Viking RVER3301 Use and Care Manual - Page 10

Surface Operation Food Rice Chocolate Candy Pudding, pie filling Eggs - in shell fried poached Sauces Soups, stews Vegetables Breads - french toast, pancakes Cooked cereals, grits, oatmeal Bacon, sausages Swiss steaks Chicken, fried Hamburgers, pork chops Pasta Cooking Guide - Suggested Heat Setting Start at Setting Complete at Setting Hi - cover, bring water to a boil Lo - cover, finish timing according to directions Lo - until melted Lo - cook Lo - cook according to directions 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 Hi - melt fat Lo-Med, finish cooking Hi - heat up liquid Lo-Med, finish cooking Hi - preheat skillet Lo-Med, finish cooking until desired tenderness is reached Med-Hi, preheat skillet Lo - cook to desired browness Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to directions Hi - preheat skillet Med - cook to desired doneness Hi - melt fat, Med-Hi - to brown meat Lo - add liquid, cover, simmer until tender Hi - melt fat Med-Hi - to brown crust Lo - cook until tender Hi - preheat skillet Med - to brown meat and cook to desired browness Hi - bring salted water to a boil, add Med - maintain boil until tender pasta slowly Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware. 10