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COOKING CHART
The following chart is merely a guide to the suitable
control settings. Consider raising the setting for larger
quantities, uneven pan bottoms or uncovered pans, and
for pan materials that are slow to conduct heat (such as
cast iron)° Lower the setting for smaller quantities and
pan materials that heat quickly (such as aluminum)°
The element supplies heat at a constant power at each
setting, it heats whether the food needs more heat or
not. With the element the power is always on, unless the
control is turned off. After you start at a higher setting
to bring the food up to cooking temperature, turn the
control down to the lowest setting that will keep the food
cooking.
NOTE: See the illustration of the element control knob on the previous page.
OPERATION
BOILING
Large amounts
(over t quart)
SmaJl amounts
(under t quart)
BROWNING
FRYING
FOOD
Pasta
Vegetables
REGULAR ELEMENT
SETTING TO START SETTING TO Fi_HSH
H!
10.12
8-10
8-10
10-12
8-10
8-10
6"8
7_9
10-12
2-4
4-6
Meats
Bacon
Eggs
Meats
Potatoes
Vegetables
Gravies
8-10
6-8
8-10
10-12
2-4
6-8
SiMMERiNG
MELTING Chocolate 2-3 2-3 •
Butter 8-t0 8-10
10 NEMTC35
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