Flame Setting Chart Guidelines

Section Four: Using the Cooktop

SUGGESTED FLAME SETTINGS

CAUTION

The tempered glass, porcelain and stainless steel used for your cooktop is heat resistant; however, the use of improper utensils can possibly damage it. Large or warped utensils or utensils that span two burners, trap heat against the cooktop. The trapped heat goes into the cooktop and overheats the glass which through repeated use of could eventually cause the glass to break; the porcelain top could craze (fine hairlike lines) or the steel top could show heat discoloration.

Use the right size flame for

the cooking job

Models GGS/SGS shown

OFF

The Flame Setting Chart, on Pages

17and 18, is to be used as a guide. Your pans and your manner of cooking may need a different set- ting than what is suggested. All flame settings were determined using a variety of good quality, flat bottom pans with lids (un- less the method of cooking did not require a covered pan). The flame was matched to the size of the pan and the method of cook- ing: simmering, frying, braising, etc.

How to Use the Chart

The chart is divided into two sec- tions: the food and the flame set- tings. The flame settings section shows an initial Start Cooking setting, a second Continue Cook- ing setting and/or an ExtraLow™ Heat setting. There may or may not be a change between the two Start Cooking and the Continue Cooking settings depending on the food prepared. The ExtraLow™ Heat (see pages 17-

18)setting can be either a cook- ing, or a holding setting.

	HI			XLO
		1
		2
		3
Medium		LO	4
Medium			4

All the controls have an infinite number of heat settings, with no fixed positions between HI, LO or XLO. The word (Medium) and number designations are for ref- erence only and are guides to the flame settings referenced in the following chart.

Guidelines:

1.The actual flame setting used to cook is selected from the range of flame settings given. Whether the higher or lower setting is selected depends on the quality of the pan, the amount of food, and the BTU/ HR rating of the burner used.

2.Raise or lower the flame set- ting gradually. Allow time for the pan and food to adjust to the new setting. Changes are more satisfactory when the increased or decreased setting is only one or two markings on the control.

Page 16

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