Viking Professional VEDO266SS User Manual page 14

C C o o n n v v e e n n t t i i o o n n a a l l B B r r o o i i l l i i n n g g
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 is
most successful for cuts of meat 1-2 inches thick. Conventional broiling is
also more suitable for flat pieces of meat. Your oven contains a top broil
element to provide additional flexibility for broiling foods such as "stuffed
lobster" and for top browning casseroles, meringues, etc. Broiling speed is
determined by the distance between the food and the broil element. On
regular conventional broiling, heat is radiated from both broil elements at
full power. For "fast" broiling, food may be as close as 2 inches to the broil
element. "Fast" broiling is best for meats where "rare to medium"
doneness is desired. The mini-broil setting is designed for "slow" broiling.
Only the center broil element operates for partial power. For "slow"
broiling, allow about 4 inches between the top surface of the food and the
broil element. "Slow" broiling is best for chicken and ham in order to broil
food without over browning it.
T T o o U U s s e e M M a a x x i i - - B B r r o o i i l l : :
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 Function Selector to Maxi-Broil and the Temperature
Control knob to Broil.
4. Close the door. There is not a detented 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.
T T o o U U s s e e M M i i n n i i - - B B r r o o i i l l : :
Follow same steps as listed above except set the Oven Function Selector to
Mini-Broil.
C C o o n n v v e e c c t t i i o o n n B B r r o o i i l l i i n n g g
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.
26
B B r r o o i i l l i i n n g g T T i i p p s s
•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 pater 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.
27