Manual Viking Range VMOS201 (page 19 of 32) (English, French, Spanish)

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Conventional Roasting Chart

(when using the Bake or Convection Bake setting)

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 cooked 5 lbs 325˚F (162.8˚C) 18 130˚F (54.4˚C)

POULTRY

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

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

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)

Roasting

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

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Viking Range VMOS201 Manual

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