KitchenAid KGRS208X ユーザーズマニュアル

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.

Before Setting Surface Controls

The size and type of utensil used, and the amount and

type of food being cooked will influence the burner flame

setting needed for best cooking results.

Cookware material types

The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of

food will cause it to darken (Anodized aluminum cookware

resists staining & pitting).
Copper - Excellent heat conductor but discolors easily.
Stainless - Slow heat conductor with uneven cooking

results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat

very well. Cooks evenly once cooking temperature is

reached.
Porcelain-enamel on metal - Heating characteristics will

vary depending on base material.
Glass - Slow heat conductor.

Using proper cookware

For best cooking

results, cookware

should have flat

bottoms that rest level

on the surface burner

grate.
Before using cookware,

check for flatness by

rotating a ruler across

the bottom of the

cookware (Fig. 1).

DO NOT place flammable items such as

plastic salt and pepper shakers, spoon holders or plastic

wrappings on the cooktop when it is in use. These items

could melt or ignite. Potholders, towels or wooden spoons

could catch fire if placed too close to the range cooktop.

Important note:

DO NOT place aluminum foil, or ANY material that can

melt on the range cooktop. If these items melt they may

damage the cooktop.

Fig. 1

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 below as a guide for determining

proper flame size for various types of cooking (Fig. 2)
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.

*These settings are based for medium-weight metal or

aluminum pans with lids. Settings may vary when using

cookware made from different materials.

Fig. 2

Correct
flame setting

Incorrect

flame setting