Handleiding
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EN-22
Viking | RVL Single/Double Wall Oven | MVSOE6301/MVDOE6301
Broiling Instructions
Broiling directly exposes food to radiant heat (as over a fire or on top of a grill). The sear is direct and intense, and it
diers from baking or roasting in that only the top side of the food is exposed to the heat source. Broiling is a dry-heat
cooking method using direct or radiant heat. It is used for small, individual cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based
on desired results.
Conventional broiling (Lo, Med, Hi Broil) is most successful for cuts of meat 1-2 inches thick and is also more suitable for
flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional broiling.
Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and
retains more juices and natural flavor inside with less shrinkage.
Convection Broil
The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit
of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak
temperatures on the food. Use this setting for broiling thick cuts of meats.
Hi Broil
Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the
foods and broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the
broil element. Fast broiling is best for meats where rare to medium doneness is desired. Use the setting for broiling
small and average cuts of meat.
Med Broil
Inner and outer broil element pulse on and o to produce less heat for slow broiling. Allow about 4 inches (10 cm)
between the top surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil
food without over-browning it. Use this setting for broiling small and average cuts of meat.
Low Broil
This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner
broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes.
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil and the Temperature Control Knob to Broil.
4. Close the door. The oven is designed for closed door broiling/cooking only.
5. While broiling, the broil element may cycle on and o at maximum broil temperature if in use for extended periods.
6. A built in smoke “eliminator” in the top of the oven helps reduce smoke and odors. Some smoke may be noticeable
depending on food type, food placement, cooking time and with door openings.
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function Selector to Medium-Broil or Low-Broil.
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Productinformatie
| Merk | Viking |
| Model | MVSOE6301 |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 14044 MB |
