Viking F21192 EN manual Convection Dehydrate/Defrost, Broiling Chart, Convection Defrost

Broiling

Broiling Chart

	Type and				Time
	Cut of Meat	Weight	Setting	Rack	(min)
	BEEF
	Sirloin, 1"
	Rare	12 oz	Broil	3	4
	Medium	12 oz	Broil	3	5
	Well done	12 oz	Broil	3	6
	T-Bone, 3/4"
	Rare	10 oz	Broil	3	4
	Medium	10 oz	Broil	3	6
	Well done	10 oz	Broil	3	8
	Hamburger, 1/2"
	Medium	1/4 lb.	Broil	3	6
	Well done	1/4 lb.	Broil	3	8
	CHICKEN
	Bnls breast, 1”	1/2 lb.	Broil	3	15
	Bnls breast, 1”	1/2 lb.	Convection Broil	3	15
	Bone-in breast	2 - 3 lbs total	Broil	1	22
	Bone-in breast	2 - 3 lbs total	Convection Broil	1	20
	Chicken pieces	2 - 3 lbs total	Broil	3	22
Operation	Chicken pieces	2 - 3 lbs total	Convection Broil	3	20
	LAMB
	HAM
	Ham slice, 1”	1 lb.	Broil	3	10
	Rib chops, 1”	12 oz.	Convection Broil	2	8
	PORK
	Loin chops, 3/4”	1 lb.	Convection Broil	2	10
	Bacon		Broil	2	3
	FISH
	Salmon steak	1 lb.	Broil	2	8
	Fillets	1 lb.	Broil	2	8

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

FIRE HAZARD

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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