Viking RDSCE2305BSS Use and Care Manual - Page 16

Operation Roasting Convection Roasting Chart Food Weight Temp Time (min/lb) Internal Temp BEEF Rib roast Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C) Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C) Rump roast Medium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C) Tip roast Medium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C) Well done 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C) LAMB Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C) PORK Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C) Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A 1" thick total time Ham, fully cooked 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C) POULTRY Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C) Turkey, unstuffed 12 - 16 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C) Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C) Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C) Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C) Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C) Note: The above information is given as a guide only. 30 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 or on the top rack. Fast broiling is best high broil for meats where rare to 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 over-browning it. Use this setting for broiling small and average cuts of meat. medium broil 31 Operation