Setting Surface Controls
The Electronic Surface Element Control (ESEC)
The Electronic Surface Element Control (“ESEC”) feature includes 4 digital display windows. The ESEC feature provides a numeric digital setting for 4 of the radiant surface element positions on the cooktop, including shared settings at the left front knob control position for both the left front radiant element and the “Bridge” radiant element. Also the right front control knob position shares settings for the dual radiant element. These settings work the same way as normal knob setting indicators work except the settings are displayed in digital windows (Figures 1 thru 4).
The available ESEC Display Settings
The ESEC control provides various heat levels from Hi (Fig. 2) to Lo (Fig. 4) and OFF (Fig. 1). The settings from Hi to 3.0 decrease in increments of .5. The settings from 3.0 to Lo (Simmer settings) decrease in increments of .2 for more precise settings of lower heat levels.
Use the chart (Fig. 5) to determine the correct setting for the kind of food you are preparing. The Simmer settings are used to simmer and keep larger quantities of foods warm such as stews and soups. The lower Simmer settings are ideal for delicate foods and melting chocolate or butter.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
Radiant surface elements may appear to have cooled after they have been turned off. The glass surface may still be hot and burns may occur if the glass surface is touched before it has cooled sufficiently.
Do not place plastic items such as salt and pepper shakers, spoon holders or plastic wrappings on top of the range when it is in use. These items could melt or ignite. Potholders, towels or wooden spoons could catch fire if placed too close to the surface elements.
Figure 1
Figure 3
Figure 2
Figure 4
Recommended Surface Cooking Settings
RECOMMENDED SETTINGS FOR SINGLE, BRIDGE & DUAL SURFACE ELEMENTS
Setting | Type of Cooking |
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HIGH (8 - Hi) | Start most foods, bring water to a boil, pan broiling |
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MEDIUM HIGH (5 - 8) | Continue a rapid boil, fry, deep fat fry |
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MEDIUM (3 - 5) | Maintain a slow boil, thicken sauces and gravies, steam | |
| vegetables |
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MEDIUM LOW (2 - 3) | Keep foods cooking, poach, stew |
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LOW (Lo - 2) | Keep warm, melt, simmer | Figure 5 |
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| 8 |
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