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Uslng Your Cooktop
Cooktop At A Glance
1 - Left Rear 3 - Right Front 4
2 2 - Left Front (dual element) 3
4 - Right Rear
Hot Surface Indicator Lights
€ Glass ceramic surfaces retain hear Turn the elements
off a few minutes before food is completely cooked and
use the retained [teat to complete the cooking.
Because of the heat retention characteristics, the
elements will not respond to changes in settings as
quickly as coil elements. In the event of a potential
boilover, remove the pan from the cooking area.
Your cooktop has I]ot Surface Lights located next to the
elements. These lights indicate when the adjacent cooking
area is hot to the touch even after the colltrol has been turned
off. The red light will remain on until the area has cooled.
Cooking Areas
The cooMng areas on your cooktop are identi fled by permanenl
patterns on the glass-ccramic surface. For most efficient
cooking, lit the pan size Io the element size. l'ans should not
extend more than 1/2 to l-inch b_Lvond the cooking area.
Setting the Controls
/
• Thecontrolsarepush turntype. + ,t
TO turrl on the elemenls, push
dOVVrIt_dlqd turu in either %"' _ j
direction, g _
_' To ltlL'n oll the dual element,
turn clockwise from OFF to control the large element and
counter-clockwise l'rorn ()VF lo control the small element.
0 When the control is in any position other than OFF. it may
be turned without pushing down.
€ When the control knob is turned ON, the ring al*ourld the
control knob will glow.
€ When an element is turned ON. the cooking area will heat
tip and the red glow ol: the beating element will be seen
through the glass-ceramic top. It is normal to see the red
glow of the element wheuever it cycles ON. The elements
will cycle on and off: for all control settings except HI.
Suggested Control Settings
The size and type of cookware used and the amount and type
of lood being cooked will influence the setting needed for
best cooking results. Electrical line voltage may also vary,
which will al'lL'ct the needed control setting.
The settings indicated below serve as a guide.
A fast heat to start cooking quickly and to bring
HI
liquids to a boil or blanch.
7-10 (Medium High) for last fiying or browning foods, to
maintain rapid boil of large amounts of food.
4-6 (Medium) l:or foods cooked in a douMe holler,
sauteing slow boil of large ameunts of food, and
most frying.
(Medium I,o) To stew', steam, silnmer: to continue
2-3
cooking foods started on lnigher settings.
LO Maintaining serving temperatures of foods,
simmering li>ods, melting butter or chocolate.
Cookware
To achieve optimum cooking performance, use heavy gauge,
flat, smooth bottom pans that conform to the diameter of the
cooking area. (See "Cooking Made Simple" for cookware
characteristics and recommendations.)
Wok Cooking
Use Jenn-Air's flat botton] wok
(Model A() 142) ior optinmnl results.
wok has a nonstick finish, wood handles, _
cover, steaming rack, rice paddles, cooking tips and recipes.
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