Sllrfa.cecooKng
&g$.
v$# ~IectrieIgtition
3
~\:g’:-
Yoursurfaceburnersare lighted
~%~byelectric ignition,eliminatingthe
needfor standingpilot lightswith
constantlyburningflames.
In case ofapower outage, youcan
lightthe surfaceburners onyour
rangewith amatch. Hold alighted
matchto theburner, thenturn the
knobto the LITE position.Use
extreme caution when lighting
burnem thisway.
Surfaceburnersin use whenan
electricalpowerfailureoccurswi~
continueto operatenormally.
surface Burner Controk
Knobsthatturn the surfaceburners
onand off aremarked astowhich
burners theycontrol. Thetwo
knobson the leficontrol theleft
frontand leftrear burners. The two
knobson theright controlthe right
frontand rightrear burners.
f’- -s
;
..’
—..
-!
sizeassooilas theburnerlighfi,
andtheblowingor hissingsound
willbemuchlessno~iceable.
After Li@tiW aBwner
~Checkto be suretheburner you
turnedonisthe oneyouwanttouse.
@Do notoperateaburner for an
extendedperiod oftimewithout
cookwareon the grate.The finish
on thegratemaychipwithout
cookwareto absorbtheheat.
@Be surethe burnersand gratesare
coolbeforeyouplaceyourhand, a
potholder,cleaningclothsor other
materialson them.
How to select mame she
Watchtheflame, nottheknob, as
youreduce heat.
The flame sizeon agasburner
shouldmatch the cookwareyou
are using.
I
Avoiditexceptforthe fewcooking
processesthatneedavigorousboil.
men f~ing or Wmhg fook
hSWMWSSki, cast tioll or
enmelware~ keepthe flamedown
lower—--toabout1/2thediameter
ofthepan.
men f~ng hglassor Cemic
c~-~ lowertheflameevenmore.
Top-of-Range Coohare
Muminm: Medium-weight
cookwareis recommendedbecause
itheatsquicUy andevenly.Most
foodsbrownevenlyin an aluminum
skillet.Minerals in foodandwater
willstainbut willnot harm
aluminum. Aquickscour with a
soap-filledsteelwoolpad after
eachuse keepsaluminumcookware
lookingshinyand new.Use
saucepanswith tight-fittinglids
when cookingwith minimum
amountsof water.
Cmt Iron: If heated S1OW1Y,most
FOR SAFE HANDLING OF
COOKWARENEVER LET THE
FLAME EXTEND UP THE S~ES
OF THE COOKWARE. Any flame
larger than the bottomof the
cookwareis wastedand ordy serves
to heat the handle.
when using aluminum or
aiuminum-clad sminless steel
potsand pans9adjusttheflameso
the circle it makes is about 1/2inch
smaller than the bottom of the
cookware.
kI~~]enboiling, use this same flame
size—-l/2inch smaller than the
bottomof the cookware—nomatter
WJ~~a~the~~o}{wareisinadeof. Foods
cook jtlst as q~licldyat agentie boil
as fijeydo at a.~furiousrolling boil.
AYdghbod createssteammd cooks
~;~;~Ti]~oist~~re.fl~avorand n~~trition.
skilletswill givesatisfacto”~results.
Enamelware: Under some
conditions, the enamel of some
cookwaremaymelt.Followcookware
manufacturer’srecommendations
for cooking methods.
Glass: There are twotypes ofglass
cookware—thatfor ovenuse only
and that for top-of-riingecooking
(saucepans, coffeeand teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conductsheat very
slowlyand cools very slow~y.
Check cookware manu~~cturer’s
directions to be sure it can be used
on gasranges.
StainlessSteel:This metal alone
has poor heating properties, and is
usually combined with copper,
aluminum or other metals for
improved heat distribution.
Combination me~l skillets usually
woxksatisfactorily if they are
used with mediun] heat as tl~e
manufacturer recom~lleilds.
—},,’
!f
.—....-%.-..—..-....,—.—..— —,-— —— —.
-— ——.——..—-—-............—.-——-.-—-—.——-—
—
