Viking F131D, F1321D warranty Infrared Conventional Broiling, Infrared Convection Broiling

Convection Roasting Chart

Type and	Weight		Convection		Convection	Internal
Cut of Meat	(lbs)		Temperature		Time	Temperature
			(oF)	(oC)	(min./lb.)	(oF)	(oC)
BEEF
Rib Roast	4	-6	300	149
•Rare					20	140	48
•Medium					24	155	68
•Well Done					30	170	77
Rump Roast	4	- 6	300	149
•Medium					20	155	68
•Well Done					24	170	77
Tip Roast	3	- 4	300	149
•Medium					30	155	68
•Well Done					35	170	77
LAMB
Leg of Lamb	3	- 5	300	149	30	180	82
PORK
Pork Loin	3	- 5	300	149	30	180	82
Pork Chops
1” (2.5 cm) thick 1		- 1.5	325	163	45-50 (total time) 180		82
Shoulder	5	- 8	300	149	25 - 28	180	82
(Bone-in)
Ham,
(fully cooked)	5		325	163	15	140	60
POULTRY
Chicken, whole	3	- 4	350	177	25	180	82
Chicken,	4		325	163	15 - 20	180	82
quarters
Turkey,	12 - 16		300	149	11 - 14	180	82
unstuffed
Turkey,	12 - 16		300	149	10 - 16	180	82
stuffed
Turkey Breasts	4	- 6	325	163	20	180	82
Cornish Hens	1	- 2	325	163	45-50 (total time) 180		82

Infrared Conventional Broiling

The broiler is an in-the-oven infrared broiler design-certified for residential use. The method preferred by professional cooks to sear in the nutrition, flavors, and juices of meat, poultry, and fish is now possible in the home. The infrared broiler cooks up to 50% faster than other methods. Its intense, penetrating heat produces a more attractive, professional finish. The broil burner heats the metal screen located at the top of the oven until it glows. The glowing screen produces the infrared heat, searing the outside of broiled food and sealing in the juices.

Broiling is a dry-heat cooking method using direct or indirect radiant heat. It is used for small individualized cuts such as steaks, chops, and patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm) thick. Conventional broiling is also more suitable for flat pieces of meat.

This broiler features a HI and LO broil function. The LO broil function should be used for slow broiling since the unit will cycle on and off frequently. The HI broil function should be used for fast broiling as the unit will cycle less frequently

Infrared Convection Broiling

Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results especially for extra thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

To use the Infrared Broiler:

1.Arrange the oven racks in the desired position.

2.Center food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven and close the door.

3.Set the oven function selector to either “BROIL” or “CONVECTION BROIL.

4.Press the broil key. Press the up slew key for high broil or the down slew key for low broil. HI or LO will appear depending on which slew key is pressed.

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