|
|
|
Who's Online
There currently are 6043 guests online. |
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
Absolutely perfect! I've been trying to understand how to use all or at least some of the features of the receiver and especially the remote.
;
Copy of genuine owners/operators manual, very useful
;
The manual was a perfect match and was exactly what I was looking for. I'm very satisfied with my purchase.
;
Thank you for having the manual I needed for an older model Aiwa stero I had found on Ebay --- I wanted the Aiwa because I had tapes and cd's but I did not have a manual as to how to operate the system... I found what I needed and it has enabled me to set the system up for my enjoyment.
;
I wished detailed information of the JBL S310 and here I found it! Very happy with the service from this site!
USING YOUR COOKTOP
COOKWARE
Cookingperformanceisgreatlyaffected ware SHOULD HAVE A FLAT BOTTOM. The flat bottom allows good conductivity between the cookware and the element to provide uniform cooking results, faster heating and more efficient use of energy. by the type of cookware used. CookI_ the element. This conserves energy. I Fitthe size of the cookware to the size of When canning, use the HIGH setting just until water comes to a boil or pressure is reached in the pressure canner. Then, reduce to the lowest heat setting that maintains the boil or pressure. Prolonged use of the HIGH setting, or the use of incorrect canning utensils produce excessive heat. Excessive heat can cause permanent damage to the porcelain cooktop, surface element and the drip bowl. r'_,.--,, J are not recommended: Canners with (2-inches larger than the surface element) or a very large canner that rests on two surface elements. ,-,,,,_ .,m ._....., J i
ridged bottoms, oversized canners
Cookware with uneven, warped, or grooved bottoms do not make good contact, will reduce heat conductivity and result in slower, less even heating, A pan with a badly curved bottom will not make good contact with the element and may not get enough heat to bring water to a boil.
Do not use woks equipped with round metal rings. The ring, which is designed to support the wok above the element, will trap heat and may damage the element and the cooktop. CANNING Acceptable water-bath or pressure canners should not be oversized and must have a flat bottom. The following
SUGGESTED HEAT SETTINGS
Use the following chart as a GUIDELINE until you become more familiar with your cooktop. Keep in mind that different types of cookware materials require different heat settings for the same cooking operation. We suggest that you experiment to find the heat setting that best suits your particular cooking needs. Information in the chart is based on heavy gauge aluminum cookware. Lower the heat setting if using stainless steel, cast iron utensils or glassware designed for surface cooking.
HI
To bring liquid to a boil, blanch, preheat skillet, or bring pressure up in pressure cooker. (Note: Always follow instructions in pressure cooker use and care book.) Always reduce to a lower heat setting when liquids just begin to boil or food begins to cook.
Medium 6-5
To maintain moderate to slow boil for large amounts of liquids.
LO To keep foods warm before serving. NOTE: Refer to cookware manufacturer's recommendations for suggested heat settings. Some manufacturers do not recommend the use of HIGH or the use of HIGH for extended cooking operations.
--7--
|
|
|
> |
|
