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Until you get used to the settings, us8 the
followlng as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SEl-flNG
1
RECOMMENDED USE
I
HI
l
To start foods cooking.
l
To bring liquids to a boil.
Medium-high
l
To hold a rapid boil.
l
To fly chicken or pancakes.
Medium
l
For gravy, pudding and icing.
l
To cook large amounts of
vegetables.
Medium-low
l
To keep food cooking after
startina it on a hiaher settincr.
I
LO
I
l
To keep food warm until ready
to serve.
I
Solid
element
surface
units
Before using a solid element surface unit for the
first time, heat on HI setting for five minutes. The
surface unlts will give off smoke as the protective
coating, applied at the factory, finishes bonding to
the surface.
Solid element surface units are made of heavy
cast-iron to provide even.cocking. Each surface
unit has a built-in protective limiter as a safety
feature. The limiter senses uneven cooking
temperatures and automatically reduces the heat
level. The limiter will sense uneven heat when a
pan boils dry or when a pan is removed and the
surface unit is left on. The heat level may also be
reduced automaticalfy if the bottom of the pan is
not flat or if the pan is too large or too small for
the element. This will result in bnger cooking
times.
Solid elements hold heat bnger than conven-
tional surface units. For best cooking results, use
a high setting for only a short period of time. Then
use a lower setting to complete the cooking. You
may want to turn the solid element surface unit
OFF a few minutes before you finish cooking.
NOTES:
l
Solid elements stay hot for a long time. Do not
use the HI setting for long periis
of time or
leave pans on hot elements when cooking is
done. Burned food and damage to the cook-
ware ox~M resuft.
l
Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. ft can overheat
and may damage the utensil or surface unit.
l
Do not use canners, woks and specialty utensils
with rounded, warped, ridged or dented
bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.
8
Cookware
tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
correct cooking utensils for your needs.
l
Use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
-Turn lt over and check the bottom of the pan
by placing a ruler across it.
-Rotate the ruler in all directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cook-top 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 fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
l
The pan material (metal or glass) effects how
fast heat transfers from the surface unit through
the pan material and how evenly heat spreads
over the pan bottom.
l
Handles should be made of a sturdy, heat-
resistant materfal and be securely attached to
the pan.
Home
canning
information
The large diameter of most water-bath or pres-
sure canners combined with high heat settings for
long periods of time can shorten the fife of surface
units and cause damage to the cooktop.
To protect your range:
l
Use flat-bottomed canners for best resutts.
Some canners have ridged bottoms (porcelain
enamel-ware) and are not recommended. They
do not make good contact with the surface unit
and cause severe overheating which damages
the cooktop.
l
For best resufts, use the largest surface unit.
Also, use a canner which can be centered over
the surface unit. Large diameter canners, if 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 ls set on high. Reduce heat setting to
bwest posltion needed to keep water boiling.
l
To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.
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