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Surface Cooking
Electric Ignition
Your surface burners are lighted
by electric ignition, eliminating the
need fOr'standing pilot lights with
constantly burning flames,
In case of a power failure, you
can light the surface burner's on
your" range with a match Hold a
lighted match to the burner, then
turn the knob to the LITE position
Use extreme caution when
fighting burners this way.
Surfiace burners in use when an
electrical power failure occurs will
continue to operate normally,
Surface Burner Controls
Rnobs that turn the surface burners
on and off are marked as to which
bu hers they control, The two
knobs on the left control the left
fl'ont and left rear burners, The two
kn_bs oil the right conu'ol the right
fror t and r'ight rear' burners,
To Light a Surface Burner
Push the control knob in and turn it
counterclockwise to LATE, You
wil! hear a little "clicking"
noise_the sound of the electric
spark igniting the burner.,
After the burner ignites, turn the
knob to adjust the flame size.
After Lighting a Burner
• Check to be sure the burner
you turned on is the one you want
to use,
. Do not operate a burner for an
extended period of time without
cookware on the grate, The finish
on the grate may chip without
cookware to absorb the heat,
• Be sure tim burners and grates are
cool before you place your hand, a
pot holder, cleaning cloths or other
materials on them.
How to Select Flame Size
"Watch the flame, not the knob, as
you reduce heat,
The flame size on a gas burner
should match the cookware you
are using,
FOR SAFE HANDLING OF
COOKWARE NEVER LET THE
FLAME EXTEND UP THE
SIDES OF THE COOKWARE
Any flame larger than the bottorn
of the cookware is wasted and only
serves to heat the handle,,
When using aluminum or
aluminum-clad stainless steel
pots and pans, adiust the flame so
the circle it makes is about 1/2
inch smaller than the bottom of the
cookware
When boiling, use this same
flame size_l/2 inch smaller than
the bottom of the cookware--no
matter' what the cookware is made
of..Foods cook .just as quickly at
a gentle boil as they do at a
furious, rolling boil. A high boil
creates steam and cooks away
moisture, flavor and nutrition.
Avoid it except for the few
cooking processes that need a
vigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware, keep the flame
down iower_to about 1/2 the
diameter of the pan.
When frying in glass or ceramic
cookware, lower the flame even
more.
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