Idiomas disponibles
Idiomas disponibles
Surface Cooking <cont nuedt
USing Your Oven
Top-of-Range
Cookware
Aluminum:
Medium-weight
cookware
is recommend-
ed because
it heats quickly
and evenly.
Most foods
brown evenly
in an aluminum
skillet.
Use saucepans
with
tight-fitting
lids
when
cooking
with
minimum
amounts
of water_.
Cast iron:
If heated
slowly, most skillets will give sat-
isfactory results.
Enamelware:
Under some conditions,
the enamel
of
some cookware
may melt, Follow cookware
manufac-
turer's recommendations
for cooking
methods.
Glass:
There
are two types
of glass
cookware--
those
for oven
use only and those for top-of-range
cooking
(saucepans,
coffee and teapots)_ Glass con-
ducts 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
manufactur-
er's
directions
to be sure
it can be used
on gas
ranges.
Stainless
Steel:
This metal alone has poor heating
properties
and is usually
combined
with copper,
alu-
minum or other metals for improved
heat distribution.
Combination
metal skillets generally work satisfactorily
if
used at medium heat as the manufacturer
recommends.
Wok Cooking
(on
models with sealed
burners)
We recommend
that you
_
........
use only a flat-bottomed
wok.
They
are available
at your local retail store..
Do not
use
woks
that
...,.:.
.,._+,
have
support
rings.
Use
of
these
types
of woks,
with or without
the ring in
place,
can be dangerous_
Placing
the
ring over
the
"
'
burner grate may cause the burner to work improperly
resulting
in carbon
monoxide
levels above
allowable
current
standards.
This could
be dangerous
to your
health,, Do not try to use such woks without
the ring°
You could be seriously
burned if the wok tipped over.
Stove Top Grills (on
models with sealed
burners)
Do not use stove top grills
+,.
on your sealed
gas burn-
ers° If you use the stove
top grill on the sealed
gas
burner
it will cause incom-
plete combustion
and can
_:,::,+,
result in exposure
to car-
bon monoxide
levels above
allowable
current
stan-
dards. This can be hazardous
to your health.
Before Using Your Oven
Be sure you understand
how to set the control proper-
ly. Practice
removing
and replacing
the shelves
while
the oven is coot., Read the information
and tips on the
following
pages.
Keep this manual
handy where you
can refer
to it, especially
during
the first weeks
of
using your new range_
Electric Ignition
The oven burner
and broil burner
are lighted
by
electric
ignition.
To light either burner,
press the pad for the desired
function
and press
the INCREASE
or DECREASE
pad until the desired
temperature
is displayed.
The
burner should ignite within 30-90 seconds+
After the oven reaches
the selected
temperature,
the
oven burner cycles--off
completely,
then on with a full
flame--to
keep the oven temperature
controlled.
Power Outage
CAUTION:
Do not make any attempt
to operate
the electric
ignition
oven
during
an electrical
power
failure°
The oven
or broiler
cannot
be tit
during a power
failure.. Gas will not flow unless
the glow bar is hoL
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be re-}it until
power is restored.
Oven Light
Use the switch on the control panel to turn the light on
and off.
Oven Vents
The oven is vented through
duct openings
at the rear
of the cooktop. See the Features
sectionr
Do not block
these openings
when cooking in the oven--it
is impor-
tant that the flow of hot air from the oven and fresh air
to the oven burners
be uninterrupted,
°The
vent
openings
and
nearby
surfaces
may
become
hot. Do not touch
them.
° Handles
of pots and pans on the cooktop
may
become
hot if left too close to the vent.
°Do
not
leave
plastic
items on the cook'top--
they
may
melt
if left
too close to the vent.
°Metal
items
will
be-
come
very
hot if they
are left on the cooktop
and could cause burns.
Vent appearance and
location vary
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