Viking VDOF730 Manual
36
37
Cooking
Tips
Cooking
Tips
Time
Rack Internal
Food
Weight
Temp
(min/lb)
Position Temp
BEEF
Rib Roast
Rare
3 - 6 lbs
325° F (163° C)
17 - 22
2 140° F (60° C)
Medium
3 - 6 lbs
325° F (163° C)
21 - 24 155° F (68° C)
Well done
3 - 6 lbs
325° F (163° C)
27 - 30
170° F (77° C)
Rump Roast
Medium
3 - 6 lbs
325° F (163° C)
17 - 20
2 155° F (68° C)
Well done
3 - 6 lbs
325° F (163° C)
21 - 24
170° F (77° C)
Tip Roast
Medium
3 - 6 lbs
325° F (163° C)
27 - 30
2 155° F (68° C)
Well done
3 - 6 lbs
325° F (163° C)
32 - 35
170° F (77° C)
LAMB
Lamb Leg
3 - 6 lbs
325° F (162° C)
20 - 25
2 180° F (82° C)
PORK
Pork Loin
3 - 6 lbs
325° F (162° C)
20 - 25
2 180° F (82° C)
Pork Chops
325° F (162° C)
35 - 40
3 180° F (82° C
1" thick
total time
Ham, fully
8 - 12 lbs
325° F (163° C)
12 - 14
1 130° F (54° C)
Cooked
POULTRY
Chicken, Whole
3 - 6 lbs
375° F (191° C)
20 - 25
1 180° F (82° C)
Turkey,
10 - 16 lbs 325° F (163° C)
12 - 14
1 180° F (82° C)
Unstuffed
Turkey
Turkey
20 - 24 lbs 325° F (163° C)
9 - 11
1 180° F (82° C)
Turkey, Stuffed
10 - 16 lbs 325° F (163° C)
13 - 16
1 180° F (82° C)
Turkey, Stuffed
20 - 24 lbs 325° F (163° C)
10 - 13
1 180° F (82° C)
Turkey Breast
4 - 6 lbs
325° F (163° C)
15 - 20
1 180° F (82° C)
Convection Roasting Chart
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is
used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and the
broil element. Choose the rack position based on desired results.
used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and the
broil element. Choose the rack position based on desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick
and is also more suitable for flat pieces of meat. Convection broiling has
the advantage of broiling food slightly quicker than conventional.
Convection broiling of meats produces better results, especially for thick
cuts. The meat sears on the outside and retains more juices and natural
flavor inside with less shrinkage.
and is also more suitable for flat pieces of meat. Convection broiling has
the advantage of broiling food slightly quicker than conventional.
Convection broiling of meats produces better results, especially for thick
cuts. The meat sears on the outside and retains more juices and natural
flavor inside with less shrinkage.
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning broiler
on.
2. Center the food on cold broiler pan and grid supplied with your oven.
Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil and the Temperature
Control Knob to Broil.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off. With closed door broiling the broil element
might cycle on and off if an extended broiling time is required. A
built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.
not cycle on and off. With closed door broiling the broil element
might cycle on and off if an extended broiling time is required. A
built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function Selector
to Medium-Broil or Low-Broil.
to Medium-Broil or Low-Broil.