Viking RDMOR206SS Convection Cookbook - Page 15

Convection Broiling Chart Cut Beef Steaks-Boneless Steaks-Rib-eye Steaks-Bone-in (Sirloin, Porterhouse, T-Bone) Chuck Steak London Broil Hamburgers Pork Chops: loin or center Bacon Sausage: Brown'n Serve Fresh Ham slice, fully cooked Frankfurters Lamb Chops: rib, loin or center Chicken Broiler-Fryer, halved, quartered or cut up Fish Fillets Steaks Shellfish Weight/Thickness Convection Time 3/4 -1 in. .5-2 lb., 8 oz. each 3/4 -1 in. 7-8 oz. each 1-11/2 in. 1 in. 1-11/4 in. 21/2 -3 lb. 1/4 lb. each 1-8 patties Rare Medium Well Done Rare Medium Well Done Rare Medium Well Done Rare Medium Well Done Rare Medium Rare Medium Well Done Convec Broil #3 + Power Level x's 2 Convec Broil #3 Convec Broil #3 + Power Level x's 1 10-13 min. 14-16 min. 17-20min. 10-13 min. 14-18 min. 19-25 min. 12-14 min. 15-18 min. 19-23 min. 23-25 min. 26-30 min. Convec Broil #1 + Power Level x's 2 Convec Broil #1 Convec Broil #1 + Power Level x's 1 3/4 -1 in. Regular sliced Thick sliced Patties: 1/2 in., 8 oz.-1 lb. Links: 8 oz.-1 lb. 3/4 in. 1 lb. Well Done 16-20 min. 4-5 min. 7-8 min. 8-10 min. 8-10 min. 10-12 min. 5-7 min. 3/4 in. 3-4 oz. each Medium 12-14 min. Well Done 15-17 min. 1-3 lb. Convec Broil #2 1/4 -3/4 in. 3/4 -1 in. .5-2 lb. .5-2 lb. 6-7 min. Convec Broil #4 8-10 min. 13