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Surface
Cooking ................°...................
Surface Controls
A
Surface Cooking CAUTIONS:
Use to turn on the surface elements. An infinite choice of
Before Cooking
heat settings is available from LOW to HIGH. The knobs
, Always place a pan on the surface unit before you turn
can be set on or between any of the numbered settings.
it on. To prevent damage to range, never operate
surface unit without a pan in place.
Setting
the Controls
• Do not use the cooktop as a storage area for food or
cookware.
1. Place pan on surface element.
2. Push in and turn the knob in either direction to the desired
During Cooking
heat setting.
• Be sure you know which knob controls which surface
• The backguard is marked to identify which element
unit. Make sure you turned on the correct surface unit.
the knob controls. For example, ,tlllt, ,ILIIt,
indicates right
• Begin cooking on a higher heat setting then reduce to
front element.
'lllll,•
a lower setting to complete the operation. Never use a
Off
high heat setting for extended cooking.
• Never allow a pan to boil dry. This could damage the
pan and the appliance.
• Never touch cooktop until it has cooled. Expect some
parts of the cooktop, especially around the surface
units, to become warm or hot during cooking. Use
potholders to protect hands.
After Cooking
Suggested Heat Settings
• Be sure surface element and surface indicator light are
off after cooking.
The size and type of cookware will affect the heat setting.
• Clean up messy spills as soon as possible.
For information on cookware and other factors affecting
heat settings, refer to "Cooking Made Simple" booklet.
Other Tips
Setting
Uses
• To eliminate the hazard of reaching over hot surface
elements do not install cabinet storage directly above a
Use to bring liquid to a boil,blanch, or reach
unit.
HIGH
pressurein a pressurecooker. Always reduce
setting to a lower heat when liquidsbegin to
If storage is provided, limit it to items that are infre-
boil or foods begin to cook.
quently used and can be safely stored in an area
subjected to heat.
8
Use to brown meat, heat oil for deep fat
Meal.Hi
frying, saute or fry. Maintain fast boil for
Temperatures may be unsafe for items such as volatile
large amounts of liquids.
liquids, cleaners or aerosol sprays.
4-6
Use to maintain moderate to slow boil for
• Aerosol-type spray cans are EXPLOSIVE or highly
Meal.
large amounts of liquids and for most frying
operations.
flammable when exposed to heat. Avoid their use or
storage near an appliance.
2
Use to continue cookingcoveredfoods and to
Meal.Lo
maintain pressurein most pressure cookers
• Do not leave any items, especially plastic items, on the
and stew or steamoperations.
cooktop. The hot air from the vent may ignite flare-
Use to keep foods warm and melt chocolate
mable items, melt or soften plastics, or increase pres-
LOW
and butter.
sure in closed containers causing them to burst.
• Do not allow aluminum foil, meat probes or any other
metal object, other than a pan on a surface element, to
contact heating elements.
7
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