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15
*Caution: Permanent damage will take place if cookware fuses to 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 of the elements is turned on.
The innite switch has a variety of heat settings from low to high. The range of heat is
increased by turning the knob to “high.”
Do not use aluminum foil to line the surface element reector pans. Improper use of
aluminum foil may result in shock or re hazard. Foil may also interfere with heat
circulation and damage the range. 11-97
SURFACE COOKING, continued
Cooking Utensils, Continued
Material Characteristics Uses
Aluminum
Cast iron
Ceramic/glass
Enamel ware
Stainless steel,
clad and inner
core
Excellent conductor of heat.
Available in various gauges.
Heats unevenly unless used
with low heat. Holds heat.
Subject to rust. Used for
skillets and Dutch ovens.
Relatively poor heat
conductor. Holds heat well.
Subject to chipping.
Relatively poor heat
conductor. Subject to
chipping.
Plain stainless steel is a
relatively poor heat
conductor. It is often
combined with other
materials, either on the
bottom or in an inner core,
to improve heat transter.
Easy to clean.
All foods. With thin gauge, cook
with some liquid. Thicker gauges
are suggested for frying, candy
and sauces.
Suggested for foods that require
long, slow cooking. Use medium
or low heat to preheat and brown
foods.
Use for long, low heat cooking
with liquids.
Use only with large quantities of
liquid.
Plain stainless steel should be
used only with large quantities of
liquid. Pans with other metals can
be used for all cooking.
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