Whirlpool RS677PX Solid element surface units, Cookware tips, SElTlNG RECOMMENDED USE

Until you get used to the settings, use the following as a guide. For best results, start cooking at the high setting; then turn the control knob down to continue cooking.

SElTlNG RECOMMENDED USE

HI l To start foods cookina.

lTo bring liquids to a boil.

Medium-highl To hokf a raDid boil.

I-1lTo fry chicken or pan

cakes.I

Medium	l	For gravy, pudding		and
(opposite		icing.
OFF)	l	To cook large	amounts of
		vegetables.
Medium-lowl To keep food cooking
I		after starting	it on	a higher I
		setting.
LO	l	To keep food warm until
I		ready to serve.		I

Solid element surface units

Solid element surface units are made of heavy cast-iron to provide even cooking. Each surface unit has a built-in protective limiter as a safety feature.

The limiter senses uneven cooking temperatures when:

l A pan boils dry.

l A pan is removed and the surface unit is left on.

l The bottom of the pan is too large or too small for the element. This will result in longer cooking times.

l The bottom of the pan is rounded, warped, ribbed or dented and does not make full contact with the surface unit.

The limiter will automatically reduce the heat level to provide even cooking temperatures and to protect the surface unit.

NOTE: Solid elements stay hot for a long time. Do not use the HI setting for long periods of time or leave pans on hot elements when cooking is done. Burned food and damage to the cookware could result. Use a lower setting to complete the cooking and turn the solid element surface unit off a few minutes before vou finish cookina.

Before placing a pan on solid element surface units for the first time, heat on HI setting for five minutes. The surface units will give off smoke as the protective coating, applied at the factory, finishes bonding to the surface.

Cookware tips

l Select a pan that is about the same size as the surface unit.

l NOTE: For best results and greater energy efficiency, use only flat-bottomed utensils that make good contact with the surface units. Do not use utensils with rounded, warped, ribbed (such as some porcelain enamelware) or dented bottoms.

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-fiiing lid.

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.

l Handles should be made of sturdy, heat- resistant material and be securely attached to the pan.

Product Damage Hazard

Do not leave an empty utensil, or one which has boiled dry, on a hot surface unit.

The utensil can overheat and may damage the utensil or surface unit.