Cooking at the top of your game means mastering the top of your range as well as the oven. Read on for important tips on everything from using the broiler to choosing the best pan for the job.
If you're accustomed to an electric stove, using gas burners can feel like a big change. But with a little practice, you'll be a pro in no time. Review the following tips to make sure that you're using your surface burners properly.
USING A WOK
We recommend using a 14" or smaller flat-bottomed wok.
Make sure the wok bottom sits flat on the grate. Do not use a wok support ring—it may cause the burner to work improperly, creating dangerous carbon monoxide levels.
Do not use stove-top grills on your surface burners. They can prevent enough oxygen from reaching the flame, resulting in exposure to dangerous carbon monoxide levels.
HOW TO LIGHT A GAS SURFACE BURNER
- When turning a burner to "LITE", all the burners spark. For this reason, do not attempt to disassemble or clean around any burner while another burner is on. An electric shock may result.
- In the event of an electrical power failure, surface burners already in use will continue to operate normally until turned off.
- The gas surface burners can be lit with a match, if necessary. To ignite, hold a lit match to the burner, then push in and turn the control knob to the "LITE" position. Use extreme caution when lighting burners this way. A clicking noise indicates the electric spark igniting the burner.
RECOMMENDED TOP-OF-RANGE COOKWARE
HOW TO ADJUST THE OVEN THERMOSTAT
You may find that your new oven cooks differently than the one it replaced. Use your new oven for a few weeks to become more familiar with it. If you still think your new oven is too hot or too cold, and want to prepare your old favorites without tweaking the recipe, you can adjust the thermostat yourself by as much as 35°F or 19°C:
This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retained in memory after a power failure.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These thermometers may vary 20–40 degrees.
Broiling times will be affected by size, weight, thickness, starting temperature and your preference of doneness. This guide is based on meats at refrigerated temperatures.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
* See illustration above for description of rack positions.
GOOD ADVICE ON BROILING
- Steaks and chops should always be allowed to rest for five minutes before cutting into them and eating. This allows the heat to distribute evenly through the food and creates a more tender and juicy result.
- Consider removing thick pieces of meat from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Please note that cooking times will likely be shorter than the times indicated in the Broiling Chart.
- When broiling skin-on fish, always use the Medium broil setting and always broil the skin side last.
- Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out.
- Toss vegetables lightly in oil before cooking to improve browning.