Viking F20812A EN Broiling Instructions, To Use High-Broil, To Use Medium-Broil and Low-Broil

Cooking Tips

Broiling Instructions

Broiling is a dry-heat cookingmethod 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 etweenb the food and the broil element. Choose the rack p osition based on desired results.

Conventional broiling is most successful forcuts of meat 1-2 inches thick and is also more suitable for flat pieces of meatConvection. broiling has the advantage of broiling food slightly quicker than conventional. Convection broilingof meatsproducesbetter results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

To Use High-Broil:

1.Arrange the oven rack in the desired position before turning broiler on.

2.Center thefood on cold broiler pan and grid supplied with your oven. Place broiler pan in oven.

3.Set the Oven Function Selector toHigh-Broil and the Temperature Control Knob toBroil.

4.Close the door. There isnot a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle on andoff. With closeddoor broiling the broil element might cycle on and off if an extended broiling time is required. Abuilt-in smoke "eliminator" in the top of the oven helpsreduce smoke and odors.

To Use Medium-Broil and Low-Broil:

Follow same steps as listed above except set the Oven Function Selector to Medium-Broil or Low-Broil.

Broiling Instructions

Broiling Tip

•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 p an ca n b e 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 t he grid s o melted fat can drain t hrough t o pr event spattering, smoking, or the possibility of grease fire.

Cooking Tips

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