Cooking Utensil Guidelines

TYPE

RESPONSE TO TEMP.

RECOMMENDED

 

CHANGES

USAGE

Aluminum

Heats and cools quickly

Frying, braising,

 

 

roasting. May leave

 

 

metal markings on

 

 

glass.

 

 

 

Cast Iron

Heats and cools quickly

Not recommended.

 

 

Retains excessive heat

 

 

and may damage

 

 

cooktop.

 

 

 

Copper, Tin

Heats and cools quickly

Gourmet cooking,

lined

 

wine sauces, egg

 

 

dishes.

 

 

 

Enamel Ware

Response depends on base

Not recommended.

 

metal

Imperfections in

 

 

enamel may scratch

 

 

cooktop.

 

 

 

Glass Ceramic

Heats and cools slowly

Not recommended.

 

 

Heats too slowly.

 

 

Imperfections in

 

 

enamel may scratch

 

 

cooktop.

 

 

 

Stainless Steel

Heats and cools at moderate

Soups, sauces,

 

rate

vegetables, general

 

 

cooking.

 

 

 

 

 

 

Surface Cooking Guide - Suggested Heat Setting

Food

Start at Setting

 

Complete at Setting

 

Rice

Hi - cover, bring water

 

Lo - cover, finish timing

 

to a boil

 

according to directions

 

 

 

 

Chocolate

Lo - until melted

 

 

 

 

 

 

Candy

Lo - cook

 

Follow recipe

 

 

 

 

Pudding,

Lo - cook according to

 

 

pie filling

directions

 

 

 

 

 

 

Eggs - in shell

Hi - cover, bring to boil

 

OFF - let set to d esired doneness

Fried

Hi - until pan is hot

 

Lo - 2, cook to desired doneness

Poached

Hi - bring water to boil

 

Lo - finish cooking

 

 

 

 

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 until desired

fresh, frozen

water to a boil

 

tenderness is reached

 

 

 

 

Vegetables

Hi - preheat skillet

 

Lo - 2, finish cooking until desired

 

 

 

tenderness is reached

Breads - french

4 - 5, preheat skillet

 

Lo - cook to desired browness

toast, pancakes

 

 

 

 

 

 

 

Cooked Cereals

Hi - cover, bring water

 

Lo - 2, add cereal and cook

grits, oatmeal

to boil

 

according to directions

 

 

 

 

Bacon, sausage

Hi - preheat skillet

 

4 -5, cook to desired doneness

 

 

 

 

Swiss Steak

Hi - melt fat,

 

Lo - add liquid, cover, simmer

 

4 - 5, to brown meat

 

until tender

 

 

 

 

Chicken, fried

Hi - melt fat

 

Lo - cook until tender

 

4 5 to brown crust

 

 

 

 

 

 

Hamburgers

Hi - preheat skillet

 

4 - 5, to brown meat and cook to

Pork chops

 

 

desired doneness

 

 

 

 

Pastas

Hi - bring salted water to

 

4 - 5, maintain boil until tender

 

a boil; add pasta slowly

 

 

 

 

 

 

 

 

 

 

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Viking Electronics F20033E manual Cooking Utensil Guidelines, Surface Cooking Guide Suggested Heat Setting

F20033E specifications

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