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OFF 9 1 8 2 7 3 64 5 Single Element Control Knob Dual Element The dual element consists of two radiant ribbon elements within the same heating area. Either the small inner element or both the inner and outer elements may be selected for use. To turn ON the small, inner element, push down on the control knob and turn it clockwise. Use the control as if it was a single element. To turn ON both the inner and outer elements together, push down on the control knob and turn it clockwise past the number 9 setting to the dual element marker. The dual ON indicator light will glow indicating that the dual element is on. Turn the knob counterclockwise to the disired setting. To turn off the dual element, turn the knob to the OFF position. OFF 1 9 2 8 3 7 4 6 5 Dual Element Control Knob Temperature Limiters Each radiant heating element has its own sensor to protect the glass cooking surface from extreme high temperatures. The limiters will operate automatically by cycling the element off regardless of the cook setting. Although cycling is normal, any one of the following conditions can activate the limiter and cause it to cycle on and off more than usual: • The base of the pan is not making full contact with the heating surface (due to a warped or uneven base). • The pan is too small for the size of the element. • The pan has boiled dry. • The material or shape of the pan is slow to transfer the heat. PAGE 5 NEM Cooktop Use and Care Manual Cooktop Operating Instructions Using Proper Cookware Cookware Characteristics The choice of pans directly affects the cooking speed and uniformity. For best results select pans with the following features: FLAT BASES - When a pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling (rocking). Flat, medium-to-heavy-weight pans are best. To test the flatness of your pans Turn the pan upside down on the countertop and place a ruler flat against the bottom of the pan. The bottom of the pan and the straight edge of the ruler should be flush against each other. Another simple test to determine even heat distribution across the cookware bottom is to place 1” water in the pan. Bring the water to a boil and observe the location of the bubbles as the water starts to boil. Good, flat cookware will have an even distribution of bubbles over the bottom surface area. DIAMETER – The base of the pan should cover or match the diameter of the element being used. Pans may overhang the element area by 1" all around. TIGHT FITTING LID – A lid shortens cooking time by holding the heat inside the pan. Specialty pans Specialty pans, such as griddles, roasters, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. (Use only a flat-bottom wok.) Never place a support ring, such as a wok ring or trivet, on the cooking surface. Cookware Tips • Use of pots and pans with rounded (either concave or convex) warped or dented bottoms should be avoided. See drawings above. • Make sure the bottom of the pot or pan being used is clean and dry. • Use pots and pans with thick, smooth metal bottoms. • Do not slide metal pots across the cooktop. Pans may leave marks. (See Page 9 for cleaning.) • Do not use glass pans as they may scratch the surface. CAUTION • Foods packaged in aluminum foil should not be placed directly on the glass ceramic surface for cooking; aluminum foil can melt and cause permanent damage. CAUTION • Plastic, paper and cloth can melt or burn when in contact with a hot surface. Do not let these items come in contact with the hot glass ceramic surface. • Do not allow pans to boil dry. This can permanently damage the pan, the element and the cooktop glass. PAGE 6 NEM Cooktop Use and Care Manual Cooktop Operating Instructions Heat Settings for Radiant Elements All these settings are recommended without the element being preheated. Use this chart as a guide. Type of Food HEAT SETTINGS Melting butter/chocolate 1 Delicate sauces Finishing rice Simmering sauces with butter and egg yolk 1-3 Bacon Cooking vegetables, fish, broths Eggs, fried or scrambled Finishing cereals, pasta Milk Pancakes Pudding Simmering meats Steaming vegetables, fish, broths Pan frying Spaghetti sauces Sauteed vegetables Stewing meat, soups 4-6 Braising meat Pan frying meat, fish, Stir frying Quickly brown or sear meats Hold rapid boil 6-8 Boiling water for vegetables, pasta, rice, etc. 9 A range of heat settings are listed because the actual setting depends on: 1) type and quality of pan 2) type, quantity and temperature of the food 3) element used 4) the cook’s preference. 208/240 Volt Connection: The Heat Settings recommended on this page are based on a 240 volt power source. If your cooktop is connected to 208 volts, the same heat settings apply but foods may take a little longer to finish cooking. PAGE 7 NEM Cooktop Use and Care Manual Cooktop Care and Maintenance Cleaning Guide Before Use Care Care is easy when preventative steps are taken. For examp...