Viking VGIC53616B Use and Care Manual - Page 16

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 position. 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 25% 35% 6 5 edges. The effective cooking areas on the broiler grid for 50% 4 each rack position is shown 65% 3 80% 2 Note: Position 6 is the closest to the broiler and position 95% 1 1 is the closest to the oven bottom. Operation Broiling Chart Type and Cut of Meat Weight BEEF Sirloin, 1" Rare 12 oz Medium 12 oz Well done 12 oz T-Bone, 3/4" Rare 10 oz Medium 10 oz Well done 10 oz Hamburger, 1/2" Medium 1/4 lb. Well done 1/4 lb. CHICKEN Bnls breast, 1" 1/2 lb. Bnls breast, 1" 1/2 lb. Bone-in breast 2 - 3 lbs total Bone-in breast 2 - 3 lbs total Chicken pieces 2 - 3 lbs total Chicken pieces 2 - 3 lbs total HAM Ham slice, 1" 1 lb. LAMB Rib chops, 1" 12 oz. PORK Loin chops, 3/4" 1 lb. Bacon FISH Salmon steak 1 lb. Fillets 1 lb. Setting Broil Broil Broil Broil Broil Broil Broil Broil Broil Convection Broil Broil Convection Broil Broil Convection Broil Broil Convection Broil Convection Broil Broil Broil Broil Rack 3 3 3 3 3 3 3 3 3 3 1 1 3 3 3 2 2 2 2 2 Note: The above information is given as a guide only. Time (min) 4 5 6 4 6 8 6 8 15 15 22 20 22 20 10 8 10 3 8 8 16