Viking VGIC2454BSS Troubleshooting Guide download pdf (Page 8)

Cooking Substitute 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: Use:

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

Sizes Contents Sizes Contents

8 oz 1 cup No. 303 2 cups

Picnic 1 3/4 cups No. 2 2 1/2 cups

No. 300 1 3/4 cups No. 3 4 cups

No. 1 tall 2 cups No. 10 12 cups

FOOD WEIGHT FLAME TOTAL SUGGESTED SPECIAL INSTRUCTIONS

OR SIZE COOKING TIME AND TIPS

THICKNESS

MEATS

Pork

Chops 1/2”(1.3 cm) Med 20-40 minutes Remove excess fat from

1”(2.5cm) Med 35-60 minutes edge. Slash remaining fat at

two-inch intervals to keep

edges from curling. Grill,

turning once, and moving if

necessary. Cook well done.

Ribs Med 45-60 minutes Grill, turning occasionally.

During the last few minutes,

brush with barbeque sauce,

turning several times.

Ham Steaks 1/2” High 12-15 minutes Remove excess fat from

(fully cooked) (1.3 cm) edge. Slash remaining fat at

two-inch intervals. Grill,

turning once.

Hot Dogs Med 5-10 minutes Slit skin before cooking.

Grill, turning once.

POULTRY

Chicken

Broiler/Fryer 2-3 pounds Low or 1-1 1/2 hours Place skin side up. Grill,

Halves or (.9-1.4 kg) Med 40-60 minutes turn, and brush frequently

Quarters with melted butter,

margarine, oil, or marinade.

FISH AND

SEAFOOD

Steaks

Halibut 3/4”-1” Med 8-15 minutes Grill, turning once; brush

Salmon (1.9-2.5 cm) to High with melted butter,

Swordfish margarine, or oil to keep fish

moist.

Whole

Catfish 4-8 ounces Med 12-20 minutes (Same as for steaks)

Trout (113-227g) to High

Grill Cooking Chart

1 2 3 4 5 6 7 8 9 10 11 12 13 ... 19 20

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Viking VGIC2454BSS Troubleshooting Guide Page 8

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