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11
Vari-Simmer™
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
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 you to adjust 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.
TruPower Plus™ Burner (where applicable)
Certain model ranges are equipped with a TruPower Plus 18,500 BTU burner in the front right burner position. This burner is
designed to provide extra high heat output, especially when using large pans, and should be used for boiling large quantities or
if you need to bring something to a boild quickly. While the TruPower Plus burner has the extra power needed to bring large
quantities of liquid to a boil rapidly, it is also able to be turned down low enough to provide a very low and delicate simmer
making this burner the most versatile burner on the market.
Surface Operation
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.
Surface Heat Settings*
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
*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal
requirements.
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 in 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, yours 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.
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