To Clean:
IMPORTANT: Before cleaning, make sure all controls are off and the oven and cooktop are cool. Do not use oven cleaners, bleach or rust removers.
1.Remove the burner cap from the burner base and clean according to “General Cleaning” section.
2.Clean the gas tube opening with a damp cloth.
3.Clean clogged burner ports with a straight pin as shown. Do not enlarge or distort the port. Do not use a wooden toothpick. If the burner needs to be adjusted, call a qualified technician for service.
4.Replace the burner cap, making sure the alignment pins on the cap are properly aligned with the burner base.
1
2
1.Incorrect
2.Correct
5.Turn on the burner. If the burner does not light, check cap alignment. If the burner still does not light, do not service the sealed burner yourself. Contact a designated service technician.
Home Canning
When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.
■Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than 1 in. (2.5 cm) outside the cooking area.
■Do not place canner on two surface cooking areas, elements or surface burners at the same time.
■On ceramic glass models, only use
■On coil element models, the installation of a Canning Unit Kit is recommended. If not installed, the life of the coil element will be shortened. See “Assistance or Service” for ordering instructions.
■For more information, contact your local U.S. Government Agricultural Department Extension Office. In Canada, contact Agriculture Canada. Companies who manufacture home canning products can also offer assistance.
Cookware
IMPORTANT: Never leave empty cookware on a hot surface cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well- fitting lid and the material should be of
Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A
Use the following chart as a guide for cookware material characteristics.
COOKWARE | CHARACTERISTICS | |
|
| |
*Aluminum | ■ Heats quickly and evenly. | |
| ■ Suitable for all types of cooking. | |
| ■ Medium or heavy thickness is best for | |
|
| most cooking tasks. |
|
| |
Cast iron | ■ Heats slowly and evenly. | |
| ■ Good for browning and frying. | |
| ■ Maintains heat for slow cooking. | |
| ■ Rough surfaces may scratch cooktop. | |
|
|
|
Ceramic or | ■ | Follow manufacturer’s instructions. |
Ceramic glass | ■ Rough surfaces may scratch cooktop. | |
| ||
| ■ Heats slowly, but unevenly. | |
| ■ Ideal results on low to medium heat | |
|
| settings. |
|
| |
*Copper | ■ Heats very quickly and evenly. | |
|
|
|
Earthenware | ■ | Follow manufacturer’s instructions. |
| ■ Use on low heat settings. | |
|
| |
Porcelain | ■ See stainless steel or cast iron. | |
|
|
|
steel or cast |
|
|
iron |
|
|
|
| |
Stainless steel | ■ Heats quickly, but unevenly. | |
| ■ A core or base of aluminum or copper | |
|
| on stainless steel provides even |
|
| heating. |
*Aluminum and copper may be used as a core or base in cookware. When used as a base it can leave permanent marks on the cooktop or grates.
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