Control Guide

5
Grates
The grates on this range cover the full width of the cooktop. The
two grates may interlock (on some models), using the hook
formed into one end of both grates. The flat end of one grate
drops onto the hook on the other grate as shown in the following
illustration.
On some models, the two grates are identical and can be used on
either the left or right side of the cooktop. Grates that are designed
for use on only one side of the cooktop will have either “LEFT” or
“RIGHT” embossed on the bottom side of the grate.
Griddle
Griddle installed on right side of cooktop
To Use the Griddle:
1. Locate the griddle on the right side grate as shown. The
locating feet on the bottom of the griddle will engage the grate
tines to keep the griddle from sliding.
2. Before each use, brush on a thin layer of cooking oil to keep
food from sticking. Cooking sprays may leave a sticky residue
on the griddle that is hard to remove.
3. Preheat the griddle for 5 minutes. Preheating the griddle
slowly will ensure even heat distribution and will avoid warping
the griddle.
4. For preheating and cooking, set the front burner to the lowest
heat setting and the rear burner to Medium-High heat for best
performance.
NOTE: The griddle may also be used on the left side grate.
For best results, the rear burner setting should be set to
Medium-Low or Medium, and the front burner setting should
be set to Low.
To Clean the Griddle:
1. Let the griddle cool, and then empty the drip tray.
2. See the “General Cleaning” section of your Owner’s Manual
for cleaning instructions.
3. Store griddle in a cool dry place.
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element, or surface burner.
Ideal cookware should have a flat bottom, straight sides, and a
well-fitting lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or coils. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base, they can leave permanent marks on the
grates.
Cookware material is a factor in how quickly and evenly heat is
transferred which affects cooking results.
Cookware with nonstick surfaces should not be used under the
broiler.
Check for flatness by placing the straight edge of a ruler across
the bottom of the cookware. While you rotate the ruler, no space
or light should be visible between it and the cookware.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE CHARACTERISTICS
Aluminum
� Heats quickly and evenly
� Suitable for all types of cooking.
� Medium or heavy thickness is best for
most cooking tasks.
� May leave aluminum residues, which
may be diminished if cleaned
immediately after cooking.
Cast iron
� Heats slowly and evenly
� Good for browning and frying.
� Maintains heat for slow cooking.
Ceramic or
Ceramic glass
� Follow manufacturer’s instructions.
� Heats slowly, but unevenly.
� Ideal results on low to medium heat
settings.
Copper
� Heats very quickly and evenly.
� May leave copper residues, which may
be diminished if cleaned immediately
after cooking.
Earthenware /
Stoneware
� Follow manufacturer’s instructions.
� Use on low heat settings.
Porcelain
enamel-on-steel
or cast iron
� See stainless steel or cast iron.
Stainless steel
� Heats quickly, but unevenly
� A core or base of aluminum or copper on
stainless steel provides even heating.