the Gas Surface
Place cooking utensil on surface burner.
Push the surface control knob down and turn counterclockwise
out of the OFF
Release the knob and rotate to the LITE position (see figure 1). Note: All four
electronic surface ignitors will spark at the same time. However, only the burner you
are turning on will ignite.
Visually check that the burner has a flame.
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
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 turn the knob to desired setting. Use
caution when lighting surface burners manually.
Setting Proper Surface
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
Type of Cooking
Start most foods; bring water to a boil; pan broiling.
Maintain a slow boil; thicken sauces, gravies; steaming.
Keep foods cooking; poach; stewing.
Never extend the flame beyond the outer]
edge of the utensil. A higher flame simply /
wastes heat and energy, and increases /
the risk of being burned by the gas flame.]
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.
are based on using
metal or aluminum
may vary when using other types of pans. The color of the
flame is the key to proper burner adjustment. A good flame isclear, blue and hardly
visible in a well-lighted room. Each cone of flame should be steady and sharp.
Adjust or clean burner if flame is yellow-orange.