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OPERATION
Radiant CooktopCooking
(cont.)
1. Be sure the canner is centered
over the zones,
2. Make sure the canner is fiat on the
bottom.
3. Use recipes and procedures from
reputable sources, These are
available from manufacturers
such as BalPand Kerr e, or the
Department of Agriculture
Extension Service
4. Use caution, while canning, to
prevent burns from steam or heat
If you don't know i_,_,_,,_,i
f
if your cookware 11 i
is fiat on the ,I ....... _,
bottom, try this
test. Turn your pan upside down on
the countertop, and place the edge
of a ruler flat against the surface of
the pan Rotate the ruler in a full
circle, checking as you turn for any
space between the two surfaces,
The bottom of the pan and the edge
of the ruler should fit flush against
each other all the way across
Stainless Steel: Highly recommended
for use with your new cooktOpr
Especially good with a clad bottom°
Aluminum: Heavyweight aluminum
cookware recommended
Cast Iron: Cast-iron cookware that
is completely covered with porcelain
enamel is recommended, Cast iron
that is not covered with porcelain
enamel may scratch the g!ass-ceramic
surface of the cooktop.
Copper Bottom: Has good
performance, but it can leave a
residue on the cooktop surface if
allowed to boil dry,,
Glass-Ceramic or Stoneware:
Usable Check for rough edges or
burrs, which may scratch the cooktop
surface
When the knobs are turned on,
coils beneath the glass radiate heat
through the glass to the cooking
utensil. It will take a few moments for
the coils to heat; as they do, a red
glow can be seen below the surface
of the cooktop
Every radiant surface unit has a
temperature Iimiter
The temperature limiter protects the
glass cooktop from getting too hot,
The temperature limiter may cycle the
units off for a time if:
* The pan boils dry
• The pan bottom is not flat
o The pan is off center
- There is no pan on the unit
11