Use and Care Manual
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
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Cuisine & Performer Ranges
Use & Care Manual
COOKWARE RECOMMENDATIONS
To avoid the risk of serious injury, damage to the range or cookware, please observe the following guidelines.
Bakeware, such as large casserole pans, cookie sheets, etc., should never be used on the cooktop.
Placement of large stock pots should be staggered when used on the cooktop.
Select the base diameter of the pot to match the diameter of the ame. The diameter of the ame and the diameter of the pan bottom
should match or be slightly smaller. Too large or too small pots on a burner will compromise cooking performance.
Do not place food packaged or wrapped in aluminum foil directly on the burner grate above the burner. Aluminum foil can melt during
cooking.
Be careful to not let plastic, paper or cloth come in contact with a hot burner grate. These materials can catch re or melt.
Never let a pan boil dry – and if it occurs remember it can be extremely hot – and very dangerous. If this should occur, turn off the
burner immediately. Wait a while, until the pot cools down enough to handle – this could be several minutes, but could save you from
burns or other serious injury.
The pan bottom should be at, the heavier the better – and well balanced on the cooktop grate – sitting at without rocking –
preferably with tight tting lids. Try not to slide the pot across the grates – while it is very handy to do so – you may end up scratching
the pot or the grate.
Always be careful when using high ames, as in wok cooking, as they may contact ammable materials or make the handles of the wok
very hot. Use the wok ring (optional) to stabilize the wok.
SUGGESTED BURNER SETTINGS
HEAT SETTINGS USE
Simmer Melting small quantities of butter, simmer grains, rice, oatmeal
Low Poaching eggs, sh, poultry
Low - Medium Fry eggs, heat milk, cream sauces
Medium Puddings, custards, gravies
Medium High
Sauté vegetables, braise meats, soups and stews, deep fat frying, boiling water and pasta, blanching
vegetables, searing meats
High Large quantity of water to boil, large quantity frying and cooking