COOKTOPCOOKING
Before using the cooktop for the first time, take a few moments to familiarize yourself with the elements and the knob used to turn on each element. The sign near each control knob
shows you which element is tumed on by that knob.
,oO |
| O0 |
| RIGHT | |
| °"REAR | |
• | "00 | |
REAR | eO | Oe |
| LEFT | RIGHT |
| FRONT | FRONT |
HI | @ | |
Used for quick starts, such as | ||
bringing water to a boil. | ||
LO | e | |
M£D |
| |
Used for slow boiling and sauteing. | e | |
Used for steaming foods or | ||
| ||
keeping cooked foods at serving |
| |
temperature. |
|
2. Set on or between | I A | _ I |
marks for desired |
|
|
heat. |
|
|
for canning. This is because the temperature needed to boil water is not harmful to the
surfaces surrounding the cooktop elements.
However, do not use large diameter
canners, pots or pans for anything other than boiling water.
1.Be sure the canner is centered over the element.
2.Make sure the canner is flat on the bottom.
3.Use recipes and procedures from
reputable sources. These are available from manufacturers such as Ball and Kerr
and the Department of Agriculture Extension Service.
4.Usecautionwhilecanning, topreventbums from steam or heat.
r
bowls with aluminum foil. Foil
can block the normal heat flo w
_CAUTION: Never line the drip and damage the range.
Always use cookware and woks that are flat on the bottom and the same size as
the cooking element being used. Cookware should not extend more than
1" beyond the edge of the cooking element.
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