Grill Operation - Viking VGSC3674BSS Use And Care Manual

Griddle/Simmer Plate, Bake Burner, Infrared Burner
Turning the thermostat counter clockwise to any "on" position
activates a glo-bar igniter and opens an electromechanical valve in the
system to start the gas valve. The griddle has a power "ON" light
which glows when the griddle thermostat is turned on. the light cycles
on and off with the burner, it is not possible to use both the infrared
burner and the bake burners at the same time. The design of the
system will not permit this, both for control of bake/broiler and for
safety of use.
Griddle/Simmer Plate Operation
*Turn the griddle control knob to desired temperature setting.
*Always turn off when not in use, or lower the heat between cooking
loads.
Cooking Tips
*Preheat griddle to the desired temperature. Wait until light cycles off
for indication that the desired temperature has been reached and the
griddle is preheated.
*Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,
French toast, fish and sandwiches. This will help to reduce sticking.
Meats usually have enough natural oils.
*Remove food particles with a metal spatula during cooking to make
the cleanup easier and to avoid including those particles in the food.
*Do not overheat the griddle. Turn off when not in use, or lower heat
between cooking loads.
*After using and cleaning the griddle, the surface should be wiped with
a light film of cooking oil to protect the finish from rust and corrosion.
Griddle Cooking Chart
Food
Eggs
Bacon
Pancakes
French Toast
Fish Fillets
Hamburger
Steaks
°F °C
250-300 121-149
325-300 163-177
375-400 191-177
400 205
300 149
350 177
350 177
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 clone 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.
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