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Surface Operation
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, our
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.
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.
Surface Heat Settings*
Heat Setting
Simmer
Low
Med Low
Med
Med High
High
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Use
Melting small quantities
Steaming rice
Simmering sauces
Melting large quantities
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Boiling water quickly
Deep-fat frying in large utensil
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