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To Clean:
iMPORTANT: Before cleaning, make sure all controls are off and
the oven and cooktop are cool. Do not use oven cleaners, bleach
or rust
removers.
1. Remove the surface burner grates.
2.
Remove burner cap from the burner base and clean
according to "General Cleaning" section.
3.
Clean the gas tube opening with a damp cloth.
4.
Clean clogged burner ports with a straight pin as shown. Do
not enlarge or distort the port. Do not use a wooden
toothpick,
if the burner needs to be adjusted, contact a
trained repair specialist.
5.
Replace the burner cap onto the burner base, making sure
the alignment pins are properly aligned with the burner cap.
6.
7.
A. Incorrect
B. Correct
Replace surface burner grates.
Turn on the burner. If the burner does not light, check cap
alignment. If the burner still does not light, do not service the
burner yourself. Contact a trained repair specialist.
When canning for long periods, alternate the use of surface
burners between batches. This allows time for the most recently
used areas to cool.
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Center the canner on the grate.
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Do not place canner on 2 surface burners at the same time.
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For more information, contact your local agricultural
department. Companies that manufacture
home canning
products can also offer assistance.
iMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting
lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or grates. Aluminum and
copper may be used as a core or base in cookware.
However,
when used as a base they can leave permanent marks on the
cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics
as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Cookware with nonstick surfaces should not be used under the
broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE
CHARACTERiSTiCS
Aluminum
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Heats quickly and evenly.
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Suitable for all types of cooking.
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Medium or heavy thickness is best for
most cooking tasks.
Cast iron
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Heats slowly and evenly.
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Good for browning and frying.
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Maintains heat for slow cooking.
Ceramic or
Ceramic
glass
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Follow manufacturer's
instructions.
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Heats slowly, but unevenly.
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Ideal results on low to medium heat
settings.
Copper
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Heats very quickly and evenly.
Earthenware
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Follow manufacturer's
instructions.
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Use on low heat settings.
Porcelain
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See stainless steel or cast iron.
enamel-on =
steel
or cast
iron
Stainless
steel
[]
Heats quickly, but unevenly.
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A core or base of aluminum or copper
on stainless steel provides even
heating.
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