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Surface Cooking
FLAME SIZE
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 ame size for
various types of cooking. The size and type of utensil used and the amount of food being
cooked will inuence 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.
RIGHT
WRONG
*FlameSize 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 medium-weight aluminum pans with
lids. Settings may vary when using other types of pans.
Never extend the ame beyond the outer edge of the utensil. A higher ame
simply wastes heat and energy, and increases your risk of being burned by the
ame.
PROPER BURNER ADJUSTMENTS
The color of the ame is the key to proper burner adjustment. A good ame is clear, blue
and hardly visible in a well-lighted room. Each cone of ame should be steady and sharply
dened. Adjust or clean burner if ame is yellow-orange. To clean burner, see instructions
under General Care & Cleaning.