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Until you get used to the settings, use
the following as a guide.
For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
RECOMMENDED USE
SElTlNG
HI
t
l
To start foods cooking.
l
To bring liquids to a boil.
MED-HI
l
To hold a rapid boil.
l
To fry chicken or pan-
cakes.
l
For gravy, pudding and
icing.
l
To cook large amounts of
vegetables.
l
To keep food cooking
after starting it on a
higher setting.
l
To keep food warm until
readv to serve.
Cookware tips
l
Select a pan
that is about the same size
as the surface unit.
l
NOTE: For best results and greater
energy efficiency,
use only flat-bottomed
utensils that make good contact with the
surface units. Utensils with rounded,
warped, ribbed (such as some porcelain
enamelware) or dented bottoms could
cause severe overheating, which damages
the utensil and/or surface unit.
Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop
are now available in most stores that sell
housewares.
l
The pan
should have straight sides and a
tight-fitting lid.
l
Choose medium to heavy gauge
(thick-
ness) pans that are fairly lightweight.
l
The pan material
(metal or glass) affects
how fast heat transfers from the surface
unit through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
l
Handles
should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
8
Product Damage Hazard
l
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 could result in damage to the
surface unit, cooktop, wiring and
surrounding areas. To prevent dam-
age, use correct utensils, start cooking
on HI and turn control down to con-
tinue cooking.
l
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit. The utensil could overheat and
could damage the utensil or surface
unit.