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Until you get used to the settings, use the
following as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SElTING 1
RECOMMENDED USE
1
LITE
HI
burner lights, turn control back
E
Medium
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To hold a rapid boil.
l
To fry chicken or pancakes.
l
For gravy, pudding and icing.
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To cook large amounts of
vegetables.
I
LO
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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 with electric ignitors can be
manually lighted. Hold a lit match near a burner
and slowly turn the control knob on until the
burner lights. After the burner lights, turn the
control knob to the desired setting. Power failures
will not affect standing pilots.
Burn, Fire and Explosion Hazard
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Burner flame should not extend beyond the
edge of the cooking utensil. The flame can
burn you and cause poor cooking results.
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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.
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
right cooking utensils for your needs.
l
For best results and greater fuel efficiency, use
flat-bottomed utensils.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
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The pan should have straight sides and a tight-
fitting lid.
. Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
l
The pan material (metal or glass) affects how
fast heat transfers from the surface burners
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
Do not leave an empty utensil, or one which
has boiled dry, on a hot surface burner. It can
overheat and may damage the utensil or
cooking product.
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.