Operation

Cooking Substitutes 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:

 

 

Substitute with:

 

 

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

 

 

 

 

 

 

 

 

Can Size

 

Contents

 

Can Size

 

Contents

8 oz.

 

1 c.

 

 

No. 303

 

2 c.

Picnic

 

1-3/4 c.

 

 

No. 2

 

2-1/2 c.

No. 300

 

1-3/4 c.

 

 

No. 3

 

4 c.

No. 1 tall

 

2 c.

 

 

No. 10

 

12 c.

Kitchen Equivalent and Metrics

 

 

 

 

 

 

Measure

 

Equivalent

 

 

Metric*

1 tbsp.

 

3 tsp

 

 

 

 

15 mL

2 tbsp.

 

1 oz

 

 

 

 

30 mL

 

 

 

 

 

 

 

 

1 jig.

 

1-1/2 oz

 

 

 

 

45 mL

1/4 c.

 

4 tbsp.

 

 

 

 

60 mL

 

 

 

 

 

 

1/3 c.

 

5 tbsp. plus 1 tsp.

 

 

80 mL

1/2 c.

 

8 tbsp.

 

 

 

 

125 mL

1 c.

 

16 tbsp.

 

 

 

 

250 mL

1 pt.

 

2 c.

 

 

 

 

30 g

1 lb.

 

16 oz

 

 

 

 

454 g

2.21 lb.

 

35.3 oz

 

 

 

 

1 kg

 

 

 

 

 

 

 

 

 

 

*Note: Rounded for easier measuring.

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. Before cleaning, make sure all controls are in the “OFF” position.

Surface Burners

VGSU Burner grate

Burner

cap

Igniter

Burner head

Burner base*

*Note: When replacing burner head, carefully align the tab underneath the cap with the slot in the burner base.

Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill-over, follow these steps:

Allow the burner and grate to cool to a safe temperature level.

Lift off the burner grate. Wash in warm soapy water.

Remove the burner cap and burner head and clean.

Burner Caps

The surface burner caps should be routinely removed and cleaned. ALWAYS clean the burner caps after a spill-over. Keeping the burner caps clean will prevent improper ignition and uneven flames. To clean, pull burner cap straight up from the burner base. Wipe off surface burner caps with warm, soapy water and a soft cloth after each use. Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for cooked-on foods. Dry thoroughly after cleaning. For best cleaning and to avoid possible rusting, DO NOT clean in dishwasher or self-cleaning oven.

Product Care

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Viking DGCU105, VGSU1646BSS, VGSU1034BSS, VGSU1034BBK, VGSU1034BW manual Cooking Substitutes Charts, Cleaning and Maintenance

DGCU1556LPSB, DGCU1054BSB, VGSU1646BSS, VGSU1034BSS, DGCU1556 specifications

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