GE Monogram Digital Radiant Cooktop Cooking guide for using heat settings, on some models

Cooking guide for using heat settings

High (H)—Quick start for cooking; brings water to a boil.

Medium High (7–9)—Fast fry, pan broil; maintains a fast boil on large amounts of food.

Medium (4–6)—Sauté and brown; maintains a slow boil on large amounts of food.

Medium Low (2–3)—Cook after starting at high; cooks with little water in covered pan.

Low (1)—Steam rice, cereal; maintains serving temperature of most foods. Slow cooking and simmering.

Lowest (L)—Keeps food warm, melts chocolate and butter.

NOTE: If the cooktop is connected to 208 volts you will notice some increase in cooking times.

•At high or medium high settings, never leave food unattended. Boilovers cause smoking; greasy spillovers may catch on fire.

•When a surface unit is turned on, the unit can be seen glowing red within a few seconds especially if it is set at 8–HI (H). The red glow of the surface units will cycle to maintain the selected heat setting. With poor cookware, you will see frequent cycling of the surface unit. Good, flat cookware will minimize the cycling. See the Cookware Tips section.

•It is safe to place hot cookware from the oven or surface units on the glass-ceramic surface when it is cool.

NOTE: Cooktop temperatures increase with the number of surface units that are on. With 3 or more units turned on, surface temperatures are high so be careful when touching the cooktop. The hot surface indicator light(s) will remain lit after the surface unit is off until the surface is cool enough to touch.

Using the

WARMER surface unit

(on some models)

The WARMER surface unit keeps already heated food warm until ready to serve. The WARMER is not for cooking food.

1.Touch the ON/OFF pad for the WARMER surface unit.

2.Using the INCREASE and/or DECREASE pads choose the desired heat setting. The indicator lights show your heat setting.

3.To turn a surface unit off, touch the ON/OFF pad again.

	WARMER GUIDE
1–4 (LO)	Casseroles, plates of food, TV dinners,
	meats, vegetables and breads
5–7 (MED)	Sauces and stews
8–9 (HI)	Soups and beverages

Cover all foods being warmed with foil or a lid.

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