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10
Surface Operation VESC
Cooking Utensils
Each cook has his or her own preference for the
particular cooking utensils that are most appropriate for
the type of cooking being done. Any and all cooking
utensils are suitable for use in the range and it is not
necessary to replace your present domestic cookware
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.
About the Cooktop Surface Elements
Single radiant elements will have one round outline pattern shown on the cooktop and should be used
when cooking with smaller cooking vessels. Dual radiant elements allows the user to set the smaller
inner element alone or both the inner and outer elements may be used together when using medium
to larger sized cookware. Triple element allows the use to set the smaller inner element, both inner and
middle elements or all three elements if using larger sized cookware such as a stock pot.
Surface Burner Element
Push in and turn the control knob counterclockwise to the desired setting. The element will cycle on and off to maintain the
desired heat setting. When finished, turn all controls to “OFF.”
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They are
located in the center of the glass rangetop. The hot surface
indicator light will glow red when the corresponding element is
heated. The light will remain on after turning off the control
knob until the corresponding element has cooled to a safe
temperature.
Surface Cooking Tips
• 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.
Type
Responses to
Temperature Changes
Recommended
Usage
Aluminum Heats and cools quickly.
Frying, braising, roasting.
May leave metal markings
on glass.
Cast Iron Heats and cools quickly. Not recommended.
Retains excessive heat and may
damage cooktop.
Copper,
Tin lined
Heats and cools quickly. Gourmet cooking, wine sauces,
egg dishes.
Enamel Ware Response depends on
base metal.
Not recommended.
Imperfections in enamel may
scratch cooktop.
Glass Ceramic Heats and cools slowly. Not recommended.
Heats too slowly.
Imperfections in enamel may
scratch cooktop.
Stainless Steel Heats and cools at
moderate rate.
Soups, sauces, vegetables,
general cooking.
Glass Cooktop
Cooking Utensil Guidelines
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
*Note: The above information is given as a guide only. You may
need to vary the heat settings to suit your personal requirements.
Surface Heat Settings*
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