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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 aluminum
foil, or ANY moterlal
that con melt on the range
cooktop.
If these items melt they
may damage
the cooktop.
For best cooking
results,
cookware
should have fiat
bottoms
that rest level on the
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
wiii 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.
Cost Iron - A slow heat conductor
however
will retain heat
very well. Cooks evenly once cooking
temperature
is
reached.
Porcelaln-enamel
on metal
- Heating
characteristics
wiii
vary depending
on base material.
Gloss - 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 dean
burner if flame is yellow-orange.
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 wil! neither
brown or cool< properly.
Flame slze _
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
other types of pans.
Correct
flame
setting
Q
Incorrect
flame
setting
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