16
SETTING SURFACE CONTROLS
Set proper burner flame size
The color of the flame is the key to proper burner adjust-
ment. A good flame is clear, blue and hardly visible in a
well-lighted room. Each cone of flame should be steady and
sharp. Adjust or clean the burner if flame is yellow-orange.
For most cooking: start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations below as a guide for determining proper
flame size for various types of cooking (
Figure 9).
For deep fat frying: use a thermometer and adjust the
surface 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 under-cooked.
Do not attempt to deep fat fry too much food at once as the
food will neither brown nor cook properly.
Figure 8: Flame settings
Flame size Type of cooking
High flame Start most foods; bring water to a boil;
pan broiling
Medium flame Maintain a slow boil; thicken sauces,
gravies; steaming
Low flame Keep foods cooking; poaching; stewing
These settings are based on medium-weight metal or
aluminum pans with lids. Settings may vary when using
other types of pans.
Figure 9: Recommended flame settings for cooking
Never extend the flame beyond the outer edge of the
cooking utensil. A higher flame wastes energy, and
increases your risk of being burned by the flame
(
Figure 8).
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