Before Setting Surface Controls; Using Proper Cookware; Cookware Material Types - KitchenAid ARCHITECT SERIES II KGRS206X Use & Care Manual

Before Setting Surface Controls
Using proper cookware
DO NOT place flammable items such as
plastic salt and pepper shakers, spoon holders or plastic
wrappings on the cooktop when it is in use. These items
could melt or ignite. Potholders, towels or wooden spoons
could catch fire if placed too close to the range cooktop.
Important note:
DO NOT place aluminum foil, or ANY material that can
melt on the range cooktop. If these items melt they may
damage the cooktop.
For best cooking
results, cookware
should have flat ........
bottoms that rest level
on the surface burner
grate.
Before using cookware,
check for flatness by
rotating a ruler across Fig. 1
the bottom of the
cookware (Fig. 1).
The size and type of utensil used, and the amount and
type of food being cooked will influence the burner flame
setting needed for best cooking results.
Cookware material types
The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of
food will cause it to darken (Anodized aluminum cookware
resists staining & pitting).
Copper - Excellent heat conductor but discolors easily.
Stainless - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat
very well. Cooks evenly once cooking temperature is
reached.
Porcelain-enamel on metal - Heating characteristics will
vary depending on base material.
Glass - Slow heat conductor.
Setting proper burner flame size
Never extend the flame beyond the
outer edge of the cooking utensil. A higher flame
wastes energy, and increases your risk of being burned
by the flame.
The color of the flame is the key to proper burner
adjustment. A good flame is clear, blue and hardly visible
in a well-lighted room. Each cone of flame should be
steady and sharp. Adjust or clean burner if flame is
yellow-orange.
flame setting
incorrect
flame setting
For most cooking; start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations below as a guide for determining
proper flame size for various types of cooking (Fig. 2)
For deep fat frying; use a thermometer and adjust the
surface knob accordingly. If the fat is too cool, the food
will absorb the fat and be greasy. If the fat is too hot, the
food will brown so quickly that the center will be under
cooked. Do not attempt to deep fat fry too much food at
once as the food will neither brown or cook properly.
Flame size* Type of cooking
High flame Start most foods; bring water to a
boil; pan broiling.
Medium flame Maintain a slow boil; thicken
sauces, gravies; steaming.
Low flame Keep foods cooking; poach;
stewing.
Fig. 2
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
cookware made from different materials.