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_'ooking Guide for Using the Heat Settings
HI
Quick start for cooking; bring water to boil.
MED HI
Fast fry, pan broil; maintain
fast boil on
large amount of food.
MED--Sautd
and brown; maintain slow boil on large
amount of food.
LO
Cook after starting at HI; cook with little water
in covered pan.
WM
Steam rice, cereal; maintain
serving
temperature
of most foods.
NOTE:
• At HI, MED HI, never leave food unattended•
Boilovers
cause smoking;
greasy spillovers
may
catch fire.
• At WM, LO, melt chocolate, butter on a small unit.
Light over the Surface Units
Push the surface light switch button located under the control panel and the
light comes on. Push again and the light goes off.
SURFACE C00KWARE TIPS
Cookware
Use medium-
or heavy-weight
cookware.
Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron
cookware are slow
to absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be fiat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1inch.
Right
Not over 1 inch
Wrong
Over 1 inch
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously.
Watch food frying at high temperatures.
Keep range and hood clean from grease.
(_'(mlimted
ne,_tpage)
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