Griddle/Simmer Plate, Surface Heat Settings, Cooking Vessels

Operation

Surface Operation

	Surface Heat Settings*

Heat Setting		Use
Simmer		Melting small quantities
		Steaming rice
		Simmering sauces

Low		Melting large quantities
Med Low		Low-temperature frying (eggs, etc.)
		Simmering large quantities
		Heating milk, cream sauces, gravies,
		and puddings

Med		Sauteing and browning, braising, and
		pan-frying
		Maintaining slow boil on large quantities
Med High		High-temperature frying
		Pan broiling
		Maintaining fast boil on large quantities

High		Boiling water quickly
		Deep-fat frying in large utensil

*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

Cooking Vessels

Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.

Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at rear of appliance due to staining or discoloration will be minimized.