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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.
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Mediumhigh
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To hold a rapid boil.
Medium
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For gravy, pudding and icing.
(opposite OFF)
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To cook large amounts of
vegetables.
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To keep food cooking after
Cookware tips
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Select a pan that is about the same size as the
surface unit.
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NOTE: For best resutts and greater energy
efficiency, use only flat-bottomed utensils that
make good contact with the surface units.
Utensils with rounded, warped, ridged (porce-
lain enamel-ware) 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 houseware stores and
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 light-weight.
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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 sturdy, heat-
resistant material and be securely attached to
the pan.
Product Damage Hazard
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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 HI and turn control down
to continue cooking.
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Do not leave an empty utensil, or one which
has boiled dry, on a hot surface unit. The
utensil can overheat and may damage the
utensil or surface unit.