Viking Professional Custom VGRT548-4GQSS, Руководство пользователя

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G Grriillll C Co oo okkiin ng g C Ch ha arrtt
F FO OO OD D W WE EIIG GH HT T F FL LA AM ME E T TO OT TA AL L S SU UG GG GE ES ST TE ED D S SP PE EC CIIA AL L IIN NS ST TR RU UC CT TIIO ON NS S
O OR R S SIIZ ZE E C CO OO OK KIIN NG G T TIIM ME E A AN ND D T TIIP PS S
T TH HIIC CK KN NE ES SS S
B Be ee eff
Hamburger 1/2-3/4” Med 8-15 minutes Grill, turning once when
(1.3-1.9cm) juices rise to the surface.
We recommend that ground
chuck be used fro
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
S Stte ea akkss
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare
1”(2.5 cm) High 8-12 minutes Remove excess fat from
(140 o F/60 o C) 1 1/2” High 11-16 minutes edge. Slash remaining fat at
(3.8 cm) 2” (5.1 cm) intervals to keep
edges from curling. Grill,
Medium 1”(2.5 cm) Med 12-20 minutes turning once.
(160 o F/71 o C) 1 1/2” to High 16-25 minutes
(3.8 cm)
Well-done 1”(2.5 cm) Med 20-30 minutes
(170 o F/77 o C) 1 1/2” to High 25-35 minutes
(3.8 cm)
Tenderloin 5 pounds High 30-40 minutes Remove surface fat and
(2.3 kg) 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.
10
G Grriillll O Op pe erra attiio on n
•Turn on kitchen ventilation product.
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
G Grriillll C Co oo okkiin ng g T Tiip pss
•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 90
o 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 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 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 subside.
G Grriid dd dlle e C Co oo okkiin ng g C Ch ha arrtt
F Fo oo od d o o F F o o C C
Eggs 250-300 121-149
Bacon 325-350 163-177
Pancakes 375-400 191-205
French Toast 400 205
Fish Fillets 300 149
Hamburger 350 177
Steaks 350 177