Broiling; Convection Broil (Infrared Convection Broil); Hi Broil; Med Broil - Viking 3 Series Use & Care Manual

Broiling

CONVECTION BROIL (Infrared Convection Broil)

The top burner operates at full power. This function is exactly the same as regular broiling
with the additional benefi t of air circulation by the motorized fan in the rear of the oven.
Smoke is reduced since the airfl ow also reduces peak temperatures on the food. Use this
setting for broiling thick cuts of meats.
convection broil

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power.
The distance between the foods and the broil elements determines broiling speed. For fast
broiling, food may be as close as 2 inches (5 cm) to the broil element. Fast broiling is best
for meats where rare to medium doneness is desired. Use this setting for broiling small and
average cuts of meat.
high broil

MED BROIL

Inner and outer broil elements pulse on and off to produce less heat for slow broiling.
Allow about 4 inches (10 cm) between the top surface of the food and the broil element.
Slow broiling is best for chicken and ham in order to broil food without overbrowning it.
Use this setting for broiling small and average cuts of meat.
medium broil

LOW BROIL

This mode uses only a fraction of the available power to the inner broil element for delicate
top-browning. The inner broil element is on for only part of the time. Use this setting to
gently brown meringue on racks 3 or 4 in 3-4 minutes.
low broil
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