Broiling; Hi Broil; Med Broil - Viking VDSC5364GSS Use & Care Manual

Roasting
Broiling
Convection Roastin 9 Chart
Time Internal
Food Weight Temp (min/Ib) Temp
Rump roast
Medium
We aone
325 ° F 162.8 ° C]
325 ° F 162.8 ° C]
2O
24
_11 done
_amD eg
thick
325 ° F (162.8 ° C)
325 ° F 162.8 ° C)
35
30
45 - 50
_o_a time
Turkey 20 - 24 DS 325 ° F 162.8 ° C/ ""
Turkey, stuffed 20 - 24 DS 325 ° F 162.8 ° C/ 9 - 10
los 20
Note: The above information is given as a guide only.
N/A
180° F (82.2° C)
180° F/82.2 ° C)
180° F (82,2° C)
CONV BROIL*
(Convection Broil)
The top element 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
-educed since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat radiates from both broil
elements, located inthe top of
the oven cavity, atfull power.
The distance between the foods
and the broilelements
determines broiling speed. For
fastbroiling, f ood may be as
close as 2 inches (5crn', t o the
broileement or on the top rack.
Fast broilina isbest for meats
where rare to medium doneness is aesired. Use this setting for broiling
small and average cuts of meat.
MED BROIL
Inner and outer broil elements
pulse on and off to produce less
heat for slow broiling. Allow
about 4 inches (10 cm) between
the top surface of the food and
the broil element. Slow broiling
is best for chicken ano ham in
order to broi food without over-
browning it. Use this setting for
broi Ing small and average cuts
of meat.
i !
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