Culinary Arts and Management Workbook

Gas Range  

Principle Uses

• Surface cooking with pots and pans for sauteeing, pan frying or broiling, braising, stewing and simmering

Special Characteristics

• Open burner or solid top surfaces
• Pilot light
• Instant heat control with open burners
• Simmer set valve for hot top

Operating Hints

• Use with adequate ventilation
• Solid tops take too long for heating large volumes and may scorch food
• For efficient heat transfer cover as much of surface as possible with pots and pans
• For moist heat methods cover pots and pans to retain liquid and shorten cooking times
• Do not allow handles to protrude
• Avoid spills and boilovers which may damage open burners or coils
• Use dry pot holders
• Lift lids away from you
• Strike match before turning on gas supply when lighting
• A yellow flame indicates burners need cleaning or adjusting

Cleaning

• Wipe spills promptly
• Clean daily using detergent solution
• Rinse and dry washed surfaces
• Avoid harsh chemicals and abrasives
• Soak burners in detergent solution, wire brush to remove clogged ports, rinse and dry