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Idiomas disponibles
Idiomas disponibles
USING THE SURFACE COOKING ELEMENTS
Throughout this manual, features and appearance may vary from your model.
SURFACE COOKING CONTROLS
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Your surface elements and controls are designed to give you a variety of heat settings for surface element cooking.
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At both LO and HI positions, there is a slight niche, so the control clicks at those positions. Hi marks the highest
setting; LO marks the lowest setting.
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In a quiet kitchen, you may hear slight clicking sounds during cooking, indicating heat settings selected are being
maintained.
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Switching heats to higher settings always shows a quicker change in temperature than switching to lower settings.
HOW TO SET THE CONTROLS
HEAT SETTING GUIDE
COOKING TIPS
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Use medium- or heavyweight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and
coated cast-iron cookware is slow to absorb heat., but generally cooks evenly at low or medium heat settings. Steel
pans may cook unevenly if not combined with other metals.
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Do not overfi ll cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods
frying at high temperatures. Keep range and hood clean from accumulated grease.
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To conserve the most cooking energy, pans should be fl at on the bottom, have straight sides and tight-fi tting lids.
Match the size of the saucepan to the size of the surface element. A pan that extends more than an inch beyond the
edge of the drip pan, traps heat, which causes "crazing" (fi ne hairline cracks) on porcelain, and discoloration ranging
from blue to dark gray on chrome drip pans.
OPERATION INSTRUCTIONS
1. Push the control knob in.
2. Turn either clockwise or counterclockwise to the desired heat setting.
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The control must be pushed in to set only from the OFF position.
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When the control is in any position other than OFF, you can turn it without pushing in.
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Be sure you turn the control to OFF when you fi nish cooking. An indicator light will glow
when ANY surface element is on.
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HI - Quick start for cooking; bring water to a boil.
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MEDIUM HIGH - Fast fry, pan broil; maintain a fast boil on a large amount of food.
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MED - Sauté and brown; maintain a slow boil on a large amount of food.
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MEDIUM LOW - Cereal; maintain the serving temperature of most foods.
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LO - Cook after starting at HI; cook with little water in in a covered pan. Use to steam rice.
NOTE:
1. At HI or MEDIUM HIGH, never leave food unattended. Boil overs cause smoking; greasy
spillovers may catch fi re.
2. At LO, melt chocolate, butter on a small element.
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