Dacor DR30EI Use & Care Manuals - Page 10
Recommended Cooktop Settings, Cooktop Tips
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Operating the Cooktop Recommended Cooktop Settings These are the recommended settings without the element being preheated. A range of heat settings are listed because the actual setting depends on: • Type and quality of pan • Type, quantity and temperature of the food • Element used and cook's preferences Type of Food Melting butter, chocolate Delicate sauce, rice, simmering sauces with butter and egg yolk Cooking vegetables, fish broths, eggs (fried or scrambled), finishing cereals, pasta, milk, pancakes, pudding, simmering meats, steaming vegetables, popping corn, bacon, stewing meat soup, sautéed vegetables, spaghetti sauces Braising meat, pan frying meat, fish, eggs, stir frying, quickly brown or sear meats, holding a rapid boil Boiling water for vegetables, pasta Heat Setting Low Low to medium Medium Medium to high High Cooktop Tips For superior cooking performance and to save energy: • Reduce the flame height to the minimum level necessary to perform the desired cooking process. Food cooks just as quickly at a gentle boil as it does at a vigorous, rolling boil. A higher boil than is necessary wastes energy, cooks away moisture and causes a loss in food flavor and nutrients. • Minimize the amount of liquid or fat to reduce cooking times. • Use a timer rather than repeatedly removing the lid to check food. Doing so will decrease cooking time and save energy. • Thaw foods prior to cooking to reduce cooking time. Canning warning • Safe canning requires that harmful micro organisms are destroyed and that the jars are sealed completely. ▪▪ When canning foods in a water-bath canner, a gentle but steady boil must be maintained for the required time. ▪▪ When canning foods in a pressure canner, the pressure must be maintained for the required time. • After you have adjusted the controls, it is very important to make sure the boil or pressure levels specified are maintained for the required time. Observe the following when canning: • Pots that extend further than one inch beyond the edge of the element's outside diameter are not recommended for most cooking applications. However, when canning with water-bath or a pressure canner, larger diameter pots may be used, because boiling water temperatures (even under pressure) are not harmful to the cooktop surfaces. However, do not use large diameter canners or other large-diameter pots for frying or boiling foods other than water. • Most syrup or sauce mixtures, and all fried foods, cook at temperatures much higher than boiling water. Such temperatures could eventually damage the glass cooktop surfaces. • Be sure the canner fits over the center of the element. If the canner cannot be centered on the element for some reason, use smaller diameter pots for good canning results. • Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don't make good contact with the cooktop surface and take a long time to boil water. • When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner, manufacturers of glass jars for canning, and the United States Department of Agriculture Extension Service. 8