Until you get used to the settings, use the
following ae a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SETTING
RECOMMENDED USE
HI
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To start foods cooking.
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To bring liquid6 to a boil.
MED-HI
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To hold a rapid boil.
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To fry chicken or pancakes.
MED
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For gravy, pudding and icing.
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To cook large amounts of
vegetables..
MEPLO 1
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To keep food cooking after
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starting it on a higher setting.
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To keep food warm until ready
to serve.
Product Damage Hazard
If a surface unit stays red for a long time,
the bottom of the pan is not flat enough or is
too small for the surface unit. Prolonged
usage of incorrect utensils for long periods
of time can result in damage to the surface
unit, cooktop. wiring and surrounding areas.
To prevent damage, use correct utensils,
start cooking on HI and turn control down to
continue cooking.
Cookware tips
There is no one brand of cooking utensil that is best
for all people. Knowing something about pan materi-
als and construction will help you select the right
cooking utensils for your needs.
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For best resufts and greater energy efficiency, use
only flat-bottomed utensils that may good contact
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. Choose pans that provide the best cooking
results.
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Handles should be made of a sturdy, heat-resistant
material and be securely attached to the pan.
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Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. lt 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
damage6 the utensil and/or surface unit.
