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29
4580 N. Walnut Rd., N. Las Vegas, NV 89081
|
13592 Desmond St., Pacoima, CA 91331
|
tel: 818.897.0808
|
888.753.9898
|
www.AmericanRangeHome.com
OPERATION OF THE BURNERS
1. Press in on the knob that corresponds to the burner that you
would like to light. Use the front panel graphic to conrm your
selection until you become familiar with the range. Turn the
knob counter-clockwise to the “American Flame” icon located
on the knob – this is the light position of the burner valve.
2. The igniter for all the surface burners will begin sparking –
however, gas will ow to only the selected burner.
3. After the burner lights, the igniter clicking will stop – indicating
that the ame sensing and re-ignition system is active on the
selected burner.
4. Rotate the knob to any ame setting that you desire between
MAX and SIMMER.
The surface burners are rated at dierent power levels:
BURNER
TYPE
SMALL MEDIUM LARGE
Open
Burners
12,000
BTU/hr
18,000
BTU/hr
25,000
BTU/hr
Sealed
Burners
13,000
BTU/hr
18,000
BTU/hr
25,000
BTU/hr
BEFORE USING THE NEW COOKTOP
» Before using the cooktop for the rst time, wash the outside
area with soap and water to remove any shipping and factory
residue.
» The burner grates are designed in sections and are easy to
remove and clean. They are made of cast iron with a porcelain
coating and will remain hot after the burner is turned o
creating a residual heat for continued cooking. Use caution when
handling.
» Your new professional Range is equipped with burners that are
similar to those used in restaurants. The burner heads are large
and designed to ensure even heat distribution for better cooking.
They must be in place and properly seated before lighting.
» The Range must not be operated without the burner heads.
» There are no continuously burning pilot lights. An electronic
spark ignition system is used to light the burner. If the ame
should go out from a boil-over or a strong draft, the burner will
automatically reignite.
If the ames look odd, (too small, too large, lazy or drifting, uneven
around the burner circle, etc.), check to see that the burner head
is seated correctly on the burner base. Do this when the burner is
cold by gently rocking the burner head or rotating the head from
side to side. If it is correctly seated, it will nest in detents, in the
case of the sealed burners, or on the corresponding pin/hole for
open burners. If this does not correct the problem, turn to the
Troubleshooting section of this manual.
AUTO RE-IGNITION
The surface burners are equipped with a special ignition and
re-ignition system that senses the presence of ame and re-ignites
the burner should the ame disappear while gas is still owing to
the burner.
Strong drafts, spills and general grime inuence the operation of
the automatic re-ignition system – a clean system will generally
function better than a dirty system. Periodically, remove any
materials or grime that might build up on the high voltage spark
electrode – using a toothbrush or other non-metallic cleaning
utensil.
When you are using the surface burners, select the burner power
and location depending on the heating or cooking function you
would like to perform.
A normal ame is blue in color and steady. Foreign materials in
the kitchen air or the gas line, especially in new construction
installations, may cause some orange color bursts during initial
operation. This will disappear with continued use. Small yellow tips
on the ends of ames are normal when using LP gas.
OVEN OPERATION
During the rst few minutes of operation, a mild condensation
may appear on the interior glass pane of the door window. Water
vapor is a normal by-product of combustion, and the condensation
will disappear as the oven warms.
If you would like to bake using the Convection feature, you may
turn on the fan at any time – allowing the oven about twenty or
thirty minutes to preheat before use.
Never place any pan or food item on the bottom of the oven,
always use an oven rack placed in at least the lowest position.
To use the Broil feature of the range, rst consider what type of
broiling you would like to perform. The closer you are to the broil
element, the faster you will evaporate moisture from the surface
of food and the quicker the surface will brown. In a similar fashion,
the further away you place the food (on the lowest rack, for
example) the slower you will evaporate surface moisture and the
longer it will take for the surface to brown. A good rule of thumb
is to start about 6" away from the broiler and watch for how
quickly the food is browning.
OPERATING YOUR RANGE
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