Samsung NX58560 Serie Mode D'emploi page 26

Surface cooking
The right and left front side burners provide maximium output. These burners can
also be used as general-purpose burners, but they are designed to provide quick
heat to large cookware. The right and left front side burners spread out the heat
with a larger circle of flames. This provides better heat distribution for larger
cookware (12"/30.5 cm) or larger pots and pans.
BURNER POSITION
RIGHT FRONT (RF) Quick heating
RIGHT REAR (RR) Low simmering
CENTER Griddle Cooking
LEFT FRONT (LF) Quick heating
General heating
LEFT REAR (LR)
Low simmering
NOTE
* Tomato sauce needs to be stirred during the low simmering.
The center oval burner can also be used for large pots and pans, but is designed
to be used with the center burner grate and/or the center griddle accessory (if
equipped).
The oval burner spreads out the heat more evenly over the large center cooking
area.
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FUNCTION TYPE OF FOOD
Boiling Food
Chocolate, Casseroles,
Sauces
Pancakes, Hamburgers,
Fried Eggs, Hot
Sandwiches
Boiling Food
General Food
Tomato Sauce*,
Casseroles
Each surface burner has a control knob
with settings from HI to LO. They also have
a LITE setting that is only used to light
the flame. The electronic ignition system
sparks when the control knob is in the LITE
position.
The surface burner indicator next to the
control knob shows which burner the knob
controls.
Cookware usage
Using the correct cookware can prevent many problems, such as uneven cooking
or extended cooking times. Using the proper pans will reduce cooking times and
cook food more evenly. Look for the following pan characteristics:
• Flat bottom and straight sides.
• Tight-fitting lid.
• Weight of handle does not tilt pan.
• Pan is well-balanced.
• Pan size matches the amount of food being prepared and the size of the
surface burner.
• Made of material that conducts heat well.
• The pot/pan diameter matches the surface burner flame diameter.
What your cookware is made of determines how evenly and quickly heat is
transferred from the surface burner to the pan bottom.
ALUMINUM: Excellent heat conductor. Some types of food will cause the aluminum
to darken. (Anodized aluminum cookware resists staining and pitting.)
COPPER: Excellent heat conductor, but discolors easily.
STAINLESS STEEL: Slow heat conductor with uneven cooking results. Is durable,
easy to clean, and resists staining.
CAST-IRON: A poor conductor, but retains heat very well. Cooks evenly once
cooking temperature is reached.
ENAMELWARE: Heating characteristics will vary depending on base material.
GLASS: Slow heat conductor. Glass cookware is designed for two usages—top-of-
range cooking or oven use. Only use cookware where it is designated to be used.
NOTE
Do not place a small pan or pot with a
bottom diameter of about 6" or less on the
center grate. It is likely that the pan or pot
will tip over. We strongly recommend you
place small-sized pots or pans on the rear of
either side grate.