Specifications

USING YOUR COIL ELEMENT COOKTOP (select models)
Surface Control Knobs Cooking Recommendations
Your eooktop unit is equipped with control • For best results, always use reeonmmnded
knobs that provide an infinite choice of heat eookware.
settings from L. to HI. The knob can be set on * Covering pans, whenever possible, speeds
any of the numbered settings or between the cooking and is more energy efficient. This is
numbered settings, especially important when cooking large
To operate control: Push in and turn the knob quantities of foods.
in either direction to the desired setting. A red • When preparing foods which can be easily
signal light will turn on to indicate that one or
more of the surface elements are on. scorched or overcooked, start cooking at a
lower setting and gradually increase setting as
When the control is in any position, other than needed.
OFF, it may be turned in any direction without • A lower setting can be used when cooking
pushing down.
small quantities of foods or when using a pan
that conducts heat quickly:
Suggested Heat Settings for ° A higher settiug than normaI may be used to
Coil Elements start a cooking process when pans are made
with a material that is slow to conduct heat,
The size and type of cookware used and the such as cast iron. Turn down the setting when
amount and type of food being cooked will the pan has heated up.
influence the setting needed for best cooking ° Use a high heat setting to bring liquids to a
results. Electrical line voltage may also vary, boil. When liquid just begins to boil,
which will affect the needed control setting. The
setting indicated should serve as a guide while REDUCE to a lower heat setting.
you become familiar with your eooktop.
vses
To bring liquid to a boil, blanch, melt fat, preheat skillet, bring up pressure in pressure cooker.
NOTE..Follow instructions in pressure cooker Use and Care Book for cmnplete cooking
directions
ALWAYSREDUCE to a lower heat setting when liquids boil or food begins to cook.
To brown or sear meat, heat fat for deep fat frying, scald for last sauteing or frying.
,......... , , To maintain fast boil for large amounts of liquids, for slower frying or sauteing.
To maintain a slow boil for large amounts of liquids, to continue cooking uncovered foods, for
most frying operations, deep fat frying, or scalding.
I )) ) I To continue cooking covered foods, maintain boil, stew,braise or steam.
To maintain boil, poach, steam or simmer.
To keep foods warm before serving, poach or simmer.
"Controlknobnumberingmayvaryslightlyaccordingto model
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