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Resumen del manual
Do not touch any of the burners when the igniters are clicking. The burners on this cooktop relight automatically if the flame goes out. This helps prevent the inconvenience of having to manually relight a burner. As with electric ignition, all of the burner igniters spark while a burner is relighting. In case of a power outage, you can light the surface burners on your cooktop with a match. Hold a lighted match to the burner, then turn the knob to the HIGH position. Use extreme caution when lighting burners this way. Surface burners in use when an electrical power failure occurs will continue to operate normally. To light a burner Push the control knob in and turn it counterclockwise to desired position from HIGH to LO. After the burner ignites, turn the knob in either direction to adjust the flame size. To turn a burner off, turn the knob clockwise, as far as it will go, to the OFF position. • The center and two rear burners are best for smaller pans and cooking operations requiring carefully controlled simmering conditions. The two front burners are the high power burners for larger pans and fast boiling operations. • Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat. • Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them. Check to be sure the burner you turned on is the one you want to use. How to select flame size Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the cookware you are using. FOR SAFE HANDLING OF COOKWARE, NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted heat and only serves to heat the handle. Using Your Cooktop Downdraft Gas Cooktop Cookware Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight- fitting lids for cooking with minimum amounts of water. Cast Iron: If heated slowly, most skillets will give satisfactory results. Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods. Glass: There are two types of glass cookware— those for oven use only and those for surface cooking (saucepans, coffee and teapots). Glass conducts 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 manufacturer’s directions to be sure it can be used on gas cooktops. Stainless Steel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets generally work satisfactorily if they are used at medium heat as the manufacturer recommends. Wok cooking 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. 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