Flame Size
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.
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For most 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 | Type of Cooking |
High Flame | Start most foods; bring water to a boil; pan broiling |
Medium Flame | Maintain a slow boil; thicken sauces, gravies; steam |
Low Flame | Keep foods cooking; poach; stew |
*These settings are based on using
Proper Burner Adjustments
The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly visible in a
Surface Burners
Your range is equipped with either 4 standard sized sealed burners or 2 standard sized and 2 larger sized sealed burners. The amount and type of food being prepared, and the size and type of utensils being used will determine the suitability of the surface burner used.
If equipped the larger surface burner is best utilized when bringing large quantities of liquid to temperature, preparing larger quantities of food, or using larger, heavier utensils.
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