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OPERATION
CooktopCooking
The sign near each control knob
shows you which element is turned
on by that knob
®0
QO O0 O0
LEFT LEFT RIGHT
FRONT REAR REAR
RIGHT
FRONT
HI
MED
LO
Used for quick starts, such as
bringing water to a boil.
Used for stow boiling and
sauteing
Used for steaming foods or
keeping cooked foods at
serving temperature
Water-bath or pressure canners and
large diameter pots extending more
than 1" 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@ and Kerr@, and the
Department of Agriculture Exten-
sion Service,
4. Use caution while canning, to
prevent burns from steam or heal
1. Push down to turn
the knob,
2. Turn the
knob to
the
setting
preferred°
!
/
/ . _./"
When any surface unit is on, the
surface unit indicator light will be on.
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