Table of Contents
Advertisement
Setting Surface Controls
Types of Cooktop Surface Burners
The front control gas cooktop comes with a variety of burners to
accommodate different sizes of cookware. The ability to heat
food quicker and in larger volumes increases as the burner size
increases. It is important to select cookware that is suitable for
the amount and type of food being prepared.
Figure 10: Surface burner types
Cooktop Surface Burners, by Size and Type
•
The Turbo Boil burner (18k BTU) is the most powerful burner
for cooking in larger pots, for canning, for large amounts of
soup, or for boiling water, and it is located at the right front
of the cooktop.
•
The Simmer burner (5k BTU) is best suited for simmering
delicate sauces, and so on, and it is located at the right
back of the cooktop.
•
The Power burner (12k BTU) is recommended for bringing
large quantities of liquid to temperature and when
preparing larger quantities of food, and it is located at the
left front of the cooktop.
•
One standard burner (7.5k BTU) may be used for most
surface cooking needs, being designed to fit most
cookware. It is located at the left back of the cooktop.
•
The Simmer Oval burner is located in the center of the
cooktop and consists of a center burner (the 5k BTU Oval
Simmer burner) and an oval burner, consisting of two, 12k
burners. The center, Oval Simmer, burner can be set sepa-
rately from the overall Simmer Oval burner.
Setting Proper Burner Flame Size
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.
For most cooking: start on the highest setting and then turn to a
lower setting to complete the process. Use the recommendations
in
Table 1
as a guide for determining proper flame size for
various types of cooking.)
For deep fat frying: use a thermometer and adjust the surface
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 under cooked. Do not attempt to
deep fat fry too much food at once as the food will neither
brown or cook properly.
Figure 11: Correct and incorrect flame settings
Table 1: Flame size recommendations
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
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
cookware made from different materials.
Important note:
Specialty pans such as lobster pots, griddles and pressure
cookers may be used but must conform to the above recom-
mended cookware requirements.
11
correct
flame setting
incorrect
flame setting
Hide quick links:
Advertisement
Table of Contents
