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Setting Proper Surface Burner Flame Size
For most cooking ° start on the highest control setting and then turn to a lower
one to complete the process, Use the recommendations below as a guide for
determining proper flame size for various types of cooking, The size and type of
Correct utensil used and the amount of food being cooked will influence the setting needed,
*Flame Size
High Flame
Medium Flame
Low Flame
Type of Cooking
Start most foods; bring water to a boil; pan broiling,
Maintain a slow boil; thicken sauces, gravies; steaming,
Keep foods cooking; poach; stewing,
incorrect
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 as the food will neither brown
nor cook properly,
Never extend the flame beyond the outer]
edge of the utensil, A higher flame simply/
wastes heat and energy, and increases /
the risk of being burned by the gas flame, /
]
*Note: Settings are based on using medium-weight metal or aluminum pans. Settings mayvary when using other types
of pans. 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,
Air Circulation in the Oven
if using 1 rack, place in center of oven, if using multiple racks, stagger
cookware as shown,
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for proper air ci rculation and be sure pans and cookware do not touch
each other, the oven door, sides or back of the oven cavity, The hot air must
circulate around the pans and cookware in the oven for even heat to reach
around the food,
1 Oven Rack
10
Multiple Oven Racks
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