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Using Your Range
In This Section
Page
Page
Using the surface burners ..,............ , 7
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Positioning
racks and
pans . . . . . . . . . . . . . . g
Energy saving tips
. . . . . . . . . . . . . . . . . . . . . . . . . . .
14
For best air circulation .,.................. 10
The oven vent
. . . . . . . . . . . . . . . . . . . . . . . . ..*........
15
Lighting standing pilots . . . . . . . . . . . . . . . . . . 11
The anti-tip bracket . . . . . . . . . . . . . . . . . . . . . . . . . .
15
Baking/roasting
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Adjusting the oven temperature
control
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
To obtain the best cooking results possible, you must operate your range properly. This
section gives you important information for efficient and safe use of your range.
Using the surface burners
Your range is equipped with either standing
pilots or electric ignitors. Standing pilots must
be lit initially with a match following the direc-
tions on page 11. The pilot light will remain lit
when the burners are turned off. To turn a
burner on again, just push in and turn the
control knob counterclockwise to LITE and
the burner will light. Electric ignitors automati-
cally light the burners each time the control
knob is turned to LITE.
Push in and turn
counterclockwise
Push in the control knob and turn counter-
clockwise to the LITE position. On electric
ignitor models, the clicking sound is the ignitor
sparking. Visually check that burner has lit.
After the burner lights, turn the control
Surface burner
marker -gg
knob to the desired setting. You can set the
control knob anywhere between HI and OFF.
Surface burner markers
The solid dot in the surface burner marker
shows which surface burner is turned on by
that knob.
Burner heat settings
Use correct burner heat settings (see next
page). If the heat setting is too high, it can:
l Char bacon and cause curling.
l Make eggs tough and crisp at the edges.
l Toughen liver, fish, and seafood.
l Scorch delicate sauces and custards.
l Cause a boilover.