Grilling Tips - Viking VGIQ554 Use & Care Manual

Cooking Tips
Total
Weight or Control
suggested
Food
cooking time*
thickness setting
PORK
Ribs Med
Ham steaks 1/2" (1.3 cm) Med- High
Hot dogs Med
Fish
Steaks 3/4" – 1" Med-High
Halibut (0.9 – 1.4 kg)
Salmon
Swordfish
Med-High
Whole 4 – 8 ounces
Catfish (110 – 230 g)
Trout
Vegetables
Carrots Whole
Med-Low
Onions Whole Low
Potatoes Whole Low
Zucchini, Sliced (halves Med
squash or quarters)
*These times are recommendations only. Variations in cuts of meats and
personal taste may alter cooking times. Use your discretion when grilling.
18
Special
instructions
and tips
45 – 60 min.
Grill, turning
occasionally. During
last few minutes brush
with BBQ sauce, turn
several times.
12 – 15 min. Remove excess fat
from edge. Slash
remaining fat at
2" intervals. Grill,
turning once.
5 – 10 min.
Slit skin before
cooking. Grill, turning
once.
Grill, turning once.
5 – 10 min.
Brush with melted
butter, oil, or marinade
to keep fish moist.
10 – 12 min. Grill, turning once.
Brush with melted
butter, oil, or marinade
to keep fish moist.
Scrub, don't peel.
35 – 40 min.
Wrap in foil and lay
directly on grill grate.
20 min.
Butter, wrap in foil.
Turn often.
45 – 50 min.
Oil, wrap in foil.
Turn often.
30 min. Butter lightly
prevent sticking.

Grilling Tips

TruSear™ Infrared Grilling Tips
Infrared grilling produces intense heat which quickly sears the meat.
Searing locks in flavor and juices while allowing the outer surface to
absorb smoke and food aroma that is produced as grease and
drippings are vaporized by the burner. The result is a crisp, flavorful
outside with a tender, juicy inside. As a general rule, foods will cook in
about half the time they would take on an ordinary grill.
• Preheat the grill.
• Ensure that meat is fully thawed and that all excess fat is trimmed
away prior to grilling.
• Leave the burner set on "HIGH" when placing food on the grill to
sear.
• For thicker cuts of meats, adjust burner to a lower setting and
continue cooking until desired doneness is reached.
Note: When the TruSear™ infrared burner is not use, it must be
covered with the provided stainless steel cover for protection from
outside elements such as rain.
TruSear™ Infrared Cooking Chart
Control
Food
Thickness setting
Chicken breast, N/A
boneless
Reduce to
1/2 - 3/4" thick
Hamburger
Steaks, ribeye 1-1/2" thick
Steaks, filet 1" thick
Pork chops 3/4" thick
*These times are recommendations only. Variations in cuts of meats and
personal taste may alter cooking times. Use your discretion when grilling.
19
Suggested
cooking time*
High 2 – 3 mins. each side
cook 8 – 10 mins. total
Turn occasionally to
prevent burning outside.
Med
High
2 mins. each side to sear.
cook 6 – 8 mins. total.
Turn occasionally to
prevent burning.
3 mins. each side for rare.
High
4 mins. each side for
medium.
High 3 mins. each side for rare to
med. rare. 3-1/2 mins each
side for medium.
4 mins. each side.
High