Gas Range Surface Operation 12
SETTING USES
SIM (simmer) Melting, holding chocolate
Melting butter
Heating, holding delicate sauces
Warmingfoods
Melting large quantities
Simmering sauces
Steaming rice
LOW Heat Fryingeggs
Heating milk, cream sauces and
soups, gravies and puddings
Panfrying
Simmering large quantities
Boiling vegetables in water
MED (medium) Heat Sautéing
Browning
Braising
Quick frying
HIGH Heat Boiling water
Heating broth soups, stocks
Deep fat frying (to heat oil only)
Fast boiling large quantities
Surface Burners
TEMPERATURESETTING GUIDE BEFORE USING FOR THE FIRST TIME
Before using for the first time, you sh ould clean your range
thoroughly with hot water and a mild de tergent. Rinse and
dry with a soft cloth. This removes any re sidual oil and
grease left on the surface from the manu facturing process.
Refer to care recommendations on pag es 25–27.
IMPORTANT NOTE: Before using your gas range, chec k
that the surface burners are asse mbled correctly.
The optional griddle and French top need to go through a
“burn in” period to clean oils from t he bottom of these
assemblies. To prevent food from sticking and to protec t
the surface from moisture, it is neces sary to season the
griddle and French top prior to use. Refer to the following
pages for specific instructio ns on using the optional
charbroiler, griddle and French top.
The use of proper cookware is very impor tant. Refer to
cookware selection on page 28 for reco mmendations.
Never leave pans on a HIGH setting unattended.
Be careful when cooking food in fat or grease; it can
become hot enough to ignite.