AutomaticIgnition, ToLight a surfaceBurner

AutomaticIgnition

Yoursurface burners are lighted by electric ignition, eliminatingthe need for standing-pilotlightswith constantlyburning flames.

In ease of a power outage, you can light the surface burners on your

range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners this way.

Surface burners in use when an electrical power fai~ureoccurs will continue to operate normally.

surface Burner Controk

Knobs that turn the surface burners on and off are located on the lower control panel and are marked as to which burners they control.

ToLight a surfaceBurner

I 1

Push the control knob in and turn it to LITE. Youwill hear a little clicking noise—the sound of the electric spark igniting the burner.

I-.__.-.

~Be sure the burners and grates are cool before youplace your hand, a po~holder,cleaningcloths or other materials on them.

How”toselectFlamesize

The flame size on a gas burner shouldmatch the cookwareyou are using.

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handles.

When usingaluminum or aluminum-clad s~inless steel pok and pans,adjust the flame so the circle it makes is about 1/2inch smaller than the bottom of the cookware.

When boiling, use this same flame size—1/2inch smaller than the bottom of the cookware—nomatter what the cookwareis made of. Foods cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boi~creates steam and cooks awaymoisture, flavor and nutrition. Avoidit except for the few cooking processeswhich ned a vigorousboil.

when fryingor warming foods

instainless steei9‘castironor enamelware~ keep the flame down lower—toabout 1/2the diameter of the pan.

when fryinginglass or ceramic

coioiw~me,lowertheflameevenmore.

Aluminum: Medium-weight cookwareis rwommendd bwause it heatsquictiy andeverdy.Most foods brownevel~lyin an aluminumskillet. Mineralsin foodand waterwill stain but will not harm aluminum. A quick scour with a soap-filledwool pad after each use keeps aluminum cookwarelookingshiny new. Use saucepanswith tight-fittinglids for cookingwith minimumamounts of water.

Cast Iron: If heated slowly,most skillets will give satisfactoryresults.

Enamelware: Under some conditions, the enamel of some

cookwaremavmelt. Followcookware

manufacturer’srecommendations for cookingmethods.

Glass: There are two types of glass cookware-those for ovenuse only and those for top-of-rangecooking (saucepans, coffee and teapots).

Glass conducts heat very slowly.

HeatproofGlass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

S@inIessSteel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as tl~e manufacturer recommends.

The light comes on automatically when the oven door is opened. For model RGB746,use the switch o~~ the upper control panel to turn t!~e light on and off when the door is closed.

—

- - -

—