Until you get used to the settlngs, use the following as a guide. For best resufts, start cooking at the high setting: then turn the control knob down to continue cooking.
l To hold a rapid boil.
l To fry chicken or pancakes.
Medium l For gravy, pudding and icing. ej(opposite OFF) . To cook large amounts of
Cookware tips
l Select a pan that is about the same size as the surface unit.
. 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 specially designed to provide the good contact needed for best cooking results.
Also, woks, canners and teakettles with flat bottoms suitable for use on your cooktop are now available in most stores that sell housewares.
l The pan should have straight sides and a tight- fitting lid.
l Choose medium to heavy gauge (thickness) 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.
l Handles should be made of sturdy, heat- resistant material and be securely attached to the pan.
I
l
l
Product Damage Hazard
If a surface unit stays red for a long time,
the bottom of the pan is not flat enough or is too small for the surface unit. Prolonged usage of incorrect utensils for long periods of time could resuft in damage to the surface unit, cooktop, wiring and surround- ing areas. To prevent damage, use correct utensils, start cooking on HI and turn control down to continue cooking.
Do 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.
