Cooking
(Aide
for Using Heat Settings
HI—Used
to
begin cooking
or
to bring water
to
a
boil. Reduce heat setting after water
boils.
Medium High—(Setting halfway between HI and
MED) Maintains
a
fast boil
on
large amounts of food,
MED—Saut6 and brown; keeps food
al
a
medium
boil or simmer.
Medium Low—(Setting halfway between MED and
LO) Cook
after
starting at HI; cooks with little water
in
co~rered
pan.
LO—Used for long
S1OW’
cooking
(simmering)
to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to
keep
foods
warm.
NOTE: The surface unit ‘on” indicator light may
glow between LO and OFF, but there is
no
power
to the surface units.
OFF
LO
\
/,
.
Medium
*
XII)
“
HI
/
,/
,,
I
–
\
k
Medium
Low / ,
1
\
High
‘Ii
MED
Light over the Surface Units
(cm
some models)
The switch must
be
pushed,
held
for several seconds and released for
the light to come on.
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware.
,4iuminum
RIGHT
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook evenly at low to
rncdium
heat settings. Steel pans
may’
cook unevenly
‘C
if not combined with other metals.
For best cooking results pans should
be
ilat
on the
-L
bottom. Match the size of the saucepan to the size
Not over 1 inch
of
the surface unit.
The
pan
should
not
extend
over
the
edge
of the surface unit more than 1 inch.
WRONG
Over 1
Inch
Deep
Fat
Frying
.
Do
not overfill cookware
with
fat
that may
~pill
over
when
adding food.
Frosty foods
bubble
vigorously. Watch food
frying
at high temperatures.
Keep the range
and
hood
clean
from
grease.
9
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