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CAUTION: Solid elements stay hot for a long time. Do not use the HI 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.
Until you get used to the settings, use the following as a guide.
Use HI to start
Use ME&HI Use MED for
Use MED-LO Use LO to
foods cook-
to hold a gravy, pud- to keep food keep food
ing; to bring rapid boil; to
dings and
cooking after cooking after
liquids to a
start frying
icing; to
starting it starting it on
boil. When chicken or
cook large on a higher a higher set-
cooking pancakes.
amounts of setting. ting, to keep
foods, turn to
Turn to a LO
vegetables.
food warm or
a LO or MED- or MED-LO
Turn to a to melt choc-
LO setting
setting when LO setting
olate or
shortening.
when sizzle sizzle starts.
to finish
starts.
cooking
Cookware
I
J
Pans should be the same size or
largerthan the surface unit to prevent
boil-overs and hot handles.
Only use pans with flat bottoms.
Flat bottoms allow maximum contact
between the pans and surface units
for fast, even cooking. Pans with un-
even bottoms or with a raised pattern
on the bottom are not suitable. Flat-
ness of a pan can be checked by
placing an edge of a ruler across it.
There should not be space between
the ruler and the bottom of the pan.
Do not use trivets, woks with skirts, or canners with concave or ridged
bottoms.
NOTE: If pan bottoms are not flat, the protective limiter will sense uneven
cooking temperatures and reduce the heat setting. This will result in longer
cooking times.
See the Cooking Guide for important utensil information.
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