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USI NG Y OU R R A NG E
Until you get used to the settings, use
the following as a guide. For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
SETTING
HI
•
•
•
Medium-high
•
•
Medium
(opposite OFF)
•
(opposite OFF
Medium-low
•
•
LO
Cookware tips
•
Select a pan that is about the same size
as the surface unit.
• NOTE:
For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners, and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
•
The pan should have straight sides and a
tight-fitting lid.
•
Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
8
RECOMMENDED USE
To start foods cooking.
To bring liquids to a boil.
To hold a rapid boil.
To fry chicken or
pancakes.
For gravy, pudding,
and icing.
To cook large amounts
of vegetables.
To keep food cooking
after starting it on a
higher setting.
To keep food warm until
ready to serve.
•
The pan material (metal or glass) affects
how fast heat transfers from the surface
unit through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
•
Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
NOTES:
•
Use the correct cookware to prevent
damage to the surface unit, cooktop,
wiring and surrounding areas.
•
If the cookware is too small for the
surface unit or the bottom is not flat, the
surface unit could stay glowing red for an
extended length of time causing damage
to the unit.
•
If you start cooking on high, it is impor-
tant to turn the control down to a lower
setting to complete cooking.
•
The surface unit could overheat or be
damaged if a pot has boiled dry or has
been left empty on a hot surface unit.
Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten
the life of regular surface units and cause
damage to the cooktop.
To protect your range:
•
Use flat-bottomed canners/pans for best
results.
•
Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit and
which does not extend more than 1 inch
outside surface unit area. Large diameter
canners/pans, if not properly centered, trap
heat and can cause damage to the
cooktop.
•
Do not place canner on two surface units
at the same time. Too much heat will build
up and will damage the cooktop.
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