Broiling Chart; Convection Dehydration - Viking VGSC3674BSS Use And Care Manual

Conventional/Convection Broiling Chart
Type and
Cut of Meat
BEEF
Sirloin, 1"
(2.54 cm)
,Rare
,Medium
,Well-done
Weight Rack Conventional Convection
Time (Min.) Time (Min.)
12 oz 5
£ 7
11 £
14 11
T-Bone. 3/4"
(1.9 cm)
,Rare
,Medium
,Well-done
10 oz
7
9
11
5
7
9
Hamburger. 1/2" 4 oz.
(1.3 cm)
,Rare
,Medium
,Well-done
7
9
11
4
7
9
CHICKEN
Bnls Breast 11b
Bone-in Breast 2 - 2 1/2 lb.
Quarters 2 - 2 1/2
4
4
4
18 15
20 18
18 15
HAM
Ham slice, 1" 1lb.
(2.54 cm)
LAMB
Rib Chops 12 oz.
Shoulder lib.
5
5
22 18
9
7
7
6
PORK
Loin Chops, 3/4" lib.
(1.9 cm)
Bacon 1 lb.
4
4
14 12
8 6
FISH
Salmon Steak 1 lb.
Fillets 1 lb.
5
5
9
8
7
6
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
*Prepare the food as recommended.
*Arrange the food on drying racks. (Not included with oven; Contact a
local store handling specialty cooking utensils.)
*Set the appropriate "low" temperature and turn the Oven Function
selector to CONV BAKE
Convection Defrosting
*Place the frozen food on a baking sheet.
*Set Temperature Control "OFF".*
*Turn Oven Function selector to CONV BAKE.
*IMPORTANT:
Do not turn the Temperature Control on. Turning the convection fan
on will accelerate the natural defrosting of the food without the heat.
*WARNING:
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
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