Conv Roast (Convection Roast) - Viking Range VER530 Use And Care Manual

Using the Oven
CONV ROAST* (Convection Roast)
The convection element runs in conjuction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in
each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over
existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc. *Note: This function uses a high-speed
convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal. You can also roast foods
using bake settings. See the "Baking" section for additional information.
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.
• 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 meats fat 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 as this will cause a steamed eff ect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow 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 the conventional bake setting rather than either convection setting.
• 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 temperature halfway through the recommended roasting time. After reading the
thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the
fi rst, 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 5˚
F (-15˚ C) to 10˚ F (-12˚ C) 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.
Food
BEEF
Rib Roast
Rare
Medium
Well Done
Rump Roast
Medium
Well Done
Tip Roast
Medium
Well Done
LAMB
Lamb Leg
PORK
Pork Loin
Pork Chops (1" thick)
Ham (fully cooked)
POULTRY
Chicken, whole
Turkey, unstuff ed
Turkey
Turkey, stuff ed
Turkey, stuff ed
Turkey breast
CONVECTION ROASTING CHART
Weithg Time (min/lb)
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
3-4 lbs
3-4 lbs
3-5 lbs
3-5 lbs
1 lb 45-50 total time
5 lbs
3-4 lbs
12-16 lbs
20-24 lbs
12-16 lbs
20-24 lbs
4-6 lbs
19
Temperature
25 325˚ F (163˚ C)
24 325˚ F (163˚ C)
30 325˚ F (163˚ C)
20 325˚ F (163˚ C)
24 325˚ F (163˚ C)
30 325˚ F (163˚ C)
35 325˚ F (163˚ C)
30 325˚ F (163˚ C)
30 325˚ F (163˚ C)
325˚ F (163˚ C)
15 325˚ F (163˚ C)
25 350˚F (177˚C)
11 325˚ F (163˚ C)
11 325˚ F (163˚ C)
9-10 325˚ F (163˚ C)
9-10 325˚ F (163˚ C)
20 325˚ F (163˚ C)