Flame Description
• The burner flame color should be blue with no yellow on the tips. It is not uncommon to see orange in the flame color; this indicates the burning of air- borne impurities in the gas and will disappear with use.
Dark Blue
S e c o n d a r y
Cone
Light Blue
Primary
Cone
Figure 8: Flame Color
•With propane (LP) gas, slight yellow tips on the primary cone are normal.
•The flame should burn completely around the burner cap. If it doesn’t, check that the cap is positioned correctly on the base and that the ports are not blocked.
•The flame should be stable with no excessive noise or fluttering.
Cookware Recommendations
CAUTION
•Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.
•Do not let plastic, paper or cloth come in contact with a hot burner grate. They may melt or catch fire.
•Never let a pan boil dry. This can damage your pan and the cooking surface.
•Professional quality pans with metal handles are recommended because plastic handles can melt or blister if the flame extends up the side of the pan. Profes- sional quality pans are found at restaurant supply stores and gourmet specialty shops. All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a heavy, flat base, and a proper fit- ting lid. For best cooking results the flame should be contained under the bot- tom of the pan.
•Aluminum and copper are pan materials that conduct the heat quickly and evenly. These metals are sometimes attached to the base or in the core between stainless steel.
Figure 9: Balanced Pan
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