Using proper cookware
For best cooking results,
cookware should have flat
bottoms that rests level on the
burner grate. Before using
cookware, check for flatness by
rotating a ruler across the
bottom of the cookware (Fig. 1).
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. Potholders, towels or wooden spoons could catch
fire if placed too close to the range cooktop.
Do not place aluminum foil, orANY material that
can melt on the range cooktop, If these items melt
they may damage the cooktop:................................................................................................................................................................
The size and type of utensil used, and the amount and
type of food being cooked will influence the settings
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.
Cast Iron =A slow heat conductor however will retain heat
very well. Cooks evenly once cooking temperature is
reached.
Porcelain=enamel on metal =Heating characteristics will
vary depending on base material.
Glass - Slow heat conductor.
Set proper burner flame size
The color of the flame is the key to proper burner adjustment.
A good flame is clear, blue and hardly visible in a well-lighted
room. Each cone of flame should be steady and sharp. Adjust
or clean 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 undercooked.
Do not attempt to deep fat fry too much food at once as the
food will neither brown or 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; steaming.
Low flame Keep foods cooking; poach; stewing.
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
other types of pans.
Fig. 2
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 (Fig, 3),
tf ame
setti ng
Fig. 3
Incorrect
flame setting
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General
Weight and Dimensions
