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knob diwn to coitinue
c&king.
SETTING
HI
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To start foods cooking.
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To bring liquids to a boil.
Medium-high
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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.
Medium-low
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To keep food cooking after
LO
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To keep food warm until rsady
to serve.
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 could result in damage to the
surface unit, cooktop, wiring and surround-
ing 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 could overheat and could damage
the utensil or surface unit.
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 results and greater energy
efficiency, use only flat-bottomed cookware
that makes good contact with the surface units.
Cookware with rounded, warped, ribbed (such
as some porcelain enamelware) or dented
bottoms could cause severe overheating, which
damages the cookware and/or surface unit.
You can, however, u,se the newer coobNare
available with slightly indented bottoms 0’ very
small expansion channels. This cookware is
specially designed to provide the good contact
needed for best cooking results.
Also, woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most stores that sell
housewares.
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The pan should have straight sides and ;I tight-
fitting lid.
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Choose medium to heavy gauge (thick!iess)
pans that are fairly lightweight.
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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.
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