Liquefied Petroleum (Propane) Gas Conversion; Flame Size; Proper Burner Adjustment - Frigidaire 318200658 Use & Care Manual

Frigidaire gas cooktop use & care manual
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Liquefied Petroleum (Propane) Gas Conversion

Severe shock or damage to the cooktop may occur if the cooktop is not installed by a qualified installer or
This appliance can be used with Natural Gas and Propane Gas. It is shipped from the factory for use with natural gas.
If you wish to convert your cooktop for use with Liquefied Petroleum (propane) gas:
- Models with Venturi (open) Burners, see the installation instructions guide for the conversion instructions.
- Models with Sealed Burners:
- For some of them, you should order the conversion kit from your local dealer or from an authorized service agency (see
Warranty). See the installation instructions for the conversion kit number.
- For others, the conversion kit is included in the packaging, if you wish to convert your cooktop for use with propane gas,
use the supplied fixed orifices located in the package containing the installation instruction, in a bag marked "FOR LP/
PROPANE GAS CONVERSION". Follow the instructions packaged with the orifices (for models with sealed burners only).
The conversion must be performed by a qualified service technician in accordance with the manufacturer's instructions and all codes
and requirements of the authority having jurisdiction. Failure to follow the instructions could result in serious injury or property
damage. The qualified agency performing this work assumes responsibility for the conversion.

Flame Size

For most cooking, start on the highest control setting and then turn to a lower one to
complete the process. Use the chart 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.
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.
*Flame 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; steam.
Low Flame
Keep foods cooking; poach; stew.
* These settings are based on using medium-weight aluminum pans with lids. Settings
may vary when using other types of pans.
Proper Burner Adjustments
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 sharply defined. Adjust or clean burner if flame is yellow-orange. To clean burner, see
instructions under General Cleaning.
Never extend the flame
beyond the outer edge of the
utensil. A higher flame simply
wastes heat and energy, and
increases your risk of being
burned by the flame.


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