Viking VEDO130WHBR, VESO5302SS manual Roasting Instructions, Using the Meat Probe Premiere Models

Cooking Tips

Roasting Instructions

Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate aroundthe item that is being roasted. Do not cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meatswill be browned,not dry or burned. Cook meats andpoultry directly from the refrigerator. There is no need formeat or poultry to stand at room temperature.

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9°C) and the cooking time by approximately 10 to 15%.

•Always roast meatsfat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. Do not add water to the pan asthis will cause a steamedeffect. Roasting is a dry heat process.

•Poultry should beplaced breast side upon a rack ina shallow pan. Brush poultry with melted butter, margarine,rooil before and during roasting.

•For convection roasting, do not use pans with tall sides as this will interfere with the circulation of heated air overhet food.

•When using a meat thermometer, insert the probehalfway into the center of the thickest portion of the meat. (For poultry insert the thermometerprobe between the body and leg into the thickest part of the inner thigh.)The tip of the probe should not touch bone, fat, or gristle to ensure an accurate eadingr. Check the meat temperaturehalfway through the recommended roastingtime. Afterreadingthe thermometer once,insertit

¼ inch (1.3 cm) further intothe meat, then take asecond reading. If the second temperatureregistersbelow the first, continue cooking the meat.

•Roasting times always vary according to the size, shape and quality of meats and poultry. Lesstender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roastedmeats from the oven when the thermometer registers 5° F (2° C) to 10° F

(4° C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allowroasts to stand 15 to 20 minutesafter roasting in order tomake carving easier.

•If using a cooking bag, foiltent, or other cover, use the conventional bake setting rather than either convection setting.

Using the Meat Probe (Premiere Models)

For many foods, especially r oasts and p oultry, i nternal food temperature is the best test for doneness. The meat probe takes the g uesswork ou t of r oasting by c ooking f oods t o t he e xact doneness you want. NOTE: Double oven models have a probe in the upper oven only.

Use of probes other than the one provided with this product may result in damage to the probe. Use the handles of the probe and plug when inserting and removing them from the meat and outlet.

•To avoid damaging your probe, do not use tongs to pull on the cable when removing.

•To avoid breaking the probe, make sure food is completely defrosted before inserting.

•To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.

•Never leave the probe inside the oven during a self-cleaning cycle.

•Do not store the probe in the oven.

After preparing the meat and placing on broiler pan, follow these steps for proper probe placement.

1.Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the probe. The point should rest in the center of the thickest meaty part of the roast.

2.Insert the probe completely into the meat. It should not touch the bone, fat or gristle. For roasts with no bone, insert the probe into the meatiest part of the roast. For bone-in ham or lamb, insert the probe into the center of the lowest large muscle or joint. Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.

3.When setting the probe temperature, it is recommended to set the temperature about 10° F (4° C) lower than desired internal temperature. The meat will continue to cook when removed from the oven and will reach the d esired doneness while “standing”.

Cooking Tips

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