8
Surface Operation
Lighting Burners
All burners are ignited by electric ignition. There are no open-fl ame, “standing” pilots.
Surface Burners-Electronic Safety Ignition/Re-ignition System(ESIRS)
To light the surface burners, turn the appropriate control knob counter-clock wise to any
position. This control is both a gas valve and an electric switch. When you turn the control
knob to any “on” position, you will hear a clicking sound. This is the sound of the electronic
safety re-ignition system (ESIRS) that will ignite the corresponding burner with a 3 seconds
safety delay. Once ignited, the clicking sound will stop. If the fl ame goes out for any reason,
the burner will automatically attempt to re-ignite one time. If it fails to re-ignite, the ESIRS
will automatically shut down the gas feed to the burner and will automatically attempt to re-ignite the burner one time 5
seconds later by re-opening the gas feed. You will hear a clicking sound again. If the burner fails to re-ignite once more,
the above cycle will be repeated. After 5 attempts to re-ignite the burner, the ESIRS will automatically shut down the gas
feed to the burner completely.
To restart the ignition process you must turn the knob to the “OFF” position and then to any on position. After a 3
seconds safety delay the ignition process will begin again.
Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, you can turn the
burner control to any position to adjust the fl ame size. Setting the proper height for the desired cooking process and
selected utensil will result in superior cooking performance, while also saving time and energy.
Note:
The igniters may click a number of times before the burner ignites. This is normal.
Surface Cooking Tips
• The simmer line on the control panel is the beginning of the variable simmer setting and produces a high simmer
setting. Turn the knob slowly towards “OFF” and the fl ame will adjust to a lower simmer setting.
• Use low or medium fl ame heights when cooking in cookware that are poor conductors of heat, such as glass, ceramic,
and cast iron. Reduce the fl ame height until it covers approximately 1/3 of the cookware diameter. This will ensure more
even heating within the cookware and reduce the likelihood of burning or scorching the food.
• Reduce the fl ame if it is extended beyond the bottom of the cookware. A fl ame that extends along the sides of the
cookware is potentially dangerous, heats the cookware handle and kitchen instead of the food, and wastes energy.
• Reduce the fl ame height to the minimum level necessary to perform the desired cooking process. Remember that food
cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary causes a loss
in food fl avor and nutrients.
Surface Heat Settings*
Heat Setting Use
Simmer
Melting small quantities
Steaming rice
Simmering Sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, and puddings.
Med
Sauteing and browning, braising, and pan-frying
Maintaing slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large cookware
*Note:
The above information is given as a guide only. You may need to vary the heat settings
to suit your personal requirements
