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Use and Care Manual

ManualsBrandsSuperiore ManualsCooking Appliances36 Inch Freestanding Gas Range with 6 Sealed Burners, 6.7 Cu. Ft. Oven Capacity, Continuous Grates, Self-Clean, Infrared Broiler, Four Convection Fans, and Star-K Certified: Cream with Bronze Accents
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Surface Cooking Tips
Your range is equipped with a variety of different sized surface burners. Below is a guide for which burners work best for certain
cooking applications:
Note: models with induction zones are provided only with the burners on the right.
Use low or medium ame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron.
Reduce the ame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even heating within the
cooking vessel and reduce the likelihood of burning or scorching the food.
• Reduce the ame if it is extending beyond the bottom of the cooking vessel. A ame that extends along the sides of the vessel is
potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the ame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks just as
quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks away moisture, and
causes a loss in food avor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm) on the larger burners. Pots or pans as small as 4” (10 cm)
should be used on the smaller burners.
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being
done.Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with
commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from
excessive dents on the bottom to provide maximum performance and convenience.
Note: When using big pots and/or high ames, it is recommended to use the front burners. There is more room in the front and
potential cleanup at rear of appliance due to staining or discoloration will be minimized.
Surface Operation
Burner Use
front left (left rear on 24’’) and front right 18.000 BTU Quick water boiling
Deep-fat frying in large utensil
right front simmer 750 BTU Melting small quantities
Steaming rice
Simmering sauces
front central 3.600 BTU Melting large quantities
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,and puddings
rear central and rear right 6.500 BTU Sauteing and browning, braising, and pan frying
Maintaining slow boil on large quantities
rear left (front left on 24’’) 11.000 BTU High-temperature frying
Pan broiling
Maintaining fast boil on large quantities