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Until you get used to the oettings,
uoe the
following
as a guide. For best results, start
cooking at the high setting; then turn the control
knob down to continue cooking.
SETTING
RECOMMENDED
USE
LITE
l
To light the burner. After the
HI
MED
LOW
burner lights, turn control back to
a desired setting to stop the
clicking of the ignitor.
l
To start foods cooking.
l
To bring liquids to a boil.
l
To hold a rapid boil.
l
To fry chicken or pancakes.
l
For gravy, pudding and icing.
l
To cook large amounts of
vegetables.
l
To keep food warm until ready to
serve.
NOTE: Do not cook with the control in the LITE
position.
In case of a prolonged
power
failure
Surface burners can be manually lighted. Hokf a
lit match near a burner and turn the control knob
to the LITE position. After the burner lightr,
turn the control knob to the desired setting.
Burn, Fire, Explosion
and
Product
Damage Hazard
l
Burner flame should not extend beyond the
edge of the cookfng utensil. The flame can
burn you and cause poor cooldng results.
l
Be sure all control knobs are turned to OFF
when you are not cooking. Someone could
be burned or a fire could start if a burner is
accidentally
left ON.
l
If the flame should go out while cooking, or
if there is a strong gas odor, turn the
burners OFF. Wait five minutes for the gas
odor to disappear before relighting burner.
If gas odor is still present, see safety note
on page 3. Failure to follow these precau-
tions could result in explosion or fire.
l
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
burner. The utensil can overheat and may
damage the utensil or cookfng product.
Cookware
tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction
will help you select the
correct cooking utensils for your needs.
l
NOTE: For best resulta and greater fuel eff i-
ciency,
use onfy flat-bottomed
utensils that
make good contact with the surface burners.
Utensils with rounded, warped, ridged (porce-
lain enamel-ware)
or dented bottoms could
cause severe overheating,
which damages the
utensil and/or surface burner.
Woks, canners and teakettles
with flat
bottoms suitable for use on your cooktop are
now available in most stores that sell
housewares.
l
The pan should have straight sides and a tight-
fitting lid.
l
Choose medium to heavy gauge (thickness)
pans that are fairly lightweight.
l
The pan material
(metal or glass) affects how
fast heat transfers from the surface burner
through the pan material and how evenly heat
spreads over the pan bottom. Choose pans that
provide the best cooking results.
l
Handier
should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l
Pans should be easy to clean. Check to be
sure there are no crevices, rough edges or
areas where food might collect.
l
Be sure pans do not tip, whether they are full
or empty.
l
Use utensils
only as they were intended to be
used. Follow pan instructions. This is very
important for glass cookware because some
should be used only in the oven. Other pans
are marked as flameware
and may be used on
the surface burners.
Home
canning
information
The large diameter of most water-bath
or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect
your range:
l
For best resuits,
use a canner which can be
centered over the surface burner.
l
Do not piace canner on two surface burners at
the same time. Too much heat will build up and
will damage the cooktop.
l
Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
8
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