Viking M0706VR manual Broiling Chart, Other Instructions, Cleaning & Maintenance

Broiling Chart

	Type and				Time
	Cut of Meat	Weight	Setting	Rack	(minutes)
	TeBEEF
	Sirloin, 1"
	Rare	14 oz	Hi Broil	5 or 6	8 - 10
	Medium	14 oz	Hi Broil	5 or 6	10	- 12
	Well done	14 oz	Hi Broil	5 or 6	11	- 13
	T-Bone, 3/4"
	Rare	10 oz	Hi Broil	5 or 6	7	- 8
	Medium	10 oz	Hi Broil	5 or 6	9 - 10
	Well done	10 oz	Hi Broil	5 or 6	11	- 12
	Hamburger, 1/2"
	Rare	1/4 lb.	Hi Broil	5 or 6	6	- 7
	Medium	1/4 lb.	Hi Broil	5 or 6	7	- 8
	Well done	1/4 lb.	Hi Broil	5 or 6	8	- 9
	CHICKEN
	Bnls Breast, 1”	1/2 lb.	Med Broil	5 or 6	15	- 20
	Bnls Breast, 1”	1/2 lb.	Convection Broil	4 or 5	15	- 20
Tips	Bone-in Breast	2- 3 lbs total	Med Broil	3 or 4	40	- 45
	Bone-in Breast	2- 3 lbs total	Convection Broil	3 or 4	25	- 30
Cooking	Chicken pieces	2- 3 lbs total	Med Broil	3 or 4	40	- 45
	Chicken pieces	2- 3 lbs total	Convection Broil	3	25	- 30
	HAM
	Ham slice, 1"	1 lb.	Med Broil	5 or 6	15	- 20
	LAMB
	Rib Chops, 1"	12 oz.	Convection Broil	4 or 5	10	- 15
	Shoulder	1 lb.	Convection Broil	4 or 5	15	- 20
	PORK
	Loin Chops, 3/4"	1 lb.	Convection Broil	4	10	- 15
	Bacon		Med Broil	5	5	- 8
	FISH
	Salmon Steak	1 lb.	Med Broil	4	15	- 20
	Fillets	1 lb.	Med Broil	4 or 5	10	- 15

Other Instructions

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 TruConvec.

Convection Defrost

1.Place the frozen food on a baking sheet.

2.Set the temperature control to OFF.*

3.Turn the selector to TruConvec.

*IMPORTANT

Do not turn on the temperature control. 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.

Cleaning & Maintenance

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your oven must be kept clean and maintained properly.

Oven Surfaces

Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. Your oven features a Self-Clean cycle for the oven interior. See pages

31-33 for complete instructions. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

Cooking Tips

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