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Operation
2726
Operation
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 Operation
Griddle/Simmer Plate
(on applicable models)
The optional 15,000 BTU griddle is constructed of machined steel with
a chrome finish and is uniquely designed to offer excellent cooking
performance as well as easy clean up. The griddle is equipped with an
electronic thermostat to maintain an even temperature across the
griddle once the desired temperature has been set. The griddle has a
power “ON” indicator light which glows when the griddle thermostat
has been turned on. This will cycle on and off as needed to indicate
the thermostat is maintaining the selected temperature.
Cleaning the Griddle before the First Use
• Remove plastic film
• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.
The griddle is now ready to be used.
Food Temp (°F) Temp (°C)
Eggs
200 93
Bacon
300-325 149-163
Pancakes
375-400 191-205
French Toast
400 205
Fish Fillets
250 121
Hamburger
350 177
Steaks
350 177
Griddle Cooking Chart
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
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