Until you get used to the settings, use the following as a guide. For best results, start cooking at the high setting; then turn the control knob down to continue cooking.
LITE l To light the burner. After the burner lights, turn control back to a desired setting to stop the clicking of the ignitor.
HI l To start foods cooking.
lTo bring liquids to a boil.
MED l To hold a rapid boil.
l To fry chicken or pancakes.
l For gravy, pudding and icing.
l To cook large amounts of vegetables.
LOW l To keep food warm until ready to serve.
NOTE: Do not cook with the control in the LITE position.
In case of a prolonged power failure
Surface burners can be manually lighted. Hold a lit match near a burner and turn the control knob to the LITE position. After the burner lights, turn the control knob to the desired setting.
Burn, Fire, Explosion and
Product Damage Hazard
l Burner flame should not extend beyond the edge of the cooking utensil. The flame can burn you and cause poor cooking resutts.
l Be sure all control knobs are turned to OFF when you are not cooking. Someone could be burned or a fire could start if a burner is accidentally lefl ON.
l If the flame should go out while cooking, or if there is a strong gas odor, turn the burners OFF. Wait five minutes for the gas odor to disappear before relighting burner. If gas odor is still present, see safety note on page 3. Failure to follow these precau- tions could resutl in explosion or fire.
l Do not leave an empty utensil, or one which has boiled dry, on a hot surface burner. The utensil can overheat and may damage the utensil or cooking product.
Cookware tips
There is no one brand of cooking utensil that is best for all people. Knowing something about pan materials and construction will help you select the correct cooking utensils for your needs.
l NOTE: For best results and greater fuel efficiency, use onty
Woks, canners and teakettles with flat bottoms suitable for use on your cooktop are now available in most stores that sell housewares.
l The pan should have straight sides and a tight- fitting lid.
l Choose medium to heavy gauge (thickness) pans that are fairly lightweight.
l The pan material (metal or glass) affects how fast heat transfers from the surface burner through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.
l Handles should be made of a sturdy, heat- resistant material and be securely attached to the pan.
l Pans should be easy to clean. Check to be sure there are no crevices, rough edges or areas where food might collect.
l Be sure pans do not tip, whether they are full or empty.
l Use utensils only as they were intended to be used. Follow pan instructions. This is very important for glass cookware because some should be used only in the oven. Other pans are marked as flameware and may be used on the surface burners.
