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SURFACE COOKING
Surface cooking _18
CHOOSING THE PROPER COOKWARE
What your cookware is made of determines how evenly and quickly heat is transferred from the surface
element to the pan bottom.
• ALUMINUM - Excellent heat conductor. Some types of food will cause the aluminum to darken.
(Anodized aluminum cookware resists staining & pitting.). If aluminum pans are slid across the ceramic
cooktop, they may leave metal marks that resemble scratches. Remove these marks immediately.
• COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass.
• STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean
and resists staining.
• CAST IRON - A poor conductor; retains heat very well. Cooks evenly once cooking temperature is
reached. Not recommended for use on ceramic cooktops.
• ENAMELWARE - Heating characteristics will vary depending on base material. Porcelain-enamel
coating must be smooth to avoid scratching ceramic cooktops.
• GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may
scratch the glass.
PROTECTING THE SMOOTHTOP SURFACE
Cleaning
• Clean the cooktop before using it for the first time.
• Clean your cooktop daily or after each use. This will keep your cooktop looking good and can prevent
damage.
• If a spillover occurs while cooking, immediately clean the spill from the cooking area while it is hot to
prevent a tough cleaning chore later. Using extreme care, wipe the spill with a clean dry towel.
• Do not allow spills to remain on the cooking area or the cooktop trim for a long period of time.
• Do not use abrasive cleansing powders or scouring pads, which will scratch the cooktop.
• Do not use chlorine bleach, ammonia, or other cleansers not specifically recommended for use on a
glass-ceramic surface.
Preventing marks and scratches
• Do not use glass cookware. They may scratch the cooktop.
• Do not place a trivet or wok ring between the cooktop and the pan. These items can mark or scratch
the cooktop.
• Make sure the cooktop and the pan bottom are clean.
• Do not slide metal pans across the cooktop.
Preventing stains
• Do not use a soiled dish cloth or sponge to clean the cooktop surface. A film will remain, which may
cause stains on the cooking surface after the area is heated.
• Continuously cooking on a soiled surface may/will result in a permanent stain.
Preventing other damage
• Do not allow plastic, sugar, or foods with high sugar content to melt onto the hot cooktop. Should this
happen, clean immediately.
• Do not let a pan boil dry as this will damage the cooktop and the pan.
• Do not cook food directly on the cooktop without the proper cookware.
FE-R300_XAA_DG68-00277A-08_EN.indd 18 2013-06-11 �� 12:36:57