COOKWARE RECOMMENDATIONS
TO AVOID THE RISK OF SERIOUS INJURY, DAMAGE TO THE RANGE OR COOKWARE, PLEASE OBSERVE THE FOLLOWING GUIDELINES:
Bakeware, such as large casserole pans, cookie sheets, etc., must never be used on the cooktop.
Placement of large stock pots must be staggered when used on the cooktop.
Select the base diameter of the pot to match the diameter of the flame. The diameter of the flame and the diameter of the pan bottom
must match, or be slightly smaller. Too large or too small pots on a burner will compromise cooking performance.
Do not place food packaged or wrapped in aluminum foil directly on the burner grate above the burner. Aluminum foil can melt during
cooking.
Be careful to not let plastic, paper or cloth come in contact with a hot burner grate. These materials can catch fire or melt.
Never let a pan boil dry – and if it occurs remember it can be extremely hot – and very dangerous. If this does occur, turn off the burner
immediately. Wait a while, until the pot cools down enough to handle; this could be several minutes, but could save you from burns or
other serious injury.
The pan bottom should be flat, the heavier the better – and well balanced on the cooktop grate – sitting flat without rocking –
preferably with tight fitting lids. Try not to slide the pot across the grates – while it is very handy to do so – you may end up scratching
the pot or the grate.
Always be careful when using high flames, as in wok cooking, as they may contact flammable materials or make the handles of the wok
very hot. Use the wok ring
(optional)
to stabilize the wok.
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, custards, gravies
Medium High
Sauté vegetables, braise meats, soups and stews, deep fat frying, boiling water and pasta, blanching vegetables,
searing meats
High
Large quantity of water to boil, large quantity frying and cooking
OVENS 101
The oven is a gas fired, temperature controlled cooking cavity which is highly insulated to keep the kitchen cool and the food hot. The
oven contains two burners - the Bake burner positioned below the oven floor and the Broil burner located in the ceiling of the oven.
Bake and Broil are very different cooking operations and the burners are designed to deliver energy in a way appropriate to the task.
There are two types of baking - called Standard Bake
(or conventional)
and Convection Bake. Standard or conventional baking make best
use of Grandma’s cookie, cake or pie recipes – like Bake at 350ºF for forty-five minutes – to get the job done. These recipes are tried
and true – conventional or standard bake will deliver wonderful performance every time you cook.
When you Convection bake
(using a fan to circulate the high temperature air inside the oven)
you can lower the thermostat about 25º and
reduce the cook time by about 25% - and achieve fine cooking results just like Grandma’s – taking less time and using less energy. Use the
same recommended temperatures for meats and poultry dishes – but keep watch of the time. Convection cooking technology was first
developed in Europe and has been used for many years – recently taking hold in US residential kitchens and cookbooks.
In convection cooking, not only is the cook time faster, but also, the oven temperature is more even, top to bottom and side to side – so
cookies on several racks will have the same brown color and texture. However, to best take advantage of convection, use low, shallow
bakeware so that moving air can get over the sides and up to the food surface. Foods in covered dishes
(like casseroles or pot roasts)
do
not benefit from convection cooking.
OPERATING YOUR RANGE
DESIGNED & BUILT IN USA
P R O F E S S I O N A L C O O K I N G E Q U I P M E N T
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