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OPERATION
RadiantCooktopCooking(cont.)
Ifyou don't
know if your
cookware is
flat on the
bottom, try this test. Turn your pan
upside down on the countertop, and
place the edge of a ruler flat against
the surface of the pan. Rotate the
ruler in a full circle, checking as you
turn for any space between the two
surfaces. The bottom of the pan and
the edge of the ruler should fit flush
against each other all the way across,
Stainless Steel: Highly
recommended for use with your new
cooktop. Especially good with a clad
bottom. r__[e] -e
Aluminum: Heavyweight aluminum
cookware recommended.
Cast Iron: Cast-iron cookware that
is completely covered with porcelain
enamel is recommended. Cast iron that
is not covered withporcelain enamel
may scratch the glass- ceramic surface
of the cooktop.
Copper Bottom: Has good
performance, but itcan leave a
residue on the cooktop surface if
allowed to boil dry.
Glass-Ceramic or Stoneware:
Usable. Check for rough edges or
burrs, which may scratch the cooktop
surface.
When the knobs are turned on, coils
beneath the glass radiate heat
through the glass to the cooking
utensil. ItwiIFtake a few moments for
the coils to heat; as they do, a red
glow can be seen below the surface
of the cooktop.
Every radiant surface unit has a
temperature limiter.
The temperature limiter protects the
glass cooktop from getting too hot.
The temperature limiter may cycle
the units off for a time if:
•The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pen on the unit.
8
HI For quick starts, such as
bringing water to a boil.
MED For slow boil and sauteing.
LO For steaming foods or keeping
cooked foods at serving
temperature.
1. Push down to turn ('/. I
the knob,
2. Set on or between f]
numbers for %
desired heat.
The Unit On Indicator Light will glow
when any cooking zone is activated.
20P2562 ENV01
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