Donotuse thecooktop a sacutting board.
Use cookware about thesame size asthesurface c ooking
area. Cookware should notextend more than1/2" (1.3 cm)
outside t hearea.
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A. Surface cooking area
C. V2" (1.3 cm) maximum overhang
cookware for best heat conduction and
energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor
Determine flatness by placing the straight edge of a ruler
across the bottom of the cookware. While you rotate the ruler,
no space or light should be visible between it and the
Cookware designed with slightly indented bottoms or small
expansion channels can be used.
Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
Do not cook foods directly on the cooktop.
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
Center the canner on the grate or largest surface cooking
area or element. On electric cooktops,
canners should not
extend more than _/2"(1.3 cm) beyond the surface cooking
area or element.
Do not place canner on 2 surface cooking areas, elements or
surface burners at the same time.
On ceramic glass models, use only flat-bottomed
For more information, contact your local agricultural
department. Companies that manufacture
products can also offer assistance.
Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, and a
lid and the material should be of medium-to-heavy
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base they can leave permanent marks on the cooktop or
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics
as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Use the following chart as a guide for cookware material
Heats quickly and evenly.
Suitable for all types of cooking.
Medium or heavy thickness is best for
most cooking tasks.
Heats slowly and evenly.
Good for browning and frying.
Maintains heat for slow cooking.
Heats slowly, but unevenly.
Ideal results on low to medium heat
Heats very quickly and evenly.
Use on low heat settings.
See stainless steel or cast iron.
steel or cast
Heats quickly, but unevenly.
A core or base of aluminum or copper
on stainless steel provides even
IMPORTANT: Before cleaning, make sure all controls are off and
the oven and cooktop are cool. Always follow label instructions
STEEL (on some models)
on cleaning products.
Soap, water and a soft cloth or sponge are suggested first unless
To avoid damage to stainless steel, do not use soap-filled
scouring pads, abrasive cleaners, Cooktop Polishing Creme,
steel-wool pads, gritty washcloths
or some paper towels.