Viking RVER3305BSS Use and Care Manual - Page 18

Operation Broiling Broiling Chart Type and Cut of Meat Weight BEEF Sirloin, 1" Rare 12 oz Medium 12 oz Well done 12 oz T-Bone, 3/4" Rare 10 oz Medium 10 oz Well done 10 oz Hamburger, 1/2" Medium 1/4 lb. Well done 1/4 lb. CHICKEN Bnls breast, 1" 1/2 lb. Bnls breast, 1" 1/2 lb. Bone-in breast 2 - 3 lbs total Bone-in breast 2 - 3 lbs total Chicken pieces 2 - 3 lbs total Chicken pieces 2 - 3 lbs total HAM Ham slice, 1" 1 lb. LAMB Rib chops, 1" 12 oz. PORK Loin chops, 3/4" 1 lb. Bacon FISH Salmon steak 1 lb. Fillets 1 lb. Setting Broil Broil Broil Broil Broil Broil Broil Broil Broil Convection Broil Broil Convection Broil Broil Convection Broil Broil Convection Broil Convection Broil Broil Broil Broil Rack 3 3 3 3 3 3 3 3 3 3 1 1 3 3 3 2 2 2 2 2 Note: The above information is given as a guide only. Time (min) 4 5 6 4 6 8 6 8 15 15 22 20 22 20 10 8 10 3 8 8 34 Convection Dehydrate/Defrost Convection Dehydrate 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. NOTICE 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