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Solid element surface units are made of
heavy cast-iron to provide even cooking.
Each surface unit has a built-m
protective limiter as a safety feature. The
limiter senses uneven cooking
temperatures and automatically reduces
the heat level. The limiter will sense
uneven heat when a pan boils dry or
when a pan is removed and the surface
unit is left on. The heat level may also be
reduced automatically if the bottom of
the pan is not flat or if the pan is too
large or too small for the element. This
will result in longer cooking times.
Cookware
Solid elements hold heat longer than
conventional surface units. For best
cooking results, use a high setting for
only a very short period of time. Then
use a lower setting to complete the
cooking. You may want to turn the solid
element surface unit OFF a few minutes
before you finish cooking.
Solid elements stay hot for a long
time. Do not use the high setting
for long periods of time or leave
pans on hot elements when
cooking is done. Burned food and
damage to the cookware could
result.
Pans should be the same size or larger
than the surface unit to prevent boil-
overs and hot handles.
Use only flat-bottomed utensils. Flat
bottoms allow maximum contact
between the pans and surface units for
fast, even cooking. Pans with uneven
bottoms or with raised patterns on the
bottoms are not suitable. Do not use
trivets, woks with skirts, or canners
with concave or ridged bottoms.
Using the grill and griddle
(Model CEX650V)
Bum And Fire Hazard
Be sure the grill/griddle control is
OFF and the grill or griddle is cool
and covered when not in use.
Failure to do so could result in
burns or fire.
Before
f
for the first time:
3. Before you use the griddle for the
1. The cooking surfaces should be
first time, preheat on HI, then turn
washed with warm, soapy water,
control to a lower setting to cook.
rinsed and dried. Never use a metal
Turn off the elements when
scouring pad or abrasive cleaner on
cooking is finished. Leaving them
the grill or griddle; these will
ON will damage the griddle.
damage the non-stick surface.
4. Place food directly on cooking
2. After cleaning, lightly wipe the
surface. DO NOT use cookware on
cooking surfaces with cooking oil to
the grill or griddle. Use only plastic
prevent food from sticking. You
or nylon kitchen utensils on the grill
don’t have to season (grease) the
and griddle. Metal can damage the
griddle every time you use it. Do not
non-stick cooking surface.
use shortenina or butter to season
NOTE:Do not grill with the controls
Grill chart
FOOD
Beef steak
f1/2 3/4”1
; rare
l
medium
. well
Beef steak
(1 1 l/2”)
. rare
1 medium
1 well
Hamburgers
Pork chops
Hot dogs
Chicken pieces
age 4
the griddle.
CONTROL SETTING FIRST SIDE
To check your cookware for flatness,
place a straight-edge across the bottom
of each piece. Move the straight-edge. If
light shows anywhere between the pan
and the straight-edge, the pan is not
flat. Do not use it.
Burn Hazard
. If the pan is too small for the
surface unit, you could be burned
by the heat from the exposed
section of the surface unit. Use
correctly sized cooking utensils
to prevent injury.
. If a surface unit stays red for a
long time, the bottom of the pan
is not flat enough or is too small
for the surface unit. Prolonged
usage of incorrect utensils for
long periods of time can result in
damage to the surface unit,
cooktop, wiring and surrounding
areas. To prevent damage, use
correct utensils, start cooking on
high setting and turn control
down to continue cooking.
on the high setting. Excessive smoke
5 min.
6 min.
7 min.
5 6 mm.
9-10min
12 13 min
10 mm.
15 min.
4
min.
45 - 60 min.
and flare-
SECOND SIDE
4 min.
; 2;:
5 min.
10 min.
12 min.
10 min.
15 min.
3 min.
3 could result.
COMMENTS
Turn as needed for even
cooking.
Turn as needed for even
cooking.
Turn as needed for even
cooking.
Turn frequently.