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13
Operation
12
Vari Simmer™ Setting
Simmering is a cooking technique in which foods are cooked in hot
liquids kept at or just barely below the boiling point of water. Simmering
ensures gentler treatment than boiling to prevent food from toughening
and/or breaking up. The size of the pan and the volume of food can have
a significant effect on how high or low a flame is needed for simmering.
For this reason, Viking Professional range and rangetop burners are
engineered with a Vari Simmer setting. The Vari Simmer setting is not just
one simmer setting, but provides a variable range of simmer settings.
This variable range of simmer settings allows adjustment of the flame
height to achieve the best simmer depending on the type and quantity
of food being simmered. It is this ability that makes the Vari Simmer
setting the most accurate and trustworthy simmer on the market.
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels 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
cooking vessel diameter. This will ensure more even heating within
the cooking vessel and reduce the likelihood of burning or
scorching the food.
• Reduce the flame if it is extending beyond the bottom of the
cooking vessel. A flame that extends along the sides of the vessel 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 than is necessary wastes energy, cooks away moisture,
and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.
Operation
Cooking Vessels
Each cook has his or her own preference for the
particular cooking vessels that are most
appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use
with the range and it is not necessary to replace
your present domestic vessels with commercial
cookware. This is a matter of personal choice. As
with any cookware, it should be in good
condition and free from excessive dents on the
bottom to provide maximum performance and
convenience.
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup at
rear of appliance due to staining or discoloration will be minimized.
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
Surface Heat Settings*
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Surface Operation
Surface Operation
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