Convection Dehydrate/Defrost - Viking RVDR330 Use And 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/Defrost

Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
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 appropriate low temperature and turn the selector to "TRU
CONV".
CAUTION
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to "OFF".
3. Turn the selector to "TRU CONV".
CAUTION
CAUTION
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