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outline pattern shown (keep warm zone is only designed to
keep food warm). The dual radiant element is flexible
because you may set just the smaller inner portion as a
single element or both inner and outer portions can be set
to heat together.
About the radiant surface elements
The element temperature rises gradually and evenly. As
the temperature rises, the element will glow red. To
maintain the selected setting the element will cycle ON and
OFF. The heating element retains enough heat to provide a
uniform and consistent heat during the off cycle.
For efficient cooking, turn OFF the element several minutes
before cooking is complete. This will allow residual heat to
complete the cooking process.
Suggested radiant surface element
settings
The suggested settings found in the following chart are
based on cooking with medium-weight aluminum pans with
lids. Settings may vary when using other types of pans.
Suggested settings for single and dual radiant
elements table.
Single radiant surface elements (all
models)
To operate the single radiant element:
1. Place correctly sized cookware on single radiant
surface element.
2. Push in and turn the surface control knob in either
direction to the desired setting (See Suggested
settings for single and dual radiant elements table).
Start most cooking operations on a higher setting and
then turn to a lower setting to finish cooking. The
surface control knobs do not have to be set exactly on
a particular spot. Use the graphics provided as a guide
and adjust the control knob as needed. Each surface
element provides a constant amount of heat at each
setting. A glowing red surface heating area extending
beyond the bottom edge of the cookware indicates the
cookware is too small for the surface heating area.
3. When cooking is complete, turn the radiant surface
element OFF before removing the cookware.
Keep Warm Zone
Surface Control
(some models)
Single Radiant
Surface Control
Dual Radiant
Surface Control
(some models)
Settings Type of cooking
High (HI - 9) Start most foods, bring
water to a boil, pan broiling
Medium high (7 - 8) Continue a rapid boil, fry,
deep fat fry
Medium (5 - 6) Maintain a slow boil,
thicken sauces and
gravies or steam
vegetables
Medium Low (2 - 4) Keep foods cooking,
poach, stew
Low (LO - 1) Keep warm, melt, simmer