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Usingthesurface units.
Throughout this manual, features and appearance may vary from your model
Surface CookingControls
Yoursurfaceunitsandcontrolsaredesigned
togiveyoua varietyofheatsettingsforsurface
unitcooking.
At both OFFand HIpositions, there is a
slight niche so control clicks at those
positions; HI marks the highest setting;
LO,the lowest setting.
In a quiet kitchen, you may hear slight
clickingsounds during cooking,
indicating heat settings selected are being
maintained.
Sxdtching heats to lfigher settings always
shows a quk ker dmnge than switdfing to
lower settings.
How to Set the Controls
[] Push the conuol knob in.
[] Turn either clockwise or
counterclockwise to desired
heat setting.
Control nmst be pushed in to set only
fiom the OFFposition.
When conuol is in any position other than
OFF,you can mrn it xdthout pushing in.
Be sure you mrn conuol to OFFwhen
you finish cooking. An indicator light
will glow when ANY heat on any sudi_ce
unit is on.
Mediumhigh Medium10w
Heat SettingGuide
HI--O.ui( k start fin (ooking; 1)ring water
to boil.
MEDIUMHIGH--Fastfi7, pan broil;
maintain fhst boil on largealnount
offi)od.
MED--Sm_te and brown; maintain slow
boil on large amount of food.
MEDIUMLOW--Steam rice, cereal;
maintain serving temperature of
most foods.
LO--(]ook after starting at HI; cook xdth
little water in covered pan.
NOTE:
[7] At HIor MEDIUMHIGH,never leave
food unattended. Boilovers (ause
smoking; greasy spillovers may
(at(h fire.
[] At MEDIUMLOWor LO,meh
chocolate, butter on slnall unit.
Cookingtips
• Use medium- or heaxT-weight
cookwme. Ahmfinum cookwme
conducts heat fitster than other
metals. Cast-iron and coamd cast-iron
cookwme is slow m absorb heat,
but generally cooks evenly at low or
medium heat settings. Steel pans may
cook unevenly if not combined with
other metals.
• Do not overfill cookwme with flit
that may spill over when adding fi)od.
Frosty fi)ods bubble vigorously. Watch
fi)ods hying at high temperatures.
Keep range and hood clean fiom
accumulated grease.
• To conserve the most cooking energT,
pans should be fiat on the bottom,
have straight sides and tight fitting
lids. Match the size of the saucepan
to the size (ff the sudhce unit. A pan
that extends more than an inch
beyond the edge of the drip pan
traps heat, which cm_ses "crazing"
(fine haMine cracks) on porcelain,
and discoloration ranging fiom blue
to dmk gray on chrome drip pans.
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