Conventional Roasting Chart

 

 

 

 

 

Time

Rack

Internal

 

 

Food

Weight

Temp

(min/lb)

Position

Te mp

 

 

 

 

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rib Roast

 

 

 

 

 

 

 

 

Rare

3 - 6 lbs

325° F (163° C)

25

- 30

2

140° F (60° C)

 

 

Medium

3 - 6 lbs

325° F (163° C)

30

- 35

 

155° F (68° C)

 

 

Well done

3 - 6 lbs

325° F (163° C)

35

- 40

 

170° F (77° C)

 

 

Rump Roast

 

 

 

 

 

 

 

 

Medium

3 - 6 lbs

325° F (163° C)

35

- 40

2

155° F (68° C)

 

 

Well done

3 - 6 lbs

325° F (163° C)

40

- 45

 

170° F (77° C)

 

 

Tip Roast

 

 

 

 

 

 

 

 

Medium

3 - 6 lbs

325° F (163° C)

40

- 45

2

155° F (68° C)

 

 

Well done

3 - 6 lbs

325° F (163° C)

45

- 50

 

170° F (77° C)

 

 

LAMB

 

 

 

 

 

 

 

 

Lamb Leg

3 - 6 lbs

325° F (162° C)

30

- 40

2

180° F (82° C)

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Loin

3 - 6 lbs

325° F (162° C)

35

- 40

2

180° F (82° C)

 

 

Pork Chops

 

350° F (177° C)

55

- 60

3

180° F (82° C)

Tips

 

1" thick

 

 

total time

 

 

 

Ham, fully

8 - 12 lbs

325° F (163° C)

17

- 20

1

130° F (54° C)

 

 

Cooking

 

Cooked

 

 

 

 

 

 

 

Turkey,

10 - 16 lbs

325° F (163° C)

15

- 20

1

180 ° F (82° C)

 

 

POULTRY

 

 

 

 

 

 

 

 

Chicken, Whole

3 - 6 lbs

375° F (191° C)

30 - 35

1

180° F (82° C)

 

 

Unstuffed

 

 

 

 

 

 

 

 

Turkey

20 - 24 lbs

325° F (163° C)

15

- 20

1

180° F (82° C)

 

 

Turkey, Stuffed

10 - 16 lbs

325° F (163° C)

17

- 22

1

180° F (82° C)

 

 

Turkey, Stuffed

20 - 24 lbs

325° F (163° C)

17

- 22

1

180° F (82° C)

 

 

Turkey Breast

4 - 6 lbs

325° F (163° C)

18

- 22

1

180° F (82° C)

 

 

 

 

 

 

 

 

 

Convection Roasting Chart

 

 

 

 

Time

Rack

Internal

 

 

Food

Weight

Temp

(min/lb)

Position

Tem p

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

1" thick

 

 

 

total time

 

 

 

Cooking

POULTRY

8

- 12 lbs

325° F (163° C)

12

- 14

1

130° F (54° C)

 

Ham, fully

 

 

Cooked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips

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)

 

 

Turkey Breast

4

- 6 lbs

325° F (163° C)

15 - 20

1

180° F (82° C)

 

 

32

33

Page 17
Image 17
Viking VESO5302BKBR, VESO5302SS, VESO5302LE, VESO5272SS, VESO5302IB Conventional Roasting Chart, Convection Roasting Chart

VEDO527, VESO1302SS, VEDO5272SS, VESO5302IB, VEDO130WHBR specifications

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