GE JGSP20GER, JGSP21GER Surface Cooking, How to Select Flame Size, Top-of-RangeCookware

SURFACE COOKING

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How to Select Flame Size

Watch the flame, not the knob, as You reduce heat.

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

FOR SAFE HANDLING OF COOKWARE, NEVER LEq’ THE FLAME EXTEND UP THE SIDES OF

T] IE COOKWARE. Any flame larger than the bottom t>f [he ~~~kware is wasted and only serves to heat

When using aluminum or aluminum-clad stainless steel pots and pans, adjust the flame so the circle it m:ikes is ab{.)ut 1/2 inch smaller than the bottom of tl;f.1 Cookwal’c.

When boilinw use this same flame size—1/2 inch

u-

smaller than the bottom of the cookware-no matter what the cookware is made of. Foods cook just

as auicklv at a izentle boil as they do at a furious

. .

rolling boil. A high boil 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 stainless steel, cast iron or enamelware, keep the flame down lower—to about 1/2 the diameter of the cookware.

When frying in glass or ceramic cookware, lower the flame even more.

Top-of-Range Cookware

Ahminurn: Medium-weight cookware IS recommended because it he:;t~ quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids for cooking Lvith minimum almounts 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 cookware-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.

Stainless 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 usually work satisfactorily if they are used with medium heat as the manufacturer recommends.