Viking Range VSOE530 User Manual

23
Time Rack
Internal
Food Weight Temp (min/lb) Position Temp
BEEF
Rib Roast
Rare 3 - 6 lbs 325° F (163° C) 25 - 30 2 140° F (60° C)
Medium 3 - 6 lbs 325° F (163° C) 30 - 35 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 35 - 40 170° F (77° C)
Rump Roast
Medium 3 - 6 lbs 325° F (163° C) 35 - 40 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 40 - 45 170° F (77° C)
Tip Roast
Medium 3 - 6 lbs 325° F (163° C) 40 - 45 2 155° F (68° C)
Well done 3 - 6 lbs 325° F (163° C) 45 - 50 170° F (77° C)
LAMB
Lamb Leg 3 - 6 lbs 325° F (162° C) 30 - 40 2 180° F (82° C)
PORK
Pork Loin 3 - 6 lbs 325° F (162° C) 35 - 40 2 180° F (82° C)
Pork Chops 350
° F (177° C) 55 - 60 3 180° F (82° C)
1" thick
total time
Ham, fully 8 - 12 lbs 325
° F (163° C) 17 - 20 1 130° F (54° C)
Cooked
POULTRY
Chicken, Whole 3 - 6 lbs 375
° F (191° C) 30 - 35 1 180° F (82° C)
Turkey, 10 - 16 lbs 325
° F (163° C) 15 - 20 1 180° F (82° C)
Unstuffed
Turkey 20 - 24 lbs 325° F (163° C) 15 - 20 1 180° F (82° C)
Turkey, Stuffed 10 - 16 lbs 325° F (163° C) 17 - 22 1 180° F (82° C)
Turkey, Stuffed 20 - 24 lbs 325
° F (163° C) 17 - 22 1 180° F (82° C)
Turkey Breast 4 - 6 lbs 325
° F (163° C) 18 - 22 1 180° F (82° C)
Conventional Roasting Chart

Viking Range VSOE530 Specifications

General

Brand	Viking Range
Model	VSOE530
Category	Oven
Language	English