Manual

Use to turn on the surface elements. An
infinite choice of heat settings is available
from Lo to Hi. The knobs can beseton or
between any of the settings.
All Models -A red indicator lightwill glow
when any dement is turned ON.
HOT S[FRFACE
[NDIC,¢I'O: {LI<;H'rs
Each element has a hot surface indicator
light. A light will be illuminamd when the
matching cod<ing area is hot. kwill remain
on, even after the control isturned off, until
the area has cooled. The lights are Iocamd
near the control knobs.
COOLING FAN
The cooling fan will automatically turn on
when any element isturned on. k is used m
keep internal parts on the cod<top cool.
The fan will automatically turn offwhen all
the dements are off.
I. Placepanon surfacedement.
2. Push in and turn the knob in either
direction to the desired heat setting.
3. After cooking, turn knob to OFF.
Remove pan.
(}US'g }JV (}ONTROL
The cooking surface is equipped with a
Custom Control dement located in the
right front position.
The Custom Control dement usesandec-
tronic sensor to constanqy monitor and
adjust heat output for precise and consis-
tent temperature control.
To operate both large and smallelements
simuffaneousiy,pushinon the control [<nob
and turn to the leR. To operate the inner
element _, push in on the control knob
and turn to the right.
ULTRAH[
_DUAL OFF
AL ELEMENT
The cooking surfaceis equippedwith adua[
dement located in the center position. To
operate, push in on the control [<noband
turn to the right to control the smallde-
ment, or push in and turn to the left to
control the large element.
_LO
HI
H[
@
o
OFF
SLlt ( ESTED HgxF
8 2
/
H[ LO
OFF
The size, type of cod<ware and cooking
operation wii[ affect the heat setting. For
information on cookware and other fac-
tors affectingheatsettings,refer to "Cook-
ing Hade Simple" booklet.
UitraHi: Offers higher speedcookingthat
can be used to quickly bring
water to a boil searing,
blackening and for large-
quantity cooking.
Hit Use to bring liquid to a boil
Alwaysreducesetting to alower
heat when liquids begin to boil
or foods beginto cook.
6-8: (medium high) Use to brown
meat, heat oil for deep fat frying
or sauteing.Haintainfast boil for
large amounts of liquids.
4-61 (medium) Use to maintain slow
boil for large amounts of liquids
and for most frying operations.
2-4: (medium low) Use to continue
cookingcovered foods or steam
foods.
Lo: Useto reek butter or chocolate.
UitraLo: Offers alower temperature for
cooking delicate sauceswithout
scorching.