Sears 73311, 73328, 73321, 73318 Surface Cooking, Lighting Instructions, Surface Burner Controls

Surface Cooking

Lighting Instructions

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

tn 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 Surface Burner

Push control knob in and turn it to LITE You wilt hear a little clicking noise--the sound of the electric spark igniting the burner..

Flame will be almost 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:

=Do not operate a burner for extended periods of time without having ceokware on the grate. The finish on the grate may chip without cookware to absorb the heat.

o If drip pans are supplied with your range, they should be used at all times.

o Make sure both grates on one side of the range are in place before using either burner,.

°Be sure you turned on the burner you want to use,

. 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 handler

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 belle 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 Cook-ware

Aluminum: Medium-weight cookware is recommend- ed because it heats quickly and evenly. Most foods brown evenly in an aluminum skilleL Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled 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.r

Cast Iron: If heated slowly, most skillets will 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, tt 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- facturer recommends.

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