Viking RVGR3302 Use and Care Manual - Page 17

Broiling Rack Positions for Broiling The broiler uses heat rays to help cook the food. Because these rays 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 25% 6 pieces of meat might not broil sufficiently at the outer 35% 5 edges. The effective cooking areas on the broiler grid for 50% 4 each rack positions are shown. 65% 80% 3 2 95% 1 Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom. Broiling Chart Type and Cut of Meat BEEF Sirloin, 1" Rare Medium Well done T-Bone, 3/4" Rare Medium Well done Hamburger, 1/2" Medium Well done CHICKEN Bnls breast, 1" Bnls breast, 1" Bone-in breast Bone-in breast Chicken pieces Chicken pieces HAM Ham slice, 1" LAMB Rib chops, 1" PORK Loin chops, 3/4" Bacon FISH Salmon steak Fillets Weight 12 oz 12 oz 12 oz 10 oz 10 oz 10 oz 1/4 lb. 1/4 lb. 1/2 lb. 1/2 lb. 2 - 3 lbs total 2 - 3 lbs total 2 - 3 lbs total 2 - 3 lbs total 1 lb. 12 oz. 1 lb. 1 lb. 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 Note: The above information is given as a guide only. Rack 3 3 3 3 3 3 3 3 3 3 1 1 3 3 3 2 2 2 2 2 Time (min) 4 5 6 4 6 8 6 8 15 15 22 20 22 20 10 8 10 3 8 8 17