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Cooktop Comparison Surface Controls Surface Cookware Tips
Cooking Guide for Using Heat Settings
HI—Quick start for cooking; brings water to boil.
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amount of food.
MED—Sauté and brown; maintains a slow boil on
large amounts of food.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Steam rice, cereal; maintains serving temperature
of most foods. Slow cooking and simmering. At LO
settings, melt chocolate, butter on a small unit.
NOTE: At HI and Medium High never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch fire.
OFF
LO HI
MED
Medium
Low
Medium
High
Wok Cooking Deep Fat Frying
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
Do not use woks that have
support rings. Use of these
types of woks, with or without
the support ring in place, can
be dangerous. Placing the ring
over the surface unit will
cause a build-up of heat that will damage the
porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned
if the wok tipped over.
Do not overfill cookware with fat that may spill over
when adding food. Frosty foods bubble vigorously.
Watch food frying at high temperatures. Keep range
and hood clean from grease.
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
Right Wrong
Not over 1 inch Over 1 inch
9
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