Viking VGBQ55404REL, VGIQ542 TruSear Infrared Grilling Tips, TruSear Infrared Cooking Chart

Cooking Tips

		Weight or	Control	Total	Special
	Food			suggested	instructions
		thickness	setting	cooking time*	and tips
	PORK
	Ribs		Med	45 – 60 min.	Grill, turning
					occasionally. During
					last few minutes brush
					with BBQ sauce, turn
					several times.
	Ham steaks	1/2” (1.3 cm)	Med-High	12 – 15 min.	Remove excess fat
					from edge. Slash
					remaining fat at
					2” intervals. Grill,
					turning once.
	Hot dogs		Med	5 – 10 min.	Slit skin before
					cooking. Grill, turning
					once.
	Fish
	Steaks	3/4” – 1”	Med-High	5 – 10 min.	Grill, turning once.
	Halibut	(0.9 – 1.4 kg)			Brush with melted
	Salmon				butter, oil, or marinade
					to keep fish moist.
	Swordfish		Med-High
	Whole	4 – 8 ounces		10 – 12 min.
					Grill, turning once.
	Catfish	(110 – 230 g)			Brush with melted
	Trout				butter, oil, or marinade
					to keep fish moist.
Operation
	Vegetables
	Carrots	Whole	Med-Low	35 – 40 min.	Scrub, don’t peel.
					Wrap in foil and lay
					directly on grill grate.
	Onions	Whole	Low	20 min.	Butter, wrap in foil.
					Turn often.
	Potatoes	Whole	Low	45 – 50 min.	Oil, wrap in foil.
					Turn often.
	Zucchini,	Sliced (halves	Med	30 min.	Butter lightly
	squash	or quarters)			prevent sticking.

*These times are recommendations only. Variations in cuts of meats and personal taste may alter cooking times. Use your discretion when grilling.

Grilling Tips

TruSear™ Infrared Grilling Tips

Infrared grilling produces intense heat which quickly sears the meat. Searing locks in flavor and juices while allowing the outer surface to absorb smoke and food aroma that is produced as grease and drippings are vaporized by the burner. The result is a crisp, flavorful outside with a tender, juicy inside. As a general rule, foods will cook in about half the time they would take on an ordinary grill.

•Preheat the grill.

•Ensure that meat is fully thawed and that all excess fat is trimmed away prior to grilling.

•Leave the burner set on “HIGH” 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 TruSear™ infrared burner is not use, it must be covered with the provided stainless steel cover for protection from outside elements such as rain.

TruSear™ Infrared Cooking Chart

		Control	Suggested
Food	Thickness	setting	cooking time*
Chicken breast,	N/A	High	2 – 3 mins. each side
boneless			cook 8 – 10 mins. total	Operation
		Reduce to	Turn occasionally to
		Med	prevent burning outside.
Hamburger	1/2 - 3/4” thick	High	2 mins. each side to sear.
			cook 6 – 8 mins. total.
			Turn occasionally to
			prevent burning.
Steaks, ribeye	1-1/2” thick	High	3 mins. each side for rare.
			4 mins. each side for
			medium.
Steaks, filet	1” thick	High	3 mins. each side for rare to
			med. rare. 3-1/2 mins each
			side for medium.
Pork chops	3/4” thick	High	4 mins. each side.

*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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