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¢00ktn l
Surface Controls
Use to turn on the surface elements. An infinite 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 element.
2. Push in and turn the knob in either direction to
the desired heat setting. O O
• The control panel is marked to identify Front oOo
which element the knob controls. For
example, the graphic at right indicates left front element.
3. There is an element indicator light on the control panel.
When any surface control knob isturned on, the light will
turn on. The light will turn off when all the surface
elements are turned off.
When a control is turned on, a glow can be seen through
the smoothtop surface. The element 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 individualelements will
determine 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 11.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° Fand 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
maintaining 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, saut& 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 elements offer an even higher speed for
boiling liquids.
9
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