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OFF
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Figure 1
Operating the Gas Surface Controls:
1. Place cooking utensil on surface burner.
2. Push the surface control knob down and turn countercJockwise out of the OFF
position.
Release the knob and rotate to the LITE position (see figure 1). Note: All four
electronic surface ignitors will spark atthe same time. Hewever, only the burner you
are turning on will ignite.
Visually check that the burner has a flame.
Turn the control knob countercmockwise to the desired flame size. The control
knobs do not have to be set at a particular setting. Use the knob indicator settings
to adjust the flame as needed. DO NOT cook with the surface control knob in the
LITE position. (The electronic ignitor will continue to spark if the knob is left in the
LITE position.)
Do not pJace 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. Pothelders, towels or wood spoons could catch fire
if placed too close to a flame.
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 MTE. After burner lights turn the knob todesired setting. Use
caution when lighting surface burners manually.
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
Correct utensil used and the amountef food being cooked will influence the setting needed.
*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; steaming.
Keep foods cooking; poach; stewing.
Never extend the flame beyond the outer
edge ofthe utensil. A higherflame simply I
wastes heat and energy, and increases
the r sk ofbe ng burned by the gas fame.
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.
*Note: Settings are based on using medium-weight metal oraluminum pans, Settings may varywhen 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. Adjust or clean burner if flame is yellow-orange.
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