Cook Chart - Viking Professional VHSO205 Use And Care Manual

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4. Fresh 1 - 6 pcs.
Rolls/
Muffins
5. Soup 1 - 4 cups Place in bowl or casserole. Cover with lid or

cook cHart

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1. Baked
Potatoes
2. Fresh
Vegetables
3. Frozen
Entrees
amount
A regular amount of food: approximately 4 oz.
sliced meat or poultry, 1/2 cup potato or rice and
1/2 cup of vegetables or equivalent.
Use to warm rolls, muffins, biscuits, bagels etc.
Large item should be considered as 2 regular
size. Cover each roll/muffin with paper towel.
For refrigerated rolls or muffins, it may be neces-
sary to double the entered amount to ensure the
proper serving temperature. For example, enter
quantity of 2 for 1 refrigerated muffin.
plastic wrap. At end, stir, recover and let stand
1 to 3 minutes.
amount
1 - 4 med. Pierce with fork in several places. Place on
paper towel on turntable. After cooking,
remove from oven and let stand wrapped
in foil for 5 to 10 minutes.
1 - 4 cups For beans, carrots, corn and peas, add 1
tablespoon of water per cup. Cover with lid.
For broccoli, Brussel sprouts, cabbage and
cauliflower, cook immediately after washing
with no additional water. Cover with plastic
wrap.
If you like tender crisp vegetables, double
measured quantity per setting. For example,
use 2 cups cauliflower and program for 1
cup. After cooking, remove from oven, stir,
cover and let stand 3 to 5 minutes before
serving.
6 - 17 oz Use for frozen, convenience foods. It will
give satisfactory results for most brands.
You may wish to try several and choose
your favorite. Remove package from outer
wrapping and follow package directions for
covering. After cooking, let stand covered
for 1 to 3 minutes.
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