Samsung NX58R5601SS/AA User Manual - Page 27
Cookware Usage, English 27, Burner Position, Function, Type Of Food, Right Front Rf, Right Rear Rr
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The right and left front side burners provide maximium output. These burners can also be used as general-purpose burners, but they are designed to provide quick heat to large cookware. The right and left front side burners spread out the heat with a larger circle of flames. This provides better heat distribution for larger cookware (12"/30.5 cm) or larger pots and pans. BURNER POSITION RIGHT FRONT (RF) RIGHT REAR (RR) CENTER LEFT FRONT (LF) LEFT REAR (LR) FUNCTION Quick heating Low simmering Griddle Cooking Quick heating General heating Low simmering TYPE OF FOOD Boiling Food Chocolate, Casseroles, Sauces Pancakes, Hamburgers, Fried Eggs, Hot Sandwiches Boiling Food General Food Tomato Sauce*, Casseroles NOTE * Tomato sauce needs to be stirred during the low simmering. The center oval burner can also be used for large pots and pans, but is designed to be used with the center burner grate and/or the center griddle accessory (if equipped). The oval burner spreads out the heat more evenly over the large center cooking area. Each surface burner has a control knob with settings from HI to LO. They also have a LITE setting that is only used to light the flame. The electronic ignition system sparks when the control knob is in the LITE position. The surface burner indicator next to the control knob shows which burner the knob controls. Cookware usage Using the correct cookware can prevent many problems, such as uneven cooking or extended cooking times. Using the proper pans will reduce cooking times and cook food more evenly. Look for the following pan characteristics: • Flat bottom and straight sides. • Tight-fitting lid. • Weight of handle does not tilt pan. • Pan is well-balanced. • Pan size matches the amount of food being prepared and the size of the surface burner. • Made of material that conducts heat well. • The pot/pan diameter matches the surface burner flame diameter. What your cookware is made of determines how evenly and quickly heat is transferred from the surface burner to the pan bottom. ALUMINUM: Excellent heat conductor. Some types of food will cause the aluminum to darken. (Anodized aluminum cookware resists staining and pitting.) COPPER: Excellent heat conductor, but discolors easily. STAINLESS STEEL: Slow heat conductor with uneven cooking results. Is durable, easy to clean, and resists staining. CAST-IRON: A poor conductor, but retains heat very well. Cooks evenly once cooking temperature is reached. ENAMELWARE: Heating characteristics will vary depending on base material. GLASS: Slow heat conductor. Glass cookware is designed for two usages-top-ofrange cooking or oven use. Only use cookware where it is designated to be used. NOTE Do not place a small pan or pot with a bottom diameter of about 6" or less on the center grate. It is likely that the pan or pot will tip over. We strongly recommend you place small-sized pots or pans on the rear of either side grate. English 27 Surface cooking