Using The Proper Cookware - LG LSES6338F Owner's Manual

Setting Recommended Use
• Maintain a slow boil
• Fry or saute foods
3.5-5.0
• Cook soups, sauces and gravies
• Stew or steam food
2.2-3.0
• Simmer
• Keep food warm
Lo-2.0 • Melt chocolate or butter
• Simmer

Using the Proper Cookware

The size and type of cookware will influence the
settings needed for the best cooking results. Be
sure to follow the recommendations for using
proper cookware.
NOTE
• Match the size of the cookware to the amount of
food being cooked to save energy when heating.
Heating 1/2 quart of water requires more energy
in a 3-quart pot than in a 1-quart pot.
Cookware should have flat bottoms that make
good contact with the entire surface heating
element. Check for flatness by placing a ruler
across the bottom of the cookware. The ruler
should touch the cookware across the entire
bottom, with no gaps.
Cookware Recommendations
• Flat bottom and straight sides
• Heavy-gauge pans
• Pan sizes that match the amount of food to be
prepared and the size of the surface element
• Weight of handle does not tilt pan. Pan is well
balanced
• Tight-fitting lids
• Flat bottom woks
Cookware should not
• have a curved or warped
bottom.
• be smaller or larger than
the surface burner.
• have a heavy handle that
tilts the pan.
• be a wok with a ring
stand.
• have loose or broken handles.
• have loose-fitting lids.
NOTE
• Do not use pans less than 7 inches in diameter
on the front elements.
• Do not use foil or foil-type containers. Foil may
melt onto the glass. Do not use the cooktop if
metal has melted on it. Call an authorized LG
Service Center.
Choosing Cookware
The cookware material determines how evenly and
quickly heat is transferred from the surface
element to the pan bottom. The most popular
materials available are:
• Aluminum - Excellent heat conductor. Some
types of food will cause it to darken (anodized
aluminum cookware resists staining and pitting).
If aluminum pans slide across the ceramic
cooktop, they may leave metal marks which will
resemble scratches. Remove these marks
immediately.
• Copper - Excellent heat conductor but discolors
easily. May leave metal marks on glass-ceramic
(see Aluminum above).
• Stainless steel - Slow heat conductor with
uneven cooking results. Is durable, easy to clean
and resists staining.
• Cast iron - A poor heat conductor but retains
heat very well. Cooks evenly once cooking
OPERATION 29