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13
Operation
12
Operation
Surface Operation
Food
Start at setting Complete at setting
Rice
Hi - cover, bring water
to a boil
Lo - cover, finish timing
according to directions
Chocolate
Lo - until melted
Candy
Lo - cook Follow recipe
Pudding,
pie filling
Lo - cook according to
directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - finish cooking
Sauces Hi - melt fat Lo-Med, finish cooking
Soups, stews Hi - heat up liquid Lo-Med, finish cooking
Vegetables Hi - preheat skillet Lo-Med, finish cooking until
desired tenderness is reached
Breads - french
toast, pancakes
Med-Hi, preheat
skillet
Lo - cook to desired browness
Cooked cereals,
grits, oatmeal
Hi - cover, bring water
to a boil
Lo-Med, add cereal and cook
according to directions
Bacon, sausages Hi - preheat skillet Med - cook to desired doneness
Swiss steaks Hi - melt fat,
Med-Hi - to brown meat
Lo - add liquid, cover, simmer
until tender
Chicken, fried Hi - melt fat
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers,
pork chops
Hi - preheat skillet Med - to brown meat and cook to
desired browness
Pasta Hi - bring salted water
to a boil, add pasta
slowly
Med - maintain boil until tender
Surface Cooking Guide - Suggested Heat Setting
Surface Operation
Type
Responses to
Temperature Changes
Recommended
Usage
Aluminum Heats and cools quickly.
Frying, braising, roasting.
May leave metal markings
on glass.
Cast Iron Heats and cools quickly. Not recommended.
Retains excessive heat and may
damage cooktop.
Copper,
Tin lined
Heats and cools quickly. Gourmet cooking, wine sauces,
egg dishes.
Enamel Ware Response depends on
base metal.
Not recommended.
Imperfections in enamel may
scratch cooktop.
Glass Ceramic Heats and cools slowly. Not recommended.
Heats too slowly.
Imperfections in enamel may
scratch cooktop.
Stainless Steel Heats and cools at
moderate rate.
Soups, sauces, vegetables,
general cooking.
Cooking Utensil Guidelines