Viking F20033C - Manual (Page 5)

9
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your
cooktop must be kept clean and maintained properly.
Glass Ceramic Top
Cleaning of glass ceramic tops is different from cleaning a standard
porcelain finish. To maintain and protect the surface of your new glass
ceramic top, follow these basic steps:
Rub a few drops of ceramic cleaning cream to the cool soiled area using
a damp paper towel. Wipe until all soil and cream are removed.
Frequent cleaning leaves a protective coating which is essential in
preventing scratches and abrasions.
For heavy burned soil:
1. Apply a few drops of glass ceramic cleaning cream to the cool soiled
area.
2. Using a damp paper towel, rub cream into burned on area.
3. Carefully scrape remaining soil with a razor scraper. Hold the scraper
at a 30° angle against the ceramic surface.
4. If any soil remains, repeat the steps above. For additional protection,
after all soil has been removed, polish the entire surface with the
cleaning cream.
5. Buff with a dry paper towel. As the cleaning cream cleans, it leaves a
protective coating on the glass surface. This coating helps to prevent
buildup of mineral deposits (water spots) and will make future
cleaning easier. Dishwashing detergents remove this protective
coating and therefore make the glass ceramic top more susceptible
to staining.
Control Knobs
Make sure all the control knobs point to the OFF position before
removing. Pull the knobs straight off. Wash in detergent and warm
water. Dry completely and replace by pushing firmly onto stem.
Stainless Steel
All stainless steel parts should be wiped regularly with hot, soapy water
at the end of each cooling period and with liquid stainless steel cleaner
when soapy water ill not do the job. DO NOT use steel wool, abrasive
cloths, abrasive cleaners or powders.
8
Cooking Substitute Charts
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized. The
following charts have been provided as useful guides in these situations.
Ingredient Substitutes
Recipe Calls for: Use:
1 Tbsp. cornstarch 2 Tbsp. flour (thickening)
1 whole egg 2 egg yolks plus 1 Tbsp. water
1 c. whole milk 1 c. skim milk plus 2 Tbsp. margarine
or
1/2 c. evaporated milk plus 1/2 c.
water
1 oz. unsweet chocolate 3 Tbsp. cocoa powder plus 1 Tbsp.
margarine
1 Tbsp. baking powder 1/2 tsp. cream of tartar plus 1/4 tsp.
baking soda
1/2 c. butter 7 Tbsp. shortening or margarine
1 c. dairy sour cream 1 Tbsp. lemon juice plus 1 c.
evaporated milk
Kitchen Equivalents and Metrics
Measure Equivalent Metric*
1 tablespoon 3 teaspoons 15 ml
2 tablespoon 1 ounce 30 ml
1 jigger 1 1/2 ounces 45 ml
1/4 cup 4 tablespoons 60 ml
1/3 cup 5 Tbsp. plus 1 tsp. 80 ml
1/2 cup 8 tablespoons 125 ml
1 cup 16 tablespoons 250 ml
1 pint 2 cups 30 grams
1 pound 16 ounces 454 grams
2.21 pounds 35.3 ounces 1 kilogram
*Rounded for easier measuring