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Kenmore ELITE 3231 Use And Care Manual page 9

Kenmore cooktop user manual
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Seffing Surface Burner Controls
Do not place plastic items
such as salt and pepper shakers, spoon
holders
or plasflc wrappings
on top of
the range when if is in use. These items
could melt or ignite. Potholders,
towels or
wood spoons could catch fire if placed
too close to a flame.
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.
Manual
Lighflng
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 UTE. After burner
lights push in and turn knob to desired
setting.
Use
caution
when lighting
surface
burners manually.
Figure 1
Proper
flame size
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 medlum=welght
metal or aluminum
pans wlfh llds. 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.
flame wastes heat and energy
and increases your risk of being burned
by
the flame
(Figure 1).
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.

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