OPERATION
Cooktop Cooking
The sign near each control knob shows you which element is turned on by that knob.
large diameter pots extending more than 1" beyond the edge of the cooktop element may be used for
canning. However, do not use large diameter canners, pots or pans for anything other than boiling water.
Most syrup or sauce mixtures, and all types of frying, cook at temperatures much higher than boiling water. Such
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temperatures could eventually harm
thecooktop surfaces surrounding the surface units.
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FRONT REAR REAR
HI | Used | for | quick | starts, | such as | |
| bringing water to a boi!. | |||||
MED | Used | for | slow | boiling | and | |
| sauteing. |
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LO | Used | for | steaming | foods or | ||
| keeping |
| cooked |
| foods | at |
| serving |
| temperature, |
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1, Push down to turn the knob.
2.Seton or "
Oe,woen | |
marks | for |
desired | heat. Z / |
When any surface unit is on, the surface unit indicator light will be on.
t.Be sure the canner is centered over the element.
2.Make sure the canner is flat on the bottom.
m Use recipes and procedures
from reputable sources. These are
available from manufacturers such as Bail ¢ and Kerr% and the
Department of Agriculture Extension Service.
1 Use caution, while canning, to prevent burns from steam or heat.
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