Hotpoint RB787 Use And Care Manual page 10

Types of Cooktops
Description
Radiant
Electric coils
(Glass Ceramic)
o
Induction
tubing containing
electric resis[tince
,/'
Solid Disk
, -...
'
burners
Types of Cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel:
Especially g(~~)d with a sandwich clad bottom. The
steel (appearance, durabi] ity, and stability) with the
advantages c)f aluminum or copper (heat cc)nduction,
Aluminum: ll[cllj
scratches on the cc~c)ktop, but can be
appear as
10
How it Works
the bottotn for gond cooking results. The gl~ss c(~c)ktup stays hot cnc)LIgh to
continue cooking aflcr il is tU1.nCLl (~ff. Retn(>ve the pan fr(>ln the surface unit if
Pans mLlst be tnade of ferrous nle(~Ils (nletal that at[rilcts o tnagnct). Heat is
drip pan. continue cooking for a short tinle LIf(er they arc tLlrncd oft.
disk st:iys hut enough tu continue cooking" afler it is (LIrned off, Rcnlovc tbc p:in
surface and [hen [() (he cookware," so pans tnust be I]a[ on
Copper Bottom:
performance, bLlt copper may leave residLles
which can appear as scratches.
immediately. However, do nor let these pots boil dry.
An t)verheated c~)ppel" p(~t wiI] Ietive a residue that
will permanently stain the co[)k[op.
p e r f o r m a n c e onty with a thick, tlat, stno(~th
fuse to the surface.
Class-ceramic: 1?()( /c~c~~/~t/}~cJ/r~/cJ~/
Stoneware:
Will scratch the surface.
Cast Iron: I)of
performance. Witl scratch the sLlrface.
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