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COOKTOP
USE
The surface
cooking
area will glow red when an element
is on. It
will cycle on and off, at all settings,
to maintain
the selected
heat
level.
Wiping
off the cooktop
before and after each use will help keep it
free from stains and provide the most even heating. On cooktops
with white ceramic
glass, soils and stains may be more visible,
and may require more cleaning
and care. For more information,
see "General
Cleaning"
section.
•
Do not store jars or cans above the cooktop.
Dropping
a
heavy or hard object onto the cooktop
could crack it.
•
Do not leave a hot lid on the cooktop.
As the cooktop
cools,
air can become
trapped
between
the lid and the cooktop,
and the ceramic
glass could break when the lid is removed.
•
For foods containing
sugar in any form, clean up all spills and
soils as soon as possible.
Allow the cooktop
to cool down
slightly.
Then, while wearing
oven mitts, remove
the spills
while the surface is still warm.
If sugary spills are allowed to
cool down,
they can adhere to the cooktop
and can cause
pitting and permanent
marks.
•
Do not slide cookware
or bakeware
across
the cooktop.
Aluminum
or copper
bottoms
and rough finishes
on
cookware
or bakeware
could leave scratches
or marks on the
cooktop.
•
Do not cook popcorn
in prepackaged
aluminum
containers
on the cooktop.
It could leave aluminum
marks that cannot
be removed
completely.
•
Do not allow objects
that could melt, such as plastic or
aluminum
foil, to touch any part of the entire cooktop.
•
Do not use the cooktop
as a cutting
board.
•
Use cookware
about
the same size as the surface
cooking
area. Cookware
should
not extend more than 1/2" (1.25 cm)
outside
the area.
•
Cookware
designed
with slightly
indented
bottoms
or small
expansion
channels
can be used.
•
Make sure the bottoms
of pots and pans are clean and dry
before using them. Residue
and water can leave deposits
when heated.
•
Do not cook foods directly
on the cooktop.
IMPORTANT:
Do not leave empty
cookware
on a hot surface
cooking
area, element
or surface
burner.
Ideal cookware
should
have a flat bottom,
straight
sides, a well-
fitting lid and the material
should
be of medium-to-heavy
thickness.
Rough finishes
may scratch
the cooktop.
Aluminum
and copper
may be used as a core or base in cookware.
However,
when used
as a base, they can leave permanent
marks on the cooktop
or
grates.
Cookware
material
is a factor
in how quickly
and evenly heat is
transferred,
which affects
cooking
results.
A nonstick
finish has
the same characteristics
as its base material.
For example,
aluminum
cookware
with a nonstick
finish will take on the
properties
of aluminum.
On some models,
griddles
with nonstick
surfaces
should
not be
used in the broiler.
Use the following
chart as a guide for cookware
material
characteristics.
COOKWARE
CHARACTERISTICS
Aluminum
•
Heats quickly
and evenly.
Cast iron
•
Ceramic or
•
Ceramic
glass
•
Copper
•
Heats
very quickly
and evenly.
Earthenware
•
Follow
manufacturer's
instructions.
•
Use on low heat settings.
Porcelain
•
See stainless
steel or cast iron.
enamel-on-
steel
or cast
iron
Suitable
for all types of cooking.
Medium
or heavy thickness
is best for
most cooking
tasks.
Heats slowly and evenly.
Good for browning
and frying.
Maintains
heat for slow cooking.
Follow
manufacturer's
instructions.
Heats slowly, but unevenly.
Ideal results on low to medium
heat
settings.
A. Surface
cooking
area
B. Cookware/Canner
C. 7/2" (1.25 cm) maximum
overhang
•
Use flat-bottomed
cookware
for best heat conduction
and
energy efficiency.
Cookware
with rounded,
warped,
ribbed
or
dented
bottoms
could
cause uneven heating
and poor
cooking
results.
•
Determine
flatness
by placing
the straight
edge of a ruler
across the bottom
of the cookware.
While you rotate the ruler,
no space or light should
be visible between
it and the
cookware.
Stainless
steel
•
Heats quickly,
but unevenly.
•
A core or base of aluminum
or copper
on stainless
steel provides
even
heating.
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