Viking Range vcqs001ss ユーザーガイド
5
Getting Ready to Cook
Gather up your gear: Professional chefs practice “mise en place,” a French term referring
to having all the ingredients necessary for a dish prepared and ready to combine up to the
point of cooking. You don’t have to be a professional chef to prepare great foods from your
C
to having all the ingredients necessary for a dish prepared and ready to combine up to the
point of cooking. You don’t have to be a professional chef to prepare great foods from your
C
4
, but take their lead and assemble all of the ingredients and grilling gear you’ll need for
your recipe before you fire up your C
4
.
Your quick grill gear checklist
•
An instant-read or digital roasting thermometer
•
Long tongs
•
A heavy spatula
•
A bowl for sauce and basting brush
•
A spray bottle with water or “mop” ingredients
•
Heavy oven mitts or potholders
•
A clean platter or baking sheet for cooked foods
Extra Grill Gear Here is a quick list of some of the “extras” you may want to use when cook-
ing on your C
ing on your C
4
.
•
V-Rack with Drip Pan
•
Pizza Stone
•
Water Pan
•
Vertical Roasters for whole chickens or a turkey
•
Rib Rack
•
Electric Fire Starter
•
Cast Iron Skillet
When is it done?
Cooking to temperature is the easiest way to achieve great results from your C
4
. We high-
ly recommend the purchase of a digital roasting thermometer, available at cooking stores
and grill suppliers. This type of thermometer allows you to monitor the internal tempera-
ture of your foods during the entire cooking process. You simply insert a probe (which is
attached by a long wire to a digital display) into the thickest part of the item you’re cook-
ing. Some models come with two display units, one that is attached to the probe and anoth-
er mobile unit that you can carry with you. There are two alternatives to the digital roast-
ing thermometer, which include an instant-read meat thermometer and a standard oven-
proof meat thermometer. Both require that you open the dome of the cooker to deter-
mine the temperature of the meat, releasing heat from the unit.
and grill suppliers. This type of thermometer allows you to monitor the internal tempera-
ture of your foods during the entire cooking process. You simply insert a probe (which is
attached by a long wire to a digital display) into the thickest part of the item you’re cook-
ing. Some models come with two display units, one that is attached to the probe and anoth-
er mobile unit that you can carry with you. There are two alternatives to the digital roast-
ing thermometer, which include an instant-read meat thermometer and a standard oven-
proof meat thermometer. Both require that you open the dome of the cooker to deter-
mine the temperature of the meat, releasing heat from the unit.
All meats continue to cook once they are removed from the grill, and the following chart
represents the temperature your items should reach when they are ready to be taken off
the heat. The temperature of your meats will continue to increase 5 to 10ºF after removal
from the C
represents the temperature your items should reach when they are ready to be taken off
the heat. The temperature of your meats will continue to increase 5 to 10ºF after removal
from the C
4
.
You’re ready to remove your items from the grill when they reach
Whole Chicken
Whole Chicken
160 to 170ºF when inserted at thickest
part of the thigh
Boneless, skinless chicken breast halves
165ºF
Whole turkey or turkey breast
170ºF
Pork loin or tenderloin
145 to 150ºF
Smoked Pork butt, shoulder or ribs
180ºF
Smoked Sausage
165ºF
Bone-in or butterflied leg of lamb
125 to 130ºF for rare to medium- rare
Steaks or beef roasts
130ºF for very rare
140ºF for rare
145ºF for medium rare
160ºF for medium
165ºF for medium-well
175ºF for well-done
140ºF for rare
145ºF for medium rare
160ºF for medium
165ºF for medium-well
175ºF for well-done
Document3 10/5/04 11:35 AM Page 5