Viking Range VSOE530 - Convection Roasting Chart

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