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How
to
Select
FlameSize
The flamesizeon a gasburner
shou~d matchthe cookwareyou
are using.
NEVERLET THE FLAME
EXTENDUP THE SIDESOF
THE COOKWARE. A nyflame
largerthanthe bottomof the
cookwareis wastedheatand
only
servesto heatthehandles.
When using
aluminumor
aluminum-clad stainlesssteel
potsandpans,adjustthe flameso
the circleit makesis about 1/2inch
smallerthanthe bottomof the
cookware.
Whenboiling,usethis sameflame
size—1/2 i nchsmallerthanthe
bottomof thecookware—no matter
whatthecoohare is madeof.Foods
cookjust as quicklyat a gentleboil
astheydo at a firious rollingboil.
Ahighboilonlycreatessteamand
cooksawaymoisture,flavorand
nutrition.Avoidit exceptfor the
fewcookingprocesseswhichneed
a vigorousboil.
Whenfryingor warmingfoods
instainlesssteel, cast ironor
enarnelware9 keepthe flamedown
lower—to about 1/2the diameter
~fthepan.
Whenfryingin giassor ceramic
cookware, l owerthe flameeven
more.
AirAdjwtment
An air adjustment s hutterfor each
surfaceburnerregulates the flowof
air to the flame.
Whenthe rightamountof air
flowsintothe burner,theflame
willbe steady,relatively quietand
haveapproximately 3/4inchsharp
bluecones.Thisis usua~ythe case
withfactorypresetshutters.
With
toomuchair,theflamewill
be unsteady, p ossiblywon't b urn all
the wayaround,andwdlbe noisy,
soundinglikea blowtorch.
Withnot enoughair,youwon't
seeanysharpblueconesin the
flame,youmayseeyellowtips, and
sootmayaccumulate oncookware.
The air adjustmentshuttersset on
the hoodsof thevalvesandare
positionedon theburnertubesby
frictionfit.
Toadjustthe flowof airto the
burners,rotatethe shuttersto
allowmoreor lessair intothe
burnertubesas needed.
BurnerGrates
TheBurnerGrateson thisrange
havebeencustomfit to assure
propersetting.Curvedsidesgo
togetherso thatstraightsidesare at
frontand rear as
shownbelow.If
theytendto "rock"
whenput in place,
interchange the
righthandgrate
withthe lefihand
grate.
+
Cmhare
Aluminum: Medium-weight
cookwareis recommended because
it heatsquicklyandevenly.Most
foodsbrownevenlyin an aluminum
skillet.Mineralsin foodand water
willstainbutwillnotharm
aluminum.A quickscourwitha
soap-filled woolpadafier eachuse
keepsaluminumcookwarelooking
shinynew.Use saucepanswith
tight-fitting lidsfor cookingwith
minimumamountsof water.
CastIron:If heatedslowly,most
skilletswillgivesatisfactory
results.
Enamelware: U ndersome
conditions, t heenamelof some
cookware m aymelt.Ruow coo-
manufacturer's r ecommendations
for cookingmethods.
Glass: Thereare twotypesof glass
cookware-those for ovenuse only
andthosefor top-of-range cooking
(saucepans, c offeeandteapots).
Glassconductsheatvery slowly.
HeatproofGlassCeramic:Can
be usedfor eithersurfaceor oven
cooking.It conductsheatvery
slowlyandcoolsvery slowly.
Checkcookwaremanufacturer's
directionsto be sureit canbe used
on gasranges.
Stainl= Steel:Thismetalalone
haspoorheatingproperties,
andis usuallycombinedwith
copper,aluminum or othermetals
for improved heatdistribution.
Combination m eti skilletsgenetiy
worksatisfactorily if usedat
mediumheatas the manufacturer
recommends.
5
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