Ignition; Simmer And Boil - Forno FFSGS6239-30 Guía De Instalación Especificaciones, Instalación

Ignition

To light the cooktop burners, push and turn the appropriate control knob counter clockwise to a "Hi"
position. You will hear a clicking noise –the sound of the electric spark igniting the burner.
Once burner ignition has been achieved, turn the burner control knob to adjust the flame size. If
the knob stays at "Hi", it will continue to click.
NOTE: When one burner is turned to the "Hi" position, all the burners will spark. Do not attempt to
disassemble or clean around any burner while another burner is on. Do not touch any burner cap,
burner base, or igniter while the igniters are sparking.
Heat Settings:
Hi
Simmer
Low
Low-Medium
Medium
Medium-Hi
Hi

Simmer and Boil

A smaller flame will give the best results when simmering. Small flames offer precise cooking
performance for delicate foods, keeping food warm, melting chocolate or butter, and for cooking
over low heat for long period of time.
The highest (larger) flame settings provide the maximum heat that is available on your range. This
setting should be used for heavy cooking jobs such as boiling water and cooking pasts.
Flame Size
• When you select the flame size, watch the flame when you turn the knob.
• Any flame larger than the bottom of the cookware is wasted.
• The flame should be steady and blue in color. Foreign material in the gas line may cause an
orange flame during initial operation.
Power Failure
• If the gas does not ignite within four seconds, turn off the valve and allow at least five
minutes for any gas to dissipate. Repeat the lighting procedure.
• In the event of a power failure, the surface burners can be lighted manually. Hold a lighted match
near a burner and turn the knob counter-clockwise to "HI". After burner lights, turn knob to the
desired setting.
Ignites the burners.
Melting small quantities, steaming rice, warming food, melting
chocolate or butter.
Melting large quantities.
Low-temperature frying, simmering large quantities, heating milk,
cream sauces, gravies.
Sautéing and browning, braising, pan-frying, maintaining
slow boil on large quantities.
High-temperature frying, pan boiling, maintaining slow boil
on large quantities.
Boiling liquid quickly, deep frying.
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