Loading ...
Loading ...
Loading ...
I
A
>.,..T?
p
—ls245Gf_”
Burner controls are located on
the control panel in front of the
burners. From left to right they
control: Left front, left rear, right
front,. right rear burners.
To light, push in knob and turn
the burner control to LITE, then
adjust to the desired flame height.
Turn off by turning the control all
the way to the OFF position.
~+::-J~=;::
Always (a) have a cooking
utensil on grate before turning on
burner. The finish on the grate
may chip without a pan to absorb
the heat. (b) Check to be certain
that the burner turned on is the
one you desire to use. (c) Be cer-
tain burners and grates are cool
before placing hand, potholder,
cleaning cloths or other materials
on them.
[-]()$%]
to.Seiect IFlawie !l-=kight
The height depends on the utensil
size and material, what you are
cooking andwhether you arecook-
ing with liquid. Here are some
basic rules for selecting flame
height:
WRONG
RIGHT
t. The flame should never extend
beyond the bottom of the pan.
Any larger flame is wasted heat
and only serves to heat the pan
handles.
2. Usea full flame, just the size
of the bottom of the pan for fast
heating to cooking temperature
or to heat skillet. Never leaveany
pan or food unattended, or for
long periods at this heat. 130il-
overs or spillovers may cause
smoking or may become hot
enough to catch fire.
3. Foodscook just asquickly at a
gentle boil as at a furious rolling
boil—in both casesthe water
temperature is 212°. A high boil
only creates steam and cooks
away moisture, flavor and nutri-
ents. Avoid it except for the few
cooking processes which need a
vigorous boil.
4. Reduce flame to MEDIUM (or a
low position) to keep foods gently
boiling in a covered utensil. Large
quantities of food, or smaller quan-
tities of food in an uncovered pan,
may require a higher flame then at
MEDIUM (or a low position).
5. Use LOW setting (or a very low
position) to keep foods warm
without additional cooking.
utensil Fflaterials and How To use Them
ALUMINUM: Medium-weight utensils are recommended because they
heat quickly and evenly. Most foods brown evenly in an
aluminum skillet. Minerals in food and water will stain
but will not harm it. A quick scour with a soap-filled steel
wool pad after each use keeps aluminum pans looking
shiny new. Use saucepans with tight fitting lids for
cookina with minimum amounts of water.
Cbw-rIRON:
If heated slowly, most skillets will give satisfactory
I
results.
ENAMELWARE: Under some conditions the enamel of some utensils may
melt. Follow utensil manufacturer’s recommendations for
cooking methods.
GLASS: There are two types of glass utensils—those for oven use
only and those for top-of-the-range cooking (saucepans,
coffee and tea pots). The ovenware may break if used for
surface cooking; and both can break with abrupt temper-
ature changes like setting a hot pan on a cold surface.
Glass conducts heat verv SIOWIV.
HEATPROOF Can be used for either surface or oven cooking. It con-
GLASS ducts heat very slowly and cools slowly. Check with
CERANIIC: manufacturer to be sure it can be used on qas ranqes.
sT’AiFk!LEss This metal alone has poor heating properties, and is usu-
STEEL:
ally combined with copper, aluminum, or other metals for
improved heat distribution. Combination metal skillets
generally work satisfactorily if used at medium heat as
manufacturer recommends,
—
)
Loading ...
Loading ...
Loading ...