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Viking F1737H User Manual

Page 8

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15

FOOD

WEIGHT

FLAME

TOTAL SUGGESTED SPECIAL INSTRUCTIONS

OR

SIZE COOKING TIME AND TIPS

THICKNESS

MEATS
Pork
Chops 1/2”(1.3 cm)

Med

20-40 minutes

Remove excess fat from

1”(2.5cm)

Med

35-60 minutes

edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.

Ribs

Med

45-60 minutes

Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.

Ham Steaks 1/2”

High

12-15 minutes

Remove excess fat from

(fully cooked) (1.3 cm)

edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.

Hot Dogs

Med

5-10 minutes

Slit skin before cooking.
Grill, turning once.

POULTRY
Chicken
Broiler/Fryer 2-3 pounds

Low or

1-1 1/2 hours

Place skin side up. Grill,

Halves or (.9-1.4 kg) Med

40-60 minutes

turn, and brush frequently

Quarters

with melted butter,
margarine, oil, or marinade.

FISH AND
SEAFOOD

Steaks

Halibut

3/4”-1”

Med

8-15 minutes

Grill, turning once; brush

Salmon (1.9-2.5 cm) to High

with melted butter,

Swordfish

margarine, or oil to keep fish
moist.

Whole

Catfish

4-8 ounces

Med

12-20 minutes

(Same as for steaks)

Trout

(113-227g) to High

Grill Cooking Chart

14

Grill Cooking Chart

FOOD

WEIGHT

FLAME

TOTAL SUGGESTED SPECIAL INSTRUCTIONS

OR

SIZE COOKING TIME AND TIPS

THICKNESS

Beef
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 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.

Steaks
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.