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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 or wood
spoons could catch fire if placed too
close to a flame.
Electric ignition models:
In the event of an electrical power
outage, the surface burners can be lit
manually. To light a surface burner,
ihold a lit match to the burner head,
then slowly turn the surface control
knob to LITE. After burner lights push
in and turn knob to desired setting. Use
CAUTION when lighting surface burners
manually.
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.
Models with electric ignition light automatically each time a control knob is
turned to the LITE position.
Operating surface burners:
1. Place cooking utensil on surface burner.
2. Push the surface control knob in and turn counterclockwise out of the
OFF position.
3. Release the knob and rotate to the LITE position. All four ignitors will spark
at the same time. However, only the burner you are turning on will ignite.
4. Visually check that the burner has lit.
5. Push the control knob in and turn counterclockwise to the desired flame
size. The surface control knobs do not have to be set at a particular
setting. Use the knob markings 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 ifthe knob is left in the LITE position.)
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.
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.
*Flame Size
High Flame
Medium Flame
LowFlame
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.
iii....................
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.
*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 ifflame is yellow-orange.
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