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COOKTOP USE
Control Knobs
Cookware
Yourcooktop is equipped with control knobs that provide
Cooking performance is greatly affected by the type of
an infinite choice of settings from LOW to HIGH. The
cookware used. Proper cookware will reduce cooking
knob can be set on or between any of the numbered
times, use less energy and produce more even cooking
settings,
results. For best results use a heavy gauge metal pan
with a smooth flat bottom and a tight fitting lid.
To operate push in and turn the knob in either direction
to the desired setting.
Cookware with uneven, warped, or grooved bottoms do
not make good contact with the heating surface, will
To remove knobs for cleaning, gently pull forward. Wash
reduce heat conductivity and result in slower, less even
knobs in mild detergent and water. Do not use abrasive
heating.
cleaning agents as they will scratch the finish and
remove markings. Rinse, dry and replace. Turn on each
Different types of cookware materials require different
element to be sure knobs have been replaced correctly,
heat settings for the same cooking operation. The chart
below is based on heavy gauge aluminum cookware.
Cooking Tips
Lower the heat setting if using a thinner gauge metal or
other materials.
To prevent damage to the range, backguard or utensil,
neveroperate surface unitwithout a pan in place,never
Oversized cookware or cookware that rests across two
ellowapantoboildryandneveroperateanelementon
elements are not recommended as they may trap
HIGH for extended periods of time.
enough heat to cause damage to the cooktop or
elements. This is especially important when canning.
Food will not cook any faster at a higher setting than
neededto maintain a gentle boil. Water boils at the same
Do not use woks equipped with round metal rings. The
temperature whether boiling gently or vigorously. If a
ring, which is designed to support the wok above the
high setting is used, excessive spattering will occur and
element, will trap heat and may damage the element and
food may stick or burn onto the bottom of the pan.
the cooktop.
If a higherheatsetting is usedto bring liquid to a boil or to
Can nin
g
begin cooking, always reduce to a lower setting once
liquid comes to a boil or food begins cooking. Never
Use the HIGH setting just until water comes to a boil or
pressure is reached in the pressure canner. Then,
leave food unattended during a cooking operation,
reduce to the lowest heat setting that maintains the boil
Fit the size of the cookware to the size of the element,
or pressure. Prolonged use of the HIGH setting, or the
This conserves energy,
use of incorrect canning utensils produces excessive
heat. Excessive heat can cause permanent damage to
the porcelain cooktop, coil element and the drip bowl.
SUGGESTED HEAT SETTING GUIDE
HEAT,SETTINGS i USES
,
....
:
HIGH
To bring liquid to a boil, blanch, preheat skillet, or reach pressure in a pressure cooker.
Always reduce to a lower heat setting when liquids just begin to boil or foods begin to cook.
MedlUm_H_gh
To biow_ Orseai meati _eat o i foideep fat i_ ng; s_id; to _ute _i f_i Ma ntai_ fast boii'for'
17-9
large amountsof iiq,,id_:
:
Medium
To maintain moderate to slow boil for large amounts of liquids.
4-6
To continue cooking uncovered foods and for most frying operations.
....
:
........
LOW
I TOkeep foods warm before serving. Melt chocolate.
i
NOTE: Refer to cookware manufacturer's recommendations for suggested heat settings. Some manufacturers do
not recommend the use of HIGH, or the use of HIGH for extended cooking operations.
PAGE 7
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