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[
YOUR
SURFACE
CONTROLS
Use to turn on the surface elements. An
infinite choice of heat settings is
available from Lo to Hi. The knobs can
be set on or between any of the set-
tings.
CONTROL LOCATIONS
ModelJEC8536
1
2
3 4
5
I. Left front element
2. Left rear element (bridge element)
3. Center element
4. Right rear element
S. Right front element (dual element)
ModelJEC8430
12
34
I. Left front element
2. Left rear element
3. Right rear element
4. Right front element (dual element)
SETTING
THE
1. Place pan on surface element.
2. Push in and turn the knob in either
direction to the desired heat setting.
3. After cooking,
turn knob to OFF.
Remove pan.
°°1
DUAL
[LEMENT
The cooking surface is equipped with a
dual element located in the right front
position. To operate, push in on the
control knob and turn to the right to
control the small element, or push in
and turn to the left to control the large
element.
\
OFF
Drawing
shows control
knob
markings
for
Dual and Bridge
(select
models)
elements
BRIDGE
[LEMENT
(sELE MODELS)
For added flexibility, the cooking surface
is equipped with a bridge element to
accommodate longer gourmet pans and
skillets. The bridge element is located in
the left rear position. To operate, push in
on the control knob and turn to the right
to control the small element, or push in
and turn to the left to control the bridge
element.
ON
INDICATORS
All Models A red indicator lightwill glow
when any element is turned ON.
HOT SURFACE
INDICATOR LIGHTS
Each element has a hot surface
indicator light. A light will be illuminated
when the matching cooking area is hot.
It will remain on, even after the control
is turned off, until the area has cooled.
The lights are located near the control
knobs.
SUGGESTED
HEAT
SETTINGS
The size, type of cookware and cooking
operation will affect the heat setting.
Hi:
Use to bring liquid to a boil.
Always reduce setting to a lower
heat when liquids begin to boil
or foods begin to cook.
6-8:
(medium high) Use to brown
meat, heat oil for deep fat frying
or sauteing. Maintain fast boil for
large amounts of liquids.
4-6:
(medium) Use to maintain slow
boil for large amounts of liquids
and for most frying operations.
2-4:
(medium low) Use to continue
cooking covered foods or steam
foods.
Lo:
flow) Use to keep foods warm
and melt chocolate and butter.
8
2
\
/
HI
LO
OFF
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