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20
Surface Operation
Use low or medium ame heights when cooking in vessels that are poor
conductors of heat, such as glass, ceramic, and cast-iron. Reduce the ame 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 ame if it is extending beyond the bottom of the cooking vessel. A
ame 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 ame 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 avor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm) on the
larger burners. Pots or pans as small as 4” (10 cm) should be used on the smaller
burners.
Surface Cooking Tips
Your range is equipped with a variety of different sized surface burners. Below is a
guide for which burners work best for certain cooking applications:
Burner Use
front left and front right 18.000 BTU Quick water boiling
Deep-fat frying in large utensil
front right simmer 750 BTU Melting small quantities
Steaming rice
Simmering sauces
central front 3.600 BTU Melting large quantities
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,and
puddings
central rear and right rear 6.500 BTU Sauteing and browning, braising, and
pan frying
Maintaining slow boil on large quantities
front rear 11.000 BTU High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Note: models with induction zones are provided only with the burners on the right
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