Table of Contents
Advertisement
SURFACE COOKING
Using the Controls
Your
range
is equipped
with
surface
control
knobs
that
provide
an infinite
choice
of heat
settings
from
Low
to High.
The
knobs
can
be set
on or between
any
of the
numbered
settings.
To
operate
the
control:
Push
in
and
turn
the
knob
in either
direction
to the desired
heat
setting.
A surface
indicator
light
on the
control
panel
will
turn
on to alert
you
that
one
or more
of the surface
elements
are on. After
a cooking
operation,
be sure
the
elements
and
indicator
lights
are
off.
Suggested Heat Settings
The
type
of food
being
cooked
determines
the
heat
setting.
If too hot,
food
may
boil
over,
eggs
may
be
tough,
meat
may
be
charred,
sauces
may
scorch
and
fat
can
spatter.
Keep
in mind
that
food
will not
cook
any
faster
at
a higher
setting
than
that
which
will
maintain
a
gentle
boil
(water
boils
at the
same
temperature,
whether
boiling
vigorously
or gently).
However,
ff
too
high
a setting
is used,
food
may
burn
on the
bottom
before
it is completely
cooked.
Turn
the
control
knob
to the
desired
heat
setting.
If in doubt,
it is better
to select
a lower
setting
and
increase
to a higher
one
later
if needed.
It will take
longer
for
the
element
to
cool
to
a
lower
temperature
than
to
heat
up
to
a
higher
temperature.
Use
the
following
chart
as
a guideline
until
you
become
more
familiar
with
your
new
range.
Information
in the
chart
is based
on
the
use
of
heavy
gauge
aluminum
cookware.
Other
utensil
materials
may
require
a different
heat
setting
for
the same
cooking
operation.
Lower
the
heat
setting
if using
stainless
steel
or cast
iron
utensils.
We
suggest
that
you
experiment
to
find
the
heat
setting
that
best
suits
your
particular
cooking
needs.
For
more
information
on
cookware,
see
page
10.
Uses
To
bring
liquid
to
a boil,
blanch
or
bring
up
pressure
in
a
pressure
cooker.
Always
reduce
to a lower
heat
setting
when
liquids
just
begin
to boil
or food
begins
to cook.
To quickly
brown
or sear
meat,
for fast
cooking
of non-protein
foods
(such
as
vegetables
or pasta).
To
maintain
a
fast
boil
for
large
amounts
of liquid.
To
maintain
a
slow
boil
for
large
amounts
of liquid,
for most
frying.
To continue
cooking
uncovered
foods,
for most
slow
frying,
stewing,
braising
or steaming.
For long,
slow
cooking
of covered
foods
(simmering}.
To
keep
foods
warm
before
serving,
melt
chocolate
or butter.
PAGE 7
Hide quick links:
Advertisement
Table of Contents
