Viking VGIC4886QSS, VGRC485, VGRC3656MJBR, VGIC536 Grill Operation, Wok Operation If applicable

Wok Operation (If applicable)

Using the Trivet Grate (Center Wok Grate)

The trivet grate converts the large burner grate to a grate suitable for use with large stock pots. To use the trivet grate, place the small grate in the center of the large grate. Turn the trivet grate until the feet on the trivet grate rests inside the notches located on the center ring of the large grate.

Grill Operation

•Turn on ventilator (separate product). •Turn control knob to HI.

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

Trivet grate feet

Notches

Grill Cooking Chart

FOOD	WEIGHT	FLAME	TOTAL SUGGESTED	SPECIAL INSTRUCTIONS
	OR	SIZE	COOKING TIME	AND TIPS
	THICKNESS
Beef
Hamburger	1/2-3/4”	Med	8-15 minutes	Grill, turning once when
	(1.3-1.9cm)			juices rise to the surface.
				We recommend that ground
				chuck be used for
				hamburgers, as it will give
				you a juicer hamburger than
				ground round. Do not leave
				hamburgers unattended
				since a flare-up could occur
				quickly.
Steaks
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare	1”(2.5 cm)	High	8-12 minutes	Remove excess fat from
(140oF/60oC)	1 1/2”	High	11-16 minutes	edge. Slash remaining fat at
	(3.8 cm)			2” (5.1 cm) intervals to keep
				edges from curling. Grill,

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 90o 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.

12

Medium	1”(2.5 cm)	Med	12-20 minutes	turning once.
(160oF/71oC)	1 1/2”	to High	16-25 minutes
	(3.8 cm)
Well-done	1”(2.5 cm)	Med	20-30 minutes
(170oF/77oC)	1 1/2”	to High	25-35 minutes
	(3.8 cm)
Tenderloin	5 pounds	High	30-40 minutes	Remove surface fat and
	(2.3 kg)			connective tissue. Fold over
				thin end to form uniformly
				thick piece. Bind with string.
				Grill turning to brown evenly.
				Brush often with melted
				butter, margarine or oil.
				Cook until rare.

13