, Never use a seineddish cloth or sponge to dean the
cooktop surface. A fiim will remain which may cause stains
on the cooking surface after the area is heated.
, Condnuousiy cooking on a seinedsurface may/will resuit in
a permanent stain.
° Do not allow piasdc, sugar or foods with high sugar content
to meit onto the hot cooktop. ShouM this happen, dean
immediatdy. (See Cbaning, page 18.}
° Never Neta pan boii 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-fiat 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 foiPtype containers. Foil may melt onto
the glass. If metal melts on the cooktop, do not use. Call an
authorized Maytag Servicer.
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.
Nat Pan Tests
See if your pans are flat.
The Rumor 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 Simpie" bookiet for more information.
Panswith grooved or warped bottoms.
Panswith uneven bottoms do not cook
efficiently and sometimes may not
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.
Cookware with loose or broken handles.
Heavy handles that tilt the pan.
Hat bottom woks.
Woks with a ring-stand bottom.
All canners and large pots must have fiat 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
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.