Viking RDSCE2305BSS Use and Care Manual - Page 18

Operation Broiling Broiling Chart Type and Cut of Meat Weight Setting BEEF Sirloin, 1" Rare 12 oz Conventional Broil Medium 12 oz Conventional Broil Well done 12 oz Conventional Broil T-Bone, 3/4" Rare 10 oz Conventional Broil Medium 10 oz Conventional Broil Well done 10 oz Conventional Broil Hamburger, 1/2" Rare 1/4 lb. Convection Broil Medium 1/4 lb. Convection Broil Well done 1/4 lb. Convection Broil CHICKEN Bnls breast 1 lb. Convection Broil Bone-in breast 2 - 2 1/2 lb. Conventional Broil Chicken pieces 2 - 2 1/2 lb. Convection Broil HAM Ham slice, 1" 1 lb. Conventional Broil LAMB Rib chops, 1" 12 oz. Convection Broil Shoulder 1 lb. Convection Broil PORK Loin chops, 3/4" 1 lb. Convection Broil Bacon Conventional Broil FISH Salmon steak 1 lb. Convection Broil Fillets 1 lb. Convection Broil Rack 5 5 5 5 5 5 5 5 5 4 4 4 4 5 5 4 4 5 5 Note: The above information is given as a guide only. Time (min) 7 9 11 5 7 9 4 7 9 18 20 18 (min/lb) 22 7 6 14 6 7 6 34 Convection Dehydrate/Defrost Convection Dehydrate DANGER This oven is designed not only to cook, but also to dehydrate fruits and vegetables. 1. Prepare the food as recommended. 2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils). 3. Set the appropriate low temperature and turn the selector to "TRU CONV". CAUTION FIRE HAZARD You must carefully check the food during the dehydration process to ensure that it does not catch fire. Convection Defrost 1. Place the frozen food on a baking sheet. 2. Set the temperature control to "OFF". 3. Turn the selector to "TRU CONV". WARNING To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours. FOR YNOOUTRICSEAFETY DO NOT turn the temperature control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat. 35 Operation