Viking Range ddoe301 ユーザーガイド
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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.
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
• 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.
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.
Broiling
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Broiling Chart
Note: The above information is given as a guide only.
Type and
Time
Cut of Meat
Weight
Setting
Rack
(min)
BEEF
Sirloin, 1"
Rare
14 oz
Hi Broil
5 or 6
8-10
Medium
14 oz
Hi Broil
5 or 6
10-12
Well done
14 oz
Hi Broil
5 or 6
11-13
T-Bone, 3/4"
Rare
10 oz
Hi Broil
5 or 6
7-8
Medium
10 oz
Hi Broil
5 or 6
9-10
Well done
10 oz
Hi Broil
5 or 6
11-12
Hamburger, 1/2"
Rare
1/4 lb.
Hi Broil
5 or 6
6-7
Medium
1/4 lb.
Hi Broil
5 or 6
7-8
Well done
1/4 lb.
Hi Broil
5 or 6
8-9
CHICKEN
Bnls breast 1”
1/2 lb.
Med-Broil
5 or 6
15-20
Bnls breast 1”
1/2 lb.
Convection Broil
4 or 5
15-20
Bones in Breast
2 -3 lbs. total
Med Broil
3 or 4
40-45
Bones in Breast
2 -3 lbs. total Convection Broil
3 or 4
25-30
Chicken pieces
2 -3 lbs. total
Med Broil
3 or 4
40-45
Chicken pieces
2 -3 lbs. total Convection Broil
3
25-30
HAM
Ham slice, 1"
1 lb.
Med Broil
5 or 6
22
LAMB
Rib chops, 1"
12 oz.
Convection Broil
4 or 5
7
Shoulder
1 lb.
Convection Broil
4 or 5
6
PORK
Loin chops, 3/4"
1 lb.
Convection Broil
4
14
Bacon
Med Broil
5
6
FISH
Salmon steak
1 lb.
Med Broil
4
7
Fillets
1 lb.
Med Broil
4 or 5
6