Viking RDSCG2305BSS Use and Care Manual - Page 15

Broiling BROIL Heat radiates from the broiler located at the top of the oven cavity. The distance between the foods and the broil elements determines broiling speed. For "fast" broiling, food may be as close as 2 inches (5 cm) to the broil element or infrared broil on the top rack. "Fast" broiling is best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat. convection broil CONVECTION BROIL The top burner 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 reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats. Broiling Broiling Instructions 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 speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results. Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. 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. To Use Broil or Convection Broil 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 "Broil" or "Convection Broil" and the temperature knob to "Broil". 4. Set the oven temperature control knob to "Broil". Turn on the convection fan if you wish to convection broil. 5. Close the door. There is not a detent to hold the door in the open broil stop position as only closed door broiling is recommended for this range. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. Operation Operation 28 29