Viking RVGR3302 Use and Care Manual - Page 16

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. "Fast" broiling is best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat. infrared 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. With Convection Broil, the broil burner comes on and runs for 3 minutes and then shuts off. Then, the convection fan comes on for 1 minute and circulates the heated air. This cycle repeats over and over until the broil cycle is shut off. Use this setting for broiling thick cuts of meats. convection broil 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 a cold broiler pan. Place broiler pan in oven. 3. Set the oven function selector to "Broil" or "Convection Broil". 4. Set the oven temperature control knob to "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. Note: With Convection Broil, the broil burner comes on and runs for 3 minutes and then shuts off. Then, the convection fan comes on for 1 minute and circulates the heated air. This cycle repeats over and over until the broil cycle is shut off. 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. 16