SURFACE COOKING
Surface Controls
CAUTION
•If flame should go out during a cooking operation, turn the burner off. If a strong gas odor is detected, open a window and wait five minutes before relighting the burner.
•Be sure all surface controls are set in the OFF position prior to supplying gas to the cooktop.
•Expect some parts of the cooktop, especially around the burners, to become warm or hot during cooking.
Surface Control Knobs
Use to turn on the surface burners. An infinite choice of heat settings is avail- able from LOW to HIGH. At the HIGH setting a detent or notch may be felt. 
Pilotless Ignition
Pilotless ignition eliminates the need for a constant standing pilot light. Each surface burner has a spark ignitor. Use care when cleaning around the surface burner.
If the surface burner does not light, check if ignitor is broken, soiled or wet.
Suggested Cooking
Guidelines
The size and type of cookware, type and amount of food and BTU of the burner will determine where to set the knob for cooking operations. Use the graphics printed around the knobs as a guide. The following descriptions will aid in choosing the setting that will give optimum results:
Hold or Warm: Food maintains a temperature above
140° F without continuing to cook. Food is heated on a higher flame size until it reaches this temperature and then the flame size is reduced. Never use a hold or warm setting to reheat cold food. Be sure knob is adjusted to produce a stable flame. (Use the LOW setting or the simmer burner to keep food warm.)
Simmer: Food forms bubbles that barely break the surface. Foods are between 185° F and 200° F. A simmer setting can also be used to steam or poach foods or continue cooking covered foods. (Adjust the knob between HIGH and LOW to obtain the desired simmer action.)
Slow Boil: Food forms bubbles at a moderate pace. A slow boil setting can also be used for most frying and for maintaining the cooking of large amounts of liquids. (Adjust the knob between HIGH and LOW to obtain the desired boil action.)
Boil: Liquid forms bubbles at a rapid pace. A fast boil setting can be used to bring liquid to a boil, brown meat, stir fry, saute, and heat oil for frying before turning to a lower setting. The HIGH setting is always used to bring liquids to a boil. Once the liquid boils, always reduce the flame size to the lowest setting that will maintain the boil action. (Turn the knob to HIGH then adjust the flame size to fit the size of the pan.)
Setting the controls
1.Place a pan on the burner grate. (To preserve the grate finish, do not operate the burners without a pan on the grate to absorb the heat from the burner flame.)
2.Push in knob and turn immediately counterclockwise to the LIGHT setting.
•A clicking (spark) sound will be heard and the burner will light. (All ignitors will spark when any surface burner knob is turned on. However, only the selected burner will light.)
3.Turn knob to desired setting. Visually check setting to ensure proper flame size.
4.Do not leave cooktop unattended.
Operating During a Power Failure
1.Hold a lighted match to the desired surface burner head.
2.Push in and turn the control knob slowly to the desired setting.
CAUTION
•When lighting the surface burners, be sure all of the controls are in the OFF position. Strike the match first and hold it in position before turning the knob.
•Do not leave the cooktop unattended when cooking during a power failure.
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