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USING YOUR SMOOTHTOP
COOKWARE
Cooking performance isgreatly affected
by the type of cookware used. Pans
should have a flat bottom. The flat bot-
tom allows good conductivity between
the utensil and the cooking area to pro-
vide uniform cooking results, faster
heating and more efficient use of en-
ergy.
Pans with uneven, warped, or grooved
bottoms do not make good contact, re-
duce heat conductivity
and result in
slower, less even heating.
Be sure utensil is large enough to prop-
erly contain food and avoid boilovers.
Pan size is particularly
important in
deep frying. Be sure pan will accommo-
date the volume of food that is to be
added as well as the bubble action of fat.
Never leave a deep fat frying opera-
tion unattended.
Acceptable
water-bath
or pressure
canners should not be oversized and
must have a flat bottom.
Do not use specialty items that are over-
sized, have an uneven bottom or do not
meet proper utensil specifications.
SUGGESTED HEAT SETTINGS
Use the following chart as a GUIDELINE until you become
more familiarwith your cooktop. Keep in mind that different
types of cookware materials require different heat settings
for the same cooking operation.
We suggest that you experiment to find the heat setting
that best suits your particular cooking needs. Chart is
based on heavy gauge aluminum cookware. Lower the
heat setting if using other materials.
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To bring liquid to a boil, blanch, preheat skillet, or bring pressure up in pressure cooker. (Note:
Always follow instructions in pressure cooker use and care book.) Always reduce to a lower heat
setting when liquids just begin to boil or food begins to cook.
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To maintain moderate to slow boil for large amounts of liquids.
To keep foods warm before serving.
NOTE: Refer to cookware manufacturer's recommendations
for suggested heat settings. Some manufacturers do not rec-
ommend the use of HIGH or the use of HIGH for extended cooking operations.
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