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Using proper cookware
For best cooking results,
cookware should have flat
bottoms that rests level on
the burner grate. Before using
cookware, check for flatness
by rotating a ruler across the
bottom of the cookware (Fig. 1).
Fig. 1
Set proper burner flame size
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 sharp. Adjust
or clean burner if flame is yellow-orange.
For most cooking; start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations below as a guide for determining proper
flame size for various types of cooking (Fig. 2)
Do not place flammable items such as plastic salt
and pepper shakers, spoon holders or plastic wrappings
on the cooktop when it is in use. These items could melt
or ignite. Potholders, towels or wooden spoons could
catch fire if placed too close to the range cooktop.
Do not place aluminum foil, or ANY material that
can melt on the range cooktop. If these items melt
they may damage the cooktop.
The size and type of utensil used, and the amount and
type of food being cooked will influence the setting
needed for best cooking results.
Cookware material types
The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of
food will cause it to darken (Anodized aluminum cookware
resists staining & pitting).
Copper - Excellent heat conductor but discolors easily.
For deep fat frying; use a thermometer and adjust
the surface 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 as the food will neither brown or 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; steaming.
Low Flame Keep foods cooking; poach; stewing.
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
other types of pans. Fig. 2
Never extend the flame beyond the outer edge of the
cooking utensil. A higher flame wastes energy, and
ncreases your risk of being burned by the flame (Fig. 3).
Stainless - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain
heat very well. Cooks evenly once cooking temperature is
reached.
Correct flame
setting
Porcelain-enamel on metal - Heating characteristics
will vary depending on base material.
Glass - Slow heat conductor.
Fig. 3
Incorrect
flame setting
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