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

Operation
Char-Grill Assembly
(cont.)
Char-Grill Cleanup & Care
• Char-grill grates:
o May be cleaned immediately after cooking is complete and before
turning off the flame. Before cleaning the grill, turn the fame down
to a lower setting such as "MED" or "LOW". Use a soft bristle
brush to scrub the grill grate. Dip the brush frequently into a bowl
of water. Steam is created as the water contacts the hot grate. The
steam assists the cleaning process by softening the food particles.
o For a thorough cleaning of the grill grate, use grill cleaner
according to manufacturer's directions and then soak 15-20
minutes in a hot water and mild detergent solution. After soaking,
scrub with a blue Scotch-Brite pad. DO NOT use a steel wool
™
pad or abrasive cleaner, for risk of damaging the porcelain finish.
Dry thoroughly.
• Flavor-generator-plates and drip pan:
o Scrape off all burned on debris. The flavor-generator plates and
drip pan are dishwasher safe. If you choose to not wash these
components in the dishwasher, then simply soak for 15-20 minutes
in a hot water and mild detergent solution. After soaking, scrub
with a blue Scotch-Brite pad.
™
20
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
(160°F/71°C) 1-1/2" (3.8 cm) High
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
21
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.