SurfaceCooking(continued)
FACTORS THAT DETERMINE SELECTING FLAME SIZECANNING
FLAME SIZE • Use a HIGH flame settingto quickly Acceptablewater-bathorpressurecan-
UTENSIL SIZE: Adjustthe flame size bringliquidstoaboilorto beginacook-netsshouldnotbeoversizedandshould
soitdoesnotextendbeyondtheedgeof ingoperation.Then reduceto alower haveaflatbottom.Thefollowingare not
the cookingutensil.This isforpersonal settingtocontinuecooking.Neverleave recommended:Oversizedcannersor a
safetyandto preventpossibledamage food unattended when using a HIGH verylargecannerthatrestsontwosur-
to the appliance, utensil or cabinets flame setting,face burnergrates.
abovetheappliance. When canning, use the HIGH setting
just until the water comes toa boil or
-- pressureisreachedinthe pressurecan-
_'_--'_'ner,then reduceto thelowest flame set-
__J_tingthat maintains the boil or pressure.
.___'• An intermediateflame size isused to
continue a cooking operation. Foodwill
• Utensils which extend more than two notcookany fasterwhen a higher
inches beyond the grate or touch the flame setting is used than thatneed-
cooktop may cause heatto build up, re- ed to maintain a gentle boil. Remem-
suiting in damage to the burner grate, ber,waterboilsatthesametemperature
burner or cooktop, whether boiling gently or vigorously.
• Utensils, suchas woks with a support • Use alowflame size tosimmer or keep
ring,which restrictaircirculation around foods at serving temperatures.
the burnerwill causeheattobuild upand
may result in damage to the burner I
grate, burner or cooktop. -_c__-J ""/_
UTENSIL MATERIALS: Optimum
cookingperformancecan be achieved
whenheavygauge,flat,smoothbottom,
metalutensilswith straight sidesand
tightfittinglidsare used.
•Aluminum oraluminum-clad stain-
less steel pans heatmoreevenlyso a
slightlylargerflame can beused.
•Stainless steel, porcelain andheat-
proofceramic orglass heatunevenly;
cast aluminum and iron heat slowly;
and, Teflon-coated utensilsaresensi-
tiveto heat.Thesematerialsrequirea
lowerflametoproducemoreevencook-
ing results.Adjustflame so it extends
halfwayto the edge of theutensilbot-
tom.
COVERED UTENSILS: Foods cook
faster when the utensil is covered be-
cause more heat is retained. Lower the
flame size when covering utensils.
6