Viking VSOF Use and Care Manual - Page 24

Convection Roasting Chart Food BEEF Rib Roast Rare Medium Well done Rump Roast Medium Well done Tip Roast Medium Well done LAMB Lamb Leg PORK Pork Loin Pork Chops 1" thick Ham, fully Cooked POULTRY Chicken, Whole Turkey, Unstuffed Turkey Turkey, Stuffed Turkey, Stuffed Turkey Breast Weight Temp Time Rack Internal (min/lb) Position Temp 3 - 6 lbs 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 325° F (163° C) 17 - 22 21 - 24 27 - 30 2 140° F (60° C) 155° F (68° C) 170° F (77° C) 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 17 - 20 21 - 24 2 155° F (68° C) 170° F (77° C) 3 - 6 lbs 3 - 6 lbs 325° F (163° C) 325° F (163° C) 27 - 30 32 - 35 2 155° F (68° C) 170° F (77° C) 3 - 6 lbs 325° F (162° C) 20 - 25 2 180° F (82° C) 3 - 6 lbs 8 - 12 lbs 325° F (162° C) 325° F (162° C) 325° F (163° C) 20 - 25 35 - 40 total time 12 - 14 2 180° F (82° C) 3 180° F (82° C 1 130° F (54° C) 3 - 6 lbs 375° F (191° C) 10 - 16 lbs 325° F (163° C) 20 - 24 lbs 10 - 16 lbs 20 - 24 lbs 4 - 6 lbs 325° F (163° C) 325° F (163° C) 325° F (163° C) 325° F (163° C) 20 - 25 12 - 14 9 - 11 13 - 16 10 - 13 15 - 20 1 180° F (82° C) 1 180° F (82° C) 1 180° F (82° C) 1 180° F (82° C) 1 180° F (82° C) 1 180° F (82° C) 24