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GRIDDLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
Home Canning
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
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Center the canner on the grate or largest surface cooking
area or element. Canners should not extend more than 1 in.
(2.5 cm) outside the cooking area.
■
Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
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For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies that manufacture home
canning products can also offer assistance.
Cookware
IMPORTANT:
Never 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 it 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.
Use the following chart as a guide for cookware material
characteristics.
COOKTOP CARE
General Cleaning
IMPORTANT:
Before cleaning, make sure all controls are off and
the cooktop is cool. Always follow label instructions on cleaning
products.
Soap, water and a soft cloth or sponge are suggested first unless
otherwise noted.
EXTERIOR PORCELAIN ENAMEL SURFACES
Food spills containing acids, such as vinegar and tomato, should
be cleaned as soon as the entire appliance is cool. These spills
may affect the finish.
■
Glass cleaner, mild liquid cleaner or nonabrasive scrubbing
pad:
Gently clean around the model and serial number plate
because scrubbing may remove numbers.
FOOD SETTING COOK TIME
TOTAL MINUTES
Sausage Patties
and Links
325°F (163°C) 12-18
Bacon Slices
350°F (177°C) 7-11
Ham Steaks
(fully
cooked)
325°F (163°C) 5-7
Ground Meat
Patties
350°F (177°C) 10-15
Frankfurters and
Pre-cooked
Sausages
325°F (163°C) 8-15
Fish Steaks,
Fillets
325°F (163°C) 8-15
Eggs
300°F (149°C) 3-5
Hash Brown
Potatoes
400°F to 425°F
(204°C to 218°C)
8-12
French Toast
350°F (177°C) 5-7
Pancakes
350°F (177°C) 2-4
Grilled
Sandwiches
325°F (163°C) 3-5
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.
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Good for browning and frying.
■
Maintains heat for slow cooking.
Ceramic or
Ceramic glass
■
Follow manufacturer’s instructions.
■
Heats slowly, but unevenly.
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Ideal results on low to medium heat
settings.
Copper
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Heats very quickly and evenly.
Earthenware
■
Follow manufacturer’s instructions.
■
Use on low heat settings.
Porcelain
enamel-on-
steel or cast
iron
■
See stainless steel or cast iron.
Stainless steel
■
Heats quickly, but unevenly.
■
A core or base of aluminum or copper
on stainless steel provides even
heating.