Viking VGGT240SS Griddle/Simmer Plate Operation If applicable, Grill Operation If applicable

Griddle/Simmer Plate Operation (If applicable)

Griddle/Simmer Plate

Turning the thermostat counter clockwise to any “on” position activates a glo-bar igniter and opens an electromechanical valve in the system to start the gas valve. The griddle has a power “ON” light which glows when the griddle thermostat is turned on. The light cycles on and off with the burner.

•Turn the griddle control knob to desired temperature setting. Wait until light cycles off for indication that the desired temperature has been reached.

•Always turn off when not in use, or lower the heat between cooking loads.

Cooking Tips

•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes, French toast, fish and sandwiches. This will help to reduce sticking. Meats usually have enough natural oils.

•Remove food particles with a metal spatula during cooking to make the cleanup easier and to avoid including those particles in the food.

•Do not overheat the griddle. Turn it off when not in use, or lower heat between cooking loads.

•After using and cleaning the griddle, the surface should be wiped with a light film of cooking oil to protect the finish from rust and corrosion.

Griddle Cooking Chart

Food	°F	°C
Eggs	250-300	121-149
Bacon	325-350	163-177
Pancakes	375-400	191-205
French Toast	400	205
Fish Fillets	300	149
Hamburger	350	177
Steaks	350	177

Grill Operation (If applicable)

•Turn on kitchen ventilation product. •Turn control knob to HI.

•Preheat on HI for 5 to 10 minutes. •Place food on grill, cook as desired.

Grill Cooking Tips

•When grilling chicken, roasts, well done steaks or chops and thick pieces of meat, sear on HI. Then, reduce the heat setting to prevent excessive flare-up. This will allow the food to cook through without burning the outside.

•After steaks, chops, or hamburgers have been allowed to sear for approximately 1 minute, you may slide a spatula under the meat and turn it approximately 90° so that a waffle pattern will be seared onto the food.

•Use a metal spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat allowing juices to escape.

•Turn the meat over only once. Juices are lost when steaks, chops or hamburgers are turned several times. The best time to turn the meat is after the juices have begun to bubble to the surface.

•To test for doneness, make a small slash in the center of the meat, not the edge. This will prevent loss of juices.

•Occasionally there may be flare-ups or flames above the grill due to drops of fat falling onto the flame spreader. It is normal to have some flare-up during grilling. Use a long handled spatula to move food to another area until the flames subside.

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