Assessments - 3, GPA: 3.7
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All models feature “autoreignition” – should the flame go out for any reason, the igniter automatically begins to spark to re-ignite the burner. See “Reference” section for manual lighting procedure. Propane Stoves: a slight pop or flash may occur at the burner ports for a few seconds after the burner has been turned off. This “extinction pop” is normal for propane gas. Note: Incorrect burner alignment will produce a potentially dangerous flame and poor burner performance. (refer to fig 11) Small Pot Ring / Trivet Pot ring support is used when cooking on top burners while using a small pot. The trivet fits on any burner. Each channel fits on one of 4 fingers on the burner grate. (see fig 8 ) (fig 8) This channel fits on a finger on the burner grate. Dials Grill - left dial Burner - right dial (fig 7) Grilling Guide (For 36” units with grill feature) Generally we recommend preheating the grill 10 minutes on high. This provides a more even heating of the grill. Then follow the guide below. When grilling roasts and thick meats sear on high then reduce heat to allow food to cook throughout and not burn. Turn meats once after juices appear on the surface. Flare-ups will naturally occur when fat falls on the flame so do not leave unattended. Until flaming subsides reduce heat and use a long handled spatula or tongs to move meat to a different area of grill. Brush BBQ sauces on during last few minutes of grilling. Meat Cut Flame Size Thickness Inches Cent. Approximate Cooking Time (in minutes) & Comments Beef Steaks High .-1 2 5-7 total, turning once Ground beef patties Medium . 2 8-15 total, turning once & cooking until well done Pork Hot dogs Medium 5-10, turning once Pork chops or kabobs Medium to sear each side; then low .-1 2 5/side to sear; then 30-40 or until no longer pink Lamb Lamb chops or kabobs High .-1 2 5-7 total, turning once Chicken Chicken parts, with bone and skin Medium to brown; then low to finish 5/side to brown; then 3040 until juices run clear Boneless, skinless breasts Medium to brown; then low to finish 5/side to brown; then 1020 until no longer pink Fish Whole or steaks Medium .-1 2 8-10 total or until it flakes with fork Boneless fillets Until it flakes with fork 5-10 total Lobster tails, thawed 8-10 total Care and Cleaning Porcelain – Legacy Series Keeping it clean The porcelain is very serviceable and simple to clean, but because it is glass, it will not withstand rough handling or abuse. Never place a cold wet cloth on a hot porcelain surface. Porcelain is glass and sudden changes in temperature may cause cracking. To clean porcelain surfaces, use warm, soapy water, glass cleaner or non abrasive cleaner and a soft cloth. Avoid abrasive cleaners. If any acid based food or liquid, such as lemon juice or tomato juice, is spilled on the cooktop, wipe it at once to prevent staining. Depending on level of acidity, some minor discoloration may occur. Stainless Steel – Metro Series DO NOT USE A STEEL WOOL PAD. It will scratch the surface. Care should be taken when cleaning any stainless steel surface. Start with a soapy water solution and damp cloth, rinse, then dry. Increase the strength of the cleaning solution, by small increments, if required. If food byproducts remain, try a general kitchen cleaner , such as Fantastik, Simple Green or Formula 409. For hard to clean soil, use a stainless steel cleaner , such as Bon-Ami, Cameo, or Bar Keepers Friend. Apply cleaner with a damp sponge, rinse thoroughly, and dry. Always scrub in the direction of the grain and follow manufacturers cleaning instructions on labels. Surface Burners Top burners require little care other than to wipe off the head of each burner. If a boil over occurs, the burner part can be easily lifted out so burner port holes can be cleaned in hot soapy water with a soft brush. There are no bolts or screws to remove. The igniter must also be kept clean to ensure quick positive starts. For normal or everyday cleaning of light spills, wipe the burner parts with a damp cloth. For heavy duty cleaning— cooked spills, oil stains, etc., scrub with a tub and tile type of cleaner. Rinse thoroughly after every cleaning operation. Wipe away excess water . Avoid using abrasives on the burner base, as they may damage the finish. Remove all water from the burner ports before lighting the burner (water in ports will lead to random sparking) Note: When replacing, be sure the tab is locked securely in position on the burner base otherwise random sparking and uneven flame will occur. (fig 9) Nickel Plated Parts These may be cleaned with any non abrasive chrome and metal polish or Windex and a soft cloth. If any acid based food or liquid, such as lemon juice or tomato juice, is spilled on the cooktop, wipe it at once to prevent staining. Important: tab must be locked in position on the burner base Inner burner head Outer burner head Burner ring Cross ring -brass Burner base Surface Burner (fig 9) Grill The easiest way to clean the grill is immedia...
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