Viking Range VGCC530 Use & Care Manual page 15

Surface Operation
Grill Cooking Chart
Weight or
Food thickness
BEEF
Hamburger 1/2"(1.3 cm) –
3/4" (1.9 cm)
STEAKS
Rib, Club, Porterhouse, T-Bone, Sirloin
Rare 1" (2.5 cm)
(140°F/60°C) 1-1/2" (3.8 cm)
Medium 1" (2.5 cm)
(160°F/71°C) 1-1/2" (3.8 cm)
Well-done 1" (2.5 cm)
(170°F/77°C) 1-1/2" (3.8 cm)
5 lbs. (2.3 kg)
Tenderloin
Suggested Special instructions
Flame cooking and tips
size time (min)
Med 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
High 8 – 12
remaining fat at 2"
High 11 – 16
(5.1 cm) intervals to
Med 12 – 20
keep edges from
High 16 – 25
curling. Grill,
Med 20 – 30
turning once.
High 25 – 35
High 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.
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