Viking F20542B manual Grill Cooking Chart, Beef

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”
Operation	(140°F/60°C)	1-1/2” (3.8 cm)	High	11 – 16
					(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

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