GE JSP38 Use And Care Manual page 13

of Cookware
The following information will help you choose
cookware which will give good performance.
Stainless
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Aluminum: he(lv} kvei~ht reco~nmended
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be removed
if cleaned immediately. Because of its low melting
point, thin weight aluminum should not be used.
Cast Iron: usable, but not recommet~ded
Poor performance. May scratch the surface.
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the cooktop surface and minimizes the chance of
'lovers burning onto the cooktop.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Turn your pan upside down on
the countertop, place a ruler flat
straight edge of the ruler should
Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
Special Notes for Glass Cooktops:
surface units that are on. With 3 or 4 units turned
on, surface temperatures are high so be careful
when touching the cooktop. The hot surface
indicator light will remain lit after the surface unit
is off until the surface is cool enough to touch.
NOTE:
At HI and Medium High settings ne~er leave food
fire.
At LO
settings melt chocolate
surface unit.
*
and bu~ter on a small
Copper Bottom:
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned immediately.
However, do not let these pots boil dry. Overheated metal
can bond to glass cooktops. An overheated copper pot will
leave a residue that will permanently stain the cooktop.
thick, flat, smooth bottom. Avoid boiling dry, as
porcelain can melt and fuse to the surface.
Glass-ceramic: l~sable, but not recommended
Poor performance. May scratch the surface.
Stoneware: usable, but not recommended
Poor performance. May scratch the surface.
Pans with rounded, curved, ridged or warped bottoms
are not recommended.
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water in
the pan. Bring the water to a boil and observe the location
of bubbles as the water starts to boil. Good flat cookware
will have an even distribution of bubbles over the bottom
surface area of the pan. Bubbles localized in only a portion
of the bottom indicate uneven contact of the pan to the
surface unit, uneven heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface unit.
Cooking performance will not be as good if the
cookware is either smaller or larger than the surface unit.
When a surface unit is turned on. the unit can be
seen glowing red within a few seconds (longer for
radiant units). The red glow will turn on and off
(cycling) to maintain the selected heat setting. With
poor cookware, you will see frequent cycling of the
unit off and on. Good, flat cookware will minimize
the cycling.
It is safe to place hot cookware from the oven or a
surface unit on the glass cooktop when it is cool.
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