Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
NOTE:
boil. Reduce heat setting after water boils.
●
At
Medium High settings, never
the
Medium High—(Setting halfway between
and
food unattended.
cause smoking; greasy
MED) Maintains a fast boil on large amounts of food.
catch fire.
and brown; keeps food at a medium
●
At Medium Low and LO settings, melt chocolate
boil or simmer.
and butter on a small surface unit.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long
cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
TIPS
Cookware
medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
RIGHT
Cast-iron and coated cast-iron cookware are slow to
heat, but generally cook evenly at low to
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
not extend over
Not over 1 inch
edge of the surface unit more than inch.
WRONG
Over 1 inch
Deep Fat Frying
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
hood clean from grease.
Wok Cooking
We recommend that you use only
Do not use woks that have
a flat-bottomed wok. They are
support rings. Use of these
available at your local retail store.
types of woks, with or without
the ring in place, can be dangerous.
Placing the ring over the surface
cause a build-up of heat
chrome
Do not try to use
such woks without the ring. You
could be seriously burned if the
wok tipped over.
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