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IMPORTANT
Do not slide the grates on the stainless steel frame.
Doing so can damage the surface.
FLAME ADJUSTMENT
For most cooking, start on the highest control setting
and then turn to a lower one to complete the process.
Use the chart below as a guide for determining proper
flame size for various types of cooking. The size and
type of utensil used and the amount of food being
cooked will influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the
surface control 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 nor
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; steam.
Low Flame Keep foods cooking; poach;
stew.
*These settings are based on using medium-weight
aluminum pans with lids. Settings may vary when
using other types of pans.
Never extend the flame beyond the outer edge of the
utensil. A higher flame simply wastes heat and energy,
and increases your risk of being burned by the flame.
Surface Cooking
UTENSILS TO USE FOR BEST
PERFORMANCE
Pans should have flat bottoms. Check for flatness by
rotating a ruler across the bottom. There should be no
gaps between the pan and ruler.
* Specialty pans such as lobster pots, griddles and
pressure cookers may be used but must conform to
the above recommended cookware requirements.
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan. Pan is well
balanced.
• Pan sizes match the amount of food to be prepared
and the size of burner.
• Made of material that conducts heat well.
POOR
• Curved and warped pan bottoms.
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