Viconte VC-704, Instruction Manual

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Makes 6 servings
Cooking time: Rare: 1 hour and 40 minutes, Medium: 1 hour and 50 minutes, Well done: 2 hours
4-pound boneless rib roast, tied
Salt and pepper
STEP ONE
• Rub roast well with salt and pepper.
STEP TWO
• Place wire rack into glass bowl of oven. Reduce heat to 180°C. Set rib roast directly on wire rack and roast according to time
indicated above for desired doneness. When done, turn heat off and leave roast in oven for 10 minutes before slicing.
WESTERN BEEF BARBECUE
! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature.
Makes 4 to 6 servings
Marinate: at least 4 hours or overnight
Cooking time: 1 hour and 20 minutes
1 to 1 ½ pounds petite chuck steaks or boneless short ribs
Marinade:
½ cup cider vinegar
½ cup water
1 tablespoon vegetable oil
2 tablespoons dried onion or 1 small onion finely chopped
1 tablespoon lemon pepper seasoning
½ cup canned tomato sauce
Barbecue Sauce:
Reserved marinade
1 cup canned tomato sauce
½ cup bottled barbecue sauce
1 tablespoon brown sugar
Salt to taste
STEP ONE
• In a 9x13 inch glass baking dish, combine the marinade ingredients. Place the beef in the marinade, turning once to coat.
Store, covered in the refrigerator overnight.
STEP TWO
• Lay out a sheet of heavy duty foil, measuring about 14-20 inches. Remove the meat from the marinade and lay it on the foil.
Spoon about 1/3 cup of the marinade over the meat. Bring the longer ends of the foil together folding edges over several times
to seal. Fold over remaining shorter ends to seal the package.
Viconte instruction adition VC 704 (14-3532).indd 16 19.07.2010 11:24:05