Viking RDSCG2305BSS Use and Care Manual - Page 16

Operation 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. Rack Positions for Broiling Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom. 95% 6 80% 5 65% 4 50% 3 35% 2 25% 1 30 Broiling Broiling Chart Type and Cut of Meat Weight BEEF Sirloin, 1" Rare 12 oz Medium 12 oz Well done 12 oz T-Bone, 3/4" Rare 10 oz Medium 10 oz Well done 10 oz Hamburger, 1/2" Medium 1/4 lb. Well done 1/4 lb. CHICKEN Bnls breast, 1" 1/2 lb. Bnls breast, 1" 1/2 lb. Bone-in breast 2 - 3 lbs total Bone-in breast 2 - 3 lbs total Chicken pieces 2 - 3 lbs total Chicken pieces 2 - 3 lbs total HAM Ham slice, 1" 1 lb. LAMB Rib chops, 1" 12 oz. PORK Loin chops, 3/4" 1 lb. Bacon FISH Salmon steak 1 lb. Fillets 1 lb. Setting Broil Broil Broil Broil Broil Broil Broil Broil Broil Convection Broil Broil Convection Broil Broil Convection Broil Broil Convection Broil Convection Broil Broil Broil Broil Rack 3 3 3 3 3 3 3 3 3 3 1 1 3 3 3 2 2 2 2 2 Note: The above information is given as a guide only. Time (min) 4 5 6 4 6 8 6 8 15 15 22 20 22 20 10 8 10 3 8 8 31 Operation