Samsung NE597R0ABSR/AA User Manual Ver.1.0 (English) - Page 22

Triple surface unit control knob right front, Recommended settings - lowes

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Triple surface unit control knob (right front) The dual surface unit has 3 cooking sizes to select from so you can match the size of the unit to the size of the cookware you are using. 1. Push the knob in. 2. Turn in either direction to the setting you want. • To use the small surface unit, turn the control knob to the small burner (A) settings. • To use the middle surface unit, turn the control knob to the middle burner (B) settings. • To use the large surface unit, turn the control knob to the large burner (C) settings. The area between the high and off settings is not appropriate for cooking. When changing from a high heat setting to a lower heat setting, the surface unit may stop glowing. This is normal. Recommended settings SETTING HIGH MEDIUM HIGH MEDIUM MEDIUM LOW LOW TYPE OF COOKING Starting most foods, bringing water to a boil, pan broiling Continuing a rapid boil, frying, deep fat frying Maintaining a slow boil, thickening sauces and gravies, steaming vegetables Keeping foods cooking, poaching, stewing Keeping foods warm, melting, simmering 21_ Surface cooking NE597R0ABSR_120201.indd 21 28/02/2012 14:08:27

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21
_ Surface cooking
Triple surface unit control knob (right front)
The dual surface unit has 3 cooking sizes to select from
so you can match the size of the unit to the size of the
cookware you are using.
1
. Push the knob in.
2
.
Turn in either direction to the setting you want.
• To use the small surface unit, turn the control knob to
the
small burner (A)
settings.
• To use the middle surface unit, turn the control knob to
the
middle burner (B)
settings.
• To use the large surface unit, turn the control knob to
the
large burner (C)
settings.
The area between the high and off settings is not appropriate for cooking.
When changing from a high heat setting to a lower heat setting, the surface unit may stop
glowing. This is normal.
Recommended settings
SETTING
TYPE OF COOKING
HIGH
Starting most foods, bringing water to a boil, pan broiling
MEDIUM HIGH
Continuing a rapid boil, frying, deep fat frying
MEDIUM
Maintaining a slow boil, thickening sauces and gravies, steaming
vegetables
MEDIUM LOW
Keeping foods cooking, poaching, stewing
LOW
Keeping foods warm, melting, simmering
NE597R0ABSR_120201.indd
21
28/02/2012
14:08:27