Surface Pilots
Check for pilot flames occasionally, for proper size and shape as shown below. A good flame is blue in color, and can sometimes have a yellow tip, which is normal. Do not allow spills, food, cleaning agents or any other material to enter the pilot hole.
To Clean:
IMPORTANT: Before cleaning, make sure all controls are off and the oven and cooktop are cool. Do not use oven cleaners, bleach or rust removers.
1.Close the manual shutoff valve.
2.Remove the surface burner grates.
3.Lift the cooktop by both front corners until the supports lock into place.
A
A. Support rods
4.Clean clogged pilot holes with a straight pin as shown. Do not enlarge or distort the port. Do not use a wooden toothpick. If the burner needs to be adjusted, contact a trained repair specialist.
5.Lift the cooktop from both sides while pressing the support rods back to unlock them.
6.Slowly lower the cooktop into place.
7.Open the manual shutoff valve.
8.Ignite pilot lights.
9.Replace surface grates.
Home Canning
When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently used areas to cool.
■Center the canner on the grate.
■Do not place canner on 2 surface burners at the same time.
■For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
Rough finishes may scratch the cooktop or grates. Aluminum and copper may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum.
Cookware with nonstick surfaces should not be used under the broiler.
Use the following chart as a guide for cookware material characteristics.
COOKWARE | CHARACTERISTICS | |
|
| |
Aluminum | ■ Heats quickly and evenly. | |
| ■ Suitable for all types of cooking. | |
| ■ Medium or heavy thickness is best for | |
|
| most cooking tasks. |
|
| |
Cast iron | ■ Heats slowly and evenly. | |
| ■ Good for browning and frying. | |
| ■ Maintains heat for slow cooking. | |
|
|
|
Ceramic or | ■ | Follow manufacturer’s instructions. |
Ceramic glass | ■ Heats slowly, but unevenly. | |
| ||
| ■ Ideal results on low to medium heat | |
|
| settings. |
|
| |
Copper | ■ Heats very quickly and evenly. | |
|
|
|
Earthenware | ■ | Follow manufacturer’s instructions. |
| ■ Use on low heat settings. | |
|
| |
Porcelain | ■ See stainless steel or cast iron. | |
|
|
|
steel or cast |
|
|
iron |
|
|
|
| |
Stainless steel | ■ Heats quickly, but unevenly. | |
| ■ A core or base of aluminum or copper | |
on stainless steel provides even heating.
8
