Viking DSOE301 User Manual download pdf (Page 19)

Roasting

Operation

Roasting

Operation

Conventional Roasting Chart

(when using the Bake or Convection Bake setting)

Note: The above information is given as a guide only.

Time

Internal

Food Weight Temp (min/lb) Temp

BEEF

Rib roast

Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)

Medium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)

Well done 4 - 6 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)

Rump roast

Medium 4 - 6 lbs 325˚ F (162.8˚ C) 25 155˚ F (68.3˚ C)

Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)

Tip roast

Medium 3 - 4 lbs 325˚ F (162.8˚ C) 35 155˚ F (68.3˚ C)

Well done 3 - 4 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)

LAMB

Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)

PORK

Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 35 180˚ F (82.2˚ C)

Pork chops 1 -1 1/4 lbs 350˚ F (176.7˚ C) 55 - 60 N/A

1" thick

total time

Ham, fully 5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C)

cooked

POULTRY

Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C)

Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)

unstuffed

Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)

Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)

Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C)

Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)

Convection Roasting Chart

Time

Internal

Food Weight Temp (min/lb) Temp

BEEF

Rib roast

Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C)

Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C)

Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)

Rump roast

Medium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C)

Well done 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)

Tip roast

Medium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C)

Well done 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)

LAMB

Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)

PORK

Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)

Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A

1" thick

total time

Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C)

cooked

POULTRY

Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C)

Turkey, 12 - 16lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)

unstuffed

Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)

Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)

Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C)

Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)

Note: The above information is given as a guide only.

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 25 26

Comments to this Manuals

No comments

Viking DSOE301 User Manual Page 19

Comments to this Manuals

Related products and manuals for Ovens Viking DSOE301