Char-Grill Operation - Viking VGRT548-6GSS Use & Care Manual

Operation
Char-Grill (on applicable models)
The optional 18,000 BTU char-grill is equipped with a single piece,
heavy-duty porcelainized cast-iron grill grate for easy movement of
grilling items. Beneath the grill grate is a slotted porcelainized flavor-
generator plate which is designed to catch drippings and circulate a
smoke flavor back into the food. Beneath the flavor-generator plate is
a two-piece drip pan which catches any drippings that might pass
beyond the flavor-generator plate. This unique grilling system is
designed to provide outdoor quality grilling indoors.
Char-Grill Assembly
Before using the char-grill, you will need to follow these steps to
properly assemble the char-grill.
• Remove the two flavor-generator plates and grill grate from the
cardboard packaging.
• Position the flavor-generator plates so that the tab on each plate is
inserted in the right, rear hole and left, front hole on the drip pans.
(See Char-Grill Assembly section on following pages.)
• After the flavor-generator plates are properly located, place the grill
grate on top of the flavor-generator plates. After this, the char-grill is
assembled and ready to use.

Char-Grill Operation

• Turn the overhead ventilation on prior to turning the grill on.
• Turn the grill knob counterclockwise to "HI".
• Always preheat the grill for 5-10 minutes before placing food on the
grill grate.
• Place food items on the grill, cook as desired.
• To turn the grill off, turn the grill knob clockwise to the "OFF"
position.
Char-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 one minute, you may slide a spatula under the meat
and turn it approximately 90 degrees 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.
18
Operation
Char-Grill Cooking Tips
(cont.)
• Turn the meat over only 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 on the flavor-generator plates. It is normal to
have some flare-up during grilling. Use a long handled spatula to
move food to another area until the flames subside.
• For ease of cleaning, leave the char-grill on for 10 minutes when
finished grilling. This will help make cleanup easier once the char-
grill has cooled down.
Char-Grill Disassembly for Cleaning
Follow these steps to disassemble the char-grill for cleaning. Make sure
the char-grill is completely cool before attempting to disassemble for
cleaning.
• Remove the char-grill grate.
• Remove the flavor-generator plates.
• Remove the drip pan. Note that the drip pan is a two-piece drip
pan.
• Located beneath the burner is the drip tray. Under normal grilling
circumstances very little if any grease will accumulate in the drip tray.
If any grease has accumulated in the drip tray, simply wipe out with a
paper towel or damp cloth.
Char-Grill Assembly
19
Grill
Flavor-
generator
plates
Two-piece
drip pan
Burner Burner Burner
Drip tray Drip tray Drip tray