Viking DESO527, VEDO1272BK Convection Roasting Chart, Broiling Instructions, To Use High-Broil

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

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