Frigidaire FCFG3062AB Complete Owners Guide - Page 17

Setting Surface Controls, Caution

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17 SETTING SURFACE CONTROLS Set proper burner flame size 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 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 (Table 1). 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. 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. Table 1: Recommended flame settings for cooking CAUTION 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 6). Figure 6: Proper burner flame

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17
SETTING SURFACE CONTROLS
Set proper burner flame size
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 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 pro-
cess. Use the recommendations below as a guide
for determining proper flame size for various types
of cooking (Table 1).
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.
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 met-
al or aluminum pans with lids. Settings may vary
when using other types of pans.
Table 1: Recommended flame settings for cook-
ing
CAUTION
Never extend the flame beyond the outer edge of
the cooking utensil. A higher flame wastes en-
ergy, and increases your risk of being burned by
the flame (Figure 6).
Figure 6:
Proper burner flame