Viking F1737H - Manual (Page 6)

11
Surface Cooking Tips
•Use low or medium flame heights when cooking in utensils that are
poor conductors of heat, such as glass, ceramic, and cast-iron.
Reduce the flame height until it covers approximately 1/3 of the
utensil diameter. This will ensure more even heating within the utensil
and reduce the likelihood of burning or scorching the food.
•Reduce the flame if it is extending beyond the bottom of the utensil.
A flame that extends along the sides of the utensil is potentially
dangerous, heats the utensil handle and kitchen instead of the food,
and wastes energy.
•Reduce the flame height to the minimum level necessary to perform
the desired cooking process. Remember that food cooks just as
quickly at a gentle boil as it does at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture, and
causes a loss in food flavor and nutrient level.
10
Using Your Range
Lighting the Burners
Surface Burners-Automatic Re-ignition
To light the surface burners, turn the appropriate control knob counter
clockwise to any position. This control is both a gas valve and an electric
switch. Burners will ignite at any “on” position with the automatic re-
ignition system. If the flame goes out for any reason, the burners will
automatically re-ignite if the gas is still flowing. When gas is permitted to
flow to the burners, the electric igniters start sparking. On all surface
igniters you should hear a “clicking” sound. If you do not, turn off the
control and check that the unit is plugged in and that the fuse or circuit
breaker is not blown or tripped.
Within a few moments, enough gas will have
traveled to the burner to light. When the
burner lights, turn the burner control to any
position to adjust the flame size. Setting the
proper height for the desired cooking
process and selected utensil will result in
superior cooking performance, while also
saving time and energy.
SIMMER
HI
LOW
TEMPERATURE SETTING GUIDELINES*
HEAT SETTING USE
Simmer Melting small quantities.
Steaming rice.
HI-Simmer Simmering small quantities, sauces.
Low Melting large quantities
Low - Med Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.
Med Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.
Med-HI High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities
HI 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.
Using the Trivet Grate
(Center Wok Grate)
The trivet grate converts the large
burner grate to a grate suitable for
use with large stock pots. To use
the trivet grate, place the small
grate in the center of the large
grate. Turn the trivet grate until
the feet on the trivet grate rests
inside the notches located on the
center ring of the large grate.
Trivet grate
feet
Notches
Wok Operation