American Range ARR448GDGRL Benutzung Und Pflege

13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com

Cuisine & Performer Ranges

Use & Care Manual

COOKWARE RECOMMENDATIONS

To avoid the risk of serious injury, damage to the range or cookware, please observe the following guidelines.

Bakeware, such as large casserole pans, cookie sheets, etc., should never be used on the cook top.

Placement of large stock pots should be staggered when used on the cook top.

Select the base diameter of the pot to match the diameter of the flame. The diameter of the flame and the diameter of the pan bottom

should match or be slightly smaller. Too large or too small pots on a burner will compromise cooking performance.

Do not place food packaged or wrapped in aluminum foil directly on the burner grate above the burner. Aluminum foil can melt during

cooking.

Be careful to not let plastic, paper or cloth come in contact with a hot burner grate. These materials can catch fire or melt.

Never let a pan boil dry – and if it occurs remember it can be extremely hot – and very dangerous. If this should occur, turn off the

burner immediately. Wait a while, until the pot cools down enough to handle – this could be several minutes, but could save you from

burns or other serious injury.

The pan bottom should be flat, the heavier the better – and well balanced on the cook top grate – sitting flat without rocking –

preferably with tight fitting lids. Try not to slide the pot across the grates – while it is very handy to do so – you may end up scratching

the pot or the grate.

Always be careful when using high flames, as in wok cooking, as they may contact flammable materials or make the handles of the wok

very hot. Use the wok ring (optional) to stabilize the wok.

SUGGESTED BURNER SETTINGS

HEAT SETTINGS

USE

Simmer

Melting small quantities of butter, simmer grains, rice, oatmeal

Low

Poaching eggs, fish, poultry

Low - Medium

Fry eggs, heat milk, cream sauces

Medium

Puddings, custards, gravies

Medium High

Sauté vegetables, braise meats, soups and stews, deep fat frying, boiling water and pasta, blanching

vegetables, searing meats

High

Large quantity of water to boil, large quantity frying and cooking