Convection Dehydrate - Viking VGIC5304BWH Use & Care Manual

Broiling
Broiling Chart
Type and
Cut of Meat Weight Setting
BEEF
Sirloin, 1"
Rare 12 oz
Medium 12 oz
Well done 12 oz
T-Bone, 3/4"
Rare 10 oz
Medium 10 oz
Well done 10 oz
Hamburger, 1/2"
Medium 1/4 lb.
Well done 1/4 lb.
CHICKEN
Bnls breast, 1" 1/2 lb.
Bnls breast, 1" 1/2 lb. Convection Broil
Bone-in breast 2 - 3 lbs total
Bone-in breast 2 - 3 lbs total Convection Broil
Chicken pieces 2 - 3 lbs total
Chicken pieces 2 - 3 lbs total Convection Broil
HAM
Ham slice, 1" 1 lb.
LAMB
Rib chops, 1" 12 oz. Convection Broil
PORK
Loin chops, 3/4" 1 lb. Convection Broil
Bacon
FISH
Salmon steak 1 lb.
Fillets 1 lb.
Note: The above information is given as a guide only.
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Time
Rack (min)
Broil 3 4
Broil 3 5
Broil 3 6
Broil 3 4
Broil 3 6
Broil 3 8
Broil 3 6
Broil 3 8
Broil 3 15
3 15
Broil 1 22
1 20
Broil 3 22
3 20
Broil 3 10
2 8
2 10
Broil 2 3
Broil 2 8
Broil 2 8

Convection Dehydrate

Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. Warm air is circulated by a motorized fan in the rear
of the oven and over a period of time, the water is removed from
the food by evaporation. Removal of water inhibits growth of
microorganisms and retards the activity of enzymes. It is important to
remember that dehydration does not improve the quality, so only
fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
3. Set the temperature control to 200°F (93.3°C) and turn on the
convection fan switch.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
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