Use and Care Manual

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SURFACE COOKING
SURFACE COOKING
Flame Size
• For most cooking, start on the highest control setting and then turn to a lower one to complete the
process. The size and type of utensil used and the amount of food being cooked will influence the
setting needed for cooking.
• For deep fat frying, use a thermometer and adjust the surface control knob accordingly. If the fat is
too cool, the food will absorb the fat and be greasy. If the fat is too hot, the food will brown so quickly
that the center will be undercooked. Do not attempt to deep fry too much food at once as the food will
neither brown nor cook properly.
• Never extend the flame beyond the outer edge of the utensil (see Figure 2). A higher flame
simply wastes heat and energy, and increases your risk of being burned by the flame.
Figure 2
Proper Burner Adjustments
• The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly
visible in a well-lighted room. Each cone of flame should be steady and sharply defined. Adjust or
clean burner if flame is yellow-orange. To clean burners, see instructions under Care and Cleaning.
Location of the Burners
1. Knob for Triple-ring burner
2. Knob for Semi-rapid burner
3. Knob for Semi-rapid burner
4. Knob for Auxiliary burner
5. Front Panel
6. Auxiliary burner - 5,000 BTU
7. Semi-rapid burners – 6,800 BTU
8. Triple-ring burner – 16,000 BTU
Figure 3
Placement of Burner Heads and Caps
For all burners:
• Place a burner cap on each burner head (see
Figure 4), matching the cap size to the head
size. The cap for each burner has an inner
locating ring which centers the cap correctly on
the burner head. Be sure that all the burner
caps and burner heads are correctly placed
BEFORE using your appliance.
• Make sure each burner cap is properly
aligned and level (see Figure 5).
•
Turn the burner on to determine if it will
light. If the burner does not light, contact
a qualified service center. Do not service the
sealed burner yourself.
Figure 5
Figure 4