Convection Broiling Chart - Viking DMOR206SS Cookbook

Convection Broiling Chart

Cut
Beef
Rib
Steaks: Sirloin, Porterhouse, T-Bone
Chuck Steak
London Broil
Hamburgers
Pork
Chops: loin or center
Bacon
Brown 'n Serve
Sausage:
Fresh
Ham slice, fully cooked
Frankfurters
Lamb
Chops: rib, loin or center
Chicken
Broiler-Fryer, halved, quartered or cut up
Fish
Fillets
Steaks
Weight/Thickness
1.8-2.5 cm
200-250 g each
2.5-3.7 cm
2.5 cm
2.5-3 cm
1.25-1.5 kg
125 g each
1.8-2.5 cm
Regular sliced
Thick sliced
Patties: , 250-500 g
1.3 cm
Links: 250-500 g
1.8 cm
500 g
1.8 cm
85-125 g each
0.5-1.5 kg
0.6-1.8 cm
1.8 cm
23
Convection Time
Rare 10-13 min.
Medium 14-16 min.
Well Done 17-20 min.
Rare 10-13 min.
Medium 14-18 min.
Well Done 19-25 min.
Rare 12-14 min.
Medium 15-18 min.
Well Done 19-23 min.
Rare 23-25 min.
Medium 26-30 min.
Medium 13-15 min.
Well Done 18-20 min.
Well Done 16-20 min.
4-5 min.
7-8 min.
8-10 min.
8-10 min.
10-12 min.
5-7 min.
Medium 12-14 min.
Well Done 15-17 min.
25-35 min.
6-7 min.
12-14 min.