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Until you get used to the settings, use the
following as a guide. For best resutts, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SETTING RECOMMENDED USE
HI
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To start foods cooking.
. To bring liquids to a boil.
MED-HI
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To hold a rapid boil.
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To fry chicken or pancakes.
MED
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For gravy, pudding and icing.
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To cook large amounts of
. vegetables.
MEPLO
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To keep food cooking after
starting it on a higher setting.
LO
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To keep food warm until ready
to serve.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
correct cooking utensils for your needs.
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For best results and greater energy efficiency,
use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
-Turn it over and check the bottom of the pan
by placing a ruler across ft.
- Rotate the ruler in all directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
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The pan should have straight sides and a tight-
fitting lid.
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Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that a
very heavy pan will be even heavier when filled
with food.
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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.
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Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
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Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. It can overheat
and may damage the utensil or surface unit.
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Do not use canners, woks and specialty utensils
with rounded, warped, ridged or dented bottoms.
These could cause severe overheating which
8 damages the utensil and/or surface unit.
Product Damage Hazard
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 can result in
damage to the surface unit, cooktop, wiring
and surrounding areas. To prevent damage,
use correct utensils, start cooking on HI and
turn control down to continue cooking.
Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten the
life of regular surface units and cause damage to
the cooktop.
If you plan to use the cooktop for canning, we
recommend the installation of a Canning Kit.
Order the kii (Part No. 242905) from your Roper
dealer or authorized Roper service company.
To protect your range:
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Use flat-bottomed canners/pans for best
resufts.
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For best results, use the largest surface unit.
Also, use a canner/pan which can be centered
over the surface unit and which does not
extend more than one inch outside surface unit
area. Large diameter canners/pans, if not
properly centered, trap heat and can cause
damage to the cooktop.
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Do not place canner on two surface units at the
same time. Excessive heat build-up will
damage the cooktop.
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Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
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Keep reflector bowls clean for best heat
reflection.
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To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.