Until you get used to the settings, use the followlng as a guide. For best results, start cooking at the high setting; then turn the control knob down to continue cooking.
SElllNG RECOMMENDED USE
HI l To start foods cooking.
lTo bring liquids to a boil.
lTo fry chicken or pan- cakes.
Medium l For gravy, pudding and (opposite OFF) icing.
lTo cook large amounts of vegetables.
LO l To keep food warm until ready to serve.
Cookware tips
lSelect a pan that is about the same size as the surface unit.
l NOTE: For best results and greater energy efficiency, use only
You can, however, use the newer cookware available with slightly indented bottoms or very small expansion channels. This cookware is specialty designed to provide the good contact needed for best cooking results.
Also, woks, canners and teakettles with flat bottoms suitable for use on your co&top are now availabfe in most stores that sell housewares.
lThe pan should have straight sides and a
l Choose medium to heavy gauge (thick- ness) pans that are fairly lightweight.
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. Choose pans that provide the best cooking results.
lHandles should be made of sturdy, heat- resistant material and be securely attached to the pan.
Product Damage Hazard
lIf a surface unit stays red for a tong time, the bottom of the pan is not flat enough or is too small for the surface unit. Prolonged usage of incorrect utensils could result in damage to the surface unit, cooktop, wiring and surrounding areas. To prevent dam- age, use correct utensils, start cooking on HI and turn control down to con- tinue cooking.
lDo not leave an empty utensil, or one which has boiled dry, on a hot surface unit. The utensil could overheat and could damage the utensil or surface unit.
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