Viking RVGR33015BSS Use & Care Manual
17
Operation
Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food.
Because these rays 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. The effective
cooking areas on the broiler grid for each rack
positions are shown.
Because these rays 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. The effective
cooking areas on the broiler grid for each rack
positions are shown.
Note: Position 6 is the closest to the broiler and
position 1 is the closest to the oven bottom.
position 1 is the closest to the oven bottom.
6
5
4
3
2
1
25%
35%
50%
65%
80%
95%
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
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.