Viking VIRT Use and Care Manual - Page 11

Surface Operation Surface Cooking Tips The minimum pot or pan (vessel) diameter recommended is 5" (13 cm). Use of pots or pans as small as 4" (10 cm) is possible but not recommended. Note: If ALL elements are turned to HI for a long period of time, the internal temperature inside the cooktop may rise, causing the cooktop to turn off. Surface Heat Settings 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 Sauteing and browning, braising, and pan-frying Maintaining slow boil on large qua Med High 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 Guide - Suggested Heat Setting 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 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. 11