Viking RDSCD2305BSS manual Broiling Chart, Convection Dehydrate, Convection Defrost

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	Loin chops, 3/4"	1 lb.	Convection Broil	4	14
	Rib chops, 1"	12 oz.	Convection Broil	5	7
	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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