Whirlpool RF316Pxx manual Do not use the ceramic cooktop for canning

Using Your Range

Continued

Until you get used to the set- tings, use the following as a guide. For best results, stat-l cooking at the high settings; then turn the control knob down to continue cooking.

Use HI to start foods cooking; to bring liquids to a boil.

Use MED-HI to hold a rapid boil; to fry chicken or pancakes.

Use MED for gravy, puddings and icing; to cook large amounts of vegetables.

Use MED-LO to keep food cooking after starting it on a higher setting.

Use LO to keep food warm until ready to serve. Set the heat higher or lower within the LO band to keep food at the temperature you want.

Using the ceramic cooktop

Cooking on the ceramic cooktop is almost the same as cooking on conven- tional surface units. There are, however, a few differences:

l The ceramic cooktop will take slightly longer to heat up than a regular surface unit. It will also take longer to cool down. Turn off the unit a few min- utes before you are finished cooking.

l The surface unit will glow red when it is turned on. You will see the element cycling on (glowing red) and off to maintain the proper temperature setting you have selected.

l Do not use the ceramic cooktop for canning.

l Sliding metal pans on the ceramic cooktop surface could leave marks. If they are not heated, metal marks can be removed using a special cook- top polishing creme. Other marks may be permanent. See pages 15 and 16 for cleaning and caring suggestions. Wiping off the cooktop before and after each use will help keep the surface free from stains and provide the most even heating.

l Using a pan with a nicked or scratched bottom could damage the ceramic cooktop.

l Heating a soiled pan can leave a stain on the cooktop and cause scratches.

Cookware

Pans should be the same size or slightly larger than the surface unit to prevent boil-overs and hot handles.

Use only flat-bottomed utensils on the cooktop. Flat bottoms allow maximum contact between the pans and surface units for fast, even cooking. Pans without flat bottoms and specialty items with rounded or ridged bottoms (woks, ridged bottom canners or tea kettles) will cause uneven heating and poor cooking results.

To check your cookware for flatness, place a straight-edge across the bottom of each piece. Move the straight-edge around. If light shows anywhere between the pan and the straight-edge, the pan is not flat. Do not use it.

See the Cooking Guide for additional cookware information.

6