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4580 N. Walnut Rd., N. Las Vegas, NV 89081 | 13592 Desmond St., Pacoima, CA 91331 | tel: 818.897.0808 | 888.753.9898 | www.AmericanRangeHome.com
OPERATION OF THE BURNERS
1. Press in on the knob that corresponds to the burner that you
would like to light. Use the front panel graphic to confirm your
selection until you become familiar with the range. Turn the
knob counter-clockwise to the “American Flame” icon located
on the knob – this is the light position of the burner valve.
2. The igniter for all the surface burners will begin sparking –
however, gas will flow to only the selected burner.
3. After the burner lights, the igniter clicking will stop – indicating
that the flame sensing and re-ignition system is active on the
selected burner.
4. Rotate the knob to any flame setting that you desire between
MAX and SIMMER.
The surface burners are rated at different power levels:
BURNER
TYPE
SMALL
MEDIUM
LARGE
Open
Burners
12,000
BTU/hr
18,000
BTU/hr
25,000
BTU/hr
Sealed
Burners
13,000
BTU/hr
18,000
BTU/hr
25,000
BTU/hr
When you are using the surface burners, select the burner power
and location depending on the heating or cooking function you
would like to perform.
A normal flame is blue in color and steady. Foreign materials in
the kitchen air or the gas line, especially in new construction
installations, may cause some orange color bursts during initial
operation. This will disappear with continued use. Small yellow tips
on the ends of flames are normal when using LP gas.
If the flames look odd, (too small, too large, lazy or drifting, uneven
around the burner circle, etc.), check to see that the burner head
is seated correctly on the burner base. Do this when the burner is
cold by gently rocking the burner head or rotating the head from
side to side. If it is correctly seated, it will nest in detents, in the
case of the sealed burners, or on the corresponding pin/hole for
open burners. If this does not correct the problem, turn to the
Troubleshooting section of this manual.
AUTO RE-IGNITION
The surface burners are equipped with a special ignition and
re-ignition system that senses the presence of flame and re-ignites
the burner should the flame disappear while gas is still flowing to
the burner.
Strong drafts, spills and general grime influence the operation of
the automatic re-ignition system – a clean system will generally
function better than a dirty system. Periodically, remove any
materials or grime that might build up on the high voltage spark
electrode – using a toothbrush or other non-metallic cleaning
utensil.
OPERATING YOUR RANGETOP
COOKWARE RECOMMENDATIONS
To avoid the risk of serious injury, damage to the range or
cookware, please observe the following guidelines.
Bakeware, such as large casserole pans, cookie sheets, etc.,
should never be used on the cooktop.
Placement of large stock pots should be staggered when used
on the cooktop.
Select the base diameter of the pot to match the diameter
of the flame. The diameter of the flame and the diameter
of the pan bottom should match or be slightly smaller. Too
large or too small pots on a burner will compromise cooking
performance.
Do not place food packaged or wrapped in aluminum foil
directly on the burner grate above the burner. Aluminum foil
can melt during cooking.
Be careful to not let plastic, paper or cloth come in contact
with a hot burner grate. These materials can catch fire or melt.
Never let a pan boil dry – and if it occurs remember it can be
extremely hot – and very dangerous. If this should occur, turn
off the burner immediately. Wait a while, until the pot cools
down enough to handle – this could be several minutes, but
could save you from burns or other serious injury.
The pan bottom should be flat, the heavier the better – and
well balanced on the cooktop grate – sitting flat without
rocking – preferably with tight fitting lids. Try not to slide the
pot across the grates – while it is very handy to do so – you
may end up scratching the pot or the grate.
Always be careful when using high flames, as in wok cooking,
as they may contact flammable materials or make the handles
of the wok very hot. Use the wok ring (optional) to stabilize
the wok.
SUGGESTED BURNER SETTINGS
HEAT SETTINGS
USE
Simmer
Melting small quantities of butter,
simmer grains, rice, oatmeal
Low
Poaching eggs, fish, poultry
Low to Medium
Fry eggs, heat milk, cream sauces
Medium
Puddings, custards, gravies
Medium to High
Sauté vegetables, braise meats, soups
and stews, deep fat frying, boiling water
and pasta, blanching vegetables, searing
meats
High
Large quantity of water to boil, large
quantity frying and cooking
