Viking F20543 Griddle/Simmer Plate Clean Up & Care, Griddle Cooking Chart, Char-Grill Operation

Operation

Surface Operation

Griddle/Simmer Plate Clean Up & Care

•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. 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)
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 is a slotted porcelainized flavor generator plate which is designed to catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plate is a two piece drip pan which catches any drippings that might pass beyond the flavor generator plate. This unique grilling system is designed to provide outdoor quality grilling indoors.

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.

Note: On VGSC self-clean model ranges the char-grill will not function during the self-clean cycle.

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, chop s 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 on the flavor generator plates. 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.

•For ease of cleaning, leave the char-grill on for 10 minutes when finished grilling. This will help make cleanup easier once the char-grill has cooled down.

Operation

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