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Resumen del manual
It is necessary to light each one individually. • If the rangetop is being used when the power failure occurs, turn all knobs to the OFF position. • The standard STAR burners can be lit by holding a match at the ports and turning the control knob to the HI position. Wait until the flame is burning all around the burner cap before adjusting the flame to the desired level. • DO NOT attempt to light the two left or two right XLO® burners manually during a power failure. These burners are equipped with the ExtraLow® feature and cannot be lit manually. • If an ExtraLow burner is on when a power failure occurs, it cannot be turned back on until the knob is first turned to the OFF position. • The griddle or grill accessory cannot be used during a power failure. • If you smell gas, refer to safety precautions listed on page 1. WARNING: In the event of a power failure, turn all knobs to the OFF position. Only the standard burners can be lit manually. Flame Height • The correct flame height depends on 1) size and material of pan being used; 2) food being cooked; and 3) amount of liquid in the pan. • Never extend the flame beyond the base of the pan. • Use a low or medium flame for pan materials that conduct the heat slowly, such as porcelain coated steel or glass-ceramic. Flame Description Dark Blue Dark BlueDark BlueDark Blue Secondary Cone Secondary ConeSecondary ConeSecondary Cone Light Blue Light BlueLight BlueLight Blue Primary Cone Primary ConePrimary ConePrimary Cone Figure 17: Flame Colors • The burner flame color should be blue with no yellow on the tips. It is common to see orange in the flame color; this indicates the burning of airborne impurities and will disappear with use • With propane (LP) gas, slight yellow tips on the primary cone are normal. • The flame should burn completely around the burner cap. If it doesn’t, check that the cap is positioned correctly on the base and that the ports are not blocked. • The flame should be stable with no excessive noise or fluttering. English 15 Cookware Recommendations WARNING: To avoid risk of serious injury, damage to appliance or cookware, please observe the following: • Bakeware, such as large casserole pans, cookie sheets, etc. should never be used on the rangetop. • Placement of large stock pots should be staggered when used on the rangetop. Figure 18: Base Diameter • Select the base diameter to match the diameter of the flame. The diameter of the flame should be the same size as the pan base or slightly smaller. Oversize or under size pans sacrifice cooking performance. A 5.” (140 mm) base size is generally the smallest recommended. • Avoid using high flame setting with a pan larger than the grate or with one that spans more than one burner, such as a griddle, for prolonged periods of time. This can result in poor combustion that generates harmful by-products. Figure 19: Balanced Pan • Balance is important for stability and even cooking. The handle must not be heavier than the pan and tilt it unevenly. A pan must sit level on the grate without rocking or wobbling. • Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking. • Do not let plastic, paper or cloth come in contact with a hot burner grate. They may melt or catch fire. • Never let a pan boil dry. This can damage your pan and the cooking surface. • Professional quality pans with metal handles are recommended because plastic handles can melt or blister if the flame extends up the side of the pan. Professional quality pans are found at restaurant supply stores and gourmet specialty shops. All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a heavy, flat base, and a proper fitting lid. • For best cooking results, the flame should be contained under the bottom of the pan. • Aluminum and copper are pan materials that conduct the heat quickly and evenly. These metals are sometimes attached to the base or in the core between stainless steel. Figure 20: Flat Base Pan • A heavy, flat base is more apt to remain flat when heated. Pan bases that are warped, dented, ridged or too lightweight will heat unevenly. Heat and cool pans gradually to avoid sudden temperature changes which tend to distort cookware. Do not add cold water to a hot pan. • A properly fitting lid will shorten cooking time and make it possible to use lower heat settings. Figure 21: Covered Pan English 16 Specialty Cookware Figure 22: Flat-bottom Wok Pan Figure 23: Round-Bottom Wok in Support Ring Woks — Either flat based or round bottom woks with the accessory ring can be used on all models. Round bottom woks must be used with a support ring. The Wok pan and the porcelain-coated cast iron wok support ring must be purchased separately (PWOKRINGHC). Canners and Stock Pots — Select one with a base diameter that extends no more than 2” (51 mm) beyond the grate. Standard Size Water Bath Canner — 21 to 22 quarts (19.95 to...
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