pans only allow for a very small portion to contact the glass and will not perform well. The cooking surface on
smooth top ranges is fastened down eliminating the need to clean underneath. Expandable elements allow for
either a small or large pan to be used offering greater flexibility. Models equipped with a 3000 watt Power
Element will give more heat and are able to boil water 20% faster. Warming Zone elements are only 100 watts
allowing for food to be kept warm without continued cooking. Smooth top models are also equipped with a “hot
surface” light on the control panel that will remain on until the glass has cooled.
Gas Ranges
As with any gas appliance, gas ranges are more cost efficient. Sometimes it is just simply preferred by those who
use them. Cooking professionals choose primarily gas surface burners because of their precise consistent cooking
temperature and ability to get hotter than electric elements. Burners come on at the desired heat instantly and
give an even constant flame. Most ranges have sealed burners. Sealed burners are burners that are built in to the
main top and don’t allow spills to run underneath the cooking surface (which doesn’t lift up).
They include burner caps that go over the burners themselves and keep food from clogging the
ports. In the oven, manual clean ranges have one burner underneath the floor of the range
which provides the heat for cooking. Broiling is done below in the broiling drawer. Self cleaning
ranges have an additional burner at the top of the oven. This allows for “waist high” broiling inside the oven and
the lower part now accommodates a storage drawer. Most ranges are equipped with electronic ignition. There is
no pilot light that is constantly burning. Surface units spark when turned on and ignite the flame. Ovens use a
glow coil to ignite the gas and will turn on and off to maintain the set temperature. All Crosley gas ranges are
convertible to LP gas with an optional kit.
BTU’s
British Thermal Units, otherwise known as BTU’s are how gas energy is measured. It is defined as
the amount of heat it takes to raise one pound of water one degree. Gas burners are measured
in BTU’s. 1 BTU = .293 watts. 1 watt = 3.41 BTU’s. A standard size surface unit is typically around
9,000 to 9,500 BTU’s. Anything larger than that is called a Power Burner. Burners that are smaller
are referred to as a Simmer Burner. Simmer Burners will have a lower low output and are able to reach lower
temperatures for simmering delicate sauces or melting chocolate. Power Burners will have a higher high setting
and are able to boil water more quickly and are good choices for canning, or cooking with a large pot. Crosley
offers up to 16,000 BTU’s, and as low as 5,000 BTU’s with a low setting of 500 BTU’s on select models.
Broiling
Broiling or grilling is accomplished in an oven by using the broiling element at the top of the oven. Food is placed
nearer or further away from the flame depending upon the amount of heat desired. The oven door is kept open
to allow for smoke and steam to escape and is left in the “broiling” position. That is the spot the oven door
naturally settles to approximately 4 to 6 inches open. Broiling pans are generally used so clean up is easier. Select
Crosley ranges are equipped with Vari Broil which allows for a high or low setting to be used.
CRE3890 models have a 6 pass broiling element. Standard is 4 pass. This is how many times
the electric broiling element runs from the front to the rear of the oven. More passes through the center allows
for more even broiling.
(8 Seiten)
(4 Seiten)
Manymanuals.com
Manymanuals.de
Manymanuals.fr
Manymanuals.it
Manymanuals.pl
Manymanuals.cz
Manymanuals.es
Manymanuals-pt.com
Kommentare zu diesen Handbüchern