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Cookware tips
l Select a pan that is about the same size as
the surface unit.
l NOTE: For best resutts and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with the
surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware) or dented bottoms could cause
severe overheating, which damages the
cookware and/or surface unit.
You can, however, use the newer cook-
ware available with slightly indented bottoms
or very small expansion channels. This
cookware is specially designed to provide
the good contact needed for best cooking
resufts.
Also, woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most stores that sell
housewares.
l The pan should have straight sides and a
tight-fiiing lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
l The pan material (metal or glass) affects
how fast heat transfers from the surface unit
through the pan material and how evenly
heat spreads over the pan bottom. Choose
pans that provide the best cooking results.
l Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten
the life of regular surface units and cause
damage to the cooktop.
To protect your range:
l Use flat-bottomed canners/pans for best
results.
l Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit and
which does not extend more than one inch
outside surface unit area. Large diameter
canners/pans, if not properly centered,
trap heat and can cause damage to the
cooktop.
l Do not place canner on two surface units
at the same time. Too much heat will build
up and will damage the cooktop.
l Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
l Keep reflector bowls clean for best heat
reflection.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all
day.
l Refer to your canner manual for specific
instructions.
Product Damage Hazard
l If a surface unit stays red for a long time,
the bottom of the pan is not flat enough or
is too small for the surface unit.
Prolonged usage of incorrect utensils for
long periods of time could result in
damage to the surface unit, cooktop,
wiring and surrounding areas. To prevent
damage, use correct utensils, start
cooking on HI and turn control down to
continue cooking.
l Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit. The utensil coukf overheat and could
damage the utensil or surface unit.