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4. Do not cook with a high flame that curls up the sides of the pan. A
high flame that curls up the sides of the pan could melt or burn the
pan handles.
5. High flames curling up the sides of a pan are a waste of energy and
dangerous to the cook.
COOKWARE:
1. Use a low or medium flame if using glass - ceramic utensils.
2. Cast iron skillets conduct heat slowly but when hot are very efficient
and food can burn easily if the flame is too high. A low to medium
flame is suggested for cast iron skillets.
3. Any sturdy pan can be used on this range, but good quality
professional pans are recommended.
4. A pan should have a flat bottom and be the size that best matches
the size of the burner. The flames should touch only the bottom of
the pan.
5. Use caution when using pans with plastic or composite handles,
because high heat can burn or bubble the material.
Always reduce flame height to the minimum height necessary for food to cook.
An excessively high flame can cause food to scorch and stick to the bottom of
the pan.
To heat a large pot of water, use a high flame setting to bring contents to a rapid
boil and then lower the flame to maintain the proper boil.
A high rolling boil evaporates water and other foods quickly. Use our chart as a
guideline.
The following temperature settings are meant to be only a guideline for cooking.
You may need to vary the information to accommodate your own choices when
cooking.
Suggested Burner Settings:
Heat Settings Use
Simmer Melting small quantities of butter
simmer grains, rice, oatmeal
Low Poaching eggs, fish, poultry
Low – Medium Fry eggs, heat milk, cream sauces
Medium Puddings and custards, gravies
Medium High Sauté vegetables, braise meats, soups
and stews, deep fat frying, boiling
Water/pasta, blanching, vegetables,
searing meats
High Large quantity of water to boil, large
quantity frying and cooking