Viking F20465A - Manual (Page 14)

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T To o u usse e tth he e IIn nffrra arre ed d B Brro oiille err::
1. Arrange the oven racks in the desired position.
2. Center food on cold broiler pan and grid supplied with your oven.
Place broiler pan in oven and close the door.
3. Set the Oven Function selector to either BROIL or CONV BROIL.
4. Set the Temperature Control dial to BROIL.
B Brro oiilliin ng g T Tiip pss
•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 spatter, smoke and fire.
•Place broiler pan with food in recommended rack position.
•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 grid.
•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 possibility of grease fire.
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IIn nffrra arre ed d C Co on nvve en nttiio on na all B Brro oiilliin ng g
The broiler is an in-the-oven infrared broiler design-certified for
residential use. The method preferred by professional cooks to sear in
the nutrition, flavors, and juices of meat, poultry, and fish is now
possible in the home. The infrared broiler cooks up to 50% faster than
other methods. Its intense, penetrating heat produces a more
attractive, professional finish. The broil burner heats the metal screen
located at the top of the oven until it glows. The glowing screen
produces the infrared heat, searing the outside of broiled food and
sealing in the juices.
Broiling is a dry-heat cooking method using direct or indirect radiant
heat. It is used for small individualized cuts such as steaks, chops, and
patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm)
thick. Conventional broiling is also more suitable for flat pieces of
meat.
IIn nffrra arre ed d C Co on nvve eccttiio on n B Brro oiilliin ng g
Convection broiling has the advantage of broiling food slightly quicker
than conventional. Convection broiling of meats produces better
results especially for extra thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
R Ra acckk P Po ossiittiio on nss::
The broiler uses infrared heat rays to help cook the food. Because
these rays can travel only in straight lines, the effective cooking area of
the broiler is reduced when using the higher rack positions. 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. Position 6 is the
closest to the broiler
and position 1 is the
closest to the oven
bottom. The effective
cooking areas on the
broiler grid for each rack
position are as follows:
1 15 5% %
2 20 0% %
3 35 5% %
4 45 5% %
6 65 5% %
9 95 5% %