Until you get used to the ssttlngs, uss the followlng as a guide. For best results, start cooking at the high settings; then turn the control knob down to continue cooking.
HI l To start foods cooking.
lTo bring liquids to a boil.
lTo fry chicken or pancakes.
Medlum l For gravy, pudding and icing. l To cook large amounts of
vegetables.
LO l To keep food warm until ready to serve.
Cookware tips
There is no one brand of cooking utensil that is best for all people. Knowing something about pan materials and construction will help you select the right cooking utensils for your needs.
l Use only
NOTE: Woks, canners and teakettles with flat bottoms suitable for use on your oooktop are now available in most houseware stores or departments.
l The pan should have straight sides and a tight- fitting lid.
l Choose medium to heavy gauge (thickness) pans that are fairly lightweight. Remember that a very heavy pan will be even heavier when filled with food.
l The pan material (metal or glass) affects how fast heat transfers from the surface unit through the pan material and how evenly heat spreads over the pan bottom.
l Handles should be made of a sturdy, heat- resistant material and be securely attached to the pan.
l Do not leave an empty utensil, or one which has boiled dry. on a hot surface unit. ft can overheat and may damage the utensil or surface unit.
l Do not use canners, woks and specialty utensils with rounded, warped, ridged or dented bottoms. These could cause severe overheating which damages the utensil and/or surface unit.
Product Damage Hazard
tl a surface unit stays red for a bng time,
the bottom of the pan is not flat enough or is too small for the surface unit. Prolonged usage of inoorrect utensils for long periods of time can result in damage to the surface unit. ax&top, wiring and surrounding areas. To prevent damage, use correct utensils, start cooking on HI and turn control down to continue cooking.
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