Adjusting Burner Flame Size
•While turning the burner control knob, watch the burner flame.
•Flame size should match the size of the pan. Do not allow the flame to extend up the sides of the pan. Flames that extend up the sides of the pan can ignite clothing, make handle hot, or burn.
•Do not use stove top grills on your range. Stove top grills cause incomplete combustion and can create levels of carbon monoxide above allowable standards.
•Do not use a wok with a ring stand. Use flat bottom wok.
Adjusting Burner Flame Size
Operating Surface Burner during a Power Failure
Although the system that lights the burners is electric, surface burners can be ignited during a power failure. Never attempt to light bake or broil burners during power failure.
1.Hold match at base of desired burner.
2.Push in burner control knob and turn to LITE position.
3.After gas ignites, remove match from burner and turn burner control knob to desired setting.
Woks
To avoid pan wobbling, use a pan with a flat bottom. Determine if pan has a flat bottom.
1.Rotate a ruler along bottom of pan. If pan is not flat, gaps between bottom of pan and edge of ruler occur.
2.A small groove or mark on a pan does not effect cooking times. However, if a pan has a gap, formed rings, or an uneven bottom, it does not cook efficiently and in some cases may not boil liquid.
Cooking Utensils
•Use proper pan size. Do not use a pan that has a smaller bottom than surface burner. Do not use utensils that overhang grate by more than 1 inch.
Does not cover burner
More than 1 inch overhang
Use Proper Pan Size
•Use care when using glazed cooking utensils. Some glass, earthenware, or other glazed utensils break due to sudden temperature changes.
•Select utensils without broken or loose handles.
•Handles should not be heavy enough to tilt pan.
Flat Pan Test
Utensil Material Characteristic
Type | Temperature | Uses |
| Response |
|
|
|
|
Aluminum | Heats and | Frying, braising, |
| cools quickly | roasting |
|
|
|
Cast Iron | Heats and | Low heat |
| cools slowly | cooking, frying |
|
|
|
Copper Tin | Heats and | Gourmet |
Lined | cools quickly | cooking, wine |
|
| sauces, egg |
|
| dishes |
|
|
|
Enamelware | Depends on | Low heat |
| base metal | cooking |
|
|
|
Ceramic (Glass) | Heats and | Low heat |
| cools slowly | cooking |
|
|
|
Stainless Steel | Heats and | Soups, sauces, |
| cools at | vegetables, |
| moderate rate | general cooking |
|
|
|
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