Viking VGIC2454BSS Use and Care Manual - Page 13

Conventional Roasting Chart Type and Cut of Meat BEEF Rib Roast •Rare •Medium •Well Done Weight Conventional (lbs) Temperature (°F) (°C) 4 -6 325 163 Rump Roast •Medium •Well Done 4 - 6 325 163 Tip Roast •Medium •Well Done 3 - 4 325 163 LAMB Leg of Lamb 3 - 5 325 163 PORK Pork Loin 3 - 5 325 163 Pork Chops 1" (2.5 cm) thick 1 - 1.5 350 177 Shoulder 5 - 8 325 163 (Bone-in) Ham, (fully cooked) 5 325 163 POULTRY Chicken, whole 3 - 4 375 191 Chicken, 4 350 177 quarters Turkey, 12 - 16 325 163 unstuffed Turkey, 12 - 16 325 163 stuffed Turkey Breasts 4 - 6 350 177 Cornish Hens 1 - 2 350 177 Conventional Time (min./lb.) Internal Temperature (°F) (°C) 25 140 60 30 155 68 40 170 77 25 155 68 30 170 77 35 155 68 40 170 77 30 180 82 35 180 82 55-60 (total time) 180 82 30 - 35 180 82 18 140 60 30 20 - 25 180 82 180 82 16 - 20 180 82 18 - 24 180 82 25 180 82 55-60 (total time) 180 82 24 Convection Roasting Chart Type and Cut of Meat BEEF Rib Roast •Rare •Medium •Well Done Weight Convection (lbs) Temperature (°F) (°C) 4 -6 300 149 Rump Roast •Medium •Well Done 4 - 6 300 149 Tip Roast •Medium •Well Done 3 - 4 300 149 LAMB Leg of Lamb 3 - 5 300 149 PORK Pork Loin 3 - 5 300 149 Pork Chops 1" (2.5 cm) thick 1 - 1.5 325 163 Shoulder 5 - 8 300 149 (Bone-in) Ham, (fully cooked) 5 325 163 POULTRY Chicken, whole 3 - 4 350 177 Chicken, 4 325 163 quarters Turkey, 12 - 16 300 149 unstuffed Turkey, 12 - 16 300 149 stuffed Turkey Breasts 4 - 6 325 163 Cornish Hens 1 - 2 325 163 Convection Time (min./lb.) Internal Temperature (°F) (°C) 20 140 48 24 155 68 30 170 77 20 155 68 24 170 77 30 155 68 35 170 77 30 180 82 30 180 82 45-50 (total time) 180 82 25 - 28 180 82 15 140 60 25 15 - 20 180 82 180 82 11 - 14 180 82 10 - 16 180 82 20 180 82 45-50 (total time) 180 82 25