Viking VDSC5486GSS, VDSC5606GSS, VDSC548T6GAR, VDSC548T6QSS, VDSC5606GQTP Grill Cooking Chart, Beef

Page 13

Surface Operation

Grill Cooking Chart

 

 

 

 

 

Suggested

Special instructions

 

 

 

Weight or

Flame

cooking

and tips

 

 

Food

thickness

size

time (min)

 

 

 

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

 

 

 

 

 

 

Hamburger

1/2”(1.3 cm) –

Med

8 – 15

Grill, turning once

 

 

 

3/4” (1.9 cm)

 

 

when 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

 

Remove excess fat

 

 

 

 

 

 

from edge. Slash

 

 

Rare

1” (2.5 cm)

High

8 – 12

 

 

remaining fat at 2”

 

 

(140°F/60°C)

1-1/2” (3.8 cm)

High

11 – 16

Operation

 

(5.1 cm) intervals to

 

 

 

 

 

 

Medium

1” (2.5 cm)

Med

12 – 20

 

keep edges from

 

 

 

 

(160°F/71°C)

1-1/2” (3.8 cm)

High

16 – 25

 

 

curling. Grill,

 

 

 

 

 

 

 

 

Well-done

1” (2.5 cm)

Med

20 – 30

turning once.

 

 

(170°F/77°C)

1-1/2” (3.8 cm)

High

25 – 35

 

 

 

Tenderloin

5 lbs. (2.3 kg)

High

30 – 40

Remove surface fat

 

 

 

 

 

 

and 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.

 

 

 

 

 

 

 

Surface Operation

Grill Cooking Chart

 

 

 

Suggested

Special instructions

 

 

 

Weight or

Flame

cooking

and tips

 

 

Food

thickness

size

time (min)

 

 

 

 

 

 

 

 

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

Chops

1/2”(1.3 cm)

Med

20 – 40

Remove excess fat

 

 

 

 

 

 

from edge. Slash

 

 

 

 

 

 

remaining at 2”

 

 

 

1” (2.5 cm)

Med

35 – 60

 

 

 

(5.1 cm) intervals to

 

 

 

 

 

 

 

 

 

 

 

 

keep edges.

 

 

 

 

 

 

 

 

 

Ribs

 

Med

45 – 60

Grill, turning

 

 

 

 

 

 

occasionally. During

 

 

 

 

 

 

the last few minutes,

 

 

 

 

 

 

brush barbecue

 

 

 

 

 

 

sauce, turning

 

 

 

 

 

 

several times.

 

 

Ham steaks

1/2” (1.3 cm)

High

12 – 15

Remove excess fat

 

 

(fully cooked)

 

 

 

from edge. Slash

 

 

 

 

 

 

remaining fat at

 

 

 

 

 

 

two-inch intervals.

 

 

 

 

 

 

 

 

 

 

 

Grill, turning once.

 

 

Hot dogs

 

Med

5 – 10

Slit skin before

 

 

 

 

 

 

cooking. Grill,

 

 

 

 

 

 

turning once.

 

 

POULTRY

 

 

 

 

 

Operation

 

 

 

 

 

 

– Halves or

2 (0.9 kg) –

High

60 – 90

brush frequently

 

Chicken

Place skin side up.

 

 

Broiler/Fryer

3 lbs. (1.4 kg)

 

 

Grill, turn, and

 

 

Quarters

 

 

 

with melted butter,

 

 

 

Med

40 – 60

 

 

 

 

 

 

margarine, oil, or

 

 

 

 

 

 

marinade.

 

 

FISH AND SEAFOOD

 

 

 

 

 

 

 

 

 

 

 

 

Steaks

3/4” (1.9 cm) –

Med to

8 – 15

Grill, turning once,

 

 

 

Halibut

1” (2.5 cm)

High

 

brush with melted

 

 

Salmon

 

 

 

butter, margarine,

 

 

Swordfish

 

 

 

or oil to keep fish

 

 

 

 

 

 

moist.

 

 

Whole

4 oz (113 g) –

Med to

12 – 20

 

 

 

Catfish

8 oz (227 g)

High

 

 

 

 

Trout

 

 

 

 

 

 

 

 

 

 

 

 

 

24

25

Image 13
Contents Viking Use & Care Manual Congratulations Table of ContentsGetting Started Recognize Safety Symbols, Words, LabelsCooking Safety Child SafetyTo Prevent Fire or Smoke Damage Case of FireCleaning Safety Utensil SafetySelf-Clean Oven Heating ElementsElectrical Shock Hazard About Your ApplianceOven Before Using RangeControls Range FeaturesProduct Oven Functions and Settings Surface Operation Char-Grill Assembly Griddle/Simmer Plate Clean Up & CareChar-Grill on applicable models Char-Grill OperationChar-Grill Assembly Char-Grill Clean Up & Care Char-Grill Disassembly for CleaningBeef Grill Cooking ChartUsing the Oven Oven FeaturesCooking Vessels Rack PositionsSingle Rack Pan Multiple Rack Pan Placement Pan Placement TipsConventional and Convection Cooking Baking Tips BakingProofing Convection Baking Chart Baking ChartCommon Baking Problems/Remedies Solving Baking ProblemsProblems Cause Remedy RoastingBeef Conventional Roasting ChartBroiling Convection Roasting ChartConv BROIL* Convection Broil Broiling Instructions Broiling TipsTo Use Broil or Convection Broil Rack Positions for BroilingConvection Dehydrate Broiling ChartConvection Defrost Cleaning and Maintenance Self-Clean Cycle To stop the Self-Clean cycle To start the Self-Clean cycleReplacing Oven Lights Door Removal Door Replacement and AdjustmentCare Service Information TroubleshootingProblem Possible Cause and/or Remedy Five Year Limited Warranty on Burners Warranty