Viking VGRT548-6GSS manual Char-Grill Assembly Char-Grill Cleanup & Care, Grill Cooking Chart

Operation

Operation

Char-Grill Assembly (cont.)

Char-Grill Cleanup & Care

•Char-grill grates:

o May be cleaned immediately after cooking is complete and before turning off the flame. Before cleaning the grill, turn the fame down to a lower setting such as “MED” or “LOW”. Use a soft bristle brush to scrub the grill grate. Dip the brush frequently into a bowl of water. Steam is created as the water contacts the hot grate. The steam assists the cleaning process by softening the food particles.

o For a thorough cleaning of the grill grate, use grill cleaner according to manufacturer’s directions and then soak 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite™pad. DO NOT use a steel wool pad or abrasive cleaner, for risk of damaging the porcelain finish. Dry thoroughly.

•Flavor-generator-plates and drip pan:

o Scrape off all burned on debris. The flavor-generator plates and drip pan are dishwasher safe. If you choose to not wash these components in the dishwasher, then simply soak for 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite™pad.

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
				(5.1 cm) intervals to
					Operation
Medium	1” (2.5 cm)	Med	12 – 20
				keep edges from
(170°F/77°C)	1-1/2” (3.8 cm)	High	25 – 35
(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.
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.

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