Capital Cooking Performance Series manual Using your new range burners, cookware, Simmer Position

using your new range: burners, cookware 7

SIMMER POSITION:

a)The type and quantity of food affects which settings to use.

b)The pan selected affects the setting, its size, type, material, and whether a lid is used, all affect the consistency of the cooking temperature.

c)To maintain a low/simmer heat, bring food to a rolling boil. Stir well, then cover the pan and lower the heat to a setting to the Simmer

d)Periodically check your food to see if the control knob should be turned to another setting.

e)If an over-sized pan is used, the simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the food, stir the food around the outer edges of the pan into the food in the center.

f)It is normal to stir food occasionally while simmering. This is especially important when simmering for several hours, such as for homemade spaghetti sauce or beans.

g)When lowering the flame setting, adjust it in small steps. If the setting is too low to hold a simmer, bring the

food back to a boil before resetting to a higher heat.

IMPORTANT:

For proper combustion, do not use the range without h) It is normal not to see simmer bubbles immediately

the burner grates in place.

after the food has been stirred.

NOTE: There is a slight sound associated with gas combustion and ignition. This is a normal condition.

On ranges using propane gas (LP), a slight “pop” sound may be heard at the burner ports a few seconds after the burner has been turned off.

SAFETY PRECAUTIONS:

Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.

Do not let plastic, paper or cloth come in contact with a hot burner grate. They may melt or catch fire.

Never let a pan boil dry. This can damage your pan and the cooking surface.

COOKWARE:

For best cooking results, use professional quality pans with metal handles. (If the flames extend up the side of the pan, plastic handles can melt or blister.) Professional quality pans are found at restaurant supply stores and gourmet specialty stores. All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a heavy, flat base, and a proper fitting lid.

Aluminum and copper are pan materials that conduct heat quickly and evenly. These metals are sometimes attached to the base or in the core between stainless steel.

Balance is important for stability and even cooking. The handle must not be heavier than the pan and tilt it unevenly. A pan must sit level on the grate without rocking or wobbling.

Base Diameter:

Select the base diameter to match the diameter of the flame. The diameter of the flame should not be the same size as the pan base or slightly smaller. Oversize or undersize pans sacrifice cooking performance. A 5 1/2” (140 mm) base size is generally the smallest recommended.

Flat Base Pan:

A heavy, flat base is more apt to remain flat when heated. Pan bases that are warped, dented, ridged, or too lightweight will heat unevenly. Heat and cool pans gradually to avoid sudden temperature changes which tend to distort cookware. Do not add cold water to a hot pan.

Covered Pan:

A properly fitting lid will shorten cooking time and make it possible to use lower heat settings.