Kenmore 73511, 73819, 73515, 73811 $u ace Oooking, Lighting Inst uctions, Surface Burner Controls

$u ace Oooking

Lighting Inst 'uctions

Surface burners on this range are lighted by electric ignition, ending the need for standing pilots with con- stantly burning flames.

In case of a power outage, you can light the pilotless ignition 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 in this manner.

Surface burners in use when an electrical power fail- ure occurs will continue to operate normally.

Surface Burner Controls

The knobs that turn the surface burners on and off are located on the control panel in front of the burners.

The two knobs on the left control the left front and left rear burners The two knobs on the right control the right front and right rear burners.

To Light a S .B ace Burner

Push the control knob in and turn it to LITE You

will hear a little clicking

noise--the sound of the

electric spark igniting the burner

Flame will be a_most horizontal and will lift slightly away from the burner when the burner is first

turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normal sound is

due to improved injection of gas and air into the burner° Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable

Note:

o Do not operate a burner for extended periods of time without having cookware on the grate., The finish on

the grate may chip without cookware to absorb the heat.

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

o Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or other materials 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.

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 cookware's bottom.

When boiling, use this same flame size--l/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 creates steam and cooks away mois- ture, flavor and nutrition. Avoid it except for the few cooking processes that need a vigorous boil.

When frying or warming foods in stainless steel,

cast iron or enamelware, keep the flame down--to about 1/2 the diameter of the pan.

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

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommend- ed because it heats quickly and evenly Most foods

brown evenly in an aluminum skilet Minerals in food and water will stain but will not harm aluminum. A

quick scour with a soap-filed steel wool pad after each use keeps aluminum cookware looking shiny and new. Use saucepans with tight-fitting lids for cook- ing with minimum amounts of water

Cast Iron: If heated slowly, most skillets wil give sat- isfactory results.

Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manu-

facturer's recommendations for cooking methods..

Glass: There are two types of glass cookware-- those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots).. Glass con- ducts heat very slowly

Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer's directions to be sure it can be used on gas ranges

Stainless Steel: This metal alone has poor heating

properties and is usually combined with copper, aluminum or other metals for improved heat distri-

bution Combination metal skillets generally work

satisfactorily if used at medium heat as the manu-

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