Viking PS0804VR Anleitung zur Fehlerbehebung PDF herunterladen (Seite 6)

GrillCookingChart

FOOD WEIGHT

OR

FHICKNESS

Beef

Hamburger

Steaks

Rib, Club,

Porterhouse,

T-Bone

Sirloin

Rare

(140°F/60°C)

Medium

(160°F/71°C)

Well-done

(170°F/77°C)

Tenderloin

"(2.5 cm)

1 1/2"

(3.8 cm)

"(2.5 cm)

1 1/2"

13.8 cm)

1 "(2.5 cm)

1 1/2"

:3.8 cm)

5 pounds

(2.3 kg)

FLAME TOTAL SUGGESTED

SIZE COOKING TIME

Med 8-15 minutes

High 8-12 minutes

High 11-16 minutes

Med 12 20 minutes

to High 16-25 minutes

Med 20-30 minutes

to High 25-35 minutes

High 30-40 minutes

SPECIAL INSTRUCTIONS

AND TIPS

Grill, turning once when

uices rise to the surface.

We recommend that ground

chuck be used fro

hamburgers, as it will give

you a juicer hamburger than

ground round. Do not leave

hamburgers unattended

since a flare-up could occur

quickly.

Remove excess fat from

edge. Slash remaining fat at

2" (5.1 cm) intervals to keep

edges from curling. Grill,

turning once.

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.

Grill Cooking Chart

FOOD

M EATS

Pork

Chops

Ribs

Ham Steaks

(fully cooked)

Hot Dogs

POULTRY

Chicken

Broiler/Fryer

Halves or

Quarters

FISH AND

SEAFOOD

Steaks

Halibut

Salmon

Swordfish

Whole

Catfish

Trout

WEIGHT

OR

THICKNESS

1/2"(1.3 cm)

1"(2.5cm)

1/2"

(1.3 cm)

2-3 pounds

(.9-1.4 kg)

3/4"-1 "

(1.9-2.5 cm)

4-8 ounces

(113-227g)

FLAME

SIZE

Med

Med

Med

High

Med

Low or

Med

Med

to High

Med

to High

TOTAL SUGGESTED

COOKING TIME

20-40 minutes

35-60 minutes

45-60 minutes

12-15 minutes

5-10 minutes

1-1 1/2 hours

40-60 minutes

8-15 minutes

12-20 minutes

SPECIAL INSTRUCTIONS

AND TIPS

Remove excess fat from

edge. Slash remaining fat at

two-inch intervals to keep

edges from curling. Grill,

turning once, and moving if

necessary. Cook well done.

Grill, turning occasionally.

During the last few minutes,

brush with barbeque sauce,

turning several times.

Remove excess fat from

edge. Slash remaining fat at

two-inch intervals. Grill,

turning once.

Slit skin before cooking.

Grill, turning once.

Place skin side up. Grill,

turn, and brush frequently

with melted butter,

margarine, oil, or marinade.

Grill, turning once; brush

with melted butter,

margarine, or oil to keep fish

moist.

Same as for steaks)

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