Outdoor Products
Page 44
hard wire direct with separate 15-amp minimum 2-wire with door open 25" (63.5 cm) 28" (71.1 cm) 33 3/4" (85.7 cm) 9 1/4" (23.5 cm) 23 3/8" (59.4 cm) minimum 120VAC/...
hard wire direct with separate 15-amp minimum 2-wire with door open 25" (63.5 cm) 28" (71.1 cm) 33 3/4" (85.7 cm) 9 1/4" (23.5 cm) 23 3/8" (59.4 cm) minimum 120VAC/...
Outdoor Kitchen Planning Guide
Page 12
...is designed, 90 or 135 degree filler strips will need to be used. The countertop will be needed. filler whenever two Viking appliances are several situations where 4"W. The general specifications for the void area underneath the countertop that 8" is required for any non...Filler Strips Many installations include a "turn . back panel whenever a Viking outdoor grill is used in the layout. IMPORTANT: When using a VCF90, do not install a warming drawer base cabinet directly adjacent to be used. PLANNING YOUR VIKING OUTDOOR KITCHEN *Please note: If a VFLR4 is used in an ...
...is designed, 90 or 135 degree filler strips will need to be used. The countertop will be needed. filler whenever two Viking appliances are several situations where 4"W. The general specifications for the void area underneath the countertop that 8" is required for any non...Filler Strips Many installations include a "turn . back panel whenever a Viking outdoor grill is used in the layout. IMPORTANT: When using a VCF90, do not install a warming drawer base cabinet directly adjacent to be used. PLANNING YOUR VIKING OUTDOOR KITCHEN *Please note: If a VFLR4 is used in an ...
Use and Care Manual
Page 6
... food to be smoked. 6. The additional smoke generated creates a "cloud" around food which permeates meats and vegetables for cold smoking. 1. Place food to be smoked directly on oven rack or on all sides when sheet pan is normal to add fresh wood chunks to the ash pan several onion slices to...
... food to be smoked. 6. The additional smoke generated creates a "cloud" around food which permeates meats and vegetables for cold smoking. 1. Place food to be smoked directly on oven rack or on all sides when sheet pan is normal to add fresh wood chunks to the ash pan several onion slices to...
Use and Care Manual
Page 7
...5. Arrange the pork butts evenly fat side down to 225°F and hold temperature steady. Trim fat down on the bottom rack directly above the fire box opening. Bring smoker temperature to approximately 1/8". Remove cooked briskets and add your favorite bbq sauce or just eat... of your favorite seasoning rub. Completely cover the pieces with soaked wood chunks. 2. Fill the ash pan with your smoker. Place each butt directly onto rack. 3. Operation Cold Smoking Chart Food Type Beef Pork Chicken Duck Game (venison) Salmon/Tuna Fillets Shellfish (shrimp, scallops, oysters, ...
...5. Arrange the pork butts evenly fat side down to 225°F and hold temperature steady. Trim fat down on the bottom rack directly above the fire box opening. Bring smoker temperature to approximately 1/8". Remove cooked briskets and add your favorite bbq sauce or just eat... of your favorite seasoning rub. Completely cover the pieces with soaked wood chunks. 2. Fill the ash pan with your smoker. Place each butt directly onto rack. 3. Operation Cold Smoking Chart Food Type Beef Pork Chicken Duck Game (venison) Salmon/Tuna Fillets Shellfish (shrimp, scallops, oysters, ...
Use and Care Manual
Page 8
...repeat the seasoning process listed in the bottom of this manual. This will need to remove any remaining items from the unit. Place ribs directly onto rack or partially wrapped in tin foil with meat side up of grease in the Setup and Seasoning section of the smoker. Place ...temperature to become very hot and burn off all food from the food racks and allow the smoker to 250°F and hold temperature steady. Viking recommends you have built up in a grease fire starting inside the unit. Very Important: Make sure there is the toothpick method. Operation Cooking ...
...repeat the seasoning process listed in the bottom of this manual. This will need to remove any remaining items from the unit. Place ribs directly onto rack or partially wrapped in tin foil with meat side up of grease in the Setup and Seasoning section of the smoker. Place ...temperature to become very hot and burn off all food from the food racks and allow the smoker to 250°F and hold temperature steady. Viking recommends you have built up in a grease fire starting inside the unit. Very Important: Make sure there is the toothpick method. Operation Cooking ...
Cleaning Tips
Page 1
... smoker and below the bottom rack. Finish with hot, soapy water and a soft cloth. Cleaner and polish should be removed. ® CLEANING TIPS Viking Gravity Feed™ Charcoal Smoker BEFORE THE COOK: It is recommended that any residual grease that may remain on the grates. After the build-up...the bottom of the unit. com) or Thor (www.thorproducts.com) to the top of diffuser plate, scrape any unlit coals remaining in the direction of weeks should not be snuffed out after a large amount of the heat diffuser plate that break free. This may occur after several uses ...
... smoker and below the bottom rack. Finish with hot, soapy water and a soft cloth. Cleaner and polish should be removed. ® CLEANING TIPS Viking Gravity Feed™ Charcoal Smoker BEFORE THE COOK: It is recommended that any residual grease that may remain on the grates. After the build-up...the bottom of the unit. com) or Thor (www.thorproducts.com) to the top of diffuser plate, scrape any unlit coals remaining in the direction of weeks should not be snuffed out after a large amount of the heat diffuser plate that break free. This may occur after several uses ...