Viking M0905VR manual Grill Cooking Chart

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,
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.

Grill Cooking Chart

FOOD	WEIGHT	FLAME	TOTAL SUGGESTED	SPECIAL INSTRUCTIONS
	OR	SIZE	COOKING TIME	AND TIPS
	THICKNESS
MEATS
Pork
Chops	1/2”(1.3 cm)	Med	20-40 minutes	Remove excess fat from
	1”(2.5cm)	Med	35-60 minutes	edge. Slash remaining fat at
				two-inch intervals to keep
				edges from curling. Grill,
				turning once, and moving if
				necessary. Cook well done.
Ribs		Med	45-60 minutes	Grill, turning occasionally.
				During the last few minutes,
				brush with barbeque sauce,
				turning several times.
Ham Steaks	1/2”	High	12-15 minutes	Remove excess fat from
(fully cooked)	(1.3 cm)			edge. Slash remaining fat at
				two-inch intervals. Grill,
				turning once.
Hot Dogs		Med	5-10 minutes	Slit skin before cooking.
				Grill, turning once.
POULTRY
Chicken
Broiler/Fryer	2-3 pounds	Low or	1-1 1/2 hours	Place skin side up. Grill,
Halves or	(.9-1.4 kg)	Med	40-60 minutes	turn, and brush frequently
Quarters				with melted butter,
				margarine, oil, or marinade.
FISH AND
SEAFOOD
Steaks
Halibut	3/4”-1”	Med	8-15 minutes	Grill, turning once; brush
Salmon	(1.9-2.5 cm)	to High		with melted butter,
Swordfish				margarine, or oil to keep fish
				moist.
Whole
Catfish	4-8 ounces	Med	12-20 minutes	(Same as for steaks)
Trout	(113-227g)	to High

14 15