Viking VGIC2454BSS Use and Care Manual - Page 7

Wok Operation (If applicable) Using the Trivet Grate (Center Wok Grate) The trivet grate converts the large burner grate to a grate suitable for use with large stock pots. To use the trivet grate, place the small grate in the center of the large grate. Turn the trivet grate until the feet on the trivet grate rests inside the notches located on the center ring of the large grate. Trivet grate feet Notches Grill Operation •Turn on ventilator (separate product). •Turn control knob to HI. •Preheat on HI for 5 to 10 minutes. •Place food on grill, cook as desired. 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 1 minute, you may slide a spatula under the meat and turn it approximately 90° 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 onto the flame spreader. 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. 12 Grill Cooking Chart FOOD WEIGHT OR THICKNESS FLAME SIZE TOTAL SUGGESTED SPECIAL INSTRUCTIONS COOKING TIME AND TIPS Beef Hamburger 1/2-3/4" Med (1.3-1.9cm) 8-15 minutes Grill, turning once when juices rise to the surface. We recommend that ground chuck be used for hamburgers, as it will give you a juicer hamburger than ground round. Do not leave hamburgers unattended since a flare-up could occur quickly. Steaks Rib, Club, Porterhouse, T-Bone Sirloin Rare (140°F/60°C) 1"(2.5 cm) 1 1/2" (3.8 cm) High High Medium (160°F/71°C) 1"(2.5 cm) 1 1/2" (3.8 cm) Med to High 8-12 minutes 11-16 minutes 12-20 minutes 16-25 minutes Remove excess fat from edge. Slash remaining fat at 2" (5.1 cm) intervals to keep edges from curling. Grill, turning once. Well-done (170°F/77°C) 1"(2.5 cm) Med 1 1/2" to High (3.8 cm) 20-30 minutes 25-35 minutes Tenderloin 5 pounds High (2.3 kg) 30-40 minutes Remove surface fat and connective tissue. Fold over thin end to form uniformly thick piece. Bind with string. Grill turning to brown evenly. Brush often with melted butter, margarine or oil. Cook until rare. 13