Viking DMOR206SS Cookbook page 7

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.
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.
Roasting Techniques
4
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.
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.