User Manual

14
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate
for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it
is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of
personal choice. As with any cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and convenience.
Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more
room in the front and potential cleanup at rear of appliance due to staining or discoloration will be
minimized.
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
Surface Heat Settings*
*Note: The above information is given as a guide only. You may need to
vary the heat settings to suit your personal requirements.
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-
iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even
heating within the cooking vessel and reduce the likelihood of burning or scorching the food.
• Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the vessel
is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks
just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks
away moisture, and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm). Use of pots or pans as small as 4” (10 cm) is possible
but not recommended.
Surface Operation