Viking Range 5 Series Use & Care Manual page 19

Broiling
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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Broiling
Broiling Chart
Type and
Cut of Meat Weight Setting
BEEF
Sirloin, 1"
Rare 12 oz Conventional Broil
Medium 12 oz Conventional Broil
Well done 12 oz Conventional Broil
T-Bone, 3/4"
Rare 10 oz Conventional Broil
Medium 10 oz Conventional Broil
Well done 10 oz Conventional Broil
Hamburger, 1/2"
Rare 1/4 lb. Convection Broil
Medium 1/4 lb. Convection Broil
Well done 1/4 lb. Convection Broil
CHICKEN
Bnls breast 1 lb. Convection Broil
Bone-in breast 2 - 2 1/2 lb. Conventional Broil
Chicken pieces 2 - 2 1/2 lb. Convection Broil
HAM
Ham slice, 1" 1 lb. Conventional Broil
LAMB
Rib chops, 1" 12 oz. Convection Broil
Shoulder 1 lb. Convection Broil
PORK
Loin chops, 3/4" 1 lb. Convection Broil
Bacon Conventional Broil
FISH
Salmon steak 1 lb. Convection Broil
Fillets 1 lb. Convection Broil
Note: The above information is given as a guide only.
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Time
Rack (min)
5 7
5 9
5 11
5 5
5 7
5 9
5 4
5 7
5 9
4 18
4 20
4 18 (min/lb)
4 22
5 7
5 6
4 14
4 6
5 7
5 6