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10
The size and type of utensil used, and the amount and
type of food being cooked will inuence the setting
needed for best cooking results.
NOTE
Cookware material types
The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of
food will cause it to darken (Anodized aluminum cookware
resists staining & pitting).
Copper - Excellent heat conductor but discolors easily.
Stainless - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain
heat very well. Cooks evenly once cooking temperature is
reached.
Porcelain-enamel on metal - Heating characteristics
will vary depending on base material.
Glass - Slow heat conductor.
Using proper cookware
For best cooking results,
cookware should have at
bottoms that rests level on
the burner grate. Before using
cookware, check for atness
by rotating a ruler across the
bottom of the cookware (Fig. 1).
Fig. 2
BEFORE SETTING SURFACE CONTROLS
Setproperburneramesize
Formostcooking; start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations below as a guide for determining proper
ame size for various types of cooking (Fig. 2)
Fordeepfatfrying;use a thermometer and adjust the
surface knob accordingly. If the fat is too cool, the food will
absorb the fat and be greasy. If the fat is too hot, the food
will brown so quickly that the center will be undercooked.
Do not attempt to deep fat fry too much food at once as the
food will neither brown or cook properly.
Flame Size* Type of Cooking
High Flame Start most foods; bring water to a boil;
pan broiling.
Medium Flame Maintain a slow boil; thicken sauces,
gravies; steaming.
Low Flame Keep foods cooking; poach; stewing.
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
other types of pans.
The color of the ame is the key to proper burner adjustment.
A good ame is clear, blue and hardly visible in a well-lighted
room. Each cone of ame should be steady and sharp. Adjust
or clean burner if ame is yellow-orange.
Never extend the ame beyond the outer edge of the
cooking utensil. A higher ame wastes energy, and
increases your risk of being burned by the ame (Fig. 3).
CAUTION
Correctame
setting
Incorrect
amesetting
Fig. 3
Donotplaceammableitemssuch as plastic salt
and pepper shakers, spoon holders or plastic wrappings
on the cooktop when it is in use. These items could melt
or ignite. Potholders, towels or wooden spoons could
catch re if placed too close to the range cooktop.
CAUTION
IMPORTANT
Do not place aluminum foil, or ANY material that
can melt on the range cooktop. If these items melt
they may damage the cooktop.
Fig. 1
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