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Until you get used to the settings,
use the
following
ae a guide. For best results. start
cooking at the high settings: then turn the control
knob down to continue cooking.
SElTfNG
1
RECOMMENDED
USE
I
LO
starting it on a higher setting.
l
To keep food warm until ready
to serve.
HI
l
To start foods cooking.
l
To bring liquids to a boil.
MEDHI
l
To hold a rapid boil.
l
To fry chicken or pancakes.
MED
.
l
For gravy, pudding and icing.
l
To cook large amounts of
vegetables.
MED.LO
l
To keep food cooking after
Cookware
tips
There is no one brand of cooking utensil that is
best for ail people. Knowing something about pan
materials and construction
will help you select the
correct cooking utensils for your needs.
l
For best resuits and greater energy efficiency.
use oniy fiat-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 ail directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with fiat
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 fairiy 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 eveniy 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.
l
Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. lt can overheat
and may damage the utensil or surface unit.
l
Do not use canners, woks and speciaity utensils
with rounded, warped, ridged or dented bottoms.
These could cause severe overheating
which
8 damages the utensil and/or surface unit.
Product
Damage Hazard
If a surface unit stays red for a long time,
the bottom of the pan is not fiat enough or is
too small for the surface unit. Prolonged
usage of incorrect utensils can resuit 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 cooking.
Home
canning
information
The large diameter of most water-bath
or
pressure canners combined with high heat
settings for long periods of time can shorten the
life of regular surface units and cause damage to
the cooktop.
lf you plan to use the cooktop for canning, we
recommend the installation of a Canning Kit.
Order the kii (Part No. 242905) from your Roper
dealer or authorized
Roper service company.
To protect
your range:
l
Use fiat-bottomed
canners/pans
for best
resuits.
l
For best resuits, use the largest surface unit.
Also, use a canner/pan
which can be centered
over the surface unit and which does not
extend more than one inch outside surface unit
area. Large diameter canners/pans,
ii not
properly centered, trap heat and can cause
damage to the cooktop.
l
Do not place canner on two surface units at the
same time. Excessive
heat build-up will
damage the cooktop.
l
Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
l
Keep reflector bowls clean for best heat
reflection.
l
To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning ail day.
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