Broiling; Broil (Infrared Broil); Convection Broil (Infrared Convection Broil) - Viking Range VGCC530 Use & Care Manual

Baking

BROIL (Infrared Broil)

The broil burner at the top of the oven heats the metal screen until it glows. Heat
radiates from the GourmetGlo™ infrared broiler located at the top of the oven
cavity. 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.

CONVECTION BROIL (Infrared Convection Broil)

The top burner operates at full power. This function is exactly the same as regular
broiling with the additional benefit of air circulation by the motorized fan in the rear
of the oven. Smoke is reduced since the airflow also reduces peak temperatures on
the food. Use this setting for broiling thick cuts of meats.
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 flat 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 flavor
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 supplied with your oven. Place broiler pan in oven.
3. Set the oven temperature control knob to "Broil". Turn on the convection fan switch if you wish to convection 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 element 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. 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.
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infrared broil
infrared convection broil