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Surface Cookin
FLAMES ZE
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Formost
cooking,
start on the highest control setting and then turn to a lower one to complete
the process. Use the chart below as a guide for determining proper flame size for various
types of cooking. The size and type of utensil used and the amount of food being cooked will
influence the setting needed for cooking.
For deep fat frying, use a thermometer and adjust the surface control 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 undercooked. Do not attempt to deep fat fry too much
food at once as the food will neither brown nor cook properly.
*Flame Size
High Flame
Medium Flame
Low Flame
Type of Cooking
Start most foods; bring water to a boil; pan broiling
Maintain a slow boil; thicken sauces, gravies; steam
Keep foods cooking; poach; stew
*These settings
are based on using medium-weight
aluminum
pans with lids.
Settings
may vary when using other types of pans.
Never extend the flame beyond the outer edge of the utensil. A higher flame simply
wastes heat and energy, and increases your risk of being burned by the flame.
PROPERBURNERADJUSTMENTS
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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 sharply
defined. Adjust or clean burner if flame is yellow-orange.
To clean burner, see instructions
under General Care & Cleaning.
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