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Flame Size
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Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increasesyour risk of being
burned by the flame.
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
*These settings are based on using medium-weight aluminum pans
with lids. Settings may vary when using other types of pans.
Proper Burner 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
Adjustments
flame should be steady and sharply defined. Adjust or clean burner if flame
is yellow-orange. To clean burner, see instructions under General Cleaning.
Setting Surface Your range is equipped with 4 standard burners, 2 standard and 2 large
burners, or 3 standard and 1 large burner. Regardless of size, always select
Controls a utensil 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.
The controls shown below may not
look identical to the Surface Controls
knobs on your range; They are only
representational.
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For models equipped with the large burners, the larger burner is best used
when bringing large quantities of liquid to temperature and when
preparing larger quantities of food.
Each burner lights automatically from an electric ignitor each time a control
knob is turned to the LITE position.
[0 o_erate the surface burner:
1. Placecooking utensil on burner.
2. Push the Surface Control knob in and turn counterclockwise out of the
OFF position.
3. Releasethe knob and rotate to the LITEposition. Note: All four electronic
ignitors will click at the sametime. However, only the burner you are turning
on will ignite.
3. Visually check that the burner haslit.
4. 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 mark. Usethe
guides and adjust the flame as needed. DO NOT cook with the Surface
Control knob in the UTE position. (Theelectronic ignitor will continue to
click if left in the LITEposition.)
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. Use caution when
lighting surface burners manually.
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.
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