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12 Setting Surface Controls
SETTING SURFACE CONTROLS
Types of Cooktop Surface Burners
The cooktop comes with a variety of burners to accommodate
different sizes of cookware. The ability to heat food quicker and
in larger volumes increases as the burner size increases. It is
important to select cookware that is suitable for the amount and
type of food being prepared
Cooktop Surface Burners, by Size and Type
The surface burners are located on the cooktop as follows
(Figure 11):
• a 5 000 BTU (natural gas) burner located at the right rear
position;
• a 18 000 BTU (natural gas) dual-flame burner located at the
right front position;
• a 9 500 BTU (natural gas) burner located at the left front
position;
• a 16 000 BTU (natural gas) burner located at the left rear
position;
• a 9 500 BTU (natural gas) burner located at the center
position.
SETTING PROPER BURNER FLAME SIZE
Never extend the flame beyond the outer edge of the cooking
utensil. A higher flame wastes energy, and increases your risk of
being burned by the flame.
The color of the flame is the key to proper burner adjustment. A
good flame is clear, 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.
For most cooking: start on the highest setting and then turn to a
lower setting to complete the process. Use the recommenda-
tions in Table 1 as a guide for determining proper flame size for
various types of cooking.)
For deep fat frying: use a thermometer and adjust the surface
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 under cooked. Do not attempt to
deep fat fry too much food at once as the food will neither brown
or cook properly
IMPORTANT!
Specialty pans such as lobster pots, griddles and pressure
cookers may be used but must conform to the above recom-
mended cookware requirements.
Figure 11: Surface burner types
Figure 12: Correct and incorrect flame setting
Table 1: Flame size recommendations
Flame Size* Type of Cooking
High flame Start most foods; bring water to a boil;
pan broiling
Medium flame Maintain a slow boil; thicken sauces;
gravies; steaming
Low flame Keep foods cooking; poach; stewing
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
cookware made from different materials.
correct
flame setting
incorrect
flame setting
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