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Exactly as described, the full user-manual (145 pages). Perfect.
USING YOUR SOLID DISC COOKTOP
Use the followingchart as a GUIDELINE until you become more familiarwithyour cooktop. Keep in mindthat differenttypes of utensil materials requiredifferent heat settings for the same cooking operation.We suggestthat you experimentto findthe heat setting that best suits your particular cooking needs. Information in the chart is based on heavy gauge aluminum cookware. Lower the heat setting if using stainless steel, cast iron utensils or glassware designed for surface cooking. NOTE: Refer to utensil manufacturer's recommendations for suggested heat settings. Some manufacturers do not recommend the use of HIGH or the use of HIGH for extended cooking operations.
FOR RED DOT ELEMENT HEAT SE'I-FINGS HIGH USES To bringliquidto a boil,blanch,preheatskillet,orbring pressureup in pressurecooker.(Note: Alwaysfollowinstructions pressure in cookerUse/Carebook).Alwaysreducetoa lowerheatsettingwhen liquidsboilor food beginsto cook. To brown or sear meat, heat oil for deep fat frying, scald. To fast saute or fry. To make candy. To maintain fast broil for large amounts of liquids,for slower frying or sauteing. To maintain moderate to slow boil for large amounts of liquids. To continue cooking uncovered foods, and for most frying. To continue cooking covered foods, maintain boil pressure in most pressure cookers. Stews, braise or steam. To maintain boil, poach, steam or simmer. To keep foods warm before serving.
SETTINGS 7-9 SETTINGS 5-6 SETTINGS 2-4
LOW
FOR SENSOR HEAT SE'I-rlNGS HIGH SETTINGS 10-11 SETTINGS 6-9 SETiINGS 2-5 To boil largequantitiesofwater, To deep fat fry, blanch. To pan fry. Fry in succession. To braise, to brown or sear meat.
SOLID
ELEMENT USES
To fast saute, deep fat fry small quantities. To make candy, reheat, scald. To steam, boil small quantities. To slow saute, stew. To maintain pressure in most pressure cookers. To scramble eggs. Egg based sauces. Pot roast. To thicken sauces, heat milk, poach, simmer. To melt chocolate, butter or fat. To keep foods warm. Thaw. Melt.
LOW
-10-
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