Haier CHER203AAWW User Manual page 16

SURFACE COOKING, continued
Cooking Utensils, Continued
Material Characteristics Uses
Aluminum
Excellent conductor ol' heat.
Available in various gauges.
All fl)ods. With thin gauge, cook
with some liquid. Thicker gauges
are suggested li)r flying, candy
and sauces.
Cast iron
Hems unevely unless used
with low heat. Holds heat.
Subject to rust. Used {k_r
skillets and Dutch ovens.
Suggested fur {k_odsthat require
hmg, slow cooking. Use medium
or low heat to preheat and brown
foods.
Ceramic/glass Relmively poor heat Use lor hmg, low hem cooking
conductor. Holds hem well. with liquids.
Subject to chipping.
Enamel ware
Relmively poor heat
conductor. Subject to
chipping.
Use only with large quantities of
liquid.
Stainless steel,
clad and inner
core
Plain stainless steel is a
relatively poor heat
conductor. It is ol_.en
combined with other
materials, either on the
bottonl or ill au inner
core,
to improve heat transfer.
Easy to clean.
Plain stainless steel should be
used only with large quantities of
liquid. Pans with other metals can
be used for all cooking.
*Cautian: Permanent damage will take place {f cookware fases ta the element.
To Operate Surface Units
The surface controls are easily operated. Simply push in and turn in either direction. When
the element is energized, the indicator light (cook top signal light) glows when one or
more ol' the elements is turned on.
The infinite switch has a variety of heat settings from low to high. The range of heat is
increased by turning the knob to "high."
IACAUTION
Do not use aluminum foil to line the surface element reflector pans. hnproper use of
aluminmn lk)il may result in shock or fire hazard. Foil may also interlere with heat
circulation and damage the range. 11-97
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