Руководство Пользователя для Dacor SGM466SH
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Knobs and Spill Protector Rings
The control knobs provided with this cooktop
are designed for ease of use and longevity. The
“D” shaped design of the knob shaft ensures
proper orientation when re-installing the knob.
The SGM knobs have a clearly defined chamfer
to make setting the desired heat an easy task.
Beneath each knob, a spill protector ring is
inserted into the opening in the cooktop. These
rings prevent liquid spills from entering the
chassis beneath the cooktop and show heat
control information. The control knobs and spill
protectors are made of a composite plastic
material that is resistant to staining.
See “Operating the Control Valves” for further
information.
SGM464GG Gas Grill (Barbecue)
The all gas grill location on the SGM464GG has
a 9,300 BTU burner that is set into the grease
control box just above the removable drip
tray. Just above the u-burner is a heat control
channel insert and on top of that sits a porcelain
coated grill. The center control knob operates an
automatic perma-flame ignition system for the
single U-shaped burner.
Gas Grill Assembly
Selecting the Proper Cookware
Utensils will affect the overall safety and
performance of cooktop cooking, so it is
important to select them carefully. An improperly
selected utensil will not cook efficiently or evenly.
For best results, follow these guidelines:
1. Use medium to heavy gauge metal
cookware with flat and smooth bottoms for
greatest efficiency
2. Use utensils with tight fitting lids to retain
heat, odors, and steam.
Before Cooking
Ensure that the cooktop has been installed
by a qualified individual who has tested the
operation of the cooktop in accordance with the
Installation Instructions. The brass burner rings,
burner caps, grates, knobs, and spill protectors
must be in place for the cooktop to operate
properly. All cooktop components must be clean.
Be certain that the gas and electrical power
supplies to the cooktop are operational. Read
this
Use and Care Manual in its entirety prior to
operating the cooktop.
Operating the Control Valves
Indicating marks have been placed on the SGM
spill ring below each control knob to clearly
identify the burner controlled by each knob. The
burner being controlled is indicated by a flame
icon, while adjacent burners are illustrated by
gray ovals.
To light a particular burner, press down on the
corresponding control knob, then immediately
rotate the knob counterclockwise from the “OFF”
(Ø) position to the “HIGH” position (the thickest
part of the flame indicator line).
All ignitors will
spark continuously until the gas ignites on
the selected burner.
Once the burner is lit, reduce the flame height
if desired by rotating the control knob further
counterclockwise, then place the utensil on
the grate. The flame indicator lines indicate
progressively lower flame height as the lines get
thinner.
Off Position
Knob Position
Indicator
(Polished Surface)
Burner
Designation
Light & High
Position
Area of
Operation
Low
Position
Logo on Front
Knob Only
SGM Burner Control Valve
WARNING:
Do not touch any burner cap, burner base, or
ignitor while the ignitors are sparking, as an
electrical shock could result.
IMPORTANT:
1. If the gas does not ignite within four
seconds, turn off the valve. Allow
at least two minutes for any gas to
dissipate, then repeat the lighting
procedure.
2. Burner ignitors must always be kept
clean and dry to function properly.
Due to the Perma-Flame™ reignition
feature, dirty or wet ignitors will result
in constant sparking, even if there is
a flame present. Additionally, ignitors
will spark automatically if the flame is
distorted by a draft or by a cooktop
ventilation system. Eliminate the draft or
reduce the ventilation blower speed in
this case.
4. When the cooktop is cool and/or more
than two burners are in use, the ignitors
may continue to spark if the control
knob is set to the “LOW” position. This
is normal until the burner warms up.
The tendency to spark under these
conditions can be reduced by operating
the burner at a higher flame setting
for a short period of time (normally
60 seconds or less), then adjusting
the control knob down to the “LOW”
setting. The burner will also warm up
faster if a utensil is placed on the grate.
5. The flame should be steady and blue in
color. Foreign material in the gas line,
especially in new construction, may
cause an orange flame during initial
operation. This will disappear with
further use.
6. The flame should burn evenly around
the perimeter of the burner, except
underneath each grate support finger
where the flame height is reduced by
the Smart-Flame feature. If the flame is
uneven, ensure that the brass burner
ring and porcelain burner cap are
properly positioned, then check for any
foreign material in the burner ring or
on the burner cap. Remove any foreign
material with a straightened paper clip,
wire, or needle. Do not use a toothpick
to remove clogs, as it could break off.
Do not damage the brass or distort the
shape of the burner ring ports.
7. Never light the burners with a match
or other open flame. If a burner does
not ignite, refer to the Troubleshooting
Guide.
Setting the Burner Flame
Setting the proper burner flame height for the
desired cooking process and selected utensil
will result in superior cooking performance,
while also saving time and energy. Follow these
recommendations for best results:
1. Use low or medium flame heights when
cooking in utensils that are poor conductors
of heat, such as glass, ceramic, and cast
iron cooking vessels. Reduce the flame
height until it covers approximately 1/3 of
the utensil diameter. This will ensure even
heating within the utensil and reduce the
likelihood of burning or scorching of food.
2. Reduce the flame if it is extending beyond
the bottom of the utensil. A flame that licks
along the sides of the utensil is potentially
dangerous, heats the utensil handle and
kitchen instead of the food, and wastes
energy.
3. Reduce the flame height to the minimum
level necessary to perform the desired
cooking process. Remember that food
cooks just as quickly at a gentle boil as it
does at a vigorous, rolling boil. Maintaining
a higher boil than is necessary wastes
energy, cooks away moisture, and causes
a loss in food flavor and nutrient level.