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CAUTION
Do not place fl ammable items such as plastic
wrappings, spoon holders, or plastic salt and
pepper shakers on the cooktop when it is in use.
These items could melt or ignite. Potholders, tow-
els, or wooden spoons could catch fi re if placed
too close to the surface burners.
NOTES
•
When setting a surface control knob to the
lite position, all of the electronic surface ignit-
ors will spark at the same time. However, only
the surface burner you are setting will ignite.
•
In the event of an electrical power outage, the
surface burners may be lit manually. To light a
surface burner, hold a lit match to the burn-
er head, then slowly turn the surface control
knob to lite. Once the burner ignites, push in
and turn knob out of lite then to the desired
fl ame setting. Use caution when lighting sur-
face burners manually.
CAUTION
Never extend the fl ame beyond the outer edge of
the cooking utensil. A higher fl ame wastes en-
ergy, and increases your risk of being burned by
the fl ame (Figure 10).
SETTING SURFACE CONTROLS
Set proper burner fl ame size
The color of the fl ame is the key to proper burner
adjustment. A good fl ame is clear, blue and hardly
visible in a well-lighted room. Each cone of fl ame
should be steady and sharp. Adjust or clean the
burner if fl ame is yellow-orange.
For most cooking: start on the highest setting and
then turn to a lower setting to complete the pro-
cess. Use the recommendations below as a guide
for determining proper fl ame size for various types
of cooking (Table 1).
For deep fat frying: use a thermometer and adjust
the surface 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 under-cooked. Do not attempt to
deep fat fry too much food at once as the food will
neither brown nor cook properly.
Figure 10: Proper burner fl ame
Flame size
High fl ame
Medium fl ame
Low fl ame
These settings are based on medium-weight met-
al or aluminum pans with lids. Settings may vary
when using other types of pans.
Table 1: Recommended fl ame settings for cook-
ing
Type of cooking
Start most foods; bring water
to a boil; pan broiling
Maintain a slow boil; thicken
sauces, gravies; steaming
Keep foods cooking; poaching;
stewing
13
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