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.

Operation

 

POULTRY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken

2 (0.9 kg) –

High

60 – 90

Place skin side up.

 

 

Broiler/Fryer

3 lbs. (1.4 kg)

 

 

Grill, turn, and

 

 

– Halves or

 

 

 

brush frequently

 

 

Quarters

 

Med

40 – 60

with melted butter,

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

Cleaning and Maintenance

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your rangetop must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF” position. Disconnect power if you are going to clean thoroughly with water.

Surface Burners

Burner grate

Burner

cap

Igniter

Burner head

Burner base*

*Note: When replacing burner head, arrow must be pointing towards back of rangetop.

Wipe up spillovers as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill-over, follow these steps:

Allow the burner and grate to cool to a safe temperature level.

Lift off the burner grate. Wash in warm soapy water.

Remove the burner cap and burner head and clean.

Burner Caps

The surface burner caps should be routinely removed and cleaned.

 

ALWAYS clean the burner caps after a spill-over. Keeping the burner

 

caps clean will prevent improper ignition and uneven flames. To clean,

 

pull burner cap straight up from the burner base. Wipe off surface

 

burner caps with warm, soapy water and a soft cloth after each use.

 

Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft

 

Scotch Brite™ pad for cooked-on foods. Dry thoroughly after cleaning.

 

For best cleaning and to avoid possible rusting, DO NOT clean in

Product

dishwasher or self-cleaning oven.

 

 

Care

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Viking VGRT548-6GSS manual Cleaning and Maintenance, Surface Burners, Burner Caps, Care

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.