Viking VMOC206SS Convection Cookbook - Page 26

Convection Broiling Chart Cut Beef Weight/Thickness Rib 1.8-2.5 cm 200-250 g each Steaks: Sirloin, Porterhouse, T-Bone 2.5-3.7 cm Chuck Steak 2.5 cm London Broil Hamburgers Pork Chops: loin or center Bacon Sausage: Brown 'n Serve Fresh Ham slice, fully cooked Frankfurters Lamb Chops: rib, loin or center Chicken Broiler-Fryer, halved, quartered or cut up Fish Fillets Steaks 2.5-3 cm 1.25-1.5 kg 125 g each 1.8-2.5 cm Regular sliced Thick sliced Patties: 1.3 cm, 250-500 g Links: 250-500 g 1.8 cm 500 g 1.8 cm 85-125 g each 0.5-1.5 kg 0.6-1.8 cm 1.8 cm Convection Time Rare Medium Well Done Rare Medium Well Done Rare Medium Well Done Rare Medium Medium Well Done 10-13 min. 14-16 min. 17-20 min. 10-13 min. 14-18 min. 19-25 min. 12-14 min. 15-18 min. 19-23 min. 23-25 min. 26-30 min. 13-15 min. 18-20 min. Well Done 16-20 min. 4-5 min. 7-8 min. 8-10 min. 8-10 min. 10-12 min. 5-7 min. Medium Well Done 12-14 min. 15-17 min. 25-35 min. 6-7 min. 12-14 min. 23