Viking M0905VR manual Conventional/Convection Roasting Tips

Conventional/Convection Roasting Tips

Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item 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 meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

•Always roast meats fat side up. No basting is required when the fat side is up. Do not add water to the pan, as this will cause a steamed effect. Roasting is a dry-heat process.

•Poultry should be placed breast side up on the grid in the broiler pan. Brush poultry with melted butter, margarine, or oil before and during roasting.

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

•If using a cooking bag, foil tent, or other cover, use conventional baking rather than convection.

•When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry, insert the thermometer probe 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 reading. Check the meat thermometer 2/3 of the way through the recommended roasting time. After reading the thermometer once, insert it 1/2” (1.3 cm) further into the meat, then take a second reading. If the second reading registers below the first, continue cooking the meat.

•Roasting times always vary according to the size, shape, and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5OF to 10oF (-15oC to -12oC) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

Conventional Roasting Chart

Type and	Weight		Temperature		Conventional	Convection	Internal
Cut of Meat	(lbs)				Time	Time	Temperature
			(oF)	(oC)	(min./lb.)(min./lb.)		(oF) (oC)
BEEF
Rib Roast	4	-6	325	163
•Rare					25	20	140	60
•Medium					30	24	155	68
•Well Done					40	30	170	77
Rump Roast	4	- 6	325	163
•Medium					25	20	155	68
•Well Done					30	24	170	77
Tip Roast	3	- 4	325	163
•Medium					35	30	155	68
•Well Done					40	35	170	77
LAMB
Leg of Lamb	3	- 5	350	163	30	25	180	82
PORK
Pork Loin	3	- 5	325	163	35	30	180	82
Pork Chops
1” (2.5 cm) thick 1		- 1.5	350	177	25	20	180	82
					(Total Time)
Shoulder	5	- 8	325	163	30	25	180	82
(Bone-in)
Ham,
(fully cooked)	5		325	163	18	15	140	60
POULTRY
Chicken, whole	3	- 4	375	191	30	25	180	82
Chicken,	4		350	177	20	15	180	82
quarters
Turkey,	12 - 16		325	163	16	11	180	82
unstuffed
Turkey,	12 - 16		325	163	18	15	180	82
stuffed
Turkey Breasts	4	- 6	350	177	25	20	180	82
Cornish Hens	1	- 2	350	177	55-60	45-50	180	82
					(Total Time)

24 25