Viking 30inch 500 VGBQ Use and Care Manual - Page 11

Operation 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 Food Chicken breast, boneless Hamburger Steaks, ribeye Steaks, filet Pork chops Thickness N/A 1/2 - 3/4" thick Control setting High Reduce to Med High Suggested cooking time* 2 - 3 mins. each side cook 8 - 10 mins. total Turn occasionally to prevent burning outside. 2 mins. each side to sear. cook 6 - 8 mins. total. Turn occasionally to prevent burning. 1-1/2" thick High 3 mins. each side for rare. 4 mins. each side for medium. 1" thick 3/4" thick High High 3 mins. each side for rare to med. rare. 3-1/2 mins each side for medium. 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. 20 Smoker Box Using the smoker box feature intensifies the flavor by adding smoke to the grilling process. The additional smoke creates a "cloud" around the food which permeates meats and vegetables for added smoky flavor. In order to use the smoker box, remove the last set of porcelain grids on the right hand side of the grill. Set the smoker box in the opening so that the front and rear tabs rest on the grill frame. Smoker box Wood Chip Use in Smoker Box There are many wood chips available and selection is based on personal taste. The most common chips used are mesquite or hickory. Always soak the chips in water prior to putting them into the box. Use the "HIGH" position to start the chips smoking, then reduce the heat to a lower level to prevent them from drying out and flaming. If the wood chips do flame up, add a small amount of water to extinguish the flame. Use caution when adding water to a hot box to avoid steam burns. This tray may also be filled with water to produce steam. Whether smoking or steaming, the grill should remain closed as much as possible to maximize the effect. During extended roasting periods, it is normal to add fresh wood chips and water to the box several times. Limit the amount of times the canopy is opened-each peek adds about 15 minutes to the cooking time. CAUTION Handle the smoker box with care. The cover becomes extremely hot when being used. Use sturdy, properly insulated gloves or dry potholders. 21 Operation