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Cookware tips
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Select a pan
that is about the same size
as the surface unit.
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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
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
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The pan
should have straight sides and a
tight-fitting lid.
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Choose medium to heavy gauge
(thick-
ness) pans that are fairly lightweight.
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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.
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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:
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Use flat4Mtomed canners/pans
for best
resufts.
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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 cannersl
pans, if not properly centered, trap heat and
can cause damage to the cook-top.
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Do not place canner
on two surface units
at the same time. Too much heat will build
up and will damage the cooktop.
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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.
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Keep reflector bowls clean
for best heat
reflection.
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To prolong the life of the elements:
- Prepare small batches
at a time.
- Do not use elements
for canning all
&Y.
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Refer
to your canner manual for specific
instructions.
Product Damage Hazard
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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
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.
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Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit. The utensil could overheat and
could damage the utensil or surface unit.