Operating The Gas Surface Controls; Setting Proper Surface Burner Flame Size - Sears Kenmore 790.4710 Serie Manual De Uso Y Cuidado

Setting Surface Controls

Setting Proper Surface Burner Flame Size

Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increases the risk of being burned
by the gas flame.
*Note: Settings are based on using medium-weight metal or aluminum pans. Settings may vary when using other
types of pans. The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly visible
in a well-lighted room. Each cone of flame should be steady and sharp. Adjust or clean burner if flame is yellow-orange.

Operating the Gas Surface Controls:

1. Place cooking utensil on surface burner.
2. Push the surface control knob down and turn counterclockwise out of the OFF
position.
3. Release the knob and rotate to the LITE position. Note: All four electronic surface
ignitors will spark at the same time. However, only the burner you are turning on
will ignite.
4. Visually check that the burner has a flame.
5. Turn the control knob counterclockwise to the desired flame size. The control
knobs do not have to be set at a particular setting. Use the knob indicator settings
to adjust the flame as needed. DO NOT cook with the surface control knob in the
LITE position. (The electronic ignitor will continue to spark if the knob is left in the
LITE position.)
For most cooking - start on the highest control setting and then turn to a lower
one to complete the process. Use the recommendations below as a guide for
determining proper flame size for various types of cooking. The size and type of
utensil used and the amount of food being cooked will influence the setting
Correct
RIGHT
needed.
*Flame Size
High Flame
Medium Flame
WRONG
Incorrect
Low Flame
For deep fat frying - use a thermometer and adjust the surface control knob
accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If
the fat is too hot, the food will brown so quickly that the center will be
undercooked. Do not attempt to deep fat fry too much food at once as the food
will neither brown nor cook properly.
Type of Cooking
Start most foods; bring water to a boil; pan broiling.
Maintain a slow boil; thicken sauces, gravies; steaming.
Keep foods cooking; poach; stewing.
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