Cleaning The Cooktop - hestan KEC Serie Manuel

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COOKTOP OPERATION
(CONTINUED)
CAUTION
Safe canning requires that harmful micro organisms are destroyed and that the jars are sealed
completely. When canning foods in a water-bath canner, a gentle but steady boil must be
maintained for the required time. When canning foods in a pressure canner, the pressure must be
EN
maintained for the required time.
After you have adjusted the controls, it is very important to make sure the prescribed boil or
pressure levels are maintained for the required time.
Since you must make sure to process the canning jars for the prescribed time, with no interruption
in processing time, do not can on any cooktop surface unit if your canner is not flat.
Special pans
Special pans, such as griddles, roasters, pressure cookers, woks, water (Use only a flat-bottom wok).
CAUTION
Food 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.

CLEANING THE COOKTOP

CAUTION
Be sure electrical power is off and all surfaces are cool before cleaning any part of the cooktop.
Apply a small amount of cooktop cleaning specific ceramic crème on a daily basis. This provides a
protective film that makes it easy to remove water spots or food spatters. The temperature of the
cooking surface reduces the protective qualities of this cleaner. It must be reapplied before each
use. Use a clean cloth and apply cooktop cleaning crème before each use to remove dust or metal
marks that can occur on the counter level surface between uses.
FRAME
(Stainless steel models)
Always wipe with the grain when cleaning. For moderate/ heavy soil, use BonAmi® or Soft Scrub®
(no bleach).
Wipe using a damp sponge or cloth, rinse and dry.
DAILY CLEANING TECHNIQUES
Clean the surface when it is completely cool with the following exception.
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