9
Setting Surface Controls
Setting Surface Controls
Radiant surface element settings
The suggested settings below are based when cooking with
medium-weight aluminum pans with lids. Settings may vary
when using other types of pans.
Suggested settings for single and dual (some models) radiant
surface elements
Radiant surface elements may appear to have
cooled after they have been turned off. The
glass surface may still be hot and burns may occur if the glass
surface is touched before it has cooled sufficiently.
Do not place plastic items such as salt and
pepper shakers, spoon holders or plastic wrappings on top of
the range when it is in use. These items could melt or ignite.
Potholders, towels or wooden spoons could catch fire if placed
too close to the surface elements.
Do not allow aluminum foil, empty glass-
porcelain cookware or ANY material that can melt to make
contact with the ceramic cooktop. If these items melt on the
cooktop they may damage the ceramic cooktop
Single radiant surface elements (all models)
To operate the single radiant element:
1.
Place correctly sized cookware on single radiant surface
element.
2. Push in and turn the surface control knob in either direction
to the desired setting (
Figure 3
).
3. When cooking is complete, turn the radiant surface element
off before removing the cookware.
Important notes:
•
For efficient cooking, turn off the element several minutes
before cooking is complete. This will allow residual heat to
complete the cooking process.
•
The surface control knobs do not have to be set exactly on
a particular spot. Use the graphics provided as a guide and
adjust the control knob as needed. Each surface element
provides a constant amount of heat at each setting.
•
Refer to the suggested radiant surface element settings for
suggested power level settings (
Table 1
). A glowing red
surface heating area extending beyond the bottom edge of
the cookware indicates the cookware is too small for the
surface heating area.
Table 1: Suggested settings for various cooking needs
Settings
Type of Cooking
High (HI-9)
Start most foods, bring water
to boil, pan broiling
Medium high (7-8)
Continue a rapid boil, fry,
deep fat fry
Medium (5-6)
Maintain a slow boil, thicken
sauces and gravies, steam
vegetables
Medium-low ( 2-4)
Keep foods cooking, poach,
stew
Low (LO-1)
Keep warm, melt, simmer
Figure 3: Single radiant element control
