Until you get used to the settings, use
the following as a guide.
For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
SElTlNG
RECOMMENDED USE
HI
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To start foods cookina.
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To bring liquids to a boil.
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Medium-high
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To hokf a raDid boil.
-1
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To fry chicken or pan
cakes.
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Medium
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For gravy, pudding and
(opposite
icing.
OFF)
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To cook large amounts of
vegetables.
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Medium-low
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To keep food cooking
after starting it on a higher
I
LO
setting.
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To keep food warm until
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ready to serve.
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Solid element surface units
Solid element surface units are made of
heavy cast-iron to provide even cooking.
Each surface unit has a built-in protective
limiter as a safety feature.
The limiter senses uneven cooking
temperatures when:
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A pan boils dry.
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A pan is removed
and the surface unit is
left on.
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The bottom of the pan
is too large or too
small for the element. This will result in
longer cooking times.
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The bottom of the pan
is rounded, warped,
ribbed or dented and does not make full
contact with the surface unit.
The limiter will automatically reduce the heat
level to provide even cooking temperatures
and to protect the surface unit.
NOTE:
Solid elements stay hot for a long
time. Do not use the HI setting for long
periods of time or leave pans on hot elements
when cooking is done. Burned food and
damage to the cookware could result. Use a
lower setting to complete the cooking and turn
the solid element surface unit off a few
minutes before vou finish cookina.
Before placing a pan on solid element
surface units for the first time,
heat on HI
setting for five minutes. The surface units will
give off smoke as the protective coating,
applied at the factory, finishes bonding to the
surface.
Cookware tips
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Select a pan
that is about the same size as
the surface unit.
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NOTE: For best results and greater
energy efficiency,
use only flat-bottomed
utensils that make good contact with the
surface units. Do not use utensils with
rounded, warped, ribbed (such as some
porcelain enamelware) or dented bottoms.
Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop
are now available in most stores that sell
housewares.
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The pan
should have straight sides and a
tight-fiiing lid.
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Choose medium to heavy gauge
(thick-
ness) pans that are fairly lightweight.
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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. Choose
pans that provide the best cooking results.
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Handles
should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
Product Damage Hazard
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit.
The utensil can overheat and may
damage the utensil or surface unit.
