Using The Surface Units - GE 184-6C088-R1 Owner's Manual

Using the surface units.

Throughout this manual, features and appearance may vary from your model.
Medium high Medium low
6
Surface Cooking Controls
Your surface units and controls are designed
to give you a variety of heat settings for surface
unit cooking.
At both OFF and HI positions, there is a
slight niche so control clicks at those
positions; HI marks the highest setting;
LO, the lowest setting.
How to Set the Controls
Push the control knob in.
Turn either clockwise or
counterclockwise to desired
heat setting.
Control must be pushed in to set only
from the OFF position.
Heat Setting Guide
HI— Quick start for cooking; bring water
to boil.
MEDIUM HIGH— Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED— Saute and brown; maintain slow
boil on large amount of food.
MEDIUM LOW— Steam rice, cereal;
maintain serving temperature of
most foods.
Cooking Tips
Use medium- or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast-iron and coated cast-iron
cookware is slow to absorb heat,
but generally cooks evenly at low or
medium heat settings. Steel pans may
cook unevenly if not combined with
other metals.
Do not overfill cookware with fat
that may spill over when adding food.
Frosty foods bubble vigorously. Watch
foods frying at high temperatures.
Keep range and hood clean from
accumulated grease.
In a quiet kitchen, you may hear slight
clicking sounds during cooking,
indicating heat settings selected are being
maintained.
Switching heats to higher settings always
shows a quicker change than switching to
lower settings.
When control is in any position other than
OFF, you can turn it without pushing in.
Be sure you turn control to OFF when
you finish cooking. An indicator light
will glow when ANY heat on any surface
unit is on.
LO— Cook after starting at HI; cook with
little water in covered pan.
NOTE:
At HI or MEDIUM HIGH, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
At MEDIUM LOW or LO, melt
chocolate, butter on small unit.
To conserve the most cooking energy,
pans should be flat on the bottom,
have straight sides and tight fitting
lids. Match the size of the saucepan
to the size of the surface unit. A pan
that extends more than an inch
beyond the edge of the drip pan
traps heat, which causes "crazing"
(fine hairline cracks) on porcelain,
and discoloration ranging from blue
to dark gray on chrome drip pans.