Viking 3 Series Use & Care Manual page 18

Broiling
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between
the food and the broil element. Choose the rack position based on
desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for fl at pieces of meat.
Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces
better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural fl avor inside with less
shrinkage.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven temperature control knob to Broil and the Oven Selector knot to either "HI, MED, or LOW Broil".
4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element
does not cycle on and off . With closed door broiling the broil urner might cycle on and off if an extended broiling time is
required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling (not inlcuded). They are designed to provide drainage of excess liquid and fat away
from the cooking surface to help prevent splatter, smoke, and fi re.
•To keep meat from curling, slit fatty edge.
• Brush chicken and fi sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on fi rst side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
•ALWAYS pull rack out to stop position before turning or removing food.
•Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven
after broiling.
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel
only in straight lines, the eff ective cooking area of the broiler is reduced when
using the higher rack position. At high-rack positions, the rays cannot reach all
corners of the broiler grid, so larger pieces of meat might not broil suffi ciently
at the outer edges. The eff ective cooking areas on the broiler grid for each rack
position is shown
Note: Position 6 is the closest to the broiler and position 1 is the closest to the
oven bottom.
18
25%
35%
50%
65%
80%
95%