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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.
Electric
ignition models:
In the event of an electrical power
outage, the surface burners can be lit
manually. To light a surface burner,
i 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.
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.
Each burner lights automatically from either an electric ignitor or standing pilot,
depending on your model. Standing pilots must be lit initially. Refer to your
installation instruction book for directions on lighting the standing pilot.
Standing pilots will remain lit when the burners are turned off. Models with
electric ignitors light automatically each time a control knob is turned to the
LITE position.
Operating
the Surface
Burners
1.
Place cooking utensil on surface burner.
2.
Push the surface control knob in and turn counterclockwise
out of the
OFF position.
3.
Release the knob and rotate to the LITE position. If your range is equipped
with electronic ignitors, all four ignitors will spark at the same time.
However, only the burner you are turning on will ignite.
4.
Visually check that the burner has lit.
5.
Push the control knob in and turn counterclockwise
to the desired flame
size. The control knobs do not have to be set at a particular setting. Use
the guides and 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.)
iii ............
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.
Fordeep
fatfrying,
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.
Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increases your risk of being burned
by the f ame.
*Flame
Size
High Flame
Medium Flame
LowFlame
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.
*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. Adjust or clean burner if flame is
yellow-orange.
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