PRG Professional Ranges Care and UseSection Four: Using the Cooktop
Suggested Flame Settings
Before using this chart read page 15
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| Food | Start Cooking | Continue Cooking | ExtraLow® Heat |
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| Settings |
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| BEVERAGES | Med. – heat milk, cover | LO – finish heating | XLO – keep warm, |
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| Cocoa |
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| cover* |
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| BREADS |
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| French Toast, Pancakes, | Med. – preheat skillet | Med. Lo to Med. – |
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| Grilled Sandwiches |
| cook |
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| BUTTER |
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| 4 to 3 – allow 5 to 10 |
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| minutes to melt |
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| XLO – to hold |
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| CEREALS | HI – cover, bring | Med. Lo to Med. – | XLO – to hold, cover* |
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| Cornmeal, Grits, | water to a boil, add | finish cooking according |
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| Oatmeal | cereal | to package directions |
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| CHOCOLATE |
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| 2 to XLO – allow 10 to |
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| 15 minutes to melt |
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| XLO – to hold* |
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| DESSERTS |
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| Candy | Med. Lo to Med. – | Med. Lo to Med. |
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| cook following recipe |
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| Pudding and Pie Filling | Med. to Med. Hi – cook | Med. to Med. HI |
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| Mix | according to package directions |
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| Pudding | Med. Lo – Bring milk to a boil |
| 3 to 2 – to cook |
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| EGGS | HI – cover, bring water |
| XLO – cook 3 to 4 |
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| Cooked in Shell | to a boil, add eggs, cover |
| minutes for soft cooked; |
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| or 15 to 20 minutes for |
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| hard cooked |
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| Fried, Scrambled | Med. to Med. Hi – melt | LO to Med. Lo – | XLO – to hold for a |
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| butter, add eggs | finish cooking | short period* |
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| Poached | HI – bring water to the |
| 4 to 3 – finish cooking |
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| steaming point, add eggs |
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| MEAT, FISH, POULTRY | HI – until meat starts to sizzle | Med. Lo to Med. – |
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| Bacon, Sausage Patties |
| finish cooking |
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| Braising: Swiss Steak, | HI – melt fat, then brown on |
| 3 to 2 – simmer until |
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| Pot Roast, Stew Meat | Med. Hi to HI, add liquid, cover |
| tender |
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| Quick Frying: | Med. Hi to HI – preheat skillet | Med. Hi to HI – |
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| Breakfast Steaks |
| fry quickly |
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| Frying: Chicken | HI – heat oil, then brown on Med. | LO – cover, finish cooking |
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| Deep Frying: Shrimp | HI – heat oil | Med. Hi to HI – to |
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| maintain temperature |
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| Pan Frying: Lamb Chops, | HI – preheat skillet | Med. to Med. HI — | 4 to 3 – to hold, covered |
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| Thin Steaks, Hamburgers, |
| brown meat | 3 to 2 – to hold, uncov- |
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| Link Sausage |
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| ered |
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| Poaching: Chicken , | HI – Cover, bring |
| 2 to 1 – to finish cooking |
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| whole or pieces, Fish | liquids to a boil |
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Page 16
