Grill Cooking Chart - Viking VGSC3674BSS Use And Care Manual

GrillCooking Chart
FOOD WEIGHT
OR
I-HICKNESS
Beef
Hamburger
Steaks
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare
(140°F/60°C)
Medium
(1 d0°F/71°C)
Well-done
(170°F/77°C)
Tenderloin
"(2.5 cm)
1 1/2"
(3.8 cm)
FLAME TOTAL SUGGESTED
SIZE COOKING TIME
Med 8-15 minutes
High 8-12 minutes
High 11-16 minutes
"(2.5 cm / Med 12-20 minutes
1 1/2" to High 16-25 minutes
:3.8 cm)
1"(2.5 cm) Med 20-30 minutes
1 1/2" to High 25-35 minutes
:3.8 cm)
High 30-40 minutes
5 pounds
(2.3 kg)
SPECIAL INSTRUCTIONS
AND TIPS
Grill, turning once when
uices 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.
Remove excess fat from
edge. Slash remaining fat at
2" (5.1 cm) intervals to keep
edges from curling. Grill,
turning once.
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.
Grill Cooking Chart
FOOD
M EATS
Pork
Chops
Ribs
Ham Steaks
(fully cooked)
Hot Dogs
POULTRY
Chicken
Broiler/Fryer
Halves or
Quarters
FISH AND
SEAFOOD
Steaks
Halibut
Salmon
Swordfish
Whole
Catfish
Trout
WEIGHT
OR
THICKNESS
1/2"(1.3 cm)
1"(2.5cm)
1/2"
(1.3 cm)
2-3 pounds
(.9-1.4 kg)
4-8 ounces
(113-227g)
FLAME
SIZE
Med
Med
Med
High
Med
Low or
Med
Med
to High
Med
to High
TOTAL SUGGESTED
COOKING TIME
20-40 minutes
35-60 minutes
45-60 minutes
12-15 minutes
5-10 minutes
1-1 1/2 hours
40-60 minutes
8-15 minutes
12-20 minutes
SPECIAL INSTRUCTIONS
AND TIPS
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Slit skin before cooking.
Grill, turning once.
Place skin side up. Grill,
turn, and brush frequently
with melted butter,
margarine, oil, or marinade.
Grill, turning once; brush
with melted butter,
margarine, or oil to keep fish
moist.
'Same as for steaks)
14 15