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Setting
Surface
Controls
Do not ptace plastic
items such as salt and pepper shakers,
spoon holders or plastic
wrappings
on
top of the range when it is in use.
These items couUd meUtor ignite,
PothoUders, toweb or wood spoons couUd
catch fire if pUaced too dose to a flame,
in the event of an eUectrbaUpower outage,
the surface burners can be Ht manually,
To Hght a surface burner, hoUda Ht match
to the burner head, then sbwUy turn the
surface controU knob to LITE. After burner
Hghts push in and turn knob to desired
setting, Use caution when lighting surface
burners manually,
Figure 1
Operating
the Gas
Surface
Controls:
1,
Place cooking utensil on surface burner,
2,
Push the surface control knob down and turn counterclockwise
out of
the OFF position (See Figure 1),
3,
Release the knob and rotate to the LITE position, Note: All four
electronic surface ignitors will spark at the same time, However, only
the burner you are turning on wiii ignite,
4,
Visually check that the burner has a flame,
5,
Turn the control knob counterclockwise
to the desired flame size,
The control knobs do not have to be set at a particular setting, Use the
knob indicator settings to adjust the flame as needed, DO NOT cook
with the surface control knob in the LITE position, (The electronic
ignitor wiii continue to spark if the knob is left in the LITE position,)
Setting
Proper
Surface
Burner
F_ame Size
For most cooking,
start on the highest control setting and then turn to a
lower one to complete the process, Use the recommendations
below as a
guide for determining proper flame size for various types of cooking, The
size and type of utensil used and the amount of food being cooked will
influence the setting needed for cooking,
*Ftame 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; poach; stewing,
*These settings
are based on using medium-weight
metaJ or
aluminum
pans with lids. Settings
may vary when using other types
of pans. 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, Clean burner if flame is yellow-
orange,
Regardless of size, always select cookware that is suitable for the amount
and type of food being prepared, Select a burner and flame size
appropriate to the pan, Never allow flames to extend beyond the outer
edge of the pan,
Never extend the flame beyond the outer edge of the utensil, A higher
flame wastes heat and energy and increases your risk of being burned
by the flame (Figure 2),
For deep fat frying, use a thermometer and adjust the surface control
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 undercooked,
Do not attempt to deep fat fry too much food at once
as the food will neither brown nor cook properly,
improper
flame size
Figure 2
11
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