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Surface Cooking
Surface Controls
Use to turn on the surface elements. An
infinite choice of heat settings is available
from LOW to HIGH. The knobs can be set
on or between any of the settings.
SETTING THE CONTROLS
1.
Place pan on surface element.
2.
Push in and turn the knob in either
direction to the desired heat setting.
➢
The backguard is marked to
identify which element the
knob controls. For example,
indicates right front
element.
3.
There is an indicator light by each pair
of control knobs. When one or both of
the surface control knobs is turned on,
the light will turn on. The light will turn off
when the surface element(s) is turned
off.
4.
After cooking, turn knob to OFF. Re-
move pan.
DUAL ELEMENT
The cooking surface is equipped with a
dual element located in the right front posi-
tion. To operate, push in on the control
knob and turn to the left to control the large
element, or push in and turn to the right to
control the small element.
CAUTION:
Before Cooking
➢
Always place a pan on the surface
unit before you turn it on. To prevent
damage to range, never operate sur-
face unit without a pan in place.
➢
NEVER use the cooktop as a storage
area for food or cookware.
During Cooking
➢
Know which knob controls which sur-
face unit. Make sure you turned on
the correct surface unit.
➢
Begin cooking on a higher heat set-
ting then reduce to a lower setting to
complete cooking. Never use a high
setting for extended cooking.
➢
NEVER allow a pan to boil dry. This
could damage the pan and the appli-
ance.
➢
NEVER touch cooktop until it has
cooled. Expect some parts of the
cooktop, especially around the sur-
face units, to become warm or hot
during cooking. Use potholders to
protect hands.
After Cooking
➢
Clean up messy spills as soon as
possible.
Other Tips
➢
If cabinet storage is provided directly
above cooking surface, limit it to items
that are infrequently used and that
can be subjected to heat.
Temperatures may be unsafe for
items such as volatile liquids, clean-
ers or aerosol sprays.
➢
NEVER leave any items, especially
plastic items, on the cooktop. The
hot air from the vent may ignite flam-
mable items, melt or soften plastics,
or increase pressure in closed con-
tainers causing them to burst.
➢
NEVER allow aluminum foil, meat
probes or any other metal object,
other than a pan on a surface ele-
ment, to contact heating elements.
SUGGESTED HEAT SETTINGS
The size, type of cookware and cooking
operation will affect the heat setting. For
information on cookware and other factors
affecting heat settings, refer to “Cooking
Made Simple” booklet.
HIGH:
Use to bring liquid to a boil. Always reduce
setting to a lower heat when liquids begin to
boil or foods begin to cook.
MED. HIGH (8-9):
Use to brown meat, heat oil for deep fat
frying or sauteing. Maintain fast boil for
large amounts of liquids.
MEDIUM:
Use to maintain slow boil for large amounts
of liquids and for most frying operations.
MED. LOW (3-4):
Use to continue cooking covered foods or
to steam foods.
LOW:
Use to keep foods warm and melt choco-
late and butter.
