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9
Surface Cooking Guide - Suggested Heat Setting
Food Start at Setting Complete at Setting
Rice Hi - cover, bring water Lo - cover, finish timing
to a boil according to directions
Chocolate Lo - until melted
Candy Lo - cook Follow recipe
Pudding, Lo - cook according to
pie filling directions
Eggs - in shell Hi - cover, bring to boil OFF - let set to desired doneness
Fried Hi - until pan is hot Lo - Med, cook to desired doneness
Poached Hi - bring water to boil Lo - finish cooking
Sauces Hi - melt fat Lo - Med, finish cooking
Soup, stews Hi - heat up liquid Lo - Med, finish cooking
Vegetables Hi - cover, bring salted Lo - Med, finish cooking until
fresh, frozen water to a boil desired tenderness is reached
Vegetables Hi - preheat skillet Lo - Med, finish cooking until
desired tenderness is reached
Breads - french Med-Hi, preheat skillet Lo - cook to desired browness
toast, pancakes
Cooked Cereals Hi - cover, bring water Lo - Med, add cereal and cook
grits, oatmeal to boil according to directions
Bacon, sausage Hi - preheat skillet Med, cook to desired doneness
Swiss Steak Hi - melt fat, Lo - add liquid, cover, simmer
Med-Hi, to brown meat until tender
Chicken, fried Hi - melt fat Lo - cook until tender
Med-Hi to brown crust
Hamburgers Hi - preheat skillet Med, to brown meat and cook to
Pork chops desired doneness
Pastas Hi - bring salted water to Med, maintain boil until tender
a boil; add pasta slowly
8
30” W. All Induction Rangetop*
NOTE: The induction elements are represented by dots on the glass.
Surface Layout
30” W. Radiant / Induction Rangetop
HOT
REAR
FRONT
HOT
REAR
FRONT
HOT
REAR
FRONT
HOT
REAR
FRONT
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