Surface Cooking - Maytag RS-1 Guide De L'utilisateur

IMPORTANT SAFETY INSTRUCTIONS
Important Safety Notice
and Warning
The California Safe Drinking Water and Toxic
Enforcement Act of 1986 (Proposition 65) re-
quires the Governor of California to publish a
list of substances known to the State of Califor-
nia to cause cancer or reproductive harm, and
requires businesses to warn customers of po-

Surface Cooking

Surface Controls
Use to turn on the surface elements. An infinite
choice of heat settings is available from LOW to
HIGH. The knobs can be set on or between any
of the settings.
SETTING THE CONTROLS
1. Place pan on surface element.
2. Push in and turn the knob in either direction
to the desired heat setting.
➢ The backguard is marked to identify which
element the knob controls. For example,
this graphic indicates right front
element.
3. After cooking, turn knob to OFF. Remove
pan.
SURFACE INDICATOR LIGHTS
There is an indicator light located on the con-
trol panel. When any of the surface control
knobs are turned on, the light will turn on. The
light will turn off when the surface elements are
turned off.
Suggested Heat Settings
The size, type of cookware and cooking opera-
tion will affect the heat setting. For information
on cookware and other factors affecting heat
settings, refer to "Cooking Made Simple"
booklet.
3
, CONT.
tential exposures to such substances.
Users of this appliance are hereby warned that
when the oven is engaged in the self-clean
cycle, there may be some low level exposure
to some of the listed substances, including car-
bon monoxide. Exposure to these substances
can be minimized by properly venting the oven
to the outdoors during the self-clean cycle by
opening a window and/or door in the room
where the appliance is located.
Before Cooking
➢ Always place a pan on the surface unit
before you turn it on. To prevent damage
to range, never operate surface unit with-
out a pan in place.
➢ NEVER use the cooktop as a storage
area for food or cookware.
During Cooking
➢ Be sure you know which knob controls
which surface unit. Make sure you turned
on the correct surface unit.
➢ Begin cooking on a higher heat setting
then reduce to a lower setting to com-
plete the operation. Never use a high
heat setting for extended cooking.
➢ NEVER allow a pan to boil dry. This
could damage the pan and the appli-
ance.
➢ NEVER touch cooktop until it has cooled.
Expect some parts of the cooktop, espe-
cially around the surface units, to be-
come warm or hot during cooking. Use
potholders to protect hands.
HIGH: Use to bring liquid to a boil, blanch or
reach pressure in a pressure cooker. Always
reduce setting to a lower heat when liquids
begin to boil or foods begin to cook.
MED. HIGH (8): Use to brown meat, heat oil
for deep fat frying or sautéing. Maintain fast
boil for large amounts of liquids.
MEDIUM: Use to maintain moderate to slow
IMPORTANT NOTICE REGARDING PET
BIRDS: Never keep pet birds in the kitchen
or in rooms where the fumes from the
kitchen could reach. Birds have a very sen-
sitive respiratory system. Fumes released
during an oven self-cleaning cycle may be
harmful or fatal to birds. Fumes released due
to overheated cooking oil, fat, margarine and
overheated non-stick cookware may be
equally harmful.
CAUTION:
After Cooking
➢ Clean up messy spills as soon as pos-
sible.
➢ Make sure surface unit is turned off.
Other Tips
➢ If cabinet storage is provided directly above
cooking surface, limit it to items that are
infrequently used and can be safely stored
in an area subjected to heat.
Temperatures may be unsafe for items
such as volatile liquids, cleaners or aero-
sol sprays.
➢ NEVER leave any items, especially plas-
tic items, on the cooktop. The hot air from
the vent may ignite flammable items, melt
or soften plastics, or increase pressure in
closed containers causing them to burst.
➢ NEVER allow aluminum foil, meat probes
or any other metal object, other than a pan
on a surface element, to contact heating
elements.
boil for large amounts of liquids and for most
frying operations.
MED. LOW (3): Use to continue cooking
covered foods and to maintain pressure in
most pressure cookers and stew or steam
operations.
LOW: Use to keep foods warm and melt
chocolate and butter.