GE JP362 Use And Care Manual page 13

Solid Disk Element Cookware ~ps
For cooking on solid disk
cookware is very importint.
Aluminum cookware conducts
heat faster than other metals.
. Cast iron and coated cast iron
containers are slow to absorb heat,
but generally cook evenly at
minimum or medium heat settings.
Glass cookware should be used
only as the manufacturer describes.
. Do not use a wire trivet or any
other kind of heat-retarding pad
between the cookware and the
element.
Good pans have a thick, flat
bottom which absorbs the heat from
the element. The thick, flat bottom
provides good heat distribution
from the element to the food. This
cooking process requires little
water, fat or electricity.
. Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the element. The food
to be cooked may burn and require
more time and electricity. You
would also have to add more fat or
water.
Pans with uneven bottoms are not
Don't use pans with rounded
bottoms. They don't have enough
contact with the solid disk element
to cook properly.
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Use pans of the correct diameter
only. They should be slightly larger
than the solid disk element so
element. A damp cloth is sufficient
to remove the spill. Pans should not
overhang more than 1 inch beyond
the element.
To optimize cooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a well-fitted
lid to avoid evaporation loss, and
cook with as little water or fat as
possible. If the pan is too small,
energy is wasted and spillage can
flow onto the solid disk element.
To check how a pan will perform on a solid
1. Put 1 inch of water into the pan.
2. Bring water to a boil and
observe the pattern of the bubbles
as the water comes to a boil.
3. A uniform pattern of bubbles
across the bottom of the pan
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Place only dry pans on the solid
disk element. Do not place lids on
the element, particularly wet lids.
Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size. The
cookware should also be covered,
if applicable to the cooking process.
Except in pressure cooking
with water and water bath canning,
canning pots should not extend more
than 1 inch beyond the surface of a
solid disk element and should have
flat bottoms. When canning pots do
not meet this description, the use of
the maximum heat setting causes
excessive heat buildup and may
result in damage to the cooktop.
See "Home Canning Tips" on
page 23 for further information.
disk
element:
confirms a good heat transfer and
a good pot.
4. Bubbles localized in only a
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer,
or an unsuitable pot.