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OPERATION
CooktopCooking
The sign near each control knob
shows you which element is turned
on by that knob
O0 00 00
00 O0 O0
LEFT LEFT RIGHT
FRONT REAR REAR
Oi
RIGHT
FRONT
HI
iVIED
LO
Used for quick starts, such as
bringing water to a boil.
Used for slow boiling and
sauteing
Used for steaming foods or
keeping cooked foods at
serving temperature
1. Push down to
turn the knob
2. Set on or i
between
OFF
marks for
desired heat :_'
When any
surface unit is
on, the surface unit indicator light will
be on
8
Water-bath or pressure canners and
large diameter pots extending more
than t" beyond the edge of the
cooktop element may be used for
canning However, do not use large
diameter canners, pots or pans for
anything other than boiling water
Most syrup or sauce mixtures, and all
types of frying, cook at temperatures
much higher than boiling water Such
temperatures could eventually harm
the cooktop surfaces surrounding the
surface units.
1. Be sure the canner is centered
over the element,
2. Make sure the canner is flat on the
bottom
3. Use recipes and procedures from
reputable sources These are
available from manufacturers such
as Ball e and Kerr ®, and the
Department of Agriculture
Extension Service
4. Use caution while canning, to
prevent burns from steam or heat
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