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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.
1 SElTING 1
RECOMMENDED USE
I
HI
l
To start foods cooking.
l
To bring liquids to a boil.
Medium-
* To hold a rapid boil.
high
l
To fry chicken or pancakes.
Medium
l
For gravy, pudding and icing.
(opposite OFF)
l
To cook large amounts of
vegetables.
Medium-
. To keep food cooking after
low
starting it on a higher setting.
LO
l
To keep food warm until ready
to serve.
Using the ceramic cooktop
Cooking on the ceramic cooktop is almost the
same as cooking on conventional surface units.
There are, however, a few differences:
l
The ceramic cooktop will take slightly longer to
heat up than a coil surface unit. It will also take a
little longer to cool down.
l
The surface unit will glow red when it is turned
on. You will see the element cycling on (glowing
red) and off to maintain the proper temperature
setting you have selected.
l
If you use the ceramic cooktop for canning, use
the left front surface unit. For best canning
results, use a flat-bottomed canner.
l
Sliding metal pans on the ceramic cooktop
surface could leave marks. Clean metal marks
using the Cooktop Polishing Creme included with
your range.
Remove these marks before using
the cooktop again.
Wiping off the cooktop after
each use will help keep the surface free from
stains and provide the most even heating. See
pages 32 and 33 for care and cleaning sugges-
tions.
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 overheating which
damages the utensil and/or surface unit.
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.
l
With your hand, feel the bottom of your pans
while they are cool for nicks and scratches.
Nicks and scratches on pan bottoms will
scratch the ceramic cooktop.
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.