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Make sure bottoms
of pans are clean
and dry before using on cooktop.
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Avoid spillovers
on cooktop. Use pans
with tall sides.
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Do not cook food directly on cooktop.
Product
Damage Hazard
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit.
The utensil could overheat and could
damage the utensil or surface unit.
Home
canning
information
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Use the largest surface
unit for best
results.
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Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
Positioning
racks
and pans
For baking/roasting
with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement
for specific
foods:
FOOD
Frozen pies, large
roasts, turkeys
Angel and bundt
cakes, most quick
breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
Lowest level or
2nd level from
bottom
2nd level from
bottom
2nd or 3rd level
from bottom
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When baking on two racks, arrange racks
on bottom and third level from bottom.
NOTE: For recommended
rack placement
when broiling, see "Broiling rack position
chart" on page 16.
Personal
Injury Hazard
*Always
position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
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If rack(s) must be moved while oven
is hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
could result in personal injury.
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