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Setting Surface Burner Controls
Check Burner Cap Placement Before Operating
the Surface Burners
To prevent flare-ups and avoid creation of harmful by-
products, do not use the cooktop without aii burner caps
property installed to insure proper ignition and gas flame size.
It is very important to be sure that aii surface burner caps
and burner grates are property installed and in the correct
locations BEFORE operating the cooktop burners.
Remember:
°Always keep surface burner caps in place whenever using
a surface burner.
°When placing the burner caps, be sure that all burner caps
are seated firmly and rest level on top of burner heads.
°For proper flow of gas and ignition of burners DO NOT
aflow spills, food, cleaning agents or any other material
to enter the gas orifice port opening.
Round Style Burners
The burner cap lip (See Fig. 1) should fit snug into the center
of burner head and rest level. Refer to Figs. 2 & 3 for
correct and incorrect burner cap placement. Once in place,
you may check the fit by gently sliding the burner cap
from side to side (Fig. 4) to be sure it is centered and firmly
seated. When the burner cap lip makes contact inside the
center of the burner head you will be able to feel it. Please
note that the burner cap should NOT move off the center of
the burner head when sliding from side to side.
Burner Cap
Burner Head _ _ _x Burner Cap Lip
Fig. 1
Correct Burner Cap Incorrect Burner Cap
Placement Placement
Fig. 2 ,_k Fig. 3
Fig. 4
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.
High Flame Start most foods; bring water to a boil;
pan broiling.
Medium Flame Maintain a stow boil; thicken sauces,
gravies; steaming.
Low Flame Keep foods cooking; poach; stewing.
_These settings are based on using medlum=welght metal
or aluminum pans wlfh llds. 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 welt-lighted room. Each cone of flame
should be steady and sharp. Clean burner if flame is yellow-
orange.
Regardless of size, always select cool<ware 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.
Never extend the flame beyond the outer edge of the
utensil. A higher flame wastes heat and energy and
increases your risk of being burned by the flame (Figure 5).
Proper
flame
size
Figure 5
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 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 cool< properly.
_Do not place such as
items a_um_num
foil, salt and pepper shakers, spoon holders or plasflc
wrappings on fop 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 dose to a flame.
Manual Lighting
In the event of an electrical power outage, the surface
burners can be lit manually. To light a surface burner, hold
alit 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.
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