Viking QSC200SS Cookbook - Page 5

Getting Ready to Cook Gather up your gear: Professional chefs practice "mise en place," a French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. You don't have to be a professional chef to prepare great foods from your C4, but take their lead and assemble all of the ingredients and grilling gear you'll need for your recipe before you fire up your C4. Your quick grill gear checklist • An instant-read or digital roasting thermometer • Long tongs • A heavy spatula • A bowl for sauce and basting brush • A spray bottle with water or "mop" ingredients • Heavy oven mitts or potholders • A clean platter or baking sheet for cooked foods Extra Grill Gear Here is a quick list of some of the "extras" you may want to use when cooking on your C4. • V-Rack with Drip Pan • Pizza Stone • Water Pan • Vertical Roasters for whole chickens or a turkey • Rib Rack • Electric Fire Starter • Cast Iron Skillet When is it done? Cooking to temperature is the easiest way to achieve great results from your C4. We highly recommend the purchase of a digital roasting thermometer, available at cooking stores and grill suppliers. This type of thermometer allows you to monitor the internal temperature of your foods during the entire cooking process. You simply insert a probe (which is attached by a long wire to a digital display) into the thickest part of the item you're cooking. Some models come with two display units, one that is attached to the probe and another mobile unit that you can carry with you. There are two alternatives to the digital roasting thermometer, which include an instant-read meat thermometer and a standard ovenproof meat thermometer. Both require that you open the dome of the cooker to determine the temperature of the meat, releasing heat from the unit. All meats continue to cook once they are removed from the grill, and the following chart represents the temperature your items should reach when they are ready to be taken off the heat. The temperature of your meats will continue to increase 5 to 10ºF after removal from the C4. You're ready to remove your items from the grill when they reach Whole Chicken 160 to 170ºF when inserted at thickest part of the thigh Boneless, skinless chicken breast halves 165ºF Whole turkey or turkey breast 170ºF Pork loin or tenderloin 145 to 150ºF Smoked Pork butt, shoulder or ribs 180ºF Smoked Sausage 165ºF Bone-in or butterflied leg of lamb 125 to 130ºF for rare to medium- rare Steaks or beef roasts 130ºF for very rare 140ºF for rare 145ºF for medium rare 160ºF for medium 165ºF for medium-well 175ºF for well-done 5