Cookware Recommendations - Jenn-Air ELECTRIC DOWNDRAFT SLIDE-IN RANGE Use & Care Manual

Tips to Protect the
Smoothtop Cartridge Surface
Cleaning
(see page 7 for more information)
• Before first use, clean the cooktop.
• Clean your cooktop daily or after each use. This will keep your
cooktop looking good and can prevent damage.
• If a spillover occurs while cooking, immediately clean the spill
from the cooking area while it is hot to prevent a tough
cleaning chore later. Using extreme care, wipe spill with a
clean, dry towel.
• Do not allow spills to remain on the cooking area or the
cooktop trim for a long period of time.
• Never use abrasive cleansing powders or scouring pads
which will scratch the cooktop.
• Never use chlorine bleach, ammonia or other cleansers not
specifically recommended for use on glass-ceramic.
To Prevent Marks & Scratches
• Do not use glass pans. They may scratch the surface.
• Never place a trivet or wok ring between the surface and pan.
These items can mark or etch the top.
• Do not slide aluminum pans across a hot surface. The pans
may leave marks which need to be removed promptly. (See
Cleaning, page 7.)
• Make sure the surface and the pan bottom are clean before
turning on to prevent scratches.
• To prevent scratching or damage to the glass-ceramic top, do
not leave sugar, salt or fats on the cooking area. Wipe the
cooktop surface with a clean cloth or paper towel before
using.
• Never slide heavy metal pans across the surface since these
may scratch.
To Prevent Stains
• Never use a soiled dish cloth or sponge to clean the cooktop
surface. A film will remain which may cause stains on the
cooking surface after the area is heated.
• Continuously cooking on a soiled surface may/will result in a
permanent stain.
To Prevent Other Damage
• Do not allow plastic, sugar or foods with high sugar content
to melt onto the hot cooktop. Should this happen, clean
immediately. (See Cleaning, page 7.)
• Never let a pan boil dry as this will damage the surface and
pan.
• Never use cooktop as a work surface or cutting board.
• Never cook food directly on the surface.
• Do not use a small pan on a large element. Not only does this
waste energy, but it can also result in spillovers burning onto
the cooking area, which requires extra cleaning.
• Do not use non-flat specialty items that are oversized or
uneven such as round bottom woks, rippled bottom and/or
oversized canners and griddles.
• Do not use foil or foil-type containers. Foil may melt onto the
glass. If metal melts on the cooktop, do not use. Call an
authorized Jenn-Air Servicer.

Cookware Recommendations

Using the right cookware can prevent many problems, such as
food taking longer to cook or achieving inconsistent results.
Proper pans will reduce cooking times, use less energy, and
cook food more evenly.
Flat Pan Tests
The Ruler Test:
1. Place a ruler across the bottom of the pan.
2. Hold it up to the light.
3. Little or no light should be visible under the ruler.
The Bubble Test:
1. Put 1 inch of water in the pan. Place on cooktop and turn
control to High.
2. Watch the formation of the bubbles as the water heats.
Uniform bubbles mean good performance, and uneven
bubbles indicate hot spots and uneven cooking.
Select
Flat, smooth-bottom Pans with grooved or warped bottoms.
pans.
Heavy-gauge pans.
Pans that are the
same size as the
element.
Secure handles.
Tight-fitting lids.
Flat bottom woks.
Canning and Oversize Cookware
All canners and large pots must have flat bottoms and
must be made from heavy-gauge materials. This is critical
on smoothtop surfaces. The base must not be more than
1 inch larger than the element.
When canners and pots do not meet these standards, cooking
times may be longer, and cooktops may be damaged.
Some canners are designed with smaller bases for use on
smoothtop surfaces.
When canning, use the High heat setting only until the
water comes to a boil or pressure is reached in the canner.
Reduce to the lowest heat setting that maintains the boil or
pressure. If the heat is not turned down, the cooktop may be
damaged.
16
Avoid
Pans with uneven bottoms do not cook
efficiently and sometimes may not
boil liquid.
Very thin-gauge metal or glass pans.
Pans smaller or larger than the
element by 1 inch.
Cookware with loose or broken handles.
Heavy handles that tilt the pan.
Loose-fitting lids.
Woks with a ring-stand bottom.