Viking VGBQ554, VGIQ55404REN, VGIQ55404REL, VGIQ54203REL, VGBQ542 Cooking Tips, Thickness Setting

Operation

Cooking Tips

Grilling can be either an open or closed canopy process. Open canopy grilling is excellent for foods requiring quick searing like steaks, burgers, chops, and hot dogs. Closed canopy grilling is similar to roasting in an oven. Food is cooked by heat reflection from the cover as well as heat from the burners below.

•When grilling chicken, roasts, well-done steaks or chops, and thick pieces of meat, sear on “HIGH.” Then reduce the heat setting to prevent excessive flareup. This will allow the food to cook through without burning on the outside.

•When grilling large pieces of meat, use a meat thermometer to ensure that meats are either rare, medium or wellcooked.

•After steaks, chops, or hamburgers have been allowed to sear for approximately 1 minute, you might want to slide a spatula under the meat and turn it approximately 90° so that a waffle pattern will be seared onto the food.

•Use a metal spatula or tongs instead of a fork to turn the meat. A fork will puncture the meat, allowing juices to escape.

•Turn the meat over only once. Juices are lost when steaks, chops, 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 across 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 onto the ceramic briquette trays. It is normal to have some flare-up during grilling. If necessary, use a long spatula to move food to another area until the flames subside.

Cooking Tips

	Weight or	Control	Total	Special
Food			suggested	instructions
	thickness	setting	cooking time*	and tips
BEEF
Hamburgers	1/2” (1.3 cm) –	Med	8 – 15 min.	Grill, turning once
	3/4” (1.9 cm)			when juices rise to the
				surface. We suggest
				that ground chuck be
				used for hamburgers,
				as it will give you a
				juicier hamburger. Do
				not leave hamburgers
				unattended since a
				flare-up could occur
				quickly.
STEAKS
Rib, club,				Remove excess fat
sirloin,				from edge. Slash
t-bone,				remaining fat at 2”
				intervals to keep
porterhouse
				edges from curling.
Rare	1” (2.5 cm) –	High	8 – 12 min.	Grill, turning once
140˚F/60˚C	1-1/2” (3.8 cm)	Med-High	11 – 16 min.	Remove surface fat
				and fatty tissue. Fold
Medium	1” (2.5 cm) –	Med	10 – 12 min.	over thin end to form
160˚F/71˚C	1-1/2” (3.8 cm)	Med	16 – 25 min.	uniformly thick piece.
				Bind with string. Grill,
Well-done	1” (2.5 cm) –	Med-High	20 – 30 min.	turning as needed to
				brown evenly. Brush	Operation
POULTRY	1-1/2” (3.8 cm)		25 – 35 min.
170˚F/77˚C				often with melted
Tenderloin	5 lbs (0.3 kg)	Med-High	30 – 40 min.	margarine or oil.
Chicken				Place skin side up.
halves or	2 lbs (0.9 kg) –	Med-High	1 – 1-1/2 hours	Grill, turning and
quarters	3 lbs (1.4 kg)		40 – 60 min.	brushing frequently
				with melted
				butter or oil.
PORK
Chops	1/2” (1.3 cm) –	Med	20 – 40 min.	Remove excess fat
	1” (2.5 cm)	Med	35 – 60 min.	from edge. Slash
				remaining fat at 2”
				intervals to keep edge
				from curling. Grill,
				turning once, and
				moving if necessary

*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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