Viking Range ddoe305t Manual Do Utilizador
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Roasting
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Convection Roasting Chart
Time
Internal
Food
Weight
Temp
(min/lb)
Temp
BEEF
Rib roast
Rare
4 - 6 lbs
325˚ F (162.8˚ C)
25
140˚ F (60.0˚ C)
Medium
4 - 6 lbs
325˚ F (162.8˚ C)
24
155˚ F (68.3˚ C)
Well done
4 - 6 lbs
325˚ F (162.8˚ C)
30
170˚ F (76.7˚ C)
Rump roast
Medium
4 - 6 lbs
325˚ F (162.8˚ C)
20
155˚ F (68.3˚ C)
Well done
4 - 6 lbs
325˚ F (162.8˚ C)
24
170˚ F (76.7˚ C)
Tip roast
Medium
3 - 4 lbs
325˚ F (162.8˚ C)
30
155˚ F (68.3˚ C)
Well done
3 - 4 lbs
325˚ F (162.8˚ C)
35
170˚ F (76.7˚ C)
LAMB
Lamb leg
3 - 5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
PORK
Pork loin
3 - 5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
Pork chops
1 -1 1/4 lbs 325˚ F (162.8˚ C)
45 - 50
N/A
1" thick
total time
Ham, fully
5 lbs
325˚ F (162.8˚ C)
15
130˚ F (54.4˚ C)
cooked
POULTRY
Chicken, whole
3-4 lbs
350 (176.7 C)
25
180˚ F (82.2˚ C)
Turkey,
12 - 16 lbs 325˚ F (162.8˚ C)
11
180˚ F (82.2˚ C)
unstuffed
Turkey
Turkey
20 - 24 lbs 325˚ F (162.8˚ C)
11
180˚ F (82.2˚ C)
Turkey, stuffed
12 - 16 lbs 325˚ F (162.8˚ C)
9 - 10
180˚ F (82.2˚ C)
Turkey, stuffed
20 - 24 lbs 325˚ F (162.8˚ C)
9 - 10
180˚ F (82.2˚ C)
Turkey breast
4 - 6 lbs
325˚ F (162.8˚ C)
20
180˚ F (82.2˚ C)
Note: The above information is given as a guide only.
CONV BROIL
(Convection Broil)
(Convection Broil)
The top element operates at full power.
This function is exactly the same as
regular broiling with the additional
benefit of air circulation by the
motorized fan in the rear of the oven.
Smoke is reduced since the airflow also
reduces peak temperatures on the
food. Use this setting for broiling thick
cuts of meats.
This function is exactly the same as
regular broiling with the additional
benefit of air circulation by the
motorized fan in the rear of the oven.
Smoke is reduced since the airflow also
reduces peak temperatures on the
food. Use this setting for broiling thick
cuts of meats.
HI BROIL
Heat radiates from both broil elements, located in the top of the oven
cavity, at full power. The distance between the foods and the broil
elements determines broiling speed. For fast broiling, food may be as
close as 2“ (5 cm) to the broil element or on the top rack. Fast broiling
is best for meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
cavity, at full power. The distance between the foods and the broil
elements determines broiling speed. For fast broiling, food may be as
close as 2“ (5 cm) to the broil element or on the top rack. Fast broiling
is best for meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and off to produce less heat
for slow broiling. Allow about 4” (10 cm) between the top surface of
the food and the broil element. Slow broiling is best for chicken and
ham in order to broil food without over-browning it. Use this setting for
broiling small and average cuts of meat.
for slow broiling. Allow about 4” (10 cm) between the top surface of
the food and the broil element. Slow broiling is best for chicken and
ham in order to broil food without over-browning it. Use this setting for
broiling small and average cuts of meat.
LOW BROIL
This mode uses only a fraction of the available power to the inner broil
element for delicate top-browning. The inner broil element is on for
only part of the time. Use this setting to gently brown meringue on
racks 3 or 4 in 3-4 minutes.
element for delicate top-browning. The inner broil element is on for
only part of the time. Use this setting to gently brown meringue on
racks 3 or 4 in 3-4 minutes.
Broiling