Viking VDR548 Use and Care Manual - Page 24

Broiling, Convection Defrost, Convection Dehydrate

Get Viking VDR548 PDF manuals and user guides View all Viking VDR548 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 24 highlights

Broiling Broiling Chart Type and Cut of Meat BEEF Sirloin, 1" Rare Medium Well done T-Bone, 3/4" Rare Medium Well done Hamburger, 1/2" Medium Well done CHICKEN Bnls breast, 1" Bnls breast, 1" Bone-in breast Bone-in breast Chicken pieces Chicken pieces HAM Ham slice, 1" LAMB Rib chops, 1" PORK Loin chops, 3/4" Bacon FISH Salmon steak Fillets Weight 12 oz 12 oz 12 oz 10 oz 10 oz 10 oz 1/4 lb. 1/4 lb. 1/2 lb. 1/2 lb. 2 - 3 lbs total 2 - 3 lbs total 2 - 3 lbs total 2 - 3 lbs total 1 lb. 12 oz. 1 lb. 1 lb. 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 Note: The above information is given as a guide only. Rack 3 3 3 3 3 3 3 3 3 3 1 1 3 3 3 2 2 2 2 2 Time (min) 4 5 6 4 6 8 6 8 15 15 22 20 22 20 10 8 10 3 8 8 Convection Dehydrate This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used. WARNING You must carefully check the food during the dehydration process to ensure that it does 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 temperature control to 200°F (93.3°C) and turn the oven selector to TRU CONV Convection Defrost Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours. WARNING To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours. 1. Place the frozen food on a baking sheet. 2. Set the oven temperature control knob to "OFF" and turn the oven selector to TRU CONV. 24

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
24
Broiling
Broiling Chart
Note:
The above information is given as a guide only.
Type and
Time
Cut of Meat
Weight
Setting
Rack
(min)
BEEF
Sirloin, 1"
Rare
12 oz
Broil
3
4
Medium
12 oz
Broil
3
5
Well done
12 oz
Broil
3
6
T-Bone, 3/4"
Rare
10 oz
Broil
3
4
Medium
10 oz
Broil
3
6
Well done
10 oz
Broil
3
8
Hamburger, 1/2"
Medium
1/4 lb.
Broil
3
6
Well done
1/4 lb.
Broil
3
8
CHICKEN
Bnls breast, 1”
1/2 lb.
Broil
3
15
Bnls breast, 1”
1/2 lb.
Convection Broil
3
15
Bone-in breast
2 - 3 lbs total
Broil
1
22
Bone-in breast
2 - 3 lbs total
Convection Broil
1
20
Chicken pieces
2 - 3 lbs total
Broil
3
22
Chicken pieces
2 - 3 lbs total
Convection Broil
3
20
HAM
Ham slice, 1"
1 lb.
Broil
3
10
LAMB
Rib chops, 1"
12 oz.
Convection Broil
2
8
PORK
Loin chops, 3/4"
1 lb.
Convection Broil
2
10
Bacon
Broil
2
3
FISH
Salmon steak
1 lb.
Broil
2
8
Fillets
1 lb.
Broil
2
8
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
Warm air is circulated by a motorized fan in the rear of the oven and over a period of
time, the water is removed from the food by evaporation. Removal of water inhibits
growth of microorganisms and retards the activity of enzymes. It is important to
remember that dehydration does not improve the quality, so only fresh, top-quality
foods should be used.
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 temperature control to 200°F (93.3°C) and turn the oven selector to TRU CONV
WARNING
You must carefully check the food during the
dehydration process to ensure that it does
Convection Defrost
Convection Dehydrate
Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural
defrosting of the food without heat. To avoid sickness and food waste,
DO NOT
allow
defrosted food to remain in the oven for more than two hours.
1.
Place the frozen food on a baking sheet.
2. Set the oven temperature control knob to “OFF” and turn the oven 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.