Viking F1484D manual Conventional/Convection Broiling Chart, Convection Dehydration

Conventional/Convection Broiling Chart

Type and	Weight	Rack	Conventional	Convection
Cut of Meat			Time (Min.)	Time (Min.)
BEEF
Sirloin, 1”	12 oz	5
(2.54 cm)
•Rare			9	7
•Medium			11	9
•Well-done			14	11
T-Bone, 3/4”	10 oz	5
(1.9 cm)
•Rare			7	5
•Medium			9	7
•Well-done			11	9
Hamburger, 1/2”	4 oz.	5
(1.3 cm)
•Rare			7	4
•Medium			9	7
•Well-done			11	9
CHICKEN
Bnls Breast	1lb	4	18	15
Bone-in Breast	2 - 2 1/2 lb.	4	20	18
Quarters	2 - 2 1/2	4	18	15
HAM
Ham slice, 1”	1lb.	4	22	18
(2.54 cm)
LAMB
Rib Chops	12 oz.	5	9	7
Shoulder	1lb.	5	7	6
PORK
Loin Chops, 3/4” 1lb.		4	14	12
(1.9 cm)
Bacon	1 lb.	4	8	6
FISH
Salmon Steak	1 lb.	5	9	7
Fillets	1 lb.	5	8	6

Convection Dehydration

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

•Prepare the food as recommended.

•Arrange the food on drying racks. (Not included with oven; Contact a local store handling specialty cooking utensils.)

•Set the appropriate “low” temperature and turn the Oven Function selector to CONV BAKE

Convection Defrosting

•Place the frozen food on a baking sheet. •Set Temperature Control “OFF”.*

•Turn Oven Function selector to CONV BAKE.

*IMPORTANT:

Do not turn the Temperature Control on. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

*WARNING:

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

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