Viking RVDR33015BWHLP Utilisation Et Entretien

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Broiling Chart

Convection Dehydrate/Defrost

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 “TRU

CONV”.

Convection Defrost

1. Place the frozen food on a baking sheet.

2. Set the temperature control to “OFF”.

3. Turn the selector to “TRU CONV”.

CAUTION

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

CAUTION

You must carefully check the food during the dehydration process to
ensure that it does not catch fire.

CAUTION

DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.

Operation

Operation

Note: The above information is given as a guide only.

Broiling

Type and 

Time

Cut of Meat

Weight

Setting

Rack

(min)   

BEEF

Sirloin, 1"

Rare

12 oz

Broil

3

4

Medium

12 oz

Broil

3

5

Well done

12 oz

Broil

3

6

T-Bone, 3/4"

Rare

10 oz

Broil

3

4

Medium

10 oz

Broil

3

6

Well done

10 oz

Broil

3

8

Hamburger, 1/2"

Medium

1/4 lb.

Broil

3

6

Well done

1/4 lb.

Broil

3

8

CHICKEN

Bnls breast, 1

”

1/2 lb.

Broil

3

15

Bnls breast, 1

”

1/2 lb.

Convection Broil

3

15

Bone-in breast

2 - 3 lbs total

Broil

1

22

Bone-in breast

2 - 3 lbs total

Convection Broil

1

20

Chicken pieces

2 - 3 lbs total

Broil

3

22

Chicken pieces

2 - 3 lbs total

Convection Broil

3

20

HAM

Ham slice, 1

”

1 lb.

Broil        

3

10

LAMB

Rib chops, 1

”

12 oz.

Convection Broil

2

8

PORK

Loin chops, 3/4

”

1 lb.

Convection Broil

2

10

Bacon

Broil

2

3

FISH

Salmon steak

1 lb.

Broil

2

8

Fillets

1 lb.

Broil

2

8