Conversion to Liquefied Petroleum Gas (or L.P. Gas)
This natural gas range is designed to allow for conversion to Liquefied Petroleum (L.P.) Gas.
Only a qualified service agent should perform the L. P. conversion. Contact the local gas provider for conversion. The L. P. Conversion Kit is supplied with this range and is located on the main back of the range. The kit contains installation instructions which must be read before and followed carefully when installing the kit.
Personal injury or death from electrical shock may occur if the range is not installed by a qualified installer or electrician.
To avoid serious injury, any additions, changes or conversions required in order for this appliance to satisfactorily meet the application needs must be made by a qualified service agent.
Surface Cooking
Use Proper Cookware
Cookware should have flat bottoms that
CORRECTINCORRECT
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U
make good contact with the entire
surface heating element. Check for
flatness by rotating a ruler across the
bottom of theFigure 1
cookware (See
Figure 1). Be sure to follow the recommendations for using cookware as shown in Figure 2.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
Note: Always use an utensil for its intended
purpose. Follow manufacturer's instructions. Some utensils were not made to be used in
the oven or on the cooktop.
•Flat bottom and straight sides.
•Tight fitting lids.
•Weight of handle does not tilt pan. Pan is well balanced.
•Pan sizes match the amount of food to be prepared.
•Made of a material that conducts heat well.
•Easy to clean.
•Curved and warped pan bottoms
u
•Pan overhangs unit by more than one inch or 2.5 cm.
•Heavy handle tilts pan.
1
u
• Flame extends beyond unit.
Figure 2
Do not use griddle over more than one burner because it could
damage your cooktop. It can also result in
exposure to carbon monoxide levels above allowable current standards and be
hazardous to your health.
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware
requirements.
Cookware Material types
The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:
ALUMINUM - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately.
COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).
STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.
GLASS - Slow heat conductor. Not recommended for ceramic ceoktop surfaces because it may scratch the glass.
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