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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 (See
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.
Figure 10: 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
1.
These settings are based for medium-weight metal or aluminum
pans with lids. Settings may vary when using cookware made
from different materials.
Figure
10).
correct
flame setting
incorrect
flame setting
1
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.
11
Before Setting Surface Controls
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