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Cooting Guide for Using Heat Settings
High+uick
start for rooking; bring water to a boil.
~D
HI—Fast fry, pan
brofi;
maintains a fast
boti
on large amounts of food
~Haut6
and brown; maintain slow boil on large
amount of food.
L&
@ok after starting at High; cooks with little
water in covered pan.
~+team
rice, cereal; maintain serving
temperature of most foods.
NO~:
●
At High and
~D
HI,
never leave food
unattended.
Botiovers
cause smoking; greasy
spillovers
may
~tch
fire.
●
At
WM
and LO, melt
chocolate, butter on a small
surface unit.
Cookare
Use medium- or heavy-weight cookware.
Nurninum
RIGHT
cookware
mnducts
heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but
genedly
mok
evedy at low to
medium heat settings. Steel pans may cook
unevedy
if not combined with other
metis.
For best cooking resdts pans should be flat on the
bottom. Match the
stie
of the
sauceDan
to the she of
Not over 1 inch
the surfau unit.
me
pan
shotid
no~
extend over the
edge of the
surfau
unit more than 1 inch.
WRONG
Over
1
inch
Deep Fat
F@ng
Do not
ovetidl
wobare
with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food @ing at high temperatures.
Keep the range and hood clean from grease.
Wok Cooking
We recommend that you use
Do not use woks
that have
ordy
a
flat-bottomed wok.
suppoti
tings.
Use of these types
~ey
are avtiable at your
lod
of woks, with or without the ring
reti
store.
*
.%.
/-
in place, can be dangerous.
Placing the ring over the surface
unit will cause a build-up of heat that
will
damage
the porcelain
cooktop.
Do not try to use such woks
without the ring. You could be seriously burned if the
wok tipped over.
(contiudn&page)
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