Viking VDR548 Use and Care Manual - Page 20

Roasting 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 4 - 6 lbs 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 3 - 4 lbs 3 - 4 lbs 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 3 - 5 lbs 325˚ F (162.8˚ C) 3 - 5 lbs 325˚ F (162.8˚ C) 1 -1 1/4lbs 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) Internal Temp 25 140˚ F (60.0˚ C) 30 155˚ F (68.3˚ C) 40 170˚ F (76.7˚ C) 25 155˚ F (68.3˚ C) 30 170˚ F (76.7˚ C) 35 155˚ F (68.3˚ C) 40 170˚ F (76.7˚ C) 30 180˚ F (82.2˚ C) 35 55 - 60 total time 18 180˚ F (82.2˚ C) N/A 130˚ F (54.4˚ C) 30 16 - 20 180˚ F (82.2˚ C) 180˚ F (82.2˚ C) 16 - 20 17 - 21 17 - 21 20 180˚ 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. 20