Surface Cooking

Electric Ignition

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly burning flames.

In case of a power failure, 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 failure occurs will continue to operate normally.

Surface Burner Controls

Knobs that turn the surface burners on and off are marked as to which burners they control. The two knobs on the left control the left front and left rear burners. The two knobs on the right, nearest to the electronic panel, control the right front and right rear burners.

Super Burner

Some models have a cone-shaped cooktop burner, with a circular opening through the center of the burner. The right front burner is the Super Burner. This burner can provide 30% more power than the other three. Use it for cooking large amounts of food in a big pan, canning, etc.

To Light a Surface Burner

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

After the burner ignites, turn the knob to adjust the flame size.

After Lighting a Burner

●Check to be sure the burner you turned on is the one you want to use.

●Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

●Be sure the burners and grates are cool before you place your hand, a potholder, cleaning cloths or other materiaIs on them.

How to Select Flame Size -

Watch the flame, not the knob, as you reduce heat.

The flame size on a gas burner should match the cookware you are using.

FOR SAFE HANDLING OF COOKWARE, 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 handle.

When using aluminum or aluminum-clad stainless steel pots and pans, adjust the flame so the circle it makes is about 1/2 inch smaller than the bottom of the cookware.

When boiling, use this same flame – size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boil cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need

a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down lower—to about 1/2 the diameter of the cookware.

When frying in glass or ceramic cookware, lower the flame even more.