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COOKTOP USE
The surface cooking area will glow red when an element is on. It
will cycle on and off, at all settings, to maintain the selected heat
level.
Wiping off the cooktop before and after each use will help keep it
free from stains and provide the most even heating. On cooktops
with white ceramic glass, soils and stains may be more visible,
and may require more cleaning and care. For more information,
see "General Cleaning" section.
•
Do not store jars or cans above the cooktop.
Dropping a
heavy or hard object onto the cooktop could crack it.
•
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.
Do not slide cookware or bakeware across the cooktop.
Aluminum or copper bottoms and rough finishes on
cookware or bakeware could leave scratches or marks on the
cooktop.
•
Do not cook popcorn in prepackaged
aluminum containers
on the cooktop. It could leave aluminum marks that cannot
be removed completely.
•
Do not allow objects that could melt, such as plastic or
aluminum foil, to touch any part of the entire 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"(1.25 cm)
outside the area.
Cookware designed with slightly indented bottoms or small
expansion channels can be used.
Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
when heated.
•
Do not cook foods directly on the cooktop.
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well-
fitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum
and copper
may be used as a core or base in cookware. However, when used
as a base, they can leave permanent marks on the cooktop or
grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics
as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
On some models, griddles with nonstick surfaces should not be
used in the broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE
CHARACTERISTICS
Aluminum
•
Heats quickly and evenly.
•
Suitable for all types of cooking.
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Medium or heavy thickness is best for
most cooking tasks.
Cast iron
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Heats slowly and evenly.
•
Good for browning and frying.
•
Maintains heat for slow cooking.
Ceramic
or
•
Follow manufacturer's
instructions.
Ceramic glass
•
Heats slowly, but unevenly.
•
Ideal results on low to medium heat
settings.
Copper
•
Heats very quickly and evenly.
Earthenware
•
Follow manufacturer's
instructions.
•
Use on low heat settings.
Porcelain
•
See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless
steel
•
Heats quickly, but unevenly.
A. Surface cooking area
B. Cookware/Canner
C. _2" (1.25 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.
•
A core or base of aluminum or copper
on stainless steel provides even
heating.
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