User Manual

15
*Caution: Permanent damage will take place if cookware fuses to the element.
To Operate Surface Units
The surface controls are easily operated. Simply push in and turn in either direction. When
the element is energized, the indicator light (cook top signal light) glows when one or
more of the elements is turned on.
The infinite switch has a variety of heat settings from low to high. The range of heat is
increased by turning the knob to “high.”
Do not use aluminum foil to line the surface element reflector pans. Improper use of
aluminum foil may result in shock or fire hazard. Foil may also interfere with heat
circulation and damage the range. 11-97
SURFACE COOKING, continued
Cooking Utensils, Continued
CAUTION
!
Material Characteristics Uses
Aluminum Excellent conductor of heat.
Available in various gauges.
All foods. With thin gauge, cook
with some liquid. Thicker gauges
are suggested for frying, candy
and sauces.
Cast iron Heats unevely unless used
with low heat. Holds heat.
Subject to rust. Used for
skillets and Dutch ovens.
Suggested for foods that require
long, slow cooking. Use medium
or low heat to preheat and brown
foods.
Ceramic/glass Relatively poor heat
conductor. Holds heat well.
Subject to chipping.
Use for long, low heat cooking
with liquids.
Enamelware Relatively poor heat
conductor. Subject to
chipping.
Use only with large quantities of
liquid.
Stainless steel,
clad and inner
core
Plain stainless steel is a
relatively poor heat
conductor. It is often
combined with other
materials, either on the
bottom or in an inner core,
to improve heat transfer.
Easy to clean.
Plain stainless steel should be
used only with large quantities of
liquid. Pans with other metals can
be used for all cooking.