Cooktop Use; Control Knobs; Cooking Tips; Cookware - Magic Chef 6898XVB Owner's Manual

COOKTOP USE

Control Knobs

Your cooktop is equipped with control knobs that provide
an infinite choice of settings from LOW to HIGH. The
knob can be set on or between any of the numbered set-
tings.
To operate push in and turn the knob in either direction
to the desired setting.
To remove knobs for cleaning, gently pull forward. Wash
knobs in mild detergent and water. Do not use abrasive
cleaning agents as they will scratch the finish and re-
move markings. Rinse, dry and replace. Turn on each
element to be sure knobs have been replaced correctly.

Cooking Tips

To prevent damage to the range, backguard or utensil,
never operate surface unit without a pan in place, never
allow a pan to boil dry and never operate an element on
HIGH for extended periods of time.
Food will not cook any faster at a higher setting than
needed to maintain a gentle boil. Water boils at the same
temperature whether boiling gently or vigorously. If a
high setting is used, excessive spattering will occur and
food may stick or burn onto the bottom of the pan.
If a higher heat setting is used to bring liquid to a boil or to
begin cooking, always reduce to a lower setting once liq-
uid comes to a boil or food begins cooking. Never leave
food unattended during a cooking operation.
Fit the size of the cookware to the size of the element.
This conserves energy.
HEAT SETTINGS 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.
Medium-High To brown or sear meat; heat oil for deep fat frying; scald; to saute or fry. Maintain fast boil for
7-9 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. Stew,
1-3 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.
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 8
SUGGESTED HEAT SETTING GUIDE

Cookware

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 best results use a heavy gauge metal pan
with a smooth flat bottom and a tight fitting lid.
Cookware with uneven, warped, or grooved bottoms do
not make good contact with the heating surface, will re-
duce heat conductivity and result in slower, less even
heating.
Different types of cookware materials require different
heat settings for the same cooking operation. The chart
below is based on heavy gauge aluminum cookware.
Lower the heat setting if using a thinner gauge metal or
other materials.
Oversized cookware or cookware that rests across two
elements are not recommended as they may trap
enough heat to cause damage to the cooktop or ele-
ments. This is especially important when canning.
Do not use woks equipped with round metal rings. The
ring, which is designed to support the wok above the ele-
ment, will trap heat and may damage the element and
the cooktop.

Canning

Use the HIGH setting just until water comes to a boil or
pressure is reached in the pressure canner. Then, re-
duce to the lowest heat setting that maintains the boil or
pressure. Prolonged use of the HIGH setting, or the use
of incorrect canning utensils produces excessive heat.
Excessive heat can cause permanent damage to the
porcelain cooktop, coil element and the drip bowl.