Viking VSOF730 Manuale Proprietario

25

Cooking Tips

Type and 

Time

Cut of Meat

Weight

Setting

Rack

(minutes)

Te

BEEF

Sirloin, 1"

Rare

14 oz

Hi Broil

3

8 - 10

Medium

14 oz

Hi Broil

3

10 - 12

Well done

14 oz

Hi Broil

3

11 - 13

T-Bone, 3/4"

Rare

10 oz

Hi Broil

3

7 - 8

Medium

10 oz

Hi Broil

3

9 - 10

Well done

10 oz

Hi Broil

3

11 - 12

Hamburger, 1/2"

Rare

1/4 lb.

Hi Broil

3

6 - 7

Medium

1/4 lb.

Hi Broil

3

7 - 8

Well done

1/4 lb.

Hi Broil

3

8 - 9

CHICKEN

Bnls Breast, 1”

1/2 lb.

Med Broil

3

15 - 20

Bnls Breast, 1”

1/2 lb.

Convection Broil

3

15 - 20

Bone-in Breast

2- 3 lbs total

Med Broil

2

40 - 45

Bone-in Breast

2- 3 lbs total Convection Broil

2

25 - 30

Chicken pieces

2- 3 lbs total

Med Broil

2

40 - 45

Chicken pieces

2- 3 lbs total Convection Broil

2

25 - 30

HAM

Ham slice, 1"

1 lb.

Med Broil        

3

15 - 20

LAMB

Rib Chops, 1"

12 oz.

Convection Broil

2

10 - 15

Shoulder

1 lb.

Convection Broil

2

15 - 20

PORK

Loin Chops, 3/4"

1 lb.

Convection Broil

2

10 - 15

Bacon

Med Broil

3 

5 - 8 

FISH

Salmon Steak

1 lb.

Med Broil

2

15 - 20

Fillets

1 lb.

Med Broil

2

10 - 15

Broiling Chart

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables.

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.  Set the appropriate "low" temperature and turn the selector to TruConvec™.    

Convection Defrost   

1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.

*IMPORTANT

Do not turn on the temperature control. Turning the convection fan on will accelerate the natural defrosting of the food
without the heat.

Convection Dehydrate/Defrost

WARNING

To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.