Viking Gas Grill manual TruSear TM Infrared Cooking Chart

TruSearTM InfraredGrilling tips

Infraredgrilling produces intense heat which quickly searsthe meat. Searinglocks in flavor and juices while allowing the outer surfaceto absorb smoke and food aroma that is produced as grease and drippings are vaporized by the burner. The resultis a crisp, flavorful outside with atender, juicy inside. As a general rule, foods will cook in about 1/2 the time they would take on an ordinary grill.

•Preheat the grill.

•Ensurethat meat isfully thawed and that all excessfat is trimmed away prior to grilling.

•Leave the burner set on "HI" when placing food on the grill to sear.

•For thicker cuts of meats,adjust burner to a lower setting and continue cooking until desired doneness is reached.

NOTE: When the TruSearTM infrared burner is not use, it must be covered with

the provided stainlesssteel coverfor protection from outside elements such as rain.

TruSear TM Infrared		Cooking	Chart*
FOOD		WEIGHT OR	CONTROL	SUGGESTED
		THICKNESS	SETTING	COOKING				TIME
Chicken	Breast, Bnls		HI	2	- 3	mins		each
				side
			Reduce to MED	Cook		8 - 10 rains
				total		Turn
				occasionally					to
				prevent			burning
				outside
Hamburger		1/2 - 3/4" thick	HI	2	rains		each		side to
				sear.		Cook 6 - 8
				mins		total			Turn
				occasionaNy					to
				prevent			burning
Steaks,	Ribeye	1 1/2 ' thick	HI	3	rains		each		side for
				Rare
				4	rains		each		side for
				medium
Steaks,	Filet	1" thick	HI	3	rains		each		side for
				rare to			med		rare
				3	1/2	mins each
				side for			medium
Pork Chops		3/4" thick	HI	4	rains		each		side

*NOTE: These times are recommendations only, Variations in cuts of

meats and personal taste may alter cooking times. Use your

discretion when grilling.

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