Viking RDMOR206SS Convection Cookbook - Page 11
Roasting Techniques
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Roasting Techniques Preheating the oven is not necessary for roasted meat and poultry. Place foods on low rack which holds meat out of its juices. You don't even need a pan because the turntable will catch the drippings. For moist, tender, perfectly done meat in a fraction of the conventional time, just season meat and place it in the oven and cook, following the temperature and time in chart on page 11 or use Convec Roast for whole chicken, whole turkey, turkey breast or pork loin. Optional utensils are metal or foil roasting pans, oven-glass baking dishes or Pyroceram® casseroles. Shield thin or bony areas of roasts or breast, wing tips and legs of birds to prevent overbrowning. Be sure foil does not touch rack or oven walls. 9
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9
Preheating the oven is not necessary for
roasted meat and poultry. Place foods on
low rack which holds meat out of its juices.
You don’t even need a pan because the turn-
table will catch the drippings. For moist,
tender, perfectly done meat in a fraction of
the conventional time, just season meat and
place it in the oven and cook, following the
temperature and time in chart on page 11 or
use Convec Roast for whole chicken, whole
turkey, turkey breast or pork loin.
Optional
utensils are metal or foil roasting pans, oven-glass
baking dishes or Pyroceram® casseroles.
Shield
thin or bony areas of roasts or breast, wing tips and
legs of birds to prevent overbrowning. Be sure foil does not
touch rack or oven walls.
Roasting Techniques