GE JGP600AEH, JGP600EH How to Select Flame Size, Air Adjustment, When frying in gk.iss or ceramic

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How to Select Flame Size

The flame size on a gas burner should match the cookware you are using,

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NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COC)KWARE. Any flame larger than the bottom of the cookware is wasted heat and only serves to heat the handles.

When using aluminum or aluminum-clad stainless steel

pots and pans, adjust the flame so the circle it makes is about 1/2 inch

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.smaller than the bottom of the cookware.

When boiling, use this same flame size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious roiling boil. A high boil only creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.

When frying or warming foods in stainkss steeI, cast iron or

enamelware, keep the flame down lower—to about 1/2 the diameter of the pan.

When frying in gk.iss or ceramic

cookware, lower the flame even more.

Air Adjustment

An air adjustment shutter for each surface burner regulates the flow of air to the flame.

When the right amount of air

flows into the burner, the flame will be steady, relatively quiet and have approximately 3/4 inch sharp blue cones. This usually results when the shutter is about halfway open.

Whh too much air, the flame will be unsteady, possibly won’t burn all the way around, and will be noisy, sounding like a blowtorch.

With not enough air, you won’t see any sharp blue cones in the flame, you may see yellow tips, and soot may accumulate on cookware.

Loosen

Ai; adjustment shutter

To adiust the flow of air to the

burn&s, loosen the Phillips head screws and rotate the shutters to allow more or less air into the burner tubes as needed.

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Cookware

Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled wool pad ailer each use keeps aluminum cookware iooking shiny new. Use saucepans with tight-fitting lids for cooking with minimum amounts of water.

Cast Iron: If heated slowly, most skillets will give satisfactory

results. ,

Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass utensils—those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

Stainkss Steel: This metal alone has poor heating properties,

and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets generally work satisfactorily if used at medium heat as the manufacturer recommends.

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