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COOKTOPCOOKING
Before using the cooktop for the first time, take
a few moments to familiarize yourself with the
elements and the knob used to turn on each
element. The sign near each control knob
shows you which element is tumed on by that
knob.
,oO °"
O0
RIGHT
REAR
• -00 "00
REAR eO Oe
LEFT RIGHT
FRONT FRONT
HI
Used for quick starts, such as
bringing water to a boil.
M£D
Used for slow boiling and sauteing.
LO
Used for steaming foods or
keeping cooked foods at serving
temperature.
@
e
e
2. Set on or between I A _ I
marks for desired
heat.
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. This is because the temperature
needed to boil water is not harmful to the
surfaces surrounding the cooktop elements.
However, do not use large diameter
canners, pots or pans for anything
other than boiling water.
1. Be sure the canner is centered over the
element.
2. Make sure the canner is flat on the bottom.
3. Use recipes and procedures from
reputable sources. These are available
from manufacturers such as Ball and Kerr
and the Department of Agriculture
Extension Service.
4. Usecautionwhilecanning, topreventbums
from steam or heat.
r
_ CAUTION: Never line the drip
bowls with aluminum foil. Foil
can block the normal heat flo w
and damage the range.
Always use cookware and woks that are
flat on the bottom and the same size as
the cooking element being used.
Cookware should not extend more than
1" beyond the edge of the cooking
element.
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