Viking DSOE301SS, F20669B EN (011910) manual Conventional Roasting Chart, Convection Roasting Chart

Page 19

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

 

 

 

 

Operation

POULTRY

 

 

 

 

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.

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

 

 

 

 

 

Chicken, whole

3-4 lbs

350 (176.7 C)

25

180˚ F (82.2˚ C)

Operation

Turkey,

12 - 16 lbs

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.

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Contents
Viking Use & Care Manual Congratulations Table of ContentsKeep These Instructions for Future Reference Recognize Safety Symbols, Words, LabelsTo Prevent Fire or Smoke Damage Electrical Shock Hazard Burn Hazard Setting the Clock Before Using OvenOven Oven Control Panel Oven Functions and SettingsElectronic Timing Center Oven FeaturesSetting the Min/Sec Timer To program the Min/Sec TimerTo Set The Automatic Time Bake Program Clocks and TimersTimer Alarm Setting the Automatic Start Time Bake ProgramFunctions and Settings To Set the Automatic Probe Function Using the OvenPreheat Meat Probe FunctionConventional and Convection Cooking Condensation Pan Placement TipsBaking Tips BakingBake Two-Element Bake TRU Conv TruConvecConvection Baking Chart Baking ChartRoasting Tips Solving Baking ProblemsCommon Baking Problems/Remedies RoastingOperation Convection Roasting Chart Conventional Roasting ChartTo Use Broil or Convection Broil BroilingConv BROIL* Convection Broil Broiling InstructionsBroiling Tips Broiling ChartConvection Dehydrate/Defrost Cleaning and MaintenanceOven Racks Self-Clean CycleBefore starting the Self-Clean cycle Broiler Pan and GridReplacing Oven Lights To start the Self-Clean cycleTo stop the Self-Clean cycle Power FailureService Information TroubleshootingBUILT-IN Electric Ovens Warranty Warranty
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