Until you get used to the settings, use
the following as a guide. For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
SETTING
RECOMMENDED USE
HI l To start foods cooking.
l To bring liquids to a boil.
Medium-high l To hold a rapid boil.
l To fry chicken or pan-
cakes.
Medium
l For gravy, pudding and
(opposite OFF) icing.
l To cook large amounts of
vegetables.
l To keep food cooking
Solid element surface units
Solid element surface units are made of
heavy cast-iron to provide even cooking.
Each surface unit has a built-in protective
limiter as a safety feature.
The limiter senses uneven cooking
temperatures when:
l A pan boils dry.
l A pan is removed and the surface unit is
left on.
l The bottom of the pan is too large or too
small for the surface unit. This will result in
longer cooking times.
l The bottom of the pan is rounded,
warped, ribbed or dented and does not
make full contact with the surface unit.
The limiter will automatically reduce the heat
level to provide even cooking temperatures
and to protect the surface unit.
NOTE: Solid element surface units stay hot
for a long time. Do not use the HI setting for
long periods of time or leave pans on hot
surface units when cooking is done. Burned
food and damage to the cookware could
result. You may want to turn the surface unit
off a few minutes before you finish cooking.
Before placing a pan on solid element
surface units for the first time, heat on HI
setting for five minutes. The surface units
will give off smoke as the protective coating,
applied at the factory, finishes bonding to the
surface.
Burn and Fire Hazard
Be sure all control knobs are turned to
OFF and the Power On Light(s) is OFF
when you are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally left
ON.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with the
surface units. Do not use cookware with
rounded, warped, ribbed (such as some
porcelain enamelware) or dented bottoms.
You can, however, use the newer cook-
ware available with slightly indented bottoms
or very small expansion channels. This
cookware is specially designed to provide
the good contact needed for best cooking
results.
Also, woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most stores that sell
housewares.
l The pan should have straight sides and a
tight-fitting lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
l The pan material (metal or glass) affects
how fast heat transfers from the surface unit
through the pan material and how evenly
heat spreads over the pan bottom. Choose
pans that provide the best cooking results.
l Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
7
(28 pages)
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