Viking VMODC Use and Care Manual - Page 24

bakeware and microwave-safe dishes with SPEED COOK as the drawer

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Convection Cooking - Presets MORE MENUS (CONVECTION) CHART SETTING/FOOD AMOUNT METHOD PROCEDURE 22 Chicken 1.0 - 3.5 lb Convection Breast (1 - 3 large Grill (Boneless) breast pieces) Place the top rack in the lower position and begin preheating. Season the chicken breast pieces and place on top of cook/drip tray. Place cook/ drip tray on top of top rack after preheating the drawer. When drawer pauses, turn chops over and touch START/ADD-30-SEC. Different sizes of chicken pieces vary in time; use an instant-read thermometer to check for doneness. Chicken is done when it reaches 165°F. After cooking, let stand for 2 to 3 minutes. This setting works well for skin-on or skinless cuts of chicken. Placing the rack in the drawer during preheat allows for faster and more even cooking. 23 Whole Chicken 2.5 - 7.5 lb Speed Cook Place the cook/drip tray in the bottom of the drawer. Place the bottom - Roast rack in the lower position. Use the slider bar to select the weight and begin preheating. Season the chicken as desired and place directly on the rack after preheating the drawer. ALWAYS use glass or silicone bakeware and microwave-safe dishes with SPEED COOK as the drawer uses microwave and convection during cooking. Use an instant-read thermometer to check for doneness by inserting it deep into the breast. Chicken is done when it reaches 165°F. 24 Turkey Breast 1.0 - 3.5 lb Convection Roast Place the top rack in the lower position. Use the slider bar to select the weight and begin preheating. Set turkey breast on top of the cook/drip tray and season as desired. Place the cook/drip tray on top of the bottom rack after preheating the drawer. Use an instant-read thermometer to check for doneness by inserting it deep into the breast. Turkey is done when it reaches 165°F. Covering the turkey breast with foil and letting it stand after cooking allows the juices to redistribute, creating a moist interior while maintaining a crispy, browned exterior. E 24

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Convection Cooking - Presets
MORE MENUS (CONVECTION) CHART
SETTING/FOOD
AMOUNT
METHOD
PROCEDURE
22
Chicken
Breast
(Boneless)
1.0 - 3.5 lb
(1 - 3 large
breast pieces)
Convection
Grill
Place the top rack in the lower position and begin preheating. Season
the chicken breast pieces and place on top of cook/drip tray. Place cook/
drip tray on top of top rack after preheating the drawer. When drawer
pauses, turn chops over and touch START/ADD-30-SEC. Different sizes
of chicken pieces vary in time; use an instant-read thermometer to check
for doneness. Chicken is done when it reaches 165°F. After cooking, let
stand for 2 to 3 minutes. This setting works well for skin-on or skinless
cuts of chicken. Placing the rack in the drawer during preheat allows for
faster and more even cooking.
23
Whole
Chicken
2.5 - 7.5 lb
Speed Cook
- Roast
Place the cook/drip tray in the bottom of the drawer. Place the bottom
rack in the lower position. Use the slider bar to select the weight and
begin preheating. Season the chicken as desired and place directly
on the rack after preheating the drawer. ALWAYS use glass or silicone
bakeware and microwave-safe dishes with SPEED COOK as the drawer
uses microwave and convection during cooking. Use an instant-read
thermometer to check for doneness by inserting it deep into the breast.
Chicken is done when it reaches 165°F.
24
Turkey
Breast
1.0 - 3.5 lb
Convection
Roast
Place the top rack in the lower position. Use the slider bar to select the
weight and begin preheating. Set turkey breast on top of the cook/drip
tray and season as desired. Place the cook/drip tray on top of the bottom
rack after preheating the drawer. Use an instant-read thermometer to
check for doneness by inserting it deep into the breast. Turkey is done
when it reaches 165°F. Covering the turkey breast with foil and letting
it stand after cooking allows the juices to redistribute, creating a moist
interior while maintaining a crispy, browned exterior.
24
E