Viking VICU2666BSB 用户手册
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Surface Operation
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Food
Start at setting
Complete at setting
Rice
Hi - cover, bring water
to a boil
to a boil
Lo - cover, finish timing
according to directions
according to directions
Chocolate
Lo - until melted
Candy
Lo - cook
Follow recipe
Pudding,
pie filling
pie filling
Lo - cook according to
directions
directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water 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 - finish cooking
Lo - Med, cook to desired doneness
Lo - finish cooking
Sauces
Hi - melt fat
Lo-Med, finish cooking
Soups, stews
Hi - heat up liquid
Lo-Med, finish cooking
Vegetables
Hi - preheat skillet
Lo-Med, finish cooking until
desired tenderness is reached
desired tenderness is reached
Breads - french
toast, pancakes
toast, pancakes
Med-Hi, preheat
skillet
skillet
Lo - cook to desired browness
Cooked cereals,
grits, oatmeal
grits, oatmeal
Hi - cover, bring water
to a boil
to a boil
Lo-Med, add cereal and cook
according to directions
according to directions
Bacon, sausages Hi - preheat skillet
Med - cook to desired doneness
Swiss steaks
Hi - melt fat,
Med-Hi - to brown meat
Med-Hi - to brown meat
Lo - add liquid, cover, simmer
until tender
until tender
Chicken, fried
Hi - melt fat
Med-Hi - to brown crust
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers,
pork chops
pork chops
Hi - preheat skillet
Med - to brown meat and cook to
desired browness
desired browness
Pasta
Hi - bring salted water
to a boil, add pasta
slowly
to a boil, add pasta
slowly
Med - maintain boil until tender
Surface Cooking Guide - Suggested Heat Setting
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
1/2 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