Until you get used to the oettings, uoe the following as a guide. For best results, start cooking at the high setting; then turn the control knob down to continue cooking.
SETTING RECOMMENDED USE
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.
l To bring liquids to a boil.
MED l To hold a rapid boil.
lTo 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. Hokf a lit match near a burner and turn the control knob to the LITE position. After the burner lightr, 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 cookfng utensil. The flame can burn you and cause poor cooldng results.
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 left 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 result 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 cookfng 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 resulta and greater fuel eff i- ciency, use onfy
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 Handier 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.
Home canning information
The large diameter of most
To protect your range:
l For best resuits, use a canner which can be centered over the surface burner.
l Do not piace canner on two surface burners at the same time. Too much heat will build up and will damage the cooktop.
l Start with hot water. This reduces the time the control is set on high. Reduce heat setting to lowest position needed to keep water boiling.
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