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The Recommended Surface Cooking Settings - Electrolux 318 200 635 (0606) Rev. A Use & Care Manual

318 200 635 (0606) rev. a use & care guide electric cooktop
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12
Setting Surface Controls
LED MESSAGES OR LIGHT INDICATORS DISPLAYED
BY ELEMENT CONTROLS (CONT)
Figure 1
Figure 2
Figure 3
Figure 4
Figure 6
Figure 5
Figure 7
Figure 8

THE RECOMMENDED SURFACE COOKING SETTINGS

Use the chart to determine the correct setting for the type of food you are preparing.
Setting
HIGH (HI)
MEDIUM HIGH (8-10)
MEDIUM (6)
MEDIUM LOW (2 - 4)
LOW (LO) (LH)
Note: The size and type of cookware used will influence the setting needed for best cooking
results.
The available ESEC Window Display Settings
The ESEC control will display heat levels ranging from Hi (Figure 1) to Lo
(Figure 6) and OFF (Figure 7). The settings between 9.0 (Figure 2) and 3.0
(Figure 3) decrease or increase in increment of .5 (1/2). The settings
between 3.0 (Figures 3 & 4) and 1.0 (Figure 5) are Simmer settings which
decrease or increase in increment of .2 (1/5) to Lo (Figure 6; lowest
Simmer setting) for more precise settings at lower heat levels. Use the
Recommended Surface Setting Chart to determine the correct setting for
the kind of food you are preparing.
Hot Element Indicator Message (HE)
After using any of the single, dual or triple radiant element positions the cooktop
will become very hot. Even after turning the control knob to OFF, the cooktop
will remain hot for some time. The ESEC control monitors the temperature of
the cooktop and displays the message "HE" (hot element; See Fig. 8) warning
when the cooktop is still too hot to touch. If the HE message appears in the
window, the control can still be turned ON again for use.
ESEC Lockout Feature ( - - )
Whenever the Cooktop Lockout feature is active, " - - "
will appear in each element display windows (See
Figure 9).
Figure 9
Recommended Surface Settings Chart
Type of Cooking
Start most foods; bring water to a boil and pan broiling.
Continue a rapid boil; frying, deep fat frying.
Maintain a slow boil; thicken sauces and gravies; steaming
vegetables.
Keep foods cooking; poaching and stewing.
Keep warm, melting and simmering.

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