Table of Contents
Advertisement
Setting Surface Controls
Do not place plastic
items such as salt and pepper
shakers, spoon holders or plastic
wrappings on top 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
close to a flame.
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.
A
Off
_
Hi
Med
Lo
Figure I
Proper
flame size
Operating
the Gas Surface
Controls:
1.
Place cooking utensil on surface burner.
2.
Push the surface control knob down and turn counterclockwise
out of
the OFF position (See Figure 1).
3.
Release the knob and rotate to the LITE position. Note: All four
electronic surface ignitors will spark at the same time. However, only
the burner you are turning on will ignite.
4.
Visually check that the burner has a flame.
5.
Turn the control knob counterclockwise
to the desired flame size. The
control knobs do not have to be set at a particular setting. Use the knob
indicator settings to adjust the flame as needed. DO NOT cook with the
surface control knob in the LITE position. (The electronic ignitor will
continue to spark if the knob is left in the LITE position.)
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.
*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; steaming.
Low Flame
Keep foods cooking; poach; stewing.
*These settings are based on using medium-weight
metal or
aluminum pans with lids. 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 well-lighted room. Each
cone of flame should be steady and sharp. Clean burner if flame is yellow-
orange.
Regardless of size, always select cookware 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 2).
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 quickly and 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.
Improper
flame size
Figure 2
Advertisement
Table of Contents
