Viking VDSC4876QBK, VDSC4856QLE, VDSC365 Conventional Roasting Chart, Convection Roasting Chart

Conventional Roasting Chart

Type and	Weight		Conventional		Conventional	Internal
Cut of Meat	(lbs)		Temperature		Time	Temperature
			(oF)	(oC)	(min./lb.)	(oF)	(oC)
BEEF
Rib Roast	4	-6	325	163
•Rare					25	140	60
•Medium					30	155	68
•Well Done					40	170	77
Rump Roast	4	- 6	325	163
•Medium					25	155	68
•Well Done					30	170	77
Tip Roast	3	- 4	325	163
•Medium					35	155	68
•Well Done					40	170	77
LAMB
Leg of Lamb	3	- 5	325	163	30	180	82
PORK
Pork Loin	3	- 5	325	163	35	180	82
Pork Chops
1” (2.5 cm) thick 1		- 1.5	350	177	55-60 (total time) 180		82
Shoulder	5	- 8	325	163	30 - 35	180	82
(Bone-in)
Ham,
(fully cooked)	5		325	163	18	140	60
POULTRY
Chicken, whole	3	- 4	375	191	30	180	82
Chicken,	4		350	177	20 - 25	180	82
quarters
Turkey,	12 - 16		325	163	16 - 20	180	82
unstuffed
Turkey,	12 - 16		325	163	18 - 24	180	82
stuffed
Turkey Breasts	4	- 6	350	177	25	180	82
Cornish Hens	1	- 2	350	177	55-60 (total time) 180		82

Convection Roasting Chart

Type and	Weight		Convection		Convection	Internal
Cut of Meat	(lbs)		Temperature		Time	Temperature
			(oF)	(oC)	(min./lb.)	(oF)	(oC)
BEEF
Rib Roast	4	-6	300	149
•Rare					20	140	48
•Medium					24	155	68
•Well Done					30	170	77
Rump Roast	4	- 6	300	149
•Medium					20	155	68
•Well Done					24	170	77
Tip Roast	3	- 4	300	149
•Medium					30	155	68
•Well Done					35	170	77
LAMB
Leg of Lamb	3	- 5	300	149	30	180	82
PORK
Pork Loin	3	- 5	300	149	30	180	82
Pork Chops
1” (2.5 cm) thick 1		- 1.5	325	163	45-50 (total time) 180		82
Shoulder5 - 8	300		149	25 - 28	180	82
(Bone-in)
Ham,
(fully cooked)	5		325	163	15	140	60
POULTRY
Chicken, whole	3	- 4	350	177	25	180	82
Chicken,	4		325	163	15 - 20	180	82
quarters
Turkey,	12 - 16		300	149	11 - 14	180	82
unstuffed
Turkey,	12 - 16		300	149	10 - 16	180	82
stuffed
Turkey Breasts	4	- 6	325	163	20	180	82
Cornish Hens	1	- 2	325	163	45-50 (total time) 180		82

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