Viking F20945B manual Conv Broil Convection Broil, Broiling Instructions

Operation

Broiling

CONV BROIL (Convection Broil)

The top element 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.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at

full power. The distance between the foods and the 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.

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 food and the broil element. Slow broiling is best for chicken and ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of meat.

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.

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 (LOW, MED or HI BROIL) 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

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 oven helps reduce smoke and odors.

Operation

38 39