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Before Setting Surface Controls
Setting proper burner flame size
I_[]i][]_l Never extend the flame beyond the outer
edge of the cooking utensil. A higher flame wastes energy,
and increases your risk of being burned by the flame.
The color of the flame is the 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.
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.
For most cooking; start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations as a guide for determining proper flame
size for various types of cooking.
_These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
other types of pans.
For deep fat frying; use a thermometer and adjust the
surface knob accordingly. If the fat is too cool, the food wii!
absorb the fat and be greasy. If the fat is too hot, the food
will brown so quickly that the center will be under cooked.
Do not attempt to deep fat fry too much food at once as
the food will neither brown or cool<properly.
incorrect
flame setting
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