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 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.
*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; 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 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.
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 Care & Cleaning.
buRneR locations
Surface Cooking
Your cooktop is equipped with different sized burners.
The surface burners are located on the 30" models as follows
(Fig. 1): a 5 000 BTU (natural gas) burner at the right rear
position; a 14 000 BTU (natural gas) burner at the left rear
position; and one 18 000 BTU Dual Flame (natural gas)
burner at the right and one 9 500 BTU (natural gas) burner
at the left front position.
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RIGHT
WRONG
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