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Surface Controms
Use to turn on the surface elements. An hlfinite choice of
heat settings is avaiiabie from Low to High. The knobs can
be set on or between any of the settings.
Setting the Controls
1. Piace pan on surface dement.
2. Push in and turn the knob in either direction to the desired
heat setting.
° The controi pane..iis marked to identify which O O
ebment the knob controb. For exampb, the
graphic at right indicates left front element. O O
3. There is an element indicator light on the control panel
When any surface control knob is turned on, the light wiii
turn on. The light wiii turn off when aii the surface ele-
ments are turned off.
When a control is turned on, a glow can be seen through
the smoothtop surface. The dement will cycle 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 dements will
determine where to set the knob for cooking
operations. Some dements have a predetermined simmer and
melt setting that wiii 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 dements. 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
"Cooking Made Simple" bookleL The following descriptions
wiii aid in choosing the settings that wiii 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.
BE[ORE OOOKINIB AFTER COOKING
o Always place a pan on the surface unit before you turn it - Make sure surface unit is turned off.
on. To prevent damage to range, never operate sur [ace ................................ possible.
unit without a pan in place.
o NEVER use the cooktop as a storage area for food or
cookware.
I}BR|N61 OOOKING
Be sure you know which knob controls which su trace
unit. Make sure you turned on the correct surface unit.
o Begin cooking on a higher heat setting then reduce to a
lower setting to complete the operation. Never use a
high heat setting foe extended cooking.
o NEVER allow a pan to boil dry. This could damage the
pan and the appliance.
OTHEBT[PS
- If cabinet storage is provided directly above cooking
surface, limit it to items that are infrequenti}_ used and can
be safek stored in an area subjected to heat. Tempera-
tures may be unsafe for Ternssuch as volatile liquids.
cleaners oHaerosol sprays
• @EVEBleave an] items, especially plastic items, on the
cooktop. The hot air from the vent may ignite flammable
items, melt or soften plastics, or increase pressure in
closed containers causi[_g them to b_rst.
• NEVER allow aluminum foil. meat probes or any other
NEVEB touch cooktop until it has cooled. Expect some metal object, other than a pan on a surface dement to
parts of the cooktop, especiafly around the surface units contact heating elements.
to become warm or hot during cooking. Use potholders o NEVER store heavy items above the cooktop that could fal
to protect hands, and damage it.
4
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