Broiling; Broil (Infrared Broil); Convection Broil (Infrared Convection Broil) - Viking Range CVGIC5301 Use & Care Manual

Broiling

Rack Positions for Broiling
The broiler uses heat rays to help cook the food.
Because these rays travel only in straight lines, the
effective 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 sufficiently at the outer
edges. The effective 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.
Type and
Cut of Meat
BEEF
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
Medium
Well done
Hamburger, 1/2"
Medium
Well done
CHICKEN
Bnls breast, 1"
Bnls breast, 1"
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib chops, 1"
PORK
Loin chops, 3/4"
Bacon
FISH
Salmon steak
Fillets
Note: The above information is given as a guide only.
25%
35%
50%
65%
80%
95%
Broiling Chart
Weight Setting
12 oz Broil
12 oz Broil
12 oz Broil
10 oz Broil
10 oz Broil
10 oz Broil
1/4 lb. Broil
1/4 lb. Broil
1/2 lb. Broil
1/2 lb. Convection Broil
2 - 3 lbs total Broil
2 - 3 lbs total Convection Broil
2 - 3 lbs total Broil
2 - 3 lbs total Convection Broil
1 lb. Broil
12 oz. Convection Broil
1 lb. Convection Broil
Broil
1 lb. Broil
1 lb. Broil
16
Time
Rack (min)
3 4
3 5
3 6
3 4
3 6
3 8
3 6
3 8
3 15
3 15
1 22
1 20
3 22
3 20
3 10
2 8
2 10
2 3
2 8
2 8
6
5
4
3
2
1