Surface Cooking - JENN-AIR JED8430BDB Guía De Uso Y Cuidado

S
URFACE
Cooktop At A Glance
1 - Left Rear
2 - Left Front
Hot Surface Indicator Lights
The cooktop has Hot Surface Lights located next to the elements.
These lights indicate when the adjacent cooking area is hot to the
touch even after the control has been turned off. The red light
will remain on until the area has cooled.
Surface Controls
Use to turn on the surface elements. An infinite choice of
heat settings is available from Lo to Hi. The knobs can be set
on or between any of the settings.
Setting the Controls
1. Place pan on surface element.
2. Push in and turn the knob in either direction to the desired
heat setting. When the control is in any position other than
OFF, it may be turned without pushing down.
• When the control knob is turned ON, the ring around
the control knob will glow.
• The cooktop surface is marked to identify which
element the knob controls.
3. When an element is turned ON, the cooking area will heat
up and the red glow of the heating element will be seen
through the glass-ceramic top. It is normal to see the red
glow of the element whenever it cycles ON. The elements
will cycle on and off for all control settings except Hi.
4. After cooking, turn knob to OFF. Remove pan.
C
OOKING
3 - Right Front
(dual element)
4 - Right Rear
Suggested Heat Settings
The size, type of cookware and cooking operation will affect the
heat setting.
Med. Hi
(7-10): Use
to brown
meat, heat oil
for deep fat
frying or
sauteing.
Maintain fast
boil for large
amounts of
liquids.
Hi: A fast heat to start
cooking quickly and to
bring liquids to a boil or
blanch. Always reduce
setting to a lower heat
when liquids begin to boil
or foods begin to cook.
Dual Element
The cooking surface is equipped with
a dual element located in the right
front position. To operate, push the
control knob in and turn to the right
to control the small element, or push
in and turn to the left to control the
large element.
4
Medium (4-6): For foods cooked
in a double boiler, sauteing, slow
boil of large amounts of food, and
most frying.
Med. Lo
(2-3): Use to
stew, steam,
simmer; to
continue
cooking foods
started on
higher
settings.
Lo: Maintaining serving
temperatures of foods,
simmering foods, melting
butter or chocolate.