Filter
Top Products
Until you get used to 1 he settings, use the
following as a guide. I :or best results, start
cooking at the high sett ng; then turn the control
knob down to continue :ooking.
Medium-high
l
To h )Id a rapid boil.
l
To fr 4 chicken or pancakes.
Medium
l
For ! iravy, pudding and icing.
I-
(opposite OFF)
l
To c )ok large amounts of
vegetables.
Medium-low
l
To k# ?ep food cooking after
stat-l na it on a hiaher settina.
LO /
l
T,“,;;e; fc;cTrm until
Cookware tips
l
Select a pan that is a lout the same size as the
surface unit.
l
NOTE: For best resu Its and greater energy
efficiency, use only fl St-bottomed utensils that
make good contact wi :h the surface units.
Utensils with rounded warped, ridged (porce-
lain enamel-ware) or (lented bottoms could
cause severe overhe? ting, which damages the
utensil and/or surface unit.
Woks, canners and teakettles with flat
bottoms suitable for u ;e on your cooktop are
now available in most houseware stores and
departments.
l
The pan should have straight sides and a tight-
fitting lid.
9 Choose medium to k eavy gauge (thickness)
pans that are fairly ligl It-weight.
l
The pan material (rnc tal or glass) affects how
fast heat transfers fror
I
the surface unit through
the pan material and t ow evenly heat spreads
over the pan bottom. (:hoose pans that provide
the best cooking resul :s.
l
Handles should be rn, Ide of sturdy, heat-
resistant material and be securely attached to
the pan.
Product Damage Hazard
l
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,
stat-l cooking on HI and turn control down to
continue cooking.
l
Do not leave an empty utensil, or one which
has boiled dry, on a hot surface unit. The
utensil can overheat and may damage the
utensil or surface unit.
8