Viking T-series Use & Care Manual page 10

Cooking Tips
Weight or Control
Food
thickness setting
BEEF
Hamburgers 1/2" (1.3 cm) – Med
3/4" (1.9 cm)
STEAKS
Rib, club,
sirloin,
t-bone,
porterhouse
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) Med
Well-done 1" (2.5 cm) – Med-High
170˚F/77˚C 1-1/2" (3.8 cm)
Tenderloin 5 lbs (0.3 kg) High
POULTRY
Chicken
halves or 2 lbs (0.9 kg) – Med-High 1 – 1-1/2 hours
quarters 3 lbs (1.4 kg)
PORK
Chops 1/2" (1.3 cm) –
Med
1" (2.5 cm)
Med
*These times are recommendations only. Variations in cuts of meats and
personal taste may alter cooking times. Use your discretion when grilling.
Total Special
suggested instructions
cooking time* and tips
8 – 15 min. Grill, turning once
when juices rise to the
surface. We suggest
that ground chuck be
used for hamburgers,
as it will give you a
juicier hamburger. Do
not leave hamburgers
unattended since a
flare-up could occur
quickly.
Remove excess fat
from edge. Slash
remaining fat at 2"
intervals to keep
edges from curling.
Grill, turning once
8 – 12 min.
11 – 16 min.
Remove surface fat
and fatty tissue. Fold
over thin end to form
10 – 12 min.
uniformly thick piece.
16 – 25 min.
Bind with string. Grill,
turning as needed to
20 – 30 min.
brown evenly. Brush
25 – 35 min.
often with melted
margarine or oil.
30 – 40 min.
Place skin side up.
Grill, turning and
brushing frequently
40 – 60 min.
with melted
butter or oil.
20 – 40 min. Remove excess fat
from edge. Slash
35 – 60 min.
remaining fat at 2"
intervals to keep edge
from curling. Grill,
turning once, and
moving if necessary
18
Cooking Tips
Weight or Control
Food
thickness setting
PORK
Ribs Med
Ham steaks 1/2" (1.3 cm) High
Hot dogs Med
Fish
Steaks 3/4" – 1" Med-High
Halibut (0.9 – 1.4 kg)
Salmon
Swordfish
Med-High
Whole 4 – 8 ounces
Catfish (110 – 230 g)
Trout
Vegetables
Carrots Whole
Med-Low
Onions Whole Low
Potatoes Whole Low
Zucchini, Sliced (halves Med
squash or quarters)
*These times are recommendations only. Variations in cuts of meats and personal
taste may alter cooking times. Use your discretion when grilling.
19
Total Special
suggested instructions
cooking time* and tips
45 – 60 min.
Grill, turning
occasionally. During
last few minutes brush
with BBQ sauce, turn
several times.
12 – 15 min. Remove excess fat
from edge. Slash
remaining fat at
2" intervals. Grill,
turning once.
5 – 10 min. Slit skin before
cooking. Grill, turning
once.
5 – 10 min. Grill, turning once.
Brush with melted
butter, oil, or marinade
to keep fish moist.
10 – 12 min.
Grill, turning once.
Brush with melted
butter, oil, or marinade
to keep fish moist.
Scrub, don't peel.
35 – 40 min.
Wrap in foil and lay
directly on grill grate.
20 min. Butter, wrap in foil.
Turn often.
45 – 50 min.
Oil, wrap in foil.
Turn often.
30 min. Butter lightly
prevent sticking.