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COOKWARE
CHARACTERISTICS
Ceramic or
� Follow manufacturer's instructions.
Ceramic glass
� Heats slowly, but unevenly.
� Ideal results on low to medium heat
settings.
� May scratch the cooktop.
Copper
� Heats very quickly and evenly.
� May leave copper residues, which may
be diminished if cleaned immediately
after cooking.
� Can leave a permanent stain or bond to
the cooktop if overheated.
Earthenware
� Follow manufacturer's instructions.
� Use on low heat settings.
� May scratch the cooktop.
Porcelain
� See stainless steel or cast iron.
enamel-on-
� Porcelain enamel bakeware without the
steel or cast
metal base may bond to the cooktop if
iron
overheated.
Stainless steel
� Heats quickly, but unevenly.
� A core or base of aluminum or copper
on stainless steel provides even
heating.
Use flat-bottomed cookware for best cooking results and energy
efficiency. The cookware should be about the same size as the
cooking area outlined on the cooktop. Cookware should not
extend more than 1/2" (1.3 cm) outside the area.
Home Canning
Canning can be performed on a glass smooth top cooking surface
or traditional coil element cooktop. When canning for long periods,
alternate the use of surface cooking areas or elements between
batches. This allows time for the most recently used areas to cool.
� Center the canner on the largest surface cooking area or
element. On electric cooktops, canners should not extend
more than 1/2" (1.3 cm) beyond the surface cooking area or
element.
� Do not place canner on 2 surface cooking areas or elements at
the same time.
� On ceramic glass models, use only flat-bottomed canners to
avoid damage to the cooktop and elements.
� For more information, contact your local agricultural extension
office, or refer to published home canning guides. Companies
that manufacture home canning products can also offer
assistance.
Oven Use
Odors and smoke are normal when the oven is used the first few
times or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
Positioning Racks and Bakeware
To move a rack, pull it out to the stop position, raise the front edge,
and then lift it out. Use the following illustration and chart as a
guide for positioning racks.
Rack Position
Type of Food
5
Broiling/searing meats, hamburgers,
steaks, or toast.
4
Broiling thicker cuts of meat, poultry, fish,
Air fry basket.
3 or 4
Frozen prepackaged foods, most baked
goods, and casseroles.
1 or 2
Large roasts or poultry
Multiple Rack Cooking
2-rack: Use rack positions 2 and 4.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow 2"
(5 cm) of space around bakeware and oven walls. Make sure that
no bakeware piece is directly over another.
Air Fry Basket
Part of what makes air fryers so efficient at crisping up your food
has to do with the perforated basket that is designed for air frying.
The air fry basket allows the hot air to circulate thoroughly on the
entire surface of the food. When using the Air Fry feature, position
the air fry basket on top of a large baking sheet to collect crumbs,
oil, and mitigate smoke. Place the basket and sheet in the rack
position 4 of the oven. Refer to Positioning Racks and Bakeware
in the Control Guide or Product Guide for more details. Avoid
using more than one basket to avoid uneven cooking.
Air Frying
While air frying, the heating elements and convect fan cycle on
and off in intervals to maintain the oven temperature while the fan
circulates the hot air. Close the oven door to ensure proper
temperature.
IMPORTANT: Cooking times, temperatures, and general
instructions may vary depending on recipe.
Air frying in a large oven cavity allows for more food to be air fried
at one time, longer baking times are to be expected.
� When air frying, food should be evenly spaced in an air fry
basket in a single layer.
� Refer to instructions on packaged food for conventional oven
baking regarding air fry time and temperature.
� For fresh food recipes with bake times over 30 minutes, a
5-10 minutes preheat is recommended.
� For frozen, bone-in, or dense foods with cook times less than
15 minutes, additional time may be required.
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