Viking VDSC530 Use & Care Manual page 24

Roasting
Note: The above information is given as a guide only.
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Food Weight
BEEF
Rib roast
Rare 4 - 6 lbs 325˚ F (162.8˚ C)
Medium 4 - 6 lbs 325˚ F (162.8˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C)
Rump roast
Medium 4 - 6 lbs 325˚ F (162.8˚ C)
Well done 4 - 6 lbs 325˚ F (162.8˚ C)
Tip roast
Medium 3 - 4 lbs 325˚ F (162.8˚ C)
Well done 3 - 4 lbs 325˚ F (162.8˚ C)
LAMB
Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C)
PORK
Pork loin 3 - 5 lbs 325˚ F (162.8˚ C)
Pork chops 1 -1 1/4 lbs 350˚ F (176.7˚ C)
1" thick
Ham, fully 5 lbs 325˚ F (162.8˚ C)
cooked
POULTRY
Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C)
Turkey, 12 - 16 lbs 325˚ F (162.8˚ C)
unstuffed
Turkey 20 - 24 lbs 325˚ F (162.8˚ C)
Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C)
Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C)
Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C)
Internal
Time
Temp (min/lb) Temp
25 140˚ F (60.0˚ C)
30 155˚ F (68.3˚ C)
40 170˚ F (76.7˚ C)
25 155˚ F (68.3˚ C)
30 170˚ F (76.7˚ C)
35 155˚ F (68.3˚ C)
40 170˚ F (76.7˚ C)
30 180˚ F (82.2˚ C)
35 180˚ F (82.2˚ C)
55 - 60
total time
18 130˚ F (54.4˚ C)
30 180˚ F (82.2˚ C)
16 - 20 180˚ F (82.2˚ C)
16 - 20 180˚ F (82.2˚ C)
17 - 21 180˚ F (82.2˚ C)
17 - 21 180˚ F (82.2˚ C)
20 180˚ F (82.2˚ C)
24
N/A