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14
SURFACE COOKING
Cooking Utensils
Your range is equipped with tubular type top elements. Here are some helpful hints for
successful cooking.
For best result and energy conservation, choose cooking utensils which have the
following characteristics:
• Pans should have at bottoms that make good contact with the entire element. Check for
atness by rotating a ruler across the bottom. There should be no gaps between the pan
and the ruler.
• Pan sizes should match the size of the surface element. Large pans and skillets should
be used on a large element. Smaller pans should be used on a smaller element. Pans
should cover the entire element to absorb the maximum heat. Avoid using an undersized
utensil which would expose a portion of the element. This could result in dangerous
direct contact with a hot element, resulting in serious burns or clothing ignition. The size
of the pan should also suit the amount of food being prepared.
Do not use extremely large pans that extend more than one inch over the
edge of the surface element and touch the range surface. Do not use two
surface elements to heat one large pan such as a roaster or griddle. The
bottom surface of the pan in either of these situations could trap enough
heat to cause discoloring of the drip pans, damage to the surface elements
and/or crazing (ne cracking) of the porcelain enamel range surface.
• Pans should be well-balanced so that handles do not cause them to tilt.
• Pans should have tight-tting lids to hold steam within the pans and reduce cooking
time. Lower heat settings may be used when pans are covered with lids.
• Pan materials should have good heat conduction. Medium-weight aluminum gives good
results for most cooking. The chart on page 13 gives suggestions for best results when
cooking with a variety of pan materials.
• Specialty pans, such as woks, lobster pots, griddles and pressure cookers, must also have
at bottoms and conform to cookware requirements.
• To heat, cookware bottoms must be in direct contact with the element. Do not use wire
trivets or warped cooking utensils. Glass cooking utensils are also not recommended
since they are poor conductors of heat.
• To avoid spattering and to maximum efciency, pan bottoms should be clean and dry
before coming in contact with the elements.
• Wipe spills off the elements with a damp cloth as soon as they cool to cut down on clean
up time. Be sure the control is “off.”
19
CLEANING THE RANGE
Always keep cleaning materials and chemicals in a safe place and away from children.
Know what you are using. Make sure all parts of the range are COOL before cleaning. Be
sure to replace the parts correctly.
Using Commercial Oven Cleaners
Commercial oven cleaners may be used on porcelain lined ovens; however, many cleaners
are very strong, and it’s essential to follow instructions carefully.
Oven cleaners can coat or damage the thermostat sensing device (the long tube in the
oven) so that is will not respond to temperature accurately. If you use an oven cleaner, do
not let it contact the sensing bulb, or any chrome, aluminum, or plastic part of the range.
Do not apply or allow the cleaner to come in contact with any parts or surfaces other
than the oven interior.
Do not use harsh cleaners or degreasers on or around functional parts. This will damage
or drastically reduce the life of the part.
After using such cleaners, thoroughly rinse the oven with a solution of 1 tablespoon
vinegar to 1 cup of water.
Use only a mild solution of soap and water on backguards, aluminum control panels
and painted surfaces. Never use harsh abrasives or cleaning powders that may scratch or
mar the surface. Make sure the cleaners and cleaning materials are suitable for use on the
area to be cleaned. Always keep cleaning materials in a safe place.
Knobs
Pull forward on the knobs to remove them. Wash in a water solution with a mild detergent
mix. Do not use an abrasive cleaner or any abrasive action. Abrasive action will scratch
away the knob markings.
If the knobs become loose on the stem, spread the spring slightly with a small screwdriver.
Tops
The porcelain nish top can be cleaned with detergent and warm water. A mild glass wax
can be used to shine the top.
Range tops nished in brushed chrome should be wiped clean after each use. Clean with
a paper towel or a damp cloth. For heavy spatters, use a mild detergent and water. Then,
wipe dry with a soft cloth.
A thin coating of vegetable oil should be applied periodically to the chrome top surface
and underside. This will help prevent moisture from penetrating the chrome surface.
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