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Setting Surface
Burner Controls
Check Burner Cap Placement
Before
Operating
the Surface
Burners
To prevent flare-ups
and avoid creation
of harmful
by-
products, do not use the cooktop without
aii burner caps
property
installed
to insure proper ignition and gas flame
size.
It is very
important
to be sure that aii surface
burner caps
and burner grates are property
installed
and in the correct
locations
BEFORE operating
the cooktop
burners.
Remember:
° Always
keep surface
burner caps in place whenever
using
a surface burner.
° When placing the burner caps, be sure that all burner caps
are seated firmly
and rest level on top of burner heads.
° For proper
flow of gas and ignition of burners DO NOT
aflow spills, food, cleaning
agents or any other material
to enter the gas orifice
port opening.
Round Style Burners
The burner cap lip (See Fig. 1) should fit snug into the center
of burner head and rest level. Refer to Figs. 2 & 3 for
correct
and incorrect
burner cap placement.
Once in place,
you may check the fit by gently
sliding the burner cap
from side to side (Fig. 4) to be sure it is centered
and firmly
seated. When the burner cap lip makes contact
inside the
center of the burner head you will be able to feel it. Please
note that the burner cap should NOT move off the center of
the burner head when sliding from side to side.
Burner Cap
Burner Head
_
_
_x Burner Cap Lip
Fig. 1
Correct
Burner Cap
Incorrect Burner Cap
Placement
Placement
Fig. 2
,_k
Fig. 3
Fig. 4
Setting
Proper
Surface
Burner
Flame 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.
High Flame
Start most foods; bring water to a boil;
pan broiling.
Medium
Flame
Maintain
a stow
boil;
thicken
sauces,
gravies; steaming.
Low Flame
Keep foods cooking;
poach;
stewing.
_These settings
are based on using medlum=welght
metal
or aluminum
pans wlfh llds. 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 welt-lighted
room. Each cone of flame
should be steady and sharp. Clean burner if flame
is yellow-
orange.
Regardless of size, always
select cool<ware 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 5).
Proper
flame
size
Figure 5
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 cool< properly.
_Do
not place
such as
items
a_um_num
foil, salt and pepper shakers, spoon holders
or plasflc
wrappings
on fop of the range when it is in use. These
items could melt or ignite. Potholders, towels or wood spoons
could catch fire if placed
too dose to a flame.
Manual
Lighting
In the event of an electrical
power outage, the surface
burners can be lit manually.
To light a surface
burner, hold
a lit match to the burner head, then slowly turn the surface
control
knob to LITE. After burner lights push in and turn
knob to desired setting. Use caution
when lighting surface
burners manually.
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