Solid element surface units, Cookware tips

Until you get used to the settings, us8 the followlng as a guide. For best results, start cooking at the high settings; then turn the control knob down to continue cooking.

SEl-flNG 1 RECOMMENDED USE I

HI l To start foods cooking.

lTo bring liquids to a boil.

Medium-high l To hold a rapid boil.

lTo fly chicken or pancakes.

	Medium	l	For gravy, pudding and icing.
		l To cook large amounts of
			vegetables.
Medium-low l To keep food cooking after
I			startina it on a hiaher settincr.
	LO	l	To keep food warm until ready
		I	to serve.	I

Solid element surface units

Before using a solid element surface unit for the first time, heat on HI setting for five minutes. The surface unlts will give off smoke as the protective coating, applied at the factory, finishes bonding to the surface.

Solid element surface units are made of heavy cast-iron to provide even.cocking. Each surface unit has a built-in protective limiter as a safety feature. The limiter senses uneven cooking temperatures and automatically reduces the heat level. The limiter will sense uneven heat when a pan boils dry or when a pan is removed and the surface unit is left on. The heat level may also be reduced automaticalfy if the bottom of the pan is not flat or if the pan is too large or too small for the element. This will result in bnger cooking times.

Solid elements hold heat bnger than conven- tional surface units. For best cooking results, use a high setting for only a short period of time. Then use a lower setting to complete the cooking. You may want to turn the solid element surface unit OFF a few minutes before you finish cooking.

NOTES:

lSolid elements stay hot for a long time. Do not use the HI setting for long periis of time or leave pans on hot elements when cooking is done. Burned food and damage to the cook- ware ox~M resuft.

lDo not leave an empty utensil, or one which has boiled dry, on a hot surface unit. ft can overheat and may damage the utensil or surface unit.

lDo not use canners, woks and specialty utensils with rounded, warped, ridged or dented bottoms. These could cause severe overheating which damages the utensil and/or surface unit.

Cookware tips

There is no one brand of cooking utensil that is best for all people. Knowing something about pan materials and construction will help you select the correct cooking utensils for your needs.

lUse only flat-bottomed utensils that make good contact with the surface units. To check the flatness of a utensil:

-Turn lt over and check the bottom of the pan by placing a ruler across it.

-Rotate the ruler in all directions. There should be no gaps between the pan and the ruler. NOTE: Woks, canners and teakettles with flat bottoms suitable for use on your cook-top are now available in most houseware stores or departments.

lThe pan should have straight sides and a tight- fitting lid.

lChoose medium to heavy gauge (thickness) pans that are fairly lightweight. Remember that a very heavy pan will be even heavier when filled with food.

lThe pan material (metal or glass) effects how fast heat transfers from the surface unit through the pan material and how evenly heat spreads over the pan bottom.

lHandles should be made of a sturdy, heat- resistant materfal and be securely attached to the pan.

Home canning information

The large diameter of most water-bath or pres- sure canners combined with high heat settings for long periods of time can shorten the fife of surface units and cause damage to the cooktop.

To protect your range:

lUse flat-bottomed canners for best resutts. Some canners have ridged bottoms (porcelain enamel-ware) and are not recommended. They do not make good contact with the surface unit and cause severe overheating which damages the cooktop.

lFor best resufts, use the largest surface unit. Also, use a canner which can be centered over the surface unit. Large diameter canners, if not properly centered, trap heat and can cause damage to the cooktop.

lDo not place canner on two surface units at the same time. Excessive heat build-up will damage the cooktop.

lStart with hot water. This reduces the time the control ls set on high. Reduce heat setting to bwest posltion needed to keep water boiling.

lTo prolong the life of the elements:

-Prepare small batches at a time.

-Do not use elements for canning all day.