Viking Professional Custom VGRT548-4GQSS, Руководство пользователя

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G Grriid dd dlle e//S Siim mm me err P Plla atte e
Turning the thermostat counter clockwise to any “on” position
activates a glo-bar igniter and opens an electromechanical valve in the
system to start the gas valve. The griddle has a power “ON” light
which glows when the griddle thermostat is turned on. The light cycles
on and off with the burner.
G Grriid dd dlle e//S Siim mm me err P Plla atte e O Op pe erra attiio on n
•Turn the griddle control knob to desired temperature setting. Wait
until light cycles off for indication that the desired temperature has
been reached.
•Always turn off when not in use, or lower the heat between cooking
loads.
C Co oo okkiin ng g T Tiip pss
•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,
French toast, fish and sandwiches. This will help to reduce sticking.
Meats usually have enough natural oils.
•Remove food particles with a metal spatula during cooking to make
the cleanup easier and to avoid including those particles in the food.
•Do not overheat the griddle. Turn it off when not in use, or lower
heat between cooking loads.
•After using and cleaning the griddle, the surface should be wiped with
a light film of cooking oil to protect the finish from rust and corrosion.
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S Su urrffa acce e C Co oo okkiin ng g T Tiip pss
•Use low or medium flame heights when cooking in utensils 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
utensil diameter. This will ensure more even heating within the utensil
and reduce the likelihood of burning or scorching the food.
•Reduce the flame if it is extending beyond the bottom of the utensil.
A flame that extends along the sides of the utensil 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 that is necessary wastes energy, cooks away moisture, and
causes a loss in food flavor and nutrient level.
T TE EM MP PE ER RA AT TU UR RE E S SE ET TT TIIN NG G G GU UIID DE EL LIIN NE ES S**
HEAT SETTING USE
Simmer Melting small quantities.
Steaming rice.
HI-Simmer Simmering small quantities, sauces.
Low Melting large quantities
Low - Med Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.
Med Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.
Med-HI High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities
HI Boiling water quickly.
Deep-fat frying in large utensil
*NOTE: The above information is given as guide only. You may need
to vary the heat settings to suit your personal requirements.
U Ussiin ng g tth he e T Trriivve ett G Grra atte e
((C Ce en ntte err W Wo okk G Grra atte e))
The trivet grate converts
the large burner grate to a
grate suitable for use with
large stock pots. To use
the trivet grate, place the
small grate in the center
of the large grate. Turn
the trivet grate until the
feet on the trivet grate
rests inside the notches
located on the center ring
of the large grate.
Trivet grate
feet
Notches