Flexible Top Burners
Using gas range top burners efficiently saves energy.

* Top burners can be used for melting foods or keeping them warm, for boiling, simmering, frying (in shallow or deep fat), braising and pan broiling.
* Gas flows to the burner and is ignited by the standing pilot or by the spark igniter.
* To use the burner, place the pan on the burner grate, push in on the burner control knob and turn to the high position (for conventional burners) or the "light" position (for pilotless ignition ranges). With most pilotless ignition top burners, a clicking sound indicates that the module is sparking to light the burner.
* The gas flame gives instant heat when the burner lights. Then select any amount of heat needed...from a tiny flame for melting butter or chocolates to a high flame to bring food to a boil quickly.

Many ranges also have "keep boiling" (simmer) and "keep warm" click positions as convenient guides for these common burner settings. Because a gas burner is also "instant off", there is no need to move a pan to stop a boil over...just turn off the flame. As a result, there is no retained heat to overcook foods.

* Because the gas flame is so flexible, turning the burner control knob makes it easy to choose just the right flame for the pan size and material and the kind of food being cooked. The flame should never extend beyond the bottom of the pan because this would waste energy.

The Flexible Flame 1,001 Different Heat Settings
HIGH FLAME. Used to bring large quantities to a boil quickly...often used for a short time under big pans in order to start food cooking rapidly.

MEDIUM FLAME. Used for browning meats evenly without burning and with little spattering...may also be used to keep large quantities of food boiling.

LOW FLAME. Used for melting and warming foods, to cook small quantities of food or to keep cooked foods warm until serving time.

Cleaning Gas Top Burners
* On most ranges, the burner knobs, burner grates, burner bowls and burners can be removed for cleaning at the sink. On some models, the burner top can be lifted for easy cleaning; on others, it can be completely removed to make it easy to clean the burner box.
* Wipe up spills when they happen, using a soft, dry cloth or paper towel. When the range has cooled, wash off the spills with a sudsy cloth or sponge.
* Wipe any spatters off adjacent burners too, so that when those burners are used, the spatters will not burn onto the burner and be hard to clean.
* Harsh cleaners and scouring pads will scratch the range finish. Use only cleaners recommended by the range manufacturer.
* If burner openings are blocked, clean them with a piece of wire, a hairpin or a paper clip. Do not use wooden or plastic toothpicks which can break and plug the burner openings.

Top Burner Safety Tips
* Do not use the top of the range as a storage area. Flammable items may catch fire and plastic items may ignite or melt.
* Pan selection is important. Avoid pans that are too heavy to move easily when they are filled with food. Discard pans that are easily tipped or those with loose handles.
* Select the right size pan, big enough to contain the food and to avoid boilovers or spillovers. This will save energy and cleaning time and prevent dangerous accumulation of food. (Heavy spattering or spillovers left on a range can ignite.)
* Always turn pan handles to the side or back of the range...not out into the room where they can be easily hit, possibly knocking the pan off the range.
* In the event of a grease fire, do not try to move the pan! Turn off the burner and, if possible, slide a cover on the pan to snuff out the fire. Sprinkle the area heavily with baking soda to douse the flames. Do not use water on a grease fire. (Water will spread the flames.)

The Versatile Oven
Using the gas oven efficiently saves energy.

* When ready to use the oven for baking, roasting or cooking foods, turn the oven control knob to the desired temperature. The temperature is set with the oven control knob and is controlled by a thermostat bulb located in the top of the oven.
* The oven burner, located under the oven bottom, is automatically ignited by either a constant burning pilot or a pilotless ignition system.
* Preheating the oven is generally not necessary...follow the range manufacturer's instructions. When the manufacturer recommends preheating, preheat no more than ten minutes...any longer only wastes energy.
* Good air circulation is essential to good oven cooking results.
* When baking in more than one pan or on more than one rack, arrange the racks so there is equal space between them and the top and bottom of the oven.
* Pans should not touch each other or the walls of the oven. Allow 1" to 1.5" between pans and any oven surface.
* Pans should not be placed directly over one another.
* Pans should not be placed directly on the oven bottom.
* Never use aluminum foil to cover oven racks so that it blocks air openings in the oven bottom.
* Set a timer for the estimated cooking time and do not "peek"! Opening the oven door loses heat and baking results may be poor. Some ranges have windows and oven lights so food can be checked without opening the door.
* Some gas ranges have automatically controlled timers that cook the food and then turn down to a low temperature for keeping the food warm. For such automatic cooking, select foods that cook for the same length of time at the same temperature. (Some systems can also delay the cooking start until a set time.)
* Turn the oven off as soon as cooking is completed.
* Use the oven to full capacity, whenever possible. Bake double recipes or cook an entire meal in the oven...meat, potatoes, vegetables, hot bread and dessert. This saves energy.
* Special energy savers are described below. (Consult the range "user's manual" for correct use and care.
* Some gas ranges have convection ovens which use less energy because food is cooked with hot air which is circulated through the oven by a fan.
* Some gas ranges are combined with a microwave oven...either as a separate eye-level oven or combined in the same cavity with the conventional oven. Use the microwave for cooking or warming single dishes which would be inefficient to cook or warm in the conventional oven.

Cleaning Gas Ovens
When the gas oven is used correctly, little cleaning is needed. Use the correct size pan to avoid spillovers and cook at recommended temperatures to minimize spattering. When cleaning is needed, these are the easiest ways.

* There are three types of gas oven cleaning:
o Conventional ovens have porcelain enamel liners; wipe frequently with sudsy water to clean. A mild cleanser or commercial oven cleaner can be used on hard-to-remove stains, but follow product directions carefully!
o Continuous cleaning ovens have a specially treated finish which helps cooking spatters gradually disappear during normal use of oven. As this special coating is subjected to oven heat, spatters begin to break up and disappear.
o Cleaning time depends on the type and amount of soil and the oven temperature. The oven bottom and/or oven door may be porcelain enamel; clean them as above.
o Self-clean or pyrolytic ovens use very high temperatures to remove stains and spillovers. The oven door is locked and the range is put into its cleaning cycle. In about three hours, all the spills and spatters are burned off. When the oven is cool, the small amount of white ash remaining in the oven can be wiped up with a damp cloth.
* For cleaning heavy spillovers or unusual stains, consult the manufacturer's instruction book for the recommended method of cleaning. Do not use steel wool pads, cleansers or oven cleaners on continuous or self-cleaning surfaces...they could permanently damage the finish.

Oven Safety Tips
* Pull the oven racks out when testing foods for doneness, putting food in or removing it.
* Use sturdy pot holders for handling hot pans and oven racks.
* The oven is designed for cooking. It should never be used to heat the kitchen.
* If the oven burner does not light when the oven control knob is turned on, refer to the range "user's manual" for lighting instructions.

The Smokeless Broiler
Using the broiler efficiently saves energy.

* A broiler may be located below, above or inside the oven. It consists of a burner with a valve or a thermostat to control the size of the flame or the temperature. It has a variety of rack positions and a two-part pan consisting of a broiler (drip) pan and removable grid.
* Broiling is done with a direct flame with both the oven and broiler doors closed. Ranges may have a selector control to vary the broiling heat or the broiler may be controlled by the oven thermostat. Gas broiling is smokeless; grease spatters and smoke are consumed by the gas flame.
* Preheating is only desirable when food is to be cooked rare. The distance of the food from the flame is determined by the desired degree of doneness. Generally, place thin foods or those to be cooked rare close to the flame; thick foods or those to be cooked well-done should be set further from the flame.
* Before broiling, cut into the fat edges of steaks and chops to prevent curling.
* Place food on the cold broiler grid and broil until the surface is brown (approximately half the total cooking time). Season, turn and broil the second side. Season and remove to the serving platter.

Cleaning The Gas Broiler
* Aluminum foil should not be used to cover the grid while broiling meat; it interferes with the draining of the fat from the meat.
* Foil can be used to line the bottom of the broiler pan to make it easier to wash.
* Remove the broiler pan from the broiling compartment as soon as cooking is finished. Carefully pour off grease.
* Squeeze dish detergent onto the grid and cover it with wet paper towels. After the broiler pan has cooled, soak and then loosen any remaining stains with a nylon scouring pad or a mild cleanser.
* The interior of the broiler compartment should be cleaned occasionally, following the directions for oven cleaning.

Broiler Safety Tips
* Trim excess fat off meats before broiling.
* Never cover the broiler grid opening with aluminum foil. Fat trapped by the foil cannot cool and may catch fire.
* In the event of a grease fire, do not try to move the pan and do not use water. (Water will create steam and spread the flames.) Turn the broiler off and sprinkle the area heavily with baking soda to smother the flames.

General Gas Range Safety Tips
* If you smell the odor of gas, check to be sure all range controls are turned off. If they are, call The Gas Company.
* Use sturdy, good pot holders rather than dish towels or other substitutes which can cause burns if they are too thin, become entangled or catch fire.
* Grease can catch fire and should be handled carefully. Do not pour hot grease into a glass or plastic container which can break or melt. Never leave cans with fat drippings around the range...put them in the refrigerator or the garbage.
* Consult the range "user's manual" for other safety information.