Filter
Top Products
OPERATION
Cooktop Cooking
The sign near each control knob
shows you which element is turned
on by that knob.
O0
O0
O0 O0
LEFT LEFT RIGHT
FRONT REAR REAR
RIGHT
FRONT
HI
MED
LO
Used for quick starts, such as
bringing water to a boi!.
Used for slow boiling and
sauteing.
Used for steaming foods or
keeping cooked foods at
serving temperature,
Water-bath or pressure canners:and
large diameter pots extending more
than 1" beyond the edge of the
cooktop element may be used for
canning. However, do not use large
diameter canners, pots or pans for
anything other than boiling water.
Most syrup or sauce mixtures, and all
types of frying, cook at temperatures
much higher than boiling water. Such
temperatures could eventually harm
thecooktop surfaces surrounding the
surface units.
t. Be sure the canner is centered
over the element.
2. Make sure the canner is flat on the
bottom.
m
1
Use recipes and procedures
from reputable sources. These are
available from manufacturers such
as Bail ¢ and Kerr% and the
Department of Agriculture
Extension Service.
Use caution, while canning, to
prevent burns from steam or heat.
1, Push down to turn
the knob.
2. Seton or "
Oe,woen
marks for
desired heat. Z /
When any surface unit is on, the
surface unit indicator light will be on.
8