Surface Cooking Guide - Suggested Heat Settings

 

Food

 

Start at Setting

 

Complete at Setting

 

 

 

 

 

 

Rice

 

HI - cover; bring water

 

LO - cover; finish timing

 

 

 

 

to a boil

 

according to directions

 

 

Chocolate

 

LO - allow about 10 to

 

 

 

 

 

 

15 minutes to melt

 

 

 

 

Candy

 

LO - cook

 

Follow recipe

 

 

Pudding, pie

 

LO - cook according to

 

 

 

 

filling

 

directions

 

 

 

 

Eggs - in shell

 

HI - cover; bring to boil

 

OFF- let set to desired

 

 

 

 

 

 

doneness

 

 

Fried

 

HI - melt butter; add

 

LO - 2; cook to desired

 

 

 

 

eggs

 

doneness

 

 

Poached

 

HI - bring water to boil;

 

LO - finish cooking

 

 

 

 

add eggs

 

 

 

 

Sauces

 

HI - melt fat

 

LO - 2; finish cooking

 

 

Soup, stews

 

HI - heat up liquid

 

LO - 2; finish cooking

 

 

Vegetables

 

HI - cover; bring salted

 

LO - 2; finish cooking

 

 

Fresh, frozen

 

water to boil

 

until desired tenderness

 

 

 

 

 

 

is reached

 

 

Vegetables, fried

 

HI - preheat skillet and

 

LO - 2; cook until desired

 

 

 

 

oil

 

tenderness is reached

 

 

Breads, french

 

4 - 5; preheat skillet 4-8

 

4 - 5; cook to desired

 

 

toast, pancakes

 

minutes

 

browness

 

 

Cereals

 

HI - cover; bring water

 

LO - 2; add cereal and

 

 

Grits, oatmeal

 

to boil

 

cook according to

 

 

 

 

 

 

directions

 

 

Bacon, sausage

 

HI - cook until just

 

4 -5; finish cooking

 

 

 

 

starting to sizzle

 

 

 

 

Swiss steak

 

HI - melt fat,

 

LO - add liquid, cover

 

 

 

 

4 - 5 brown meat

 

simmer until tender

 

 

Chicken, fried

 

HI - melt fat,

 

LO - cook until tender

 

 

 

 

4 - 5, brown crust

 

 

 

 

Hamburgers,

 

HI - preheat skillet

 

4 - 5, brown meat; cook

 

 

Pork chops

 

 

 

to desired doneness

 

 

Pastas - Macaroni,

 

HI - bring salted water

 

4 - 5, maintain a rolling

 

 

Noodles, Spaghetti

 

to boil; add pasta slowly

 

boil, cook until tender

 

 

 

 

 

 

 

 

 

 

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 unsweetened 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. margarine or shortening

1 c. dairy sour cream

1 Tbsp. lemon juice plus

 

 

1 c. evaporated milk

 

 

 

 

 

 

 

 

 

Canned Food Sizes

 

Sizes

Contents

Sizes

Contents

8 oz

1 cup

No. 303

2 cups

Picnic

1 3/4 cups

No. 2

2 1/2 cups

No. 300

1 3/4 cups

No. 3

4 cups

No. 1 tall

2 cups

No. 10

12 cups

 

 

 

 

9

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Viking Electric Rangetops/Ranges, F1484D manual Surface Cooking Guide Suggested Heat Settings, Cooking Substitute Charts

Electric Rangetops/Ranges, F1484D specifications

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