Summit CR4B23T, User'S Manual And Installation Instructions

Page: 14 / 28

13
To turn OFF the Cooking Zone
①
After the cooking is complete, touch the pad to 0 to turn off the Cooking Zone.
The corresponding Cooking Zone display will turn off. ( Remember that the burner is
still hot while the Residual Heat Indicator is lit. )

If the POWER ON/OFF pad is selected, all Cooking Zones will shut off.
Functions and uses of power levels
Setting Function Used for
7-8 Heaving browning,
deep fat frying Browning meals, heating oil for
deep fat frying, sautéing,
maintaining a fast boil for large
amounts of liquid
6-7 Roasting, frying Frying meats, chops,
pancakes, sausages, eggs
4-5 Boiling,
general cooking Cooking larger quantities,
soups and stews, steaming
potatoes, cooking meat stock
or bouillon
3-4 Steaming Steaming vegetables,
braising meats
2-3 Simmering Simmering rice or milk-based
dishes, steaming
smaller quantities of
potatoes and vegetables,
heating ready-to-serve meals
1-2 Melting Fluffy omelets, keeping
dishes warm, melting butter
or chocolate
NOTE: These settings are recommended guidelines for cooking. You may need to
adjust the power level for the type of food and pan.
GENERAL NOTES ON USING THE APPLIANCE:

All foods should be covered with a lid or aluminum foil to maintain food quality.

When warming pastries and bread, the cover should have an opening to allow
moisture to escape.

Do not use plastic wrap to cover foods. Plastic may melt onto the hot surface and
be very difficult to clean.

Use only cookware and dishes recommended as safe for cooktop use.

Always use potholders when removing foods from the Cooking Zones as cookware
and plates will be hot.

Never warm food for longer than one hour (eggs for 30 minutes), as food quality
may deteriorate.

Do not heat very cold food on a Cooking Zone.

The quantity and type of food being heated may affect the required heat setting.

Do not use large pots or large amounts of food as this may cause uneven heating.

Always heat food to proper food temperatures. USDA recommends food
temperatures between 140° and 170°F (except pastries).