Viking F20455A - Manual (Page 11)

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Grilling Tips
TruSear™ Infrared Grilling Tips
Infrared grilling produces intense heat which quickly sears the meat.
Searing locks in flavor and juices while allowing the outer surface to
absorb smoke and food aroma that is produced as grease and
drippings are vaporized by the burner. The result is a crisp, flavorful
outside with a tender, juicy inside. As a general rule, foods will cook in
about half the time they would take on an ordinary grill.
• Preheat the grill.
• Ensure that meat is fully thawed and that all excess fat is trimmed
away prior to grilling.
• Leave the burner set on “HIGH” when placing food on the grill to
sear.
• For thicker cuts of meats, adjust burner to a lower setting and
continue cooking until desired doneness is reached.
NOTE: When the TruSear™ infrared burner is not use, it must be
covered with the provided stainless steel cover for protection from
outside elements such as rain.
Food Thickness
Control
setting
Suggested
cooking time*
Chicken breast,
boneless N/A High
Reduce to
Med
2 – 3 mins. each side
cook 8 – 10 mins. total
Turn occasionally to
prevent burning outside.
Hamburger 1/2 - 3/4” thick High 2 mins. each side to sear.
cook 6 – 8 mins. total.
Turn occasionally to
prevent burning.
Steaks, ribeye 1-1/2” thick High 3 mins. each side for rare.
4 mins. each side for
medium.
Steaks, filet 1” thick High 3 mins. each side for rare to
med. rare. 3-1/2 mins each
side for medium.
Pork chops 3/4” thick High 4 mins. each side.
*These times are recommendations only. Variations in cuts of meats
and personal taste may alter cooking times. Use your discretion when
grilling.
TruSear™ Infrared Cooking Chart
Using the smoker box
feature intensifies the
flavor by adding smoke to
the grilling process. The
additional smoke creates a
“cloud” around the food
which permeates meats
and vegetables for added
smoky flavor. In order to
use the smoker box,
remove the last set of
porcelain grids and flavor
generator plate on the
right hand side of the grill.
Set the smoker box in the
opening so that the front
and rear tabs rest on the
grill frame.
Wood Chip Use in Smoker Box
There are many wood chips available and selection is based
on personal taste. The most common chips used are mesquite
or hickory. Always soak the chips in water prior to putting
them into the box. Use the “HIGH” position to start the chips
smoking, then reduce the heat to a lower level to prevent
them from drying out and flaming. If the wood chips do flame
up, add a small amount of water to extinguish the flame. Use
caution when adding water to a hot box to avoid steam
burns. This tray may also be filled with water to produce
steam. Whether smoking or steaming, the grill should remain
closed as much as possible to maximize the effect.
During extended roasting periods, it is normal to add fresh
wood chips and water to the box several times. Limit the
amount of times the canopy is opened—each peek adds
about 15 minutes to the cooking time.
Smoker box
CAUTION
Handle the smoker box with care. The cover becomes
extremely hot when being used. Use sturdy, properly
insulated gloves or dry potholders.
Smoker Burner and Smoker Box