Viking VGSC530 Use and Care Manual - Page 21

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 40 Convection Dehydrate WARNING 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. DANGER 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. VGSC models-Set the temperature control to 200°F (93.3°C) and turn the selector to "Convection Bake". VGCC models-Set the temperature control to 200°F (93.3°C) and turn on the convection fan switch. CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch fire. FOR YOUR SAFETY 41 Operation