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Les langues disponibles
Hot surface indicator
•
Comes on when the unit is turned on or hot to the touch.
•
Stays on even after the unit is turned off.
•
Glows until the unit is cooled to approximately 150 °F.
Cooking areas
•
The cooking areas on your range are identified by permanent circles on the
glass cooking surface. For the most efficient cooking, fit the pan size to the
element size.
•
Pans should not extend more than ½" to 1" beyond the cooking area.
•
When a control is turned on, a glow can be seen through the glass cooking
surface. The element will cycle on and off to maintain the preset heat setting,
even at high settings.
•
For more information on selecting proper types of cookware, refer to the
section "Using the proper cookware" on page 20.
How to set the appliance for cooktop cooking
CAUTION
•
The surface elements may be hot and burns may occur. Do not touch the
surface elements until they have cooled down sufficiently.
•
At high or medium-high settings, never leave food unattended. Boilovers
cause smoking and greasy spillovers may catch on fire.
•
Be sure you turn the control knob to OFF when you finish cooking.
Surface unit control knob
2
A
1
Single
(Left rear, Right rear)
1.
Push the knob in.
2.
Turn in either direction to the setting you want.
For the Dual and Triple burners, you need to select the number of burners you
3.
want on.
•
Position A : Turns on a Single burner on the Dual or Triple burner.
•
Position B : Turns on two burners of the Dual burner or Triple burner.
•
Position C : Turns on the 3 burners of the Triple burner.
CAUTION
The area between the high and off settings is not appropriate for cooking.
Recommended settings
SETTING
HIGH
Starting most foods, bringing water to a boil, pan broiling
MEDIUM HIGH
Continuing a rapid boil, frying, deep fat frying
Maintaining a slow boil, thickening sauces and gravies,
MEDIUM
steaming vegetables
MEDIUM LOW
Keeping foods cooking, poaching, stewing
LOW
Keeping food warm, melting, simmering
2
2
A
B
1
1
B
Dual
Triple
(Left front)
(Right front)
TYPE OF COOKING
English 19
C
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