Viking RDMOR206SS - Convection Broiling Chart

13
Convection Broiling Chart
Cut Weight/ickness Convection Time
Beef
Steaks-Boneless
¾-1 in.
.5-2 lb., 8 oz. each
Rare
Convec Broil #3
+ Power Level x’s 2
Medium Convec Broil #3
Well Done
Convec Broil #3
+ Power Level x’s 1
Steaks-Rib-eye
¾-1 in.
7-8 oz. each
Rare 10-13 min.
Medium 14-16 min.
Well Done 17-20min.
Steaks-Bone-in
(Sirloin, Porterhouse, T-Bone)
1-1
½ in.
Rare 10-13 min.
Medium 14-18 min.
Well Done 19-25 min.
Chuck Steak 1 in.
Rare 12-14 min.
Medium 15-18 min.
Well Done 19-23 min.
London Broil
1-1
¼ in.
2
½ -3 lb.
Rare 23-25 min.
Medium 26-30 min.
Hamburgers
¼ lb. each
1-8 patties
Rare
Convec Broil #1
+ Power Level x’s 2
Medium Convec Broil #1
Well Done
Convec Broil #1
+ Power Level x’s 1
Pork
Chops: loin or center
¾-1 in.
Well Done 16-20 min.
Bacon
Regular sliced 4-5 min.
ick sliced 7-8 min.
Sausage:
Brown’n Serve
Patties:
½ in., 8 oz.-1 lb.
8-10 min.
Fresh Links: 8 oz.-1 lb. 8-10 min.
Ham slice, fully cooked
¾ in.
10-12 min.
Frankfurters 1 lb. 5-7 min.
Lamb
Chops: rib, loin
¾ in.
Medium 12-14 min.
or center 3-4 oz. each Well Done 15-17 min.
Chicken
Broiler-Fryer, halved, quartered or cut up 1-3 lb. Convec Broil #2
Fish
Fillets
¼-¾ in.
6-7 min.
Steaks
¾-1 in.
.5-2 lb.
Convec Broil #4
Shellfish .5-2 lb. 8-10 min.