Viking RDSCD2305BSS manual Conventional Roasting Chart, Beef

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Roasting

Roasting Tips (cont.)

When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the thermometer once, insert it 12 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.

Roasting times ALWAYS vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5°F (-15°C) to 10˚ F (-12°C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

Operation

Roasting

Conventional Roasting Chart

(when using the Bake or Convection Bake setting)

 

 

 

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)

30

155˚ F (68.3˚ C)

 

Well done

4 - 6 lbs

325˚ F (162.8˚ C)

40

170˚ F (76.7˚ C)

 

Rump roast

 

 

 

 

 

Medium

4 - 6 lbs

325˚ F (162.8˚ C)

25

155˚ F (68.3˚ C)

 

Well done

4 - 6 lbs

325˚ F (162.8˚ C)

30

170˚ F (76.7˚ C)

 

Tip roast

 

 

 

 

 

Medium

3 - 4 lbs

325˚ F (162.8˚ C)

35

155˚ F (68.3˚ C)

 

Well done

3 - 4 lbs

325˚ F (162.8˚ C)

40

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)

35

180˚ F (82.2˚ C)

 

Pork chops

1 -1 1/4 lbs

350˚ F (176.7˚ C)

55 - 60

N/A

 

1" thick

 

 

total time

 

 

Ham, fully

5 lbs

325˚ F (162.8˚ C)

18

130˚ F (54.4˚ C)

 

cooked

 

 

 

 

 

POULTRY

 

 

 

 

Operation

Chicken, whole

3 - 4 lbs

375˚ F (190.6˚ C)

30

180˚ F (82.2˚ C)

 

Turkey,

12 - 16 lbs

325˚ F (162.8˚ C)

16 - 20

180˚ F (82.2˚ C)

 

unstuffed

 

 

 

 

 

Turkey

20 - 24 lbs

325˚ F (162.8˚ C)

16 - 20

180˚ F (82.2˚ C)

 

Turkey, stuffed

12 - 16 lbs

325˚ F (162.8˚ C)

17 - 21

180˚ F (82.2˚ C)

 

Turkey, stuffed

20 - 24 lbs

325˚ F (162.8˚ C)

17 - 21

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.

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Contents Viking Use & Care Manual Congratulations Table of ContentsTipping Hazard Recognize Safety Symbols, Words, LabelsTo Prevent Fire or Smoke Damage Utensil Safety Electrical Shock Hazard Important Safety Notice and WarningBefore Using Range OvenBurn Hazard Oven Functions and Settings Surface Cooking Tips Surface Heat SettingsSurface Operation Lighting BurnersRack Positions Oven FeaturesUsing the Oven Cooking VesselsConventional and Convection Cooking Pan Placement TipsBaking Baking TipsProofing Convection Baking Chart Baking ChartRoasting Tips Solving Baking ProblemsCommon Baking Problems/Remedies RoastingBeef Conventional Roasting ChartConvection Roasting Chart BroilingConv BROIL* Convection Broil Rack Positions for Broiling Broiling InstructionsTo Use Broil or Convection Broil Broiling TipsBroiling Chart Convection DehydrateConvection Defrost Cleaning and Maintenance Cooking Substitutes ChartsOven Surfaces Burner HeadBurner Base Control PanelPower Failure Warning Self-Clean CyclePower Failure Before starting the Self-Clean cycleTo start the Self-Clean cycle To stop the Self-Clean cycleReplacing Oven Lights Door Replacement and Adjustment Door RemovalTo Prevent Personal Injury Service Information TroubleshootingDesigner Series Freestanding 30 Dual Fuel Ranges Warranty Warranty

RDSCD2305BSS specifications

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