Viking RDMOR206SS Convection Cookbook - Page 13

Combination Roasting Chart Cut Beef Roasts (tender cuts) Roasts (less tender cuts) Veal Roasts (boned, rolled, tied) Breast (stuffed) Pork Roasts (boneless single pork loin) Roasts (boned, rolled, tied or bone-in) Smoked Ham Lamb Leg Roasts Poultry Chicken, whole Chicken, pieces Turkey Breast Turkey (unstuffed) Time Rare Medium Well Done Rare Medium Well Done 12-14 min. per lb. at HIGH MIX 13-15 min. per lb. at HIGH MIX 14-17 min. per lb. at HIGH MIX 12-15 min. per lb. at HIGH MIX 13-17 min. per lb. at HIGH MIX 14-18 min. per lb. at HIGH MIX Removal Temperature 120˚F. 130˚F. 150˚F. 120˚F. 130˚F. 150˚F. Well Done Well Done 14-16 min. per lb. at HIGH MIX 11-13 min. per lb. at HIGH MIX 155˚F. 160˚F. Well Done Convec Roast #4 14-16 min. per lb. at HIGH MIX 7-9 min. per lb. at HIGH MIX 165˚F. 165˚F. 130˚F. Rare Medium Well Done 10-12 min. per lb. at HIGH MIX 12-14 min. per lb. at HIGH MIX 14-16 min. per lb. at HIGH MIX 120˚F. 135˚F. 150˚F. Convec Roast #1 10-14 min. per lb. at *HIGH MIX, 375˚F. Convec Roast #3 Convec Roast #2 170˚F. 170˚F. 160˚F. 170˚F. Internal Temp. After Standing 140˚F. 150˚-160˚F. 160˚-170˚F. 140˚F. 150˚-160˚F. 160˚-170˚F. 165˚-170˚F. 170˚F. 170˚F. 170˚F. 140˚F. 130˚-140˚F. 145˚-160˚F. 160˚-170˚F. 180˚F. 180˚F. 165˚-170˚F. 180˚F. * Necessary to change temperature on HIGH MIX. 11