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Untti you get used to the sefflngs, use the following as a guide.
Use Hi
to start
Use MED-Hi
to
Use MED
for
Use MED-LO Use LO
to keep
foods cooking;
hold a rapid
gravy, pud-
to keep food
food cooking
to bring liquids
boil; to start
dings and
cooking after after starting it
to a boil. When
frying chicken icing; to cook starting it on a on a higher
cooking foods,
or pancakes. large amounts higher setting. setting, to keep
turntoaLO
TurntoalO
of vegetables. food warm
or MED-LO or MED-I.0
Turn to a LO
or to melt
setltng when
sefflng when
sefflng to
chocolate or
slzzie starts. sizzle starts.
finish cooking.
shortening.
Pans should be the same size or larger than the surface unit to prevent boilovers
and hot handles.
Only use pans with fiat bottoms.
Flat bottoms allow maximum contact between
the pans and the surface units for fast, even cooking. Pans with uneven bottoms
or with a raised pattern on the bottom are not suitable. Flatness of a pan can be
checked by placing an edge of a ruler across it. There should not be space
between the ruler and the bottom of the pan.
--
Do not use trivets, woks with skirts, or canners with concave or
ridged bottoms.
NOTE: if pan bottoms are not fiat, the protective limiter will sense uneven
cooking temperatures and reduce the heat setting. lhls will resuit in longer
cooking times.
See the “Cooking Guide” for important utensil information.