Viking Range 5 Series Use & Care Manual page 20

Roasting
Food
BEEF
Rib roast
Rare
Medium
Well done
Rump roast
Medium
Well done
Tip roast
Medium
Well done
LAMB
Lamb leg
PORK
Pork loin
Pork chops
1" thick
Ham, fully
cooked
POULTRY
Chicken, whole
Turkey,
unstuffed
Turkey
Turkey, stuffed
Turkey, stuffed
Turkey breast
Note: The above information is given as a guide only.
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Weight Temp
4 - 6 lbs 325˚ F (162.8˚ C)
4 - 6 lbs 325˚ F (162.8˚ C)
4 - 6 lbs 325˚ F (162.8˚ C)
4 - 6 lbs 325˚ F (162.8˚ C)
4 - 6 lbs 325˚ F (162.8˚ C)
3 - 4 lbs 325˚ F (162.8˚ C)
3 - 4 lbs 325˚ F (162.8˚ C)
3 - 5 lbs 325˚ F (162.8˚ C)
3 - 5 lbs 325˚ F (162.8˚ C)
1 -1 1/4 lbs 350˚ F (176.7˚ C)
5 lbs 325˚ F (162.8˚ C)
3 - 4 lbs 375˚ F (190.6˚ C)
12 - 16 lbs 325˚ F (162.8˚ C)
20 - 24 lbs 325˚ F (162.8˚ C)
12 - 16 lbs 325˚ F (162.8˚ C)
20 - 24 lbs 325˚ F (162.8˚ C)
4 - 6 lbs 325˚ F (162.8˚ C)
Internal
Time
(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 N/A
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)
20