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Setting Surface Controls
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 (some models) are best used for bringing large quantities of
liquid to temperature and when preparing larger quantities of food.
The BRIDGE Burner is best suited when using rectangular or long shaped cookware. The center rear and center middle
burners are combined. The center FRONT burner may also be added for a total of 3 burners.
Regardless of size, always select cookware 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.
Operating single Gas Surface Burners:
1. If the Cooktop Lockout indicator light is ON, unlock the cooktop (some
models). If your model does not have this feature or if the cooktop is
unlocked proceed to step 2.
2. Place cooking utensil on gas surface burner.
3. Push the surface control knob in & turn counterclockwise out of the OFF
position.
4. Release the knob & rotate to the LITE position. Note: All four electronic
surface ignitors will spark at the same time. However, only the burner you
are turning on will ignite.
5. Visually check that the burner has lit.
6. Push the control knob in & turn counterclockwise to the desired flame
size. The control knobs do not have to be set at a particular setting. Use
the guides & adjust the flame as needed. DO NOT cook with the surface
control knob inthe LITE position (The electronic ignitor will continue to
spark if the knob is left in the LITE position).
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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.
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*Flame Size
High Flame
Medium Flame
steaming.
LowFlame
Type of Cooking
Start most foods; bring water to a boil; pan broiling.
Maintain a slow boil; thicken sauces, gravies;
Keep foods cooking; poach; stewing.
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 fame.
Fordeep fatfrying, 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.
*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 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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