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Burner c ap: A lways k eep theburner capinplace when using a
surface b urner. Aclean burner capwill h elp avoid poor i gnition
anduneven flames. Always c lean theburner capafter a spillover
androutinely remove a nd clean thecaps according tothe
"General Cleaning" section.
Gas tubeopening: Gas must f lowfreely t hroughout thegas tube
opening f ortheburner tolight p roperly. Keep thisarea free ofsoil
anddonotallow spills, f ood, c leaning agents o ranyother
material toenter thegas tubeopening. Keep spillovers outofthe
gastubebyalways u sing aburner cap.
B
A. 1-11/2"(25-38 mm)
B. Burner ports
Burner ports: Check burner flames occasionally
for proper size
and shape as shown above. A good flame is blue in color, not
yellow. Keep this area free of soil and do not allow spills, food,
cleaning agents or any other material to enter the burner ports.
To Clean:
IMPORTANT:
Before cleaning, make sure all controls are off and
the oven and cooktop are cool. Do not use oven cleaners, bleach
or rust removers.
1. Remove the surface burner grates.
2. Remove the burner cap from the burner base and clean
according to "General Cleaning" section.
3. Clean the gas tube opening with a damp cloth.
4. Clean clogged burner ports with a straight pin as shown. Do
not enlarge or distort the port. Do not use a wooden
toothpick.
If the burner needs to be adjusted, contact a
trained repair specialist.
f
5. Replace the burner cap, making sure the alignment pins are
properly aligned with the burner cap.
6.
7.
B
A. Incorrect
B. Correct
Replace the surface burner grates.
Turn on the burner. If the burner does not light, check cap
alignment. If the burner still does not light, do not service the
burner yourself. Contact a trained repair specialist.
IMPORTANT: To avoid damage to griddle, the griddle is to be
used on the center burner only and with low flame.
Before First Use:
Wash the griddle with warm soapy water. Rinse and dry
thoroughly. To avoid sticking, rub the surface with vegetable oil,
and wipe excess off with a paper towel.
•
Do not leave empty griddle on a hot surface cooking area or
surface burner.
•
Do not overheat the griddle. The nonstick coating could be
damaged.
•
The griddle should not be used to bake, broil or microwave.
•
To reduce spattering or grease spillover while cooking, avoid
cooking food with excess fat.
•
To preserve durability, do not cut food on the griddle.
Avoid use of metal utensils.
When canning for long periods, alternate the use of surface
burners between batches. This allows time for the most recently
used areas to cool.
•
Center the canner on the grate.
•
Do not place canner on 2 surface burners at the same time.
•
For more information, contact your local agricultural
department.
Companies that manufacture
home canning
products can also offer assistance.
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting
lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or grates. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base they can leave permanent marks on the
cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics
as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Cookware with nonstick surfaces should not be used under the
broiler.
6
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