Table of Contents
Advertisement
Available languages
Available languages
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:
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 the
bottom
of the cookware
(Fig. 1).
Fig. 1
Please 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.
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
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)
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.
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.
Advertisement
Table of Contents
