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COOKTOP COOKING
Before using the cooktop for the first time, take
a few moments
to familiarize yourself
with the
elements
and the knob used to turn on each
element.
The sign
near each
control
knob
shows you which element is turned on by that
knob.
°"
O0
RIGHT
REAR
-00
R AR
eO
Oe
LEFT
RIGHT
FRONT
FRONT
Water-bath
or pressure
canners
and large
diameter pots extending
more than 1"beyond
the edge of the cooktop element may be used
for canning.
This is because
the temperature
needed
to boil water
is not harmful
to the
surfaces
surrounding
the cooktop
elements.
However,
do not use
large
diameter
canners,
pots
or pans
for
anything
other
than
boiling
water.
1.
Be sure the canner is centered
over the
element.
2.
Make sure the canner is flat on the bottom.
.,
2
Used for quick
starts, such as
bringing
water to a boil.
MED
Used for slow boiling and sauteing.
LO
Used
for steaming
foods
or
keeping cooked foods at serving
temperature.
1. Push down to turn the
knob.
CFF
O
°0."
2. Set on or between
marks for desired
heat.
Use
recipes
and
procedures
from
reputable
sources.
These are available
from manufacturers
such as Ball and Kerr
and
the
Department
of Agriculture
Extension
Service.
4,
Usecaution
whilecanning,
topreventbums
from steam or heat.
_
CAUTION:
Never line the drip
bowls with aluminum
foil. Foil
can block the normal heat flow
and damage the range.
Always use cookware
and woks that are
flat on the bottom and the same size as
the cooking
element being used.
Cookware
should not extend more than
1" beyond the edge of the cooking
element.
7
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