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USING THE SURFACE UNITS
Using cookware
• Use the correct cookware
to prevent
damage
to the surface unit, cooktop,
wiring, and surrounding
areas.
• If the cookware
is too small for the surface
unit or the bottom is not flat, the surface
unit could stay glowing
red for an extended
length of time causing
damage
to the unit.
• If you start cooking
on high, it is important
to turn the control down to a lower setting
to complete
cooking.
• The surface
unit could overheat
or be
damaged
if a pot has boiled dry or has
been left empty on a hot surface unit.
Using the right cookware
makes a big difference
• Flat bottomed
cookware,
including
woks,
canners,
and teakettles,
will provide better
contact
with the surface unit and provide
the best cooking
and energy saving
results.
• Warped,
dented,
and ribbed-bottomed
cookware
can result in uneven cooking
due
to incomplete
contact with the surface unit.
• Cookware
that has been designed
with
slightly indented
bottoms
or small
expansion
channels
can be used.
° Choose
medium to heavy gauge
(thickness)
cookware.
• The pan material (type of metal or glass)
affects how quickly and evenly the pan
heats.
Home canning information
To protect your range:
• Use flat-bottomed
canners/pans
for best
results.
• Use the largest surface
unit for best
results. Also, use a canner/pan
that you
can center over the surface.
Large
diameter
canners/pans,
if not centered
correctly, trap heat and can cause damage
to the cooktop.
• Do not place your canner on two surface
units at the same
time. Too much
heat will build up
and will damage
the cooktop.
° Start with hot
water. This
reduces the time
the control
is set
on high. Reduce
the heat setting to the lowest position
needed to keep water boiling.
° Keep your reflector
bowls clean so that
they will always reflect heat well.
• To keep your elements
working
for as long
as possible:
- Prepare small batches
at a time.
- Do not use your elements
for canning
all day.
• Refer to your canner manual for specific
instructions.
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