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Before Setting Surface Controls
Using proper cookware
DO NOT place flammable items such 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. PothoJders, towels or wooden spoons
could catch fire if placed too close to the range cooktop.
Important: DO NOT place aluminum foil, or ANY moterlal
that con melt on the range cooktop. If these items melt they
may damage the cooktop.
For best cooking results,
cookware should have fiat
bottoms that rest level on the
burner grate. Before using
cookware, check for flatness by
rotating a ruler across the
bottom of the cookware (Fig. 1).
Fig. 1
Please note: The size and type of utensil used, and the
amount and type of food being cooked wiii influence the
burner flame setting needed for best cooking results.
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.
Cost Iron - A slow heat conductor however will retain heat
very well. Cooks evenly once cooking temperature is
reached.
Porcelaln-enamel on metal - Heating characteristics wiii
vary depending on base material.
Gloss - Slow heat conductor.
Setting proper burner flame size
Never extend the flame beyond the outer
edge of the cooking utensil. A higher flame wastes energy,
and increases your risk of being burned by the flame.
The color of the flame is the key to proper burner adjustment.
A good flame isclear, blue and hardly visible in a well-lighted
room. Each cone of flame should be steady and sharp. Adjust
or dean burner if flame is yellow-orange.
For most cooking; 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
flame size for various types of cooking (Fig. 2)
For deep fat frying; 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 under
cooked. Do not attempt to deep fat fry too much food at
once as the food wil! neither brown or cool< properly.
Flame slze _ 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.
Fig. 2
_These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
other types of pans.
Correct
flame setting
Q
Incorrect
flame setting