16
Operation
Operation
Surface Operation
17
Surface Operation
About the Cooktop Surface Elements
Single radiant elements will have one round outline pattern shown on
the cooktop and should be used when cooking with smaller cooking
vessels. Dual radiant elements allows the user to set the smaller inner
element alone or both the inner and outer elements may be used
together when using medium to larger sized cookware. Triple element
allows the use to set the smaller inner element, both inner and middle
elements or all three elements if using larger sized cookware such as a
stock pot.
Surface Burner Element
Push in and turn the control knob counterclockwise
to the desired setting. The element will cycle on
and off to maintain the desired heat setting. When
finished, turn all controls to “OFF.”
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They are located in the
center of the glass rangetop. The hot surface indicator light will glow
red when the corresponding element is heated. The light will remain
on after turning off the control knob until the corresponding element
has cooled to a safe temperature.
Surface Cooking Tips
• The minimum pot or pan (vessel) diameter recommended is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.
Surface Heat Settings
Note:
The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Cooking Vessels
Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use in the range and it is
not necessary to replace your present domestic vessels with
commercial cookware. This a matter of personal choice. As with any
cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and
convenience.
Note:
When using big pots, it is recommended to use the center
elements. There is more room in the center and potential cleanup of
the appliance due to staining or discoloration will be minimized.
Heat Setting
Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
