Viking 3-Ply Steamer Insert Steamer Use and Care Manual PDF

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Viking 3-Ply Steamer Insert Steamer Use and Care Manual PDF
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Summary of Content for Viking 3-Ply Steamer Insert Steamer Use and Care Manual PDF

Page 1

2 qt (1.9 L)

3.5 qt (3.3 L)

1.5 qt (1.4 L)

2 qt (1.9 L)

3 qt (2.9 L)

2 qt (1.9 L)

3 qt (2.9 L)

3 qt (2.9 L)

8" (20 cm)

9.5" (24 cm)

11" (28 cm)

5.5 qt (5.2 L)

8.5 qt (8.1 L)

8 qt (7.6 L)

12 qt (11.4 L)

2 qt (1.9 L)

From original date of purchase, Viking Range

Corporation, warrantor, agrees to repair or replace,

at its opinion, any item found defective in material,

construction or workmanship as long as these use

and care instructions are followed. This cookware is

warranted to be free from defective materials or

workmanship in normal household cooking use. It

is not intended for commercial use.

To obtain warranty service, contact Viking Range

Corporation during normal business hours, 8 am

5 p.m. CST, Monday through Friday. Provide model

number, description, and date of original purchase.

Viking Range Corporation

Multi-Layer, Stainless Steel Cookware Use & Care Manual

Viking Range Corporation 111 Front Street Greenwood, MS 38930 USA (662) 455-1200

Specifications subject to change without notice. For more product information, call 1.888.845.4641, or visit the Viking website at www.vikingrange.com

Reduction Sauce Pan

Sauce Pan

Saute Pan

Saute Casserole

Fry Pan

Sauce Pot

F20081

Stock Pot

Pasta Insert for use with 8 qt. stock pot

Steamer Insert for use with 5.5 qt. sauce pot and 8 qt. stock pot

brochure 12/27/04 9:48 AM Page 1

Page 2

Multi-Layer Cookware Cooking

Wash in hot, soapy water. Rinse and dry

immediately to prevent water spots.

(You may wash in the dishwasher, but hand

washing is recommended.)

Do NOT use steel wool. Nylon scrubbing pads

are safe to use.

Do NOT use oven cleaner or any cleaner

that is harsh or contains chlorine bleach.

Overheating can cause brown or blue stains.

Food films not removed will cause discoloration

on the pot when reheated. To remove

discoloration from your cookware, use one part

vinegar to one part water. Set aside for about 5

minutes and rinse accordingly

Large amounts of iron content in water may cause

pot to appear rusty.

Do not allow handles to extend over a hot

burner. Make sure they do not extend past

the edge of the cooking surface.

Although the long handles are designed to stay

cool to the touch, using a pot holder is a safe

idea. ALWAYS use pot holders when removing

lids, holding side handles, and removing pans

from a hot oven.

Safety

Cleaning

Before using, wash in hot soapy water;

rinse and dry thoroughly.

We recommend seasoning the pan. Heat your

cookware with two tablespoons of cooking oil for

1 to 2 minutes at medium heat. Do NOT allow

the oil to overheat, change color or begin to

smoke. Empty the pan and repeat the washing

process with hot, soapy water. Rinse and dry

thoroughly.

When frying, sauteing or searing, preheat

on low heat for 1 to 2 minutes and then add

food. This will also help minimize sticking.

When using oil, butter, or margarine add to a

cold pot before pre-heating.

For optimal cooking performance, low to medium

heat settings are recommended. A high heat

setting would be used for boiling.

For best results, cook on a burner that is close to

the diameter of the pan you have selected. When

cooking on gas, adjust flame so it does not flare

up on the sides of the pan.

It is best to add salt after food has started

cooking. This will help prevent small white dots

or pits from forming on your cookware surface, as

is the case for any stainless steel cookware

Do not leave an empty pan on a hot burner or

allow a pan to boil dry.

7 ply construction

(stock pots are 5 ply)

18/10 stainless steel interior and exterior

Aluminum core for even heat distribution

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