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Before Setting Surface Controls
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.
w
incorrect
flame setting
Figure 13: Correct
and incorrect flame
settings
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.
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.
Home Canning
Canning
can generate
large
amounts
of steam.
Use extreme
caution
to prevent
burns. Always
raise the lid to
vent steam away
from
you. Safe canning
requires
that harmful
micro-organisms
are destroyed
and the jars are sealed
completely.
When
canning
in a water
bath canner,
a gentle
but
steady
boil must be maintained
continuously
for the required
time.
Be sure to read and observe
all the following
points when home
canning
with
your appliance.
Check with the United
States
Department
of Agriculture
(USDA) Web
site and be sure to read
all the information
they have available
as well as follow
their
recommendations
for home canning
procedures.
•
Use only quality
flat
bottom
canners
when home canning.
Use a straight-edge
to check
canner
bottom.
Use only a completely
flat bottom
canner
with
no ridges
that radiate
from the bottom
center
when home canning.
Heat is spread
more evenly
when the bottom
surface
is flat.
Make
sure the diameter
of the canner
does not exceed
1
inch beyond
the surface
element
markings
or burner. It is
recommended
to use smaller
diameter
canners
on electric
coil and ceramic
glass cooktops
and to center
canners
on
the burner
grates.
•
Start
with
hot
tap
water
to bring
water
to boil
more
quickly.
•
Use the highest
heat seating
when first bringing
the water
to
a boil. Once boiling
is achieved,
reduce
heat to lowest
possible
setting
to maintain
that boil.
Use tested recipes
and follow
instructions
carefully.
Check
with your local
Cooperative
Agricultural
Extension
Service
or a manufacturer
of glass jars for the latest canning
infor-
mation.
•
It is best to can small amounts
and light loads.
•
Do not leave water
bath
or pressure
canners on high heat
for an extended
amount
of time.
•
Alternate
surface
units between
each
batch to allow
the
units and surrounding
surfaces
to cool down. Try to avoid
canning
on the same burner
unit all day.
12
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