4.Do not cook with a high flame that curls up the sides of the pan. A high flame that curls up the sides of the pan could melt or burn the pan handles.
5.High flames curling up the sides of a pan are a waste of energy and dangerous to the cook.
COOKWARE:
1.Use a low or medium flame if using glass - ceramic utensils.
2.Cast iron skillets conduct heat slowly but when hot are very efficient and food can burn easily if the flame is too high. A low to medium flame is suggested for cast iron skillets.
3.Any sturdy pan can be used on this range, but good quality professional pans are recommended.
4.A pan should have a flat bottom and be the size that best matches the size of the burner. The flames should touch only the bottom of the pan.
5.Use caution when using pans with plastic or composite handles, because high heat can burn or bubble the material.
Always reduce flame height to the minimum height necessary for food to cook. An excessively high flame can cause food to scorch and stick to the bottom of the pan.
To heat a large pot of water, use a high flame setting to bring contents to a rapid boil and then lower the flame to maintain the proper boil.
A high rolling boil evaporates water and other foods quickly. Use our chart as a guideline.
The following temperature settings are meant to be only a guideline for cooking. You may need to vary the information to accommodate your own choices when cooking.
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 and custards, gravies |
Medium High | Sauté vegetables, braise meats, soups |
| and stews, deep fat frying, boiling |
| Water/pasta, blanching, vegetables, |
| searing meats |
High | Large quantity of water to boil, large |
| quantity frying and cooking |
| 13 |