Surface Cooking
Warming Zone
Use the Warming Zone to keep hot cooked foods warm, such as vegetables, gravies and
Setting the Control:
1. Push in and turn the knob. Warming 
temperatures are approximate and are indicated on the control as Min, 
Max. However, the control can be set to any position between Min and Max. 
2. When done, turn the control to OFF and 
remove food. The Hot Surface indicator light
will go off when the Warming Zone surface has cooled.
Notes:
•Never warm food for longer than one hour (eggs for 30 minutes), as food quality may deteriorate.
•Do not heat cold food on the Warming Zone.
•Heat settings will vary depending on type and amount of food. Always hold food at proper food temperatures. USDA recommends food temperatures between
Suggested Settings
Setting | Type of food |
| ||
Min - 2 | Breads/Pastries | Gravies | Eggs | |
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| Casseroles |
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2 | - 5 | Dinner Plate with Food | Sauces | Stews |
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| Soups (Cream) | Vegetables | Meats |
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5 | - Max | Hot Beverages | Liquid Soups |
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| Fried Foods |
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Warming Zone Notes
•Use only cookware and dishes recommended as safe for oven and cooktop use.
•Always use oven mitts when removing food from the Warming Zone as cookware and plates will be hot.
•All foods should be covered with a lid or aluminum foil to maintain food quality.
•When warming pastries and breads the cover should have an opening to allow moisture to escape.
•Do not use plastic wrap to cover foods. Plastic may melt on to the surface and be very difficult to clean.
Tips to Protect the
Smoothtop Surface
Cleaning (see page 20 for more information)
•Before first use, clean the cooktop.
•Clean your cooktop daily or after each use. This will keep your cooktop looking good and can prevent damage.
•If a spillover occurs while cooking, immediately clean the spill from the cooking area while it is hot to prevent a tough cleaning chore later. Using extreme care, wipe spill with a clean dry towel.
•Do not allow spills to remain on the cooking area or the cooktop trim for a long period of time.
•Never use abrasive cleansing powders or scouring pads which will scratch the cooktop.
•Never use chlorine bleach, ammonia or other cleansers not specifically recommended for use on
To Prevent Marks & Scratches
•Do not use glass pans. They may scratch the surface.
•Never place a trivet or wok ring between the surface and pan. These items can mark or etch the top.
•Do not slide aluminum pans across a hot surface. The pans may leave marks which need to be removed promptly. (See Cleaning, page 20.)
•Make sure the surface and the pan bottom are clean before turning on to prevent scratches.
•To prevent scratching or damage to the
•Never slide heavy metal pans across the surface since these may scratch.
To Prevent Stains
•Never use a soiled dish cloth or sponge to clean the cooktop surface. A film will remain which may cause stains on the cooking surface after the area is heated.
•Continuously cooking on a soiled surface may/will result in a permanent stain.
To Prevent Other Damage
•Do not allow plastic, sugar or foods with high sugar content to melt onto the hot cooktop. Should this happen, clean immediately. (See Cleaning, page 20.)
•Never let a pan boil dry as this will damage the surface and pan.
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