Viking VDOF730 Manual
34
35
Cooking
Tips
Cooking
Tips
Using the Meat Probe
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For many foods, especially roasts and poultry, internal food temperature is
the best test for doneness. The meat probe takes the guesswork out of
roasting by cooking foods to the exact doneness you want. NOTE: Double
oven models have a probe in the upper oven only.
the best test for doneness. The meat probe takes the guesswork out of
roasting by cooking foods to the exact doneness you want. NOTE: Double
oven models have a probe in the upper oven only.
Use of probes other than the one provided with this product may result in
damage to the probe. Use the handles of the probe and plug when
inserting and removing them from the meat and outlet.
damage to the probe. Use the handles of the probe and plug when
inserting and removing them from the meat and outlet.
• To avoid damaging your probe, do not use tongs to pull on the cable
when removing.
• To avoid breaking the probe, make sure food is completely defrosted
before inserting.
• To prevent possible burns, do not unplug the probe from the outlet
until the oven has cooled.
• Never leave the probe inside the oven during a self-cleaning cycle.
• Do not store the probe in the oven.
After preparing the meat and placing on broiler pan, follow these steps for
proper probe placement.
proper probe placement.
1. Lay the probe on the outside of the meat along the top or side and
mark with your finger where the edge of the meat comes to on the
probe. The point should rest in the center of the thickest meaty part of
the roast.
probe. The point should rest in the center of the thickest meaty part of
the roast.
2. Insert the probe completely into the meat. It should not touch the
bone, fat or gristle. For roasts with no bone, insert the probe into the
meatiest part of the roast. For bone-in ham or lamb, insert the probe
into the center of the lowest large muscle or joint. Insert the probe into
the meatiest part of the inner thigh from below and parallel to the leg
of a whole turkey.
meatiest part of the roast. For bone-in ham or lamb, insert the probe
into the center of the lowest large muscle or joint. Insert the probe into
the meatiest part of the inner thigh from below and parallel to the leg
of a whole turkey.
3. When setting the probe temperature, it is recommended to set the
temperature about 10° F (4
°
C) lower than desired internal temperature.
The meat will continue to cook when removed from the oven and will
reach the desired doneness while “standing”.
reach the desired doneness while “standing”.
Time
Rack Internal
Food
Weight
Temp
(min/lb)
Position Temp
BEEF
Rib Roast
Rare
3 - 6 lbs
325
°
F (163
°
C)
25 - 30
2 140
°
F (60
°
C)
Medium
3 - 6 lbs
325
°
F (163
°
C)
30 - 35
155
°
F (68
°
C)
Well done
3 - 6 lbs
325
°
F (163
°
C)
35 - 40
170
°
F (77
°
C)
Rump Roast
Medium
3 - 6 lbs
325
°
F (163
°
C)
35 - 40
2 155
°
F (68
°
C)
Well done
3 - 6 lbs
325
°
F (163
°
C)
40 - 45
170
°
F (77
°
C)
Tip Roast
Medium
3 - 6 lbs
325
°
F (163
°
C)
40 - 45
2 155
°
F (68
°
C)
Well done
3 - 6 lbs
325
°
F (163
°
C)
45 - 50
170
°
F (77
°
C)
LAMB
Lamb Leg
3 - 6 lbs
325
°
F (162
°
C)
30 - 40
2 180
°
F (82
°
C)
PORK
Pork Loin
3 - 6 lbs
325
°
F (162
°
C)
35 - 40
2 180
°
F (82° C)
Pork Chops
350
°
F (177
°
C)
55 - 60 3 180
°
F (82
°
C)
1" thick
total time
Ham, fully
8 - 12 lbs
325
°
F (163
°
C)
17 - 20
1 130
°
F (54
°
C)
Cooked
POULTRY
Chicken, Whole
3 - 6 lbs
375
°
F (191
°
C)
30 - 35
1 180
°
F (82
°
C)
Turkey,
10 - 16 lbs 325
°
F (163
°
C)
15 - 20
1 180
°
F (82
°
C)
Unstuffed
Turkey
Turkey
20 - 24 lbs 325
°
F (163
°
C)
15 - 20
1 180
°
F (82
°
C)
Turkey, Stuffed
10 - 16 lbs 325
°
F (163
°
C)
17 - 22
1 180
°
F (82
°
C)
Turkey, Stuffed
20 - 24 lbs 325
°
F (163
°
C)
17 - 22
1 180
°
F (82
°
C)
Turkey Breast
4 - 6 lbs
325
°
F (163
°
C)
18 - 22
1 180
°
F (82
°
C)
Conventional Roasting Chart