Use and Care Manual

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Induction Cookware

Induction cooking utilizes magnetic power which reacts with iron in the base of cookware, instantly transforming the pot or pan into the heat

source. The heat stops when the cookware is removed. Your cookware MUST have a magnetic layer of steel for your induction cooktop to

operate properly. The cookware should have a  at, heavy magnetic bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm) to

accommodate the various sized elements. The induction cookware should be in good condition and free from excessive dents on the bottom to

provide maximum performance and convenience. Most induction cookware will be suitable for your induction cooktop if a magnet adheres to

the bottom surface. Cookware that is NOT suitable for your induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type

of cookware with a footed base.

Turning on the Induction Burners

To turn on the induction burners, choose the appropriate control knob. Push and turn the control knob clockwise to any position between high

and simmer.

Induction Cooking Guide - Suggested Heat Setting

Food Start at Setting Complete at Setting

Rice

Hi - cover, bring water to a boil Lo - cover, ﬁ nish timing according to directions

Chocolate

Lo - until melted

Candy

Lo - cook

Pudding, pie ﬁ lling

Lo - cook according to directions

Eggs - in shell

fried

poached

Hi - cover, bring to boil

Hi - until pan is hot

Hi - bring water to boil

OFF - let set to desired doneness

Lo - Med, cook to desired doneness

Lo - ﬁ nish cooking

Sauces

Hi - melt fat Lo-Med, ﬁ nish cooking

Soups, stews

Hi - heat up liquid Lo-Med, ﬁ nish cooking

Vegetables

Hi - preheat skillet Lo-Med, ﬁ nish cooking until desired tenderness is

reached

Breads - french toast, pancakes

Med-Hi, preheat skillet Lo - cook to desired browness

Cooked cereals, grits, oatmeal

Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to

directions

Bacon, sausages

Hi - preheat skillet Med - cook to desired doneness

Swiss steaks

Hi - melt fat,

Med-Hi - to brown meat

Lo - add liquid, cover, simmer until tender

Chicken, fried

Hi - melt fat

Med-Hi - to brown crust

Lo - cook until tender

Hamburgers, pork chops

Hi - preheat skillet Med - to brown meat and cook to desired browness

Pasta

Hi - bring salted water to a boil,

add pasta slowly

Med - maintain boil until tender

Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.

INDUCTION (select models)

Surface Operation