Selecting Types Of Cookware - GE JBP60BM2WH Owner's Manual And Installation Instructions

Selecting types of cookware, go.+om
The following intormation wilt help you choose cookware which will give good performance on glass cooktops.
Check pans for fiat bottoms b9
using o straight edge.
Stainless Steel:
recommended
Aluminum:
heavy weight recommended
Good conductivitg. Aluminum residues
sometimes appear as scratches on the
cooktop, but can be removed if cleaned
immediatelg. Because of its low melting
point, thin-weight aluminum should not
be used.
Copper Boftom:
recommended
Copper mag leave residueswhich can
appear as scratches. The residues can be
removed, as long as the cooktop is cleaned
immediatelg. However, do not let these pots
boi! drg. Overheated metal can bond to glass
cool<tops.An overheated copper bottom pot
will leave a residue that will permanentlg
stain the cool<topif not removed
immediatelg.
Glass-ceramic:
usable,but not recommended
Poor performance. Hag scratch the surface.
Stoneware:
usable,but not recommended
Poor performance. Hag scratch the surface.
Home Canning Tips:
Be sure the canner is centered over the
surface unit.
Hake sure the canner isflat on the bottom.
Use recipes and procedures from
reputable sources These are available
from manufacturers such as Ball®and
KerP and the Department of Agriculture
ExtensionService
To prevent burns from steam or heat, use
caution when canning.
Pans with rounded, curved,
ridged or warped bottoms are
not recommended.
Porcelain Enamel Covered Cast Iron:
recommended
As long as the cookware is covered
completelg with porcelain enamel, this
cool<wareis recommende¢ Caution is
recommended for cast-iron cool<ware
that is not completelg covered with smooth
porcelain enamel, as it mag scratch the
glass-ceramic cool<top
The following information will help gou choose cookware which will give good performance on coil cooktops.
1 _
Not over 1 inch
Surface Cookwere Tips
Use medium- or heavg-weight cool<ware,
Aluminum cool<wareconducts heat faster
than other metals. Cast-iron and coated
cast-iron cool<wareare slow to absorb heat,
but generallg cool<evenlg at low to medium
heat settings. Steel pans mag cool<unevenly
if not combined with other metals.
For best cooking results, pans should be
flat on the bottom. Hatch the size of the
saucepan to the size of the surface unit.
The pan should not extend over the edge
of the surface unit more than i inch.
Use onl9 fiat-bottomed woks.
Wok Cooking
We recommend that you useonly a flat-
bottomed wok. They are available at your
local retail store.
Do not use woks that have support rings. Use
of these tgpes of woks, with or without the
ring in place, can be dangerous.
Placingthe ring over the surface unit will
cause a buildup of heat that will damage
the porcelain cooktop Do not trg to use such
woks without the ring You could be seriouslg
burned if the wok tips over
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