Instructions / Assembly

7
Using the surface units. GEAppliances.com
Throughout this manual, features and appearance may vary from your model.
Surface Cooking Controls
Your surface units and controls are designed to
give you a variety of heat settings for surface
unit cooking.
At both LO and HI positions, there is a slight
niche so control clicks at those positions;
HI marks the highest setting; LO, the lowest
setting.
In a quiet kitchen, you may hear slight clicking
sounds during cooking, indicating heat settings
selected are being maintained.
Switching heats to higher settings always
shows a quicker change in temperature than
switching to lower settings.
How to Set the Controls
Push the control knob in.
Turn either clockwise or counterclockwise
to desired heat setting.
Control must be pushed in to set only from the
OFF position.
When control is in any position other than OFF,
you can turn it without pushing in.
Be sure you turn control to OFF when you
finish cooking. An indicator light will glow when
ANY surface unit is on.
Heat Setting Guide
HI – Quick start for cooking; bring water to boil.
MEDIUM HIGH – Fast fry, pan broil; maintain
fast boil on large amount of food.
MED – Saute and brown; maintain slow boil on
large amount of food.
MEDIUM LOW – Cereal; maintain serving
temperature of most foods.
LO – Cook after starting at HI; cook with little
water in covered pan. Use to steam rice.
NOTE:
At HI or MEDIUM HIGH, never leave food
unattended. Boilovers cause smoking;
greasy spillovers may catch fire.
At LO, melt chocolate, butter on small unit.
■ Use medium- or heavyweight cookware.
Aluminum cookware conducts heat faster
than other metals. Cast-iron and coated
cast-iron cookware is slow to absorb heat,
but generally cooks evenly at low or medium
heat settings. Steel pans may cook unevenly
if not combined with other metals.
■ Do not overfill cookware with fat that may
spill over when adding food. Frosty foods
bubble vigorously. Watch foods frying at high
temperatures. Keep range and hood clean
from accumulated grease.
■ To conserve the most cooking energy, pans
should be flat on the bottom, have straight
sides and tight-fitting lids. Match the size
of the saucepan to the size of the surface
unit. A pan that extends more than an inch
beyond the edge of the drip pan traps heat,
which causes “crazing” (fine hairline cracks)
on porcelain, and discoloration ranging from
blue to dark gray on chrome drip pans.
Cooking Tips
Medium
low
Medium
high