Viking Range VGCC530 Use & Care Manual page 23

Broiling
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom.
Note: The above information is given as a guide only.
95%
80%
65%
50%
35%
25%
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"
Medium 1/4 lb.
Well done 1/4 lb.
CHICKEN
Bnls breast, 1" 1/2 lb.
Bnls breast, 1" 1/2 lb.
Bone-in breast 2 - 3 lbs total
Bone-in breast 2 - 3 lbs total
Chicken pieces 2 - 3 lbs total
Chicken pieces 2 - 3 lbs total
HAM
Ham slice, 1" 1 lb.
LAMB
Rib chops, 1" 12 oz.
PORK
Loin chops, 3/4" 1 lb.
Bacon
FISH
Salmon steak 1 lb.
Fillets 1 lb.
6
5
4
3
2
1
Setting Rack
Broil 3
Broil 3
Broil 3
Broil 3
Broil 3
Broil 3
Broil 3
Broil 3
Broil 3
Convection Broil 3
Broil 1
Convection Broil 1
Broil 3
Convection Broil 3
Broil 3
Convection Broil 2
Convection Broil 2
Broil 2
Broil 2
Broil 2
23
Time
(min)
4
5
6
4
6
8
6
8
15
15
22
20
22
20
10
8
10
3
8
8