BEFORE SETTING SURFACE CONTROLS
Using proper cookware
The size and type of cookware used will influence the setting needed for best cooking results. Be sure to follow the recommendations for using proper cookware as illustrated in Figures 1 & 2.
Cookware should have flat bottoms that make good contact with the entire surface heating element (Figure 1). Check for flatness by rotating a ruler across the bottom of the cookware (Figure 2).
Figure 1
Figure 2
NOTE
Due to the high intensity of heat generated by the surface elements, the glass surface will turn green when the element will be turned off. This phenomenon is normal and the glass will come back to its original white color after it has completely cooled down. (White glass cooktops only).
Cookware material types
The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:
Aluminum- Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately.
Copper- Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).
Stainless steel- Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
Cast iron- A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.
Glass- Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.
Surface cooking settings
Use the chart to determine the correct setting for the type of food you are preparing.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
Recommended Setting for Surface Element
Setting | Type of Cooking |
|
|
HIGH (HI) | Start most foods; bring water to a boil |
| and pan broiling. |
|
|
MEDIUM HIGH | Continue a rapid boil; frying, deep fat |
frying. | |
|
|
MEDIUM | Maintain a slow boil; thicken sauces |
| and gravies; steaming vegetables. |
|
|
MEDIUM LOW | Keep foods cooking; poaching and |
(2 - 3) | stewing. |
|
|
LOW (LO) | Keep warm, melting and simmering. |
|
|
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