Viking RDSCE2305BSS, RDSCE2305BWH, DSCE1304BSS manual Broiling Tips, Broiling Chart

Page 17

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.

Operation

Broiling Chart

Type and

 

 

 

Time

 

 

Cut of Meat

Weight

Setting

Rack

(min)

 

 

BEEF

 

 

 

 

 

 

Sirloin, 1"

 

 

 

 

 

 

Rare

12 oz

Conventional Broil

5

7

 

 

Medium

12 oz

Conventional Broil

5

9

 

 

Well done

12 oz

Conventional Broil

5

11

 

 

T-Bone, 3/4"

 

 

 

 

 

 

Rare

10 oz

Conventional Broil

5

5

 

 

Medium

10 oz

Conventional Broil

5

7

 

 

Well done

10 oz

Conventional Broil

5

9

 

 

Hamburger, 1/2"

 

 

 

 

 

 

Rare

1/4 lb.

Convection Broil

5

4

 

 

Medium

1/4 lb.

Convection Broil

5

7

 

 

Well done

1/4 lb.

Convection Broil

5

9

 

 

CHICKEN

 

 

 

 

 

 

Bnls breast

1 lb.

Convection Broil

4

18

 

 

Bone-in breast

2 - 2 1/2 lb.

Conventional Broil

4

20

 

 

 

 

Chicken pieces

2 - 2 1/2 lb.

Convection Broil

4

18 (min/lb)

 

 

HAM

 

 

 

 

 

 

Ham slice, 1"

1 lb.

Conventional Broil

4

22

 

 

LAMB

 

 

 

 

 

 

Loin chops, 3/4"

1 lb.

Convection Broil

4

14

 

Operation

Rib chops, 1"

12 oz.

Convection Broil

5

7

 

 

Shoulder

1 lb.

Convection Broil

5

6

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon

 

Conventional Broil

4

6

 

 

FISH

 

 

 

 

 

 

Salmon steak

1 lb.

Convection Broil

5

7

 

 

Fillets

1 lb.

Convection Broil

5

6

 

 

 

 

 

 

 

 

 

Note: The above information is given as a guide only.

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Contents Viking Use & Care Manual Congratulations Table of ContentsGetting Started Recognize Safety Symbols, Words, LabelsTo Prevent Fire or Smoke Damage Utensil Safety Electrical Shock Hazard Oven Before Using RangeGlass Rangetop Oven Functions and Settings Designer Range Features DSCE130-4BSurface Operation Oven FeaturesPreheat Using the OvenConventional and Convection Cooking Conventional and Convection Cooking TipsBaking Pan Placement TipsBaking Tips Baking ChartConvection Baking Chart Solving Baking ProblemsCommon Baking Problems/Remedies Problems Cause RemedyRoasting Tips RoastingConvection Roasting Chart Conventional Roasting ChartBroiling Instructions BroilingConv BROIL* Convection Broil Broiling Tips Broiling ChartConvection Dehydrate/Defrost Cooking Substitutes ChartsCleaning Problems on Glass Ceramic Top Cleaning and MaintenanceProblem Cause To Prevent To Remove Glass Ceramic TopOven Surfaces Control PanelControl Knobs Stainless Steel PartsSelf-Clean Cycle Replacing Oven Lights To start the Self-Clean cycleTo stop the Self-Clean cycle Care Door Removal Door Replacement and AdjustmentProblem Possible Cause and/or Remedy TroubleshootingService Information Electric Range Warranty ONE Year Full Warranty Warranty

DSCE130, RDSCE230, DSCE1304BSS, RDSCE2305BWH, RDSCE2305BSS specifications

Viking, a premium appliance brand known for its high-end kitchen equipment, offers a range of refrigerators designed to cater to both style and functionality. Among their notable models are the Viking RDSCE2305BSS, RDSCE2305BWH, DSCE1304BSS, RDSCE230, and DSCE130. Each of these refrigerators blends cutting-edge technology with luxurious design.

The Viking RDSCE2305BSS and RDSCE2305BWH models showcase a spacious interior and are equipped with a sleek stainless steel or pristine white finish, respectively. These refrigerators feature a dual compressor system that optimizes temperature and humidity levels, ensuring that the food remains fresh for longer periods. The internal ice maker is designed for maximum efficiency, producing clear ice cubes while minimizing energy consumption.

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In summary, whether it is the sophisticated design of the RDSCE2305BSS, the pristine white finish of the RDSCE2305BWH, or the compact practicality of the DSCE1304BSS and DSCE130 models, Viking refrigerators blend luxurious style with innovative technology to meet the needs of any modern kitchen.
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