Convection Roasting Chart

 

 

 

 

 

 

Time

Rack

Internal

 

 

Food

Weight

Temp

(min/lb)

Position

Temp

 

 

 

 

 

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rib Roast

 

 

 

 

 

 

 

 

 

Rare

3

- 6 lbs

325° F (163° C)

17

- 22

2

140° F (60° C)

 

 

Medium

3

- 6 lbs

325° F (163° C)

21 - 24

 

155° F (68° C)

 

 

Well done

3

- 6 lbs

325° F (163° C)

27

- 30

 

170° F (77° C)

 

 

Rump Roast

 

 

 

 

 

 

 

 

 

Medium

3

- 6 lbs

325° F (163° C)

17

- 20

2

155° F (68° C)

 

 

Well done

3

- 6 lbs

325° F (163° C)

21

- 24

 

170° F (77° C)

 

 

Tip Roast

 

 

 

 

 

 

 

 

 

Medium

3

- 6 lbs

325° F (163° C)

27

- 30

2

155° F (68° C)

 

 

Well done

3

- 6 lbs

325° F (163° C)

32

- 35

 

170° F (77° C)

 

 

LAMB

 

 

 

 

 

 

 

 

 

Lamb Leg

3

- 6 lbs

325° F (162° C)

20

- 25

2

180° F (82° C)

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Loin

3

- 6 lbs

325° F (162° C)

20

- 25

2

180° F (82° C)

 

 

Pork Chops

 

 

325° F (162° C)

35

- 40

3

180° F (82° C

Tips

 

1" thick

 

 

 

total time

 

 

 

Ham, fully

8

- 12 lbs

325° F (163° C)

12

- 14

1

130° F (54° C)

 

 

Cooking

 

Cooked

 

 

 

 

 

 

 

 

POULTRY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken, Whole

3

- 6 lbs

375° F (191° C)

20

- 25

1

180° F (82° C)

 

 

Turkey,

10 - 16 lbs

325° F (163° C)

12

- 14

1

180° F (82° C)

 

 

Unstuffed

 

 

 

 

 

 

 

 

 

Turkey

20 - 24 lbs

325° F (163° C)

9 - 11

1

180° F (82° C)

 

 

Turkey, Stuffed

10 - 16 lbs

325° F (163° C)

13

- 16

1

180° F (82° C)

 

 

Turkey, Stuffed

20 - 24 lbs

325° F (163° C)

10

- 13

1

180° F (82° C)

 

 

TurkeyBreast

4

- 6 lbs

325° F (163° C)

15

- 20

1

180° F (82° C)

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.

Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

To Use High-Broil:

1.Arrange the oven rack in the desired position before turning broiler on.

2.Center the food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven.

3.Set the Oven Function Selector to High-Broil and the Temperature Control Knob to Broil.

4.Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.

To Use Medium-Broil and Low-Broil:

Follow same steps as listed above except set the Oven Function Selector to Medium-Broil or Low-Broil.

Cooking Tips

29

30

Page 17
Image 17
Viking DESO527 Convection Roasting Chart, Broiling Instructions, To Use High-Broil, To Use Medium-Broil and Low-Broil