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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. PothoJders, towels or wooden
spoons
could catch fire if placed
too close to the range cooktop.
Important:
DO NOT place alumlnvm
foil, or ANY maferlal
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 the
bottom
of the cookware
(Fig. 1).
/
Fig. 1
Important
note:
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 weft. Cooks evenly once cooking
temperature
is
reached.
Porcelaln-enamel
on metal
- Heating
characteristics
wiii
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.
Correct
flame
setting
Q
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 cool< 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.
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