Manualshelf

Use and Care

ManualsBrandsSummit ManualsCooking Appliances20 Inch Freestanding Gas Range with 4 Sealed Burners, 2.46 Cu. Ft. Oven Capacity, Broiler Drawer, Continuous Grates, Manual Clean, Removable Burner Caps, Electronic Ignition, ADA Compliant Design, and CSA Certified
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OPERATION OF RANGE
Using Your Range
The range may have only part of the features described within this manual. If your range
has some features which are not covered in this manual, these features will be covered in
other enclosed literature.
Top Burner Operation
Note: When boiling food, the highest temperature that can be reached is the boiling point.
When the liquid starts to boil, decrease the size of the flame until you reach the minimum
flame that will hold the boil. This will save gas. It will also lessen the possibility of
burning food or boiling food over, and help to keep your kitchen cooler. Use stable utensils
with flat bottoms and always place the utensil on the burner grate before lighting the
burner. Unstable or rounded bottom utensils will not contact properly with the grate and
will affect the cooking efficiency. Select utensils large enough to avoid spillovers, but
remember, over-sized utensils (diameters exceeding 8 1/2'') can cause the range finish to
discolor, craze or chip. Damage caused by oversized utensils, such as those sometimes
used in canning, are not covered by the warranty. The finish has been manufactured to a
commercially acceptable standard and its condition is dependent upon the care of the user.
Top Burner Valves
The top bur
ner flame size should be adjusted so that is does not extend beyond the edge
of the cooking utensil. As a matter of safety, it's urged that you comply with these
instructions.
A high flame on a surface burner is both inefficient and unsafe. The flame should always
be adjusted so that it is no larger than the bottom of the pan. Fluctuations in flame size
could be caused by pressure variations, improperly positioned burners, damage or debris.
Preheating
Heat the oven to the desired temperature before placing the food in the oven. Preheat for
10 to 12 minutes.
Opening Oven Door
Let hot air or steam escape before removing or replacing food.
Arranging Oven Racks
The oven racks should be arranged before the oven is turned "ON." Place the racks so the
food is centered in the oven..
Temperature Selection
It is important to select to proper temperature setting. Never set the dial to a higher degree
than needed with the intention of lowering the setting at a later time. This will not speed
up the action. It can cause the oven to cycle slower and cause the temperatures to vary so
that cooking results may be unsatisfactory. Imagine that the control has three sections:
Low Temperature, Bake and Broil.
The Low Temperature setting has a temperature range of 140ºF to 200ºF. This setting is
used to keep food at serving temperature. The bake cycle is from 250ºF to 550ºF. This can
be termed as the very low range (250ºF to 275ºF) to extremely hot (500º to 525ºF). The
moderate baking range is 350ºF to 425ºF.