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Setting Surface Burner Controls - Kenmore Gas cooktop Use & Care Manual

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Setting Surface Burner 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.
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.
WRONG
Figure 1
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
High Flame
Medium Flame
Low Flame
*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.
RIGHT
Proper
flame size
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.
Improper
If the fat is too hot, the food will brown so quickly that the center will be
flame size
undercooked. Do not attempt to deep fat fry too much food at once as the
food will neither brown nor cook properly.
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 wastes heat and energy and increases your risk of being burned by
the flame (Figure 1).
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