Owner’s Manual

26 OPERATION
• When safe, allow food to come to room
temperature before cooking to take advantage
of induction's ability to heat food quickly.
• Cookware heats up very quickly when induction
cooking. Check food or liquids occasionally and
stir or reduce heat to avoid scorching,
overcooking, splattering, or boilovers.
• Sauces, soups, and stews may heat up more
quickly than you are used to and boil over if not
watched. For best results, stir frequently.
• Overcooked food loses moisture and tastes dry,
while undercooked food can cause illness. For
best results, use a thermometer to ensure that
food is heated to a safe internal temperature.
• Use nonstick or seasoned pans when cooking to
reduce the amount of additional fat added to a
recipe.
• Don't overcrowd cookware. To avoid slow
cooking times and poor results, use cookware
that is appropriately sized for the amount of
food you are cooking.
• When boiling water on the center element, an
11" diameter pot gives the best performance
and saves the most time.
• Use the Boost setting to quickly boil water, or
whenever you need extra heating power in one
element.
• To quickly boil a very large quantity of water, set
the center element to Boost, use a pot that is at
least 9" in diameter so that the center dual
element is activated, and turn off all other
elements.
• To prevent damage to the product, if one of the
right-side elements is turned on when the center
dual element is using the Boost setting, the
power setting of the center dual element is
automatically reduced to power level 9. To
maintain the Boost setting on the center dual
element, use any of the left-side elements
instead.
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Cooking
Function
Example Food Item
Power
Level
Notes/Comments
Melting
• Chocolate Over
Direct Heat
1 or Melt
Stir continuously to prevent scorching.
If using a double boiler to melt chocolate, use
power level 2.
• Butter
2 Monitor carefully to prevent poor results.
Reheating
•Soups & Stews
3-4
Monitor carefully and stir frequently to achieve
desired results.
Sweating
Vegetables
•Onions
• Carrots
• Celery
• Peppers
5-6
To sweat vegetables, cook them until they release
moisture, without browning.
Simmering
• Tomato Sauce
• Cheese Sauce
Simmer
Monitor carefully to prevent spillovers.
To steam vegetables or grains, bring cooking
liquid to a simmer, cover the pot, and reduce heat
to power level 2.
• Potatoes
•Grains
• Stocks/Broths or
Stews
4-5-6