OPERATION

Cooktop Cooking

The sign near each control knob shows you which element is turned on by that knob.

Water-bath or pressure canners:and

large diameter pots extending more than 1" beyond the edge of the cooktop element may be used for

canning. However, do not use large diameter canners, pots or pans for anything other than boiling water.

Most syrup or sauce mixtures, and all types of frying, cook at temperatures much higher than boiling water. Such

O0

O0

RIGHT FRONT

temperatures could eventually harm

thecooktop surfaces surrounding the surface units.

O0 O0

LEFTLEFT RIGHT

FRONT REAR REAR

HI

Used

for

quick

starts,

such as

 

bringing water to a boi!.

MED

Used

for

slow

boiling

and

 

sauteing.

 

 

 

 

LO

Used

for

steaming

foods or

 

keeping

 

cooked

 

foods

at

 

serving

 

temperature,

 

1, Push down to turn the knob.

2.Seton or "

Oe,woen

marks

for

desired

heat. Z /

When any surface unit is on, the surface unit indicator light will be on.

t.Be sure the canner is centered over the element.

2.Make sure the canner is flat on the bottom.

m Use recipes and procedures

from reputable sources. These are

available from manufacturers such as Bail ¢ and Kerr% and the

Department of Agriculture Extension Service.

1 Use caution, while canning, to prevent burns from steam or heat.

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Kenmore 911.46569, 911.46566 Cooktop Cooking, Used For Quick Starts Such as Bringing water to a boi, Med, Right Front