User manual GE 49-8319

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t o Select Flame Size  
Watch the flame, not the knob, as you reduce heat.  
When boiling, use this same flame size—1/2 inch  
smaller than the bottom of the cookware-no matter  
what the cookware is made of. Foods cook just  
as quickly at a gentle boil as they do at a furious  
rolling boil. A high boil creates steam and cooks away  
moisture, flavor and nutrition. Avoid it except for the  
few cooking processes which need a vigorous boil.  
The flame size on a gas burner should match the  
cookware you are using.  
When frying or warming foods in stainless steel,  
cast iron or enamelware, keep the flame down  
lower—to about 1/2 the diameter of the cookware.  
FOR SAFE HANDLING OF COOKWARE, NEVER  
LET THE FLAME EXTEND UP THE SIDES OF  
THE COOKWARE. Any flame larger than the bottom  
of the cookware is wasted and only serves to heat  
the handle.  
When frying in glass or ceramic cookware, lower  
the flame even more.  
When using aluminum or aluminum-clad stainless  
steel pots and pans, adjust the flame so the circle it  
makes is about 1/2 inch smaller than ’the bottom of  
the cookware.  
Top-of-Range Cookware  
Aluminum: Medium-weight cookware is  
recommended because it heats quickly and evenly.  
Most foods brown evenly in an aluminum skillet.  
Use saucepans with tight-fitting lids for cooking with  
minimum amounts of water.  
Heatproof Glass Ceramic: Can be used for either  
surface or oven cooking. It conducts heat very slowly  
and cools very slowly. Check cookware manufacturer’s  
directions to be sure it can be used on gas ranges.  
Stainless Steel: This metal alone has poor  
heating properties, and is usually combined with  
copper, aluminum or other metals for improved heat  
distribution. Combination metal skillets usually work  
satisfactorily if they are used with medium heat as the  
manufacturer recommends.  
Cast Iron: If heated slowly, most skillets will give  
satisfactory results.  
Enamelware: Under some conditions, the enamel  
of some cookware may melt. Follow cookware  
manufacturer’s recommendations for cooking methods,  
Glass: There are two types of glass cookware-those  
for oven use only and those for top-of-range cooking  
(
saucepans, coffee and teapots). Glass conducts heat  
very slowly.  
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