Évaluations - 3, GPA: 4.3
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Facilité d'utilisation
Warm & Hold Setting Key Pad I 15. Controls Lock Key Pad Fig. I -30" Model 16. Element On/Off Indicator Light (One for each element) 17. Element Power Level Display (One for each element) 18. Element On/Off Key Pad 4A 4 8 6 (One for each element) 19. Decrease Power Key pads (for each 8 6, element) 8 20. Increase Power Key pads 2 ] 7 (for each element) 8 8 21. Element Size Indicator Lights 8 9 (Double & Bridge elements only) 5 22. Element Size Key Pad 3 1{ (Double & Bridge elements only) 11 12 !i!i;////////iiiiii!i!!!i;!_iii!i!i!ii!_iiiii!!il_!_!!i!i!i_!!!ii!!i.!_!!i!i!iiiiii_!i!!!!!!ii!!i .!_!!i!i!iiiiii_!i!!!!!!ii!!i.!_!!i!i!iiiiii_!i!!!!!!ii!!i.!_!!i!i!iiiiii_!i!!!!!!ii!!i.!_!!i!i!iiiiii_!i!!!!!!ii!!i.!_!!i!i!iiiiii_!i!!!!!!ii!!i.!_!!i!ii!i!;i////iWi///i;//////_i .;_;i_;;;!,!!!!_;!i;_i ii!_ii!ii!ii_!i!_!!i!iiiii!iiiii_/'_i iiiiiii/////iii Warm POWER1 Fig. 2 -36" Model On/Off I _x Hold l _._ J 13 14 15 10 Main Cooktop Controls 21 22 21 2:1 " O ON' 'A10 I °NI IA 1 OFF _ OFF OFF _ 17 18 192017181920 17181920 6 6A & 7 Single Element Controls _9 Double Element Controls 8 Bridge Element Control (at2 or 3 locations) (at | location) (at | location) Surface Cookware Selecting Surface Cooking Cookware Cookware should hove flat bottoms that make good contact with the entire surface heating element. Check for flatness by rotating a ruler across the bottom of the cookware (See Figure 1). Be sure to follow the C recommendations for using cookware as shown in Figure 2. Note: The size and type of cookware used wiii influence the setting needed for best cooking results. Figure 1 Correct incorrect ° Curved and warped pan tt bottoms. • Flat bottom and straight sides. • Tight fitting lids. • Weight of handle does * Pan overhangs element by not tilt pan. Pan is well more than one-half inch. balanced. * Pan sizes match the amount of food to be prepared and the size of the surface .1 !_element. • Pan is smaller than * Made of a material that element. conducts heat well. * Easy to clean. * Always match pot diameter to element surface * Heavy handle tilts pan. diameten Figure 2 Cookware Material types The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are: ALUMINUM -Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately. COPPER -Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above). STAINLESS STEEL -Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining. CAST IRON -A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops. PORCELAIN-ENAMEL on METAL -Heating characteristics will vary depending on base material. Porcelain-enamel coating must be smooth to avoid scratching ceramic cooktops. GLASS -Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass. important note: Do not place empty aluminum, glass or porcelain-enamel coated cookware on the ceramic cooktop! The melting point of cookware made with these materials may be reached quickly especially if left empty & they may bond to the ceramic cooktop. If the cookware melts it will damage the cool