Viking F20636D Manuale Utente
Operation
23
22
Operation
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
Cooking Substitutes Charts
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in
these situations.
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in
these situations.
Ingredient Substitutes
Recipe calls for:
Substitute with:
1 tbsp. cornstarch
2 tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1/2 c. evaporated milk plus 1/2 c. water
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine
1 tbsp. baking powder
1 tbsp. baking powder
1/2 tsp. cream of tartar plus 1/4 tsp. baking
soda
soda
1/2 c. butter
7 tbsp. margarine or shortening
1 c. dairy sour cream
1 tbsp. lemon juice plus 1 c. evaporated milk
Can Size
Contents
Can Size
Contents
8 oz.
1 c.
No. 303
2 c.
Picnic
1-3/4 c.
No. 2
2-1/2 c.
No. 300
1-3/4 c.
No. 3
4 c.
No. 1 tall
2 c.
No. 10
12 c.
Measure
Equivalent
Metric*
1 tbsp.
3 tsp
15 mL
2 tbsp.
1 oz
30 mL
1 jig.
1-1/2 oz
45 mL
1/4 c.
4 tbsp.
60 mL
1/3 c.
5 tbsp. plus 1 tsp.
80 mL
1/2 c.
8 tbsp.
125 mL
1 c.
16 tbsp.
250 mL
1 pt.
2 c.
30 g
1 lb.
16 oz
454 g
2.21 lb.
35.3 oz
1 kg
*Note: Rounded for easier measuring.
Canned Food Sizes
Kitchen Equivalent and Metrics