Viking Range vcqs001ss Guia Da Instalação
7
Meat Thermometer Internal Temperatures
Food
Rare
Medium
Well Done
Beef
140
o
F
160
o
F
180
o
F
Poultry
Not Rec.
170
o
F
180
o
F
Lamb
140
o
F
160
o
F
180
o
F
Pork
Not Rec.
160
o
F
175
o
F
Fish
Not Rec.
Not Rec.
when soft & flaky
Lighting the Side Burners (If applicable):
First remove the burner cover or any cooking utensil from the
burner grate.
CAUTION: The side burner cover may be hot if the cooker is in
operation. Push and turn the control knob until the High position
aligns with the indicator line on the control panel. Immediately press
the electronic ignition button corresponding to the burners being lit
until the burner is lit or until 4 seconds pass. If the burner does not
light after several attempts, wait 5 minutes to allow any accumulated
gas to dissipate. If the burner will not light after several attempts,
then the burner can be match lit by holding a lit match next to the
burner ports.
aligns with the indicator line on the control panel. Immediately press
the electronic ignition button corresponding to the burners being lit
until the burner is lit or until 4 seconds pass. If the burner does not
light after several attempts, wait 5 minutes to allow any accumulated
gas to dissipate. If the burner will not light after several attempts,
then the burner can be match lit by holding a lit match next to the
burner ports.
6
7. For the best cooking results, use a meat thermometer when
cooking large pieces of meat such as beef, ham, turkey, whole
chickens, etc. The use of a meat themometer will allow you to
determine if the meat is cooked properly and safely.
chickens, etc. The use of a meat themometer will allow you to
determine if the meat is cooked properly and safely.
Temperature
Top
Bottom
Damper
Damper
150
o
Smoking jerky/fish
300
o
Chicken pieces, grilling
hamburger and ribs
hamburger and ribs
325
o
Poultry, turkey breast
350
o
Roasting beef, pork
and lamb
and lamb
450
o
Searing steaks
or higher
Approximate Damper Adjustments
Suggested Cooking Times at 325
o
- 350
o
F*
Chicken (whole) . . . . . . . . . . . . . . . . . . . . . . . . .60-80 min.
Chicken (pieces) . . . . . . . . . . . . . . . . . . . . . . . . .30-45 min.
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 5 hrs.
Turkey (whole stuffed, 18 lbs.) . . . . . . . . . . . . . .3-4 hrs.
Turkey (whole unstuffed, 12 lbs.) . . . . . . . . . . . .2-3 hrs.
Turkey Breast (8 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . .3-4 hrs.
Beef Roast (8-15 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Boston Butt (Bone-In, 8 lbs.) . . . . . . . . . . . . . . .3-4 hrs.
Chicken (pieces) . . . . . . . . . . . . . . . . . . . . . . . . .30-45 min.
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 5 hrs.
Turkey (whole stuffed, 18 lbs.) . . . . . . . . . . . . . .3-4 hrs.
Turkey (whole unstuffed, 12 lbs.) . . . . . . . . . . . .2-3 hrs.
Turkey Breast (8 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . .3-4 hrs.
Beef Roast (8-15 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Boston Butt (Bone-In, 8 lbs.) . . . . . . . . . . . . . . .3-4 hrs.
*NOTE: The above information is given only as a guide. For more
accurate cooking times, use a meat thermometer.
Amount closed
Amount opened