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Flame Size
Never extend the flame beyond the outer
edge of the utensil. A higher flame simply
wastes heatand energy, and increasesyour
risk of being burned by the flame.
Formostcooking, start on the highest control setting and then turn to alower one
to complete the process. Use the 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 frytoo 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
Thecolor of the flame isthe key to proper burner adjustment. A good flame isclear,
blue and hardly visible in awell-lighted room. Eachcone of flame should be steady
and sharply defined. Adjust or clean burner if flame is yellow-orange. To clean
burner, seeinstructions under General Cleaning,
Selecting Surface
Cooking Utensils
Pansshould have flat bottoms. Check
for flatness by rotating a ruler across
the bottom. There should be no gaps
between the pan and ruler.
Note: Always use a utensil for its in-
tended purpose. Follow manufacturer's
instructions. Someutensilswere not made
to be usedin the oven or on the cooktop.
Note: Donot usegriddle over more than
one burner. That can damage your
cooktop and that can result in exposure
to carbon monoxide levels above
allowable current standards. That can
hazardous to your health.
For best results and energy conservation, choose cooking utensils that have these
characteristics:
*GOOD
I
® Flat bottom and straight
sides.
® Tight fitting lids.
® Weight of handle does not
tilt pan. Pan is well
baUanced.
® Pan sizes match the amount
of food to be prepared.
® Made of a material that
conducts heat weUL
® Easy to dean.
POOR
® Curved and warped pan
bottoms.
o Pan overhangs unit by more
than one inch or 25ram.
® Heavy handUetiUts pan.
® Hame extends beyond unit.
* Specialty pans such as lobster pots, woks with flat bottom, griddles and pressure
cookers may be used but must conform to the above recommended cookware
requirements.
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