Griddle/Simmer Plate Clean Up & Care

Operation

Surface Operation

•It is not necessary to wash the griddle after every use. When light cooking is performed and AFTER the griddle has cooled, simply wipe down the surface with a clean cloth or paper towel. The oils in the food which cooked on the griddle surface will naturally season the griddle providing a “natural” non-stick surface.

•After heavy cooking is completed and the griddle is still warm enough to create steam, pour a small amount of club soda at room temperature directly on the griddle. Using a metal spatula, pull oils and food particles toward the trough in front. Wipe entire surface with a paper towel. Follow with the seasoning process of applying oil.

•Keeping the griddle well seasoned will prevent the griddle from developing surface rust. If the griddle is not used for a period of time, it must be re-seasoned. The griddle must be re-seasoned each time after it is washed.

•Non-stick cooking spray is not recommended as it contains a high water content that has a tendency to burn quickly.

•Corn oil is not recommended as it has a high sugar level. It will caramelize and burn on the surface making it very difficult to remove.

•After using the griddle, always remove the grease trough located in the front. Simply pull the trough towards you and lift out. Be sure to allow all surfaces to cool before removing the grease trough. The trough or tray trap needs to be cleaned after each use. A fire hazard may occur if grease is accumulated in the trough.

•Note - it is normal for the griddle to darken over time. This is the sign of a well seasoned griddle.

•Important: Never flood a hot griddle with cold water. This thermal shock promotes griddle warping and can cause the griddle to crack if continued over a period of time.

•For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (model #GCK). This fast and effective commercial grade cleaning system will clean your griddle in a matter of minutes. To order, contact your local Viking dealer or order on the Viking website at vikingrange.com.

Griddle Cooking Chart

Food	Temp (°F)	Temp (°C)
Food	Temp (°F)	Temp (°C)

Eggs	250-300	121-149
Bacon	300-325	149-163

Pancakes	375-400	191-205
French Toast	400	205

Fish Fillets	300	149
Hamburger	350	177

Steaks	350	177

Surface Operation

Char-Grill (on applicable models)

The optional 18,000 BTU char-grill is equipped with a single piece, heavy- duty porcelainized cast-iron grill grate for easy movement of grilling items. Beneath the grill grate are two slotted porcelainized flavor generator plates which are designed to catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plates is a two piece drip pan which catches any drippings that might pass beyond the flavor generator plates. This unique grilling system is designed to provide outdoor quality grilling indoors.

Char-Grill Assembly

Before using the char-grill, you will need to follow these steps to properly assemble the char-grill.

•Remove the two flavor generator plates and grill grate from the cardboard packaging.

•Position the flavor generator plates so that the tab on each plate is inserted in the right, rear hole and left, front hole on the drip pans. (See char-grill assembly section on following pages.)

•After the flavor generator plates are properly located, place the grill grate on top of the flavor generator plates. After this, the char-grill is assembled and ready to use.

Char-Grill Operation

•Turn the overhead ventilation on prior to turning the grill on.

•Turn the grill knob counterclockwise to HI.

•Always preheat the grill for 5-10 minutes before placing food on the grill grate.

•Place food items on the grill, cook as desired.

•To turn the grill off, turn the grill knob clockwise to the OFF position.

Char-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 one minute, you may slide a spatula under the meat and turn it approximately 90 degrees 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.

Operation

Surface Operation