Cooting Guide for Using Heat Settings, Cookare

Cooting Guide for Using Heat Settings

High+uick start for rooking; bring water to a boil.

~D HI—Fast fry, pan brofi; maintains a fast boti on large amounts of food

~Haut6 and brown; maintain slow boil on large amount of food.

L& @ok after starting at High; cooks with little water in covered pan.

~+team rice, cereal; maintain serving temperature of most foods.

NO~:

●At High and ~D HI, never leave food unattended. Botiovers cause smoking; greasy spillovers may ~tch fire.

●At WM and LO, melt chocolate, butter on a small surface unit.

Cookare

Use medium- or heavy-weight cookware. Nurninum cookware mnducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat, but genedly mok evedy at low to medium heat settings. Steel pans may cook unevedy if not combined with other metis.

For best cooking resdts pans should be flat on the bottom. Match the stie of the sauceDan to the she of the surfau unit. me pan shotid no~ extend over the edge of the surfau unit more than 1 inch.

RIGHT

Not over 1 inch

WRONG

Over 1 inch

Deep Fat F@ng

Do not ovetidl wobare with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food @ing at high temperatures. Keep the range and hood clean from grease.

Wok Cooking

We recommend that you use ordy a flat-bottomed wok. ~ey are avtiable at your lod reti store.

Do not use woks that have
suppoti tings. Use of these types	.%.	/-
of woks, with or without the ring	.%.	/-

	in place, can be dangerous.	*
	Placing the ring over the surface

	unit will cause a build-up of heat that will damage

the porcelain cooktop. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

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