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COOKTOPUSE
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
Control knobs must be pushed in before turning them to a
setting. The controls can be set anywhere between HI and LO.
Use the following chart as a guide when setting heat levels.
SETTING
RECOMMENDED
USE
HI
•
To start foods cooking.
•
To bring liquids to a boil.
•
To hold a rapid boil.
•
To quickly brown or sear meat.
Medium High
Between
HI & MEDIUM
MEDIUM
•
To fry poultry or meat.
•
To maintain a slow boil.
Medium Low
•
To cook gravy, pudding or sauce.
Between
•
To stew or steam food.
MEDIUM & LO
LO
•
To simmer food.
•
To keep foods warm.
I
REMEMBER:
When range is in use or (on some models)
during the Self-Cleaning cycle, the entire cooktop area may
become hot.
Cooktop
On Indicator Lights
The Cooktop On lights above the control knobs indicate which
surface elements are turned on. A Cooktop On indicator light will
glow when its corresponding
surface element is turned on.
When canning for long periods, alternate the use of elements
between batches. This allows time for the most recently used
areas to cool.
•
Center the canner on the element. Canners should not extend
more than 1/2"(1.3 cm) beyond the element.
•
Do not place canner on 2 elements at the same time.
•
For more information, contact your local agricultural
department.
Companies that manufacture
home canning
products can also offer assistance.
IMPORTANT:
Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting
lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or grates. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base they can leave permanent marks on the
cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics
as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Cookware with nonstick surfaces should not be used under the
broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE
CHARACTERISTICS
Aluminum
•
Heats quickly and evenly.
•
Suitable for all types of cooking.
•
Medium or heavy thickness is best for
most cooking tasks.
Cast iron
Ceramic or
Ceramic glass
•
Heats slowly and evenly.
•
Good for browning and frying.
•
Maintains heat for slow cooking.
•
Follow manufacturer's
instructions.
•
Heats slowly, but unevenly.
•
Ideal results on low to medium heat
settings.
Copper
•
Heats very quickly and evenly.
Earthenware
•
Follow manufacturer's
instructions.
•
Use on low heat settings.
Porcelain
•
See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless
steel
•
Heats quickly, but unevenly.
•
A core or base of aluminum or copper
on stainless steel provides even
heating.
_ .
_,_,
Coil elements should be level for optimal cooking results. Burner
bowls, when clean, reflect heat back to the cookware. They also
help catch spills.
Cookware should not extend more than 1/2"(1.3 cm) over the coil
element. If cookware is uneven or too large, it can produce
excess heat, causing the burner bowl to change color. For more
information, see the "General Cleaning" section.
NOTE: Before removing or replacing coil elements and burner
bowls, make sure they are cool and the control knobs are in the
Off position.
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