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Tones areaudible s ignals, indicating thefollowing:
One Tone
•
Valid pad press
•
Slider is moved to "0" power level
•
Slider is moved to "Boost" power level
Two Tones
•
Invalid pad press
Three Tones
•
End of Timer cycle
Cleaning off the induction cooktop before and after each use will
help keep it free from stains and provide the most even heating.
For more information, see "General Cleaning" section.
•
Avoid storing jars or cans above the cooktop. Dropping a
heavy or hard object onto the cooktop could crack the
cooktop.
•
To avoid damage to the cooktop, do not leave a hot lid on the
cooktop. As the cooktop cools, air can become trapped
between the lid and the cooktop, and the ceramic glass could
break when the lid is removed.
•
For foods containing sugar in any form, clean up all spills and
soils as soon as possible. Allow the cooktop to cool down
slightly. Then, while wearing oven mitts, remove the spills
while the surface is still warm. If sugary spills are allowed to
cool down, they can adhere to the cooktop and can cause
pitting and permanent marks.
•
To avoid scratches, do not slide cookware or bakeware
across the cooktop.
•
To avoid damage to the cooktop, do not allow objects that
could melt, such as plastic or aluminum foil, to touch any part
of the entire cooktop.
•
To avoid damage to the cooktop, do not use the cooktop as a
cutting board.
•
Use cookware about the same size as the surface cooking
area. Cookware should not extend more than 1/2" (1.3 cm)
outside the area.
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B
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A. Surface cooking area
B. Cookware/canner
C. 7/2"(1.3 cm) maximum overhang
•
Use flat-bottomed
cookware for best heat conduction and
energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor
cooking results.
•
Determine flatness by placing the straight edge of a ruler
across the bottom of the cookware. While you rotate the ruler,
no space or light should be visible between it and the
cookware.
•
Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
when heated.
Only ferromagnetic
pans can be used for induction cooking.
Ferromagnetic
Materials
Include:
•
Enameled steel
•
Cast iron
•
Stainless steel designed for induction cooking
Non-Ferromagnetic
Materials
Include:
These types of pans will not work with induction cooking.
•
Stainless steel
•
Glass
•
Ceramic
•
Copper or aluminum pans
To find out whether your pans can be used with an induction
cooktop, flip the pan over, hold a magnet to the bottom of the
pan, and see whether it sticks. If the magnet sticks to the bottom
of the pan, the pan is ferromagnetic
and can be used for
induction cooking.
The number on the surface cooking area heat setting display will
flash if no pan is placed on the surface cooking area, or the pan is
not made of the right material, or it is not the right size. It will stop
flashing once a suitable pan is placed on the surface cooking
area. If you take longer than 90 seconds to place the correct pan
on the surface cooking area, the surface cooking area will turn
off.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting
lid, and the material should be of medium-to-heavy
thickness.
Choose the correct pan size for each surface cooking area. The
diameter of the pan's base should correspond to the size of the
surface cooking area.
NOTE: Cookware manufacturers
often give the diameter across
the top of the pan. This is usually larger than the diameter of the
base.
Pans with rough finishes may scratch the cooktop.
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