Viking Range dgcu105-4b Guia Do Utilizador
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Surface Operation
Surface Cooking Tips
• The simmer line on the control panel is the beginning of the variable
simmer setting and produces a high simmer setting. Turn the knob
slowly towards “OFF” and the flame will adjust to a lower simmer
setting.
slowly towards “OFF” and the flame will adjust to a lower simmer
setting.
• Use low or medium flame heights when cooking in cookware that are
poor conductors of heat, such as glass, ceramic, and cast iron. Reduce
the flame height until it covers approximately 1/3 of the cookware
diameter. This will ensure more even heating within the cookware and
reduce the likelihood of burning or scorching the food.
the flame height until it covers approximately 1/3 of the cookware
diameter. This will ensure more even heating within the cookware and
reduce the likelihood of burning or scorching the food.
• Reduce the flame if it is extended beyond the bottom of the cookware.
A flame that extends along the sides of the cookware is potentially
dangerous, heats the cookware handle and kitchen instead of the food,
and wastes energy.
dangerous, heats the cookware handle and kitchen instead of the food,
and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the
desired cooking process. Remember that food cooks just as quickly at a
gentle boil as it does at a rolling boil. Maintaining a higher boil than is
necessary causes a loss in food flavor and nutrients.
gentle boil as it does at a rolling boil. Maintaining a higher boil than is
necessary causes a loss in food flavor and nutrients.
Surface Heat Settings*
*Note: The above information is given as a guide only. You may need to
vary the heat settings to suit your personal requirements.
vary the heat settings to suit your personal requirements.
Heat Setting
Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sautéing and browning, braising, and pan-frying
Maintaining slow boil on large quantities
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large cookware
Deep-fat frying in large cookware
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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.
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
1/2 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