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USING THE COOKTOP
Yourcooktop is equipped with control knobs that provide an
Use HIGH just until water comes to a boil or pressure is
infinite choice of settings from LOW to HIGH. The knob can
reached in the pressure canner.Then, reduce to the lowest
be set on or between any of the numbered settings,
heat setting that maintains the boil or pressure. Prolonged
use of HIGH or the use of incorrect canning utensils will
To operate=Push in and turn the knob in either direction to
produce excessive heat. Excessive heat can cause
the desired setting. A SURFACE indicator light will glow
permanent damage to the porcelain cooktop, coil element
when a surface element is turned on. The indicator light will
and the drip bowl.
remain on until the element is turned off. After a cooking
operation, be sure the element and indicator light are off.
Cooking performance is greatly affected by the type of
cookware used. Proper cookware will reduce cooking times,
use less energy and produce more even cooking results. For
To prevent damage to the range or utensil, never operate
best results use a heavy gauge metal pan with a smooth flat
surface unitwithout a pan in place, never allowa pan to boil
bottom and a tight fitting lid.
dry and never operate an element on HIGH for extended
periods of time.
Cookware with uneven, warped, or grooved bottoms do not
make good contact with the heating surface, will reduce heat
Food will not cook any faster at a higher setting than needed
conductivity and result in slower, less even heating.
to maintain a gentle boil. Water boils at the same
temperature whether boiling gently or vigorously. If a high
Different types of cookware materials requiredifferent heat
setting is used, excessive spattering will occur and food may
settings for the same cooking operation. The chart below is
stick or burn onto the bottom of the pan.
based on heavy gauge aluminum cookware. Lower the heat
setting if using a thinner gauge meta_or other materials.
If a higher heat setting is used to bring liquid to a boil or to
Oversized cookware and cookware that rests across two
begin cooking, always reduce to a lower setting once liquid
elements are not recommended as they may trap enough
comes to a boil or food begins cooking. Never leave food
heat to cause damage to the cool<topor elements. This is
unattended during a oooking operation,
especially importantwhen canning.
Fit the size of the cookware to the size of the element. This
Do not use woks equipped with round metal rings.The ring,
conserves energy,
which is designedto support the wok above the element, will
trap heat and may damage the element and the cooktop.
Referto oookware 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.
HEAT S_INGS
''USES,
'
HIGH
=To bring ilquld t; a boil, bi;nch, Plehe;; skilI;;i or r;';ch pressUr; in a pressure Cooker.
Always reduce to a lower heat setting when liquids just begin to boil or foods begin to cook.
I
Medium-High
To brown or sear meat; heat oil for deep fat frying; scald; to saute or fry.
7-9
Maintain fast boil for large amounts of liquids.
Medium
To maintain moderate to slow boil for large amounts of liquids.
4-6
To continue cooking uncovered foods and for most frying operations.
Medium-Low
To continue cooking covered foods and to maintain pressure in most pressure cookers.
1-3
Stew, braise or steam operations.
To maintain boil for small amounts of liquid, poach, steam or simmer.
LOW
To keep foods warm before serving. Melt chocolate.
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