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Cooklng...
The glass will take longer to heat up than a
regular surface unit. It will also take longer
to cool down. Turn off the unit a few minutes
before you are finished cookrng.
The Care and Cleaning...
Always clean the smoothtop after cooking.
Use a special smoothtop cleaner/conditioner
available from your appliance dealer, gro-
cery, hardware or variety stores.
Avoldlng stalns
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Use a special smoothtop cleanericondi-
tioner every time you use the Smoothtop
Module. Follow the package directions
carefully.
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Wipe the smoothtop with a clean, damp
paper towel before you use the smooth-
top. (Do not use a sponge or cloth. A little
leftover soap or soil can stain the smooth-
top when heated.)
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Use only clean cookware.
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Avoid spillovers. Use pans with tall sides.
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Don’t let covers drip on the smoothtop.
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Wipe up any spill when the unit is cool
enough not to steam when a wet cloth
touches it. The longer you cook wlth a splll-
over on the unit, the harder It will be to
remove that spill.
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Clean off metal marks (from copper or
aluminum) right away. If heated, they may
never come off
Avoiding Damage
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Rough cookware, jewelry, salt, sand,
knives, etc....can scratch the surface. Use
only smooth cookware; wipe the surface
before using. DO NOT use the smoothtop as
a cutting board.
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Sugary spills can cause pitting on the sur-
face. Wipe a spill when the surface is cool.
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Pans that aren’t flat can cause hot spots
that can crack the surface.
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Spilling ice-cold water on a hot surface
may crack it.
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Dropping heavy or hard objects on the
cooktop can crack it. Be careful with heavy
skillets. Don’t store jars or cans above the
smoothtop.
See the special “Smoothtop Cleanlng Chart”
on page 22.
OPTIONAL CUTTING BOARD
Before using the Cutting Board...
1.
Wipe with damp sudsy cloth to remove
dust.
2. Rinse and wipe dry.
3. Season it by coating with colorless minera
oil.
4. Let oil stand a few hours; wipe off excess.
To keep the Cutting Board looking new, sand
the surface with fine sandpaper to remove
cutting marks and stains. Clean and re-season.
To sterilize the board, use a mixture of one
teaspoon chlorine bleach to one quart water.
Wipe cutting board. Clean and re-season.
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