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Surface Cooking <cont nuedt USing Your Oven
Top-of-Range Cookware
Aluminum: Medium-weight cookware is recommend-
ed because it heats quickly and evenly. Most foods
brown evenly in an aluminum skillet. Use saucepans
with tight-fitting lids when cooking with minimum
amounts of water_.
Cast iron: If heated slowly, most skillets will give sat-
isfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may melt, Follow cookware manufac-
turer's recommendations for cooking methods.
Glass: There are two types of glass cookware--
those for oven use only and those for top-of-range
cooking (saucepans, coffee and teapots)_ Glass con-
ducts heat very slowly.
Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufactur-
er's directions to be sure it can be used on gas
ranges.
Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper, alu-
minum or other metals for improved heat distribution.
Combination metal skillets generally work satisfactorily if
used at medium heat as the manufacturer recommends.
Wok Cooking (on models with sealed burners)
We recommend that you _ ........
use only a flat-bottomed
wok. They are available
at your local retail store..
Do not use woks that ...,.:. .,._+,
have support rings. Use
of these types of woks,
with or without the ring in
place, can be dangerous_
Placing the ring over the " '
burner grate may cause the burner to work improperly
resulting in carbon monoxide levels above allowable
current standards. This could be dangerous to your
health,, Do not try to use such woks without the ring°
You could be seriously burned if the wok tipped over.
Stove Top Grills (onmodels with sealed burners)
Do not use stove top grills +,.
on your sealed gas burn-
ers° If you use the stove
top grill on the sealed gas
burner it will cause incom-
plete combustion and can _:,::,+,
result in exposure to car-
bon monoxide levels above allowable current stan-
dards. This can be hazardous to your health.
Before Using Your Oven
Be sure you understand how to set the control proper-
ly. Practice removing and replacing the shelves while
the oven is coot., Read the information and tips on the
following pages. Keep this manual handy where you
can refer to it, especially during the first weeks of
using your new range_
Electric Ignition
The oven burner and broil burner are lighted by
electric ignition.
To light either burner, press the pad for the desired
function and press the INCREASE or DECREASE
pad until the desired temperature is displayed. The
burner should ignite within 30-90 seconds+
After the oven reaches the selected temperature, the
oven burner cycles--off completely, then on with a full
flame--to keep the oven temperature controlled.
Power Outage
CAUTION: Do not make any attempt to operate
the electric ignition oven during an electrical
power failure° The oven or broiler cannot be tit
during a power failure.. Gas will not flow unless
the glow bar is hoL
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be re-}it until
power is restored.
Oven Light
Use the switch on the control panel to turn the light on
and off.
Oven Vents
The oven is vented through duct openings at the rear
of the cooktop. See the Features sectionr Do not block
these openings when cooking in the oven--it is impor-
tant that the flow of hot air from the oven and fresh air
to the oven burners be uninterrupted,
°The vent openings and nearby surfaces may
become hot. Do not touch them.
° Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
°Do not leave plastic
items on the cook'top--
they may melt if left
too close to the vent.
°Metal items will be-
come very hot if they
are left on the cooktop
and could cause burns.
Vent appearance and
location vary
12
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