Broiling Chart; Convection Dehydrate And Defrost - Viking VEDO5302SS Use & Care Manual

Broiling Chart

Type and
Cut of Meat
Te BEEF
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
Medium
Well done
Hamburger, 1/2"
Rare
Medium
Well done
CHICKEN
Bnls Breast, 1"
Bnls Breast, 1"
Bone-in Breast
Bone-in Breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib Chops, 1"
Shoulder
PORK
Loin Chops, 3/4"
Bacon
FISH
Salmon Steak
Fillets
Convection Dehydrate/Defrost
To avoid sickness and food waste, do not allow defrosted food
to remain in the oven for more than two hours.
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 TruConvec™.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to OFF.*
3. Turn the selector to TruConvec™.
*IMPORTANT
Do not turn on the temperature control. Turning the convection fan on will accelerate the natural defrosting of the food
without the heat.
Weight Setting
14 oz Hi Broil
14 oz Hi Broil
14 oz Hi Broil
10 oz Hi Broil
10 oz Hi Broil
10 oz Hi Broil
1/4 lb. Hi Broil
1/4 lb. Hi Broil
1/4 lb. Hi Broil
1/2 lb. Med Broil
1/2 lb. Convection Broil
2- 3 lbs total Med Broil
2- 3 lbs total Convection Broil
2- 3 lbs total Med Broil
2- 3 lbs total Convection Broil
1 lb. Med Broil
12 oz. Convection Broil
1 lb. Convection Broil
1 lb. Convection Broil
Med Broil
1 lb. Med Broil
1 lb. Med Broil
WARNING
25
Time
Rack (minutes)
3 8 - 10
3 10 - 12
3 11 - 13
3 7 - 8
3 9 - 10
3 11 - 12
3 6 - 7
3 7 - 8
3 8 - 9
3 15 - 20
3 15 - 20
2 40 - 45
2 25 - 30
2 40 - 45
2 25 - 30
3 15 - 20
2 10 - 15
2 15 - 20
2 10 - 15
3 5 - 8
2 15 - 20
2 10 - 15