OPERATING INSTRUCTIONS FOR THE COOK TOP
Welcome to an exciting cooking adventure with your new American Range. You can enjoy the experience of cooking on a true restaurant quality range with all of its advantages in your own kitchen.
BEFORE YOU USE YOUR NEW COOKTOP
•Before using the cook top for the first time, wash the outside area with soap and water to remove any residue from the factory finish.
•Your new professional range is equipped with burners that are similar to those used in restaurants. The large grates are designed in sections and are easy to remove and clean. The grates are made of cast iron with a porcelain coating. The burner grates will remain hot after the burner is turned off and create a residual heat for continued cooking. Use caution when handling.
•The burner heads are large and designed to spread the heat out from the perimeter of the head to ensure an even heat distribution for better cooking. The burner head should always be in place during any cooking and the range should not be operated without the burner heads.
•The burners have an electronic spark ignition that eliminates the need for a continuously burning pilot light. If the flame should go out from a boil- over or a strong draft when the burner is on, the burner will automatically reignite.
TO START: LIGHTING THE BURNERS
•Select a burner and the matching knob.
•Push knob in and turn knob counterclockwise (left) to the MAX position until there is a clicking sound and the burner ignites.
•Each burner or knob has a corresponding blue indicator light that remains lit when the burner is on.
•There are infinite flame settings between MAX, the highest setting, and SIMMER, the lowest setting.
If the flame appears uneven or ignition does not occur; check to make sure the burner head is seated on the groves in the burner base.
1.The burner head must click into the receiving grooves on the burner base.
2.To turn off the burner, turn the knob clockwise to the off position or until the knob stops turning.
3.The flame height should be only high enough to touch the bottom of the pan. The heat should be directed into the pan from the bottom only.
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