11
OPERATING INSTRUCTIONS
SURFACE COOKING CONTROLS
The surface heating elements of the appliance are
designed for a variety of heat settings.
At both the HI and LO positions, there are slight
indents and the knob will click into place in these
positions. HI indicates the highest setting. LO
indicates the lowest setting.
A sound of clicking may be heard from the
appliance during use. This is normal and indicates
that the heat setting selected is being maintained.
Changing to a higher heat setting will happen faster
than changing to a lower heat setting as it will take
time for the heat to dissipate.
SETTING THE CONTROLS
1. Push the control knob in.
2. Turn to the desired heat setting.
The knob only needs to be pushed in when moving
out of the “OFF” position. When the knob is in any
position other than “OFF”, it can be turned without
pushing in.
Ensure that the element is turned off when cooking
is fi nished. An indicator light will glow when any
heating element is turned on.
HEAT SETTING GUIDE
• HI - quick start for cooking; bringing water to a
boil
• MEDIUM HIGH - Fast fry; pan broil; maintain a
fast boil on a large amount of food
• MED - Sauté and brown; maintain a slow boil
on a large amount of food
• MEDIUM LOW - Cereal; maintain the serving
temperature of most foods
• LO - Cook after starting at HI; cook with little
water in a covered pan; use to steam rice; melt
chocolate or butter
Never leave food unattended while cooking. Boil
overs cause smoking. Greasy spill overs may catch
fi re.
SURFACE COOKING TIPS
Use medium or heavyweight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware is slow to
absorb heat, but generally cooks evenly at low or
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
Do not overfi ll cookware with fat that may spill over
when adding food. Frosty foods bubble vigorously.
Watch foods frying at high temperatures. Keep
range and hood clean from accumulated grease.
To conserve the most cooking energy, pans should
be fl at on the bottom, have straight sides and tight-
fi tting lids. Match the size of the saucepan to the
size of the surface element. A pan that extends more
than an inch beyond the edge of the drip pan traps
heat, which causes “crazing” (fi ne hairline cracks)
on porcelain, and discoloration ranging from blue
to dark gray on chrome drip pans.
