GE Monogram ZHU30 Owner's Manual page 12

30" and 36" induction cooktops
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Using Your Cooktop
Induction
Cooktop
Choosing
cookware
Use qualit U cookware with heavier bottoms for
better heat distribution and even cooking results.
Choose cookware made of magnetic stainless
steel, enamel coated cast iron, enameled steel
and combinations of these materials.
Some cookware is specificallg identified bg the
manufacturer for use with induction cooktops.
Use a magnet to test if the cookware will work,
Flat-bottomed pans give best results, Pans with
rims or slight ridges can be used,
Round pans give best results, Pans with warped
or curved bottoms will not heat evenlU.
Use flat-bottomed
pans.
Use a griddle.
For wok cooking, use a flat-bottomed wok. Do
not use a wok with a support ring.
Use a flat-bottomed
wok.
Cookware "noise"
Slight sounds mag be produced bg different
tgpes of cookware. Heavier pans
such
as
enameled cast iron produce less noise than a
lighter weight multi-pl U stainless steel pan. The
size of the pan, and the amount of contents, can
also contribute to the sound level.
When using adjacent elements that are set at
certain power level settings, magnetic fields mag
interact and produce a low whistle or intermitted
"hum". These noises can be reduced or eliminated
bg lowering or raising the power level settings of
one or both of the elements. Pans that completel U
cover the element ring will produce less noise.
A low "humming" noise is normal particularl U
on high settings.
For best
results
Do not place wet pans or lids on the cooking
surface or induction rings.
Use onlg a flat-bottomed wok, available from mang
cookware manufacturers. The bottom of the wok
should match the diameter of the induction ring to
insure proper contact.
Do not place wet fingers on the glass cooktop.
Wipe up spills on the controls with drg hands.
Do not use woks with support rings. This tgpe
of wok will not heat on an induction element.
Some special cooking procedures require specific
cookware such as pressure cookers, deep-fat frgers,
etc. Cookware with flat bottoms that match the size
of the surface element being used will produce the
best results.
12

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