Until you get used to the eettlngs, us8 the
followlng as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue
cooking.
SElllNG 1
RECOMMENDED USE
Medium
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For gravy, pudding and
icing.
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To cook large amounts of
veaetables.
Medium-low
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To keep food cooking
after starting it on a higher
settina.
LO
I
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To keep food warm until
ready to serve.
Using the ceramic cooktop
Cooking on the ceramic cooktop is almost the
same as cooking on conventional surface units.
There are, however, a few differences:
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The ceramic axktop will take slightfy longer to
heat up than a regular surface unit. lt will also
take a little longer to cool down.
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The surface unit will glow red when it *s turned
on. You will see the element cycling on (gbwing
red) and off to maintain the proper temperature
setting you have selected.
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tf you use the ceramic cooktop for canning, use
the left front surface unit. For best canning
resufts, use a flat-battomed canner.
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Sliding metal pans on the ceramic cooktop
surface could leave marks. Clean metal marks
using the Cooktop Polishing Creme included
with your range. Remove
these marks before
uslng
the cooktop agaln.
Wiping off the
cooktop after each use will help keep the
surface free from stains and provide the most
even heating. See pages 18 and 19 for care
and cleaning suggestions.
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Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. It can overheat
and may damage the utensil or surface unit.
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Do not use canners, woks and specialty utensils
with rounded, warped, ridged or dented
bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
correct cooking utensils for your needs.
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With your hand, feel the bottom of your pans
while they are cool for nidts and scratches.
Nicks and scratches on pan bottoms will
scratch the ceramic cooktop.
. Use only flat-bottomed utensils that make good
amtacl with the surface units. To check the
flatness of a utensil:
- Turn it over and check the bottom of the pan
by placing a ruler across it.
- Rotate the ruler in all directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
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The pan should have straight sides and a tight-
fitting lid.
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Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
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The pan material (metal or glass) affects how
fast heat transfers from the surface unit through
the pan material and how evenly heat spreads
over the pan bottom.
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Handles should be made of a sturdy, heat-
resistant materfal and be securely
attached to
the pan.
