Cook-Top Use

SETTING SURFACE CONTROLS

IMPORTANT: In the event of an electrical power outage, the surface burners can be lit manually. To light a surface burner, hold a lit match to the burner head, and slowly turn the Surface Control knob to LITE. After the burner lights, push in and turn knob to desire setting. Use CAUTION when lighting surface burners manually.

•Your range may be equipped with 2 different sized surface burners. The ability to heat food quicker and in large volumes increases as the burner size increases.

•Regardless of size, always select cookware that is suitable for the amount and type of food being prepared. Select a burner and flame size appropriate to the pan. Never allow flames to extend beyond the outer edge of the pan.

•Each burner lights automatically from an electric igniter each time a control knob is turned to the LITE position.

Operating the Surface Burners

1.Place cooking utensil on surface burner.

2.Push the surface control knob in and turn counterclockwise out of the OFF position.

3.Release the knob and rotate to the LITE position. Note: All electronic surface igniters will spark at the same time. However, only the burner you are turning on will ignite.

4.Visually check that the burner has lit.

5.Push the control knob in and turn counter-clockwise to the desired flame size. The control knobs do not have to be set at a particular setting. Use the guides and adjust the flame as needed. (DO NOT cook with the surface control knob in the LITE position.)

Setting Proper Surface Burner Flame Size

For most cooking, start on the highest control setting and then turn to a lower one to complete the process. Use the recommendations below as a guide for determining proper flame size for various types of cooking. Size and type of utensil used and the amount of food being cooked will influence the setting needed for cooking.

For deep fat frying, use a thermometer and adjust the surface control 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 undercooked. Do not attempt to deep fat fry too much food at once, as the food will neither brown nor cook properly.

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.

IMPORTANT: 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. Clean burner if flame is yellow-orange.