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Surface Controms
Use to turn on the surface elements. An hfinite choice of
heat settings is available from Low to High. The knobs can
be set on or between any of the settings.
Setting the Controls
1. Place pan on surface ebment.
2. Push in and turn the knob in either direction to
the desired heat setting.
, The control panel is marked to identify' Front
which element the knob controls. For
example, the graphic at right indicates left front element.
3. There is an ebment indicator light on the control panel.
When any surface control knob is turned on, the light will
turn on. The light will turn off when all the surface ele-
ments are turned off.
When a control is turned on, a glow can be seen through
the smoothtop surface. The element will cycb on and off
to maintain the preset heat setting, even on High.
4. After cooking, turn knob to OFF. Remove pan.
Suggested Heat Settings
The size and type of cookware, type and amount of food
being heated, and wattage of individual elements will deter-
mine where to set the knob for cooking operations. Some
elements have a predetermined simmer and melt setting that
will require only minor adjustment up or down depending on
the food being prepared. The other elements have settings
printed around the knobs that are also unique to those
elements. Adjust the heat settings to the numbers that give
the desired cooking results. For information on cookware and
other factors affecting heat settings, refer to Cookware
Recommendations on page 7 or the "Cooking Made Simple"
booklet. The following descriptions will aid in choosing the
settings that will give optimum results.
Hold or Warm: Food maintains a temperature above 140°F
without continuing to cook. Food is initially hot and then heat
is reduced. Never use a hold or warm setting to reheat cold
food.
Simmer: Food forms bubbles that barely break the
surface. Foods are between 185°F and 200°F.A simmer
setting can also be used to steam or poach foods or continue
cooking covered foods.
Slow Boil: Food forms bubbles at a moderate pace. A slow
boil setting can also be used for most frying and for maintain-
ing the cooking of large amounts of liquids.
Boil: Liquid forms bubbles at a rapid pace. A fast boil setting
can also be used to brown meat, stir fry, saut6, and heat oil
for frying before turning to a lower setting. The highest 3 or 4
settings on the knob are used for these cooking
operations. The highest setting is always used to bring water
to a boil. Some dements offer an even higher speed for
boiling liquids.
[}ua[ Element
The cooking surface has one dual
dement located in the right front of the
smoothtop. This allows you to change
the size of the element.
Press the switch to the left to use the
large element or to the right to use the
small element. The selection should be
made before turning on the element.
OFF
2
®
Medium
©
BEFnCE oonK|N6 AFTER cnnKiN61
o Always place a pan on the surface unit before _ou turn it - Make sure surface unit is turned off.
on. To prevent damage to range. never operate surface
unit without a pan in place.
NEVER use the cooktop as a storage area for food or
cookware.
[}UR|NG onnK|NG
o Be sure you know which knob controls which surface
unit. Make sure you turned on the correct surface unit.
o Begin cooking on a higher heat setting :hen reduce -toa
lower setting to complete the operation. Never use a
high heat setting for extended cooking.
o NEVER allow a pan to boil dry. This could damage the
pan and th_ appliance.
• NEVER touch cooktop until it has cooled. Expect some
parts of the cooktop, especially around the surface units
to become warm or hot during cooking. Use potholders
_oprotect hands.
- Clean up messy spills as soon as possible.
OTHER T|PS
- If cabinet storage is provided directl_ above cooking
surface, limit it to items that are infrequently used and can
be safely stored in an area subjected to heat. Tempera-
tures may be unsafe for items such as volatile liquids.
cleaners or aerosol sprays
o NEVER leave an_ items, especially plastic items, on the
cooktop. The hot air from the vent may ignite flammable
items, melt or sof[en plastics, or increase pressure in
closed containers causing them to burst.
- NEVER aflow aluminum foil. meat probes or any other
metal object, other than a pan on a surface element, to
contact heating elements.
o NEVER store heavy items above the cooktop that could fall
and damage it.
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