Magic Chef 6893VVD Use And Care Manual page 6

SIJRFACE COOKING
Your cooktopisequipped with control knobsthat providean 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 onor 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
Tooperatepushinandturntheknobineitherdirectiontothe produce excessive heat. Excessive heat can cause
desired setting: An indicator light will glow when a surface permanent damage to the porcelain cooktop, coil element
element is turned On.The indicator light will remain on until and the drip bowl. See page 9 for additional information.
the element is turned off. After a cooking operation, be sure
the element and indicator light are off.
Cooking perforrnance is greatly affected by the type of
cookware used. Proper ceokware will reduce cooking times,
useless 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 unit without a pan in place, neverallow a 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 anyfaster 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 require different heat
settingis used, excessivespattering willoccur andfood 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, Lowerthe heat
setting ff using a thinner gauge metal 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 settingonce liquid elements are not recommended as they may trap enough
comesto a boil or food begins cooking. Never leave food heat to cause damage to the cooktop or elements. This is
unattended during a cooking operation, especiallyimportant w hen canning.
Fitthe size of the cookwareto the size of the element.This Do notusewoksequippedwith roundmetal rings.The ring,
conservesenergy, whichisdesigned to supportthe wok abovetheelement,wilt
trap heatand may damagethe elementand the cooktop.
Refer to cookware manufacturer's recommendationsfor suggested heat settings. Some manufacturersdo not recommend
the use of HIGH, or the use of HIGH for extended cooking operations.
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 Tobrown or sear meat; heat oil for deepfat frying; scald; to saute or fry. Maintainfast boil for large
7-9 amountsof liquids.
,,, ,....... ,...... ,,,,,
Medium Tomaintainmoderateto slow boilfor large'amountsof liquids.
4-6 To continuecookinguncovered foodsand for mostfryingoperations.
Medium-Low Tocontinuecooking coveredfoods and to maintain pressurein most pressure cookers. Stew, braise
1-3 or steam operations. To maintain boil for small amounts of liquid, poach, steam or
simmer.
I LOW To keep foods warm before serving. Melt chocolate.