Viking Range devdsc305 Manual Do Utilizador
13
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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.
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.
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Stte
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Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare
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,
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.
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.
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•Turn on ventilator (separate product).
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
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•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.
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
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.
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.
flare-up during grilling. Use a long handled spatula to move food to
another area until the flames subside.
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The trivet grate converts the large
burner grate to a grate suitable
for use with large stock pots. To
use the trivet grate, place the
small grate in the center of the
large grate. Turn the trivet grate
until the feet on the trivet grate
rests inside the notches located
on the center ring of the large
grate.
burner grate to a grate suitable
for use with large stock pots. To
use the trivet grate, place the
small grate in the center of the
large grate. Turn the trivet grate
until the feet on the trivet grate
rests inside the notches located
on the center ring of the large
grate.
Trivet grate
feet
feet
Notches
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