CAUTION: Solid elements stay hot for a long time. Do not use the HI setting
for long periods of time or leave pans on hot elements when cooking is
done. Burned food and damage to the cookware could result.
Until you get used to the settings, use the following as a guide.
Use HI to start Use MED-HI
Use MED for Use MED-LO
Use LO to
foods cook-
to hold a
gravy, pud-
to keep food
keep food
ing; to bring
rapid boil; to
dings and
cooking after cooking after
liquids to a
start frying icing; to
starting it
starting it on
boil. When
chicken or
cook large on a higher
a higher set-
cooking
pancakes. amounts of
setting.
ting, to keep
foods, turn to Turn to a LO
vegetables.
food warm or
a LO or MED- or MED-LO
Turn to a
to melt choc-
LO setting
setting when LO setting olate or
when sizzle sizzle starts.
to finish
starts.
Cookware
cooking.
shortening.
Pans should be the same size or
larger than the surface unit to prevent
boil-overs and hot handles.
Only use pans with flat bottoms.
Flat bottoms allow maximum contact
between the pans and surface units
for fast, even cooking. Pans with un-
even bottoms or with a raised pattern
on the bottom are not suitable. Flat-
ness of a pan can be checked by
placing an edge of a ruler across it.
There should not be space between
the ruler and the bottom of the pan.
Do not use trivets, woks with skirts, or canners with concave or ridged
bottoms.
NOTE: If pan bottoms are not flat,the protective limiter will sense uneven
cooking temperatures and reduce the heat setting. This will result in longer
cooking times.
See the Cooking Guide for important utensil information.
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