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using your new range: burners, cookware
SIMMER POSITION:
a) The type and quantity of food affects which
settings to use.
b) The pan selected affects the setting, its size, type,
material, and whether a lid is used, all affect the
consistency of the cooking temperature.
c) To maintain a low/simmer heat, bring food to a
rolling boil. Stir well, then cover the pan and lower
the heat to a setting to the Simmer
d) Periodically check your food to see if the control knob
should be turned to another setting.
e) If an over-sized pan is used, the simmer action may
occur mainly in the center of the pan. To equalize the
temperature throughout the food, stir the food around the
outer edges of the pan into the food in the center.
f) It is normal to stir food occasionally while simmering.
This is especially important when simmering for several
hours, such as for homemade spaghetti sauce or beans.
g) When lowering the flame setting, adjust it in small
steps. If the setting is too low to hold a simmer, bring the
food back to a boil before resetting to a higher heat.
h) It is normal not to see simmer bubbles immediately
after the food has been stirred.
IMPORTANT:
For proper combustion, do not use the range without
the burner grates in place.
NOTE: There is a slight sound associated with gas
combustion and ignition. This is a normal condition.
On ranges using propane gas (LP), a slight “pop” sound
may be heard at the burner ports a few seconds after the
burner has been turned off.
SAFETY PRECAUTIONS:
Food packaged in aluminum foil should not be
placed directly on the burner grate. Aluminum foil can
melt during cooking.
Do not let plastic, paper or cloth come in contact with a
hot burner grate. They may melt or catch fire.
Never let a pan boil dry. This can damage your pan
and the cooking surface.
COOKWARE:
For best cooking results, use professional quality pans
with metal handles. (If the flames extend up the side of
the pan, plastic handles can melt or blister.) Professional
quality pans are found at restaurant supply stores and
gourmet specialty stores. All cookware should have these
characteristics: good heat conductivity, good balance,
correctly sized base diameter, a heavy, flat base, and a
proper fitting lid.
Aluminum and copper are pan materials that
conduct heat quickly and evenly. These metals are
sometimes attached to the base or in the core
between stainless steel.
Balance is important for stability and even cooking.
The handle must not be heavier than the pan and tilt it
unevenly. A pan must sit level on the grate without
rocking or wobbling.
Base Diameter:
Select the base diameter to match the diameter
of the flame. The diameter of the flame should not
be the same size as the pan base or slightly smaller.
Oversize or undersize pans sacrifice cooking
performance. A 5 1/2” (140 mm) base size is
generally the smallest recommended.
Flat Base Pan:
A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged, or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes
which tend to distort cookware. Do not add cold
water to a hot pan.
Covered Pan:
A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.