Table 3: Cooking Chart

Food

Start Cooking

Continue Cooking /

Standard Burners

 

 

 

 

 

 

 

 

Simmering: Stewed Chicken, Corned

Hl – cover, bring liquid to a boil.

LO to Med. Lo

Beef, Poaching Fish

 

 

 

 

 

POPCORN

Med to Med. HI – cover, heat until ker-

Med. to Med. Hi – finish popping.

 

nels start to pop.

 

 

 

 

PRESSURE COOKER

Med. Hi to Hi – build up pressure.

Med. Lo to Med. – maintain pressure.

Meat, Vegetables

 

 

 

 

 

RICE

Hl – cover, bring water to boil, add

LO to Med. Lo – cover, cook accord-

 

rice, cover.

ing to package directions.

 

 

 

SAUCES

Med. HI to Hl – cook meat/vegetables,

LO to Med. Lo

Tomato Base

follow recipe.

 

 

 

 

White, Cream, Bernaise, Hollandaise

Lo - Med. Lo – melt fat, follow recipe.

LO to Med. Lo – finish cooking.

 

 

 

SOUPS, STEWS

Hl – cover, bring liquid to a boil.

LO to Med. Lo – simmer.

 

 

 

STIR FRY

Hl – heat oil, add vegetables.

Med. HI to Hl – finish cooking.

 

 

 

VEGETABLES

Hl – cover, bring water and vegetable

Med. Lo to Med. – cook 10 to 30 min-

Fresh

to a boil.

utes, or until tender.

 

 

 

* Stir Occasionally

Care and Cleaning

Daily Cleaning Practices The entire Cooktop can be safely cleaned by wiping with a soapy sponge, then rinsing and drying. If stubborn soil remains, follow the recommended cleaning methods below.

Figure 5 - Cleaning the Cooktop

WARNING: To avoid electrical shock hazard: If cleaning under the cooktop is ever required, switch off main power before reaching inside.

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