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Flame Size
Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increases your risk of being burned
by the flame.
W
WRONG
For most cooking, start on the highest control setting and then turn to a lower
one to complete the process. Usethe chart below as a guide for determining
proper flame size for various types of cooking. The size and type of utensil used
and the amount of food being cooked will influence the setting needed for
cooking.
For deep fat frying, use a thermometer and adjust the surface control knob
accordingly. If the fat is too cool, the food will absorb the fat and be greasy.
If the fat is too hot, the food will brown so quickly that the center will be
undercooked. Do not attempt to deep fat fry too much food at once asthe food
will neither brown nor cook properly.
*Flame Size Type of Cooking
High Flame Start most foods; bring water to a boil; pan broiling
Medium Flame Maintain a slow boil; thicken sauces, gravies; steam
Low Flame Keep foods cooking; poach; stew
*These settings are based on using medium-weight aluminum pans with
lids. Settings may vary when using other types of pans.
Proper Burner
Adjustments
The color of the flame isthe key to proper burner adjustment. A good flame is
clear, blue and hardly visible in a well-lighted room. Each cone of flame should
be steady and sharply defined. Adjust or clean burner if flame isyellow-orange.
To clean burner, see instructions under General Cleaning.
Surface Burners
Your range is equipped with either 4 standard sized sealed burners or 2
standard sized and 2 larger sized sealed burners. The amount and type of food
being prepared, and the size and type of utensils being used will determine the
suitability of the surface burner used.
If equipped the larger surface burner is best utilized when bringing large
quantities of liquid to temperature, preparing larger quantities of food, or
using larger, heavier utensils.
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