Stimmen - 2, Durchschnittliche Bewertung: 4.5
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Anleitung Zusammenfassung
If the fat is too hot, the food will brown so quickly that the center will be undercooked. Do not attempt to deep fat fry too much food at once as the food will neither brown nor cook properly. Never extend the flame beyond the outer edge of the utensil. A higher flame simply wastes heat and energy, and increases your risk of being burned by the flame. RIGHT WRONG *Flame Size Type of Cooking High Flame Medium Flame Low Flame Start most foods; bring water to a boil; pan broiling Maintain a slow boil; thicken sauces, gravies; steam Keep foods cooking; poach; stew * These settings are based on using medium-weight aluminum pans with lids. Settings may vary when using other types of pans. 5 6 Proper Burner Adjustments The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly visible in a well-lighted room. Each cone of flame should be steady and sharply defined. Adjust or clean burner if flame is yellow-orange. To clean burner, see instructions under General Cleaning. Each burner lights automatically from an electric ignitor each time a control knob is turned to the LITE position. Setting Surface Controls To operate the surface burner: 1. Place cooking utensil on burner. 2. Push in and turn the Surface Control knob to LITE. Note: All electronic ignitors will click at the same time. However, only the burner you are turning on will ignite. 3. Visually check that the burner has lit. 4. After the burner lights, turn the control knob to the desired flame size. The control knobs do not have to be set at a particular mark. Use the guides and adjust the flame as needed. DO NOT cook with the control knob in the LITE position. (The electronic ignitor will continue to click if left in the LITE position.) 5. To turn the burner off, turn the control knob as far as it ill go, to the OFF position. Electric Ignition Models In the event of an electrical power outage, the surface burners can be lit manually. To light a surface burner, hold a lit match to the burner head, then slowly turn the surface control knob to LITE. Use caution when lighting surface burners manually. Surface burner in use when an electrical power failure occurs will continue to operate normally. Do not operate the burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat. Do not place plastic items such as salt and pepper shakers, spoon holders or plastic wrappings on top of the cooktop when it is in use. These items could melt or ignite. Pot holders, towels or wood spoons could catch fire if placed too close to a flame. Selecting Surface Cooking Utensils For best results and energy conservation, choose cooking utensils that have these characteristics: Pans should have flat bottoms. Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and ruler. Note: Always use a utensil for its intended purpose. Follow manufacturer's instructions. Some utensils were not made to be used in the oven or on the cooktop. * Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements. Note: Do not use griddle over more than one burner. That can damage your cooktop and that can result in exposure to carbon monoxide levels above allowable current standards. That can hazardous to your health. *GOOD Flat bottom and straight sides. Tight fitting lids. Weight of handle does not tilt pan. Pan is well balanced. Pan sizes match the amount of food to be prepared. Made of a material that conducts heat well. Easy to clean. POOR Curved and warped pan bottoms. Pan overhangs unit by more than one inch or 2.5 cm. Heavy handle tilts pan. Flame extends beyond unit 7 DO NOT use a wok if it is equipped with a metal ring that extends beyond the burner unit. Because this ring traps heat, the surface unit and cooktop surface could be damaged. Specialty Pans & Trivets Woks with flat bottoms suitable for use on your cooktop are available in most cookshop or hardware stores. Round-bottomed woks (with a support ring that does not extend beyond the burner unit) may also be used. The metal ring was designed to support the wok safely when it is filled with large amounts of liquids (soup making) or fat (frying). Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates. DO NOT use two burner units to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or crazing of the appliance cooking surface, and damage to the grates and burner units. Canning Tips & Information 1. Use tested recipes and follow instructions carefully. Check with your local Cooperative Agricultural Extension Service or a manufacturer of glass jars for the latest canning information. 2. Use flat-bottomed canners only. Heat is spread more e...