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Idiomas disponibles
Idiomas disponibles
Surface Cooking
Surface Controls
Use to turn on the surface elements. An infinite choice of
heat settings is available from Low to High. The knobs can
be set on or between any of the settings.
Setting the Controls
1. Place pan on surface element.
2. Push in and turn the knob in either direction to the desired
heat setting.
• The control panel is marked to identify which
element the knob controls. For example, the
graphic at right indicates left front element.
3. There is an element indicator light on the control panel.
When any surface control knob is turned on, the light will
turn on. The light will turn off when all the surface ele-
ments are turned off.
4. After cooking, turn knob to OFF. Remove pan.
BEFORE COOKING
• Always place a pan on the surface unit before you turn it
on. To prevent damage to range, never operate surface
unit without a pan in place.
• NEVER use the cooktop as a storage area for food or
cookware.
DURING COOKING
• Be sure you know which knob controls which surface
unit. Make sure you turned on the correct surface unit.
• Begin cooking on a higher heat setting then reduce to a
lower setting to complete the operation. Never use a
high heat setting for extended cooking.
• NEVER allow a pan to boil dry. This could damage the
pan and the appliance.
• NEVER touch cooktop until it has cooled. Expect some
parts of the cooktop, especially around the surface units,
to become warm or hot during cooking. Use potholders
to protect hands.
Suggested Heat Settings
The size, type of cookware and cooking operation will affect the
heat setting.
Low (2): Use to keep foods
warm and melt chocolate
and butter.
Med. Low (3-4):
Use to continue
cooking covered
foods or steam
foods.
Medium (5-7): Use to
maintain slow boil for
large amounts of liquids
and for most frying
operations.
CAUTION
AFTER COOKING
• Make sure surface unit is turned off.
• Clean up messy spills as soon as possible.
OTHER TIPS
• If cabinet storage is provided directly above cooking
surface, limit it to items that are infrequently used and can
be safely stored in an area subjected to heat. Tempera-
tures may be unsafe for items such as volatile liquids,
cleaners or aerosol sprays.
• NEVER leave any items, especially plastic items, on the
cooktop. The hot air from the vent may ignite flammable
items, melt or soften plastics, or increase pressure in
closed containers causing them to burst.
• NEVER allow aluminum foil, meat probes or any other
metal object, other than a pan on a surface element, to
contact heating elements.
4
High (10): Use to bring
liquid to a boil. Always
reduce setting to a lower
heat when liquids begin to
boil or foods begin to cook.
Med. High (8-9): Use
to brown meat, heat oil
for deep fat frying or
sauteing. Maintain fast
boil for large amounts
of liquids.
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