Until you get used to the sefflngs, use the following as a guide. For best results, start cooking at the high setting; then turn the control knob down to continue a&ing.
r SElTlNG | RECOMMENDED USE |
UlE | l To light the burner. Afk the |
| burner liihts, turn oontrol |
| back to a desired setting. |
HI l To start foods cooking.
lTo bring liquids to a boil.
Medium l Tohokfarapidboil.
lTo fry chicken or pancakes.
l I+ gravy, pudding ad
icing.
lTo cook large amounts of
Vegt3klbkS.
LOW l To keep food warm until ready to serve.
NOTE: Do not wok with the control in the LITE position.
In case of a prolonged power failure
Surface burners with electric igniters can be manually lighted. Hold a lii match near a burner and slowly turn the control knob on until the burner lights. After the burner lights, turn the control knob to the desired setting. Power failures will not affed stand- ing pilots. Do not attempt to operate an electric Ignition oven during a power failure.
Bum, Fire, Explosion and
Product Damage Hazard
l Burner flame should not extend beyond the edge of the oooking utensil. The flame could bum you and cause poor cooking results.
lBe sure all control knobs are tumed to OFF when you are not cooking. Someone could be burned or a fire could start if a burner is accidentally left ON.
lIf the flame should go oul while cook- ing, or if there is a strong gas odor, turn the burners OFF. Wait five minutes for thegasodortodkappearbefore relighting burner. lf gas odor is still present, see safety note on page 3. Failure to follow these precautions could resulI in explosion ar fire.
lDo not leave an empty utensil, or one whii has boiled dry, on a hot surface burner. The utensil could overheat and could damage the utensil or cooking product.
Cookware tips
No one brand of cookware is best for all people. Knowing something aboul pan materials and construction will help you select the amect oookware for your needs.
l NOTE: For best resulta and greater fuel efflchcy, use only
lThe pan should have straight sides and a
l Choose medium to heavy gauge (thiik- ness) pans that are fairly lightweight.
l The pan material (metal or glass) affects how fasl heat transfers from the surface burners through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.
lHandles should be made of a sturdy, heat- resistant materiil and be securely attached to the pan.