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Setting Surface Controls
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 orwoodspoonscould
catch fire if placed too close to a flame.
Intheevent ofan electricalpoweroutage,
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. After burner
lights )ush in and turn knob to desired
setting. Use caution when lighting surface
burners manually.
Setting Surface Controls
Your range may be equipped with different sized surface burners. The ability to
heat food quicker and in larger volumes increases as the burner size increases.
The simmer burner (some models) is best used for simmering delicate sauces,
etc.
The standard burners can be used for most surface cooking needs.
The Power burner or burners are best used for bringing large quantities of liquid
to temperature and when preparing larger quantities of food.
Regardless of size, always select cookware that issuitable for the amount and
type offood being prepared. Select a burner and flame size appropriateto the pan.
Never allow flames to extend beyond the outer edge of the pan.
Operating the Gas Surface Burners:
1. Place cooking utensil on surface burner.
2. Push the surface control knob inand turn counterclockwise out of the OFF
position.
3. Release the knob and rotate to the LITE position. Note: Alt four electronic
surface ignitors wilt spark at the same time. However, only the burner you
are turning on will ignite.
3. Visually check that the burner has lit.
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 setting. Use the
guides and 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.)
RIGHT
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.
WRONG
*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 of the utensil. A higherflame simply ]
wastes heat and energy, and increases
your r sk of be ng burned by the 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 wilt 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.
*These settings are based on using medium-weight metal or aluminum pans with lids. Settings may vary when using
other types of pans. The color of the flame is the key to proper burner adjustment. A good flame isclear, blue and hardly
visible in a well-lighted room. Each cone offlame should be steady and sharp. Adjust or clean burner ifflame isyellow-orange.
7
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