Broiling

Broiling Chart

 

 

Type and

 

 

 

Time

 

 

Cut of Meat

Weight

Setting

Rack

(min)

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

Sirloin, 1"

 

 

 

 

 

 

Rare

12 oz

Broil

3

4

 

 

Medium

12 oz

Broil

3

5

 

 

Well done

12 oz

Broil

3

6

 

 

T-Bone, 3/4"

 

 

 

 

 

 

Rare

10 oz

Broil

3

4

 

 

Medium

10 oz

Broil

3

6

 

 

Well done

10 oz

Broil

3

8

 

 

Hamburger, 1/2"

 

 

 

 

 

 

Medium

1/4 lb.

Broil

3

6

 

 

Well done

1/4 lb.

Broil

3

8

 

 

CHICKEN

 

 

 

 

 

 

Bnls breast, 1”

1/2 lb.

Broil

3

15

 

 

Bnls breast, 1”

1/2 lb.

Convection Broil

3

15

 

 

Bone-in breast

2 - 3 lbs total

Broil

1

22

 

 

 

Bone-in breast

2 - 3 lbs total

Convection Broil

1

20

 

 

Chicken pieces

2 - 3 lbs total

Broil

3

22

 

 

Chicken pieces

2 - 3 lbs total

Convection Broil

3

20

 

 

HAM

 

 

 

 

Operation

 

Ham slice, 1"

1 lb.

Broil

3

10

 

 

 

 

LAMB

 

 

 

 

 

 

Rib chops, 1"

12 oz.

Convection Broil

2

8

 

 

PORK

 

 

 

 

 

 

Loin chops, 3/4"

1 lb.

Convection Broil

2

10

 

 

Bacon

 

Broil

2

3

 

 

FISH

 

 

 

 

 

 

Salmon steak

1 lb.

Broil

2

8

 

 

Fillets

1 lb.

Broil

2

8

 

 

 

 

 

 

 

Note: The above information is given as a guide only.

Convection Dehydrate

Convection Dehydrate (CONVECTION BAKE)

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. With the selector set to Convection Bake and the temperature control on 200°F (93.3° C), warm air is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

1.Prepare the food as recommended.

2.Arrange the food on drying racks (not included with the oven; contact a local store handling specialty cooking utensils).

3.Set the appropriate low temperature and turn the selector to

“CONVECTON BAKE”.

CAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Operation

30

31

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Viking VGSO100SS, VGSO100SG manual Convection Dehydrate, Broiling Chart

VGSO100SS, VGSO100SG, VGSO100 specifications

The Viking VGSO100, VGSO100SG, and VGSO100SS stand as the epitome of high-performance cooking appliances. These models are designed to cater to both professional chefs and home cooking enthusiasts, offering a perfect balance of quality, function, and style.

The Viking VGSO100 series features a powerful 30-inch cooking surface equipped with six dual-stacked burners. This innovative burner design allows for precise simmering and rapid boiling, accommodating a variety of cooking techniques and preferences. The maximum output reaches a formidable 18,500 BTUs, ensuring that any dish can be prepared with speed and efficiency.

One of the standout characteristics of these models is their robust stainless steel construction, which not only contributes to the appliance's durability but also provides a sleek, modern aesthetic. The professionally-inspired design boasts seamless edges and heavy-duty knobs, offering an appealing look that complements any kitchen decor.

Another significant feature of the Viking VGSO100 series is the inclusion of a large oven with a capacity of 5.1 cubic feet. This spacious cooking chamber supports multiple racks and offers enhanced cooking versatility. Equipped with Viking's patented VariSimmer Setting, the oven allows users to maintain an optimal simmer for delicate sauces or perfectly melt chocolate without fear of burning.

The VGSO100SG and VGSO100SS models also incorporate advanced technologies such as convection cooking, which ensures even heat distribution for superior baking results. The true convection system utilizes a fan and baffle to circulate hot air, reducing cooking times and ensuring that food is evenly cooked.

Cleaning and maintenance are made simpler with the removable oven door and porcelain-coated spill trays, which are designed to resist stains and make cleanup effortless. Furthermore, the electronic ignition provides a convenient start with just a push of a button, eliminating the need for matches or lighters.

Overall, the Viking VGSO100, VGSO100SG, and VGSO100SS are engineered to meet the high demands of serious cooking while offering the elegance and functionality needed for everyday culinary adventures. With their impressive features and innovative technologies, these ranges provide both performance and style, making them a worthy addition to any kitchen.