Viking RDSCE2305BWH, RDSCE2305BSS manual Conv BROIL* Convection Broil, Broiling Instructions

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

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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