Manual

[
CONTROLS
]
SE_ING THE
SURFACE CONTROL
Use to turn on the
surface burners. An
infinite choice of heat
settings isavailablefrom
Low to High. At the High
setting a detent or notch may be felt.
Your cooktop has sealed gas burners with
automatic re-ignition. If the burner flame
should go out,the systemwill automatically
spark to re-ignite the burner.
1, Place a pan on the burner grate. (To
preservethe gratefi nish,do not operate
the burners without a pan on the grate
to absorb the heat from the burner
flame.)
2, Push in knob and turn immediately
counterclockwiseto thedesired setting.
• A clicking (spark) sound will be
heard and the burner will light.
(All ignitorswill spark when any
surface burner knob is turned on.
However, only the selected burner
will light.)
3. Visually check setting.
4o Do not leaveunattended.
SUGGESTED COOKING
PILOTLESS IGNiTiON
Pilotless ignition eliminates the need for a
constant standing pilot light. Eachsurface
burner has a spark ignitor. Usecare when
cleaning around the surface burner.
Ifthe surface burner does not light, check
if ignitor is broken, soiled or wet.
BURNER CAP
P°rt_gnitor
BURNER BASE
The size and type of cookware, type and
amount of food and BTUof the burner will
determine where to set the knob for
cooking operations. Use the graphics
printed around the knobs as a guide. The
following descriptions will aid in choosing
the setting that will give optimum results:
Hold or Warm: Food maintains a
temperature above 140° F without
continuing to cook. Food is heated on a
higher flame size until it reaches this
temperature and then the flame size is
reduced. Never use ahold orwarm setting
to reheat cold food. Be sure knob is
adjusted to produce a stable flame. (Use
the LOW setting or the simmer burner to
keep food warm.)
Simmer: Food forms bubbles that barely
break the surface. Foods are between
185° Fand 200o F.A simmer setting can
also be used to steam or poach foods or
continue cooking covered foods. (Adjust
the knob between High and Low to obtain
the desired simmer action.)
Slow Boil: Food forms bubbles at a
moderate pace. A slow boil setting can
also be used for most frying and for
maintaining the cooking of large amounts
of liquids. (Adjust the knob between High
and Low to obtain the desired boil action.)
Boil: Liquid forms bubbles at a rapid
pace. A fast boil setting can be used to
bring liquid to a boil, brown meat, stir fry,
saute,and heat oil for frying beforeturning
to a lower setting. The High setting is
always used to bring liquids to a boil.
Once the liquid boils, always reduce the
flame size to the lowest setting that will
maintain the boil action. (Turn the knob to
High then adjust the flame size to fit the
size of the pan.)
OPERATING DURING A
POWER FAILURE
1. Hold a lighted match to the desired
surface burner head.
2, Push in and turn the control knob
slowly to the desired setting.