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The ilame sizecma gas burner
sh(3uki
m atchthe
COOkW~r(2
YOU
are using.
NEVERLET THE FLAME
EXTENDUP THE SIDESOF
THE COOKWARE. A ny flame
largerthan the bottomof the
cookwareis wastedheat andonly
servesto heatthe handles.
When
using aluminum or
aluminum-clad stainless steel
pots
and pans, adjustthe flameso
thecircleit makesis about 1/2inch
smallerthan the bottomof the
Whenboiling,use this sameflame
size—1/2 i nch smallerthan the
bottomof the cookware—no matter
whatthecookware is madeof. Foods
cookjust as quicklyat a gentleboil
as theydo at a furiousrollingboil.
A highboilonlycreatessteamand
cooksawaymoisture,flavorand
nutrition.Avoidit exceptfor the
fewcookingprocesseswhichneed
a vigorousboil.
Whenfryingor warmingfoods
in stainlesssteel, cast ironor
enamelware, k eepthe flamedown
lower—to about 1/2the diameter
of the pan.
Whenfrying in glassor ceramic
cookware,lowerthe flameeven
more.
Air
Anair adjustmentshutterforeach
surfaceburnerregulatesthe flowof
air to the flame.
Whenthe rightamountoi'air
flowsintothe burner,the flame
willbe steady.relativelyquietand
haveapproximately 3/4 inchsharp
bluecones.This is usuallythecase
withfactorypresetshutters.
Withtoo muchair,theflamewill
be unsteady, p ossiblywon't b urnall
thewayaround,and willbe noisy,
soundinglikea blowtorch.
Withnot enoughair,youwon't
seeanysharp blueconesin the
flame,youmayseeyellowtips,and
sootmayaccumulate on cookware.
Ai{adjustment shutter
Toadjustthe flowof airto the
burners,loosenthePhillipshead
screwsand rotatethe shuttersto
allowmoreor lessair intothe
burnertubesas needed.
5
Murninurn:
Medium-weight
cookwareis recommended because
it hea~ quicklyandcveniy.Most
foodsbrownevenlyin an aluminum
skillet.Mineralsin foodandwater
willstainbutwillnotharm
aluminum.A quickscourwitha
soap-filledwoolpadafiereachuse
keepsaluminumcookwarelooking
shinynew.Usesaucepanswith
tight-fitting lidsforcookingwith
minimumamountsof water.
Cast
Iron:If heatedslowly,most
skilletswillgivesatisfactory
results.
Enamelware: U ndersome
conditions, t he enamelof so.rne
cookware m aymelt.Follow cookware
manufacturer's r ecommendations
for cookingmethods.
Glass: Thereare twotypesof glass
utensils—those f orovenuseonly
andthosefor top-of-range cooking
(saucepans,coffeeandteapots).
Glassconductsheatveryslowly.
HeatproofGlassCeramic:Can
be usedfor eithersurfaceor oven
cooking.It conductsheatvery
slowlyand coolsveryslowly.
Checkcookwaremanufacturer's
directionsto be sureit can be used
on gasranges.
StainlessMeekThismetalalone
haspoorheatingproperties,
andis usuallycombinedwith
copper,aluminumor othermetals
for improved heatdistribution.
Combination metalskilletsgenerally
worksatisfactorily if used at
mediumheatas the manufacturer
recommends.
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