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Broiling instructions, Broiling chart – Viking F20362B User Manual

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Broiling Instructions

Broiling Tip

• 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.

Broiling Chart

Type and

Time

Cut of Meat

Weight

Setting

Rack

(minutes)

Te

BEEF

Sirloin, 1"

Rare

14 oz

Hi Broil

5 or 6

8 - 10

Medium

14 oz

Hi Broil

5 or 6

10 - 12

Well done

14 oz

Hi Broil

5 or 6

11 - 13

T-Bone, 3/4"

Rare

10 oz

Hi Broil

5 or 6

7 - 8

Medium

10 oz

Hi Broil

5 or 6

9 - 10

Well done

10 oz

Hi Broil

5 or 6

11 - 12

Hamburger, 1/2"

Rare

1/4 lb.

Hi Broil

5 or 6

6 - 7

Medium

1/4 lb.

Hi Broil

5 or 6

7 - 8

Well done

1/4 lb.

Hi Broil

5 or 6

8 - 9

CHICKEN

Bnls Breast, 1”

1/2 lb.

Med Broil

5 or 6

15 - 20

Bnls Breast, 1”

1/2 lb.

Convection Broil

4 or 5

15 - 20

Bone-in Breast

2- 3 lbs total

Med Broil

3 or 4

40 - 45

Bone-in Breast

2- 3 lbs total Convection Broil

3 or 4

25 - 30

Chicken pieces

2- 3 lbs total

Med Broil

3 or 4

40 - 45

Chicken pieces

2- 3 lbs total Convection Broil

3

25 - 30

HAM

Ham slice, 1"

1 lb.

Med Broil

5 or 6

15 - 20

LAMB

Rib Chops, 1"

12 oz.

Convection Broil

4 or 5

10 - 15

Shoulder

1 lb.

Convection Broil

4 or 5

15 - 20

PORK

Loin Chops, 3/4"

1 lb.

Convection Broil

4

10 - 15

Bacon

Med Broil

5

5 - 8

FISH

Salmon Steak

1 lb.

Med Broil

4

15 - 20

Fillets

1 lb.

Med Broil

4 or 5

10 - 15

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