Viking TVDR4806BGB 业主指南

10

Induction cooking utilizes magnetic power which reacts with iron in the base of cookware, instantly transforming the pot or pan into the heat 

source. The heat stops when the cookware is removed. Your cookware MUST have a magnetic layer of steel for your induction cooktop to 

operate properly. The cookware should have a fl at, heavy magnetic bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm) to 

accommodate the various sized elements. The induction cookware should be in good condition and free from excessive dents on the bottom to 

provide maximum performance and convenience.  Most induction cookware will be suitable for your induction cooktop if a magnet adheres to 

the bottom surface. Cookware that is NOT suitable for your induction cooktop includes  pottery, glass, aluminum, copper, bronze, and any type 

of cookware with a footed base. 

To turn on the induction burners, choose the appropriate control knob.  Push and turn the control knob clockwise to any position between high 
and simmer.

   Induction Cooking Guide - Suggested Heat Setting

Food

Start at Setting

Complete at Setting

Rice

 Hi - cover, bring water to a boil

 Lo - cover, fi nish timing according to directions

 Chocolate

 Lo - until melted

 Candy

 Lo - cook

 Pudding, pie fi lling

 Lo - cook according to directions

 Eggs - in shell
           fried
           poached

 Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil

 OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - fi nish cooking

 Sauces

 Hi - melt fat

 Lo-Med, fi nish cooking

 Soups, stews

 Hi - heat up liquid

 Lo-Med, fi nish cooking

 Vegetables

 Hi - preheat skillet

 Lo-Med, fi nish cooking until desired tenderness is 
reached

 Breads - french toast, pancakes

 Med-Hi, preheat skillet

 Lo - cook to desired browness

 Cooked cereals, grits, oatmeal

 Hi - cover, bring water to a boil

 Lo-Med, add cereal and cook  according to 
directions

 Bacon, sausages

 Hi - preheat skillet

 Med - cook to desired doneness

 Swiss steaks

 Hi - melt fat, 
Med-Hi - to brown meat

  Lo - add liquid, cover, simmer until tender

 Chicken, fried

 Hi - melt fat
Med-Hi - to brown crust

  Lo - cook until tender

 Hamburgers, pork chops

 Hi - preheat skillet

Med - to brown meat and cook to desired browness

 Pasta

 Hi - bring salted water to a boil, 
add pasta slowly

 Med - maintain boil until tender

Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.