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See Surface Cooking Guide on pages 8-9.
Your
surface units and controls are
designed to give you
an
infinite
choice of
heat
sctt
ings
for
surfiace
unit
cook
ing.
At both OFF and HIGH positions,
there is
a
slight niche
so
control
“cl icks”
at
those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFF. In
a
quiet
kitchen, you may hear
S1
ight
“cl
icking”
sounds during cooking,
indicating heat settings selected
arc
being maintained.
Switching heats to h
igher
settings
always show
a
quicker
change
than
switching to lower settings.
Step 1:
Grasp control knob and push in.
Step
2:
Turn either clockwise or counter-
clockwise to desired heat setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
HI
Quick start for cooking;
bring water to boil.
MED
Fast fry, pan broil; maintain
HI
fast boil on large amount of
food.
MED
Saute and brown; maintain
slow boil on large amount
of food.
LOW
Cook after starting at HIGH;
cook with little water in
covered pan.
WM Steam rice, cereal; maintain
serving temperature of most
foods.
NOTE:
1.
At HIGH, MED HI, never leave
food unattended.
Boilovers
cause
smoking; greasy
spillovers
may
catch fire.
2. At WARM, LOW, melt
chocolate, butter on small unit.
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.
6
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