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36 OPERATION
highest heat setting. Once the water is boiling,
reduce the heat as much as possible while
maintaining the boil.
• It is best to can small amounts and keep the
canner light enough to lift.
• Do not leave the water bath or pressure canners
on high heat for extended periods.
• Alternate surface elements between each batch
to allow the elements and surrounding surfaces
to cool down. Do not can using the same
element all day.
Using the Cooking Elements
Turning On Cooking Elements (Except
Warming Zone)
1
Push the control knob in.
2
Turn the knob in either direction to select the
desired setting. A short beep sounds and the
cooking element's LED bar shows its current
setting.
Cooking Element LED Bar
The range provides an LED bar for each cooking
element on the cooktop. Check messages in the
display window and use the LEDs with the
corresponding control knobs to monitor the power
levels of the elements.
Boost Power Level
Boost mode is only available immediately after
activating a cooking element. When the cooking
element is set to the Boost mode, the LED bar
flashes and the Boost mode stays in operation for
up to 10 minutes. After 10 minutes, the cooking
element automatically returns to the Hi setting.
Hot Surface Indicator
The hot surface indicator light glows as long as any
surface cooking area is too hot to touch.
It remains on after the element is turned off and
until the surface has cooled to approximately 130
°F.
It is normal for the surface elements to cycle on
and off when cooking at lower temperature
settings.
The Recommended Surface Cooking
Setting
Start most surface cooking on a higher setting and
then adjust to a lower setting to finish cooking.
The suggested settings may need adjustments,
depending on cookware design and quality and on
the amount of food being prepared.
Use quality cookware that is constructed with a
magnetic base material and that meets the
minimum and maximum pan size requirements.
Setting
Recommended Use
Boost
• Use to heat a large amount of
food or to bring large pans of
water to a boil
• Bring liquid to a boil
10-HI
• Start most cooking
• Hold a rapid boil, fry, deep fat fry
MED-10
• Quickly brown or sear food
• Steaks, cutlets, grilled meat
• Maintain a slow boil
• Fry or sauté foods
3-MED
• Cook soups, sauces and gravies
• Eggs, pancakes
• Stew or steam food
SIMMER-3
• Simmer
• Keep food warm
Lo-
• Melt chocolate or butter
SIMMER
• Simmer
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