Viking RDSCE2305BSS Use and Care Manual - Page 15

Roasting Roasting Tips (cont.) • When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat. • Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5˚ F (-15˚ C) to 10˚ F (-12˚ C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier. Conventional Roasting Chart (when using the Bake or Convection Bake setting) Food 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 Ham, fully cooked POULTRY Chicken, whole Turkey, unstuffed Turkey Turkey, stuffed Turkey, stuffed Turkey breast Weight Temp 4 - 6 lbs 4 - 6 lbs 4 - 6 lbs 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 4 - 6 lbs 325˚ F (162.8˚ C) 4 - 6 lbs 325˚ F (162.8˚ C) 3 - 4 lbs 325˚ F (162.8˚ C) 3 - 4 lbs 325˚ F (162.8˚ C) 3 - 5 lbs 325˚ F (162.8˚ C) 3 - 5 lbs 325˚ F (162.8˚ C) 1 -1 1/4 lbs 350˚ F (176.7˚ C) 5 lbs 325˚ F (162.8˚ C) 3 - 4 lbs 375˚ F (190.6˚ C) 12 - 16 lbs 325˚ F (162.8˚ C) 20 - 24 lbs 12 - 16 lbs 20 - 24 lbs 4 - 6 lbs 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) Time (min/lb) 25 30 40 25 30 35 40 30 35 55 - 60 total time 18 30 16 - 20 16 - 20 17 - 21 17 - 21 20 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) Note: The above information is given as a guide only. Operation Operation 28 29