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Surface
Cooking
FEATURE
OVERVIEW
• Setting WarmerZone
Controls
WARMER ZONE
OFF
Hi
Operating the Warmer (Warm & Ready TM) Zone
The purpose of the Warmer Zone is to keep hot cooked foods at serving temperature. Use
the warmer zone to keep cooked foods hot such as: vegetables, gravies, casseroles, soups,
stews, breads, pastries and oven-safe dinner plates. Always start with hot food. It is not
recommended to heat cold food on the Warmer Zone.
All food placed on the warmer zone should be covered with a lid or aluminum foil to maintain
quality. For best results, when warming pastries or breads, the cover should have an
opening to allow moisture to escape. De not use plastic wrap to cover food. Plastic may
melt onto the surface and be very difficult to clean.
Use only plates, utensils and cookware recommended for oven and cooktop use on the
WarmerZone.
Always use potholders or oven mitts when removing food from the warmer
zone as cookware and plates will be hot.
HOTSURFACE
H
,A
Figure 1
To Set the Warmer Zone Control:
1. To set the control, push in and turn the knob. The temperatures are approximate, and
are designated by HI, MED and LO. However, the control can be set at any position
between HI and LO for different levels of heating.
2. When done, turn the control to OFF. The Warmer Zone Hot Surface indicator light witl
remain on until the Warmer Zone cools to a moderate level (See Figs. 1 and 2). V_I
Z
Temperature Selection !:_
Refer to the Warmer Zone table for recommended heating levels (Fig. 3). If a particular food _
is not listed, start with the medium level, and adjust as needed. Most foods can be kept at
serving temperatures by using the medium level.
The Warmer Zone will not glow red when it is hot, but becomes hot enough to
cause burns. Avoid placing hands on or near the Warmer Zone until the Warmer Zone Hot
Surface indicator light is off.
Control
Indicator Light
Warmer Zone
Control IndicatorLight
Warmer Zone Recommended Food
Settings Table
Food Item
Heating
Level
Hot Beverages HI
Fried Foods HI
Vegetables MED
Soups (Cream) MED
Stews MED
Sauces MED
Meats MED
Gravies LO
Eggs LO
Dinner Plates with Food LO
Casseroles LO
Breads/Pasteries LO
Figure 2 Figure 3
11
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