Viking QSC200SS Use and Care Manual - Page 4

Approximate Damper Adjustments Temperature Top 150° Smoking jerky/fish Bottom Damper Damper 300° Chicken pieces, grilling hamburger and ribs 325° Poultry, turkey breast 350° Roasting beef, pork and lamb 450° or higher Searing steaks Amount closed Amount opened Suggested Cooking Times at 325° - 350°F* Chicken (whole 60-80 min. Chicken (pieces 30-45 min. Ham 2 - 5 hrs. Turkey (whole stuffed, 18 lbs 3-4 hrs. Turkey (whole unstuffed, 12 lbs 2-3 hrs. Turkey Breast (8 lbs 2-3 hrs. Leg of Lamb 3-4 hrs. Beef Roast (8-15 lbs 2-3 hrs. Boston Butt (Bone-In, 8 lbs 3-4 hrs. *NOTE: The above information is given only as a guide. For more accurate cooking times, use a meat thermometer. Meat Thermometer Internal Temperatures Food Rare Medium Well Done Beef Poultry Lamb Pork Fish 140°F Not Rec. 140°F Not Rec. Not Rec. 160°F 170°F 160°F 160°F Not Rec. 180°F 180°F 180°F 175°F when soft & flaky Lighting the Side Burners (If applicable): First remove the burner cover or any cooking utensil from the burner grate. CAUTION: The side burner cover may be hot if the cooker is in operation. Push and turn the control knob until the High position aligns with the indicator line on the control panel. Immediately press the electronic ignition button corresponding to the burners being lit until the burner is lit or until 4 seconds pass. If the burner does not light after several attempts, wait 5 minutes to allow any accumulated gas to dissipate. If the burner will not light after several attempts, then the burner can be match lit by holding a lit match next to the burner ports. 6 7