Convection dehydration, Convection defrosting, Conventional/convection broiling chart – Viking F1484D User Manual
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Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; Contact a
local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function
selector to CONV BAKE.
Convection Defrosting
•Place the frozen food on a baking sheet.
•Set Temperature Control “OFF”.*
•Turn Oven Function selector to CONV BAKE.
*IMPORTANT:
Do not turn the Temperature Control on. Turning the convection fan
on will accelerate the natural defrosting of the food without the heat.
*WARNING:
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
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Conventional/Convection Broiling Chart
Type and
Weight
Rack
Conventional
Convection
Cut of Meat
Time (Min.)
Time (Min.)
BEEF
Sirloin, 1”
12 oz
5
(2.54 cm)
•Rare
9
7
•Medium
11
9
•Well-done
14
11
T-Bone, 3/4”
10 oz
5
(1.9 cm)
•Rare
7
5
•Medium
9
7
•Well-done
11
9
Hamburger, 1/2” 4 oz.
5
(1.3 cm)
•Rare
7
4
•Medium
9
7
•Well-done
11
9
CHICKEN
Bnls Breast
1lb
4
18
15
Bone-in Breast
2 - 2 1/2 lb.
4
20
18
Quarters
2 - 2 1/2
4
18
15
HAM
Ham slice, 1”
1lb.
4
22
18
(2.54 cm)
LAMB
Rib Chops
12 oz.
5
9
7
Shoulder
1lb.
5
7
6
PORK
Loin Chops, 3/4” 1lb.
4
14
12
(1.9 cm)
Bacon
1 lb.
4
8
6
FISH
Salmon Steak
1 lb.
5
9
7
Fillets
1 lb.
5
8
6