Viking F20532A Use & Care Manual page 13

Surface Operation
Grill Cooking Chart
Weight or Flame
Food thickness size
BEEF
Hamburger 1/2"(1.3 cm) – Med
3/4" (1.9 cm)
STEAKS
Rib, Club, Porterhouse, T-Bone, Sirloin
Rare 1" (2.5 cm) High
(140°F/60°C) 1-1/2" (3.8 cm) High
Medium 1" (2.5 cm) Med
1-1/2" (3.8 cm) High
(160°F/71°C)
Well-done 1" (2.5 cm) Med
(170°F/77°C) 1-1/2" (3.8 cm) High
5 lbs. (2.3 kg) High
Tenderloin
24
Suggested Special instructions
cooking and tips
time (min)
8 – 15 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.
Remove excess fat
from edge. Slash
8 – 12
remaining fat at 2"
11 – 16
(5.1 cm) intervals to
12 – 20
keep edges from
16 – 25
curling. Grill,
20 – 30
turning once.
25 – 35
30 – 40 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.
Surface Operation
Grill Cooking Chart
Weight or Flame
Food thickness size
PORK
Chops 1/2"(1.3 cm) Med
1" (2.5 cm) Med
Ribs Med
Ham steaks 1/2" (1.3 cm) High
(fully cooked)
Hot dogs Med
POULTRY
Chicken 2 (0.9 kg) – High
Broiler/Fryer
3 lbs. (1.4 kg)
– Halves or
Quarters
Med
FISH AND SEAFOOD
Steaks 3/4" (1.9 cm) – Med to
Halibut
1" (2.5 cm) High
Salmon
Swordfish
Whole 4 oz (113 g) – Med to
Catfish
8 oz (227 g) High
Trout
25
Suggested Special instructions
cooking and tips
time (min)
20 – 40 Remove excess fat
from edge. Slash
remaining at 2"
35 – 60
(5.1 cm) intervals to
keep edges.
45 – 60 Grill, turning
occasionally. During
the last few minutes,
brush barbecue
sauce, turning
several times.
12 – 15 Remove excess fat
from edge. Slash
remaining fat at
two-inch intervals.
Grill, turning once.
5 – 10 Slit skin before
cooking. Grill,
turning once.
60 – 90 Place skin side up.
Grill, turn, and
brush frequently
with melted butter,
40 – 60
margarine, oil, or
marinade.
8 – 15 Grill, turning once,
brush with melted
butter, margarine,
or oil to keep fish
moist.
12 – 20