Viking F131D - Manual (Page 13)

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 spatter, smoke and fire.
•Place broiler pan with food in recommended rack position.
•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 grid.
•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 possibility of grease fire.
In the VGSO100, position 6 is
the closest to the broiler and
position 1 is the closest to the
oven bottom.
In the VGSO166, position 4 is
the closest to the broiler and
position 1 is the closest to the
oven bottom.
Note the approximate effective
cooking areas on the broiler
grid for each rack position.
25
VGSO100
VGSO166
25%
35%
50%
65%
80%
95%
25%
35%
65%
95%
To use the Infrared Broiler:
VGSO100
1. Arrange the oven racks in the desired position.
2. Center food on cold broiler pan and grid supplied with your oven. Place
broiler pan in oven and close the door.
3. Set the oven function selector to either BROIL or CONVECTION BROIL.
VGSO166
1. Arrange the oven racks in the desired position.
2. Center food on cold broiler pan and grid supplied with your oven. Place
broiler pan in oven and close the door.
3. Set the oven function selector to either BROIL or CONVECTION BROIL.
4. Press BROIL. Press the UP button for high broil or the DOWN button for
low broil. HI or LO will appear depending on which button is pressed.
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Infrared Conventional Broiling
The broiler is an in-the-oven infrared broiler design-certified for residential use.
The method preferred by professional cooks to sear in the nutrition, flavors,
and juices of meat, poultry, and fish is now possible in the home. The infrared
broiler cooks up to 50% faster than other methods. Its intense, penetrating
heat produces a more attractive, professional finish. The broil burner at the top
of the oven heats the metal screen until it glows. The Gourmet Glow
TM infrared
broiler produces 1500°F (815.5°C) infrared heat quickly searing the outside of
broiled foods and sealing in juices
Broiling is a dry-heat cooking method using direct or indirect radiant heat. It is
used for small individualized cuts such as steaks, chops, and patties. Broiling is
most successful for cuts 1-2 inches (2.54-5.1 cm) thick. Conventional broiling is
also more suitable for flat pieces of meat.
VGSO166 broiler features a HI and LO broil function. The LO broil function
should be used for slow broiling since the unit will cycle on and off frequently.
The HI broil function should be used for fast broiling as the unit will cycle less
frequently.
Infrared Convection Broiling
Convection broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results especially
for extra thick cuts. The meat sears on the outside and retains more juices and
natural flavor inside with less shrinkage.
Rack Positions:
The broiler uses infrared heat rays to help cook the food. Because these rays
can travel only in straight lines, the effective cooking area of the broiler is
reduced when using the higher rack positions. At high rack positions, the rays
cannot reach all corners of the broiler grid, so larger pieces of meat might not
broil sufficiently at the outer edges.