Surface Cooking
To Set the Cooktop Lockout Feature (some models) /_ Cooktop
Lockout
The _0 pad is used to activate the Cooktop Lockout feature which will lock all surface elements from being accidentally turned ON. This feature will only lock the cooktop.
To turn the Cooktop Lockout Feature ON:
1.BE SURE ALL surface element controls are set to the OFF position.
2.Press and hold @? until one beep is heard (after 3 seconds). Ifa triple beep sounds instead, check all surface
elements and turn them to the OFF position and repeat this step. The Cooktop Locked indicator light will turn ON and the cooktop controls and functions are locked out until the cooktop is unlocked.
To turn the Cooktop Lockout Feature OFF:
1. BE SURE ALL surface element controls are set to the OFF position.
2. Press and hold _ until one beep is heard (after 3 seconds). Ifa triple beep sounds instead, check all surface
elements and turn them to the OFF position and repeat this step. The Cooktop Locked indicator light will turn OFF and the cooktop may be used normally. Note: Starting a
Using Power Element (some models) |
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The "Power Element" feature uses a higher wattage surface radiant element which |
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can bring food items to boil much | quicker. The left front | radiant element will be | ....... |
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clearlymarkedifthisfeatureisavailableonyourrange(SeeFig. | 1).lfequipped | ...... ..... | _ _ _ E L e t_ _- | ..... | |
with the "Power Element" feature, place the cookware to boil on the left front |
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surface element and follow the instructions "To Operate a Single Radiant Element" |
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in the Settings Surface Controls | section. |
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| Fig. 1 |
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Using proper cookware
The size and type of cookware used will influence the setting needed for best cooking results. Cookware should have flat bottoms that make good contact with the entire surface heating element (See Fig. 2). Check for flatness by rotating a ruler across
*CORRECTINCORRECT
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the bottom of the cookware (See Fig. 3).
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 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, ts durable, easy to clean and resists staining. |
•Flat bottom and straight sides.
•Tight fitting lids.
•Weight of handle does not tilt pan. Pan is well balanced.
•Pan sizes match the amount of food to be
prepared and the size of the surface element.
•Made of a material that conducts heat well.
•Easy to clean.
•Always match pot diameter to element surface
diameter. | Fig. 2 |
•Curved and warped pan bottoms.
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•Pan overhangs element b more than
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•Pan is smaller than element.
•Heavy handle tilts pan.
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. |
vary depending on base material. |
be smooth to avoid scratching ceramic cooktops. |
GLASS - Slow heat conductor. Not recommended for ceramic |
cooktop surfaces because it may scratch the glass. |
Be sure to follow the |
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recommendations | for using |
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proper cookware as illustrated in |
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Figs. 2 & 3. For more information |
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about the ceramic cooktop see |
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"Cooktop Cleaning | & |
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Maintenance" in the General |
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Care & Cleaning | section. | Fig. 3 |
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