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Triple surface unit control knob (Right Front)
NOTE
If you remove the knob for cleaning, make sure to reattach it in the correct
orientation. (Refer to the illustration above.)
CAUTION
•
Please note, operation of lighting knob may not synchronize with the actual
operation of the radiant heater when there is a problem with the product.
•
The area on the knob between the high and off settings is not appropriate for
cooking.
The triple surface unit has 3 cooking sizes
to select from so you can match the size of
the cooking area to the size of the cookware
you are using.
1.
Push the knob in.
2.
Turn in either direction to the setting
you want.
•
To use the small surface unit,
turn the control knob to the small
burner (A) settings.
•
To use the middle surface unit,
turn the control knob to the middle
burner (B) settings.
To use the large surface unit,
•
turn the control knob to the large
burner (C) settings.
Recommended settings
SETTING
HIGH
Starting most foods, bringing water to a boil, pan broiling
MEDIUM HIGH
Continuing a rapid boil, frying, deep fat frying
MEDIUM
Maintaining a slow boil, thickening sauces and gravies,
steaming vegetables
MEDIUM LOW
Keeping foods cooking, poaching, stewing
LOW
Keeping foods warm, melting, simmering
Using the warming center
The warming center, located in the back center of the glass surface, will keep hot,
cooked food at serving temperature.
NOTE
The surface warmer will not glow red like the cooking elements.
CAUTION
•
Do not warm food on the warming center for more than two hours.
•
Use only cookware and dishes recommended as safe for oven and cooktop
use.
•
Always use potholders or oven mitts when removing food from the warming
center as cookware and plates will be hot.
•
When warming pastries and breads, use covers that have an opening to allow
moisture to escape.
•
Do not use plastic wrap to cover foods. Plastic may melt onto the surface and
be very difficult to clean off.
•
Always start with hot food. Eating uncooked or cold food placed on the
warming center could result in illness.
TYPE OF COOKING
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