Low Broil - Viking VDSC5364GSS Use & Care Manual

Broiling Broiling
LOW BROIL
This mode uses only a fraction
of the available power to the
inner broil element for delicate
_op-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.
Broiling Instructions
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Broi ing 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 (LOW, MED or HI BROIL) is mos_ successful for
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of
mea_. Convection broiling has the advantage of broiling food slightly
quicker than conventional. Convection broiling of mea_s produces
better results, especially for thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
Broiling Tips
- ALWAYS use a broiler pan and grid for broiling. They are designed
to provide drainage of excess liquid and fat away from the cooking
surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
o Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
Broil on first side for slightly more than half the recommended _ime,
season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing
food.
e Use _ongs or a spatula to turn meats. NEVER p_erce meat with a
fork, as this allows the juices _o escape
® Remove the broiler pan from the oven t_hen you remove the
food.
Drippings wi I bake onto the pan if it is left in the heated oven after
broiling. While pan is hot, place damp paper towel over grid. Drizzle
Nith liquid dishwashing detergen_ and pour wa_er over grid. This will
make cleaning of the pan easier, or the broiler pan can be lined with
aluminum foil to make cleaning easier. Be sure the foil extends up
the side of the pan. Although it is not recommended, the grid can
also be covered with foil. Be sure to slit openings to conform with
tshe openings in the g-id so melted fat can drain through to preven_
pattering, smokinc, or the possibility of grease fire.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closesr to the oven bottom.
2. Center _ne food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven function selector _o desired broiling function and the
iempera_ure control knob to "Broil"
4. Close the door. There is no_ a detent to hold the door in the open
_ fq
95% --
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oroil stop position. Witn open door broiling the broil element does 80%
65% --
not cycle on and off. With closed door broiling the broil element 50%
might cycle on ana off if an extended broiling time is required. A 35%
built-in smoke 'eliminator" in the top of the oven helps reduce 25%
smoke and odors.
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