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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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