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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.
1 SElTlNG 1 RECOMMENDED USE
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1 “’ ~~~~~~~;es* 1
Medium-high
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To hold a rapid boil.
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Medium
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For gravy, pudding and icing.
CJPPO~~~~ OFF)
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To cook lame amounts of
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vegetables.-
Medium-low
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To keep food cooking after
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starting it on a highe;setting.
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To keep food warm until ready
to serve.
Cookware tips
. Select a pan that is about the same size as the
surface unit.
. 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, use the newer cookware
available with slightly indented bottoms or very
small expansion channels. This cookware is
specially designed to provide the good contact
needed for best cookfng 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 a tight-
fitting lid.
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Choose medium to heavy gauge (thickness)
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.
Product Damage Hazard
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If a surface unft 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 surrounding areas. To
prevent damage, use correct utensils, start
cooking on HI and turn control down to
continue cookfng.
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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.
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