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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 settings; then turn the control
knob down to continue cooking.
SElTING
HI
r
Medium-high
RECOMMENDED USE
l
To star-l foods cooking.
9 To bring liquids to a boil.
l
To hold a rapid boil.
l
To fry chicken or pancakes.
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
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 right cooking utensils for your needs.
l
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 it.
-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.
l
The pan should have straight sides and a tight-
fitting lid.
l
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.
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 a sturdy, heat-
resistant material and be securely attached to
the pan.
l
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.
l
Do not use canners, woks and specialty
utensils with rounded, warped, ridged or dented
bottoms. These could cause severe overheat-
ing which 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 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.