Viking Use & Care Manual

Roasting

Convection Roasting Chart

Food Weight Temp

Time

(min/lb)

BEEF

Rib roast

Rare

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Lamb leg

PORK

Pork loin

Pork chops

1" thick

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

3 - 4 lbs

3 - 4 lbs

3 - 5 lbs

3 - 5 lbs

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

Ham, fully cooked

5 lbs 325˚ F (162.8˚ C)

POULTRY

Chicken, whole

Turkey, unstuffed

3-4 lbs 350 (176.7 C)

12 - 16 lbs 325˚ F (162.8˚ C)

Turkey 20 - 24 lbs 325˚ F (162.8˚ C)

Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C)

Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C)

Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C)

25

24

30

20

24

30

35

30

30

1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 total time

15

25

11

11

9 - 10

9 - 10

20

Note: The above information is given as a guide only.

Internal

Temp

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

N/A

130˚ F (54.4˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

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Broiling

CONV BROIL*

(Convection Broil)

The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.

convection broil

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power.

The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the broil element. Fast broiling is best for meats where rare to

high broil

medium doneness is desired. Use this setting for broiling small and average cuts of meat.

MED BROIL

Inner and outer broil elements pulse on and off to produce less heat for slow broiling. Allow about 4 inches (10 cm) between the top surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil food without overbrowning it. Use this setting for broiling small and average cuts of meat.

medium broil

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Broiling

LOW BROIL

This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks

3 or 4 in 3-4 minutes.

low broil

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 (LOW, MED or HI BROIL) 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 Broil or Convection 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 desired broiling function 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.

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Broiling

Broiling Tips

• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.

• To keep meat from curling, slit fatty edge.

• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.

• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.

• ALWAYS pull rack out to stop position before turning or removing food.

• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.

• Remove the broiler pan from the oven when you remove the food.

Drippings will bake onto the pan if it is left in the heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so melted fat can drain through to prevent spattering, smoking, or the possibility of grease fire.

Rack Positions for Broiling

Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom.

95%

80%

65%

50%

35%

25%

4

3

6

5

2

1

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