Untti you get used to the sefflngs, use the following as a guide.
Use Hi to start | Use | Use MED for | Use | Use LO to | keep | ||||||||
foods | cooking; | hold | a | rapid | gravy, | pud- | to keep | food | food | cooking | |||
to | bring | liquids | boil; | to start | dings | and | cooking | after | after | starting it | |||
to | a boil. | When | frying |
| chicken | icing; | to cook | starting | it on a | on a | higher | ||
cooking | foods, | or pancakes. | large | amounts | higher | setting. | setting, to | keep | |||||
turntoaLO | TurntoalO | of vegetables. |
|
| food | warm |
| ||||||
or | or | Turn to a LO |
|
| or to | melt |
| ||||||
setltng |
| when | sefflng | when | sefflng | to |
|
| chocolate | or | |||
slzzie | starts. | sizzle | starts. | finish | cooking. |
|
| shortening. |
|
Pans should be the same size or larger than the surface unit to prevent boilovers and hot handles.
Only use pans with fiat bottoms. Flat bottoms allow maximum contact between the pans and the surface units for fast, even cooking. Pans with uneven bottoms or with a raised pattern on the bottom are not suitable. Flatness of a pan can be checked by placing an edge of a ruler across it. There should not be space between the ruler and the bottom of the pan.
Do not use trivets, woks with skirts, or canners with concave or ridged bottoms.
NOTE: if pan bottoms are not fiat, the protective limiter will sense uneven cooking temperatures and reduce the heat setting. lhls will resuit in longer cooking times.
See the “Cooking Guide” for important utensil information.