How To Set The Appliance For Cooktop Cooking - Samsung NE59N6650 Series User Manual

Cooktop cooking
Hot surface indicator
• Comes on when the unit is turned on or hot to the touch.
• Stays on even after the unit is turned off.
• Glows until the unit is cooled to approximately 150 °F.
Cooking areas
• The cooking areas on your range are identified by permanent circles on the glass
cooking surface. For the most efficient cooking, fit the pan size to the element size.
• Pans should not extend more than ½" to 1" beyond the cooking area.
When a control is turned on, a glow can be seen through the glass cooking surface. The
•
element will cycle on and off to maintain the preset heat setting, even at high settings.
• For more information on selecting proper types of cookware, refer to the section
"Using the proper cookware" on page 23

How to set the appliance for cooktop cooking

NOTE
The knob illumination around the knob turns on when the knob is turned on.
CAUTION
• The surface elements may be hot and burns may occur. Do not touch the surface elements
until they have cooled down sufficiently.
• At high or medium-high settings, never leave food unattended. Boilovers cause smoking
and greasy spillovers may catch on fire.
• Be sure you turn the control knob to OFF when you finish cooking.
22 English
NE59N6650W_DG68-01049A-01_EN+MES+CFR.indb 22
Surface unit control knob
2
A
1
Single (Left rear, Right rear) Dual (Left front)
Push the knob in.
1.
2. Turn in either direction to the setting you want.
3. For the Dual and Triple burners, you need to select the number of burners you
want on.
• Position A : Turns on a Single burner on the Dual or Triple Burner.
• Position B : Turns on two burners of the Dual burner or Triple burner
• Position C : Turns on the 3 burners of the Triple burner.
CAUTION
The area between the high and off settings is not appropriate for cooking.
Recommended settings
SETTING
HIGH Starting most foods, bringing water to a boil, pan broiling
MEDIUM HIGH Continuing a rapid boil, frying, deep fat frying
Maintaining a slow boil, thickening sauces and gravies,
MEDIUM
steaming vegetables
Keeping foods cooking, poaching, stewing
MEDIUM LOW
LOW Keeping food warm, melting, simmering
2
2
A C
B
1
1
B
Triple (Right front)
TYPE OF COOKING
7/10/2018 12:10:12 PM