Kenmore 790.7946 - Manual (Page 10)

Surface Cooking
• Operating Gas Surface Burners
• Setting Proper Burner Flame Size
ikCAUTION 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 meit 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.
Fig. 1
Improper
flame size
2
.
3.
Fig. 2
Operating the Gas Surface Burners:
1. Place cooking utensil on surface burner.
Push the surface control knob in and turn counterclockwise out of the
OFF position (See Fig. 1).
Release the knob and rotate to the LITE position. Note: Although all four
electronic surface ignitors will spark at the same time, only the burner you
are turning on will ignite.
4. Visually check that the burner has lit.
5. Push the control knob in and turn counterclockwise to the desired flame
size. The control knobs do not have to be set at a particular setting. Use
the guides and 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 properflame 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.
*Flame Size Type of Cooking
Fligh Flame ; Start most foods; bring water to a boil; pan broiling.
Medium Flame j Maintain a slow boil; thicken sauces, gravies; steaming.
Low Flame : 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. Adjust or 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. Neverallowflames to extend beyond the outer edge of the pan.
Never extend the flame beyond the outeredge of the utensil. A higher flame
wastes heat and energy and increases your risk of being burned by the
flame (Fig.
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.
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