Viking RDMOR206SS Convection Cookbook - Page 12

Roasting Techniques To collect drippings for preparing gravy, place a microwave-safe dish below the low rack. When meat or poultry is done, remove and allow to stand covered while microwaving gravy in the same dish. Gravy 2 tablespoons fat 1 cup cooking liquid or broth 1 tablespoon all-purpose flour Pour drippings into measuring cup. Allow fat to rise to top; return 2 tablespoons to baking dish. Skim off remaining fat; discard. Add broth to make 1 cup. Set aside. Blend flour into fat in baking dish. Microwave at HIGH (100%) until lightly browned, about 3 minutes. Stir in cooking liquid. Microwave at HIGH (100%), stirring several times, until thickened and smooth. Check doneness after minimum time using a meat thermometer. Removal temperatures are listed on page 11. If meat is not done, cook 5 minutes longer and check again. Let stand, tented with foil, 5 to 10 minutes before carving. Roast less-tender cuts of meat in heat-resistant and microwave oven-safe covered casserole or in oven cooking bag set in baking dish. Covering helps tenderize meat. You may also use the SLOW COOK setting. See use and care manual for programming instructions. 10