Cooking Guide 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—Saut+ and brown; keeps food at
a
medium
boil
or
simmer.
Medium Low—(Setting halfway between
iMED
and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for
long
slow 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.
Medium
LOW
~
OFF
~Medium
High
MED
Light Over the Surface Units
(011 SOHW
models)
The switch must be pushed, held for several seconds and
releasecl
for
the light to come on.
SURFACE COOKWARE TIPS
Cookware
Use
medium- or heavy-weight cookware.
A]uminum
RIGHT
cookware conducts heat
faster
than other
meta[s.
Cast-iron and coated cast-iron cookware
are
slow
to absorb heat, but generally cook evenly
at
low to
medium heat settings. Steel pans
may
cook
unevenly
if
not combined with
other
lmetals.
For best cooking results pans should be
flat
on the
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 spill over when
adding
food.
Frosty
foods
bubble vigorously’. Watch food frying at
high
temperatures.
Keep the range
and
hood
clean
from grease.
(c
ontittl(ed
trt’
it
pci,qc
)
9
I
i
--4
C$’1
G
‘m
5?
t?
?D
To Next Page
Loading...
