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• Never use cooktop as a work surface or
cutting board. Never cook food directly
on the surface.
• Never place a trivet or wok ring between
the surface and pan. These items can
mark or etch the top.
• Do not slide metal pans across a hot
surface.The pans may leavemarkswhich
can be difficult to remove or leave
permanent marks. Any marks should be
removed promptly.
(See Cleaning,
page 8.)
• Make sure the surface and the pan
bottom are clean and smooth before
turning on to prevent scratches.
• To prevent scratching or damage to the
glass-ceramic top, do not leave sugar,
salt or fats on the cooking area.Wipe the
cooktop surface with a clean cloth or
paper towel before using.
• Never use a soiled dish cloth or sponge
to clean the cooktop surface. Afilm will
remain which may cause stains on the
cooking surface after the area is heated.
• Do not use a small pan on a large
element. Not onlydoesthiswaste 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 slide heavy metal pans across
the surface since these may scratch.
• 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 servicer.
• Do not allow spills to remain on the
cooking area or the cooktop trim for a
long period of time.
• Do not use abrasive cleansing powders
or scouring pads which will scratch the
cooktop.
• Do not usechlorine bleach, ammonia or
other
cleansers
not
specifically
recommended for useon glass-ceramic.
• To retain the appearance of the glass-
ceramic cooktop, clean after each use.
OTES.
Glass-ceramic surfaces retain heat.
Turn the element off a few minutes _i,
before food is completelycooked and
use the retained heat to complete the
cooking.
!
Because
of the
heat retention
characteristics, the elements will not
respond to changes in settings as
quickly as coil elements./ntheevent
!
of a potential boi/over, remove the i:
pan from the cooking area.
!
Important:
Use care when lifting pans
over the knobs to prevent sliding the
pan across the knob. This could cause
surface scratching of the knob.
To prevent the cooktop from discoloring
or staining:
• Clean cooktop
after
each use.
• Wipe acidic or sugary spills as soon
as the cooktop has cooled as these
spills may discolor the surface.
Toachieve optimum cooking performance,
use heavy-gauge, flat, smooth bottom pans
that conform tothe diameter of the cooking
area.
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 ele-
ment.
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 set=
ring 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
damaged.
WoK
O00K G
Use a flat bottom wok for optimum results.
Use caution when removing wok from
cooktop, handles could be hot.
7
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