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Operating the gas surface controls, Type of cooking, Setting surface controls – Kenmore ELITE 790.367 User Manual

Page 11: Setting proper surface burner flame size

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Setting Surface Controls

ik CAUTION

I Do not place plastic

items such as salt and pepper shakers,
spoon holders or plastic wrappings on
top of the range when it is in use.

These items could melt or ignite.

Potholders, towels or wood spoons could

catch fire if placed too close to a flame.

In the event of an electrical power outage,

the surface burners can be lit manually.
To light a surface burner, hold a lit match
to the burner head, then slowly turn the
surface control knob to

LITE.

After burner

lights push in and turn knob to desired
setting. Use caution when lighting surface
burners manually.

Figure 1

Proper

flame size

dW-V;- i i

J

ji

S

j

Improper

flame size

Operating the Gas Surface Controls:

1. Place cooking utensil on surface burner.

2. Push the surface control knob down and turn

counterclockwise

out of

the OFF position (See Figure 1).

3. Release the knob and rotate to the LITE position. Note: All four

electronic surface ignitors will spark at the same time. However, only

the burner you are turning on will ignite.

4. Visually check that the burner has a flame.

5.

Turn the control knob

counterclockwise

to the desired flame size.

The control knobs do not have to be set at a particular setting. Use the

knob indicator settings to adjust the flame as needed.

DO NOT

cook

with the surface control knob in the LITE position. (The electronic

ignitor will continue to spark if the knob is left in the LITE position.)

Setting Proper Surface Burner Flame Size

For most

cooking, start on the highest control setting and then turn to a

lower one to complete the process. Use the recommendations below as a
guide for determining proper flame size for various types of cooking. The
size and type of utensil used and the amount of food being cooked will
influence the setting needed for cooking.

*F!ame Size

High Flame
Medium Flame
Low Flame

Type of Cooking

Start most foods: bring water to a boil: pan broiling.
Maintain a slow boil; thicken sauces, gravies; steaming.
Keep foods cooking: poach: stewing.

*These settings are based on using medium-weight metal or
aluminum pans with lids. Settings may vary when using other types
of pans.

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 sharp. Clean burner if flame is yellow-
orange.

Regardless of size, always select cookware that is suitable for the amount

and type of food being prepared. Select a burner and flame size
appropriate to the pan. Never allow flames to extend beyond the outer
edge of the pan.

Never extend the flame beyond the outer edge of the utensil. A higher

flame wastes heat and energy and increases your risk of being burned
by the flame (Figure 2).

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 fat fry too much food at once
as the food will neither brown nor cook properly.

Figure 2

11

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