Viking VMOC206SS Convection Cookbook - Page 7

Roasting Techniques Preheating the oven is not necessary for roasted meat and poultry. 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 22. Shield thin or bony areas of roasts or breast, wing tips and legs of birds to prevent overbrowning. Be sure foil does not touch trivet. Season meat and place directly on the metal broiling trivet, which holds meat out if its juices. The turntable catches the dripping. Roast meat in oven glass baking dish or shallow pyroceram casserole when you wish to make gravy. When meat is done, let it stand on carving board. Microwave gravy in the same dish. Optional utensils are metal or foil roasting pans, an oven glass baking dish or pyroceram casserole. Elevate meat on a heat-resistant, if desired, and place utensil on turntable. Roast less tender cuts of beef in heat resistant and microwave oven-safe covered casserole, or in cooking bag set in a baking dish. Covering helps tenderize meat. Check doneness after minimum time using a meat thermometer. If meat is not done, cook 5 minutes longer and check again. Let stand, tented with foil, 5 to 10 minutes before carving. 4