Setting Surface Controls
Operating the Gas Surface Controls:
1. Place cooking utensil on surface burner.
2. Push the surface control knob down and turn counterclockwise out of the OFF position.
3. Release the knob and rotate to the LITE position (see figure 1). Note: All four electronic surface ignitors will spark at the same time. However, only the burner you are turning on will ignite.
4. Visually check that the burner has a flame.
5.Turn the control knob counterclockwise to the desired flame size. The control knobs do not have to be set at a particular setting. Use the knob indicator settings to adjust the flame as needed. DO NOT cook with the surface control knob in the LITE position. (The electronic ignitor will continue to spark if the knob is left in the
LITE position.)
Figure 1
Do not place plastic items such as salt and pepper shakers, spoon holders or plastic wrappings on
top of the range when it is in use. These items could melt or ignite. Potholders, towels or wood spoons could catch fire if placed too close to a flame.
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, then slowly turn the surface control knob to LITE. After burner lights turn the knob to desired setting. Use caution when lighting surface burners manually.
Setting Proper Surface Burner Flame Size
RIGHTCorrect
WRONGIncorrect
Never extend the flame beyond the outer edge of the utensil. A higher flame simply wastes heat and energy, and increases the risk of being burned by the gas flame.
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. The size and type of utensil used and the amount of food being cooked will influence the setting needed.
*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. |
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.
*Note: Settings are based on using
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