Viking VDSC536, VDSC5606GSS, VDSC548T6GAR Broiling Chart, Convection Dehydrate, Convection Defrost

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Broiling

Broiling Chart

 

 

Type and

 

 

 

Time

 

 

Cut of Meat

Weight

Setting

Rack

(min)

 

 

BEEF

 

 

 

 

 

 

Sirloin, 1"

 

 

 

 

 

 

Rare

12 oz

Conventional Broil

5

7

 

 

Medium

12 oz

Conventional Broil

5

9

 

 

Well done

12 oz

Conventional Broil

5

11

 

 

T-Bone, 3/4"

 

 

 

 

 

 

Rare

10 oz

Conventional Broil

5

5

 

 

Medium

10 oz

Conventional Broil

5

7

 

 

Well done

10 oz

Conventional Broil

5

9

 

 

Hamburger, 1/2"

 

 

 

 

 

 

Rare

1/4 lb.

Convection Broil

5

4

 

 

Medium

1/4 lb.

Convection Broil

5

7

 

 

Well done

1/4 lb.

Convection Broil

5

9

 

 

CHICKEN

 

 

 

 

 

 

Bnls breast

1 lb.

Convection Broil

4

18

 

 

Bone-in breast

2 - 2 1/2 lb.

Conventional Broil

4

20

 

 

 

 

Chicken pieces

2 -2 1/2 lb.

Convection Broil

4

18 (min/lb)

 

 

HAM

 

 

 

 

 

 

Ham slice, 1"

1 lb.

Conventional Broil

4

22

 

 

LAMB

 

 

 

 

Operation

 

Rib chops, 1"

12 oz.

Convection Broil

5

7

 

Loin chops, 3/4"

1 lb.

Convection Broil

4

14

 

 

Shoulder

1 lb.

Convection Broil

5

6

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon

 

Conventional Broil

4

6

 

 

FISH

 

 

 

 

 

 

Salmon steak

1 lb.

Convection Broil

5

7

 

 

Fillets

1 lb.

Convection Broil

5

6

 

 

 

 

 

 

 

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

Convection Dehydrate/Defrost

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables.

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 appropriate low temperature and turn the selector to “TRU CONV”.

CAUTION

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

Convection Defrost

1.Place the frozen food on a baking sheet.

2.Set the temperature control to “OFF”.

3.Turn the selector to “TRU CONV”.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

NOTICE

DO NOT turn the Temperature Control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

Operation

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Image 22
Contents Viking Use & Care Manual Table of Contents CongratulationsRecognize Safety Symbols, Words, Labels Getting StartedTo Prevent Fire or Smoke Damage Child SafetyCooking Safety Case of FireSelf-Clean Oven Utensil SafetyCleaning Safety Heating ElementsAbout Your Appliance Electrical Shock HazardBefore Using Range OvenControls Range FeaturesProduct Oven Functions and Settings Surface Operation Char-Grill on applicable models Griddle/Simmer Plate Clean Up & CareChar-Grill Assembly Char-Grill OperationChar-Grill Disassembly for Cleaning Char-Grill Assembly Char-Grill Clean Up & CareGrill Cooking Chart BeefCooking Vessels Oven FeaturesUsing the Oven Rack PositionsSingle Rack Pan Multiple Rack Pan Placement Pan Placement TipsConventional and Convection Cooking Baking Tips BakingProofing Baking Chart Convection Baking ChartProblems Cause Remedy Solving Baking ProblemsCommon Baking Problems/Remedies RoastingConventional Roasting Chart BeefBroiling Convection Roasting ChartConv BROIL* Convection Broil To Use Broil or Convection Broil Broiling TipsBroiling Instructions Rack Positions for BroilingConvection Dehydrate Broiling ChartConvection Defrost Cleaning and Maintenance Self-Clean Cycle To stop the Self-Clean cycle To start the Self-Clean cycleReplacing Oven Lights Door Removal Door Replacement and AdjustmentCare Service Information TroubleshootingProblem Possible Cause and/or Remedy Warranty Five Year Limited Warranty on Burners