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02 Burner Location Max. Btu/hr Simmer/Low Btu/hr 305 Nat 36"/48" Nat* LP Nat LP 1 16,000 17,500 14,000 500-1,200 500-1,200 2 16,000 17,500 14,000 500-1,200 500-1,200 3 17,500 17,500** 14,000 500-1,200 500-1,200 4 16,000 17,500 14,000 500-1,200 500-1,200 5 16,000 17,500 14,000 500-1,200 500-1,200 ELECTRONIC IGNITERS If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE BURNER. First, clean the electrode. Next, check the circuit breaker for a blown fuse or a tripped circuit breaker. If the igniter still fails to operate, see page 28,"Before Calling For Service'" To light the burner manually, see page 26 "Power Failure'" NOTE: If you are using propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned "off" This "extinction pop"is normal for propane gas. Jote - All burners on 36 & 48 models (except 485 models) rated at 17,500 Btu/hr for Nat. &14,000 Btu/hr for LP. **485 model only. No location #3 on 36 & other 48 models. 10 COOKTOP USE BURNER EFFICIENCY AND FLAME CHARACTERISTICS It is necessary to keep the burner ports and the igniters clean for proper lighting and efficient performance of the cooktop burners. The burner flame should burn completely around the burner with no excessive noise or lifting.The flame should be blue in color and stable with no yellow tips. An improper air-gas mixture may cause either a burner flutter or a yellow tipped flame. A technician should adjust the flame. During initial use, foreign particles in the gas line,or dust in the air around the appliance may cause an orange flame. This will disappear with use. FLAME HEIGHT The correct height of the flame mainly depends on the size of the bottom of the cooking utensil, the material of the cooking utensil, the amount and type of food and the amount of liquid in the utensil. Following are some basic rules for selecting flame height. ■ For safety reasons the flame must never extend beyond the bottom of the cooking utensil. Never allow flames to curl up the side of the pan (see fig. 04).This will discolor or damage the utensil. ■ Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low flame. If you are cooking with a large amount of liquid, a slightly larger flame can be used. SEALED TOP BURNERS The sealed top burners must be kept clean. Cleaning of the sealed top burners should include the igniter. The cooktop burners have an infinite number of heat settings and there are no fixed positions on the control knobs between HI and LO. To turn the cooktop burner on, push in on the control knob and turn it counterclockwise to the "LITE"position. An audible clicking sound will be heard. When the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting. (The clicking sound will stop as soon as the burner is lit). _A\ WARNING: When turning on any cooktop burner, be sure to stop at the "LITE" position before turning the burner to a flame setting for cooking. If the burner is not lit and it is turned beyond the "LITE"position, to HI, MEDIUM, or LO, there could be a burst of flame when the burner does light. This could cause burns or damage to the surrounding countertop. Fig. 04 11 COOKTOP USE BURNER GRATES The burner grates are heavy cast iron. They were designed in sections to make them easier to remove and clean. (See fig.05 & 06) COOKWARE For best results we recommend using professional cookware.This type of utensil can be found at your finer department stores, specialty cooking shops, or restaurant supply stores. If using regular cookware, be very careful if the pans have plastic handles, as these large professional size burners can flame up on the outside of the pan and melt or bubble the handles. CONTROL KNOBS The control knobs are readily associated with the burners they control. T...

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