Viking F20465A - Manual (Page 8)

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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
MEATS
P
Po orrkk
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.
R Riib bss 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.
P PO OU UL LT TR RY Y
C Ch hiicckke en n
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.
F FIIS SH H A AN ND D
S SE EA AF FO OO OD D
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
G Grriillll C Co oo okkiin ng g C Ch ha arrtt
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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 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.
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.