Viking F20143D - Manual (Page 13)

25
Convection Roasting Chart
Type and Weight Convection Convection Internal
Cut of Meat (lbs) Temperature Time Temperature
(°F) (°C) (min./lb.) (°F) (°C)
BEEF
Rib Roast
4 -6 300 149
•Rare 20 140 48
•Medium 24 155 68
•Well Done 30 170 77
Rump Roast 4 - 6 300 149
•Medium 20 155 68
•Well Done 24 170 77
Tip Roast 3 - 4 300 149
•Medium 30 155 68
•Well Done 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
Shoulder5 - 8 300 149 25 - 28 180 82
(Bone-in)
Ham,
(fully cooked)
5 325 163 15 140 60
POULTRY
Chicken, whole
3 - 4 350 177 25 180 82
Chicken, 4 325 163 15 - 20 180 82
quarters
Turkey, 12 - 16 300 149 11 - 14 180 82
unstuffed
Turkey, 12 - 16 300 149 10 - 16 180 82
stuffed
Turkey Breasts 4 - 6 325 163 20 180 82
Cornish Hens 1 - 2 325 163 45-50 (total time) 180 82
24
Conventional Roasting Chart
Type and Weight Conventional Conventional Internal
Cut of Meat (lbs) Temperature Time Temperature
(°F) (°C) (min./lb.) (°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 - 5 325 163 35 180 82
Pork Chops
1” (2.5 cm) thick 1 - 1.5 350 177 55-60 (total time) 180 82
Shoulder 5 - 8 325 163 30 - 35 180 82
(Bone-in)
Ham,
(fully cooked)
5 325 163 18 140 60
POULTRY
Chicken, whole
3 - 4 375 191 30 180 82
Chicken, 4 350 177 20 - 25 180 82
quarters
Turkey, 12 - 16 325 163 16 - 20 180 82
unstuffed
Turkey, 12 - 16 325 163 18 - 24 180 82
stuffed
Turkey Breasts 4 - 6 350 177 25 180 82
Cornish Hens 1 - 2 350 177 55-60 (total time) 180 82