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Surface Cooking
F ME S ZE
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For most cooking, start on the highest control setting and then turn to a lower one to
complete the process. Use the chart 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.
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.
*Flame Size
High Flame
Medium Flame
Low Flame
Type of Cooking
Start most foods; bring water to a boil; pan broiling
Maintain a slow boil; thicken sauces, gravies; steam
Keep foods cooking; poach; stew
WRONG
*These settings are based on using medium=weight aluminum pans with
lids. Settings may vary when using other types of pans.
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
flame.
PROPERBURNERADJUSTMENTS
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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 sharply
defined. Adjust or clean burner if flame is yellow-orange. To clean burner, see instructions
under General Care & Cleaning.
BURNERLOCATIONS
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Your cooktop is equipped with different sized burners.
The surface burners are located as follows:
a 5 000 BTU (natural gas) burner at the right rear position;
a 9 500 BTU (natural gas) burner at the center rear position;
two 14 000 BTU (natural gas) burners at the left rear and center front positions;
a 18 000 BTU Dual Flame (natural gas) burner at the right front;
a 9 500 BTU (natural gas) at left front position.
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