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15
Surface Cooking
Cookware
Using proper cookware
The size and type of cookware used will influence
the setting needed for best cooking results.
Cookware should have flat bottoms that make good
contact with the entire burner grate surface. Check
for flatness by rotating a ruler across the bottom of
the cookware.
Cookware material types
The cookware material determines how evenly and
quickly heat is transferred from the surface burner
to the pan bottom. The most popular materials
available are:
• Aluminum - Excellent heat conductor. Some
types of food will cause it to darken (Anodized
aluminum cookware resists staining & pitting).
• Copper - Excellent heat conductor but discolors
easily.
• Stainless steel - Slow heat conductor with
uneven cooking results. Is durable, easy to clean
and resists staining.
• Cast iron - A poor heat conductor however will
retain heat very well. Cooks evenly once cooking
temperature is reached.
• Porcelain-enamel on metal - Heating
characteristics will vary depending on base
material.
• Glass- Slow heat conductor.
Cookware should always:
• Have a flat bottom.
• Have tight fitting lids.
• Be well balanced.
• Be made of a material that conducts heat well.
• Be easy to clean.
Home Canning
Be sure to read and observe all the following points
when home canning with your appliance. Check
with the USDA (United States Department of
Agriculture) website and be sure to read all the
information they have available as well as follow
their recommendations for home canning
procedures.
• Use only quality flat bottom canners when home
canning. Use a straight-edge to check canner
bottom.
• Use only a completely flat bottom canner with
no ridges that radiate from the bottom center
when home canning using a ceramic cooktop.
• Make sure the diameter of the canner does not
exceed 1 inch beyond the surface element
markings or burner. It is recommended to use
smaller diameter canners on electric coil and
ceramic glass cooktops.
• Start with hot tap water to bring water to boil more
quickly.
• Use the highest heat seating when first bringing
the water to a boil. Once boiling is achieved,
reduce heat to lowest possible setting to maintain
that boil.
IMPORTANT
NEVER place or straddle a cooking utensil over 2
different surface cooking areas at the same time.
Oven vent location
The oven vent is located below the backguard.
When the oven is on, warm air is released through
this vent. This venting is necessary for proper air
circulation and provides good baking results in the
oven. DO NOT BLOCK THIS VENT.
Oven vent location