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Your surface units and controls are designed so that you can select the amount of heat you
wish for your needs when cooking on top of the range. Five selections are spelled out on the
dial. But movement of the knob to settings between these selections gives you a different heat.
The slightest rotation of the knob gives you increased or decreased heat. There are an "infi-
nite" number of heat selections for your cooking. WARM
is the lowest heat and HIGH is the
highest heat. The control can be turned in either direction to OFF position.
Controls on ranges covered in this book may have different appearance than the one pictured
here, but they operate the same way as described here.
@
There is a slight niche at OFI? and HIGH, so a "click"
is heard when control is turned to
these positions.
If your kitchen is quiet, you may notice slight "clicking"
sounds during
cooking, indicating heat settings selected are being maintained.
FOP Besz Results in Top-of-the-Range
Cooking
* CAUTION—Refiector
pans un-
der surface units must be in place
when cooking
(a) so units oper-
ate as they were designed and (b)
to prevent damage to the wiring.
Line reflector pans with alumi-
DO NOT extend foil loosely
LEAVE
SAME
OPENINGS
num foil, if desired, noting pre-
at the edge.
with foil as those in center
of pans.
cautions under illustrations.
* Units heat fast, so it's important to "keep an eye" on foods at high heats. Bring foods quickly
to cooking temperatures at high heats, then reduce heats to finish cooking.
* Use small units for small pans, large units for large pans. The use of a pan smaller than
the size of
the unit will expose
a portion
of the element
to direct
contact by the user. This
condition could result in serious burns or clothing ignition accidents.
a
Use utensils of a recommended
material and weight, with flat bottoms, tight-fitting
covers.
* Use pans no larger than 1 inch beyond trim ring of unit.
f-.,,
-. 4
)
Unusually
large or warped utensils used on HIGH over a long period will cause heat to
'~
build up. This may cause (a) cracking of porcelain enamel, (b) shortening the life of the
surface unit, (c)
discoloration
of the trim ring.
4
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