Viking VDSC530 Use & Care Manual page 27

Broiling
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.
• 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 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. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent
and pour water 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 the
openings in the grid so melted fat can drain through to prevent
spattering, smoking, or the possibility of grease fire.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the closest
to the oven bottom.
Broiling Chart
Type and
Cut of Meat Weight
BEEF
Sirloin, 1"
Rare 12 oz
Medium 12 oz
Well done 12 oz
T-Bone, 3/4"
Rare 10 oz
Medium 10 oz
Well done 10 oz
Hamburger, 1/2"
Rare 1/4 lb.
Medium 1/4 lb.
Well done 1/4 lb.
CHICKEN
Bnls breast 1 lb.
Bone-in breast 2 - 2 1/2 lb. Conventional Broil
Chicken pieces 2 -2 1/2 lb.
HAM
Ham slice, 1" 1 lb.
LAMB
Rib chops, 1" 12 oz.
Shoulder 1 lb.
PORK
Loin chops, 3/4" 1 lb.
Bacon
FISH
Salmon steak 1 lb.
Fillets 1 lb.
Note: The above information is given as a guide only.
Setting Rack
Conventional Broil 3
Conventional Broil 3
Conventional Broil 3
Conventional Broil 3
Conventional Broil 3
Conventional Broil 3
Convection Broil 3
Convection Broil 3
Convection Broil 3
Convection Broil 2
2
Convection Broil 2
Conventional Broil 2
Convection Broil 3
Convection Broil 3
Convection Broil 2
Conventional Broil 2
Convection Broil 3
Convection Broil 3
25%
35%
50%
65%
80%
95%
Time
(min)
7
9
11
5
7
9
4
7
9
18
20
18 (min/lb)
22
7
6
14
6
7
6
27
6
5
4
3
2
1