Viking DESO130TSS 用户指南
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Broiling Instructions
Broiling Tip
• 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.
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.
broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before
removing.
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.
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 Chart
Type and
Time
Cut of Meat
Weight
Setting
Rack
(minutes)
Te
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
Bone-in Breast
2- 3 lbs total
Med Broil
3 or 4
40 - 45
Bone-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
15 - 20
LAMB
Rib Chops, 1"
12 oz.
Convection Broil
4 or 5
10 - 15
Shoulder
1 lb.
Convection Broil
4 or 5
15 - 20
PORK
Loin Chops, 3/4"
1 lb.
Convection Broil
4
10 - 15
Bacon
Med Broil
5
5 - 8
FISH
Salmon Steak
1 lb.
Med Broil
4
15 - 20
Fillets
1 lb.
Med Broil
4 or 5
10 - 15