Viking VDR548 Use and Care Manual - Page 11
Cooking Vessels, Surface Heat Settings
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Surface Operation Surface Heat Settings* Heat Setting Simmer Low Med Low Med Med High Use Melting small quantities Steaming rice Simmering sauces Melting large quantities Low-temperature frying (eggs, etc.) Simmering large quantities Heating milk, cream sauces, gravies, and puddings Sauteing and browning, braising, and pan-frying Maintaining slow boil on large quantities High-temperature frying Pan broiling Maintaining fast boil on large quantities High Boiling water quickly Deep-fat frying in large utensil *Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements. Cooking Vessels Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience. Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at rear of appliance due to staining or discoloration will be minimized. 11
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