SURFACE COOKING
Your surface units and controls are designed to give
you an infinite choice of heat settings for surface unit
cooking. At both OFF and HI the control “clicks” into
position.
When cooking in a quiet kitchen, you may hear slight
“clicking” sounds—an indication that the heat settings
you selected are being maintained.
Switching to higher heat settings always results in a
quicker heat change than switching to lower settings.
Cooking Guide for Using Heat Settings
HI—Bring water to boil.
Medium High—Fast fry, pan broil; maintain fast boil
on large amount of food.
MED—Saute and brown; maintain slow boil on large
amount of food.
Medium Low—Cook after starting at HI; cook with
little water in covered pan.
LO—Steam rice, cereal; maintain serving
temperature of most foods.
NOTE:
At HI or Medium High, never leave food unattended.
Boilovers cause smoking; greasy spillovers may
catch on fire.
At LO, melt chocolate, butter on a small unit.
HI
OFF
LO
ME
D
Medium
High
Medium
Low
How to Set the Controls
1. Grasp the control knob and
push it in.
2. Turn either clockwise or
counterclockwise to the
desired heat setting.
The control must be pushed in to set only from
the OFF position. When the control is in any
position other than OFF, it may be rotated
without pushing it in.
Be sure you turn the control knob to OFF when you
finish cooking.
An indicator light will glow when ANY heat on any
surface unit is on.
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium 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 should not extend over the
edge of the surface unit more than 1 inch.
Right
Wrong
NOT OVER 1 INCH
OVER 1 INCH
SURFACE COOKWARE TIPS
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