Cookware - GE EML835 Owner's Manual

Selecting types of cookware.
The following information will help you choose cookware which will give good performance on glass cooktops.
Check pans for flat bottoms by using
a straight edge.
Pans with rounded, curved, ridged or
warped bottoms are not recommended.
The following information will help you choose cookware which will give good performance on coil cooktops .
Not over 1 inch
Stainless Steel:
recommended
Aluminum :
heavy weight recommended
Good conductivity. Aluminum residues
sometimes appear as scratches on the cooktop,
but can be removed if cleaned immediately.
Because of its low melting point, thin-weight
aluminum should not be used.
Copper Bottom:
recommended
Copper may leave residues which can appear as
scratches. The residues can be removed, as long
as the cooktop is cleaned immediately. However,
do not let these pots boil dry. Overheated metal
can bond to glass cooktops. An overheated
copper bottom pot will leave a residue that will
permanently stain the cooktop if not removed
immediately.
Porcelain Enamel-Covered Cast Iron:
recommended
As long as the cookware is covered completely
with porcelain enamel, this cookware is
recommended. Caution is recommended for
cast-iron cookware that is not completely
covered with smooth porcelain enamel, as it
may .scratch the glass-ceramic cooktop.
Surface Cookware Tips
Use medium- or heavy-weight cookware.
Aluminum cookware conducts heat faster than
other metals. Cast-iron and coated cast-iron
cookware are slow to absorb heat, but generally
cook evenly at low to medium heat settings.
Steel pans may cook unevenly if not combined
with other metals.
Wok Cooking
bottomed wok. They are available at your local
retail store.
Do not use woks that have support rings. Use of
these types of woks, with or without the ring in
place, can be dangerous.
Glass-Ceramic:
usable, but not recommended
Poor performance. May scratch the
surface.
Stoneware:
usable, but not recommended
Poor performance. May scratch the
surface.
Home Canning Tips:
Be sure the canner is centered over the
surface unit.
Use recipes and procedures from reputable
sources. These are available from
manufacturers such as Ball
®
the Department of Agriculture Extension
Service.
To prevent burns from steam or heat, use
caution when canning.
For best cooking results, pans should be
saucepan to the size of the surface unit.
The pan should not extend over the edge
of the surface unit more than 2.5 cm 1
inch.
Placing the ring over the surface unit will
cause a buildup of heat that will damage
the porcelain cooktop. Do not try to use
such woks without the ring. You could be
seriously burned if the wok tips over.
and Kerr and
®
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