Viking VGCC5488BGG 手册
Operation
29
28
Operation
Surface Operation
Grill Cooking Chart
Food
Weight or
thickness
Flame
size
Suggested
cooking
time (min)
Special instructions
and tips
BEEF
Hamburger
1/2”(1.3 cm) –
3/4” (1.9 cm)
Med
8 – 15
Grill, turning once
when 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.
when 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.
STEAKS
Rib, Club, Porterhouse, T-Bone, Sirloin
Remove excess fat
from edge. Slash
remaining fat at 2”
(5.1 cm) intervals to
keep edges from
curling. Grill,
turning once.
from edge. Slash
remaining fat at 2”
(5.1 cm) intervals to
keep edges from
curling. Grill,
turning once.
Rare
(140°F/60°C)
(140°F/60°C)
1” (2.5 cm)
1-1/2” (3.8 cm)
High
High
High
8 – 12
11 – 16
Medium
(160°F/71°C)
(160°F/71°C)
1” (2.5 cm)
1-1/2” (3.8 cm)
Med
High
High
12 – 20
16 – 25
16 – 25
Well-done
(170°F/77°C)
(170°F/77°C)
1” (2.5 cm)
1-1/2” (3.8 cm)
Med
High
High
20 – 30
25 – 35
25 – 35
Tenderloin
5 lbs. (2.3 kg)
High
30 – 40
Remove surface fat
and 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.
and 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.
Surface Operation
Grill Cooking Chart
Food
Weight or
thickness
Flame
size
Suggested
cooking
time (min)
Special instructions
and tips
PORK
Chops
1/2”(1.3 cm)
Med
20 – 40
Remove excess fat
from edge. Slash
remaining at 2”
(5.1 cm) intervals to
keep edges.
from edge. Slash
remaining at 2”
(5.1 cm) intervals to
keep edges.
1” (2.5 cm)
Med
35 – 60
Ribs
Med
45 – 60
Grill, turning
occasionally. During
the last few minutes,
brush barbecue
sauce, turning
several times.
occasionally. During
the last few minutes,
brush barbecue
sauce, turning
several times.
Ham steaks
(fully cooked)
(fully cooked)
1/2” (1.3 cm)
High
12 – 15
Remove excess fat
from edge. Slash
remaining fat at
two-inch intervals.
Grill, turning once.
from edge. Slash
remaining fat at
two-inch intervals.
Grill, turning once.
Hot dogs
Med
5 – 10
Slit skin before
cooking. Grill,
turning once.
cooking. Grill,
turning once.
POULTRY
Chicken
Broiler/Fryer
– Halves or
– Halves or
Quarters
2 (0.9 kg) –
3 lbs. (1.4 kg)
High
60 – 90
Place skin side up.
Grill, turn, and
brush frequently
with melted butter,
margarine, oil, or
marinade.
Grill, turn, and
brush frequently
with melted butter,
margarine, oil, or
marinade.
Med
40 – 60
FISH AND SEAFOOD
Steaks
Halibut
Salmon
Swordfish
Salmon
Swordfish
3/4” (1.9 cm) –
1” (2.5 cm)
Med to
High
8 – 15
Grill, turning once,
brush with melted
butter, margarine,
or oil to keep fish
moist.
brush with melted
butter, margarine,
or oil to keep fish
moist.
Whole
Catfish
Trout
Trout
4 oz (113 g) –
8 oz (227 g)
Med to
High
12 – 20