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Setting
Proper Surface
Burner Flame Size
Correct
Incorrect
Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increases the risk of being burned
by the gas fame.
For most cooking - start on the highest control setting and then turn to a
lower one to complete the process. Use the recommendations
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.
*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; steaming.
Keep foods cooking; poach; stewing.
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.
*Note: Settings are based on using medium-weight
metal or aluminum
pans, Settings may vary when using other types of pans. 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.
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