Viking VMOC206WH Recipe Book
23
Convection Broiling Chart
Cut
Weight/Thickness
Convection Time
Beef
Rib
1.8-2.5 cm
200-250 g each
Rare
10-13 min.
Medium
14-16 min.
Well Done
17-20 min.
Steaks: Sirloin, Porterhouse, T-Bone
2.5-3.7 cm
Rare
10-13 min.
Medium
14-18 min.
Well Done
19-25 min.
Chuck Steak
2.5 cm
Rare
12-14 min.
Medium
15-18 min.
Well Done
19-23 min.
London Broil
2.5-3 cm
1.25-1.5 kg
Rare
23-25 min.
Medium
26-30 min.
Hamburgers
125 g each
Medium
13-15 min.
Well Done
18-20 min.
Pork
Chops: loin or center
1.8-2.5 cm
Well Done
16-20 min.
Bacon
Regular sliced
4-5 min.
Thick sliced
7-8 min.
Sausage:
Brown ’n Serve
Patties:
1.3 cm
, 250-500 g
8-10 min.
Fresh
Links: 250-500 g
8-10 min.
Ham slice, fully cooked
1.8 cm
10-12 min.
Frankfurters
500 g
5-7 min.
Lamb
Chops: rib, loin or center
1.8 cm
85-125 g each
Medium
12-14 min.
Well Done
15-17 min.
Chicken
Broiler-Fryer, halved, quartered or cut up
0.5-1.5 kg
25-35 min.
Fish
Fillets
0.6-1.8 cm
6-7 min.
Steaks
1.8 cm
12-14 min.