KitchenAid 1867, 1865, 1875 Selection & Use of Pots & Pans, Griddle Option, Canning, Gas Cooktop

Solid elements take longer than coil elements to reach the set temperature but they retain heat for longer periods of time after being turned off.

Solid elements are easier to clean up, because the cooking surface is sealed against spills. There are no drip bowls or a burner box to clean.

Solid elements should not glow red even at max setting. The red lettering will fade with use.

Solid elements have built-in temperature protectors that automatically reduce heat if a pan boils dry.

You will notice that a cast burner stove top gets hot, especially when the burners are on for long periods of time. This is normal for any range with solid elements. This condition is safe. To minimize heat build up, reduce burner heat setting to #3 after pot has come to a boil.

Selection & Use of Pots & Pans

Flat Bottoms

Thick, flat bottoms absorb and distribute the heat from the element more evenly. Thin, uneven bottoms waste energy and create hot spots that may burn the food onto cookware.

Glass cooktops require heavy gauge flat bottom pans for best cooking results.

Check flatness with a ruler or straight edge. See figure 7.

Figure 7

Pot Diameter

Select element to match pan diameter. The pot should be slightly larger than the element to obtain best energy usage, and avoid spillovers flowing directly onto element.

Do not use pans extending more than one inch beyond element, except while canning. See figure 8.

Figure 8

Small diameter pans waste energy and spillage can flow onto element. This increases chance of fire and burns.

For Smooth Top & Cast Burner Ranges

Use non-stick coated cookware, for easier clean up. Glass or pyroceram pans should be used only as the manufacturer describes.

Pressure cookers, deep fat fryers, canners, etc. must be of the correct size and have flat bottoms to work properly.

Energy Tips

Use cookware with tight-fitting lids, and flat bottoms which completely cover the heated portion of the element. Watch foods when bringing them to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat to lowest setting that will keep it cooking.

Use residual heat with surface cooking. For example, when cooking eggs in the shell, bring water to a boil, then turn element off, and allow heat in water to complete cooking.

When boiling water for tea or coffee, heat only the amount needed. Do not use a wire trivet or any other kind of heat retarding pad between the pan and the element.

Griddle Option

OPTIONAL

GRIDDLE

Griddle for electric ranges

To use griddle over the back/front burner combination on left side of stove. Turn both burners on high for at least five minutes to allow griddle to heat up to frying temperature. Temperatures may be adjusted as required.

Griddle for gas ranges

Set griddle on the left over the back/front burner combination. Lock the notches of the griddle onto the back & front grate fingers. First make sure that grates are positioned on burners correctly. Turn both front & back burners on to correct frying temperature.

Warning: Do not use two griddles on a range as warping of the top can occur.

canning

For best results, use a flat bottom, heavy gauge canner. Canners with rippled bottoms will not work on electric burners because the bottom does not make enough contact with the element. This wastes energy and takes a long time to boil water.

Gas Cooktop

Gas cooktops are more forgiving than electric cooktops. Most cookware will work, although tight fitting lids are recommended for efficient cooking on both. Always adjust the burner controls so that flames do not extend past the edges of pots or pans.

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