17
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 (
).
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.
Home Canning
Be sure to read and observe all the following points when
home canning with your appliance. Check with the USDA
(United States Department of Agriculture) Web site and be
sure to read all the information they have available as well
as follow their recommendations for home canning proce-
dures.
•
Use only a completely flat bottom canner with no ridges
that radiate from the bottom center when home
canning. Heat is spread more evenly when the bottom
surface is flat. Use a straight-edge to check canner
bottom.
•
Make sure the diameter of the canner does not exceed
1 inch beyond the surface element markings or burner.
•
It is recommended to use smaller diameter canners on
electric coil and ceramic glass cooktops and to center
canners on the burner grates.
•
Start with hot tap water to bring water to boil more
quickly.
•
Use the highest heat setting when first bringing the
water to a boil. Once boiling is achieved, reduce heat to
lowest possible setting to maintain that boil.
•
Use tested recipes and follow instructions carefully.
Check with your local Cooperative Agricultural
Extension Service or a manufacturer of glass jars for
the latest canning information.
•
It is best to can small amounts and light loads.
•
Do not leave water bath or pressure canners on high
heat for an extended amount of time.
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
(
CAUTION
