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$u ace Oooking
Lighting Inst 'uctions
Surface burners on this range are lighted by electric
ignition, ending the need for standing pilots with con-
stantly burning flames.
In 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 S .B ace Burner
Push the control knob in
and turn it to LITE You
will hear a little clicking
noise--the sound of the
electric spark igniting the
burner
Flame will be a_most 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:
o Do not operate a burner for extended periods of time
without having cookware on the grate., The finish on
the grate may chip without cookware to absorb the
heat.
oCheck to be sure the burner you turned on is the one
you want to use.
o 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 handle.
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
boil 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 Cookware
Aluminum: Medium-weight cookware is recommend-
ed because it heats quickly and evenly Most foods
brown evenly in an aluminum skilet Minerals in food
and water will stain but will not harm aluminum. A
quick scour with a soap-filed 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
Cast Iron: If heated slowly, most skillets wil 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. It 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-
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