Cookware Tips - GE JP345 Use And Care Manual

Types of Cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel: highly rwotmended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appeiirance, durability and stability) with the
advantages of aluminum or copper (heat conduction.
even heat distribution).
Aluminum: heaq' weight t-ecommended
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be
removed if cleaned immediately. Because of its
be Used.
Porcelain/Enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the cookto~ surface and minimizes the chance of
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the tlatness of
your pans you may do this
Turn your pan upside
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
should fit flush against each other all the way across.
Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
8

COOKWARE TIPS

,
.
quick test.
Copper Bottom: healj
bond to glass cooktops. If pot boils dry, leaving a
residue on the glass, clean immediately.
Glass-ceramic:
Poor performance. May scratch the surface.
Stoneware:
Poor performance. May scratch the surface.
Cast Iron: Hot t-(?(())~~t?l(~?~de~i
Poor performance. May scratch the surface.
Pans with rounded, curved, ridged or warped bottoms
are
not recommended.
Another simple test to determine even heat distribution
across the cookware bottom is
in the pan. Bring the water to a b~il and observe the
location of bubbles as the water starts to boil.
Good flat cookware will have an even distribution of
bubbles over the bottom surface area of the pan.
Bubbles localized in only a portion of the bottom
indicate uneven contact of the pan to the surface unit,
uneven heat transfer m an unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good if
the cookware is either smaller or larger than the
surface unit.
to tmt one inch of water