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6
Setting Surface
Controls
The color of the flame is the key to proper burner adjustment. A good flame is clear,
blue and hardly visible in a well-lighted room. Each cone of flame should be steady
and sharply defined. Adjust or clean burner if flame is yellow-orange. To clean
burner, see instructions under General Cleaning.
Each burner lights automatically from an electric ignitor each time a control knob
is turned to the LITE position.
To operate the surface burner:
1. Place cooking utensil on burner.
2. Push in and turn the Surface Control knob counterclockwise to LITE.
3. Visually check that the burner has lit.
4. After the burner ignites, turn the control knob to the desired flame size. The
knob can now be turned in either direction without being pushed in. The
control knobs do not have to be set at a particular mark. Use the guides and
adjust the flame as needed. DO NOT cook with the control knob in the LITE
position, as this will cause excess wear on the ignitor electrode.
5. To turn the burner off, turn the control knob clockwise as far as it will go, to
the OFF position.
In the event of an electrical power outage, the surface burners can be lit manually.
To light a surface burner, hold a lit match to the burner head, then slowly turn the
surface control knob to LITE. After the burner ignites, turn the control knob to the
desired flame size. Use caution when lighting surface burners manually.
Surface burners in use when an electrical power failure occurs will continue to
operate normally.
Do not operate the burner for an extended period of time
without cookware on the grate. The finish on the grate may chip without
cookware to absorb the heat.
Do not place plastic items such as salt and pepper shakers, spoon holders
or plastic wrappings on top of the cooktop when it is in use. These items
could melt or ignite. Pot holders, towels or wood spoons could catch fire if placed
too close to a flame.
Cooktop Burners
The middle and left burners can be used for all types of cooking. In addition, the
right burner has a higher heat capacity for fast, even heat during high temperature
cooking, such as boiling liquids or frying.