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i
1_ Operating the Surface Burners
1.
2.
3.
Place cooking utensil on surface burner.
Push the surface control knob in and turn counterclockwise out of the OFF
position.
Release the knob and rotate to the LITE position. Ifyou rrange iseq uipped with
electronic ignitors, all four ignitors will spark at the same time. However, only
the burner you are turning on will ignite.
Visually check that the burner has lit.
Push the control knob in and turn counterclockwise tothe desired flame size.
The control knobs do not have to be set at a particular setting. Use the guides
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 if the knob
is left in the LITE position.)
Setting Proper Surface Burner Flame Size
RIGHT
Formost cooking, start on the highest control setting and then turn to alower 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 offood being cooked will influence the setting needed
for cooking.
WRONG
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 cook properly.
Never extend the flame beyond the outer
edge of the utensil. A higherflame simply
wastes heat and energy, and increases
your r sk of be ng burned by the fame.
*Flame Size
High Flame
Medium Flame
Low Flame
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.
*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 isthe key to proper burner adjustment. A good flame isclear, 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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