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APPLIANCES BASICS

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APPLIANCES BASICS

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    1. APPLIANCES BASICS Understanding the basic equipment in the foods lab and your kitchen.

    2. Common Kitchen Appliances Range Microwave Blender Standmixer Hand Mixer Food Processor Electric & Stovetop Wok Electric Rice Cooker

    3. Ranges (a.k.a. stoves)- Cooking Features Bake Systems Conventional cooking Convection cooking Heat Source Gas burners Electric heating elements What is the right choice for you?

    4. Bake Systems Conventional cooking Uses heated air to cook food Hot air rises in the oven leading to hotter area in parts of oven Also known as standard or thermal stoves Weakness: Can be difficult for air to circulate and cook food evenly Over crowding does not allow heated air to cook food evenly

    5. Bake Systems Convection cooking Utilizes a fan that circulates the heated air. Quicker and more even distribution of heat Food cooks faster More food can be cooked at once Quicker cooking allows food to retain more nutrients Available in both gas and electric ovens. Food can be cooked more quickly because more quickly and evenly surrounded by heat.Food can be cooked more quickly because more quickly and evenly surrounded by heat.

    6. Gas Heat Affords extreme control of heat levels Visible flame allows greater control Heat extinguished instantly upon shut-off Available in sealed or conventional burners Pilot or electronic-ignition system Sealed burners ease of clean up, prevents spills from getting into hard to reach places Pilot small flame always lit Electronic-ignition flame created when burner turned onSealed burners ease of clean up, prevents spills from getting into hard to reach places Pilot small flame always lit Electronic-ignition flame created when burner turned on

    7. Electric Elements Coil least expensive heating system. Reliable & easy to replace Slow to cool down Radiant elements most common in smooth tops Elements installed beneath glass-ceramic surface Indicator lights hot surface Easy to clean up

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