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Surface Cooki g
See Surface Cooldng Chart on pages 8-9.
_finite Heat Controls
"four' surface units and controls are
designed to give you an infinite HI
choice of heat settings for' surface
unit cooking_ IVIED
At HIGH position, there is a slight HI
detent so control "clicks" at this
position; "click" on HIGH marks MED
the highest setting; the lowest
setting is between the words
LOW and OFE In a quiet kitchen
you may hear slight "clicking" LOW
sounds during cooking, indicating
heat settings selected are being
maintained. WM
Switching heats to higher settings
always shows a quicker change than
switching to lower settings.
How to Set the Controls
Cooking Guide
for Using Heats
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water' in covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods_
NOTE:
I_ At HIGH, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spi!lovers may
catch fire.
2. At WARM, LOW, melt
chocolate, butter on small unit..
Step 1: Grasp control knob and
push in, ,
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Be sure you turn control to OFF
when you finish cooking, An
indicator light will glow when ANY
heat on any surface unit is on.
Home Cannh g
Canning should be done on
cooking top only.
In surface cooking of foods other
than canning, the use of large-
diameter cookware (extending more
than 1-inch beyond edge of trim ring)
is not recommended. However, when
canning with water-bath or pressure
canner, large-diameter cookware
may be used, This is because boiling
water temperatures (even under
pressure) are not harmful to cooktop
surfaces surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
COOKWARE FOR FRYING OR
BOILING FOODS OTHER THAN
WATER. Most syrup or' sauce
mixtures--and all types of frying--
cook at temperatures much higher
than boiling water. Such
temperatures could eventually harm
cooktop surfaces surrounding
heating units
Observe the following points
in canning:
i, Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit.)
2. Be sure canner fits over' center
of surface unit, If your' range does
not allow canner to be centered on
surface unit, use smaller-diameter
cookware for good canning results..
3. Fiat-bottomed canners give best
canning results. Be sum bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or' rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT
WRONG
4. When canning, use recipes flora
reputable sources Reliable recipes
are available from the manufacturer
of your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agricultu re
Extension Service_
5. in following the recipes,
remember that canning is a process
that generates large amounts of
steam,. Be careful while canning to
prevent burns from steam or heat,.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed The
process may be improved by:
(i) using a pressure canner; and
(2) for fastest heating of large
water quantities, begin with HOT
tap water' and cover canner with lid.
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