9
8
Surface Cooking Guide - Suggested Heat Setting
Food
Start at Setting
Complete at Setting
Rice
Hi - cover, bring water
Lo - cover, finish timing
to a boil
according to directions
Chocolate
Lo - until melted
Candy
Lo - cook
Follow recipe
Pudding,
Lo - cook according to
pie filling
directions
Eggs - in shell
Hi - cover, bring to boil
OFF - let set to desired doneness
Fried
Hi - until pan is hot
Lo - Med, cook to desired doneness
Poached
Hi - bring water to boil
Lo - finish cooking
Sauces
Hi - melt fat
Lo - Med, finish cooking
Soup, stews
Hi - heat up liquid
Lo - Med, finish cooking
Vegetables
Hi - cover, bring salted
Lo - Med, finish cooking until
fresh, frozen
water to a boil
desired tenderness is reached
Vegetables
Hi - preheat skillet
Lo - Med, finish cooking until
desired tenderness is reached
Breads, french
Med-Hi, preheat skillet
Lo - cook to desired browness
toast, pancakes
Cooked cereals, Hi - cover, bring water
Lo - Med, add cereal and cook
grits, oatmeal
to boil
according to directions
Bacon, sausage
Hi - preheat skillet
Med, cook to desired doneness
Swiss Steak
Hi - melt fat,
Lo - add liquid, cover, simmer
Med-Hi, to brown meat
until tender
Chicken, fried
Hi - melt fat
Lo - cook until tender
Med-Hi to brown crust
Hamburgers
Hi - preheat skillet
Med, to brown meat and cook to
Pork chops
desired doneness
Pastas
Hi - bring salted water to Med, maintain boil until tender
a boil; add pasta slowly
36” W. Radiant / Induction Cooktop
36” W. All Induction Cooktop*
NOTE:
The induction elements are represented by dots on the glass.
INDUCTION
INDUCTION
HOT
REAR
FRONT
HOT
REAR
FRONT
INDUCTION
INDUCTION
INDUCTION
INDUCTION
INDUCTION
INDUCTION
HOT
REAR
FRONT
HOT
REAR
FRONT
HOT
REAR
FRONT
*(30” W. all induction cooktop with four elements is the same as the 36”
W. without the two elements to the far left)
HOT
REAR
FRONT
