Electrolux EW30DS80RS Complete Owner s Guide English - Page 11

Setting Surface Controls 11 SETTING SURFACE CONTROLS Types of Cooktop Surface Burners The cooktop comes with a variety of burners to accommodate different sizes of cookware. The ability to heat food quicker and in larger volumes increases as the burner size increases. It is important to select cookware that is suitable for the amount and type of food being prepared SETTING PROPER BURNER FLAME SIZE Never extend the flame beyond the outer edge of the cooking utensil. A higher flame wastes energy, and increases your risk of being burned by the flame. 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 sharp. Adjust or clean burner if flame is yellow-orange. For most cooking: start on the highest setting and then turn to a lower setting to complete the process. Use the recommendations in Table 1 as a guide for determining proper flame size for various types of cooking.) For deep fat frying: use a thermometer and adjust the surface knob accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown so quickly that the center will be under cooked. Do not attempt to deep fat fry too much food at once as the food will neither brown or cook properly Figure 11: Surface burner types Cooktop Surface Burners, by Size and Type The surface burners are located on the cooktop as follows (Figure 11): • a 5 000 BTU (natural gas) burner located at the right rear position; • a 18 000 BTU (natural gas) dual-flame burner located at the right front position; • a 9 500 BTU (natural gas) burner located at the left front position; • a 16 000 BTU (natural gas) burner located at the left rear position; • a 9 500 BTU (natural gas) burner located at the center position. correct flame setting incorrect flame setting Figure 12: Correct and incorrect flame setting Table 1: Flame size recommendations Flame Size* Type of Cooking High flame Start most foods; bring water to a boil; pan broiling Medium flame Maintain a slow boil; thicken sauces; gravies; steaming Low flame Keep foods cooking; poach; stewing *These settings are based for medium-weight metal or aluminum pans with lids. Settings may vary when using cookware made from different materials. IMPORTANT! Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.