USING YOUR COOKTOP
(continued)
8
To Light a Burner
Push the control
knob in and turn it
counterclockwise to
the desired position
from HIGH to LO.
After the burner
ignites, turn the knob
in either direction to
adjust the flame size.
To turn a burner
off, turn the knob
clockwise, as far as
it will go, to the OFF
position.
• The center and 2 rear burners are best for smaller
pans and cooking operations requiring carefully
controlled simmering conditions. The 2 front
burners are the high power burners for larger pans
and fast boiling operations.
• Do not operate a burner for an extended period
of time without cookware on the grate. The finish
on the grate may chip without cookware to absorb
the heat.
• Check to be sure the burner you turned on is the one
you want to use.
• Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or
other materials on them.
OFF
HIGH
LIGHT
LO
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the
cookware you are using.
FOR SAFE HANDLING OF COOKWARE, NEVER
LET THE FLAME EXTEND UP THE SIDES OF
THE COOKWARE. Any flame larger than the bottom
of the cookware is wasted heat and only serves to
heat the handle.
Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids for cooking with
minimum amounts of water.
Cast Iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking
methods.
Glass: There are 2 types of glass cookware—those
for oven use only and those for surface cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Can be used for
either surface or oven cooking. It conducts heat
very slowly and cools very slowly. Check cookware
manufacturer’s directions to be sure it can be used
on gas cooktops.
Stainless Steel: This metal alone has poor heating
properties, and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets generally
work satisfactorily if they are used at medium heat
as the manufacturer recommends.
