Range Controls & Surface Unit Settings

Surface unit settings:

HI ------ Quick start for cooking; bring water boil.

MED HI -- Fast fry, pan broil; maintain fast boil on large amount of food.

MED ----- Saute and brown; maintain slow boil on large amount of food.

LOW ----- Cook after starting at HI; cook with little water in covered pan.

WM ------ Steam rice,cereal; maintain serving temperature of most foods.

Some cooktops now offer Melt, Keep Warm and Simmer options. These are incorporated on the control graphics:

• Melt option is optimized for melting chocolate, and this simmer setting delivers the low gentle heat needed.
• Simmer is ideal for making delicate sauces or melting butter and will ensure a food-safe temperature of at least 140°F.
• Keep Warm will provide heat to maintain food temperature above 140°F . Not recommended for melting.

NOTE:

• At HI and MED HI never leave food unattended. Boilovers cause smoking and/or greasy spillovers that may catch fire.
• At WM or LOW melt chocolate, butter on small units.

It is not possible to say that a particular setting will cook at one specific temperature because temperature transfer has many factors such as:

• Different cooktops perform differently (ie: solid disc, induction, etc)
• Depends on the type of food being cooked, &
• Depends on the cookware.

It is best to use a food thermometer to ensure food is reaching the temperature recommended by meat and poultry boards.