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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Viking RDSCE2305BSS, RDSCE2305BWH, DSCE1304BSS manual Broiling Tips, Broiling Chart
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DSCE130, RDSCE230, DSCE1304BSS, RDSCE2305BWH, RDSCE2305BSS specifications

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