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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
flame size for various types of cooking. The size and type of utensil used and the
amount of food being cooked will influence 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.
* These settings are based on using medium-weight aluminum pans with
lids. Settings may vary when using other types of pans.
Flame Size
Never extend the flame beyond the outer
edge of the utensil. A higher flame simply
wastes heat and energy, and increases
your risk of being burned by the flame.
RIGHT
WRONG
Proper Burner
Adjustments
The color of the flame is the key to proper burner adjustment. A good flame is clear,
blue and hardly visible in a well-lighted room. Each cone of flame should be steady
and sharply defined. Adjust or clean burner if flame is yellow-orange. To clean
burner, see instructions under General Cleaning.
For best results and energy conservation, choose cooking utensils that have these
characteristics:
* Specialty pans such as lobster pots, woks with flat bottom, griddles and pressure
cookers may be used but must conform to the above recommended cookware
requirements.
Selecting Surface
Cooking Utensils
Pans should have flat bottoms. Check
for flatness by rotating a ruler across
the bottom. There should be no gaps
between the pan and ruler.
Note: Always use a utensil for its in-
tended purpose. Follow manufacturer's
instructions. Some utensils were not
made to be used in the oven or on the
cooktop.
Note: Do not use griddle over more than
one burner. That can damage your
cooktop and that can result in exposure
to carbon monoxide levels above
allowable current standards. That can
hazardous to your health.
Type of Cooking
Start most foods; bring water to a boil; pan broiling
Maintain a slow boil; thicken sauces, gravies; steam
Keep foods cooking; poach; stew
*Flame Size
High Flame
Medium Flame
Low Flame