Viking F20111B (M0306VR) - Manual (Page 8)

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Surface Operation
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Surface Operation
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Heat Setting Use
Simmer Melting small quantities
Steaming rice
Simmering sauces
Low Melting large quantities
Med Low Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med Sautéing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med High High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High Boiling water quickly
Deep-fat frying in large cookware
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.
Food Start at setting Complete at setting
Rice Hi - cover, bring water
to a boil Lo - cover, finish timing
according to directions
Chocolate Lo - until melted
Candy Lo - cook Follow recipe
Pudding,
pie filling 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 - 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
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
Surface Cooking Guide - Suggested Heat Setting