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7. Using the Optional Smoothtop Module
Cooking
on the optional
smoothtop
IS al-
most the same
as cooking
on surface
units.
There are three
differences
you should
know
about:
1. The cookware
you use.
2. What to expect.
3. The care and cleaning.
Cooking...
The glass will take longer
to heat up than a
regular
surface
unit. It will also take longer
to
cool down.
Turn off the unit a few minutes
be-
fore you are finished
cooking.
l
Do not
use the
smoothtop
module
for
canning.
l
Bottoms must be perfectly
flat, with NO ridges,
rims, patterns,
dents, roughness
or scratches.
-Pans
with
uneven
bottoms
cause
poor
cooking
results
and
may
damage
the
smoothtop.
- Nicks and scratches
on a pan can dam-
age the smoothtop.
l
Bottoms must be clean.
Heating
a soiled
pan
can leave
a stain on the smoothtop.
l
Sliding
aluminum
pans or foil, and copper
pans,
on the smoothtop
can
leave
marks.
Aluminum
marks can be removed
if they are
not heated.
See page
15 for cleaning
and
caring
suggestions.
8. Cookware
I
1
Pans should be the same size or larger than the
elements
to prevent
boil-overs
and
hot
handles.
Only use pans with flat bottoms.
Flat bottoms
allow
maximum
contact
between
the pans
and the elements
for fast, even cooking.
Pans
with uneven
bottoms or raised patterns
on the
bottom
are not suitable.
Flatness of a pan can
be checked
by placing
an edge
of a ruler
across it. There should not be space
between
the ruler edge
and the bottom
of the pan.
DO NOT USE trivets,
woks with skirts or canners
with concave
or ridged
bottoms.
10
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