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Usingthesurfaceunits, ge.com
Throughout this manual, features and appearance may vary from your model.
Surface Cooking Controls
Yoursurfaceunitsandcontrolsarefleslgned
togiveyoua varietyofheatsettingsforsurface
unitcooking.
M both LO and HI positions, there is
a slight niche so control clicks at those
positions; HI marl_s tile highest setting;
tO, the lowest setting.
In a quiet kitchen, you may hear
slight clicking sounds during cooking,
indicadng heat settings selected are being
maintained.
Sxfitching heats to higher settings always
shows a quicker change in temperature
than switching to lower settin *s
How to Set the Controls
[] Push tile control knob in.
[] Turn either clockwise or
counterclockwise to desired
heat setting.
Control n/list be pushed in to set only
fl'om tile OFFposition.
X,_hen control is in any position
other than OFF,you can ttlrn it without
/ushin * in
Be StlI'e x,Otl ttlrn conti'ol to O_ when
xou finish cooking. An indicator light
will glow when ANY surti_ce unit is on.
A Burner On indicator light xfill glow
when any surli_ce unit is on.
low
OFF
Medium
high
Heat Setting Guide
HI -Quick start fi)r cooking; bIing water
to boil.
MEDIUMHIGH-Fast fl% pan broil;
maintain ti_stboil on large amount
of food.
MED- Saute and brown; maintain slow
boil on lmge amount of food.
MEDIUM LOW- (_ereal; maintain seiMng
temperature of most fi_ods.
LO- C,ook after starting at HI; cook
with little water in coxered pan. Use to
steam rice.
NOTE."
At HI or MEDIUM HIGH, never leave
i¢1
fi)od unattended, goiloxeis cause
smoking; greas) si)illoxei_ may
catch fire.
[_] At LO,melt chocolate, butter on
small unit.
Cooking tips
• Use medium- or hea\3_veight
cookware. Ahiillinuil/cookware
conducts heat tipster than other
metals, Cast-iron and coated cast-iron
cookw;li'e is slow to [IbsoI'b heat,
but generally coo!<s evenly at low or
medium heat settings. Steel pans may
cook unevenly if not combined with
other metals.
• Do not overfill cookware with tilt
that may spill over when adding t0od.
Frosty foods bubble vigorousl> Watch
foods fl')ing at high temperatures.
IZeep range and hood clean fl'om
accumulated grease.
• To conserve tile nlost cooking energry;
pans should be fiat on tile bottom,
have straight sides and tight-fitting
lids. Match the size ot the saucepan
to tile size of tile surti_ce unit. A pan
that extends more than an inch
beyond tile edge of tile dxiI) pan
traps heat, which causes "crazing"
(fine hairline cracks) on porcelain,
and discoloration ranging fl'om blue
to dark gray on chrome (hi I) pans.
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