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Until you get used to the settings, use
the chart below as a guide. For best
results, start cooking at the high setting;
then turn the control knob down to continue
cooking.
SETTING RECOMMENDED USE
HI • To start food cooking.
• To bring liquid to a boil.
6-5 • To hold a rapid boil.
• To quickly brown or sear
meat.
4 • To make pudding, sauce, or
gravy.
• To maintain a slow boil.
• To fry poultry or meat.
3-2 • To stew or stem food.
• To simmer food.
LO • To maintain liquid just below
simmer.
• To melt chocolate or butter.
• To keep food warm.
Using Your Electric Cast-Iron Surface Unit Cooktop
Control setting guide
Push in controls before turning to a
setting. You can set them anywhere
between HI and OFF.
OFF
LO
2
3
4
5
wWARNING
Fire Hazard
Turn off all controls when done
cooking.
Failure to do so can result in death
or fire.
The cast-iron surface units
Cast-iron 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:
• A pan boils dry.
• A pan is removed and the surface unit is
left on.
• The bottom of the pan is too large or too
small for the surface unit. This will result in
longer cooking times.
• 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: Cast-iron surface units stay hot for a
long time. Do not use the HI setting for long
periods of time or leave pans on hot surface
units when cooking is done. Burned food and
damage to the cookware could result. You
may want to turn the cast-iron surface unit off
a few minutes before you finish cooking.
Before placing a pan on cast-iron
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.
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