Bosch HGS7282UC - Manual (Page 29)

Getting the Most Out of Your Appliance
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• Choose a medium-weight pan (rather than a heavy-weight one).
• Start with water that is already warm.
• Boil the smallest amount of water necessary. Smaller volumes will boil faster
than larger volumes.
Recommended Settings Use this chart as a guide for heat settings. A range of heat settings are listed
because the actual setting depends on:
• type and quality of pan (See “Selecting Cookware”),
• type, quantity and temperature of the food,
• burner used and
• the cook’s preference.
Cookware Selection
Guide
Cookware Characteristics Pan selection directly affects cooking speed and uniformity. For best results select
pans with flat bases. When a pan is hot, the base (pan bottom) should rest evenly
on the surface without wobbling (rocking). Flat, medium-to-heavy-weight pans are
best.
To Test the Flatness of Your Pans Turn the pan upside down on the countertop and place a
ruler flat against the bottom of the pan. The bottom of the
pan and the straight edge of the ruler should be flush
against each other.
Another simple test to determine even heat distri-
bution across the cookware bottom is to place 1”
(25.4 mm) of water in the pan. Bring the water to a
boil and observe the location of the bubbles as the
water starts to boil. Good, flat cookware will have
an even distribution of bubbles over the bottom
surface area.
Match Pan Diameter to Flame Size The flame should be the same size as the bottom of the pan or smaller. Do not
use small pans with high flame settings as the flames can lick up the sides of the
pan.
Place oversized pans that span two burners front to rear, not side to side.
Tight Fitting Lids – A lid shortens cooking/boiling time by holding heat inside the
pot.
Cookware Tips • Use of pots and pans with rounded (either concave or convex) warped or
dented bottoms should be avoided. See drawings.
• Make sure the bottom of the pot or pan being used is clean and dry.
Table 3: Cooking Guide
Uses Heat Settings
Bringing water to boil High
Pan frying, sautéing, browning meat, deep fat frying Med-High
Most frying, eggs, pancakes, slow boil Med
Simmering, finish cooking, covered foods, steaming Med Low
Melting butter and chocolate Low