Viking DCCG1304BIB, F20642 EN, 062509J Broiling Instructions, To Use Broil or Convection Broil

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Broiling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL (Infrared Broil)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The broil burner at the top of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the oven heats the metal screen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

until it glows. Heat radiates

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

from the GourmetGlo™ infrared

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

broiler located at the top of the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

oven cavity. The distance

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

between the foods and the broil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

infrared broil

elements determines broiling

 

 

 

 

 

 

 

 

 

speed. For “fast” broiling, food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

may be as close as 2 inches (5 cm) to the broil element or on the top rack. “Fast” broiling is best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.

Broiling

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

Operation

infrared convection broil

CONVECTION BROIL (Infrared 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. Use this setting for broiling thick cuts of meats.

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

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

3.Set the oven temperature control knob to “Broil”. Turn on the convection fan if you wish to convection broil.

4.Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.

Operation

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Contents Viking Use & Care Manual Table of Contents CongratulationsRecognize Safety Symbols, Words, Labels Getting StartedTo Prevent Fire or Smoke Damage Utensil Safety Electrical Shock Hazard Before Using Range OvenOven Functions and Settings Lighting Burners Surface Heat SettingsSurface Operation Surface Cooking TipsRack Positions Oven FeaturesCooking Vessels Convection Cooking Tips Using the OvenConventional and Convection Cooking Natural Airflow BakeBaking Pan Placement TipsConventional Baking Chart To Use Convection Bake FunctionCommon Baking Problems/Remedies Convection Baking ChartSolving Baking Problems Problems Cause RemedyTo Use Broil or Convection Broil BroilingBroiling Instructions Rack Positions for Broiling Broiling ChartBroiling Tips Convection Dehydrate Convection DehydrateConvection Defrost Convection DefrostCooking Substitutes Charts Cleaning and MaintenanceControl Panel Burner HeadBurner Base Oven SurfacesReplacing Oven Lights Door RemovalProblem Possible Cause and/or Remedy Door Replacement and AdjustmentTroubleshooting Service Information Warranty

062509J, DCCG130, DCCG13014BIB, DCCG1304BIB, F20642 EN specifications

The Viking DCCG1304BSS, F20642 EN, DCCG1304BIB, DCCG13014BIB, and DCCG130 are innovative models that have made a significant mark in the domain of gas cooktops. These products represent the pinnacle of advanced kitchen technology, combining functionality with stylish design for a diverse range of culinary needs.

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