Viking Range vedo127 Guia Do Utilizador
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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)
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
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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.
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.
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.
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.
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.
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.
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.
Selector to Medium-Broil or Low-Broil.