Guide for Using Heat Settings
start for rooking; bring water to a boil.
HI—Fast fry, pan
maintains a fast
on large amounts of
and brown; maintain slow boil on large
amount of food.
after starting at High; cooks with little
water in covered pan.
rice, cereal; maintain serving
temperature of most foods.
●
At High and
HI,
never leave food
unattended.
cause smoking; greasy
may
fire.
●
At
and LO, melt
chocolate, butter on a small
surface unit.
Use medium- or heavy-weight cookware.
RIGHT
cookware
heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but
at low to
medium heat settings. Steel pans may cook
if not combined with other
For best cooking
pans should be flat on the
bottom. Match the
of the
to the
of
Not over 1 inch
the
unit.
pan
extend over the
edge of the
unit more than 1 inch.
WRONG
Over inch
Deep Fat
Do not
with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food
at high temperatures.
Keep the range and hood clean from grease.
Wok Cooking
We recommend that you use
Do not use woks that have
a
flat-bottomed wok.
Use of these types
are
at your
of woks, with or without the ring
store.
/-
in place, can be dangerous.
Placing the ring over the surface
unit will cause a build-up of heat that
damage
the porcelain
Do not try to use such woks
without the ring. You could be seriously burned if the
wok tipped over.
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