Viking VDSC536T Use and Care Manual - Page 12

Operation Surface Operation Griddle/Simmer Plate Clean Up & Care (cont.) • After using the griddle, always remove the grease trough located in the front. Simply pull the trough towards you and lift out. Be sure to allow all surfaces to cool before removing the grease trough. The trough or tray trap needs to be cleaned after each use. A fire hazard may occur if grease is accumulated in the trough. • Note - it is normal for the griddle to darken over time. This is the sign of a well seasoned griddle. • Important: Never flood a hot griddle with cold water. This thermal shock promotes griddle warping and can cause the griddle to crack if continued over a period of time. • For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (model #GCK). This fast and effective commercial grade cleaning system will clean your griddle in a matter of minutes. To order, contact your local Viking dealer or order on the Viking website at vikingrange.com. Griddle Cooking Chart Food Temp (°F) Temp (°C) Eggs Bacon Pancakes French Toast Fish Fillets Hamburger Steaks 250-300 300-325 375-400 400 300 350 350 121-149 149-163 191-205 205 149 177 177 22 Surface Operation Char-Grill (on applicable models) The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy movement of grilling items. Beneath the grill grate is a slotted porcelainized flavor generator plate which is designed to catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plate is a two piece drip pan which catches any drippings that might pass beyond the flavor generator plate. This unique grilling system is designed to provide outdoor quality grilling indoors. Char-Grill Operation • Turn the overhead ventilation on prior to turning the grill on. • Turn the grill knob counterclockwise to HI. • Always preheat grill for 5-10 minutes before placing food on the grate. • Place food items on the grill, cook as desired. • To turn the grill off, turn the grill knob clockwise to the OFF position. Char-Grill Cooking Tips • When grilling chicken, roasts, well-done steaks or chops and thick pieces of meat, sear on HI. Then, reduce the heat setting to prevent excessive flare-up. This will allow the food to cook through without burning the outside. • After steaks, chops, or hamburgers have been allowed to sear for approximately one minute, you may slide a spatula under the meat and turn it approximately 90 degrees so that a waffle pattern will be seared onto the food. • Use a metal spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat allowing juices to escape. • Turn the meat over only once. Juices are lost when steaks, chops or hamburgers are turned several times. The best time to turn the meat is after the juices have begun to bubble to the surface. • To test for doneness, make a small slash in the center of the meat, not the edge. This will prevent loss of juices. • Occasionally there may be flare-ups or flames above the grill due to drops of fat falling on the flavor generator plates. It is normal to have some flare-up during grilling. Use a long handled spatula to move food to another area until the flames subside. • For ease of cleaning, leave the char-grill on for 10 minutes when finished grilling. This will help make cleanup easier once the char-grill has cooled down. 23 Operation