

130˚ F (54.4˚ C)

 

cooked

 

 

 

 

 

POULTRY

 

 

 

 

Operation

Chicken, whole

3-4 lbs

350 (176.7 C)

25

180˚ F (82.2˚ C)

Turkey,

12 - 16lbs

325˚ F (162.8˚ C)

11

180˚ F (82.2˚ C)

 

 

unstuffed

 

 

 

 

 

Turkey

20 - 24 lbs

325˚ F (162.8˚ C)

11

180˚ F (82.2˚ C)

 

Turkey, stuffed

12 - 16 lbs

325˚ F (162.8˚ C)

9 - 10

180˚ F (82.2˚ C)

 

Turkey, stuffed

20 - 24 lbs

325˚ F (162.8˚ C)

9 - 10

180˚ F (82.2˚ C)

 

Turkey breast

4 - 6 lbs

325˚ F (162.8˚ C)

20

180˚ F (82.2˚ C)

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

Broiling

CONV BROIL* (Convection Broil)

The top element operates at full

 

power. This function is exactly

 

the same as regular broiling with

 

the additional benefit of air

 

circulation by the motorized fan

 

in the rear of the oven. Smoke is

 

reduced since the airflow also

 

reduces peak temperatures on

convection broil

the food. Use this setting for

 

broiling thick cuts of meats.

 

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the

broil element or on the top rack. Fast broiling is best for meats

where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.

MED BROIL

Inner and outer broil elements

 

pulse on and off to produce less

 

heat for slow broiling. Allow

 

about 4 inches (10 cm) between

 

the top surface of the food and

 

the broil element. Slow broiling

 

is best for chicken and ham in

 

order to broil food without over-

 

browning it. Use this setting for

medium broil

broiling small and average cuts

 

of meat.

 

Operation

38

39

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Contents Viking Use & Care Manual Table of Contents CongratulationsRecognize Safety Symbols, Words, Labels Getting StartedChild Safety Cooking SafetyTo Prevent Fire or Smoke Damage Case of FireUtensil Safety Cleaning SafetySelf-Clean Oven Heating ElementsAbout Your Appliance Electrical Shock HazardBefore Using Range OvenProduct Range FeaturesControls Oven Functions and Settings Surface Operation Griddle/Simmer Plate Clean Up & Care Char-Grill AssemblyChar-Grill on applicable models Char-Grill OperationChar-Grill Disassembly for Cleaning Char-Grill Assembly Char-Grill Clean Up & CareGrill Cooking Chart BeefOven Features Using the OvenCooking Vessels Rack PositionsConventional and Convection Cooking Pan Placement TipsSingle Rack Pan Multiple Rack Pan Placement Proofing BakingBaking Tips Baking Chart Convection Baking ChartSolving Baking Problems Common Baking Problems/RemediesProblems Cause Remedy RoastingConventional Roasting Chart BeefConv BROIL* Convection Broil Convection Roasting ChartBroiling Broiling Tips Broiling InstructionsTo Use Broil or Convection Broil Rack Positions for BroilingConvection Defrost Broiling ChartConvection Dehydrate Cleaning and Maintenance Self-Clean Cycle Replacing Oven Lights To start the Self-Clean cycleTo stop the Self-Clean cycle Care Door Replacement and AdjustmentDoor Removal Problem Possible Cause and/or Remedy TroubleshootingService Information Warranty Five Year Limited Warranty on Burners