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Setting Surface ControRs
Models with Coil Surface Elements
Nete:The size and type ef
utensil used, and the
ameunt and type ef feed
being coeked will influ-
ence the setting needed
fer best coeking results.
Setting Surface ControB
1. Phce the pan on the surface ebment.
2. Push in and turn the surface ebment controUknob to desired setting.
3. The surface signaUHghtwill glow when one or more elements are turned on. Always turn
the element off before removing the pan.
Setting Type ef Ceeking
HI (MAX) Start most foods, bring water to a boil, pan broiling.
5 (MED) Maintain a slow boil, thicken sauces and gravies, steam vegetables.
2-4 (MED=LOW) Keep food cooking, poach, stew.
LO (MIN) Keep warm, melt, simmer.
*The suggested settings found in the chart above are based on cooking in medium thickness
aluminum pans with lids. Settings may vary when using other types of pans.
De net place items such as salt and pepper shakers, speen helders er
ptastic wrappings on top of the cooktop when it is in use. These items could melt or
ignite. Potholders, towels or wood could catch fire if placed too close to the element.
Sebcting Surface Cooking Cookware
Cookware should have flat bottoms that
make good contact with the entire surface
heating element, Check for flatness by
rotating a ruler across the bottom of the
cookware (See Figure 5), Be sure to follow
the recommendations for using cookware
as shown in Figure 6,
Note: The size and type of cookware
used wiii influence the setting needed
for best cooking results. Figure 5
Cookware Material types
Cerrect lncerrect
w
t"
® Fmatbottom and straight
sides.
® Tight fitting lids.
® Weight ofhandmedoesnot
timtpan. Paniswell
balanced.
o Pansizesmatchthe
amountoffoodto be
prepared andthe sizeof
the surfaceelement.
®Madeofa materiamthat
conductsheatweml.
® Easy to clean.
® Always match pot diameter
to elementsurface
diameter.
® Curved and warped pan
bottoms.
_4 I,_
® Pan overhangs ebment by
more than one=half inch.
® Pan is smambr than
element.
o Heavy handle timtspan.
Figure 6
The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom,
The most popular materials available are:
ALUMINUM =Excellent heat conductor, Some types of food wiii cause it to darken (Anodized aluminum cookware resists
staining & pitting), if aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will
resemble scratches, Remove these marks immediately,
COPPER - Excellent heat conductor but discolors easily, May leave metal marks on ceramic glass (see Aluminum above),
STAINLESS STEEL -Slow heat conductor with uneven cooking results, is durable, easy to clean and resists staining,
CAST IRON - A poor heat conductor however will retain heat very well, Cooks evenly once cooking temperature is
reached, Not recommended for use on ceramic cooktops,
PORCELAIN-ENAMEL en METAL - Heating characteristics wiii vary depending on base material, Porcelain-enamel
coating must be smooth to avoid scratching ceramic cooktops,
GLASS - Slow heat conductor, Not recommended for ceramic cooktop surfaces because it may scratch the glass,
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