Viking VGIC245 Use And Care Manual page 8

TEMPERATURE SETTING GUIDELINES*
Heat Setting Use
Simmer Melting small quantities.
Steaming rice
Low Melting small quantities, sauces.
Low - med Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces,
gravies, puddings.
Med Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large
quantities.
Med - Hi High-temperature frying
Pan Broiling
Maintaining fast boil on large
quantities.
Hi Boiling water quickly.
Deep - fat frying in large utensil.
*NOTE: The above information is given as a
guide only. You may need to vary the heat
settings to suit your personal requirements.
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
• 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.
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.
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 done 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 90º 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 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 subsice.
5
This will help to reduce