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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:
Note: models with induction zones are provided only with the burners on the right.
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.
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 ames, 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.
Burner Use
central 18.000 BTU Quick water boiling
Deep-fat frying in large utensil
central simmer 750 BTU Melting small quantities
Steaming rice
Simmering sauces
front right 3.600 BTU Melting large quantities
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,and puddings
rear left and rear right 6.500 BTU Sauteing and browning, braising, and pan frying
Maintaining slow boil on large quantities
front left 11.000 BTU High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Surface Operation
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