Viking Range vedo127 Guia Do Utilizador
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Using the Meat Probe
(Premiere Models)
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.
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.
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.
result in 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.
steps for 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.
on the 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.
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.
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”.
from the oven and will reach the desired doneness while
“standing”.
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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