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Maytag PRECISION TOUCH CONTROL 500 Use And Care Manual Page 7

Precision touch control 500 electric slide-in smoothtop.
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Surface Cooking
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 17.)
• Never let a pan boil dry as this will damage the surface and
• 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 Maytag 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
See if your pans are flat.
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.
See "Cooking Made Simple" booklet for more information.
Flat, smooth-bottom Pans with grooved or warped bottoms.
Pans with uneven bottoms do not cook
efficiently and sometimes may not
boil liquid.
Heavy-gauge pans.
Very thin-gauge metal or glass pans.
Pans that are the
Pans smaller or larger than the
same size as the
element by 1 inch.
Secure handles.
Cookware with loose or broken handles.
Heavy handles that tilt the pan.
Tight-fitting lids.
Loose-fitting lids.
Flat bottom woks.
Woks with a ring-stand bottom.
Canning and Oversize
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
See "Cooking Made Simple" booklet for more information.


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  • Jo Coleman Feb 09, 2015 01:43:
    All I wanted to know is not mentioned!​
    How to clean the over door glass!