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The Electronic Surface Element Control (ESEC)
The Electronic Surface Element Control ("ESEC") feature
includes 4 digital display windows. The ESEC feature provides
a numeric digital setting for 4 of the radiant surface element
positions on the cooktop, including shared settings at the left
front knob control position for both the left front radiant
element and the "Bridge" radiant element. Also the right front
control knob position shares settings for the dual radiant
element. These settings work the same way as normal knob
setting indicators work except the settings are displayed in
digital windows (Figures 1 thru 4).
@FF _s OFF
%
÷
h_
The available ESEC Display Settings ....
The ESEC control provides various heat levels from Hi (Fig. 2)
to Lo (Fig. 4) and OFF (Fig. 1). The settings from Hi to 3.0 , ................
decrease in increments of .5. The settings from 3.0 to Lo ........
(Simmer settings) decrease in increments of .2 for more Figure 1 Figure 2
precise settings of lower heat levels.
Use the chart (Fig. 5) to determine the correct setting for the
kind of food you are preparing. The Simmer settings are used
to simmer and keep larger quantities of foods warm such as
stews and soups. The lower Simmer settings are ideal for
delicate foods and melting chocolate or butter.
OF OF
Note: The size and type of cookware used will influence the ;
setting needed for best cooking results.
Radiant surface elements may appear to have %° °_
cooled after they have been turned off. The glass surface
may still be hot and burns may occur if the glass surface is
touched before it has cooled sufficiently.
Do not place plastic items such as salt and
pepper shakers, spoon holders or plastic wrappings on Figure 3 Figure 4
top of the range when it is in use. These items could melt or
ignite. Pothotders, towels or wooden spoons could catch fire if
placed too close to the surface elements.
Recommended Surface Cooking Settings
RECOMMENDED SETTINGS FOR SINGLE, BRIDGE & DUAL SURFACE ELEMENTS
Setting
HIGH (8 - Hi)
MEDIUM HIGH (5- 8)
MEDIUM (3- 5)
MEDIUM LOW (2 - 3)
LOW (Lo - 2)
Type of Cooking
Start most foods, bring water to a boil, pan broiling
Continue a rapid boil, fry, deep fat fry
Maintain a slow boil, thicken sauces and gravies, steam vegetables
Keep foods cooking, poach, stew
Keep warm, melt, simmer Figure 5
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