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OPERATION
Radiant Cooktop Cooking
The Limiters will turn the radiant coils
on and off while cooking or canning.
This procedure helps maintain an
even cooking temperature without
allowing the cooking zones to overheat.
Water-bath or pressure canners and
large diameter pots extending more
than 1" beyond the edge of the
cooking zone 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 cooking zones.
1. Center canner over the cooking
zone.
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
Extension Service.
4. Use caution to prevent burns from
steam or heat.
It is normal to see the elements glow
red and then dark while cooking at
settings below HI. This cycling on and
off is used to maintain your selected
control setting. Cycling when the
selector is set on HI is due to poor
transfer of heat to cookware that is not
flat. The Temperature Limiters of the
cooking zones provide a protection
for your new cooktop.
HI Used for quick starts, such as
bringing water to a boil.
MED Used for slow boil and
sauteing.
LO Used for steaming foods or
keeping cooked foods at
serving temperature.
1. Push down to
turn the knob.
2Se,onor
between marks
for desired heat.
The UNIT ON indicator light will glow
when any cooking element is activated.
The right front cooking zone has two
sizes.
Large 9" cooking
zone setting
zone setting
• To use the large 9" cooking zone,
push to turn the small control knob
to the dual setting.
• To use the small 6" cooking zone,
push to turn the small control knob
to the single small setting.
8
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