Viking MS0206VR Use And Care Manual page 13

Conventional Roasting Chart
Type and Weight Conventional Conventional Internal
Cut of Meat (Ibs) Temperature Time Temperature
(°F) (°C) (min./Ib.) (°F) (°C)
BEEF
Rib Roast 4 -6 325 163
• Rare 25 140 60
• Medium 30 155 68
•Well Done 40 170 77
Rump Roast 4 - 6 325 163
• Medium 25 155 68
•Well Done 30 170 77
Tip Roast 3 - 4 325 163
• Medium 35 155 68
•Well Done 40 170 77
LAMB
Leg of Lamb 3 - 5 325 163 30 180 82
PORK
Pork Loin 3 - 5 325
Pork Chops
1" (2.5 cm) thick 1 - 1.5 350
Shoulder 5 - 8 325
',Bone-in)
Ham,
',fully cooked)
163 35 180 82
177 55-60(totaltime) 180 82
163 30-35 180 82
5 325 163 18
POULTRY
Chicken, whole 3 - 4 375
Chicken, 4 350
quarters
Turkey, 12 - 16 325
unstuffed
Turkey, 12- 16 325
stuffed
Turkey Breasts 4 - 6 350
Cornish Hens 1 - 2 350
140 60
191 30 180 82
177 20-25 180 82
163 16-20 180 82
163 18-24 180 82
177 25 180 82
177 55-60(totaltime) 180 82
Convection Roasting Chart
Type and Weight Convection Convection Internal
Cut of Meat (Ibs) Temperature Time Temperature
(°F) (°C) (min./Ib.) (°F) (°C)
BEEF
Rib Roast 4-6 300 149
*Rare 20 140 48
*Medium 24 155 68
,WellDone 30 170 77
Rump Roast 4 - 6 300 149
*Medium 20 155 68
,WellDone 24 170 77
Tip Roast 3-4 300 149
*Medium 30 155 68
,WellDone 35 170 77
LAMB
Leg of Lamb 3-5 300 149 30 180 82
PORK
Pork Loin 3 - 5 300 149 30 180 82
Pork Chops
1" (2.5 cm) thick 1 - 1.5 325 163 45-50 (total time) 180 82
Shoulder 5 - 8 300 149 25 - 28 180 82
(Bone-in)
Ham,
(fully cooked) 5 325 163 15 140 60
POULTRY
Chicken, whole 3 - 4 350
Chicken, 4 325
quarters
Turkey, 12 - 16 300
unstuffed
Turkey, 12 - 16 300
stuffed
Turkey Breasts 4 - 6 325
Cornish Hens 1 - 2 325
177 25 180
163
82
15-20 180 82
149 11-14 180 82
149 10-16 180 82
163 20 180 82
163 45-50(totaltime) 180 82
24 25