Viking F20143D Use & Care Manual page 13

Conventional Roasting Chart
Type and Weight Conventional
Cut of Meat (lbs) Temperature
(°F)
BEEF
Rib Roast 4 -6 325
•Rare
•Medium
•Well Done
Rump Roast 4 - 6 325
•Medium
•Well Done
Tip Roast 3 - 4 325
•Medium
•Well Done
LAMB
Leg of Lamb 3 - 5 325
PORK
Pork Loin 3 - 5 325
Pork Chops
1" (2.5 cm) thick 1 - 1.5 350
Shoulder 5 - 8 325
(Bone-in)
Ham,
(fully cooked) 5 325
POULTRY
Chicken, whole 3 - 4 375
Chicken, 4 350
quarters
Turkey, 12 - 16 325
unstuffed
Turkey, 12 - 16 325
stuffed
Turkey Breasts 4 - 6 350
Cornish Hens 1 - 2 350
Conventional Internal
Time Temperature
(°C) (min./lb.) (°F)
163
25 140
30 155
40 170
163
25 155
30 170
163
35 155
40 170
163 30 180
163 35 180
177 55-60 (total time) 180
163 30 - 35 180
163 18 140
191 30 180
177 20 - 25 180
163 16 - 20 180
163 18 - 24 180
177 25 180
177 55-60 (total time) 180
24
Convection Roasting Chart
Type and
Cut of Meat
(°C)
BEEF
Rib Roast
60 •Rare
68 •Medium
77 •Well Done
Rump Roast
68 •Medium
77 •Well Done
Tip Roast
68 •Medium
77 •Well Done
LAMB
82 Leg of Lamb
PORK
82 Pork Loin
Pork Chops
82 1" (2.5 cm) thick 1 - 1.5
82 Shoulder5 - 8
(Bone-in)
Ham,
60 (fully cooked)
POULTRY
82 Chicken, whole
82 Chicken,
quarters
82 Turkey,
unstuffed
82 Turkey,
stuffed
82 Turkey Breasts
82 Cornish Hens
Weight Convection Convection
(lbs) Temperature Time
(°F) (°C) (min./lb.)
4 -6 300 149
20
24
30
4 - 6 300 149
20
24
3 - 4 300 149
30
35
3 - 5 300 149 30
3 - 5 300 149 30
325 163 45-50 (total time) 180
300 149 25 - 28
5 325 163 15
3 - 4 350 177 25
4 325 163 15 - 20
12 - 16 300 149 11 - 14
12 - 16 300 149 10 - 16
4 - 6 325 163 20
1 - 2 325 163 45-50 (total time) 180
25
Internal
Temperature
(°F) (°C)
140 48
155 68
170 77
155 68
170 77
155 68
170 77
180 82
180 82
82
180 82
140 60
180 82
180 82
180 82
180 82
180 82
82