Cooking Vessels - Viking RVGR3302 Use & Care Manual

Surface Operation
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels 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 cooking vessel diameter. This will ensure more even heating within
the cooking vessel and reduce the likelihood of burning or scorching the food.
• Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the vessel 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.
• The minimum pot or pan (vessel) diameter recommended is 6" (15 cm) on the larger burners. Pots or pans as small as 4" (10 cm)
should be used on the smaller burners.
*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.
(cont.)
Surface Heat Settings*
Heat Setting
Simmer
Low
Med Low
Med
Med High
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
Boiling water quickly
Deep-fat frying in large utensil
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