high broil

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

 

 

 

 

 

Operation

Chicken, whole

3-4 lbs

350 (176.7 C)

25

180˚ F (82.2˚ C)

Turkey,

12

- 16lbs

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.

Broiling

CONV BROIL* (Convection Broil)

The top element operates at full

 

power. This function is exactly the

 

same as regular broiling with the

 

additional benefit of air circulation

 

by the motorized fan in the rear of

 

the oven. Smoke is reduced since

 

the airflow also reduces peak

 

temperatures on the food. Use

convection broil

this setting for broiling thick cuts

 

of meats.

 

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the broil element or on

the top rack. Fast broiling is best for meats where rare to medium

doneness is desired. Use this setting for broiling small and average cuts of meat.

MED BROIL

Inner and outer broil elements

 

pulse on and off to produce less

 

heat for slow broiling. Allow about

 

4 inches (10 cm) between the top

 

surface of the food and the broil

 

element. Slow broiling is best for

 

chicken and ham in order to broil

 

food without over-browning it.

 

Use this setting for broiling small

 

and average cuts of meat.

medium broil

Operation

30

31

Page 16
Image 16
Viking F20941B manual Broiling, Convection Roasting Chart, Conv BROIL* Convection Broil, Time Internal Food

F20941B specifications

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