high broil

Operation

Broiling

CONV BROIL* (Convection Broil)

The top elementoperatesat full

 

power.This function is exactly the

 

same as regular broilingwith 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 onthe food. Use

convection broil

this settingfor broiling thick cuts

 

of meats.

 

*Note: This function uses a high-speedconvection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foodsand the broil elementsdetermines broiling speed. For fastbroiling, food may be as close as 2 inches (5 cm) to the broil element or on

the top rack. Fast broiling isbest for meats where rare to medium

doneness is desired. Usethis setting forbroiling small andaverage cuts of meat.

MED BROIL

Inner and outer broil elements

 

pulse on and off to produce less

 

heat for slow broiling. Allow about

 

4 inches(10 cm) between the top

 

surface of the foodand the broil

 

element. Slow broiling is best for

 

chickenand ham in order to broil

 

food without over-browning it.

 

Use this setting for broiling small

 

and average cuts of meat.

medium broil

Broiling

LOW BROIL

This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes.

low 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 fo od and the broil element. Choose the rack position based on desired results.

Conventional broiling (LOW, MED or HI BROIL) is mo st 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.

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 function selector to desired broiling function and the temperature control knob to “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 o ven helps reduce smoke and odors.

Operation

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Viking F20537B EN manual Conv BROIL* Convection Broil, Broiling Instructions, This settingfor broiling thick cuts Meats
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F20537B EN specifications

The Viking F20537B EN is a remarkable tool in the realm of electrical engineering and commercial installation. With its advanced features, this model stands out for reliability and efficiency, making it an essential choice for professionals in various sectors.

One of the main characteristics of the Viking F20537B EN is its robust build quality. Constructed using high-grade materials, the device promises durability even in harsh operating environments. Its sturdy design is complemented by an ergonomic form factor that enhances ease of use during extended periods of operation.

The Viking F20537B EN boasts an array of advanced technologies that significantly enhance its performance. This model is equipped with a state-of-the-art energy management system that optimizes power consumption. By effectively monitoring and regulating energy use, it ensures that operational costs are kept to a minimum while maximizing output.

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The unit is designed with safety and compliance in mind. It adheres to stringent industry standards and includes built-in protection mechanisms to prevent overloading and overheating, thereby ensuring a long service life and reducing maintenance needs.

Versatility is a key characteristic of the Viking F20537B EN, as it can be employed across a vast range of applications, from commercial buildings to industrial set-ups. Its adaptability makes it an attractive option for both new installations and retrofitting projects.

In conclusion, the Viking F20537B EN sets a high standard in the field of installation technology. Its combination of durability, advanced energy management features, efficient connectivity options, and user-friendly design makes it an ideal choice for professionals seeking reliability and versatility in their tools. Whether for new projects or existing installations, the Viking F20537B EN is a sound investment that promises excellent performance and longevity.
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