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Gas Range Surface Operation 12
S
ETTING USES
S
IM (simmer) Melting, holding chocolate
Melting butter
Heating, holding delicate sauces
W
arming foods
Melting large quantities
Simmering sauces
Steaming rice
LOW Heat Frying eggs
Heating milk, cream sauces and
soups, gravies and puddings
Panfrying
Simmering large quantities
Boiling vegetables in water
MED (medium) Heat Sautéing
Browning
Braising
Quick frying
HIGH Heat Boiling water
Heating broth soups, stocks
Deep fat frying (to heat oil only)
Fast boiling large quantities
Surface Burners
TEMPERATURE SETTING GUIDE BEFORE USING FOR THE FIRST TIME
Before using for the first time, you should clean your range
thoroughly with hot water and a mild detergent. Rinse and
dry with a soft cloth. This removes any residual oil and
grease left on the surface from the manufacturing process.
Refer to care recommendations on pages 25–27.
IMPORTANT NOTE: Before using your gas range, check
that the surface burners are assembled correctly.
The optional griddle and French top need to go through a
“burn in” period to clean oils from the bottom of these
assemblies. To prevent food from sticking and to protect
the surface from moisture, it is necessary to season the
griddle and French top prior to use. Refer to the following
pages for specific instructions on using the optional
charbroiler, griddle and French top.
The use of proper cookware is very important. Refer to
cookware selection on page 28 for recommendations.
Never leave pans on a HIGH setting unattended.
Be careful when cooking food in fat or grease; it can
become hot enough to ignite.