Until you get used to the settings, use the following as a guide. For best results, start cooking at the high settings; then turn the control knob down to continue cooking.
1 SElTING 1 |
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| RECOMMENDED USE | I | ||||
HI |
| To | start | foods |
| cooking. |
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l |
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| l | To | bring | liquids | to a boil. |
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Medium- | * To | hold | a rapid | boil. |
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high | l | To fry chicken |
| or pancakes. |
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Medium | l | For gravy, pudding and icing. |
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(opposite OFF) | l | To | cook | large | amounts | of |
| |
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| vegetables. |
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Medium- | . To | keep | food | cooking | after |
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low |
| starting | it on | a higher | setting. |
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LO | l To keep food warm until ready |
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| to | serve. |
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Using the ceramic cooktop
Cooking on the ceramic cooktop is almost the same as cooking on conventional surface units. There are, however, a few differences:
l The ceramic cooktop will take slightly longer to heat up than a coil surface unit. It will also take a little longer to cool down.
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 If you use the ceramic cooktop for canning, use the left front surface unit. For best canning results, use a
l Sliding metal pans on the ceramic cooktop surface could leave marks. Clean metal marks using the Cooktop Polishing Creme included with your range. Remove these marks before using the cooktop again. Wiping off the cooktop after each use will help keep the surface free from stains and provide the most even heating. See pages 32 and 33 for care and cleaning sugges- tions.
l Do not leave an empty utensil, or one which has boiled dry, on a hot surface unit. It 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.
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 correct cooking utensils for your needs.
l With your hand, feel the bottom of your pans while they are cool for nicks and scratches. Nicks and scratches on pan bottoms will scratch the ceramic cooktop.
l For best results and greater energy efficiency, use only
-Turn it over and check the bottom of the pan by placing a ruler across it.
-Rotate the ruler in all directions. There should be no gaps between the pan and the ruler. NOTE: Woks, canners and teakettles with flat bottoms suitable for use on your cooktop 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. Choose pans that provide the best cooking results.
l Handles should be made of a sturdy, heat- resistant material and be securely attached to the pan.
