Dacor DR30E Handbuch

8

Operating the Cooktop

Recommended Cooktop Settings

These are the recommended settings without the ele-

ment 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

Heat Setting

Melting butter, chocolate

Low

Delicate sauce, rice, sim-

mering sauces with butter 

and egg yolk

Low to medium

Cooking vegetables, 

fish broths, eggs (fried 

or scrambled), finish-

ing cereals, pasta, milk, 

pancakes, pudding, sim-

mering meats, steaming 

vegetables, popping corn, 

bacon, stewing meat 
soup, sautéed vegetables, 

spaghetti sauces

Medium

Braising meat, pan frying 

meat, fish, eggs, stir 

frying, quickly brown or 

sear meats, holding a 

rapid boil

Medium to high

Boiling water for vegeta-

bles, pasta

High

Cooktop Tips

•  Reduce the heat setting to the minimum level neces-

sary 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

•  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.

•  Pots that extend further than one inch beyond the 

edge of the element’s outside diameter are not rec-

ommended 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 can-

ning results.

•  Flat-bottomed canners must be used. Do not use can-

ners 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, man-

ufacturers of glass jars for canning, and the United 

States Department of Agriculture Extension Service.