Operation

Operation

Char-Grill Assembly (cont.)

Char-Grill Cleanup & Care

•Char-grill grates:

o May be cleaned immediately after cooking is complete and before turning off the flame. Before cleaning the grill, turn the fame down to a lower setting such as “MED” or “LOW”. Use a soft bristle brush to scrub the grill grate. Dip the brush frequently into a bowl of water. Steam is created as the water contacts the hot grate. The steam assists the cleaning process by softening the food particles.

o For a thorough cleaning of the grill grate, use grill cleaner according to manufacturer’s directions and then soak 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite™pad. DO NOT use a steel wool pad or abrasive cleaner, for risk of damaging the porcelain finish. Dry thoroughly.

•Flavor-generator-plates and drip pan:

o Scrape off all burned on debris. The flavor-generator plates and drip pan are dishwasher safe. If you choose to not wash these components in the dishwasher, then simply soak for 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite™pad.

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”

 

 

(140°F/60°C)

1-1/2” (3.8 cm)

High

11 – 16

 

 

(5.1 cm) intervals to

 

 

 

 

 

 

 

Operation

Medium

1” (2.5 cm)

Med

12 – 20

 

keep edges from

 

(170°F/77°C)

1-1/2” (3.8 cm)

High

25 – 35

 

(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.

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

20

21

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Viking VGRT548-6GSS manual Char-Grill Assembly Char-Grill Cleanup & Care, Grill Cooking Chart
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VGRT548-6GSS, VGRT548 specifications

The Viking VGRT548 and VGRT548-6GSS represent a sophisticated range of culinary appliances designed to elevate the home cooking experience. Ideal for both professional chefs and culinary enthusiasts, these gas ranges are engineered to deliver exceptional performance and reliability.

One of the standout features of the Viking VGRT548 series is its impressive 48-inch width, providing ample cooking space that can accommodate multiple dishes simultaneously. This extra space is complemented by six powerful burners that offer a range of heating options. The burners are capped with professional-grade brass, ensuring even heat distribution and longevity. With BTU outputs ranging from a robust 15,000 BTUs to a gentle simmer at 1,000 BTUs, the range offers versatility for various cooking needs, from searing meats to preparing delicate sauces.

The VGRT548-6GSS model enhances this experience with its innovative self-cleaning feature. This function simplifies maintenance, allowing users to focus on cooking rather than scrubbing. The high-performance oven, with a capacity of 4.6 cubic feet, provides precise temperature control and even baking results. The oven incorporates Viking’s signature convection technology, which circulates hot air for consistent cooking, ensuring that dishes cook evenly and efficiently.

Both models also come equipped with a high-intensity infrared broiler, which allows users to achieve restaurant-quality results at home. Whether caramelizing the tops of dishes or grilling meats, the broiler delivers exceptional heat intensity necessary for professional results. Additionally, the ranges feature Viking’s intuitive control knobs that offer precise heat adjustments, making it easier to achieve the desired cooking results.

The design of the Viking VGRT548 and VGRT548-6GSS combines functionality with elegance. Crafted from durable stainless steel, the range not only adds a touch of sophistication to any kitchen but also withstands the rigors of frequent use. The continuous cast iron grates are designed for easy maneuverability of pots and pans, while the LED lighting provides visibility to monitor cooking progress.

In summary, the Viking VGRT548 and VGRT548-6GSS are exceptional gas ranges that blend professional performance with sleek aesthetics. Their powerful burners, advanced cooking technologies, and user-friendly features make them a standout choice for anyone serious about cooking. Whether perfecting a simple dish or tackling an elaborate feast, these ranges offer the tools necessary to succeed in any culinary endeavor.
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