SUGGESTED HEAT SETTINGS
Usethe followingchart as a GUIDE until you become more familiar with the smoothtop. Wesuggest that you experiment to find the heat setting that best suits your particular cooking needs. Information in the chart is based on heavy gauge aluminum cookware. Lower the heat setting if using stainless steel, or cast iron utensils.
HI
To bring liquid to a boil, blanch, preheat skillet, or bring pressure up in pressure cooker. (NOTE: Always follow instructions in pressure cooker use/care book.) Always reduce to a lower heat setting when liquids just begin to boil or food begins to cook.
6-5
To maintain slow boil for large amounts of liquids.
LOW
To keep foods warm before serving.
NOTE: Refer to utensil manufacturer's recommendations for suggested heat settings. Some manufacturer's do not recommend the use of HI or the use of HI for extended cooking operations.
RETAINED HEAT
Whenever a cooking area is turned on, heat is transferred through the cooktop to the utensil. If the utensil is in proper contact with the cooking area, it will readily absorb heat.The area surrounding the element will remain cool. Because of the heat retention characteristic of the cooktop, elements will not respond to changes in heat settings as quickly as coil-type elements. We suggest that you start with a lower heat setting then gradually increase the setting until you find the optimum setting. Boilovers are more likely to occur if you start out on HIGH then reduce to the lower setting, The smoothtop cooking area retains heat for a period of time after the elementhas been turned off. Putthis residual heat to good use. Turn the element off a few minutes before food is completely cooked and use the retained heatto complete the cooking operation, After 30 minutes, the cooktop may be too cool to keep foods warm; however, the TOP MAY STILL BE TOO WARM
TO TOUCH. When the HOT SURFACE indicator light turns off, the top will be cool enough to touch.
Fit the size of the utensil to the size of the element. This conserves energy.
UTENSIL INFORMATION
Cooking performance isgreatly affected by the type of utensils used. Utensils should have a flat bottom. The flat bettom allows good conductivity between the utensil and the cooking area to pro vide uniform cooking results, faster heating and more efficient use of energy. Utensils with uneven, warped, or grooved bottoms do not make good contact, reduce heat conductivity and result in slower, less even heating. Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important tn deep frying. Be sure pan will accommodate the volume of food that is to be added as well as the bubble action of fat. Never leave a deep fat frying operation unattended. -3-
sized, have an uneven bottom or do not Do not usespecialty items that are overmeet proper utensil specifications.
