Fisher & Paykel OR305SDPWSX Tips for using the elements, Cooking tips, Elements usage table

US CA

30Using your ceramic glass cooktop

Tips for using the elements

The ‘Element on’ indicator light glows red whenever an element is on.

After an element has been turned off, its ‘Hot surface’ indicator light will glow

red until the element surface has cooled down to a temperature that is safe to touch.

The elements will cycle on and off to maintain your selected heat setting. This is normal.

It is safe to place hot cookware from the oven, or another element, on the glass surface when the surface is cool.

Even after the elements are turned off, the glass surface retains enough heat to continue cooking. To avoid overcooking, remove pans from hot elements when the food is cooked. Avoid placing anything on a hot element until it has cooled completely (its ‘Hot surface’ indicator light has gone out).

You will need to experiment with the temperature settings to match your desired cooking result. For delicate cooking tasks requiring minimum heat, try turning the control knob below the lowest (1) marking.

Cooking tips

The higher settings are ideal for boiling, searing or frying.

For general cooking purposes, turn the control knob to a high setting to begin cooking and adjust as necessary. Once your pan is hot or your food has come to the boil, reduce the temperature to maintain a steady heat and cook your food through.

The following tables contain guidelines to show recommended heat settings for cooking different types of food.

Exact settings will depend on the type of cookware and quantity of food being cooked.

		Dual			Single
	element				element
			1			1		Warming
				3
				2
		2		4
		3		5
				6				Cooking
		4					7
		5					8
				9				Frying-
				10
		6		11				Roasting
		7		12
Elements usage table
Dial			Dial
setting		setting		Type of cooking
(Dual)		(Single)
OFF			OFF	Switched OFF.
1		1		For melting butter or
		2		chocolate.
1		2		To keep foods warm or
		3		heat small quantities of
2
		4		water.
2		4		To heat greater quantities
				of water, and to reheat
		5
3				and simmer soups and
		6
				stews.
3		6		Slow boiling, eg spaghet-
4		7		ti, soups, stews.
4		7		For all kinds of fried
				foods, steaks, cutlets and
5		8
				cooking without a lid.
		8		For browning meat,
				cooked
5		9		potatoes, fried fish and
		10		for boiling large quanti-
				ties of water.
6		11		Rapid frying, grilled
		12		steaks, etc.