Filter
Top Products
--
How to Select Flame Size
The flame size on a gas burner
should match the cookware you
are using,
.“. -
.
L J
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
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.
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.
5
I